Fitness Matrix

Ingredients

Sponge

• 4oz Butter
• 4oz Brown sugar
• 4oz Wholemeal self-raising flour
• 2 Eggs
• 1/2 tsp Baking powder

Filling

• 250g Mascarpone cheese
• 4 x 125g Longley Farm vanilla yoghurt
• 2 tbsp Vanilla extract
• 150ml Freshly squeezed orange juice
• 100ml Grand Marnier (you’ve got to have a treat!)
• 400g Fresh raspberries
• 2 tbsp Brown sugar

Method

1. Cream butter and sugar together. Beat in eggs, then fold in flour and baking powder.
2. Pour mixture into a greased 7 inch loaf tin and bake on gas mark 4 for 40-45 mins.  When done, use half and freeze the rest for next time.
3. Simmer raspberries, sugar and a little water for 5-10 mins.  Strain through a sieve, pressing the raspberries to extract as much of the juice as possible.  Keep the juice to drizzle over the trifle before you serve.
4. Whisk the mascarpone, yoghurt and vanilla together until smooth.
5. Cut the sponge into fingers.
6. Combine orange juice with Grand Marnier, dip in the sponge fingers and place in a trifle bowl.
7. Cover sponge with raspberries, then mascarpone cream.
8. Repeat process of sponge, raspberries and mascarpone cream.
9. Place in the fridge for 1 hour to chill.
10. Indulge yourself with this heavenly dessert!

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Ingredients

• 2 tablespoons of oats
• soya/rice/nut or dairy milk – to suit your choice of consistency
• 1-2 tablespoons of probiotic yoghurt
• 1/2 sliced banana or fruit of your choice
• 1/2 teaspoon of ground cinnamon or mixed spice
• 1 tablespoon of whole or ground seeds (pumpkin, sunflower, sesame, flax etc) can be added if you like for extra nutrition

Method

1. To make the oats nice and creamy, soak them in the milk for about 30 mins.
2. Mix in all the other ingredients and eat…..yum!

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Return to your childhood with this….there’s just no substitute for the real thing!

[...]

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Preparation Time 15 minutes

Cooking Time 25 minutes

Ingredients

• Large knob of butter
• 1 large onion – chopped
• 4 chicken breasts – chopped
• 4 cloves of garlic – crushed
• 1 red chilli – thinly sliced
• 2 red peppers – chopped
• 200g mushrooms – sliced
• 200g tin of olives – pitted
• 2 x 400g tin chopped tomatoes
• Handful of fresh thyme
• Sea salt and black pepper to season

To serve:  Wholewheat pasta or homemade chips cooked in lard, goose or duck fat (see recipes)

Method

1. Heat the butter in a large pan, then add onion and fry until soft.
2. Add the chicken and fry until cooked through.
3. Once the chicken is cooked, add all the remaining ingredients, cover and simmer for 15 minutes .

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This is so good for you!  It’s great to have for breakfast and an excellent way to start the day.  You can also drink it thoughout the day, as a quick snack for sustained energy. [...]

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Ingredients

• 500g Blueberries (try to buy local produce or grown in Britian)
• 200g/8oz Billington’s natural molasses sugar
• 200ml/7 fl oz water

For the base

• 250g/9 oz Porridge Oats
• 6 oz butter melted

For the filling

• 300ml of double cream
• 100g/4 oz of Billington’s natural molasses sugar
• 500g of full fat cream cheese
• Zest 1 lemon
• 1 tsp vanilla extract

Method

1. Put the blueberries into a pan with the sugar and water.  Heat slowly to dissolve the sugar, then simmer for 7-8 minutes.  Strain through a sieve into a bowl, pressing the blueberries into the sieve to extract as much juice as possible.  Leave to cool.
2. Line a 20cm springform cake tin with greaseproof paper.  Melt the butter in a pan and mix with the porridge oats.  Make sure mixture is not too dry, if it is add more melted butter.  Pack into the cake tin to make the base, firming with the back of a spoon.
3. Whip the cream and sugar together until fairly stiff.  In another bowl, beat the cream cheese to soften, then fold in the cream with the lemon zest and vanilla extract.  Lightly fold through the berry syrup to create a rippled effect.  Spoon the mix onto the biscuit base, then place in the fridge for 2-3 hours until firm.
4. You may want to keep a few blueberries and a little syrup aside to decorate the cheesecake once cooled.
5. Run a hot knife around the edge of the cheesecake, then release the side of the tin and slide the cheesecake onto a board.  Cut into slices and serve each one with a generous helping of double cream.

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Preparation Time 30 minutes

Cooking Time 20 minutes

Ingredients

• 4 Chicken Breasts
• Butter
• 3 Shallotts
• 4 Garlic Cloves
• 5cm/2 inch piece fresh ginger
• 2 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 4 tbsp tomato puree
• 50 ml yeo valley natural yoghurt
• 150ml double cream
• 4 heaped tbsp of ground almonds

To serve: Brown basmati rice

Method

1. Cut the chicken breasts into pieces.  Heat the butter in a large pan.  Add the chicken, onions and garlic, fry until the chicken is cooked.  Once cooked add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
2. Stir in the tomato puree, ground almonds and allow to simmer for 5 minutes, then turn down the heat.
3. Add the yoghurt, double cream and mix well, then allow to warm through.

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