Recipes By Emilia ​ Emilia is passionate about creating nourishing and delicious recipes - nutritious food does not mean boring! And remember, a key to finding a healthy dietary pattern, is balance not restriction. She developed her skills in the kitchen cooking at home growing up, learning about hospitality, catering and food sciences during her studies and working as a Commis Chef under Raymond Blanc OBE at Le Manoir aux Quat'Saisons. In her simple recipes, Emilia shares tips and tricks to make your life in the kitchen easier, and to personalise recipes to your own preferences. breakfast lunch dinner drinks sweets Autumn Enchiladas Double Chocolate Bliss Balls Scrambled Eggs Apple Granola Lemon Poppyseed Traybake Nut and Date Granola Tomato Balsamic Chutney Green Banana Smoothie Tuna Sandwich Filler Omelette Pizza Scrambled Tofu Creamy Mushrooms on Toast view more

Recipes By Emilia ​ Emilia is passionate about creating nourishing and delicious recipes - nutritious food does not mean boring! And remember, a key to finding a healthy dietary pattern, is balance not restriction. She developed her skills in the kitchen cooking at home growing up, learning about hospitality, catering and food sciences during her studies and working as a Commis Chef under Raymond Blanc OBE at Le Manoir aux Quat'Saisons. In her simple recipes, Emilia shares tips and tricks to make your life in the kitchen easier, and to personalise recipes to your own preferences. breakfast lunch dinner drinks sweets Autumn Enchiladas Double Chocolate Bliss Balls Scrambled Eggs Apple Granola Lemon Poppyseed Traybake Nut and Date Granola Tomato Balsamic Chutney Green Banana Smoothie Tuna Sandwich Filler Omelette Pizza Scrambled Tofu Creamy Mushrooms on Toast view more

the podcast NEW EPISODES ARE OUT NOW The nutrition nourishment podcast; a podcast where talk with inspiring guests, sharing their passion for food and nutrition, their advice, and their experiences with us. You can listen to the podcast on Spotify, Itunes, Google Podcast, and many more podcast platforms. I hope we can help to inspire your journeys. season 1 season 2 season 3

Recipes By Emilia ​ Emilia is passionate about creating nourishing and delicious recipes - nutritious food does not mean boring! And remember, a key to finding a healthy dietary pattern, is balance not restriction. She developed her skills in the kitchen cooking at home growing up, learning about hospitality, catering and food sciences during her studies and working as a Commis Chef under Raymond Blanc OBE at Le Manoir aux Quat'Saisons. In her simple recipes, Emilia shares tips and tricks to make your life in the kitchen easier, and to personalise recipes to your own preferences. breakfast lunch dinner drinks sweets Autumn Enchiladas Double Chocolate Bliss Balls Scrambled Eggs Apple Granola Lemon Poppyseed Traybake Nut and Date Granola Tomato Balsamic Chutney Green Banana Smoothie Tuna Sandwich Filler Omelette Pizza Scrambled Tofu Creamy Mushrooms on Toast view more

Mum's Yorkshire Puddings 26th July 2020 MAKES 8 Puddings TIME 35 mins "Everyone loves a well risen yorkshire!" Mum. Mum's Tips: Use crisp and dry oil for the best yorkshires. This recipe makes 8 large yorkshires which open freeze perfectly! Ingredients * 100g Plain Flour * 1⁄4 Tsp Salt * 3 Large Eggs * 225ml Milk * 4 Tsp Vegetable Oil Method 1. Heat the oven to 200degreesC fan. 2. Use two 4 hole yorkshire tins. 3. Put 1 tsp of vegetable oil in each hole. 4. Put the tins in the oven and ensure that the oil is bubbling hot, the hotter the better! Mum sometimes uses a pastry brush to grease/oil the edges of the tins. 5. In a bowl, mix all the ingredients with a whisk, (Mum finds an electric is best!) until pale and there are bubbles in the mixture. 6. Successful yorkshires are all down to the pouring of the batter... use a pouring jug, be quick, do not allow the oven to cool and pour directly into the tins on the oven shelf; pour into the middle of the yorkshire tin holes. (Do not overfill, it does not create bigger or better as they do not rise so well.) 7. Bake for 20 minutes, do not open the oven before they are golden brown. 8. Take out of the oven carefully, as to not knock out the air. 9. Serve with roast dinner. Enjoy!

Watermelon & Mint Juice 04th July 2020 MAKES 1 Portion TIME 10 mins A refreshing juice, perfect for a hot day. My Tip: Add more or less water depending on how dilute or concentrated you like it! Ingredients * 1 Cup of Watermelon * A Handful of Mint * 1 Cup of Water TO SERVE * Ice Cubes Method 1. Blend until smooth! Serve with ice cubes, and enjoy!

Recipes By Emilia ​ Emilia is passionate about creating nourishing and delicious recipes - nutritious food does not mean boring! And remember, a key to finding a healthy dietary pattern, is balance not restriction. She developed her skills in the kitchen cooking at home growing up, learning about hospitality, catering and food sciences during her studies and working as a Commis Chef under Raymond Blanc OBE at Le Manoir aux Quat'Saisons. In her simple recipes, Emilia shares tips and tricks to make your life in the kitchen easier, and to personalise recipes to your own preferences. breakfast lunch dinner drinks sweets Autumn Enchiladas Double Chocolate Bliss Balls Scrambled Eggs Apple Granola Lemon Poppyseed Traybake Nut and Date Granola Tomato Balsamic Chutney Green Banana Smoothie Tuna Sandwich Filler Omelette Pizza Scrambled Tofu Creamy Mushrooms on Toast view more

Sweet Goat's Cheese Tarts 15th January 2022 MAKES 12 Tarts TIME 30 mins I love putting sweet and savoury ingredients together and loved creating this recipe as making appetisers always remind me of my time as a Commis Chef at Belmond Le Manoir aux Quat'Saisons. These are perfect if you are having a dinner party (or for any day of the week!) My Tip: If you're not a goat's cheese fan, this can be swapped with cottage or feta cheese! Ingredients * 1 shallot, finely diced * 1 large garlic clove, finely diced * 1 sprig of rosemary, finely chopped * 1 tsp vegetable oil * 1 pear, finely diced * 2 tsp golden syrup (or maple syrup or honey) * 125g puff pastry * Black pepper, to taste * Extra rosemary, to top Method 1. Preheat the oven to 190degreesC. 2. Put the vegetable oil in a frying pan on a low-medium heat. Add the chopped shallot, garlic and rosemary to the pan. 3. Once the shallot has gone translucent, add the pear and 1tsp of golden syrup. Cook under reduced, soft, and sticky. 4. Portion the puff pastry into 12 rectangles, and lightly score around the edge (this will guide you where to put your filling, and help the edges rise). 5. Assemble the tarts, first by adding the pear mix to the pastry, then the goats cheese, some black pepper, and extra rosemary sprigs. 6. Put in the oven and cook until golden, about 18-22 minutes. 7. Finish with the rest of the golden syrup and enjoy!

Marrow & Broccolini Wild Rice 25th July 2020 MAKES 4 Portions TIME 40 mins A fragrant, vibrant green summer dinner. In collaboration with EcoRefill, an online plastic free pantry helping to reduce our impact on the environment. My Tips: You could reduce the portion sizes and it is perfect for lunch on the go. Pack in a lunch box and take the vinaigrette in a little pot and ready to stir in when you would like to enjoy. You can swap any of the greens out for what veggies you have in the fridge or the rice for pasta or noddles. Ingredients FOR THE ROASTED CHICKPEAS * 200g Chickpeas * 1 Tbsp Rapeseed Oil * 2 Tsp Mustard Seeds (I used EcoRefill's, which I crushed in a pestle and mortar) * 2 Tsp Smoked Paprika * 1 Tsp Turmeric * 1 Tsp Garlic Salt FOR THE BASE * 4 Portions of wild rice (60-90g per person). * 1 Tbsp Rapeseed Oil * 2 Garlic Cloves * 1 Large Marrow * 200g Broccolini * 100g Cashew Nuts FOR THE VINAIGRETTE * 3 Tbsp Rapeseed Oil * 3 Tbsp Maple Syrup * 2 Tbsp Apple Cider Vinegar * 1 Tbsp Sesame Seed Oil * Juice and Zest of 1 Lime * Pinch of Salt FOR THE HARISSA YOGHURT * 40g Plain Greek Yoghurt * 2 Tsp Harissa Paste TO SERVE * 100g Feta Cheese * 2 Spring Onions * ½ Fresh Chilli (or sprinkle of dried) * A Handful of Coriander * Salt and Pepper to taste Method FOR THE ROASTED CHICKPEAS 1. Pre-heat the oven to 200degreesC. 2. Drain your chickpeas and add to a baking tray. 3. Drizzle the chickpeas in the oil and then sprinkle over the spices. Stir them until evenly covered and then put in the oven for 30 minutes or until golden and crispy. FOR THE BASE 4. Boil some water and add the rice. Add a lid and leave until cooked. It will take around 30 minutes. 5. Slice the marrow length ways to 0.5cm thickness, then slice into 3 long strips. 6. Add the oil to a grill pan on a medium to high heat. Add the garlic and the strips of marrow. Cook until golden (you may need to do this in a couple of batches depending on the size of your pan). 7. Add the broccolini and cashew nuts to the same pan, cook until golden, and the nuts have started to toast. FOR THE VINAIGRETTE 8. Add all of the ingredients together and give a good stir (I like to do this by putting them all into a jam jar, securing the lid tightly and giving it a good shake). FOR THE HARISSA YOGHURT 9. Simply add your yoghurt to a bowl and softly stir in your harissa paste, until a pink swirl appears in the white of the yoghurt. TO SERVE 10. Crumbled over the feta cheese and finely sliced spring onions and chilli. Finish with a sprinkle of coriander leaves. 11. The vinaigrette should add a punch of flavour and the vegetables should be flavoured with garlic, add salt and pepper to taste. Enjoy!

Scrambled Eggs 3rd October 2023 MAKES 2 TIME 20 mins I was taught to make these creamy scrambled eggs a couple of years ago and it honestly was a game changer, so I wanted to make sure I had shared with you! My Tip: These are delicious served on toast, with smashed avocado, roasted tomatoes, maybe a sausage and topped with spring onions, pesto (I have a recipe!), chilli flakes, and corriander! Ingredients * 4 Eggs * Salt and pepper, to taste * 1 Tsp rapeseed oil (or other neutral oil) Method 1. Crack all your eggs into a mixing bowl, and season well. 2. Add rapeseed oil in a a non-stick frying pan and warm on a medium-low heat. 3. Add the eggs (they should not sizzle when you add them), turn down to a low heat, and gently continually stir until they start to form together! It takes about 10mins (depending on size & number of eggs) and patience but is absolutely worth the time!

Mince Pies 13th December 2020 MAKES 12 Pies TIME 45mins-1 hour This is our favourite family homemade mince pies, being made since 1995, recipe was handed on from a lovely lady, Jane Barter. Tips: These are perfect to freeze and enjoy warmed up later x Ingredients * 225g Plain Flour * 55g Ground Almonds * 140g Room Temperature Butter (plus extra for greasing tray) * 1 Orange (Grated Rind) * 55g Caster Sugar (plus extra for sprinkling) * 1 Egg * 10g Cold Water (Dessert Spoon) * A Jar of Mince Meat (you may not need it all, but can decide how much you would like to add!) Equipment * 12 Hole Baking Tin * x2 Round Cutters (8cm and 6cm) * 2 Teaspoons * Pastry Brush Method 1. Preheat the oven to 190degreesC. 2. Rub with fingers flour, almonds and butter in to a fine crumb. 3. Add caster sugar and orange rind (juice the orange to drink!). 4. Separate your egg into the yolk and white. Keep your white to a side for use later. Add one egg yolk and the water to bind the crumb and bring together into a ball of pastry. 5. Dust your work surface with plain flour. Separate the ball of pastry into 2/3 and 1/3. (The 2/3 is for the base of the mince pies and 1/3 for the tops). 6. Grease your baking tin with some butter. 7. Roll out the 2/3 ball as thin as you can manage. Cut out 12 circles of pastry using the 8cm cutter. Add these to your baking tin. 8. Take your teaspoons, one of which you can use to pick up some mince meat, the other you can use to push the mince meat into each pastry case. You can fill these however much you like, we usually use one teaspoon per pastry case. 9. Once all 12 of the base pastry cases are filled. Take the 1/3 of your pastry. Again roll it out as thin as you can, but this time use the 6cm cutter to cut 12 circles, which will make the lids. 10. Take your pastry brush and the egg white from earlier, and brush the outside rim of the pastry cases in the tin which are filled with mince meat (this will help your lids attach). Then add a lid to each mince pie. 11. Brush the lids with the remaining egg white and dust with a little caster sugar. This will help to make them go golden brown and too give the a meringue crust. 12. They are ready for the oven! Place on a middle shelf in the oven, and bake for 12-15 minutes until golden brown. 13. Take out of the oven, place on a baking tray to cool slight/ 14. Enjoy these warm or cold, on their own or with custard/ cream, and enjoy!

Scrambled Tofu 21st July 2023 MAKES 2 Portions TIME 15 mins This scrambled tofu is one of my favourite recipes to make (whether that be for breakfast, brunch, lunch or dinner!) - I’ve been promising this recipe for ages, and just ahead of the weekend… here it is! My Tip: This can be ready straight away if in a rush, or prepared a couple of hours in advance to allow the tofu to really soak up flavours! Ingredients * 3tsp Rapeseed oil * 1tsp Low salt soya sauce * 1tsp Honey/ Maple syrup * 1tsp Garlic granules * 1tsp Smoked paprika * 1tsp Turmeric * 180g Tofu * 1 Garlic clove Method 1. Mix together the marinade, by combining together 2tsp oil, soya sauce, honey, and spices. 2. Crumble the tofu into the marinade, and stir well** I like to have some big chunks and some smaller ones for a variety of textures but the size is really up to personal preference! 3. Finely slice the garlic. Heat up the remaining oil in a saucepan on a medium heat. Then add the garlic, and cook until just starting to go golden. 4. Add the tofu to the pan and stir. Allow to go crispy and golden, stirring occasionally - this takes about 10 minutes, depending on the size of your tofu chunks! 5. And you are ready to serve - one of my personal favourite ways to have it is on avocado toast with roasted tomatoes! Have you had scrambled tofu before? What’s your favourite thing to have it with? Let me know if you like the look of this recipe and give it a go!