Beetroot & Apple Bread & Butter Pudding 

Here’s a healthy twist on your regular Bread and butter pudding – it’s also a great way to get your little ones to eat beetroot (we know how difficult that can be !)

Bread & butter is a traditional , comforting pudding and this one uses less sugar and more fruit. 


8 slices of bread , lightly buttered ( crusts on or off , we like them on ) 

6 slices of bread cut into triangles , lightly buttered and with a thin layer of any jam ( strawberry , apricot , raspberry …)

6 small pre-cooked beetroots grated 

2 small apples grated 

2 cups of milk 

1 full egg + 1 egg yolk 

3 tbsps of sugar 

1 tsp Vanilla extract 

2 tbsps Creme fraiche ( optional) 


Preheat oven to 180 degrees Celsius 

Lightly grease an oven proof dish 

Place the 8 slices of bread in the dish, covering the base

Evenly sprinkle over the grated beetroot & apple

In a seperate bowl make the custard by whipping the milk , eggs , sugar , Creme fraiche & vanilla until combined 

Pout the custard over the bread and leave for 10 minutes to allow the bread to soak up the custard 

Use the back of a fork to press down on the soaking bread

Place the triangular slices of bread over the top. You may need to cut the slices to fit or just push down around the corners of the dish 

Bake for 30-40 minutes. 

x Anu & Suba 


Curried Cous Cous with Tuna, Cavalo Nero & Peas

Curried cous cous

When you’ve had one of those manic days but want a hot, comforting meal for dinner, this is a hearty, healthy winner that takes less than 15 minutes. In fact. We’re having it for dinner right now!

Portions: 2 large main portions or 4 small ones


For the Cous Cous:

1 cup cous cous

1 1/4 cup hot water

1 teaspoon fish curry powder (if you don’t have fish specifically then just curry powder will do)

1 tsp salt

1 tsps lemon thyme or regular thyme -optional

For the curry:

Some olive oil for frying the onions, garlic and spices

1 onion, sliced

2 cloves garlic

1 tsp sea salt (or to taste)

1 tsp cumin seeds

2 tbsps chopped tinned tomatoes

2 tins of tuna (220g drained)

6-7 leaves of Cavalo Nero, chopped up (you can use kale or spring greens if you can’t find Cavalo Nero)

1 cup of frozen peas, blanched quickly in hot water and removed

1 1/2 tsp curry paste or 2 tsp curry powder

1 tbsp preserved lemon (or rind of 1 lemon + juice of 1/2 lemon+ 1/2 tsp sugar) – optional


Place the cous cous in a bowl and add the salt, curry powder and thyme. Pour in the hot water and cover. Leave aside.

Pour the olive oil in a pan and add the onions. Fry till soft and translucent and then add the garlic and cumin seeds. Fry for a minute till the cumin releases its gorgeous smell. Add the curry paste/powder and fry for another half a minute. Add the tinned tomato and the preserved lemon and mix it in with everything in the pan. Now add the Cavalo Nero and tuna and cook until the Cavalo Nero begins to soften. Add the salt and stir in. Take it off the heat and mix in the peas (which give the dish a little sweetness to balances out the spice). Now, add the cous cous to this pan and mix it all in well. Done!

X Anu & Suba

PS: If you don’t have preserved lemon, no problem! This is a quick replacement (not as good to be honest, but gives it a similar kick) Add the rind of 1 lemon to the juice of half a lemon and 1/2 tsp of sugar. Stir it and let it sit while you prepare everything else.