In a bowl, mash up a banana using a fork, then add oats, skyr yogurt, blueberries, milk (or alternative) and honey.

Mix well thentransfer to a seal tight jar, tupperware or bowl (and cling film).

Wash, then carefully cut through the mango either side of the large flat stone. This will give you two slices. Cut each slice in half, then run your knife (flat side parallel to your chopping board) carefully through the mango to remove the skin. Chop the fleshy mango slice into cubes.

Wash the kiwi. Cut the kiwi in half, then place each half flat side down. Cut the kiwi into small cubes. Removing the skin from the kiwi is optional.

Preheat the oven to 400°F (200°C).

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully pierce the chicken breast, particularly around the thickest part. Drizzle with olive oil then add a twist of black pepper.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken is no longer pink inside.

In the meantime, peel then finely slice the red or white onion. Cut the red pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter beans. Wash the spinach.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry tomatoes, red pepper and butter beans.

Stir in the tomato puree and then add a twist of black pepper. Cook for an additional 10 minutes.

Preheat the oven to 400°F (200°C).

Place the cut aubergine into a baking dish and drizzle with 1 tbsp. olive oil and season with salt. Cook in the oven for 40 minutes until soft.

In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium heat.

Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.

Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.

Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.

Preheat the oven to 400°F (200°C).

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully pierce the chicken breast, particularly around the thickest part. Drizzle with olive oil then add a twist of black pepper.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken is no longer pink inside.

In the meantime, peel then finely slice the red or white onion. Cut the red pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter beans. Wash the spinach.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry tomatoes, red pepper and butter beans.

Stir in the tomato puree and then add a twist of black pepper. Cook for an additional 10 minutes.

Boil the water in the kettle.

Place the flaxseeds in a small pot and add in the water, cook for around 5 minutes, until the water turns sticky. Then take off the heat and allow to cool slightly.

Place the raspberries and beetroot juice in a blender and blend until smooth. Next add in the flaxseeds and blend again.

Combine the chia seeds, coconut milk and 2 tablespoon of the maple syrup in a medium bowl.

Cover the bowl and place in the fridge for 6 hours or until the mixture thickens.

Combine the clementine and kiwi fruit in a bowl. Add the remaining maple syrup and stir to combine. Set this bowl aside in the fridge until the chia seed pudding has thickened.

Divide the pudding between 4 serving bowls or glasses. Top with the fruit mix and serve immediately.