Feed yourself Fabulous with Dale Pinnock

Your takeaway might be a well kept secret but the condition of our skin, hair and nails is an outward sign of our inside health. Here's how you can eat your way to a better looking you!

Parsnip soup

Serves: 4

Ingredients

1 large white onion, finely chopped2 cloves of garlic, finely chopped1 tbsp olive oilpinch of sea salt5-6 large parsnips, small dice, skins left on500ml vegetable stockMethod

• Place the onion and garlic in a deep saucepan with a little olive oil and a good pinch of sea salt, until the onion has softened and started to turn translucent

• Add the diced parsnip and enough vegetable stock to just cover everything. Simmer for around 20 minutes, or until the parsnips have softened, and then blitz into a smooth creamy soup.

LEVEL: EASYPAN TO PLATE IN: 20FREEZE: YESVEGETARIAN: YESFIVE A DAY: 2

Applejacks

Makes: 8-10 bars

Ingredients

2 fresh apples – any sweet eating apple / avoid granny smith2 tablespoons of honey2 tablespoons of butter or coconut oil180g of porridge oats2 teaspoons of cinnamon

Preheated oven gas 4/180c

Method

• Cut the apples into quarters, remove the seeds, and then place into a food processor. Process the apples into a coarse puree.

• Melt the butter and honey together in a pan over a high heat

• Once the oil and honey have combined, stir in the apple puree, and mix well

• Add the oats and the cinnamon, and mix thoroughly to form a sticky mixture

• Transfer the mixture into a greased baking tin, push the mixture down well, and place the tray on the top shelf of a preheated oven gas 4/180c

• Bake for around 20 minutes, or until the top has become a golden brown

• Allow to cool fully before cutting into inch and a half squares

LEVEL: EASYPAN TO PLATE IN: 30VEGETARIAN: YESFREEZE: YES

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