Method:

1. ​Preheat the oven to 180 degrees. Cut the unpeeled sweet potatoes lengthways into long, thin wedges. Drizzle the wedges with a little olive oil, season with salt and pepper and cook in the oven for about 20 minutes, or until they start to turn brown and the skin begins to crisp. Turn them over at least once, too.
2. Heat a little olive oil in a pan, add the spring greens and fry for about 5-8 minutes, or until they have turned a much brighter green colour. At this stage, add the garlic and chilli, season with salt and pepper and stir well.
   
3. Heat a non-stick frying pan or griddle with a tiny amount of olive oil. Add the tuna and sear it for 3-4 minutes on each side. Slice the tuna and arrange it on top of the greens and serve immediately.
   

Serves 4

Ingredients:

• 750g fresh or frozen cherries (thawed if frozen)
  
• 1 tablespoon honey
  
• 100g oats
  
• 100g wholemeal flour
  
• 1 teaspoon ground cinnamon
  
• 1 tablespoon cane sugar
  
• 1 tablespoon olive oil
  
• ​live probiotic yoghurt to serve.
  

Method:

1. Preheat the oven to 180 degrees. Remove the stalks and stones from the cherries.
   
2. Place the stoned cherries in a small pan with about 1 tablespoon water and the honey. Simmer over a high heat for 4-5 minutes, or until the cherries begin to soften and turn into a jammy mush.
   
3. Combine the oats, flour, cinnamon and sugar with the olive oil in a bowl. Mix well to create a breadcrumb-like texture.
   
4. Place the cherry mixture in a small baking dish. Top with the crumble mixture and bake in the oven for about 30 minutes, or until golden brown. Allow to cool for  a few minutes before serving with yoghurt.
   

Serves 8

Ingredients:

For the mash

• 1 large butternut squash peeled and cut into chunks
  
• 2 garlic cloves
  
• 1 tablespoon coconut oil
  
• 125ml almond or rice milk
  
• 1 teaspoon dried rosemary
  
• 1/2 teaspoon ground nutmeg
  
• sea salt and black pepper

For the filling

• 3 onions
  
• 3 garlic cloves, crushed
  
• 3 celery sticks, chopped
  
• 4 chestnut mushrooms, chopped
• 800g Turkey mince
  
• 1 tablespoon dried rosemary
  
• 3 thyme sprigs, leaves removed and stalks discarded
  
• 1 tablespoon tomato puree
  
• 2 tablespoons tamari
  
• 3 tablespoons Worcestershire sauce
  
• 2 x 400g tins chopped tomatoes
  
• olive oil, for frying
  

Good-night spiced cherry crumble

Tuna steaks with sweet potato wedges and spring greens

Shepherd's pie

​Try making this mash with parsnip and swede in the winter. If you need a more filling option, use half sweet potato and half squash`.

Sleep promoting recipes

Method:

1. ​Preheat the oven to 180 degrees. Line a baking tray with foil
   
2. ​Put the squash and garlic on the lined baking tray and drizzle with the melted coconut oil. Roast for about 30 minutes, until the squash has softened.
   
3. ​Meanwhile, get started on the filling. Heat a deep frying pan over a medium heat and add the olive oil. Once hot, add the onions and garlic and sauté until softened. Add the celery and mushrooms and stir.
   
4. ​Next add the Turkey mince and use a fork to make sure the meat is broken into small pieces. Add the rosemary, thyme, tomato puree, tamari, Worcestershire sauce and seasoning. After a few minutes stir in the chopped tomatoes and lower the heat to a simmer. Continue to cook for about 20 minutes.
   
5. ​Once the squash has cooked, transfer it to a food processor along with the roasted garlic, milk, rosemary, nutmeg and pepper and blitz until smooth. Season with salt and pepper.
   
6. ​Pour the mince into a casserole dish and spoon the butternut squash mash on top, flattening it with a fork and making ridges with the prongs that will crisp up in the oven. Bake for about 30 minutes, and serve with some fresh greens.
   

Serves 2

​Ingredients:

• 2 sweet potatoes
  
• olive oil, for drizzling and cooking
  
• 100g spring greens, shredded
  
• 2 garlic cloves, finely chopped
  
• 1 red chilli, finely chopped
  
• 2 tuna steaks, about 150g each
  
• Sea salt and black pepper
  

This is a healthy spin-off from fish and chips!

Click here for 7 snacks to help you snooze.

Shepherd's pie recipe from Clean and Lean for Life - James Duigan

Tuna steaks with sweet potato wedges and springs greens from The Medicinal Chef - Dale Pinnock

Good-Night spiced cherry crumble from The Medicinal Chef - Dale Pinnock