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1. Wash the Sweet Potatoes, slice the ends off then place in a saucepan of boiling water for 20 minutes.
2. Then carefully remove the Sweet Potatoes and leave until they’re cool enough to touch.
3. Meanwhile, chop the Bacon into chunks and mix with the grated Cheddar Cheese in a bowl.
4. Once cooled, slice the Sweet Potatoes in half, lengthways. Then cut out the centre of each half of Sweet Potato.
5. Stuff each hollowed-out Sweet Potato with the Cheese and Bacon mixture until full.
6. Place on an oven tray and bake in an oven preheated to 180c/350f for 30 minutes, or until golden on top.
7. Remove from the oven then top each potato skin with a dollop of Sour Cream and and chopped Spring Onion. Serve and enjoy.

Try my regular stuffed potato skins recipe which uses white potatoes.

1. Peel the Onions and slice into half moons. Then peel and finely chop the Garlic Cloves.
2. Heat the Oil in a large casserole over a high heat on the stove. Then fry the Onion, Garlic and Stewing Beef until the Beef is browned.
3. Mix in the Flour then add in the Chopped Tomatoes, ground Coriander, Turmeric, Ginger, Chili Powder and Cumin. Crumble in the Stock Cube then mix together.
4. When combined, pour boiling water into the pan until the ingredients are just covered.
5. Leave to simmer over a low heat for 1 hour 30 minutes with the lid on, stirring regularly.
6. When cooked and the sauce is thick enough, stir in the fresh chopped Coriander and serve immediately with Rice.

Try my Chicken Balti Recipe for a low fat curry alternative.

1. Finely chop the Garlic Cloves and place into a roasting dish.
2. Then add the Cherry Tomatoes, Mixed Italian Herbs, Rosemary and Meatballs.
3. Drizzle over some Olive Oil and a good splash of Balsamic Vinegar then mix until the Meatballs and Tomatoes are well coated with the Oil and Herbs.
4. Bake in an oven preheated to 180c/350f for 30-40 minutes, being sure to stir half way through cooking.
5. Serve straight away with a fresh green salad.

For more #LazyLunches check out my Mexican Wrap Recipe.

1. Pour the Porridge Oats into a bowl then pour in the Milk.
2. Pour the Cherry Yogurt over the Oats then Sprinkle in the Ground almonds.
3. Thoroughly mix the ingredients together.
4. Take a jar and halve all the Cherries, then place a third of them at the bottom of the jar. Then layer on top half the Oat mixture.
5. Place in another third of the Cherries, the remaining Oat mixture then the remaining Cherries.
6. Cover the Overnight Oats and place in the fridge to chill overnight.
7. Come back in the morning and enjoy as part of a healthy breakfast.

For another variation, try my Summer Fruits and Pineapple Overnight Oats Recipe.

1. Sieve the Flour into a mixing bowl then pour in the Milk and break in the Egg.
2. Mix the ingredients together using a whisk until you’re left with a smooth batter. Then pour into a jug.
3. Place a good quality non-stick pan over a medium heat on the stove. Heat some Oil in the pan.
4. When hot, make each pancake separately by covering the surface of the pan with a thin layer of batter. Flip to cook evenly on both sides.
5. Heat the Summer Fruits in the microwave then pour into the middle of each pancake.
6. Roll the pancake up, drizzle over Strawberry Sauce and sprinkle with Icing Sugar. Enjoy!

For an alternative pancake recipe, try my American Pancakes.

1. Pour the Brandy and Espresso into a shallow bowl.
2. Soak the Sponge Fingers in the Espresso and Brandy until they’re all soaked on both sides, then set aside. Don’t soak for too long or they’ll become too soft and soggy.
3. Take a large mixing bowl and pour in the Caster Sugar, Mascarpone Cheese and Double Cream. Whisk until you’re left with a thick, whipped cream consistency.
4. Take a dish to serve the tiramisu in and layer with half the Sponge Fingers, half the Cream mixture, the reamaining Sponge Fingers then the remaining Cream mixture.
5. Smooth off the top and leave to chill in the fridge for a few hours.
6. Generously sprinkle Cocoa Powder and grated Dark Chocolate over the top then serve straight away.

For an easy Italian main course, try my traditional carbonara recipe.

1. Pre-heat the oven to 180c/350f.
2. Sieve the Self Raising Flour and Bicarbonate of Soda into a mixing bowl.
3. Then add the Dark Brown Sugar, Cinnamon, Nutmeg, Ground Almonds, Sunflower Oil and Vanilla Extract into the bowl.
4. Break in the Eggs and grate in the peeled Carrots and the zest from the Orange.
5. Thoroughly mix everything together until combined and nice and smooth.
6. Pour the Carrot Cake mixture into a baking tin that is lined with greaseproof or parchment paper.
7. Place into the oven and bake for 35-45 minutes.
8. In the meantime, make the topping by pouring the Icing Sugar and Cream Cheese into a mixing bowl.
9. Little by little, mix in some of the juice squeezed from the orange. For a thick topping use less juice, for a drizzle use more juice. Leave to set in the fridge whilst the Carrot Cake is baking.
10. Once the cake is golden on top and a knife comes out clean, remove from the oven and leave to cool thoroughly on a wire rack.
11. Spread the topping over the Carrot Cake and then it’s ready to serve.

In the mood for baking? Try my microwave chocolate cake recipe – whipped up in 10 minutes.

1. Slice the the Chicken Breasts into strips and place in a bowl.
2. Sprinkle the Cumin, Asafetida, Salt, Oregano and Sugar over the Chicken. Then squeeze the juice from the half Lime into the bowl.
3. Mix the ingredients together until the Chicken is coated in all the spices and juice.
4. Cover and leave to chill in the fridge for a few hours, or overnight.
5. When you’re ready to cook, heat the Oil in a large non-stick pan over a high heat. Then fry the Chicken until slightly browned and cooked through.
6. Add the Sliced Pepper to the pan and fry for a further 4-5 minutes.
7. Meanwhile, heat the Gluten Free Wraps and when everything is cooked, serve the fajitas in wraps and enjoy.

Want to know more about what low FODMAP actually is? Read my guide with quick video.

1. In a large mixing bowl, cream the Butter and Caster Sugar together for 2-3 minutes.
2. Add in the Self Raising Flour and Eggs then mix all the ingredients together until smooth.
3. Drizzle the Golden Syrup on the base of a round cake tin that’s greased or lined with greaseproof or parchment paper.
4. Drizzle 3-4 tbsp of the syrup from the tin of Pineapples on the base of the cake tin.
5. Lay the Pineapple Rings on the base of the tin then place the Cherry halves in the middle of each Pineapple Ring.
6. Ensure the syrup is evenly spread around the Pineapple then add in the sponge mixture. Use a spatula to spread it all the way to the edges.
7. Bake in a preheated oven on 180c/350f for 30-35 minutes.
8. When golden on top and cooked through, place on a heatproof surface and allow to cool for at least 30 minutes.
9. Release the cake from the tin and carefully flip over the cake, then it’s ready to enjoy.

For another sweet dessert, try my Chocolate Cake Recipe that’s made entirely in the microwave.

1. Make the lemon curd filling by grating the zest of two Lemons into a saucepan. Then pour in the Corn Flour.
2. Then Squeeze the juice from all the Lemons into the saucepan.
3. Place over a low heat on the stove and mix until smooth. Then pour in 300ml of cold Water.
4. Meanwhile, take the Eggs and separate the Yolks from the Whites (saving the Whites for later). Place the Yolks in a mixing bowl.
5. Add 70g of Caster Sugar then thoroughly mix the ingredients until light. Then add to the saucepan of Lemon juice and Corn Flour.
6. Add the Butter and continue stirring the mixture over a low heat until nice and thick (like a Lemon Curd). Then set aside.
7. Line an ovenproof dish with Shortcrust Pastry and blind bake for 15 minutes on 170c.
8. Meanwhile, prepare the Meringue until stiff peaks are formed. Whisk the 4 Egg Whites whilst gradually mixing in 200g of Caster Sugar. Add 2 tsp of Corn Flour half way through.
9. When the Pastry has finished blind baking, remove from the oven, stir the Lemon Curd and pour into the Pastry Case.
10. Cover the Lemon Curd with the Meringue, using a spatula or piping bag.
11. Bake on 170c for 20 minutes. When the Meringue peaks have started to brown, remove from the oven and leave to chill and set. Then it’s ready to serve.

For another zingy lemon flavoured dessert, try my Lemon Cupcakes recipe that ooze with lemon curd.