E-Bikes on the increase

Cycling has seen a massive surge in popularity since the Team GB made its mark in the velodrome and on the road. But whilst the roads on a sunny Sunday seem to be teeming with lycra-clad cyclists, there are many more of us who get no further than watching it on TV.

Let’s face it, it can be a bit daunting, especially if we haven’t been on a bike since school days. And then, the thought of trying to struggle up those hills is enough to send us heading back to the sofa. We have enough uphill struggles in our day to day life without adding to them in our leisure time!

But things are changing. Electric bike sales have risen from 5% of the UK bike market in 2015 to 12% in 2016. Apparently, Halfords called 2017 the “year of the e-bike” after seeing a 220% increase in sales.

But are e-bikes ‘cheating’?
If you are a seasoned cyclist then using electric power instead of your muscles may seem like a bit of a cop-out. But if you are using an e-bike to do something that you wouldn’t otherwise be able to do, then it’s not cheating at all – it’s a positive step. E-bikes can help get older or less fit people cycling. They can make it possible to commute to work by bike, when previously the distance or the hills would have made it impractical. Apparently, e-bikes have the potential to double cycling commuting distance in the UK.

Plus, if you have disabilities or injuries, an e-bike can make cycling possible.

What’s more, it makes cycling more sociable as it means people of different abilities can cycle together. No more arguing between fit and less fit partners. Grandparents can cycle with children. Friends of all levels of fitness can ride together. E-bikes close the gap.

Are there actually health benefits?
If you want a bike to get fitter there is no reason why you can’t choose an E-bike. In fact, they can be a good choice if you are not yet confident about your fitness levels.

How can using a motor, to reduce the amount of energy you put into your cycling, make you fitter? In fact, a lot of research is showing that electric bikes do improve fitness. They encourage people to jump on the bike more often and may increase the distance they travel when compared to normal bike use. You’ll be more likely to take on challenging rides too because you’ll know help is at hand if you need it.

More frequent and longer journeys make up for the lower energy expended thanks to the motor. A recent study of 20 sedentary people showed that 4 weeks of trialling an e-bike resulted in an average of over 300km and 16 hours of cycling that led to better blood sugar control, improved power and a tendency to fat loss.

With e-bikes being a lot heavier than conventional bikes, the effort required when you are pedalling and the increased difficulty manoeuvring it will ensure you still get a workout. Electric bike users also demonstrate that they can achieve the same increase in heart rate from riding an e-bike as they do from a conventional bike – but they are covering a greater distance.

You can choose to use the pedal assistance more often while you get back in to cycling, and then reduce it as you get fitter!

Finally, without the head-down, maximum effort of pedalling a conventional bike, you can enjoy the scenery and get a mental boost too.

 

What about other benefits?
Saves money
When compared to car commuting, e-bikes are a lot cheaper – costing just 0.4 pence per mile compared to 34 pence per mile of the average car. Of course, they are more pricey than conventional bikes – plus the cost of replacement batteries, servicing and increased tyre wear. However, a recent survey of 2,000 commuters commissioned by Evans Cycles estimated that by switching from car, bus, tube or train to e-bikes, commuters could save almost £8,000 over five years.

Environmentally friendly

OK – not compared to standard bikes, as making and disposing of batteries can be very polluting. Plus, the electricity has to come from somewhere – ideally solar panels or wind turbine but could be a coal plant! However, if an e-bike means you use it for commuting and leave the car at home, then the environment will win. E-bike trials have shown a reduction of 20% of car miles during the study period. The European Cyclists’ Federation found that electric bikes emitted less than 10% of the CO2 that a car produces per passenger, per kilometre, helping to protect the planet. And the air pollution from fumes that is affecting our breathing will be improved too.

Is there a risk to e-bikes?
Any cycling comes with a bit of risk, whether from accidents or breathing polluted air – though studies have shown that the risk is generally outweighed by the health benefits. The risk from e-bikes could potentially be a little higher. Why? People that buy e-bikes tend to be older or perhaps less confident in their abilities. E-bikes go faster, meaning greater potential for injury, but the increased speed may confuse other road users who are expecting a slower approach. E-bikes may be more likely to be used for commuting than leisure, with greater exposure to busy traffic. However, it is possible that some of these risks could be countered by the fact that an e-bike is better able to pull away from traffic where needed. More studies are required but, clearly, attention to safety measures such as helmet use, high visibility, avoiding adverse weather conditions, caution when approaching other road-users and more will keep risk to a minimum.

Feeling interested?
We spoke to Karl Haden, e-bike expert at The Electric Bike Shop, who told us of a few more misconceptions about e-bikes…they’re not as expensive or as heavy as you think, they are low maintenance and can go further than you might imagine. We’ve teamed up with The Electric Bike Shop to offer all Vavista website visitors a huge offer of £100 of equipment with all bike purchases. Check it out here.
So, if you are tempted by cycling but are put-off by poor fitness, long commutes or health issues then why not consider an e-bike? You don’t have to wear lycra, but you can wear a big smile, knowing that you are getting some great health benefits as well as a boost up the hills!

3 Healthy Fish Recipes for Spring

Spring is here, and it’s the perfect time to refresh your diet with light and nutritious meals. At Vavista, we believe that healthy living complements smart choices, whether it’s about your car insurance or your diet. Discover “3 Healthy Fish Recipes for Spring” that are delicious and packed with essential nutrients. Enjoy the best of spring flavors while taking care of your health and well-being.

Fish Pie
Serves 4

Ingredients:

  • 1 large sweet potato, peeled and cubed
  • 400g potatoes, scrubbed and cubed
  • 1 leek, finely sliced
  • 2 rounded tablespoon butter
  • 2 heaped tablespoon flour
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon dried English mustard or 1 teaspoon wholegrain mustard
  • 600 ml semi skimmed milk
  • 1 bay leaf
  • 500g mixed fish fillets (such as salmon, smoked haddock, coley, and pollack)
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 50g grated Cheddar cheese

Recipe:

  1. Firstly, to make the topping, begin by placing the potatoes in a large saucepan and covering them with water. Next, bring the water to a boil and then simmer for about 5-10 minutes until the potatoes are just tender. After that, drain the potatoes and set them aside to cool.
  2. Meanwhile, melt the butter in a large saucepan. Then, stir in the leeks and cook for 2-3 minutes until they start to soften. Following this, sprinkle in the flour, cayenne pepper, nutmeg, and mustard, and cook for an additional 1-2 minutes.
  3. Once done, remove the saucepan from the heat and gradually stir in the milk. Additionally, add the bay leaf. Continue to cook, stirring constantly, over a gentle heat until the sauce has thickened. Afterward, leave the sauce to cool.
  4. In the meantime, skin and pin bone the fish fillets and slice them into chunks.
  5. Subsequently, remove the bay leaf and stir the prepared fish, dill, and parsley into the cooled sauce. Then, season with salt and pepper and spoon the mixture into a large shallow oven-proof dish.
  6. Next, cover the fish mixture with the cooked potatoes and sprinkle over the cheese.
  7. Finally, place the dish on a baking sheet in a preheated oven at 200°C/Gas Mark 6 and cook for 30 minutes, until the topping is golden brown and the center of the dish is piping hot.

For variation, try this recipe with a mixture of fish and shellfish, or add chopped hard-boiled eggs. Alternatively, for the topping, consider using a mixture of mashed root vegetables such as potatoes, parsnip, and carrot.

Kedgeree

Serves 6

Ingredients:

  • 350g basmati rice
  • ½ teaspoon turmeric
  • 350g smoked fish, such pollack or haddock, skinned
  • 300ml milk
  • 75g butter
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground ginger or 2 teaspoons grated fresh root ginger
  • 1-2 red chillies (depending on taste), seeded and chopped
  • 2 bunches of spring onions, finely sliced
  • Salt and freshly ground black pepper

Recipe:

  1. Firstly, cook the basmati rice in boiling salted water with the turmeric for 10-12 minutes or until tender. Next, drain the rice and leave it in a colander for a few minutes.
  2. Meanwhile, cut the fish into 4cm pieces and place them in a large saucepan. Then, pour over the milk and add enough cold water to cover the fish. Slowly bring the mixture to a boil, then reduce the heat and poach for 3-4 minutes or until the fish is cooked and opaque. Afterward, drain away the liquid and set the fish aside.
  3. In the meantime, melt the butter in a large saucepan or casserole. Next, add the curry powder, ginger, chillies, and spring onion. Stir over a medium heat for 3-4 minutes or until the onions are quite soft.
  4. Once done, add the drained cooked rice and stir together until everything is well mixed. Gently, fork in the cooked fish, taking care not to break it up too much.
  5. Finally, adjust the seasoning to taste and serve immediately.
Roast salmon fillet with ginger and chilli dressing
Serves 4

Ingredients:

  • 750g/1½lb salmon fillet – unskinned and pin-boned
  • salt and freshly ground black pepper

For the dressing

  • 2 tablespoons rice wine vinegar
  • grated zest and juice of 2 limes
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons root ginger – grated
  • 1 teaspoon honey
  • 2 red chillies – seeded and finely chopped
  • a handful of coriander – chopped
  • salt and freshly ground black pepper

Recipe:

  1. Firstly, heat the oven to 200ºC/400ºF/gas mark 6.
  2. Next, put the salmon onto a large oiled baking sheet, skin side down.
  3. Then, bake for 15-18 minutes or until the fish is opaque and will flake if gently pressed.
  4. Meanwhile, mix together the dressing ingredients and season to taste.
To serve: remove the fish from the oven, lift onto a serving dish and spoon over the dressing.  Serve with rice or noodles.

3 Healthy Fish Recipes For Spring - Salmon cooking in a pan

Loving these 3 Healthy Fish Recipes for Spring? Then check out some free ingredients you can find right on your doorstep in the UK with our guide to foraging!

Check out some of our other recipes here.

Get a car insurance quote from Vavista today!

Healthy Sight, Healthy Licence

Don’t lose your licence because of poor sight

It’s great to hear today that police forces are starting to check the eyesight of all drivers they stop and have powers to revoke their licence immediately if they can’t read a number plate at the requisite 20m (that’s about 5 car lengths if you’re as bad as me at estimating distance!).
Not before time – the Association of Optometrists called last year for compulsory eye tests every 10 years. And a recent DVLA survey found that half of us aren’t really aware of the minimum eyesight requirements for driving and certainly don’t regularly check that we meet it. I know I haven’t had an eye test for years …until last week.
But with an increasingly ageing population and conditions like type 2 diabetes on the rise which can impair eyesight, it’s something we need to be aware of. Very conservative estimates suggest that between 2 and 3% of us don’t meet the minimum vision standards for driving and that over 5,000 people had their licenses revoked in 2011 as a result.

Poor vision increases accidents

There are few studies categorically proving that poor vision increases accidents as it is rarely checked at the scene. But it’s just common sense.
The problem is, that eyesight is only assessed at the initial driving test…and there are no formal ongoing checks over the many decades of driving that follow. And yet, night-time vision is worse as we get older, our response time in reaction to glare gets slower and all sorts of other eye conditions can creep up causing a deterioration in eyesight. If it’s a sudden change, we may notice it…gradual changes are less easy to detect.
A 20m number plate reading check is all well and good but doesn’t test for night-time glare issues, reduced field of vision or other eye problems…so our advice would be a 2 yearly formal eye check as a minimum. Not only could it reduce your risk of accidents but you may benefit from fewer headaches, less fatigue and much more too.
At  Vavista Insurance, we are keen to keep our customers as healthy and as safe on the roads as possible. So, you may want to check out your eyesight for a quick and easy health win.

Slow Cooker Mixed Bean Chilli

Ingredients

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 150ml/5fl oz hot vegetable stock (made with 1 stock cube)
  • 2 x 400g/14oz cans chopped tomatoes
  • 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained
  • 1 tsp dried oregano
  • sea salt and freshly ground black pepper

Method

  1. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently.
  2. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute.
  3. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot.
Recipe courtesy of BBC

What are the benefits of yoga?

Yoga may not be the first thing many of us think of when we want to improve our health, weight or wellbeing. It has a reputation for being alternative or too gentle to have any significant impact.
But think again. More and more science is showing that it can offer many benefits. So, what are the benefits of Yoga?

Improves your core strength

Yoga is famous for strengthening your core muscles. This supports the bones and ligaments of your spine and improves posture. Yoga can be a valuable tool in helping lower back pain. Of course, if you have back pain, make sure your yoga teacher is aware, so you don’t do anymore damage. A qualified teacher can tailor your yoga regime to suit you.

what are the benefits of yoga? - woman rolling out a yoga mat, with bare feet and leggings on.

Helps with depression

Mindfulness is a word you may have heard a lot lately. Yoga is a great way to practice mindfulness. This is because you need to concentrate on getting your body in the correct position and you can’t think of much else. Studies have shown yoga to be beneficial in managing depressive symptoms.

Leads to better breathing

A large component of yoga is a focus on good breathing techniques. Breathing exercises in yoga help improve the strength and flexibility of the chest muscles. They also improve the alignment of the ribs and spine. It can also help improve symptoms in patients with mild to moderate asthma, along with improving the functioning of their lungs. [1]

Is good for your heart health

If you have a heart condition, yoga can help to deal with stress and in turn, your condition. The breathing exercises bring more oxygen into the body and reduce blood pressure. A study named ‘a review of yoga and cardiovascular disease’ states yoga may help lower heart disease risk as much as brisk walking. [2]

Can stabilise cortisol

Cortisol is a hormone related with chronic stress. Too much puts you at risk of developing diabetes and adds to the risk of heart disease. Several studies have shown that yoga can reduce stress levels, and with it the cortisol.

Why choose yoga over more vigorous exercise?

You may think that the more high intensity exercise you do, the better, when it comes to getting fit. But actually, there is a lot of evidence to suggest that a mix of exercise is best. Resistance and strength exercises like yoga, help preserve muscle and flexibility.
 
So, whether you are starting out or hitting the gym for an hour a day, it’s worth giving yoga a try after all.

Check out this link for a list of yoga lessons you can do from the safety of your own home!

If you would like to read more about wellbeing, then try our blog on dealing with stress.

  1. Does Yoga Improve Breathing? An In-Depth Breakdown (Must Read) (yogaveler.com)
  2. Yoga and how it can benefit you – BHF

Ken Hom’s Braised Spicy Aubergines

Ingredients

Garnish

  • 2 tbsp green spring onion tops, chopped

Method

  1. Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
  2. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Then add the rest of the ingredients. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
  3. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.
Recipe courtesy of Lee Kum Kee 

Egg-cellent Recipes!

Eggs Florentine Pizza

Shock, horror – a pizza on a healthy eating website…surely not?  Pizzas are actually a well-balanced meal: the base provides starchy carbohydrates for energy. the tomato sauce counts towards your 5-a-day and the mozzarella is a low-fat source of calcium and protein.  The test really is having the willpower to just stick to half a pizza!  Make a green side salad to fill up your plate so that you don’t go reaching for more.

Serves 2

Ingredients

1 thin pizza base (shop bought or homemade)

4 tbsp passata

6 large basil leaves, chopped

1 tsp dried or fresh oregano

60g buffalo mozzarella, sliced thinly

175g fresh spinach, washed

8-10 cherry tomatoes, halved

4 medium eggs

Method:

Preheat the oven to 200⁰C. Place your pizza base onto grease-proof paper ready to be prepped.  Make your tomato sauce: Mix together passata, basil, oregano and 1 tsp good quality extra virgin olive oil. Spread your mixture evenly over the pizza base.  Place the mozzarella onto the pizza in an even layer followed by the cherry tomatoes.  Next wilt your spinach on the hob in 1 cm simmering water, covered with a lid. Alternatively place in a microwaveable bowl covered with pierced cling film and pop in the microwave for 2 minutes on full-heat.  Layer your cooked, drained spinach over the pizza. Bake the pizza for 10 minutes.  Finally, take the pizza out of the oven, make 4 wells in the spinach with the back of a spoon and crack the eggs in.  Pop back into the oven and leave for another 6-8 minutes until the egg whites are just set.  Serve with a leafy green side salad.  Be creative with your veggie toppings – try adding mushrooms, sweetcorn or roasted red peppers.

Devilled eggs

Looking for a themed snack? Take everyone back with this retro, high protein and tasty addition to the table.

Ingredients

12 large eggs, hard-boiled

6 tsp Dijon mustard

6 tsp lemon juice

3 tbsp fresh chives, finely chopped

Method

Shell the hard boiled eggs.  Cut each egg in half, length-ways.  Carefully scoop the egg-yolk out of the egg and place in a bowl.  Mix chives, mustard and lemon juice thoroughly into the egg yolk.  Carefully spoon the yolk-mixture back into the egg-whites  Place egg halves yolk-up onto a plate, cover and store in the fridge until ready to be eaten.  Cumin, paprika and olive oil mixed with the yolks  also makes a great filling.

3 delicious Indian recipes, that are guilt-free (and gluten-free!)

Did you know Coeliac Disease affects 1 in 100 people in the UK?

Here at Vavista HQ, we’re big fans of new ways to enjoy food in a healthy and nutritious way. So when we saw these delicious recipes from author, journalist and blogger Mira Manek, we couldn’t resist sharing them with you!

Her recipes promote health and wellbeing, with a kick of spice. And they’re all guilt-free and gluten-free too – so coeliac or not, everyone can tuck in!

Cauliflower Rice with Coconut and Cumin

I am constantly on the lookout for new and exciting ways to reinvent and interpret classic dishes but with my own healthy and Indian touch. This dish is exactly that, taking a classic favourite, being rice and substituting it for the paleo diet inspired method of using shredded cauliflower to make the rice. Cauliflower is a great alternative to rice as it still retains a similar taste and texture without the carbs. It’s the fragrant and nourishing blend of herbs and spices coupled with the coconut flakes that gives this dish a  traditional Indian touch.

Ingredients:

– 1 cauliflower, shredded / very finely chopped
– 1 tablespoon coconut oil
– 1 teaspoon cumin seeds
– 1 tablespoon ginger, garlic, chilli paste or just freshly chopped ginger
– 10 curry leaves
– ½ teaspoon turmeric
– ½ teaspoon coriander powder, optional
– ½ teaspoon cumin powder, optional
– 2-3 tablespoons coconut flakes
– handful coriander

Recipe:

Start by finely grating the cauliflower with a chees grater or by using a food processor if you have one until it looks like rice. This is your gluten-free rice!

Place the oil and cumin seeds in a pan on low heat and wait until the cumin is brown. Now add the ginger, garlic and chilli paste, or alternatively grate some fresh ginger. You can always forgo the garlic and chilli – if you prefer things less spicy. Now add the curry leaves and then the chopped cauliflower. Stir for a minute before adding the turmeric, coriander and cumin powders as well as the coconut flakes. Pop in the coriander leaves, mix thoroughly for another minute and serve with a sprinkle of coconut flakes.

Indian Salad

Ingredients:

For the salad:
– 120g kale
– 220g cabbage
– 100g dates, chopped
– 30 pistachios, chopped
– 10 large strawberries, sliced lengthways

Coriander and Cashew Dressing:
– 30g coriander
– 80g cashews
– Juice of ½ lime
– 80g natural yoghurt
– ½ teaspoon Himalayan salt
– ¼ teaspoon cumin powder
– 50ml coconut water
– 3 tablespoons oil (rice bran oil or other)
– ½ green chilli (optional)

Sweet Potato Topping:
– 1 teaspoon rapeseed oil
– 1 teaspoon cumin seeds
– 1 tablespoon white/ black sesame seeds
– 100g grated sweet potato
– ¼ teaspoon salt
– 2 tablespoons coconut flakes

Recipe: 

Chop the kale and cabbage very finely. Place in a large mixing bowl. Blend together all the ingredients for the dressing in a high speed blender and leave to one side. Add the chopped pistachios, dates and strawberries to the salad and stir in the dressing. To make the sweet potato topping, heat the rapeseed oil and cumin seeds on low heat. Once the cumin seeds are brown, add the sesame seeds and then quickly add the grated sweet potato. Stir for a few minutes and add coconut flakes and salt while stirring. Place the sweet potato on the salad and serve.

Spiced grilled vegetables with tahini yoghurt

A rich, zesty and flavourful sauce can entirely transform vegetables and this sauce has done exactly that, but instead of using oil and cream, I’ve created a tahini and yoghurt base. This is the ultimate vegetarian barbeque dish, light yet hearty and with a touch of Indian flavour. The tandoori paste added to the sauce is an authentic and aromatic blend of spices, tamarind, ginger and garlic, what really gives this dish its fullness of flavour. You can use Tandoori Paste or Tandoori Spice Marinade from the Patak’s brand of sauces. This dish can be served as an entree, either in small dishes or on skewers, or as a main, possibly with a helping of brown rice.

This is the ultimate vegetarian barbeque dish with a deliciously rich and hearty sauce, adding an lightly spiced Indian flavour to the vegetables and tofu. This can be served as an entree on skewers, or as a main dish, possibly with a helping of brown rice.

Ingredients:

Serves 2-4

Vegetables:
– ½ broccoli
– 1 pack medium to firm tofu (349g pack)
– 1 small pack sugar snaps and baby corn (200g)
– ½ red / yellow bell pepper

For the sauce:
– 5 tablespoons yoghurt
– 2 tablespoons tahini
– 1½ teaspoons tandoori sauce
– ½ teaspoon turmeric
– ¼ teaspoon cumin powder
– juice of ½ lime
– ¼ teaspoon salt

For garnishing:
– ½ teaspoon cumin seeds
– 1 teaspoon white and/ or black sesame seeds

Recipe:

Mix together all the ingredients for the sauce. Cut the tofu into large cube or rectangular pieces and leave to dry on a few kitchen towels for 10 minutes or longer. Now chop the vegetables into small pieces.

Heat the tofu on a pan on low heat, so that it becomes more firm and doesn’t break when mixing. Add a little sauce onto each of the pieces and turn so the tofu is grilled on both sides. While the tofu is cooking, add the vegetables into the sauce and mix together thoroughly. There should be enough sauce to cover all the vegetables and if it seems a little dry, then just add a little more yoghurt and tahini.

Taste the sauce and add a little more tandoori sauce if required. Once the tofu is a little cooked (10-15 minutes), add the pieces into the bowl of vegetables and mix gently. Be careful not to break the tofu pieces.

Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes and turn the vegetables a few times. In a small pan, lightly toast the cumin and sesame seeds for five minutes and add as a garnishing on the vegetables and tofu before you serve.

For more recipes and information on Mira visit https://miramanek.com/  – https://www.instagram.com/miramanek/ 

Delicious Lamb Recipes to Try

Try these delicious, healthy lamb recipes from registered dietitian, Sophie Claessens

Lamb skewers with sun-dried tomato cous cous

This is a great recipe to get the kids involved in – they’ll love building their own skewers. Be careful of the spikes though! Lamb is a great source of iron and B vitamins, important for energy, and the recipe contains 2 of your 5-a-day (or more if you use more veggies on your skewers).

Serves 4 (1 skewer each for the kids and 2 each for the adults)

Ingredients:

For the skewers:
400g diced leg of lamb
2 tbsp olive oil
1 tsp smoked paprika
1 tsp harissa
24 cherry tomatoes
6 skewers (soaked in water for 30 mins if wooden)
For the cous cous:
100g couscous
400g tin chickpeas, drained
300ml hot vegetable stock (only ½ stock cube needed)
½ bunch spring onions, chopped
6 sundried tomatoes, chopped
3 tbsp fresh coriander, chopped

Method:

Ensure wooden skewers have been soaked in water for 30 minutes to prevent catching fire on the hob. Start by adding the spices and 1 tbsp olive oil to the lamb and mixing through thoroughly – the longer you leave to marinate, the better.
Skewer a piece of lamb, followed by a cherry tomato onto each skewer until you have about 4 pieces of lamb and 4 cherry tomatoes on each skewer. Set aside on a plate.
Place a griddle pan on a medium heat and add the rest of the olive oil. Whilst waiting for the pan to warm through, add the vegetable stock and sun-dried tomatoes to the cous cous in a bowl, cover and leave to soak for 5 minutes.
Once your pan is hot, place your skewers on, cooking for about 5 minutes on each side until cooked through. Whilst cooking your skewers, check the cous cous after 5 minutes and fluff with a fork once all water has been absorbed. Mix through the chickpeas, spring onions and coriander, cover and put on the table ready to be served.
Once the skewers are cooked through, you’re ready to enjoy! Serve each plate with some cous cous and skewers. Add a side salad to finish off if you’d like.
Remember – the more veg the better. Swap the cherry tomatoes for peppers or courgettes or try a mix.

Leftover lamb flatbreads

If you’re wondering what to do with your leftover lamb this Easter, make a tasty flatbread for your first day back at work and all your colleagues will be jealous! The lamb is a good source of protein and the wholemeal flatbread is a low glycaemic index carbohydrate, meaning that they’ll both keep you full all afternoon so you won’t be reaching for the usual mid-afternoon chocolate pick-me-up. Add plenty of leafy salad and you’ve got yourself a gourmet, healthy, delicious lunch.
Serves 1

Ingredients:

1 plain, wholemeal flatbread or tortilla wrap
2 tbsp yoghurt-style dip
Large handful leafy salad
1 small carrot, grated
75g leftover lamb (chunks or slices)
Sprinkling of smoked paprika

Method:

Place your flatbread or tortilla wrap onto a board. Spread evenly with the yoghurt dip and then layer the carrot, salad and lamb on top.
Roll up your flatbread, wrap in foil and store in the fridge (maximum 24hrs) until ready to tuck in. Easy peasy!