1 Place the pork into a slow cooker

2 Add ½ cup of apple cider vinegar and ½ cup of water to the bottom of the slow cooker

3 Add 1 tsp salt, ½ tsp pepper, 1 tsp cumin and 1 tsp paprika. Add a squirt of BBQ sauce

4 Cook on low for 8 hours or high on 6 hours

5 When done, place the pork into a bowl and shred with two forks. Mix in some a couple of tbsp of the liquid to make it moist but not soggy

1 Add 1 tbsp olive oil & 2 tbsp lemon juice
1/2 tsp salt & 1/4 tsp pepper
1 chopped clove of garlic
1 tsp fresh rosemary (1/2 tsp dried)
into a plastic bag or bowl

2 Slice 400g (14 oz) of chicken into strips

3 Add the chicken and mix well to combine. Marinate at least for 30 minutes

4 Cook the chicken in the oven for 20-30 minutes when you have enough room in there

1 Slice 400g (14 oz) pepper and 100g (3.5 oz) of onion. Place on a baking tray. Add 200g (7 oz) cherry tomatoes

2 Slice 800 (24 oz) of sweet potato into chips and place on a large baking tray

3 Cube 800g (24 oz) of sweet potatoes and place on a baking tray

4 Dice 200g (7 oz) of pepper, 100g (3.5 oz) of onion and 200g (7 oz) zucchini. Place into a saucepan

5Chop 6 cloves of garlic. Divide evenly between the saucepan, the tray with the peppers, onion and tomatoes and the cubed sweet potatoes

1 Preheat the oven 180c/350f

2 Add 2 tbsp olive on the tray with the peppers and season with 1/2 tsp s class="lazyload" alt, ¼ tsp pepper, 1 tsp cumin and 1 tsp of paprika. Add chili to taste

3 Cook in the oven for 30 minutes

1 Add 3 tbsp of olive oil on the tray with the cubed sweet potatoes

2 Add 1 tsp fresh rosemary (1/2 tsp dried), ½ salt and ¼ pepper. Mix well together

3 Cook in the oven for 30 minutes

1 Add 3 tbsp olive oil on the sweet potato chips

2 Add 1/2 tsp salt, 1/4 tsp pepper. Mix together

3 Cook in the oven for 30 minutes

1 Defrost 400g (14 oz) of prawns if they are frozen in lukewarm water

2 Add 2 tbsp of olive oil to the saucepan with the veg. Turn heat to medium high

3 While the veg is cooking, dice 200g (7 oz) of chorizo into smaller pieces

4 Add the chorizo straight away into the saucepan. Cook for 10-15 minutes

5 Add the prawns into the saucepan. Cook for about 5-8 minutes

6 Add 200g (7 oz) spinach into the saucepan and cook until just wilted.
Depending on the size of your saucepan you may have to do this in stages, wilting the spinach in before adding more

7 Divide the cooked dish into four portions. Freeze any portions not eaten in the next two days

4 Bake in the oven for 20 minutes, or until golden brown

5 Divide the dish into four portions. Freeze any portions not eaten in the next two days

Note: To keep the wraps firmer after defrosting and heating, consider making the filling into four portions and assembling on the day of eating.

1 Place the roasted fajita veg into a bowl. Make sure to include all of the juices

2 Mix in 400g (14 oz) of shredded pork and fresh cilantro

3 Divide the pulled pork filling into four portions

4 Make four wraps (or freeze the filling for later use). Each wrap contains:
25g (1 oz) of grated cheddar
4 tsp of sour cream
Hot sauce of your choice, lemon juice and fresh coriander

5 Wrap each burrito individually first in parchement paper followed by foil. Freeze any portions not eaten in the next two days

Scrambled eggs with salmon and kale

Note: This makes two portions. Repeat as necessary

1 Scramble 4 eggs into 1 tbsp of olive oil. Season to taste with salt and pepper
2 Steam 200g (7 oz) of kale for 5-8 minutes

Yogurt with blueberries and nuts

Note: This makes one portion. Repeat as necessary

Combine the following ingredients and store in the fridge:
100g (3.5oz) Greek yogurt
100g (3.5 oz) blueberries
20g (1 oz) pumpkin seeds
20g (1 oz) almonds