Shred’s Steak with white mash & root veggies

01 Dec
  1. Prepare all your veggies
  2. Heat up a frying pan using fry light
  3. Add in your chopped onions or shallots and some garlic
  4. Fry up for 2 mins, meanwhile add your veggies to a pan of boiling water and cook until soft (use a separate pan for the potatoes)
  5. Add the steak to the frying frying pan and cook for 5 mins either side for medium
  6. Once the steak is cooked add in your stock cube with 300ml of water and leave to simmer until the potatoes and veg is ready
  7. For the mash, mash up with butter and add some salt and pepper
  8. Serve it al up together and enjoy
01 Dec
  • STEP 1

    Heat the grill to a high heat. Spread the chopped onion out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins.

  • STEP 2

    Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. season with salt and pepper

  • STEP 3

    Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

    For the wedges oven bake on 190c for 30 mins. Add some Cajun seasoning

01 Dec
  1. Heat up a frying pan with fry light
  2. Add in your salmon on a high heat to crisp up the skin for 5 mins,  turn down the heat and flip to cook through (6-10mins)
  3. Whilst the salmon is cooking add in the veggies to the same pan and cover them in the teriyaki sauce, garlic and chilli
  4. Place your noodles in a pan of boiling water for roughly 10 mins, once they are cooked add them to the frying pan (fresh noodles take 3 mins)
  5. Mix up the noodles and veg together and add a little more sauce
  6. Serve up and enjoy
01 Dec
  1. Heat up a frying pan using fry light
  2. Crack in the eggs and give them a scramble
  3. Add in your butter and spinach
  4. Cook for 1 mins then add the feta cheese
  5. Cook for a further 30 seconds to allow the feta to melt
  6. Serve up and season with some salt, pepper and tobasco sauce
01 Dec

Perfect on the go breakfast

simply add all the ingredients in a blender with ice and whizz up.

We recommend 300ml of milk but you can use less or depending on personal preference