Healthy Winter Dishes

As the night’s get darker we are all tempted to eat big homely dinners as well as snack before bedtime! Here are a few recipe ideas for healthier, lighter winter meals that taste delicious as well as some good snack ideas too!



Serves 4


  • 1 tbsp coconut oil

  • 1 large onion, finely diced

  • 2 garlic cloves, crushed

  • 2cm fresh ginger, peeled & finely chopped

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 1 tsp chilli powder

  • 1 cinnamon stick

  • 450g Alpro Plain Unsweetened Yoghurt Alternative

  • 200ml vegetable stock or water400g sweet potato, peeled & chopped into small chunks

  • 250g drained chickpeas

  • 150g fresh spinach

  • Toppings: Lime, Coriander, Chilli & drizzling of extra yoghurt


Begin by heating the coconut oil in a large pan. Then add the onion, garlic, and ginger and fry until the onion has softened. Add the spices and cook for about 2 minutes.

Add 2tbsp of Alpro Plain Unsweetened & mix in to make a paste. Then add the sweet potatoes, stock & the remaining yoghurt & cook for 20 minutes.

Add the chickpeas & spinach & simmer for another 5 minutes adding a little water if it starts to stick. Season to taste & serve with fresh lime wedges, coriander, chilli, & a drizzling of extra yoghurt.




Serves 2-4

  • 1 small tin of sweetcorn, drained 

  • 1 tin of black beans (or red kidney beans), drained

  • ½ red onion, diced

  • 1 garlic clove, grated

  • 2 tomatoes, diced

  • ½ tsp smoked paprika

  • Juice of a lime 

  • Salt and pepper to taste

  • 50g of cheese (or vegan cheese), grated

  • 4 tortilla wraps 

  • Guacamole (homemade or store brought), to serve

  • Olive oil (to grease pan)


In a bowl, combine the beans, sweetcorn, onion, tomatoes, paprika, and lime juice. Season and set aside

Grease  a frying pan with oil and place over a medium heat. Press one tortilla into the pan, half the bean mixture and cheese. Place another tortilla on top.

Cook for 2-3 minutes on each side (invert onto a plate to turn it over), until golden, the cheese is melted, and the filling is hot. Cut into wedges and serve with guacamole to dip.


RECIPE 3 - Healthy Winter Porridge

Serves 4


  • For the porridge:
    150g rolled oats
    500ml skimmed milk
    500ml water
    50g sunflower seeds

  • For the topping:
    400 g of blueberries, raspberries and strawberries
    Clarks Maple Syrup


1. Combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat, until the mixture begins to boil. Turn the heat down and stir continuously for 4 – 5 minutes until the porridge becomes thick and creamy.

2. Remove from the heat and stir in the sunflower seeds. The porridge will continue to thicken as it cools.

3. Divide the porridge between 4 warm bowls, top with the fresh berries and drizzle generously with Clarks Maple Syrup.

Notes: Substitute the sunflower seeds for a mixture of pumpkin, sesame and poppy seeds. Frozen berries are a good substitute when fresh berries are not available. Simply warm in a small saucepan with a good glug of maple.

RECIPE 4 - Cod with an orange & dill crumb and hasselback potato recipe



Serves 1 - Double ingredients for two or triple for 4

  • 1 large baking potato

  • 1 cod fillet (about 180g)

  • 1 slice bread (preferably seeded)

  • zest ½ orange

  • ½ small pack dill, roughly chopped

  • 1 small garlic clove, crushed

  • drizzle olive oil

  • 2 tbsp crème fraîche, to serve

  • steamed vegetables, to serve (optional)


  1. Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).

  2. Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.

  3. Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with crème fraîche and steamed vegetable.