Search this site

These chicken koftas are fresh, flavourful and brilliantly easy to make. The feta keeps them juicy, while the cumin, chilli and harissa give them a gentle warmth and freshness. Serve with a crunchy Greek-style salad and cool tzatziki, this is one of those balanced meals that feels colourful, satisfying and nourishing without being heavy. Recipe Overview Prep time: 15 minutes Cook time: 25 minutes Servings: 2 Ingredients For the Chicken Koftas 250g chicken mince 50g feta, finely crumbled 1 egg 1 small red onion, finely diced 1 small red chilli, finely diced (optional) ½ tsp ground cumin ½ tsp paprika 1 tsp harissa paste 1 tsp olive oil, plus extra for frying Zest of a lemon For the Greek Salad 150g cherry tomatoes, halved ½ cucumber, chopped ½ red onion, finely sliced 50g feta cheese, crumbled 1 tbsp olive oil Squeeze of lemon juice or splash of red wine vinegar For the Tzatziki 100g Greek yoghurt ¼ cucumber, grated and squeezed dry ½ garlic clove, grated 1 tsp olive oil Small squeeze of lemon juice Fresh parsley or dill, chopped (optional) Method In a large bowl, combine all the kofta ingredients. Mix well. Shape into 4–6 sausage-shaped koftas. Preheat oven to 200c . Place koftas on a baking tray drizzle with olive oil and bake for 20-25 minutes until golden and cooked through. Meanwhile, make the tzatziki by combining the Greek yoghurt, grated cucumber, garlic, olive oil and lemon juice. Stir well and season to taste. For the salad, combine the tomatoes, cucumber, red onion and lettuce in a bowl. Drizzle with olive oil and lemon juice or vinegar, then top with crumbled feta. Serve the warm koftas with the Greek salad and tzatziki on the side. Nutrition (per serving – approx) Protein: 32g Calories: 450 kcal Carbohydrates: Low Healthy fats: Moderate Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a balanced, high-protein meal that combines fresh vegetables, healthy fats and satisfying flavour in a really simple way. You’re getting: Protein from chicken, feta and Greek yoghurt Fibre and crunch from fresh vegetables Healthy fats for fullness, flavour and satisfaction It’s exactly the kind of meal that leaves you feeling nourished, not sluggish. 60Fit Tip These freeze brilliantly. Shape the koftas into sausage shapes, place them in a small flat dish and freeze for around 10 minutes before transferring to freezer bags. When you’re ready to cook them, remove from the freezer, place on a baking tray and fully defrost before baking. This helps them keep their shape perfectly.

Introduction Wimbledon may be over here in sunny South West London, but thanks to the recent heatwaves we are still enjoying a bumper British strawberry season. Long, sunny days have produced beautifully sweet, juicy berries, and while they're delicious eaten on their own, I also love using them in savoury dishes. The combination of sweet strawberries with warm, salty halloumi is one of my favourite summer pairings. Add fresh spinach, crunchy cucumber, cooling mint and toasted pine nuts, then finish with a simple lime and balsamic dressing, and you have a salad that's light, colourful and surprisingly satisfying. Perfect for lunch in the garden, a summer barbecue or one of those evenings when it's simply too warm to cook anything complicated. Squeaky cheese, anyone? Recipe Overview Prep time: 10 minutes Cook time: 5 minutes Serves: 2 Ingredients 225g halloumi, sliced 200g British strawberries, halved 2 large handfuls baby spinach ½ cucumber, sliced or ribboned Small handful of fresh mint leaves 2 tbsp toasted pine nuts Dressing 2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Juice of ½ lime Freshly ground black pepper (No salt needed as the halloumi provides plenty.) Method Whisk together the olive oil, balsamic vinegar, lime juice and black pepper. Toast the pine nuts in a dry frying pan until lightly golden and set aside. Heat a non-stick or cast-iron frying pan and cook the halloumi for 2–3 minutes on each side until golden. Arrange the spinach, strawberries, cucumber and mint on two plates. Top with the warm halloumi. Sprinkle over the toasted pine nuts. Drizzle with the dressing and serve immediately. Nutrition (approx. per serving) Calories: 470 kcal Protein: 25g Healthy fats: 33g Fibre: 5g Why This Works (60Fit Approach) This salad is a lovely example of how healthy eating doesn't have to be complicated. The halloumi provides protein, the strawberries and spinach add vitamins, antioxidants and fibre, while the olive oil and pine nuts contribute heart-healthy fats. It's colourful, balanced and satisfying without feeling heavy, making it ideal for warmer weather. Nutrient Boosting Benefits Strawberries Rich in vitamin C, antioxidants and fibre, British strawberries are naturally sweet and one of summer's nutritional highlights. Halloumi A good source of protein and calcium, making it a satisfying addition to salads. Mint Adds freshness and contains natural antioxidants that pair beautifully with sweet fruit. Pine Nuts Provide healthy unsaturated fats, magnesium and vitamin E. Spinach Rich in folate, vitamin K, iron and lutein, supporting bone and eye health. 60Fit Tip If your strawberries aren't quite as sweet as you'd like, leave them on your kitchen windowsill for half an hour before serving. The warmth helps bring out their natural sweetness and flavour.

I used to buy chilli jam until I realised just how easy it is to make at home. Once you've made your own, it's hard to go back. This version is sweet, tangy, gently spicy and, quite simply, more than a bit yum! One jar will keep in the fridge for several weeks, ready to transform everything from steak sandwiches and burgers to cheese boards and salad dressings. I love keeping a jar on hand because just a spoonful can completely change a meal. It's delicious with grilled meats, amazing with cheeses and equally good stirred into dips or whisked into a vinaigrette when you fancy adding a little zing. Although we know it as chilli jam, its roots can be traced back to Nam Prik Pao, a Thai chilli paste. Traditional versions often include ingredients such as fish sauce and tamarind. I sometimes use those flavours when cooking Thai-inspired dishes, but this recipe keeps things simple and versatile. Prep time: 10 minutes Cook time: 25 minutes Ingredients 2 red peppers, roughly chopped 3 fresh red chillies, deseeded if preferred 3 garlic cloves 150ml red wine vinegar 120g runny honey (or maple syrup for a vegan version) 1 tsp smoked paprika ½ tsp sea salt Freshly ground black pepper Method Finely chop the peppers, chillies and garlic, or pulse in a food processor to preferred consistency. Add everything to a saucepan. Bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, stirring occasionally, until the peppers are soft and the mixture has thickened slightly. Spoon into a sterilised jar and allow to cool completely before sealing. Nutrition (Approximate, per tablespoon) Calories: 35 kcal Carbohydrates: 8g Sugars: 7g Fat: 0g Fibre: <1g Why This Works (60Fit Approach) Making your own chilli jam means you know exactly what's going into it. This version uses honey for sweetness, fresh peppers for natural flavour and avoids the preservatives often found in shop-bought versions. A little goes a long way, adding flavour without needing lots of sauce. Nutrient Boosting Benefits Red Chillies Contain vitamin C and capsaicin, the compound that gives chillies their heat. Red Peppers Rich in vitamin C and antioxidants while adding natural sweetness. Garlic Adds depth of flavour along with beneficial plant compounds. Honey Provides natural sweetness and helps balance the vinegar and chilli heat. 60Fit Tip Because peppers contain very little natural pectin, chilli jam doesn't always set quite like a traditional fruit jam, especially when made with honey. The key is to simmer it gently until enough liquid has evaporated and it reaches a lovely thick, spoonable consistency, just like the one in the photograph. If your jam is still a little runnier and you prefer a thicker chilli jam, simply cook it for a few more minutes, stirring regularly. Remember that it will continue to thicken slightly as it cools. Stored in a sterilised jar in the fridge, this chilli jam will keep for around 3–4 weeks.

A simple guide to brewing and flavouring your own kombucha If you have never made your own kombucha before, it can seem a little daunting at first, but it's actually surprisingly simple. You start with sweetened tea, a SCOBY and some starter liquid, then leave the culture to work its magic. Once you've made your first batch, you can enjoy it as it is or give it a second fermentation with fruit, herbs and spices. This is where I think the fun really starts, as you can experiment with different flavours and combinations depending on what you enjoy or what's in season. For this batch, I'm trying three flavours: Wild Blackberry & Apple, Chilli & Honey, and Lemon & Ginger. Equipment You'll need: A clean glass jar, approximately 1.5 - 2 litres Kettle Measuring jug Wooden or silicone spoon Clean muslin, kitchen or paper coffee filter Elastic band Clean pressure-safe fermentation bottles, ideally flip-top bottles designed for carbonated drinks Funnel, useful but not essential I prefer to use glass, wood or silicone when handling my SCOBY and avoid unnecessary contact with metal. Cleanliness is important when fermenting, so make sure your jar, bottles and equipment are thoroughly clean before starting. Ingredients Makes approximately 1 litre 1 kombucha SCOBY 100ml starter tea, the liquid supplied with your SCOBY or reserved from a previous batch 2-4 black or green tea bags 60g granulated white sugar 1 litre water, filtered or boiled and cooled (uk) A note on the sugar: It might seem like a lot, but don't be tempted to leave it out. The sugar feeds the yeast and bacteria during fermentation. Around 55–80g per litre is a typical starting range, so I use 60g. What is a SCOBY? SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. It's the culture responsible for transforming your sweet tea into kombucha. You can buy one from kombucha suppliers, some health food shops or online, or you may be lucky enough to have one gifted to you by another kombucha maker. Make sure it comes with a small amount of starter tea (the original liquid that the SCOBI comes from), as this acidic liquid is important for getting your first fermentation underway. As you continue brewing, you'll often see a new layer forming across the surface. This is commonly called a baby SCOBY. Over time, the layers can be separated and used for other batches or gifted to friends, which is one of the lovely things about making your own. First Fermentation 1. Make your sweet tea Boil the water. Add the tea bags and sugar and stir until the sugar has dissolved. Allow the tea to steep for around 10-15 minutes, then remove the tea bags without squeezing them. 2. Cool completely Leave your sweet tea to cool completely to room temperature. This bit is important. Don't put your SCOBY into hot tea because excessive heat can damage the culture. 3. Add the SCOBY Pour the cooled sweet tea into your clean glass jar. Add your starter tea, then gently add your SCOBY. Don't worry whether it floats, sinks or sits somewhere in between. 4. Cover Cover the top of the jar with a clean breathable cloth or strong kitchen towel and secure it firmly with an elastic band. This allows airflow while keeping out dust and fruit flies. 5. Ferment Leave at room temperature, somewhere out of direct sunlight. I leave mine for around 7 days, then start tasting it. The longer you leave kombucha, the more tart and acidic it becomes, so taste is a better guide than following an exact number of days. A first fermentation of roughly one to two weeks is typical. Once it tastes good to you, your first fermentation is complete. Before You Flavour It... Remove the SCOBY and set it aside and cover with your plain kombucha. That's the starter tea for your next batch, so don't accidentally flavour or drink it! You can drink the remaining kombucha now, but I like to give mine a second fermentation. Second Fermentation This is where you can have some fun. Put your chosen flavourings into clean, pressure-safe bottles, add your kombucha and seal. Fill the bottles about 2/3rds full rather than filling the bottle to the brim. Leave the bottles at room temperature for around 3-4 days to develop flavour and fizz, then refrigerate thoroughly. Fermentation continues inside a sealed bottle and creates carbon dioxide, so pressure can build. Don't leave sealed bottles fermenting indefinitely, it is common practise to burp your komboucha (briefly open and close the top of your bottle) to allow excess gas to escape. My Three Flavours These quantities are starting points rather than strict recipes. Part of the pleasure of making kombucha is finding the combinations you like. Wild Blackberry & Apple For approximately 330ml kombucha: a handful of blackberries 2 tbsp finely chopped or pureed apple I love the idea of using wild blackberries when they're in season. Just wash them thoroughly before using. Chilli & Honey For approximately 330ml kombucha: 1 or 2 small fresh chillies 1 tsp honey Put the whole chilli into the bottle for a gentler infusion, or slice it if you want more heat. I'd start with one chilli. You can always get braver with batch number two! Lemon & Ginger For approximately 330ml kombucha: 1–2 thin slices fresh ginger 1–2 tsp fresh lemon juice Fresh, zingy and probably the one I would reach for when I want something refreshing in the morning. Make It Your Own There really isn't an need to stick to my combinations. Once you've mastered the basic brew, just experiment!! Try berries, apple, pear, peach, citrus, ginger, mint, herbs or spices, and combine them according to what you have available and what is in season. Storage Once your kombucha has reached the flavour and fizz you like, keep it refrigerated. Refrigeration dramatically slows fermentation, although it doesn't necessarily stop it completely. Open homemade kombucha carefully, especially highly carbonated fruit batches as you might get some spashback! If you see fuzzy mould growing on your first ferment, rather than the normal smooth or stringy SCOBY growth, discard the entire batch and SCOBY and start again. Why This Works – The 60Fit Approach Kombucha is a fermented drink that can contain live microorganisms. While research into its specific health benefits is still developing, fermented foods more broadly are increasingly being studied for their potential role in supporting a diverse gut microbiome. However for me, this isn't about kombucha being a miracle health drink. It's about finding enjoyable alternatives that fit into how I want to live now. Making kombucha gives me that, and I love that I can experiment with seasonal fruit, herbs and spices and make each batch a little different. 60Fit Tip Save your starter before you start flavouring! Remove your SCOBY and enough plain kombucha to cover the SCOBY and keep them together for your next batch. Once you get into the rhythm of brewing, one batch simply leads into the next.

This healthier version of the classic Basque cheesecake swaps refined sugar for honey and replaces half of the cream cheese with Greek yogurt, creating a lighter, higher-protein dessert without compromising on flavour. Baked until deeply golden and served chilled, it has a deliciously rich, creamy texture without the need for a biscuit base. It looks impressive enough for dinner guests yet is wonderfully simple to make, making it perfect for picnics, garden parties or an easy weekend dessert. Ingredients 400g full-fat cream cheese 200g Greek yogurt (5% works well) 3 large eggs 3 tbsp runny honey 2 tbsp cornflour 1 tsp vanilla extract Finely grated zest of 1 lemon To serve Fresh mixed berries Instructions Preheat the oven to 200°C (180°C fan). Line a 20cm round cake tin with baking parchment, allowing the paper to come above the sides to create the classic rustic look. Beat the cream cheese until smooth. Add the Greek yogurt and honey and mix until fully combined. Beat in the eggs, one at a time. Stir in the vanilla extract and lemon zest. Sift over the cornflour and gently mix until the batter is completely smooth. Pour into the prepared tin and bake for 40 to 45 minutes, until the top is deeply golden brown and the centre still has a slight wobble. Serve with plenty of fresh mixed berries. Prep Time 10 minutes Cook Time 40 to 45 minutes Servings 8 slices Nutrition This cheesecake provides a good source of protein from the Greek yogurt, cream cheese and eggs while using honey instead of refined sugar. Served with fresh berries, it makes a balanced dessert that's rich, satisfying and perfect for special occasions. Nutrition Per Serving (approx.) Calories: 260 kcal Protein: 10g Carbohydrates: 14g Healthy fats: 18g Fibre: 1.5g Nutritional values are approximate and will vary depending on the ingredients used. Why This Works (60Fit Approach) Sometimes a healthier dessert doesn't need to feel like a compromise. Greek yogurt increases the protein content while keeping the cheesecake beautifully creamy. Honey provides natural sweetness with a delicate floral flavour. Fresh berries add fibre, vitamin C and natural freshness that balances the richness of the cheesecake. Healthy eating should always leave room for delicious treats, especially when they're made with simple, wholesome ingredients. 60Fit Tip For the best texture, chill the cheesecake overnight for a rich, dense, sliceable dessert that's perfect for entertaining. If you're serving it the same day, it will have a slightly softer, creamier centre that's equally delicious.

Creamy avocado, cottage cheese, a drizzle of honey and a scattering of chilli flakes piled onto crunchy sourdough toast. Sweet, salty, creamy and spicy, what's not to love? Cottage cheese adds plenty of protein, while avocado and sourdough provide fibre, making this a satisfying brunch that should keep you going well into the afternoon. Personally, I love adding crispy bacon lardons for their salty, savoury richness, but they're completely optional. You could just as easily add your own spin by adding hot-smoked salmon or a poached egg, or simply enjoy it exactly as it is. Recipe Overview Prep: 5 minutes Cook: 5–8 minutes Serves: 2 Ingredients 2 slices sourdough bread 1 large ripe avocado 150g cottage cheese 2 tsp runny honey, or to taste ½ tsp chilli flakes, or to taste Squeeze of fresh lemon juice Freshly ground black pepper Pinch of sea salt Optional 80g bacon lardons, 40g per person Other topping ideas Hot-smoked salmon Poached egg Method If using the bacon, add the lardons to a dry frying pan and cook until golden and crisp. Drain on a little kitchen paper and set aside. Toast the sourdough until crisp and golden. Scoop the avocado into a bowl, add a squeeze of lemon juice and season with a little salt and black pepper. Roughly mash with a fork, keeping some texture. Spread the mashed avocado generously over each slice of sourdough. Spoon the cottage cheese over the avocado, then drizzle with honey and sprinkle with chilli flakes. If using, scatter the crispy bacon lardons over the top and finish with a little extra black pepper. Serve immediately while the toast is still warm and crunchy. Nutrition (Approximate, per serving) Without bacon: Calories: 390 kcal Protein: 18g Carbohydrates: 43g Fat: 17g Fibre: 8g With 40g bacon lardons: Calories: 500 kcal Protein: 25g Carbohydrates: 43g Fat: 26g Fibre: 8g Nutrition will vary depending on the sourdough, cottage cheese and bacon used. Why This Works (60Fit Approach) This is a great example of how a few everyday ingredients can make a satisfying, nutrient-rich meal without spending ages in the kitchen. Cottage cheese provides a substantial protein boost, while avocado contributes fibre and predominantly unsaturated fats. Using a good sourdough adds another source of carbohydrate and, depending on the bread you choose, additional fibre. The honey and chilli might seem like small additions, but together they transform the toast, giving you that lovely combination of sweet, creamy, salty and spicy. Nutrient Boosting Benefits Cottage Cheese A useful source of high-quality protein and calcium, making it an easy way to increase the protein content of breakfast or brunch. Avocado Provides fibre, potassium, folate and predominantly unsaturated fats. Sourdough Provides carbohydrate for energy and can contribute useful fibre, particularly if you choose wholemeal or seeded sourdough. Bacon, optional Adds extra protein and plenty of savoury flavour. A little goes a long way here, so 40g per person is enough to give the dish that salty, crispy finish without overwhelming the other ingredients. 60Fit Tip Don't completely smooth the avocado or cottage cheese. Keeping plenty of texture makes this feel much more substantial and stops everything disappearing into one creamy layer. And don't skip the honey and chilli flakes! That little combination of sweetness and heat is what makes such a simple piece of toast taste rather special.

This lighter take on the much-loved Marry Me Chicken uses bone-in, skin-on chicken thighs for wonderfully juicy meat and crisp golden skin, all served in a creamy sun-dried tomato, garlic and Parmesan sauce. Instead of double cream, I've used sour cream to create a rich, silky sauce without making the dish feel too heavy. Baby spinach adds extra greens, while Kalamata olives are an optional addition if you fancy a slightly more Mediterranean flavour. I like tyo use bone-in chicken thighs because the meat remains beautifully juicy during cooking, and there is no need for a heavy cream-based sauce. Feel free to use thigh fillets or breast if you prefer but reduce the cooking time slightly. Serve with plenty of greens for a satisfying, protein-rich meal. Recipe Overview Prep time: 10 minutes Cook time: 35 to 40 minutes Servings: 2 Ingredients 4 small bone-in, skin-on chicken thighs, or 2 large thighs 1 tsp cold-pressed rapeseed oil 2 garlic cloves, finely chopped or crushed 75g sun-dried tomatoes, drained and roughly chopped 1 tsp dried oregano 1 tsp paprika 150ml chicken stock 100g full-fat sour cream 30g Parmesan, finely grated 50g baby spinach 8 to 10 Kalamata olives, pitted and halved (optional) Juice of ½ lemon Sea salt and freshly ground black pepper Instructions Preheat the oven to 200°C (180°C fan). Pat the chicken thighs dry with kitchen paper and season well with sea salt, black pepper and the paprika. Heat the rapeseed oil in a ovenproof frying pan over a medium-high heat. Add the chicken thighs skin-side down and cook for around 4 - 5 minutes, until the skin is crisp and deeply golden. Turn and cook for another 2 minutes, then remove from the pan and set aside. Reduce the heat to medium. Add the garlic and cook for around 30 seconds, taking care not to let it burn. Add the sun-dried tomatoes and oregano and cook for another minute. Pour in the chicken stock, scraping up any golden bits from the bottom of the pan. Simmer for 2 to 3 minutes. Reduce the heat to low and stir in the sour cream and Parmesan until you have a smooth, creamy sauce. Stir through the Kalamata olives, if using. Return the chicken thighs to the pan skin-side up, nestling them into the sauce but keeping the crispy skin above the surface. Transfer the pan to the oven and cook for 20 to 25 minutes, or until the chicken is completely cooked through and the juices run clear. The thickest part of the chicken should reach 75°C. Remove from the oven and stir the lemon juice through the sauce and add the spinach and allow to wilt. Taste and adjust the seasoning if needed. Spoon the creamy sun-dried tomato sauce around the chicken and serve immediately. Nutrition Per Serving (approx.) Calories: 590 kcal Protein: 45g Carbohydrates: 12g Fat: 39g Fibre: 3g Nutritional values are approximate and will vary depending on the size of the chicken thighs and ingredients used. Why This Works (60Fit Approach) Healthy eating doesn't mean removing all the ingredients that make food delicious. Chicken thighs provide high-quality protein and stay naturally tender and juicy during cooking. Sour cream creates a creamy, satisfying sauce without needing double cream. Baby spinach adds fibre, folate and valuable micronutrients with very little extra preparation. Sun-dried tomatoes provide an intense tomato flavour, meaning a relatively small amount goes a long way. Parmesan adds richness and umami, so you don't need a huge quantity. Cold-pressed rapeseed oil has the lowest saturated fat content of any plant oil, a high concentration of omega-3, 6, and 9 fatty acids, and a rich supply of vitamin E. It's rich, creamy and comforting, but still built around protein, vegetables and simple ingredients. 60Fit Tip Don't cover that lovely crispy chicken skin with the sauce. Nestle the thighs into the pan with the skin sitting above the sauce before they go into the oven. You'll get juicy chicken underneath and beautifully crisp, golden skin on top. I like to use bone-in, skin-on chicken thighs because they stay beautifully juicy and tender during cooking, while the skin becomes wonderfully crisp. Using sour cream rather than double cream keeps the sauce creamy and rich without making it feel too heavy. Feel free to use boneless thigh fillets or chicken breast if you prefer, but reduce the cooking time accordingly. Serve with plenty of greens for a satisfying, protein-rich meal.

This spicy, smoky harissa mussel recipe is a quick, high-protein meal that feels special but takes less than 30 minutes. Prep time: 10 minutes Cook time: 15 minutes Servings: 2 Ingredients: 1kg fresh mussels, cleaned and debearded 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1–2 tbsp harissa paste (depending on heat preference) Tin chopped tomatoes 100ml fish or vegetable stock Juice of ½ lemon Salt and black pepper to taste Instructions: Rinse the mussels under cold water, discarding any that are open and do not close when tapped. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute. Add the harissa paste and cook for 1–2 minutes to release the flavours. Pour in the chopped tomatoes and stock, then bring to a gentle simmer. Add the mussels, cover with a lid, and cook for 5–6 minutes until they open. Discard any mussels that remain closed. Stir through the lemon juice and season to taste. Serve immediately. Nutrition (per serving – approx) Protein: ~30g Calories: ~300 kcal Carbohydrates: Low Healthy fats: Low to Moderate Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a quick, flavourful meal that delivers high-quality protein along with essential minerals to support energy and overall wellbeing. It supports a more balanced way of eating by: Providing lean protein to support muscle strength and recovery Supplying key minerals like iron and zinc to support energy and immunity Keeping the dish light while still feeling satisfying and nourishing It’s the kind of meal that feels a little bit special, while still being simple enough for everyday cooking. 60Fit Tip Don’t overcook the mussels as they only need a few minutes to open and stay tender and juicy. Serve with steamed greens or a crisp salad for a light, balanced meal, or add some wholemeal bread to soak up all the lovely the broth.

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 antioxidants that help support overall health. Potatoes provide complex carbohydrates, potassium and vitamin C, making this soup both nourishing and satisfying. I've also added celery, which isn't traditional but adds extra fibre, vitamin K and beneficial plant compounds. Sometimes I swap the onion for a leek, which works beautifully too. The real secret to this soup is butter. I seem to remember my mum adding an entire block just before serving, although I may have misremembered that part! Sadly, she's no longer with us to ask. I don't add quite that much, but butter is an important ingredient. It emulsifies the soup, creating a silky texture and adding a deep richness so don't omit it! If you've read my other recipes, you'll know my view on fat by now - there's no need to be frightened of it. Fat is our friend!! Recipe Overview Prep time: 10 minutes Cook time: 30 minutes Servings: 4 Ingredients 2 bunches watercress (approx. 160g) 350g potatoes, peeled and diced 1 white onion, diced 3–4 sticks celery, sliced 1 litre vegetable stock 30g butter Salt and freshly ground black pepper Large knob of butter (approx. 20g) to finish Soured cream, to serve (optional) Method Melt 30g butter in a large saucepan over a low to medium heat. Add the onion and celery and cook gently for 4-5 minutes until softened. Do not allow them to brown or burn. Add the diced potatoes and vegetable stock. Bring to the boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender. Add the watercress and cook for a further 2–3 minutes until wilted. Blend until completely smooth using a stick blender. Stir in the large knob of butter until melted and fully incorporated. Season well with salt and pepper. Serve with a swirl of soured cream, if desired. Nutrition (per serving – approx) Protein: 4g Calories: 180 kcal Carbohydrates: 22g Healthy fats: Moderate Fibre: 4g (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This soup proves that simple food can be incredibly nutritious. You're getting: Vitamin A, C and K from watercress Potassium and complex carbohydrates from potatoes Extra fibre from the celery Healthy fats and satiety from butter A warming, satisfying meal made from real ingredients It's the kind of recipe that nourishes without needing a long list of ingredients or complicated techniques. 60Fit Tip This soup freezes beautifully. Make a double batch and freeze portions for busy days when you need something nourishing in a hurry. Serve with crusty bread and butter for the full childhood experience.

I made this after a mid-morning gym session when I was absolutely starving and wanted something quick, fresh and filling. I always keep a tin of peaches in the cupboard and lightly grilling them is one of my favourite little kitchen tricks. It caramelises their natural sugars, bringing out their sweetness and giving them a wonderfully rich flavour. They're a brilliant, budget-friendly alternative when fresh peaches aren't in season. Paired with creamy burrata, salty prosciutto, shredded chicken and crunchy walnuts, then finished with plenty of fresh basil and a drizzle of balsamic glaze, you've got a colourful, protein-packed lunch that's every bit as delicious as it looks. Prep time: 10 minutes Cook time: 5 minutes Serves: 2 Ingredients 150g cooked chicken breast, shredded 1 burrata 4 peach halves (tinned in juice), drained 4 slices prosciutto 40g walnuts, roughly chopped 2 generous handfuls mixed salad leaves Fresh basil leaves Balsamic glaze Freshly ground black pepper Optional Extra virgin olive oil A squeeze of lemon Method Heat a griddle pan until hot and lightly char the peach halves for 2–3 minutes on each side. Arrange the salad leaves between two bowls or plates. Scatter over the shredded chicken and tear over the prosciutto. Place the grilled peaches on top. Tear the burrata into generous pieces and tuck it amongst the salad. Sprinkle over the walnuts and plenty of fresh basil leaves. Finish with a drizzle of balsamic glaze and black pepper. Add a drizzle of extra virgin olive oil and squeezr of lemon if you like. Serve immediately. Nutrition Nutrition (Approximate, per serving) Calories: 510 kcal Protein: 35g Carbohydrates: 18g Fat: 33g Fibre: 4g Why This Works (60Fit Approach) This colourful salad is proof that healthy eating can be quick, simple and satisfying. Lean chicken provides plenty of high-quality protein to support muscle maintenance and recovery, while walnuts and burrata add healthy fats that help keep you feeling fuller for longer. The peaches bring natural sweetness, making this a balanced meal that's both nourishing and full of flavour. Nutrient Boosting Benefits Peaches Provide vitamin C and antioxidants while adding natural sweetness. Chicken An excellent source of lean protein to help support muscle maintenance and recovery. Walnuts Rich in omega-3 fats, fibre and minerals. Burrata Provides protein and calcium while making the salad feel wonderfully indulgent. Basil Adds fresh flavour and contains beneficial plant compounds. 60Fit Tip Don't overlook tinned peaches. I always keep a tin in the cupboard and, once lightly grilled, they caramelise beautifully and make a brilliant stand-in when fresh peaches aren't in season.

Like much of the rest of the world, I spent lockdown baking banana bread! Were you one of those people who loved lockdown or couldn't wait for it to end? I definitely fell into the second camp. I was working from home in a demanding HR role, spending my days furloughing staff while secretly thinking, "I'd quite like a bit of furlough myself!" 😄 Thankfully, cooking became a welcome escape and gave me something positive to focus on after long days in front of my PC. This recipe is very similar to the one I baked back then, but over the years I've given it a little bit of a 60Fit makeover. I've swapped refined sugar for maple syrup, replaced butter with cold-pressed rapeseed oil, added wholemeal flour, kefir, walnuts and seeds for extra nutrition, while keeping everything that makes banana bread such a comforting treat. It is still wonderfully moist, lightly spiced with cinnamon and perfect with a cup of tea but now it also delivers more fibre, healthier fats and slow-release energy to help keep you feeling satisfied. Recipe Overview Prep time: 10 minutes Cook time: 45–50 minutes Serves: 10 slices (approx) Ingredients 125g wholemeal self-raising flour 125g white self-raising flour 2 tsp baking powder 1 tsp bicarbonate of soda 2 tsp ground cinnamon 3 very ripe bananas, mashed 3 eggs 75ml cold-pressed rapeseed oil 75ml maple syrup 100ml kefir 50g chopped walnuts 25g mixed seeds (pumpkin, sunflower and flaxseed) Banana chips (unsweetened) to decorate (optional) Method Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin. Mash the bananas until smooth. In a large bowl whisk together the eggs, maple syrup, rapeseed oil and kefir. Stir in the mashed bananas. In a separate bowl combine both flours, baking powder, bicarbonate of soda and cinnamon. Fold the dry ingredients into the wet mixture until just combined. Stir through the walnuts and mixed seeds. Spoon into the prepared loaf tin and sprinkle with a few extra seeds or the optional banana chips. Bake for 45–50 minutes, or until a skewer comes out clean. Leave to cool for 10 minutes before transferring to a wire rack. Nutrition (approx. per slice) Calories: 220 kcal Protein: 6g Fibre: 4g Healthy fats: 10g (Approximate values.) Why This Works (60Fit Approach) This banana bread proves that a comforting bake doesn't have to rely on refined sugar and butter to taste delicious. By using ripe bananas for natural sweetness, maple syrup instead of refined sugar, wholemeal flour for extra fibre and nutrient-rich ingredients like walnuts, seeds and kefir, it becomes a satisfying bake that's as nourishing as it is enjoyable. It's still a treat—but one that offers far more nutritional value than many shop-bought banana breads. Nutrient Boosting Benefits Bananas Naturally sweet and rich in potassium, bananas also provide vitamin B6 and fibre. Using very ripe bananas means you can reduce the amount of added sweetener without sacrificing flavour. Wholemeal Flour Adds more fibre, B vitamins and minerals than refined flour, helping provide steadier energy. Walnuts One of the few nuts naturally rich in plant omega-3 fats, alongside protein, fibre and antioxidants. Mixed Seeds Pumpkin, sunflower and flaxseeds add magnesium, zinc, healthy fats and extra crunch. Kefir Provides protein and beneficial live cultures while helping keep the loaf beautifully moist. Cold-Pressed Rapeseed Oil My everyday cooking oil because it has a high smoke point, is naturally rich in omega-3 fats and contains less saturated fat than many commonly used cooking fats. 60Fit Tip Banana bread freezes brilliantly. I slice the whole loaf once it's cooled, wrap individual slices and freeze them ready for those moments when I fancy something sweet with a cup of tea. Simply leave a slice to thaw naturally or warm it gently in the toaster.

This is a childhood favourite from my German heritage that I still make today. Having done a little research over the years, I've discovered that potato salad varies considerably depending on which part of Germany you're from. My mother's family came from Northern Germany, where Kartoffelsalat is typically served cold and made with a creamy mayonnaise dressing. In Southern Germany, it's more commonly dressed with a warm broth and vinegar-based dressing and often topped with crispy bacon. This version is the traditional Northern German version I grew up with. It's certainly more carbohydrate-rich and calorie-dense than many of the recipes I share, but that's where balance comes in. No single meal needs to do everything. Potatoes are often unfairly criticised, yet they're a fantastic source of complex carbohydrates, potassium, vitamin C and important nutrients that support energy production and recovery. I use new potatoes and leave the skins on whenever possible. Not only does this add fibre, but the skin also contains additional vitamins, minerals and beneficial plant compounds. New potatoes also tend to have a slightly lower glycaemic impact than floury potatoes and hold their shape beautifully in salads. This is the sort of dish that tastes even better the next day once the dressing has had time to soak into the potatoes. Recipe Overview Prep time: 15 minutes Cook time: 20 minutes Servings: 4 (as a side) Ingredients For the Potato Salad 750g new potatoes, halved or quartered, if large 1 small red onion, finely diced (or 4 spring onions, sliced) 1 pickled cucumber (gherkin), finely diced Salt and freshly ground black pepper For the Simple Homemade Mayonnaise 2 egg yolks 150ml cold-pressed rapeseed oil 1 tbsp red wine vinegar Pinch of salt Alternatively, use good-quality ready-made mayonnaise and add an extra splash of red wine vinegar to taste. Method Place the potatoes in a pan of salted water and bring to the boil. Simmer for 15–20 minutes until just tender. Drain well. While the potatoes are cooking, make the mayonnaise by placing the egg, vinegar and salt into a jam jar or tall container, slowly add the rapeseed oil, using a stick blender. Blend until thick and creamy. While the potatoes are still warm, place them in a large bowl. Add the diced onion, chopped gherkin and mayonnaise. Mix gently until all the potatoes are coated. Season generously with salt and black pepper. Serve warm or allow to cool completely before refrigerating. Nutrition (per serving – approx) Protein: 4g Calories: 280 kcal Carbohydrates: 25g Healthy fats: Moderate Fibre: 3–4g (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) Food isn't just about protein. Potatoes provide valuable carbohydrates that help fuel activity, replenish glycogen stores and support recovery after exercise. They're also naturally rich in potassium, which helps maintain normal muscle and nerve function. Combined with healthy fats from the mayonnaise and the crunch of onion and pickled cucumber, this is a simple, satisfying side dish made from real ingredients. 60Fit Tip Make this the day before, if you can resist eating it straight away! The dressing slowly seeps into the potatoes overnight, and the flavour is even better the next day. Serve alongside ham, frankfurters, schnitzel or grilled meats, or pack it up for a picnic on a sunny day.