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1. Finely chop the Onion and fry in a pan with some Oil for 5 minutes.
2. Add in the Fish Pie Mix and fry for a further 5 minutes.
3. Using an oven dish that can be filled half way with the mixture from the pan, add the fried Onion and Fish to the oven dish.
4. Then add the pre-cooked Prawns, Peas and a White Sauce that has been made up from 300ml of milk. Thoroughly combine the ingredients together.
5. Hard-boil the Eggs, cut into slices and place over the top of the fish mixture. Then sprinkle over some fresh Parsley.
6. Spread Mashed Potato that has been made from 2 medium-sized potatoes over the top, then rough up with a folk.
7. Cook in an oven pre-heated to 180c for approx 30 minutes. When golden on top and bubbling from the edges, serve and enjoy.

​Love pie? Check out my other pie recipes for more inspiration.

1. Whisk the Egg Whites in a mixing bowl until light and fluffy. Then gradually pour in the Caster Sugar whilst whisking.
2. Continue whisking until the meringue mixture is thick and glossy, and until you can make stiff peaks.
3. Separate the mixture into 6 and place on a baking tray that’s lined with some greaseproof paper.
4. Bake in an oven preheated to 130c for 50 minutes.
5. Meanwhile, prepare the Strawberries by cutting off the green and mashing half of them in a bowl with a folk.
6. Whisk the Cream until thick then add the mashed and whole Strawberries. Briefly mix together.
7. When the meringues are baked, leave to cool thoroughly then crumble into the Cream and Strawberry mixture. Briefly combine.
8. Serve in bowls garnished with some fresh Strawberries, Mint and a drizzle of Strawberry Sauce.

Check out my Red Currant and Brandy Cream Meringues Recipe – perfect for Christmas.

1. Separate the yolks from the whites of the two eggs and pour the egg whites into a mixing bowl.
2. Begin whisking the whites really quickly using either a food mixer or electric hand whisk until they become nice and fluffy.
3. Begin slowly adding the Caster Sugar whilst continuing to whisk.
4. Keep whisking until the Egg and Sugar mixture becomes thick and shiny and can form still peaks.
5. When you have a glossy meringue mixture, spoon out 6 meringue nests onto a baking tray lined with greaseproof or parchment paper.
6. Place in an oven preheated to 130c for approx. 50 minutes. After the cooking time and once they begin to turn golden, remove from the oven, leave to cool and serve as part of your dessert.

Check out all my meringue-based desserts where you can use this method.

1. Preheat the oven to 180c. Then pour the Butter and Caster Sugar into a mixing bowl – cream together.
2. Sieve the Self Raising Flour and Cocoa Powder into the bowl then crack in the Eggs. Thoroughly combine the ingredients together.
3. Place 10 cupcake cases into a cake tin and evenly distribute the cake mixture among them.
4. Place into the oven for 15-20 minutes until the cakes have just started to brown on top.
5. Leave to cool thoroughly, then using an apple corer, remove the centre of each bun – being sure not to go all the way to the bottom.
6. For each cupcake, place Nutella into the centre of each bun then place the top of the core you removed earlier back on top of the cupcake.
7. Finally, ice the buns using 1 part Icing Sugar to 1 part Nutella (with a dash of water) to make the icing.
8. Spread over the top of each cupcake then leave to set in the fridge, and enjoy.

Check out my lemon curd filled cupcakes for another great recipe.

1. In a large mixing bowl, pour in the Porridge Oats, Crushed Nuts, Caster Sugar, Blueberries and crack in the Egg.
2. Weigh out 50g of Protein Dynamix unflavoured whey protein concentrate and add into the bowl.
3. Melt the Peanut Butter and Golden Syrup together in a saucepan or in the microwave then add to the mixing bowl.
4. Thoroughly combine all the ingredients together until a ball forms. Roll out 6 balls from this and place on a baking tray that’s lined with greaseproof paper.
5. Place in a preheated oven at 170c for 15-20 minutes or until the oatcakes turn golden.
6. Then remove from the oven, leave to cool thoroughly and enjoy as a post workout snack.

On a health kick? Try my spaghetti meatballs recipe made with lean venison meatballs.

1. Take a powerful blender that is capable of blending ice and chuck in the lemons that have been peeled, deseeded and halved.
2. Add the Caster Sugar and Lemon Zest that was taken from the peel.
3. Finally, place in 520g worth of Ice Cubes
4. Whizz the ingredients on full speed for 1-2 minutes – using a paddle to stir ingredients whilst blending.
5. When the mixture is smooth and thoroughly combined, place into a freezer proof container and leave in the freezer for a short while to firm up.
6. Then serve, garnished with some more Lemon Zest.

Watch my review of The Boss Super Blender by Sage, as featured in this video.

1. Place a saucepan over a medium heat on the hob then pour in the Milk and Cream. Bring up to simmering point whilst stirring occasionally.
2. Meanwhile, whisk together 75g Caster Sugar with the 4 Egg Yolks until thick and pale.
3. When the Milk and Cream are simmering, remove from the hob and slowly add to the Egg Yolk and Sugar whilst slowly whisking.
4. Pour the mixture into a clean saucepan over a low heat on the hob. Continuously stir for 10-15 minutes until the sauce has thickened up and sticks to the back of a wooden spoon. Do not heat too quickly otherwise the egg will scramble!
5. When thickened, transfer into a heatproof bowl and leave in the fridge to cool thoroughly.
6. Meanwhile, prepare the brown bread flavouring by tearing up the Brown Bread (with crusts) and place in a blender to make fine breadcrumbs.
7. Mix the Breadcrumbs and Demerara Sugar together in a bowl then thinly spread on a baking tray lined with greaseproof paper.
8. Place under a preheated grill for 5-6 minutes until it has just started to caramelise. Then remove and leave to cool. Then crumble the mixture into fine pieces.
9. Once everything is cool, pour the custard mixture and brown bread mixture into the bowl of an ice cream maker. Choose the desired hardness setting for your ice cream then start the machine.
10. Once the machine has finished, scrape the ice cream from the bowl and paddle into a freezer proof container. Leave to set further in the freezer if required, then enjoy.

For more ice cream recipes, check out my homemade Strawberry Ice Cream recipe.

1. Throw all of the ingredients into a blender.
2. Blend for 1 minute, or until all the ingredients are nice and smooth.
3. Add more coconut water or water from the tap to change the consistency.
4. Serve immediately whilst it’s still cool and enjoy.

For more smoothie recipes, check our my Summer Fruits Smoothie.

1. Place a saucepan over a medium heat on the hob then pour in the Milk and Cream. Bring up to simmering point whilst stirring occasionally.
2. Meanwhile, whisk together 75g Caster Sugar with the 4 Egg Yolks until thick and pale.
3. When the Milk and Cream are simmering, remove from the hob and slowly add to the Egg Yolk and Sugar whilst slowly whisking.
4. Pour the mixture into a clean saucepan over a low heat on the hob. Continuously stir for 10-15 minutes until the sauce has thickened up and sticks to the back of a wooden spoon. Do not heat too quickly otherwise the egg will scramble!
5. When thickened, transfer into a heatproof bowl and leave in the fridge to cool thoroughly.
6. Meanwhile, prepare the strawberry flavouring by blending the Strawberries until smooth. Then stir through a sieve into a saucepan in order to remove the pips.
7. Pour 50g Caster Sugar in with the strawberry puree then stir over over a medium heat until reduced down a little and it’s thick and syrupy. Then transfer to a heatproof bowl and leave to cool thoroughly in the fridge.
8. Once everything is cool, pour the custard mixture and strawberry mixture into the bowl of an ice cream maker. Choose the desired hardness setting for your ice cream then start the machine.
9. Once the machine has finished, scrape the ice cream from the bowl and paddle into a freezer proof container. Leave to set further in the freezer if required, then enjoy.

For more ice cream recipes, check out my Brown Bread Ice Cream Recipe.

1. Firstly, preheat the oven to 180c then place the Venison Meatballs in for 15-20 minutes in an oven dish.
2. Meanwhile, finely chop the Onion and Garlic and fry in a saucepan with a little Oil for 5 minutes.
3. Then add to the saucepan the Chopped Tomatoes and Oregano. Stir the contents of the pan and leave to simmer for 10 minutes or until the sauce has thickened.
4. 10 minutes before the Meatballs and Sauce are ready, prepare the Spaghetti by cooking in boiling water on the hob.
5. When everything is ready, drain the pasta and serve onto plates. Pour over the Tomato Sauce and serve the Venison Meatballs on top.
6. Garnish with fresh Basil and enjoy.

Love tomatoes? Try my homemade Salsa Recipe which is great for dipping.