This Saturday is World Health Day, a global annual health awareness day that aims to further the cause of providing people around the world with essential quality health services.
It’s an extremely important event and one that’s been running since 1950 under the leadership of the World Health Organisation, and in honour of this year’s World Health Day we’ve put together a few of our favourite heart-healthy recipes.
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 3 medium-size potatoes, peeled and thinly sliced
- 2 garlic cloves, crushed
- 2 large red peppers, quartered, seeded and thinly sliced
- 6 large eggs, lightly beaten
- ½ tsp dried crushed chilli flakes
- handful flatleaf parsley, chopped
- Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
- Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
- Cook for 15-20 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.
- 500g parsnip, peeled
- 300g floury potato, peeled
- 500g boneless skinless chicken breast
- 2 tsp cornflour
- 1 tbsp olive oil
- 4 leeks, sliced
- grated zest 1 lemon
- 2 tbsp chopped parsley
- 2 tbsp low-fat crème fraîche
- 1 tbsp wholegrain mustard
- Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
- Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
- Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.
- low-fat spread, for the tin, plus extra to serve
- 140g wholemeal flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300g mashed banana from overripe black bananas
- 4 tbsp agave syrup
- 3 large eggs, beaten with a fork150ml pot low-fat natural yogurt
- 25g chopped pecan or walnuts (optional)
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
- Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
- Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
All recipes come courtesy of BBC Good Food.