Kitchen

Makes 9-12
100g Coconoil
90g blackstrap molasses
15g dark muscovado sugar
25g agave syrup
240g rolled oats
50g pecans, roughly chopped
50g cocoa nibs
Grated rind of 1 orange

• Preheat the oven to 180° (350°F) Gas Mark 4.  Grease an 18 cm square tin.
• In a large pan, melt together the Coconoil, molasses, sugar and agave syrup.  Stir until the sugar has dissolved.
• Pour in the remaining ingredients and mix together really well.
• Pour into the prepared tin and level the top.
• Bake for 18-20 minutes, then remove from the oven and leave for 2 minutes before cutting into squares.  Leave to cool completely in the tin.

Recipe and photograph courtesy of Joy Skipper.

Makes 9-12
Prep/cooking time: 35 minutes

75g Coconoil
80g molasses
35g dark brown sugar
240g rolled oats
30g sunflower seeds
40g pumpkin seeds
20g sesame seeds
50g dried apricots

Preheat the oven to 180ºC/350ºF/Gas Mark 5.
Gently melt together the Coconoil, molasses and sugar until the sugar is dissolved.
Stir in the remaining ingredients and mix really well.
Spoon into an 18cm square tin and smooth over the top.
Bake for 20 minutes until golden. Leave to cool in the tin, marking the portions with a sharp knife but not cutting through until completely cold.

Recipe and photograph courtesy of Joy Skipper.

Serves 10
Prep/cooking time: 1 hour

275g prunes, chopped
100g rolled oats
1 1/2 tsp bicarbonate of soda
50g Coconoil
2 eggs
150g good flavoured honey
175g wholemeal flour
1/4 tsp ground cinnamon

Preheat the oven to 180°C/350°F/Gas mark 5.
Base line a 2 lb loaf tin with greaseproof paper.
Place the prunes, oats, bicarb and Coconoil in a bowl and pour over 125ml (4 fl oz) of boiling water.
Meanwhile, in a larger bowl, whisk together the eggs and honey until well combined.
Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
Mix well and pour into the prepared loaf tin.
Bake for 45 minutes until a knife inserted into the loaf comes out clean.
Cool out of the tin on a cooling rack before slicing.
Recipe and photograph courtesy of Joy Skipper.

Any fruits can be used in this crumble, try blackberries with pears for an unusual combination.

Serves 4
Prep/cooking time: 45 minutes

4 plums, stoned and quartered
1 large bramley apple, peeled, cored and chopped
2 oranges
2 star anise
1 tbsp caster sugar
50g (1 3/4 oz) rolled oats
40g (1 1/2 oz) wholemeal flour
25g (1 oz) pecans
10g (1/4 oz) sesame seeds
65g (2 1/4 oz) dark muscovado sugar
65g (2 1/4 oz) Coconoil

Preheat the oven to 180°C/350°F/Gas mark 5.
Put the plums and apple in a pan.
Using a vegetable peeler, peel one of the oranges and cut the peel into julienne strips.
Add this to the pan along with the juice of both of the oranges.
Add the golden caster sugar and star anise and bring to the boil.
Simmer for 4-5 minutes until the plums have softened.
Divide the plums and juices between 4 ramekins.
Place the remaining ingredients into a food processor and pulse until they resemble very lumpy breadcrumbs!
Spoon the crumble over the fruit, place the ramekins on a baking sheet and bake in the oven for 20-25 minutes until bubbling.

Recipe and photograph courtesy of Joy Skipper.

Serves 12

250g self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
125g Molasses or dark muscovado sugar
1 tsp bicarbonate of soda
200g Golden Syrup
125g Coconoil
2 eggs, beaten
250ml milk
juice of 1 lemon
1 tbsp stem ginger syrup
275g golden icing sugar
3 knobs of stemmed ginger, diced

Preheat the oven to 180°C/350°F/Gas mark 5.
Grease and base line a 19cm x 28cm (7 1/2 x 11 in) tin.
Sift the flour, spices and bicarbonate of soda into a bowl and stir in the molasses sugar.
Gently melt the Golden Syrup and Coconoil together then take off the heat.
Beat the eggs and milk together then pour this mixture and the Golden Syrup mixture into the dry ingredients and mix well.
Pour into the prepared tin and bake in the oven for 35 minutes, until cooked and springy to the touch.
Turn out of the tin and place on a cooling rack on top of tray.
Put the lemon juice and stem ginger syrup into a small bowl and mix together.
Sift the golden icing sugar into the bowl and mix well.
Add the diced stem ginger then spoon the mixture over the tray bake – the tray will catch the drips.
Cut into squares to serve.

Serves 4

Use your favourite fruits and spices to make a warming compote. If you don't have bread serve the compote with natural yoghurt.

675g plums, halved and stoned
juice and grated rind of 1 orange
2 tsp honey
2 eggs
1 tbsp caster sugar
25g Coconoil
4 slices wholemeal or granary bread
2 tbsp flaked almonds

1. Place the plums, juice and rind of the orange and the honey in a medium pan and slowly bring to a simmer. Cook for 10-12 minutes, until the fruit has softened and the juices are released.
2. Meanwhile, whisk together the eggs and sugar then place them into a shallow bowl.
3.Melt the Coconoil in a large frying pan.
4. Lay a slice of bread in the sweetened egg for just a few seconds, then turn it over to enable it to soak up the egg on both sides then place it in the pan to cook for 4-5 minutes on either side, until golden.
5. Repeat with the remaining slices of bread then place them onto warmed plates, spoon over the plum compote and top with a sprinkling of flaked almonds.

Adding a teaspoon of Coconut Oil to your green tea might sound wacky, but it's a daily beauty-boosting fix for Victoria's Secret model Miranda Kerr, who swears by coconut oil for its skin-enhancing and weight-loss benefits. A study in the American Journal of Clinical Nutrition found that medium-chained fatty acids in coconut oil were three times more effective at boosting metabolism than long-chained fatty acids, found in meat, eggs and dairy. The fat-burning duo of green tea and coconut oil means Miranda's cuppa is a weight-loss powerhouse.

Makes 9-12

A great warming winter dish, using sweet potatoes to give an antioxidant boost to your day.

Serves 4

2 tbsp coconoil
1 tsp mustard seeds
1 large onion, peeled and sliced
3cm piece fresh ginger, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tsp garam masala
½ tsp turmeric
1 x 400g can chopped tomatoes
400 ml vegetable stock
1 red pepper, deseeded and chopped
300g potatoes, chopped
1 tbsp cider vinegar
2 tsp sugar seasoning

Recipe and photograph courtesy of Joy Skipper.

Makes 8

300g Doves Farm gluten free flour (or a mixture of your own gluten free flours)
2 tsp baking powder
75g soft dark brown sugar (or muscovado)
2 bananas
Juice of 1 lemon
75g Coconoil
100ml soya milk
1 egg, beaten
100g strawberries, chopped

Preheat the oven to 175ºC/325ºF/Gas mark 3

Recipe and photograph courtesy of Joy Skipper.

Serves 4
Prep/cooking time: 30 minutes

25g coconoil
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 red onion, peeled and chopped
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 carrots, peeled and cut into julienne strips
150g broccoli spears
1/4 savoy cabbage, shredded
250g tofu, cut into cubes
dash of soy sauce to serve

Melt the Coconoil in a wok over a medium heat and add the spices. When the mustard seeds start to ‘pop’ add the onion and stir-fry for 4-5 minutes.
Add the remaining vegetables and stir-fry for 10-12 minutes until the vegetables are ‘al dente’ – just beginning to soften.
Add the tofu and a dash of soy and stir-fry for another 4-5 minutes until the tofu is hot.
Serve immediately.

Recipe and photograph courtesy of Joy Skipper.

This is a great way of spicing up cabbage - perfect served with grilled fish.

Serves 4 as a side dish

1 tbsp Coconoil
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp chilli flakes
1 onion, peeled and finely sliced
1/2 Savoy cabbage, shredded
75ml vegetable stock
1 1/2 tbsp dessicated coconut

Heat the Coconoil in a wok or large pan and add the spices.
When the mustard seeds start to pop add the onion and stir-fry for 4-5 minutes until starting to soften.
Stir in the cabbage and continue to stir-fry to coat with all the lovely oil and spices.
Pour in the stock and sprinkle in the dessicated coconut.
Stir-fry for another 5-6 minutes until the cabbage is the softness you like (I like it quite crunchy!)
Serve with grilled fish or chicken for a really healthy, nutritious meal.

Serves 4-6
Prep/cooking time: 25 minutes

25g Coconoil
75g maple syrup
25g honey
150g rolled oats
10g sunflower seeds
15g pumpkin seeds
10g sesame seeds
15g almond flakes
20g dessicated coconut
20g dried dates, chopped

Preheat the oven to 180ºC/350ºF/Gas Mark 5.
Gently melt together the Coconoil, maple syrup and honey.
Stir in the oats and seeds and spread over a baking sheet. Bake for 10-12 minutes, until starting to turn golden.
Stir and turn over the mixture and stir in the almond flakes, coconut and dates. Bake for another 4-6 minutes until all golden.
Remover and spread out on a tray to cool.
Serve with fresh fruit and natural yoghurt for a healthy nutritious breakfast.

Recipe and photograph courtesy of Joy Skipper.

Serves 4-6
Not only is this a great protein-rich and anti-oxidant-rich meal, it is also great for taking on picnics or journeys. Although it is really tasty hot, it tastes just as good cold too.

2 tbsp Coconoil
1 red onion, peeled and sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
3 cloves garlic, peeled and sliced
1 fennel bulb, halved and sliced, tops chopped
handful fresh or frozen garden peas
7 eggs
handful fresh chives, chopped
seasoning

Heat 1 tbsp of the Coconoil in a large frying pan and sauté the onion, peppers, garlic and fennel for 6-8 minutes.
Add the peas and cook for another 2 minutes.
Beat the eggs in a large bowl and add the chopped chives and seasoning.
Pour the sautéed vegetables into the egg mixture and stir well.
Heat the remaining coconoil in the pan and pour in the tortilla mixture. Cook on a medium to low heat for around 18-20 minutes, until the tortilla appears to be set (you can prise the edge a way slightly with a palette knife to check).
Heat the grill and cook the top of the tortilla until it is golden brown.
To remove the tortilla from the pan, place a plate over the top and flip it over quickly. Cut into wedges and serve with a crisp green salad, or pack up to take on a picnic!