apple crumble

Welcome to fall/autumn… 🍂🍁

I’ve recently discovered how to make a healthy vegan apple crumble, and it couldn’t be simpler!

This is the perfect autumn snack that will fulfil your sweet cravings, but in a healthy way.

Ingredients for making the apple crumble

Apple (halved)
*** I used a pink lady apple

2 slabs of butter (melted)


Clear runny honey

Method for making the apple crumble

Cut your apple in half, removing the core.

Place it face down in a baking tray (lined with parchment paper) and score the apple (like a Hasselback potato).

Melt a slab of butter on a low heat, before basting the Hasselback apple.

Pop the now buttery apple into the oven to cook on a 150 degree (or 200) heat for 25 minutes (depending on the strength of your oven)

Once cooked, get your buttered apple out to cool for 10 minutes.

While your cooked buttered apple is cooling, heat up another slab of butter, this time adding the honey and muesli into the saucepan while it melts.

Stir the muesli into the honey & butter mixture until coated – you’ll start to see the muesli turn golden brown.

Once your buttered apple has cooled, drizzle the honey-roasted muesli over the top of the apple before popping back into the oven for 5-10 minutes (depending on the strength of your oven).

There you have it, a quick, healthy apple crumble with a difference.

Optional: serve with ice cream

Transforming the apple crumble into a ‘pumpkin spice’ version

4 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

The above ingredients are all you need to make pumpkin spice mix from scratch. Theoretically, all pumpkin spice is, is pumpkin pulp (purée) left to ‘marinade’ in cinnamon, ginger, cloves and nutmeg.

tuna fishcakes

In the fight against coronavirus, we need to keep our vitamin & mineral levels up… One way to do it is by changing food habits – enter tuna fishcakes.

Foods high in zinc & omega are vital when boosting the immune system… Zinc and omega (found in tuna) have been proven to – along with vitamin D, C and B-complex.

As you may already know, tinned/canned tuna is high in Zinc. However, it doesn’t always taste good…

If you don’t have a bad word to say about tinned/canned tuna, that’s fine. I like it too.

Although, you might agree that it’s important to change up the way we bring it into our system, straying from the usual tuna & sweetcorn pasta/sandwich.

Here’s an interesting and adventurous way of serving canned tuna…

Yes, the image might make it seem like fine-dining, but in reality it couldn’t be simpler!

Ingredients needed for the tuna fishcakes

4 John West Tuna Chilli Infusions

Crushed Pringles (Sour Cream & Onion)

3 tablespoons of three different types of mayo (Nando’s perinaise, vegan mayo and Hellmann’s chilli mayo)

Spring Onion (chopped)

How to make the tuna fishcake

Mix ingredients in bowl.

If it gets sticky and gloopy, increase the amount of ground Pringles.

Shape into patties


Serve with: toasted sourdough bread, Guacamole (recipe for this coming soon) and basil leaves. All are optional, of course.

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