Stuffed Sweet Potatoes


  • 2 x Sweet potatoes
  • 1.5 x Tbsp fennel seeds
  • 2 x Pre packed/cooked beetroots cubed
  • Salt and pepper
  • 1/2 x A tin of chickpeas
  • 2 x Tbsp of fresh chives finely chopped
  • 2 x Heaped tbsp of sweetcorn
  • 1 x Tbsp of soy sauce
  • 1 x Tsp English mustard
  • A few hazel nuts and spring onions to garnish.


1. Prick the sweet potatoes and put them in a pre-heated oven. 200°c for 30 minutes.
2. Bring the potatoes out of the oven and cut each one down the middle. Remove the flesh from the skin and place it in a separate bowl.
3. In a frying pan toast the fennel seeds for a few minutes and then put to one side.
4. Mix the diced beetroot with half of the sweet potato mixture and the fennel seeds. Season with salt and pepper.
5. Now in a separate bowl mix the other half of the sweet potato flesh with the sweetcorn, chickpeas, mustard, soy sauce and the chives.
6. Fill the sweet potatoes with half of each of the mixtures and place under the grill for 10 minutes.
7. Now serve using hazel nuts and chives to garnish.


Carrot, chickpeas and cumin filled pittas



  • 3 x Spring onions, chopped
  • 6 x Carrots (organic are sweeter)
  • 1 x Large Orange
  • 1 x Tin of chickpeas (400g net weight)
  • 1 x Tsp of star anise powder
  • 1 x Tsp of black onion seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Tsp of corn flour
  • 1 x Stock cube
  • 1 x Tbsp ginger powder
  • 1 x Tsp of sweetener or sugar
  • Salt
  • Pitta breads
  • Optional garnish – fresh chilli and coriander




1. Peel and chop the carrots (about the same width as a pound coin, this way they cook quicker).
2. Place the carrots in a pan and squeeze all the juice from the orange over the carrots.
3. Push the carrots to one side of the pan. Now place the corn flour into the juice and mix it in until the flour dissolves. This will help thicken the juice.
4. Add the rest of the ingredients excluding the pitta bread and garnish into the pan.
5. Place the lid on the pan and allow to cook on a medium heat until the carrots are soft or al dente.
6. Toast the pitta bread and fill it with the carrot and chickpea mixture.
7. I added coriander and fresh chopped chilli to look good…but also popped them in the pitta’s for an extra boost of heat and flavour.



This is healthy, cheap, quick and tasty…you couldn’t ask for much more from a meal. Again like with all of my recipes…they are not concrete and you could do some experimenting yourself… add a different spice you like…try it with cous cous instead of pitta bread, have fun with your food. It’s all about being creative. If you do try any of my recipes I would love to hear from you and how it went. Happy flocking cooking people.

Vegan Quorn’ma


  • 2 x Peeled and cubed sweet potatoes
  • 280g x Bag of vegan Quorn Chicken style pieces
  • 2 x Chopped onions
  • 1 x Red pepper (sliced)
  • 1 x Broccoli chopped into florets
  • 3 x Large garlic cloves (minced)
  • 1 x Tin of reduced fat coconut milk
  • Frylight spray
  • 2 x Heaped tbsp of coriander seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Heaped tbsp of curry powder
  • 3 x Heaped tbsp of tomato paste
  • 1 x Tsp of turmeric
  • 1 x Handful of spinach
  • 1 x Tsp of sweetener
  • Salt and pepper to season


  1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
  2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
  3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
  4. Add the Quorn and allow this to cook through for the time recommended on the packet.
  5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
  6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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