Healthy Recipes

Fennel & Cheddar Scones 

Makes 8 scones 

Fennel is in season at the moment and several bulbs arrived in my veggie box last week so I added them to some cheese scones (always fun to pack veggie into as much as possible!). Fennel is packed with fibre, powerful phytochemicals and antioxidants. These scones are a bit of a labour of love but they are really fun to make and absolutely delicious with some soup, cheese and chutney to enjoy for lunch. You can swap the fennel for leeks instead.  

1 bulb fennel, trimmed and chopped into cubes  
1 tbsp olive oil  
1 tsp fennel seeds  
Salt & pepper 
190g SR plain or wholemeal flour  
1/2 tsp baking powder  
25g cold butter 
25g philadelphia cheese 
80g strong cheddar,  grated 
3 spring onions, chopped  
75ml whole milk  
1 egg (save a little for the egg wash)  


Preheat the oven to 190C. 

Fry the fennel cubes in the olive oil on a low heat for about 10 minutes until soft and browned. Add the fennel seeds and seasoning and cook for a further 2 minutes. Leave aside to cool. 

In a large mixing bowl, place the flour and baking powder and add the butter and Philadelphia. Rub together with your fingertips until the mixture resembles breadcrumbs. 

Then add the springs onions and grated cheese, mix to combine. Make a well in the centre and add the egg, milk and cooked fennel.  Mix with your hands to form a dough.

Place on a floured surface and press into a round, about 1 inch thick. Cut out circles with a pastry cutter and place on a lined baking sheet. Brush the tops with egg, sprinkle over some grated cheddar and top with a few fennel seeds. 

Bake for about 20 minutes until golden brown. 


Submitted by Caroline Haigh of Everday Healthy. For more information on Everyday Healthy Click HERE


Six Senses, Thailand, Flu Fighter

750ml (3 cups) water 
100g ginger root,peeled
70g turmeric root, scrubbed well
4g (about 1 inch/2.5cm piece of bark) cinnamon
1tsp black peppercorn, whole
 1/8 tsp cayenne
45ml (3 Tbsp) raw honey
15-30ml (1-2 Tbsp) fresh lemon juice, or to taste


1. Combine all ingredients in a blender and process.

2. Transfer to a sealed container and refrigerate overnight, or minimum six hours.

3. Strain and taste. Add lemon juice.

4. Serve chilled, as a 2 oz / 60 ml pour (a shot glass).



Nutty Breakfast Granola from Everyday Healthy

A high-protein, low-granola that is packed with nutrients. Served with some Greek yoghurt and mixed berries this nutty granola will offer slow releasing energy throughout the morning and stave off sugar cravings until lunchtime. The addition of egg whites produces delicious crunchy granola clusters as well as increases the protein content. 


250g jumbo whole rolled oats
2 tbsp coconut oil, melted
1-2 tbsp maple syrup, to taste
50-100g mixed seeds (sunflower, pumpkin, sesame)
100-140g mixed nuts (flaked almonds, pecans, walnuts, pistachios)
1 tsp ground cinnamon
2 eggs whites
To serve: dried dates, apricots, cranberries 

Preheat the oven to 170C. 

Pour the melted coconut oil onto a large baking tray. Add the maple syrup and stir in the oats, cinnamon and mixed seeds and give everything a stir.  

Whisk the eggs whites in a separate bowl until stiff peaks are formed. Stir this through the oats until combined. Place in the oven for about 15 minutes. Give everything a stir and then add the nuts. Place back in the oven for a further 15 minutes until the nuts are browned and the granola is crispy. 

Remove from the oven and add any additional dried fruit or flavourings of your choice.  This will keep in a jar or tupperware for 3-4 weeks (if it lasts that long!)


Submitted by Caroline Haigh of Everday Healthy. For more information on Everyday Healthy Click HERE