German Roots

A childhood favourite from my German heritage, watercress soup (Wasserkressesuppe) was something my mum used to make for us four perpetually hungry children. She would bring a huge tureen of soup to the table alongside fresh French bread and butter, and we' would devour the lot. Despite being made from very simple ingredients, it's surprisingly filling and incredibly nutritious. Watercress is often described as a superfood and is packed with vitamins A, C and K, along with an

If you've never made bread before, this is a great place to start. Irish soda bread is wonderfully simple. There's no yeast, no kneading and no lengthy proving time - just mix, shape and bake. This 60Fit version uses wholemeal flour, gut-friendly kefir and a mix of nutrient-rich seeds to create a loaf that's packed with fibre, flavour and goodness. The result is a hearty, satisfying bread that supports digestive health, provides slow-release energy and is far more nutrient-de

Traditional Northern German potato salad with creamy mayonnaise, pickled cucumber and new potatoes. Perfect for picnics and summer meals.

This is one of those deeply satisfying, simple meals that proves you don’t need complicated ingredients to eat well. Crispy slices of pork belly sit on a bed of gently sautéed cabbage, creating a perfect balance of richness and freshness. And here’s something important I always come back to in 60Fit cooking: don’t be frightened of fat. Fat is your best friend!! It’s what gives flavour, satiety, and helps your body absorb nutrients. When you eat real, whole food like this, fat

I absolutely love pickles. They bring a little je ne sais quoi to everyday meals - fresh, tangy, crunchy, and just enough sharpness to lift anything from salmon to salads to sandwiches. These quick fridge pickles are simple, flexible and endlessly adaptable. Once you know the base, you can pickle almost any crunchy veg you have in the fridge. The Base Pickling Brine This makes enough for 2–3 small jars: 1 tsp sugar ½ tsp sea salt 250 ml distilled malt vinegar 250ml boiling wa

Prep time: 5 minutes Cook time: 15 minutes Servings: 2 Ingredients: 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, chopped 200g frozen soffritto mix 1 tin of lentils, drained and rinsed 1 litre vegetable stock 2 large handfuls fresh spinach Squeeze of lemon juice Salt and black pepper to taste Instructions: Heat the olive oil in a large saucepan over medium heat. Add the soffritto mix and cook for 5–6 minutes. Stir in the garlic and cook for another minute. A