Any other cheese that you have around or prefer can be used instead of the strong blue cheese. 

Serve with a large colourful salad, fish, chicken or steak. 

Serves two as a main or four as a side dish. 

2 large baking potatoes (700g)
25g unsalted butter 
2 tbsp cream cheese 
60g Gorgonzola 
200g baby spinach leaves 
20g toasted walnuts
salt and pepper 

1. Preheat oven to 220C fan. 
   
2. Stab the  potatoes a few times with a fork and then place them on a parchment-lined baking tray. Bake for 1 hour or just over, until the flesh is soft all the way through. Remove from the oven and slice the potatoes in half, length ways. Scoop the flesh out into a medium bowl, setting the skins aside on the tray for later. Roughly mash the potato with 20g butter, the cream cheese, Gorgonzola, 1/2 teaspoon of salt and a generous grind of pepper, and set aside. 
3. Take the remaining 5g of butter and divide it between the potato cavities. Sprinkle with a generous pinch of salt and return to the oven for 8 minutes, for the skin to become crisp. remove from the oven and set aside. 
4. Place a medium saucepan, filled with water. Once boiling, add spinach for about 10-15 seconds, just to wilt. Drain the spinach, squeezing out as much of the water as possible. Stir into the potato flesh, to combine, then spoon the mash back inside the empty skins, piled high.
   
5. Bake for another 15mins, until the top of the mash is crisp and browned. 
6. Remove from the oven, sprinkle with walnuts, if using, and serve. 

Recipe Adapted from : Ottolenghi 

Ingredients

• 1 (5-oz.) pkg. baby spinach
• 2 romaine lettuce hearts, chopped
• 2 cucumbers, cut into 1-inch pieces
• 1 cup thinly sliced radishes
• 1 small shallot, minced
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 cup sour cream
• 1 cup half-and-half
• 1/2 cup chopped fresh mint, plus leaves for garnish
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 cup crumbled feta cheese

How to Make It

​Step 1:  Toss together spinach, romaine, cucumbers, and radishes in a large bowl.

​Step 2:  Stir together shallot, vinegar, and lemon juice in a medium bowl; let stand 5 minutes. Stir in sour cream, and gradually whisk in half-and-half. Stir in chopped mint, salt, and black pepper.

Step 3: Top spinach mixture with feta cheese; garnish with mint leaves, and serve with dressing.

One reason I love smoothies and am so passionate about promoting them is that you can pack in loads of healthy nutrients. They are also very easy to make especially convenient for busy mums and ideal for on the go.

This shake can also be made for babies, kids and growing teens !

When making for babies (about 10 months +), just make sure that they have been introduced to all the ingredients listed in the shake or make a simpler version with chickpeas, banana, tahini and ½ a date.

(Serves 2)

Ingredients:

• ½  cup cooked chickpeas (canned is fine)
• 1 tsp pure tahini
• 1 large banana or a frozen banana
• 1 cup unsweetened vanilla almond milk or coconut milk or rice milk or water
• 2 large Medjool dates (remove pit and chop into a paste) or 1 tablespoon date syrup or honey
• pinch of cinnamon
• a drop of pure vanilla

Directions:

1. Place all ingredients in a blender. Blend until smooth.
2. Pour in a cup and enjoy!

 
Tip: I use frozen chickpeas and boil about 3 cups at a time and store them in the fridge for easy access. They are very convenient, because they only need about 15 to 20 minutes of boiling.

Variation: Add a tablespoon of cacao to turn it into a chocolate shake. 

I've seen some recipes use strawberries but do not agree with the digestive compatibility... Chickpeas and strawberries may not be the best combination, but if you don't suffer from digestive problems you could give it a go and see. Strawberries are best combined with yogurt. 

One reason I love smoothies and am so passionate about promoting them is that you can pack in loads of healthy nutrients. They are also very easy to make especially convenient for busy mums and ideal for on the go. 

What I really love about hummus shakes is that they are so"creamy" and smooth. 

(Serves 1)

Ingredients:

• 1 cup cooked chickpeas (canned is fine)
• 1 Tablespoon pure tahini
• 1 large banana or frozen banana
• 1 teaspoon honey or date syrup or maple syrup
• ½ tsp or a pinch of cinnamon / nut meg / mixed spice
• a drop of pure vanilla

Directions:

1. Place all ingredients in a blender. Blend until smooth.
2. Pour in a cup and enjoy!

 
Tip: Frozen chickpeas can be used. They are usually in packs of 1 kg. Boil about 3 cups at a time and store them in the fridge for easy access. They are very convenient, because they only need about 15 to 20 minutes of boiling.

Variation: Apple or pear is a great substitute instead of banana. You can also turn it into a chocolate shake by adding a tablespoon of cacao. ​