Bitter Chocolate Orange Peels

This recipe is so easy and so simple.

Wrap up and give as edible presents or for an unconventional chocolate snack!

Chocolate Orange


  • 2 Large thick orange peels (I used Jaffa)
  • 250g Caster Sugar
  • 100g Dark Chocolate

You can cut your peel however you like. I would suggest that it is no bigger than your thumb. Remove any remaining pith on the peel with a sharp knife or peeler. Pop the peel into a heatproof bowl and cover with boiling water. Let the peel soak for 5 mins. Drain then repeat once more. In a pan add 250ml of water and the caster sugar. Allow the sugar to dissolve and then add the orange peel. Leave to simmer for 10 mins. Remove the peel from the pan and leave to dry over night. Once dried completely, in a bowl melt the chocolate. Dip the orange into the melted chocolate and then rest on greaseproof paper until the chocolate has hardened. There you have it.. Delicious chocolate orange.

Keep in an airtight container for up to 1 week.

Leftover Vegetables – Roasted

Almost everyone buys too much fresh veg..

Which means at the end of the week when they’re starting to look old and wrinkly.. into the bin they go.

Lets face it, we all throw out too much food, especially fresh fruit and vegetables. In the UK alone we throw away 7 million tonnes of food and drink from our homes. More than half of that we could have eaten and drank.

Soooooo.. here is a quick easy recipe that is super healthy and uses up the rest of your old veggies, even if they are looking tired.

Roasted Vegetables


This is easy, Any vegetables that you have left over.

I used..

Serves 2

  • 1 Whole Onion
  • 1 Carrot
  • 1/4 of Pumpkin (butternut squash is good)
  • 3 cloves of Garlic
  • A good glug of Olive Oil
  • Mixed Herbs (You can use any spices/herbs you have lying around)
  • Seasoning

Pre-heat your oven to Fan 180°C / Gas mark 6. Chop and slice vegetables into similar sized chunks. Coat in the olive oil and season. Chuck in the chopped/crushed garlic. Add any Herbs or Spices you like. Pop onto a baking tray and spread out evenly (line with grease proof paper if you can’t be bothered to wash up!). Put into the oven and roast for 40 mins – 1 hour. Turn the vegetables every 15 mins. Once roasted to perfection, serve with meat or fish. Delicious in couscous for a healthy lunch.


  • Sprinkle cumin seeds over carrots
  • Easy substitute for your sunday roast
  • Roasted butternut squash on a green salad with crumbled feta (to die for!)