Read more about the book's concept here.

Poached peaches with porridge

Preparation time: 5 minutes

Cooking time: 15-20 minutes

Porridge oats

4-5 small peaches, cut into squares

¼ cup raw cane sugar

1 tbsp lemon juice

Soya milk or yoghurt

1. Cook the porridge oats according to packet instructions
2. Place peaches in a saucepan with the sugar and lemon juice and two tablespoons of water and simmer gently for about 10 minutes until soft
3. Serve the porridge with the peaches and soya milk or yoghurt

Avocado soup

Preparation time: 10 minutes

Cooking time: 15 minutes

40g slivered almonds

2 large ripe avocados

¼ cup lemon juice

1 litre chicken stock

3-4 garlic cloves, sliced

1 green chilli, sliced

1-2 tbsp chopped fresh mint

Black pepper

2 tbsp fresh coriander

1. Toast the almonds under a grill until golden
2. Peel and stone the avocados and puree with a little lemon juice
3. Heat the stock with the garlic and chilli and simmer for 10 minutes
4. Add avocado to the stock and whisk to mix in, simmer and add remaining ingredients.

Gnocchi with pesto and green beans

Preparation: 30-40 minutes

Cooking time: 20-25 minutes

Serves: 4

500g boiling potatoes

½ - 1 cup flour

200g green beans, topped and tailed and halved

2 tbsp pesto

1. Boil the potatoes whole in their skins until cooked (avoid pricking or cutting) then drain, peel and mash
2. Slowly add the flour and knead into a smooth paste
3. Dust your worktop with flour and roll the potato paste into a sausage-like roll about 2 ½ cm thick, then cut into 1cm pieces
4. Add the gnocchi in batches to a large pan of boiling water and remove after about 10 seconds
5. Steam green beans for about 2-3 minutes
6. Combine ingredients and enjoy

Couscous with salmon and cucumber

Preparation time: 5 minutes

Cooking time: 5-6 minutes

2 ½ cups of vegetable of chicken stock

2 cups couscous

400g tinned red salmon

1 cucumber, finely chopped

2 tomatoes, finely chopped

1 small red onion, finely chopped

1 cup fresh parsley, finely chopped

Black pepper

2 tbsp olive oil

2 tbsp lemon juice

1-2 cups mixed salad leaves

1. Pour hot stock over the couscous, cover and leave to stand for 5-6 minutes
2. Break up the salmon and add along with cucumber, tomatoes, onion and parsley to couscous and mix in and season
3. Serve on a bed of mixed leaves

Minced lamb burgers

Preparation time: 15 minutes plus 2 hours to marinate

Cooking time: 10-12 minutes

350g minced lamb

3-4 garlic cloves, finely chopped

1 red chilli, finely chopped

1 cup fresh coriander, chopped

¼ cup mint leaves, chopped

1tbsp ground cumin

2tsp paprika

1tsp coarsely ground black pepper

2 spring onions, chopped

1 small egg

1. Put the lamb into a bowl and break it up with a fork, then add all the herbs and spices and the spring onions
2. Lightly whisk the egg and add it to the lamb, stir everything together to mix well, then cover and leave in the fridge for a couple of hours
3. Roll small balls of the mixture into slightly flattened burgers (it should make about 12) and fry in a griddle pan for about 5 minutes each side or until cooked through, turning them over carefully so they don't break up.

Eating For Better Health, £7.49, amazon.co.uk

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