15 Healthy Ways To Enjoy Comfort Food

Bring the macaroni to the boil and then simmer according to the instructions on the packet or to your preferred texture.

Peel the potatoes and carrots and cut them into small chunks. In a large saucepan, bring them to the boil and then simmer until soft (around 15 minutes).

Drain the water and then add them to the blender.

Add all the other ingredients to the blender and then blitz until really smooth.

Add the cheese sauce straight onto the pasta and stir through until fully covered.

Add any of the optional extras or enjoy the dish on its own... it's great either way.

In a large frying pan, cook the mushrooms in a little oil until soft. Add the garlic after a few minutes of cooking.

Add the cherry tomatoes and spinach, stirring occasionally. Heat for a few minutes until the spinach has wilted.

While the veggies are cooking, place the spaghetti in a large saucepan, add water, bring to the boil and then simmer for around 5 minutes or until just soft.

Drain the spaghetti and mix together with the vegetables and pesto.

Season then top with rocket, pine nuts and nutritional yeast.

Preheat the oven to 170°C and lightly grease a small heatproof lasagne or pie dish with coconut oil.

Add the water and dates to a small saucepan and simmer for 5 minutes, until the dates have absorbed at least half of the water, then use an immersion blender to whizz them into a purée.

In a small saucepan, melt the coconut oil and then pour it into a bowl with the coconut sugar and stir until all the sugar has been dissolved.

Stir the flour and bicarbonate of soda into the coconut oil and sugar mixture, then mix in the almond milk and maple syrup.

Lastly, stir in the date purée and apple cider vinegar. Mix until everything has been well incorporated and the batter is smooth.

Pour the mixture into the prepared dish and cover tightly with foil. Bake for 1 hour and 10 minutes, until a toothpick inserted into the middle of the pudding comes out clean.

To make the sauce, add all your ingredients to a saucepan over a medium to high heat, stirring to combine everything while it comes to the boil and starts to thicken.

Remove the pan from the heat and pour the toffee sauce into a jug ready for serving. You can make this in advance and store it in the fridge, then gently reheat in a saucepan before serving, or make your toffee sauce while the pudding bakes. Pour it while hot over your servings of sticky toffee pudding.

Preheat the oven to 180°C and season the chicken generously with salt and pepper.

Add the sunflower oil to a frying pan on a medium heat, then lay the chicken breasts into the pan. Cook for 5 minutes until the chicken is golden brown. Turn the breasts over and cook for another 5 minutes until golden on both sides.

Transfer the chicken breasts to a baking tray and roast them in the preheated oven for 15 minutes, until cooked through. Remove the chicken from the oven, transfer to a plate and cover loosely with foil until ready to serve.

Next, make the ramen broth. Heat the sesame oil in a large pot over a medium heat, until simmering. Add the garlic and ginger, cook for a few minutes until softened, then add the soy sauce and maple syrup. Stir to combine then cook for another minute. Add the stock, cover the pan, and bring to the boil.

Remove the lid, turn the heat down, simmer the broth uncovered for 10 minutes, then add the mushrooms. Simmer gently for a further 10 minutes to allow all the flavours to develop.

Add extra salt to taste then add the ramen noodles and pak choi to the broth and cook for 2 to 3 minutes. Once they are ready, use tongs to divide the noodles and vegetables between bowls. Top with your sliced chicken breast (no end bits) and ladle over the broth.

Add half a soft-boiled egg to each bowl along with some fresh coriander, togarashi and a lime wedge to serve.

Preheat your oven to 250°C/Gas Mark 9.

Spread the passata across the dough in a thin layer, right up to the edge.

Spread most of the grated cheese on top of the passata and then add the pepperoni. Add the last sprinkle of the cheese and then put the pizza in the oven for 7 minutes or until golden and bubbling.

Serve with a crack of black pepper on top.

Bring a large pot of water to the boil.

Meanwhile, heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add garlic and sauté for 1-2 minutes, or until garlic turns golden in colour.

Add aubergine to the pan and sauté for an additional 3 minutes.

Add the tomatoes and basil; simmer for 2 minutes and season with salt and pepper.

Cook the penne according to package instructions, then drain and toss with sauce in the pan.

Sprinkle with cheese and serve.

Preheat the oven to 220°C/ 200°C Fan/Gas Mark 7. Put the potatoes and garlic in a large, deep baking tray, drizzle with ½ tbsp oil and season. Roast for 20 minutes.

Add the onions, pepper and meatballs to the tray, drizzle with the remaining oil and season with pepper. Return to the oven for 10 minutes, then stir in the tomatoes and olives. Roast for 10 minutes more.

Meanwhile, mix the yogurt and cucumber in a bowl; lightly season. Serve the meatballs and veg with the basil leaves torn over and the cucumber yogurt spooned over.

Add 1cm of sunflower oil to a frying pan and bring to a medium heat.

Take the tofu and cut it length ways into batons 1cm x 1cm.

Mix all the Cajun ingredients together with the flour and toss the tofu batons until well coated.

Fry the tofu fries, turning until golden brown on all sides.

Put the fries in a bowl and serve with dips of your choice.

Preheat the oven to 200oC, gas mark 6.

Cook the potatoes in a large saucepan of boiling water for 4-5 minutes, add the kale and cook for a further 3 minutes. Drain.

Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, stir in the tomatoes, stock, nutmeg, potatoes and kale. Bring to the boil and season.

Spread a thin layer of kale mixture on the base of a shallow 2 litre dish, top with 3 lasagne sheets, spread over half of the remaining kale. Top with another 3 sheets lasagne. Spread over the remaining kale and then the last 3 lasagne sheets.

Mix the egg and cottage cheese together and season, spread over the lasagne and sprinkle with cheese. Bake for 30 minutes until golden and cooked throughout.