Lemon & chilli chicken lettuce wraps

This light lunch is perfect for when you don’t want to use your HexB on bread or a wrap for a sandwich. 
You’ll need a chicken breast sliced as thinly as you can, sliced onion, chopped chilli, garlic and coriander. Lemon juice, salt, pepper, two large lettuce leaves (I used romaine), and a tablespoon of extra light mayo for 1/2 syn (I used Aldi Bramwells). 

Dry fry the chicken, onion, garlic and chilli until the chicken is browned and cooked through. Throw in most of  the coriander, a good squeeze of lemon juice and a good grind of salt and pepper. Spoon into the lettuce leaves, drizzle with the mayo and scatter the rest of the coriander leaves over the top. Ready in 5 minutes although I bet I ate them in less! Delicious! 

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Goji Berry, apricot and coconut oil flapjacks

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There’s something comforting about freshly baked flapjack. The smell, the warmth, the way it cries out to be paired with a steaming cup of Earl Grey. It reminds me of cold Sunday afternoons spent snuggled under patchwork blankets. Homely, comforting, simple.

This recipe can be adapted to suit your tastes, but I used:

350g oats
125g salted butter
125g unrefined organic coconut oil
200g dark brown sugar
4 tablespoons golden syrup
30g dried goji berries
150g chopped up soft dried apricots
A couple of tablespoons of pressed apple juice to soak the goji berries in.
Half a teaspoon of cinnamon
A few grates of a while nutmeg.

Soak the goji berries in the apple juice for ten minutes.

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In a pan melt the butter, sugar, coconut oil, and syrup with the cinnamon and nutmeg, before adding in the drained goji berries, apricot pieces and oats.  Give it all a really good mix before pressing into a greased baking tin.

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I like to use a round springform tin so I can cut it into wedges rather than squares.

Bake for around 40-45 mins at 160oC. Leave to cool for 15 minutes before slicing. Enjoy with a cup of your favourite tea and good friends.

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Love your leftovers.

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I have been utterly disorganised this week when it comes to meal planning, which resulted in me gawping in the fridge at 5pm trying to decide what I could hash together for dinner. (Thankfully) We’d had friends round for afternoon tea so didn’t want anything too heavy.

Some left over mash, half a left over trout, some spring onions, seasoning and a polenta crumb later, dinner was served. Trout fishcakes with a crispy polenta coating served on whatever salad I could find in the fridge.  Quick, easy, nutritious and delicious. Happy days.