Sommer Pyne Recipes

Place frozen fruit of your choice in the bottom of the jar. I used mixed berries – blueberries, blackberries and strawberries.

In a separate bowl mix the oats, grated apple, cinnamon, milk, honey and desiccated coconut.

Pour mixture between the four jars. Top with Greek yogurt, fruit, nut or nut butters (optional). Can be stored up to five days if covered.

Place the frozen fruit at the bottom of the jar.

In a separate bowl mix chia seeds, almond milk and honey. Pour mixture into each jar. You can also add toppings like nuts, desiccated coconut and more fruit.

Pop in the fridge to set. Should be ready within 2 hours. Can be stored up to five days if covered.

Note: You can also take half of the mixture and fruit and place in a blender. You can then layer different colours.

Place your whole chicken in a large pot with 4 pints of chicken stock, ginger, garlic and white parts of spring onion. Put on a slow simmer for 20-30min until the chicken is falling off the bone. Occasionally stir and pour the broth over the top of the chicken.

When it’s ready carefully drain and remove the chicken from the broth to a plate. With two forks remove and shred the chicken meat from the caucus (don’t forget to remove the chicken meat from underneath the chicken) and place in a separate dish and put to one side.

Next, chop all your veg and put to one side. Strain your broth through a sift into a large pot. At this stage you can do the next steps without simmering and simply place in the fridge so that you can heat up the following day for dinner or lunch. Or simply place the pot back on to a simmer and add your veg, soy a sauce, sesame oil and seasoning.

Simmer for a couple of minutes and then add the chicken and cook through. If you want your veg to be less crunchy then simmer for longer. It’s now ready to serve on its own or with rice or noodles.

If you have left over baked sweet potatoes from your roast dinner, then use them or pre-heat the oven to 180, chop your sweet potatoes into chunks, cover with olive oil, season and pop in the oven for 20-30 min or until soft. Baking them gives the overall curry a creamier texture. You can skip this part and just add chopped raw sweet potato to the curry and cook longer.

Once the sweet potato is ready remove from the oven and put to the side. Add olive oil to a large pot and sautee the onion and garlic until opaque, then add the ginger for a minute. Add the spices and continue to stir until you can smell the aromas of the spices. If it’s a little dry just add more olive oil.

Stir in the chickpeas until coated for 1min. Add the tomatoes and stock and simmer for about 10-15min. Stir as you go and push the chickpeas to the side of the pan to help break them down. Now, add your baked sweet potatoes and cook for another 10 min.

The curry should be getting thicker and all the ingredients broken down. Now it’s time to add coconut milk and stir. Add the baby spinach and cook until wilted. Taste and add any seasoning. Serve with rice and add the garnish.

Place all ingredients in a jar and shake. Store in the fridge for up to four days.

Place all ingredients in a jar and shake. Stored in the fridge for up to four days.