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24 healthy eating recipes carefully selected from UK based food bloggers Search Rangemaster UK rangemaster.co.uk 3

the Main Course

06 Lighter Good Ol’ Lancashire Hotpot 08 Quinoa Turkey Meatballs With Courgette Spaghetti 09 Healthy Sausage Casserole 10 Roast Vegetable & Cheese Salad 12 Courgetti With Omega 3 Sardines & Kale Pesto 14 Halloumi Stir-Fry 15 Chicken with Crème Fraiche 16 Chicken with Squash & Mushroom Risotto 18 Cajun Prawn Risotto 20 Rainbow Tacos 22 Warm Root Vegetable & Feta Salad 23 Butternut Squash & Chickpea Curry

Welcome to the Rangemaster time for Dessert Bloggers Cookbook! 26 Fruity Bread & Butter Pud You’ll find plenty of 28 Mini Apple Pies With Nut Pastry – Grain Free delicious recipes from our 29 Healthy Chocolate & Hazelnut Pudding carefully selected bloggers 30 Mini Cheesecake Bites who love to cook fresh, 31 Mars Bars heart-warming and healthy food and enjoy sharing 32 Key Lime & Chocolate Cheesecake their recipes with others. 34 Baked Pecan Apples In this cookbook you’ll 35 Roasted Strawberry & Nectarine Healthy Sundae find a variety of mains and 36 Blueberry & Oat Pancakes desserts that are perfect 37 White Chocolate Meringue for an evening treat, or for 38 Black Coconut Rice With Fresh Mango impressing your friends at 39 Chia Pudding With Spiced Apple Built from experience a dinner party. Search Rangemaster UK rangemaster.co.uk 3

the Main Course

the

MAINCOURSE

Eating well needn’t mean compromising on taste, as these recipes from our foodie bloggers prove. A rainbow of colour and flavour, healthy meals have never looked so good! For a nutritious main with plenty of substance, try the hearty Chicken, Squash and Mushroom Risotto. Or, for a lighter bite, the Warm Root Vegetable and Feta Salad puts a fresh twist on a dieting staple. With such a variety of dishes to choose from, our bloggers’ recipes are the perfect way to liven up your healthy eating plan!

Page Courgetti with Omega 12 3 Sardines & Kale Pesto Search Rangemaster UK rangemaster.co.uk 5

the

MAINCOURSE

Page Courgetti with Omega 12 3 Sardines & Kale Pesto Search Rangemaster UK rangemaster.co.uk 7

Blogger bio... There is something comforting about a good old Lancashire Hotpot isn’t there? It’s basically a lamb stew with a layer of sliced tatters baked on top. I’ve given this classic dish a twist by eatyourveg.co.uk Lighter Good using lean lamb steaks, plenty of root vegetables (roots, pumpkins and squash work well) and a dash of pearl barley. I’m Louisa and I write a healthy-eating Ol’ Lancashire recipe blog, Eat Your Veg. I’m a single Mum living with my two small children in rural Herefordshire and together we Hotpot Prep Time: 25 mins document our foodie adventures to eat Cook Time: 1 hour, 45 mins Method more of life’s good stuff. Encouraging 01 Preheat oven to 170ºc / 150ºc fan / Gas Mark 3. the use of whole grains, better for you fats, unrefined sugars and, of course, Ingredients 02 Remove fat from lamb and dice into 3cm chunks. loads of lovely veggies along the way. Season with a little salt and lots of black pepper. Organic, seasonal, locally sourced and • 600g lean lamb meat, diced 03 Heat oil in a casserole dish and sauté the lamb sustainable as far as possible too! into chunks on a high heat until brown. Use a slotted spoon to • salt and ground black pepper remove from the pan and set aside. • 1 tbsp rapeseed or olive oil 04 Put onion, garlic and all of the veggies into the • 1 large onion, diced same pan and sauté on a medium heat in the For more • 2 garlic cloves, finely chopped residual fat for 5 minutes, stirring regularly to avoid Eat Your Veg burning the veg. Add the lamb back to the pot and recipes • 2 carrots, peeled and sliced see page 26 cook for 2 minutes. • 2 parsnips, peeled and diced 05 Sprinkle in the flour and stir it through the mixture. into chunks 06 Add the hot stock, pearl barley, bay leaves, • 1 swede, peeled and diced rosemary, Worcester sauce and anchovy fillets (if into chunks using). Simmer and stir regularly. • 2 tbsp plain flour 07 While it’s simmering, slice the potatoes into 3mm • 800ml hot lamb stock slices, leave the skins on for added fibre. • 75g pearl barley 08 Take the lamb and veggies off the heat and place • 2 bay leaves the potato slices on the top in an overlapping layer. • 1 heaped tbsp chopped fresh 09 Place in the oven with the lid on (use foil if you rosemary (about 3 large sprigs) don’t have a lid) for 1 hour. • 1 large spoon of Worcester sauce 10 When the hour is up, remove the lid, add butter • 2 tinned anchovy fillets (optional) to the potatoes and place back in the oven for 45 minutes until the potatoes are tender and • 600g large washed potatoes slightly brown. 11 Serve with steamed green vegetables on the side.

@Eat_Your_Veg @Eat_Your_Veg EatYourVeg eatyourveg.co.uk Search Rangemaster UK rangemaster.co.uk 7

@Eat_Your_Veg @Eat_Your_Veg EatYourVeg eatyourveg.co.uk Search Rangemaster UK rangemaster.co.uk 9 Quinoa Turkey Meatballs Healthy For more Nic’s Nutrition & Courgette Spaghetti Sausage recipes see page 29 These low fat, high protein meatballs make the perfect meal for those looking to get healthy and lean this year. Serve them with courgette spaghetti and you have yourself a super Casserole delicious and nutritional gluten free meal.

Ingredients Ingredients 05 Roll 1 tbsp. of turkey • 12 sausages Serves: 4 mixture into a ball and • 500g turkey mince place onto baking tray, • 2 small onions (optional) • 100g cooked quinoa continue until mixture is • 3 large mushrooms (optional) • 20g kale, finely sliced used up. • 2 tins butter beans • 2 tbsp onion, finely diced 06 Place meatballs in • 1/2 bottle (125ml) balsamic • 1 tbsp fresh parsley, finely oven and cook for 20 vinegar chopped minutes. • 2 punnets plum tomatoes • 1 tbsp fresh oregano, 07 While the meatballs • 3 garlic cloves/3 tsp garlic finely chopped are cooking add the granules passata, oregano, basil, • 1/4 tsp fine pink sea salt • 2-3 slices granary bread garlic and sea salt to a • 250ml passata • 2 tsp coriander saucepan and heat for • 1 tbsp fresh oregano • Salt & pepper For more 2 minutes until it starts The Kitchen • 1 tbsp fresh basil to bubble. Shed • 1/2 garlic clove Method recipes 08 Once the sauce is hot, 01 see page 30 • 4 courgettes take it off the heat, blitz Preheat oven to 200 ºC with a hand blender and and then throw onions, mushrooms, tomatoes, butter Blogger bio... Method set aside. beans, sausages, balsamic 01 Preheat the oven to 09 When the meatballs are vinegar and salt and pepper thekitchenshed.co.uk 180ºC and line a baking almost done, cook the Blogger bio... into a large casserole dish. tray with grease proof courgette spaghetti in I’m Charlie Mace, a wife and a 02 Place in oven for 30 minutes. nicsnutrition.com mother to two young boys and I paper. a non-stick pan for 1-2 03 Blend breadcrumbs and love nothing more than feeding 02 Make courgette minutes with a pinch I’m Nicola Whitehead, an award winning coriander in a blender. Turn them delicious and nutritious, spaghetti using a of sea salt until heated UK registered dietician, blogger and wholesome food. My blog, The over sausages and pour YouTuber and I have a special interest in spiralizer or julienne through and slightly Kitchen Shed is a UK based wilted. blended mix over. creating healthy recipes! clean eating recipe blog. peeler and set aside. 10 04 Place in oven for a further 20 03 Combine the turkey Put the courgette @nicsnutrition minutes. mince with the cooled spaghetti on a plate, @KitchenShed 05 cooked quinoa, kale, top with meatballs and Serve with vegetables. Nic’s Nutrition @TheKitchenShed onion, parsley, oregano drizzle over the sauce. and salt. 11 Serve with a colourful The Kitchen Shed 04 Using your hands mix it side salad. together. Search Rangemaster UK rangemaster.co.uk 9 Quinoa Turkey Meatballs Healthy For more Nic’s Nutrition & Courgette Spaghetti Sausage recipes see page 29 These low fat, high protein meatballs make the perfect meal for those looking to get healthy and lean this year. Serve them with courgette spaghetti and you have yourself a super Casserole delicious and nutritional gluten free meal.

Blogger bio... A simple and filling cool weather salad that’s packed full of textures and flavours. This dish is perfect as a vegetable accompaniment for grilled meats and pasta, or a wonderful lunch lavenderandlovage.com Roast box meal. Only 112 calories per serving, the recipe serves 4. Without the cheese, there are 92 calories per serving. I’m a free-lance food & travel writer, recipe developer and food stylist with a Vegetable passion for local, seasonal ingredients. A member of the prestigious Guild of Food Writers I regularly contribute to a & Cheese Prep Time: 15 mins variety of print publications and online Cook Time: 35 mins Method recipe sites, as well as creating bespoke Serves: 4 recipes for brands and supermarkets 01 Preheat oven to 200C/400F/Gas 6. in the UK and Europe. Key brands I’ve Salad 02 Spray the low-fat spray into a large roasting tin worked with include: McCormick, Organic Ingredients UK, Maille, Cath Kidston, Churchill China, and arrange the prepared vegetables in one layer. • 2 small aubergines, cut into bite Le Creuset, Le Parfait, Tala, John Lewis, 03 Sprinkle with the spices, salt and pepper and turn Celebrity Cruises, Asda, Waitrose, Aldi, sized pieces the vegetables so they’re coated in the seasoning Sainsbury’s, Tesco and many more. • 2 courgettes, cut into small slices Add 2 to 3 tbsp water and roast for 25 to 35 • 1 red pepper, deseeded and cut minutes, or until charred and soft. into even sized lengths 04 Allow the vegetables to cool slightly and then • 1 yellow pepper, deseeded and cut spoon them over some fresh salad leaves. into even sized lengths Check out 05 Crumble the cheese over the top and garnish with more Lavender • 4 small onions, peeled and cut into and Lovage fresh mint leaves. recipes quarters on page 36 • 4 tomatoes, cut into quarters • 4 cloves garlic • 6 to 8 sprays of low fat spray oil (I use Fry-light olive oil) • 1/2 tsp ground cumin • 1/2 tsp ground coriander • Salt and pepper to taste • 32g soft fresh goat’s cheese (I use the discs, which are 16g each) • Salad leaves, assorted • Mint leaves, chopped to garnish

@KarenBurnsBooth @lavenderandlovage Lavender and Lovage lavenderandlovage.com Search Rangemaster UK rangemaster.co.uk 11

@KarenBurnsBooth @lavenderandlovage Lavender and Lovage lavenderandlovage.com Search Rangemaster UK rangemaster.co.uk 13 Courgetti with Omega 3 Check out Blogger bio... more of Natural Kitchen Adventures Sardines & Kale Pesto naturalkitchenadventures.com recipes on on page 28 I have chosen this pesto courgetti dish as it cooks in minutes. It’s the perfect week night supper, full of I’m Ceri Jones, the author of whole vegetables and the surprising delight of warmed tinned sardines. I rely on dishes like this when I haven’t foods blog, Natural Kitchen Adventures. got much time to prepare dinner but want a nourishing supper. Omega 3 is an important component of I trained at Bauman College of Holistic a healthy diet, but all too often not consumed enough. Tinned sardines are a superb source. Nutrition and Culinary Arts in San Francisco. I now live and work in London as a freelance Natural Chef, food writer and natural cooking instructor. Ingredients Method Pesto Serves: 4 01 First make the pesto. Remove 04 Meanwhile heat a tsp of • 125g kale leaves the rough inner stems from olive oil (use the oil from the • 40g almonds, the kale, unless your food sardines) in a frying pan, and toasted processor can handle blending sauté the chopped inners of the courgette – no wastage! • 20g pine nuts, them to a paste. Bring a After a few minutes these will toasted saucepan of salted water to a be softened and you can add • 2 cloves garlic, boil and blanch the kale for 2 the frozen peas and sardines. minced minutes. Plunge the blanched kale into ice-cold water to halt Cook for a few minutes • 1 tsp sea salt the cooking process and lock in breaking up the sardines • 6 tbsp extra virgin that vibrant green colour. Drain with the back of your spoon, olive oil the cooled kale and pat dry. and then add the julienned • Juice of a small courgettes. 02 Put the toasted almonds, pine lemon nuts, garlic, and salt in the food 05 Once the courgettes have processor and blend until they softened (2-3 minutes) add Courgetti Serves: 2 start to break up. Add the kale, a large dollop of kale pesto • 2 x 120g tins of basil, olive oil, and lemon juice. and stir to make sure all sardines in olive oil. Blend until a chunky paste ingredients are coated with the pesto. • 2 large courgettes, forms, stopping to scrape down julienned reserving the sides. Taste and add more 06 Put on plate and add a the non-julienned salt if necessary, or additional sprinkling of lemon zest, fresh inners. olive oil for a runnier pesto. rocket, and freshly ground • 100g trimmed Transfer to a jar until needed. pepper to serve. green beans 03 Next bring a pan of salted • 150g frozen peas water to boil and blanch or • Lemon zest & a steam the green beans until handful of fresh softened (this should take rocket to serve around 4 minutes). Drain and set aside.

@CeriKitchen @CeriKitchen Natural Kitchen Adventures naturalkitchenadventures.com Search Rangemaster UK rangemaster.co.uk 13 Courgetti with Omega 3 Check out Blogger bio... more of Natural Kitchen Adventures Sardines & Kale Pesto naturalkitchenadventures.com recipes on on page 28 I have chosen this pesto courgetti dish as it cooks in minutes. It’s the perfect week night supper, full of I’m Ceri Jones, the author of whole vegetables and the surprising delight of warmed tinned sardines. I rely on dishes like this when I haven’t foods blog, Natural Kitchen Adventures. got much time to prepare dinner but want a nourishing supper. Omega 3 is an important component of I trained at Bauman College of Holistic a healthy diet, but all too often not consumed enough. Tinned sardines are a superb source. Nutrition and Culinary Arts in San Francisco. I now live and work in London as a freelance Natural Chef, food writer and natural cooking instructor. Ingredients Method Pesto Serves: 4 01 First make the pesto. Remove 04 Meanwhile heat a tsp of • 125g kale leaves the rough inner stems from olive oil (use the oil from the • 40g almonds, the kale, unless your food sardines) in a frying pan, and toasted processor can handle blending sauté the chopped inners of the courgette – no wastage! • 20g pine nuts, them to a paste. Bring a After a few minutes these will toasted saucepan of salted water to a be softened and you can add • 2 cloves garlic, boil and blanch the kale for 2 the frozen peas and sardines. minced minutes. Plunge the blanched kale into ice-cold water to halt Cook for a few minutes • 1 tsp sea salt the cooking process and lock in breaking up the sardines • 6 tbsp extra virgin that vibrant green colour. Drain with the back of your spoon, olive oil the cooled kale and pat dry. and then add the julienned • Juice of a small courgettes. 02 Put the toasted almonds, pine lemon nuts, garlic, and salt in the food 05 Once the courgettes have processor and blend until they softened (2-3 minutes) add Courgetti Serves: 2 start to break up. Add the kale, a large dollop of kale pesto • 2 x 120g tins of basil, olive oil, and lemon juice. and stir to make sure all sardines in olive oil. Blend until a chunky paste ingredients are coated with the pesto. • 2 large courgettes, forms, stopping to scrape down julienned reserving the sides. Taste and add more 06 Put on plate and add a the non-julienned salt if necessary, or additional sprinkling of lemon zest, fresh inners. olive oil for a runnier pesto. rocket, and freshly ground • 100g trimmed Transfer to a jar until needed. pepper to serve. green beans 03 Next bring a pan of salted • 150g frozen peas water to boil and blanch or • Lemon zest & a steam the green beans until handful of fresh softened (this should take rocket to serve around 4 minutes). Drain and set aside.

@CeriKitchen @CeriKitchen Natural Kitchen Adventures naturalkitchenadventures.com Search Rangemaster UK

Halloumi Stir-fry For this dish, I made the halloumi pieces quite big, so that once everything was fried, it represented chicken and then I made the vegetable pieces smaller. This stir-fry can be eaten on its own, or can be wrapped up in lettuce leaves with some crème fraiche.

Ingredients Method • 1 tbsp olive oil 01 Heat a non-stick pan on • 200g halloumi high heat and add olive • 300g chestnut oil then fry the halloumi mushrooms, chopped cubes until slightly • 1 red pepper, chopped golden then remove from pan. • 2 small carrots (or 1 large), peeled and 02 Fry the mushrooms in chopped a pan with some water • Salt and pepper and then add peppers and carrots and fry for a • 1 tsp paprika couple of minutes. • 1/2 tsp garlic powder 03 Add the spices and • 1 tsp wholegrain mustard sauces and mix • 2 tbsp soy sauce thoroughly. • 1 tbsp lemon juice 04 When the vegetables • 2 tbsp white wine have softened a little • Sriracha add the spring onion • 2 tbsp sesame seeds and fry for 2 more • 1 tsp dried mixed herbs minutes. Blogger bio... • 1 tsp vegetable stock 05 Add halloumi back to theswindian.com powder the pan and stir with • Creole salt rest of veg, sauce and I’m Kiran, a Swiss-Indian, I’ve • 3 sprigs of spring onion, spices. Serve with lived in Switzerland, the US, chopped lettuce, tortilla wraps, Spain, Scotland, Munich and I now live in London. I used to be rice or on its own. an incredibly fussy eater and was happiest with plain rice, or pasta with a bit of butter. I am a vegetarian every September and I enjoy creating new recipes, one of my favourite ones is a healthy halloumi stir-fry.

@kirankishore21 @TheSwindian Search Rangemaster UK rangemaster.co.uk 15

Check out more of Halloumi Stir-fry Chicken & Latoyah’s recipes on For this dish, I made the halloumi pieces quite big, so that once everything was fried, it on page 37 represented chicken and then I made the vegetable pieces smaller. This stir-fry can be eaten Crème Fraiche on its own, or can be wrapped up in lettuce leaves with some crème fraiche.

05 While the chicken Ingredients Method Ingredients is cooking, fry the • 1 tbsp olive oil 01 Heat a non-stick pan on • 2 large chicken breasts chopped onions • 200g halloumi high heat and add olive • 1 onion, finely diced on a medium heat • 300g chestnut oil then fry the halloumi • 250g mushrooms, until cooked but not mushrooms, chopped cubes until slightly chopped brown then add the • 1 red pepper, chopped golden then remove • 2 tbsp half fat crème mushrooms and garlic from pan. and cook through. • 2 small carrots (or fraiche 1 large), peeled and 02 Fry the mushrooms in • Italian herbs 06 Pour in the chicken chopped a pan with some water • 1 clove garlic stock and simmer for and then add peppers 3-5 minutes. • Salt and pepper • Salt & pepper and carrots and fry for a • 1 tsp paprika • 100ml chicken stock 07 Stir through 2 couple of minutes. • 1/2 tsp garlic powder tablespoons of crème 03 Add the spices and fraiche and heat, do • 1 tsp wholegrain mustard Method sauces and mix not boil. • 2 tbsp soy sauce 01 Season the chicken thoroughly. 08 Once cooked place • 1 tbsp lemon juice breasts with salt & 04 When the vegetables chicken on a plate • 2 tbsp white wine pepper and mixed have softened a little and cover with • Sriracha Italian herbs. add the spring onion mushroom sauce. • 2 tbsp sesame seeds 02 Spray a pan with low and fry for 2 more 09 Serve with veg • 1 tsp dried mixed herbs calorie spray and place minutes. and potatoes. Blogger bio... on a moderately high Blogger bio... • 1 tsp vegetable stock 05 Add halloumi back to heat until hot but powder the pan and stir with latoyah.co.uk theswindain.com not smoking. • Creole salt rest of veg, sauce and I’m Latoyah and I run Sugar Pink I’m Kiran, a Swiss-Indian, I’ve • 3 sprigs of spring onion, spices. Serve with 03 Cook the chicken lived in Switzerland, the US, Food, a healthy eating and life- chopped lettuce, tortilla wraps, uncovered for around Spain, Scotland, Munich and I style blog. I’ve been shortlisted 8 to 10 minutes until now live in London. I used to be rice or on its own. in the National Blog Awards’ top an incredibly fussy eater and well browned. 10 for 2 years running, and have over 15,000 subscribers across was happiest with plain rice, or 04 Turn chicken over and social media. I love cooking and pasta with a bit of butter. I am a cook for a further 10 vegetarian every September and have recently lost 3 stone! minutes until cooked I enjoy creating new recipes, one of my favourite ones is a healthy through. halloumi stir-fry.

@kirankishore21 @TheSwindian @SugarPinkFood @sugarpinkfood Sugar Pink Food Search Rangemaster UK rangemaster.co.uk 17

Blogger bio... Chicken, Squash Check out more spamellab.com SpamellaB recipes on & Mushroom Risotto Health food, fitness, music/festivals on page 33 and social media are my passions A risotto recipe can be a tasty, filling and also healthy dinner choice if you bulk it out with in life. By day, I’m the Social Media Manager at Manchester-based digital the right ingredients. Using a combination of butternut squash chunks, mushrooms slices, agency, The Media Octopus, where spinach leaves and cubes of chicken, this recipe is nutritious, colourful and substantial I manage both internal and client without being high in calories and fat. Served with green veg on the side or just by itself, accounts across various channels. this dish is made in one pot and ready in 30 minutes! Outside of work hours, healthy eating and exercise also play a huge part of my life, and have done for over 10 years! Every day I work out focusing Ingredients Method on weights, resistance and core Serves: 4 01 Fill your kettle up and boil. exercises, plus I love being outdoors • Low calorie oil spray/1 tbsp 02 In large pan heat your choice of oil then add the and walking for miles. Experimenting coconut oil with clean eating, gluten-free, high chicken, stirring and cooking for a few minutes on protein recipes in the kitchen for my • 100g risotto rice (arborio or paella a medium heat, until the meat has browned. blog, SpamellaB.com, is where you’ll can work just as well) 03 Add in your onions, butternut squash and find me in my spare time. • 3-4 chicken breasts cut into cubes mushrooms and keep stirring. Now’s the time to • 1 small butternut squash, peeled add your seasoning, herbs and spices - go with and chopped into small chunks how flavoursome you want it. • 1 onion, chopped 04 Pour in the rice and keep stirring so it doesn’t stick to the pan. Add about 1 pint of the boiled water • 200g mushrooms, sliced and bring to the boil, then simmer for • 2-3 large handfuls spinach leaves about 15 minutes. Keep an eye on it as the water • Seasoning: mixed herbs, paprika, will eventually be absorbed by the rice and it cayenne pepper, black pepper, salt could burn. • 2 tbsp low fat Philadelphia 05 Assess whether you need to add more liquid at soft cheese this stage; it should almost be absorbed. Continue cooking until you reach this point and the rice is soft, then at the last minute stir in the spinach leaves and Philadelphia until thickened and creamy. 06 Now, serve up and enjoy!.

@SpamellaB @SpamellaB SpamellaB.com spamellab.com Search Rangemaster UK rangemaster.co.uk 17

@SpamellaB @SpamellaB SpamellaB.com spamellab.com Search Rangemaster UK rangemaster.co.uk 19

Blogger bio... Whenever, I’m trying to eat a little more healthily, I aim to make food as tasty as possible. Quite often, I opt for spicy dishes – just because I’m cutting down on the fat, doesn’t mean I casacostello.com Cajun Prawn want to cut down on the taste. I am a food writer and recipe These prawns are super quick and delicious, simply eaten on their own with the spices if developing super-busy mum to 3 you are in a rush and need something to eat NOW! If you can hold on though, it’s definitely girls from the North West. Happiest Risotto in the kitchen, I love to bake and am worth the wait to do the risotto. always up for a challenge.

Ingredients Method Risotto 01 Lightly spray the bottom of a large sauté pan with For more the spray oil and slowly cook the onions until they Casa Costello • Arborio Risotto - are translucent and soft. recipes I measure out 1 mug see page 34 02 • 600ml vegetable stock Add the risotto rice and immediately add 50ml of the chicken stock. Stir through and add more stock • 100g king prawns, ready to eat as soon as the first lot is soaked in. • 1 small onion, finely chopped 03 Keep stirring and adding more stock until the rice • 1 yellow pepper, finely chopped starts to soften this will take 10-15 minutes. • 1 red pepper, finely chopped 04 Add the chopped peppers and continue to cook • 3 tsp Cajun seasoning (See below on a low/medium heat - if your pan is too hot, the for how to make Cajun seasoning liquid will evaporate too quickly and the rice will – if you are in a real rush shop not be soft enough. bought seasoning is fine) 05 If you do need more liquid, simply add • Black pepper boiled water. • Spray oil 06 When the peppers start to soften (it should only Cajun Seasoning take 2-3 minutes), add the Cajun seasoning and • 1 tsp ground cumin stir through until all is combined. • 1 tsp dried coriander leaves 07 At the last moment, add the prawns and stir • 1 tsp paprika through (you could use raw prawns but these would need to be added before the peppers to • ½ tsp dried oregano make sure they are fully cooked). 08 Serve immediately with a grind of black pepper. Mix through thoroughly in a small bowl. Cover with cling film and keep leftovers in your herb cupboard.

@CasaCostello @casacostello Casa Costello casacostello.com Search Rangemaster UK rangemaster.co.uk 19

@CasaCostello @casacostello Casa Costello casacostello.com Search Rangemaster UK rangemaster.co.uk 21

Check out Rainbow Tacos Blogger bio... more of Natural Kitchen Adventures This is one of my absolute favourite go-to lunches when I am sitting at my desk working or nourishingjessica.com recipes on blogging. The colours just instantly lighten my mood and it is oh-so-delicious. This recipe page 28 My name is Jessica Simmons; I am 22 is vegan, however, I welcome you to experiment and add meats if you want such as pulled and a passionate foodie. I am in my final pork, chicken or beef! year of culinary school but I write my own food blog over at www.nourishingjessica. com - which has been shortlisted for Ingredients Method the UK Blog Awards 2015. My passion Serves: 1 01 For raw black beans, rinsing them in a sieve and for food started at a young age but as • 2 tortillas (floured or corn) place them on a simmer for around 1 hour or until I got older, and more experienced, I found my niche in the market by trying • 1/4 avocado they are soft and cooked through. to recreate classic dishes with a healthy • 1 tbsp pomegranate arils 02 Thinly chop the avocado and kale. twist. I always aim to use colourful, 03 fresh, wholesome and mostly organic • 1/2 cup black beans, cooked Dice the red onion and tomato separately into ingredients to ensure that my body is • 1 handful of curly kale small pieces. nourished with all the vitamins and • 1 tsp chilli flakes 04 Remove the seeds from 1 tbsp of minerals inside nature’s goodness. After pomegranate arils. graduation, I am hoping to continue with • 1/2 lime my passion and inspire people to make • 1 vine-ripe tomato 05 Slice the lime. healthier choices in life. • Bunch of chives or coriander 06 Finely chop the chives or if you are using coriander then discard the stems. • 1/2 red onion 07 • Salt and pepper Mix everything together and season with salt and pepper then add to tacos and top with a sauce.

@jsscrhhhh @nourishingjessica nourishingjessica nourishingjessica.com Search Rangemaster UK rangemaster.co.uk 21

@jsscrhhhh @nourishingjessica nourishingjessica nourishingjessica.com Search Rangemaster UK rangemaster.co.uk 23

Check out Warm Root Vegetable Butternut Squash more Eliza Flynn recipes & Feta Salad & Chickpea Curry on page 38 This tasty curry is a teatime staple for me! It’s so simple to The salad is a main meal salad and the flavour comes from the roasting of the vegetables which means make and butternut squash is a great source of dietary fibre there is no need for any extra dressing. The herbs give the salad a fresh flavour and the feta complements – essential for a healthy digestive system – and vitamin A, the vegetables wonderfully. which is great for your eyes and skin. As well as being super nutritious, the curry is really filling.

Ingredients 04 Cut the carrots and Ingredients Serves: 4 parsnips into batons, 02 Heat the coconut oil in Prep Time: 10 mins • 500g new potatoes, make the parsnips a a saucepan then stir Cook Time: 40 mins washed little chunkier so they in the onion, chilli and Serves: 6 • 1 sweet potato, peeled cook quicker. spices. 05 Place the vegetables 03 Add the butternut • 3 large carrots • 1 butternut squash Blogger bio... and onions into a large squash and stir so it’s • 1 large parsnips, peeled • 1 white onion baking tray – do not coated in spices and elizaflynn.co.uk • 3 red onions, peeled and • 1 red chilli add the garlic yet. oil. Cook for 5 minutes each cut into 6 pieces • 1 can chickpeas As a personal trainer I’m a 06 Toss lightly with the until the squash has big advocate of achievable • 3 garlic cloves, crushed • 2 tins tomatoes olive oil and season softened. If you need to, healthy living. What we eat, • 200g pack of feta cheese • 1 can coconut milk well. add in a splash of water as well as how much exercise cut into cubes (you may • 1 tsp turmeric we do, has a huge impact on 07 to keep the contents of Roast in the oven for • 1 tsp cumin our health and wellbeing! But not need it all) the saucepan ‘wet’. 20 minutes and then • 1 tsp garam masala between long hours at work • A little olive oil shake the pan and add • 1 tsp coconut oil for frying 04 Add the tins of tomato and our busy social lives, • Freshly ground black it’s all too easy to neglect a the crushed garlic. • As well as being super and chickpeas and pepper healthy lifestyle. 08 Roast for a further nutritious, the curry simmer for 20 minutes. • Sea salt Blogger bio... 10-15 minutes until the is really filling. I often 05 Mix in the coconut milk For this reason I started my overacuppa.co.uk • A handful of flat leaf vegetables are cooked sprinkle the top with and heat for another 10 blog, elizaflynn.co.uk, about parsley or fresh coriander and golden brown. seeds (pumpkin, sesame, minutes. food (I love food adventures!), fitness and furballs (my Hi, I am Ali and I blog Over 09 Once cooked remove sunflower) for additional 06 Serve with brown rice second-hand, one-eyed cat). a Cuppa. I love to share my Method from the oven and add crunch. or on top of spiralised Then in 2014 I set up Healthy recipes which are a happy 01 Preheat the oven to in fresh herbs and feta Living London, a website to mix of healthy dishes and courgette for an even cheese. inspire busy Londoners to live something a little bit naughtier. 180◦C. Method healthier version. a healthier lifestyle. Because I believe that food, just like life, 02 Cut the new potatoes 10 Serve with fresh herbs 01 Chop the onion and of this, I have to know all the should be all about balance - I and a good grind of into bite sized chunks. chilli (don’t deseed) latest food and fitness trends stress when there is no salad 03 black pepper. and get to try a lot of exciting in the fridge or home-made Cube the sweet potato finely. Peel and deseed things out cake in the tin! into a similar size as the the butternut squash new potatoes. before cubing into 1 @Over_A_Cuppa inch pieces. Over a Cuppa @wabbitpie @wabbitpie @hellofittyLDN @healthylivinglondon healthylivinglondon Search Rangemaster UK rangemaster.co.uk 23

Page Mini Apple Pies 28 with Nut Pastry time for DESSERT

Yes, you can have dessert and still eat healthily! These lighter pudding recipes will satisfy a sweet tooth without all the calories. Chocolate lovers can indulge a sweet craving with our alternative Mars Bar recipe, or healthy Chocolate & Hazelnut Pudding. And if you’re a fan of a more traditional dessert, how does Bread and NO Butter Pudding sound? There’s a delicious selection to try – so go ahead and treat yourself. Search Rangemaster UK rangemaster.co.uk 25

Page Mini Apple Pies 28 with Nut Pastry time for DESSERT

A healthy take on Bread & Butter pudding, using semi-skimmed milk instead of cream, sliced fruit bread without butter and a small amount of unrefined brown sugar. For a fruity twist add lots of cinnamon flavoured apples and sultanas.

Prep Time: 15 mins Cook Time: 1 hour Method 01 Preheat oven to 160ºc / 140ºc fan / Gas mark 3. Ingredients 02 Lightly beat together the eggs, and stir through the milk and • 4 eggs vanilla extract then set aside. • 550ml semi 03 Mix together sugar and cinnamon in a separate bowl. skimmed milk 04 Cut the fruit bread into triangles. • 1 tsp vanilla extract 05 Finely slice the peeled and cored apples. • 50g soft brown 06 Grease your oven dish with butter and layer one third of the sugar bread triangles on the bottom. Cover with half of the apple • 2 tsp ground slices and sprinkle with cinnamon sugar. Add another layer of cinnamon fruit bread triangles, followed by apple slices and cinnamon • 400g fruit bread, sugar again. Finish with fruit bread. sliced 07 Pour over the egg and milk mix and press the bread into the • 250g cooking liquid. Sprinkle with the remaining sugar and cinnamon. apples, peeled 08 Bake in oven for 1 hour until firm in the middle, golden brown and cored and puffed up on top. • Butter for greasing 09 Serve warm with custard, crème fraiche or plain.

@Eat_Your_Veg @Eat_Your_Veg EatYourVeg eatyourveg.co.uk Search Rangemaster UK rangemaster.co.uk 27 Fruity Bread For more Eat Your Veg recipes see page 07 & ‘NO’ Butter Pudding

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Check out more Mini Apple Pies Healthy Chocolate & For more of Natural Kitchen Nic’s Nutrition Adventures recipes recipes on see page 9 on page 12 with Nut Pastry Hazelnut Pudding naturalkitchenadventures.com

The mini pies are a delicious end to a Sunday roast – memories of family apple pie from my childhood. The recipe is versatile, Ingredients and offers portioned, controlled servings - perfect if you’re trying • 100g ground almonds Method to avoid overeating! or hazelnuts 01 Blend all ingredients • 3 tbsp coconut oil together in a food Method • 250ml / 245g processor until 01 Make the pastry first, as it needs to chill before rolling. coconut milk smooth. 02 Sieve and mix together the almonds, flour, arrowroot, • 3 tbsp cocoa powder 02 Share the mixture out coconut sugar, baking powder and salt together. between 6 ramekins. Prep Time: 15 mins • 1-2 tbsp honey Cook Time: 1 hour 03 Grate in the butter and use your fingers to blend it together • 1 tsp vanilla 03 Leave to set for 1 hour with the dry ingredients. • Pinch of salt in the fridge and then Ingredients 04 As it starts to come together, add the egg and blend. Shape serve with your choice of nuts. Pastry the pastry into a large ball, and then divide into two balls. *For added protein swap Cover in cling film and allow it to chill in fridge for 1 hour. • 150g ground almonds 1/2 of the ground nuts for 05 chocolate or vanilla flavour • 75g coconut flour While the pastry is chilling, cook the apples. Place the pieces in a saucepan with lemon juice, cinnamon and sugar. protein powder. With the • 25g arrowroot Cook on a medium heat for around 10 mins until the apples protein powder they provide • 1 tbsp coconut palm sugar break down into a soft texture, then stir in the berries and almost 8g protein per 6th • ½ tsp Baking powder take off the heat. of the recipe. • ½ tsp Salt 06 Preheat oven to 175ºC / 345ºF. • 115g chilled butter 07 Grease four ramekins with butter, and place the apple • 1 whisked egg @nicsnutrition mixture evenly between them. Filling 08 Roll out the pastry 2mm thick. The pastry is fragile and may Nic’s Nutrition • 3 large Bramley apples, need to be done in 2 batches. Use a cookie cutter the size peeled, cored and diced of the ramekins to cut out pastry tops and place them on • Juice of ½ lemon the apple filling. Use the rest of the pastry to cut out some • ½ tsp cinnamon leaves and place on top of pies. • 1 tbsp coconut palm sugar 09 Sprinkle the pies with some sugar and bake in the oven for (optional) 12 minutes. • Handful of seasonal 10 Once cooked, allow to cool on a rack for 5-10 minutes. or frozen berries Serve with Greek yoghurt or crème fraiche.

@CeriKitchen @CeriKitchen Natural Kitchen Adventures nicsnutrition.com Search Rangemaster UK rangemaster.co.uk 29

@CeriKitchen @CeriKitchen Natural Kitchen Adventures nicsnutrition.com Search Rangemaster UK rangemaster.co.uk 31

Check out more Mini Cheesecake Bites Mars Bars Nourishing Jessica recipes Even healthy people crave naughty things and I on page 20 thekitchenshed.co.uk think it is really important to make treats like these in those cases so I am not tempted to eat something Dessert doesn’t have to be packed with refined sugars and refined flours. You can make a wholesome that isn’t good for my body. These ‘mars bars’ aren’t and extremely satisfying treat by using just a few healthy ingredients. These mini cheesecake bites are as sweet, however, they are a pretty good substitute so delicious and versatile, perfect for a quick sweet treat, a dessert or to serve at a dinner party. and totally curb my cravings. The combination of the coconut oil, dates, cacao powder and almond butter is key to making this work so I would suggest Ingredients Method purchasing some good quality ingredients. Yield: 10 01 Slice the goat’s cheese into 0.5 cm slices. • 125g soft goat’s cheese 02 Top the oatcakes with the cheese and Ingredients Method • 10 Mini Oatcakes smooth down the edges with a table knife. Yield: 4 big /8 small Nougat Base Assembling • 10 tsp 100% fruit spread 03 Top the goat’s cheese with up to a teaspoon Nougat Base 01 of 100% fruit spread. Drain the nuts and place 01 Remove the mixture from • 1/2 cup of cashews that have in a food processor with the freezer and cut into 04 Serve and enjoy. been soaked for 4 hours the sweetener and maca small mars bar shapes. • 1/2 cup of macadamia nuts, powder. If needed, add 02 Place a cooling rack on top also soaked for 4 hours water. of foil or a baking sheet • 2 tbsp of preferred sweetener 02 Line a baking tray with and dip the bars into the • 1 tbsp maca powder plastic and spread the chocolate ensuring that Check out (optional) base 1cm thick, then place they are fully coated, then more of The • 1 - 2 tbsp filtered water in freezer. place on to the rack. Kitchen Shed Caramel Layer recipes on Caramel Layer 03 The frozen filling should page 8 • 10 medjool dates, pitted 01 Place caramel ingredients make the coating harden • 1 tbsp almond butter in a clean food processor immediately. • 1 tbsp coconut oil and blend until smooth and 04 Store in the fridge until creamy. • 1/2 tsp vanilla essence ready to eat. • 2 tbsp sweetener of choice 02 Remove the base from the freezer and then spoon the • 2 tbsp filtered water caramel on top, smoothing Cacao Coating out to around 1 cm thick, • 3/4 melted coconut oil and then place back in the • 1/4 cup of cacao powder freezer for at least 2 hours. • 1/4 cup of preferred Cacao Coating @jsscrhhhh sweetener 01 Add cacao powder, coconut @nourishingjessica oil and sweetener in a bowl and whisk to combine. nourishingjessica

@KitchenShed @TheKitchenShed The Kitchen Shed nourishingjessica.com Search Rangemaster UK rangemaster.co.uk 31

@KitchenShed @TheKitchenShed The Kitchen Shed nourishingjessica.com Search Rangemaster UK rangemaster.co.uk 33

Check Key Lime & out more SpamellaB recipes on page 16 Chocolate Cheesecake

Believe it or not, this is actually made from healthy ingredients but still tastes delicious! Dairy-free and no added refined sugars while still being rich and creamy, the combination of lime, coconut and chocolate works a treat. It can be made in advance and kept in the fridge until needed - for family, friends or for a special treat - indulge in this guilt-free dish!

Ingredients Method Base 01 First make the base: 03 Whizz everything up • 50g rolled oats put the oats, coconut for 30 seconds to • 2 tbsp cocoa or cacao and cocoa powder in a 1 minute until you powder bowl. Heat the oil and have a very smooth, • 2 tbsp unsweetened Sweet Freedom/honey/ thick consistency, like desiccated coconut agave syrup up in a whipped cream. Test • 2 tbsp coconut oil small pan, then pour for sweetness (you might want to add more • 2 tbsp Sweet Freedom into the oats, mixing well sweetener) then spread syrup or honey to ensure everything is evenly coated and sticks the mixture evenly on top. Filling together. Spread this into Keep in the fridge for up • 1 can coconut milk, chilled the bottom of a loose- to two days until needed. in the fridge for 2-3 days bottomed 23cm cake tin 04 When ready to serve, beforehand and leave in the fridge for grate some chocolate • 50g cashew nuts, soaked in up to a day. and scatter on top water for 6 hours 02 Now make the filling: Put along with the fresh • 100g silken tofu the drained cashews into raspberries, then slice • 2 limes, zested and juiced a blender, along with up and enjoy! • 1 cup natural sweetener the silken tofu, lime zest and juice and sweetener. To decorate: Fresh raspberries Remove the lid from your and no added sugar/dark chilled can of coconut chocolate, grated milk - the cream should have risen to the top and Tip: You could keep this in the separated from the liquid. freezer once ready and serve it as a frozen dessert (remove from Scrape the cream from the freezer 10 minutes before the top and add to the serving) or just so it lasts longer, blender. then transfer to the fridge on the day you serve it.

SpamellaB.com @SpamellaB @SpamellaB spambellab.com Search Rangemaster UK rangemaster.co.uk 33

Check Key Lime & out more SpamellaB recipes on page 16 Chocolate Cheesecake

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Roasted Strawberry Check out Baked Pecan Check more Casa out more Costello Overcuppa recipes on & Nectarine Healthy recipes page 18 Apples on page 22 casacostello.com Sundae

I cannot completely give up the sugar when I’m trying to be good but this recipe uses very little and the only fat is from the nuts. You can feel Ingredients good while still enjoying a treat – perfect for • 300g Fresh strawberries, washed those with a sweet tooth like me! with the green tops removed • 7 nectarines, washed • 8 tbsps of Greek yoghurt • 50g oats • 50g toasted hazelnuts Serves: 3 Ingredients Method Method • 3 decent sized Apples 01 Preheat the oven to 175C. 01 Preheat the oven to 180◦C. • 75g pecan nuts, chopped 02 Wash the apples and remove the core. Scoop about 2cm 02 Cut the strawberries in half lengthways. • 3 tbsp runny honey widths out, about 2/3 way down the apple – you want the 03 Cut the nectarines in half and remove the • 1 tsp ground cinnamon bottom of the apple to be intact. stones and then cut each half into 4 pieces. • If you have got an exceptionally 03 In a small bowl, mix together the nuts, cinnamon and 04 Place the fruit in a non-stick roasting tin and sweet tooth, you can add 1 honey (and sugar if you are adding it). bake for 20-25 minutes until slightly soft and tbsp soft brown sugar too 04 Divide the nut mixture equally into each apple and press brown. down. 05 While the fruit is roasting, heat a non-stick 05 Add the apples to a small oven dish and add pour 100ml pan and gently toast the porridge oats. This @Over_A_Cuppa water around the apples. gives the oats a nice flavour. Over a Cuppa 06 Bake for 35-45 minutes. 06 Remove half of the nectarines and puree. 07 Take care removing the dish from the oven as there will 07 Layer the fruit, yoghurt, puree, oats and nuts still be water around the apples. in alternate layers in a tall glass. 08 Leave to cool for at least 10 minutes before eating. 08 Finish with some strawberries and toasted 09 Fantastic served with some fat free Greek yogurt. hazelnuts.

@CasaCostello @casacostello Casa Costello overacuppa.co.uk Search Rangemaster UK rangemaster.co.uk 35

Roasted Strawberry Check out Baked Pecan Check more Casa out more Costello Overcuppa recipes on & Nectarine Healthy recipes page 18 Apples on page 22 casacostello.com Sundae

@CasaCostello @casacostello Casa Costello overacuppa.co.uk Search Rangemaster UK rangemaster.co.uk 37

Blueberry & Check White Chocolate Check out more out more Lavender Latoyah’s and Lovage recipes Oat Pancakes recipes on Meringue on page 15 page 10 lavenderandlovage.com Ingredients Serves: 8 These delicious fluffy pancakes with a hint of cinnamon 03 Spoon the mixture onto • 4 egg whites make a very special breakfast or a delectable dessert! the baking paper in 2 Only 170 calories per portion, they’re the ideal recipe • A pinch of salt circles. to perk up a 5:2 Diet fast day. The oats and blueberries • 16 tbsp sweetener 04 Turn oven down to make the pancakes a healthy breakfast dish, whilst being • 1 tub Fromage frais a weekend treat too. When not dieting, serve with cream 140°C/120°C Fan/ and a sprinkling of caster sugar for a divine dessert. • 1 tub quark Gas Mark 1 and bake • 2 white hot chocolate for 1 hour until the sachets meringue is crisp to Prep Time: 10 mins • Fruit topping of your touch. Cook Time: 15 mins Method choice 05 Once cooked and Yeild: 6-8 Pancakes 01 Whisk the egg white until 04 Meanwhile, warm the • 25g white chocolate cooled, peel off the it is stiff and holds peaks. blueberries gently in a paper and place on a Ingredients In a separate bowl, beat small saucepan with about serving plate. a tablespoon of water and Pancakes the egg yolk, flour, oats, Method 06 Beat the quark, sweetener, cinnamon and the sweetener. Stir until the • 1 large egg (separated) 01 Preheat oven to Fromage frais and milk together. fruit is soft and has broken 160°C/140°C Fan/ white chocolate sachet • 25g self-raising flour down. 02 Gently fold the egg whites Gas Mark 3 and line a together and spoon on • 25g porridge oats into the oat and flour 05 Serve the pancakes (3 to 4 baking tray with baking top of both meringues. • 1 1/2 tsp Splenda (or low- mixture with a metal each, depending on yield) paper. 07 Scatter fruit on one calorie sugar or sweetener of spoon, being careful to with the hot blueberry 02 Whisk the egg whites meringue and then your choice) keep as much of the sauce and a sprinkle of and salt until softly stack the other • 1/2 tsp ground cinnamon light egg white volume as extra cinnamon peaked. Slowly add meringue on top then • 75ml (1/8 pint) skimmed possible. the sweetener while arrange the fruit on top milk (or soya milk) 03 Heat a non-stick frying continuing to whisk to your liking. • Low fat cooking spray pan and spray with low-fat @KarenBurnsBooth until the mixture is 08 Melt the white Blueberry Sauce oil, about 2 to 3 sprays. glossy and smooth. @lavenderandlovage chocolate and drizzle • 75g fresh or frozen Place tablespoons of the over the top of the fruit. blueberries pancake batter in the Lavender and Lovage • 1 1/2 tsp Splenda (or low- frying pan to make little @SugarPinkFood calorie sugar or sweetener of pancakes, cook for 3 to your choice) 4 minutes until they have @sugarpinkfood puffed up before carefully Sugar Pink Food turning over and cooking on the other side until golden. latoyah.co.uk Search Rangemaster UK rangemaster.co.uk 37

Also known as forbidden rice or emperor’s rice, black rice was once reserved solely for the emperors of I love chia as it’s so versatile – you can use it in baking, in smoothies and in puddings! When it’s soaked China as it was thought to enrich health and ensure longevity. It’s higher in protein and fibre than brown in liquid the seeds produce a protein rich gel, which not only helps keep you feeling fuller for longer, but rice and a good source of iron; though calling it ‘black’ is a bit of a lie as you’ll see when you cook it – is packed with calcium, omega-3 and omega-6 too. out comes a deep purple colour. Taste-wise the rice is nutty, combined with the coconut milk and mango it makes a tasty tropical dish. Serve for breakfast or as a dessert. Chai doesn’t actually taste of anything so it’s a great base for puddings like this. You can pair the seeds with just about anything – from fresh mango, to granola – and just because this recipe is called chia ‘pudding’, doesn’t mean this isn’t perfect for breakfast or as a healthy snack. Prep Time: 5 mins Cook Time: 40 mins Method Serves: 2 01 Empty the black rice into 03 Stir occasionally until Prep Time: 10 mins a saucepan and rinse well rice is soft but still has Cook Time: 15 mins with cold water. ‘bite’. This should take Ingredients Serves: 2 approximately 30 minutes. • 1 can coconut milk 02 Add the coconut milk to • ¾ cup black rice the rice and warm over a 04 Peel the mango and chop Ingredients low heat. Add water when the flesh into cubes. • 1 fresh, ripe medium-sized • ¼ cup chia seeds necessary to keep the rice 05 Divide the rice equally mango • 1 cup nut milk (almond or coconut work well) from sticking or drying out. between two bowls and • 1 – 2 cups of water add the mango on top. • 2 red apples • ½ tsp cinnamon • ¼ tsp ground cloves • ½ tsp coconut oil Method 01 Put the chia seeds and nut milk into a jar and stir well. Leave the mixture in the fridge overnight, or for at least 6 hours. 02 Skin and de-core the apple, then chop into 1cm cubes. 03 Warm the coconut oil over a low heat then add the apples and spices. Stir until soft. 04 Divide the chia pudding mix into bowls or glasses and top with the hot apple.

@wabbitpie @wabbitpie @hellofittyLDN @healthylivinglondon healthylivinglondon elizaflynn.co.uk Search Rangemaster UK rangemaster.co.uk 39 Black Coconut Rice Chia Pudding with Fresh Mango with Spiced Apple

@wabbitpie @wabbitpie @hellofittyLDN @healthylivinglondon healthylivinglondon elizaflynn.co.uk Built from experience

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