Ingredients 300g Self raising flour 1 tsp Bicarbonate of Soda 50g Large rolled porridge oats 100g Light muscovado sugar 2 Bananas 250 ml Buttermilk 5 tbsp Olive oil 2 Egg whites 150g Blueberries Method Heat oven to 160c Fan/180c/Gas 4 Place 12 paper muffin cases into a muffin tin Put the flour and bicarb into a large bowl Add the sugar, saving some to sprinkle on the top of the muffins and the oats to the flour Mix and make a well in the centre Mash the bananas in another bow

Ingredients Olive oil 1 onion, finely chopped. 3 garlic cloves, crushed or finely chopped. 2 chillies, finely chopped. 2 tbsp of smoked paprika (La Chinata is the best) 2 tsp of chilli powder 2 tsp cumin 1 can of tinned plum tomatoes 1 vegetable stock cube 1 can of kidney beans 1 bag of Quorn Method Heat a splash of oil in a large pan. Add the onions and cook for 3 minutes on a medium heat. Add the Quorn and a splash more oil if needed and cook for 7/8 minutes. Add the chilli

Ingredients leftover turkey leftover gravy 1 onion, quartered any veggies, leave the skin on and just roughly chop. 1/2 pint stock 1/2 tsp thyme 1 vegetable stock cube salt and pepper to taste Method Heat olive oil in a large casserole dish and add the onions, cook for 5 minutes. Add in all of the veggies and cook for a further 5 minutes, adding the thyme for the last 30 secs. Add all remaining ingredients and bring to the boil. Place the lid on the casserole and place in a p