Ingredients (Makes 4–5 small pancakes):

• 120g plain flour
• 250ml milk
• 1 egg
• 1-2 tsp honey (for natural sweetness)

Method:

1. Add all ingredients to your blender cup.
2. Blend until smooth.
3. Pour small amounts of batter into a hot, lightly greased pan.
4. Cook for 1-2 minutes per side until golden.
5. Serve warm with extra honey, fruit, or your favourite toppings.

Base Ingredients:

• 1 frozen banana (sliced before freezing)
• 50g frozen mixed berries
• 80ml cold almond milk (or any milk of choice)
• 2 tbsp acai powder
• 1 tbsp nut butter (almond, peanut, or cashew)

Topping Ideas:

• Granola clusters
• Fresh banana slices
• Fresh berries
• Chia or hemp seeds
• Coconut flakes
• Drizzle of nut butter or honey

Method:

1. Add the base ingredients to your blender.
2. Select the Smoothie setting and blend until thick and creamy.
3. Pour into a bowl and decorate with your favourite toppings.

Ingredients (Makes 6–8 small muffins):

• 90g rolled oats
• 2 ripe bananas
• 1 egg
• 60ml milk
• 60g raisins
• ½ tsp baking powder

Method:

1. Add oats, bananas, egg, milk, baking powder, and cinnamon to your blender.
2. Blend until smooth and lump-free
3. Spoon the batter into a greased or lined muffin tin, and add the raisins into each muffin.
4. Bake at 180°C for 15–20 minutes, or until a toothpick comes out clean.
5. Let cool slightly and enjoy. Store leftovers in the fridge for 2–3 days or freeze for later.

Ingredients (Makes 1–2 servings):

• 50g flat-leaf parsley (leaves only)
• ¼ small cucumber, peeled and chopped
• 1 small garlic clove
• ¼ avocado
• 1 tsp red wine vinegar
• 1 tsp chilli flakes
• 100ml cold vegetable stock or water
• 75ml olive oil
• Salt & pepper to taste
• Extra cucumber and parsley for garnish

Method:

1. Add parsley, cucumber, garlic, avocado, vinegar, chilli flakes, stock, and olive oil to your blender.
2. Blend until smooth and creamy
3. Season with salt and pepper to taste.
4. Chill for 30-60 minutes.
5. Serve in a bowl or cup, garnished with extra cucumber and parsley

Ingredients (Makes 6–8 puddings):

• 120g plain flour
• 250ml milk
• 2 eggs
• ¼ tsp salt
• 2–3 tbsp vegetable oil (for the tins)

Method:

1. Add flour, milk, eggs, and salt to your blender cup.
2. Blend until smooth and lump-free.
3. Preheat your oven to 220°C. Add a little oil to each cup of a muffin or Yorkshire pudding tin and heat for 5 minutes.
4. Carefully pour the batter into the hot tins, filling each about halfway.
5. Bake for 20 - 25 minutes until puffed and golden. Do not open the oven while baking.
6. Serve immediately with your roast and gravy.