INGREDIENTS: 4 baking potatoes 4 salmon fillets (I use two in video cause kids don’t like salmon 🙄) 1/2 Lemon if you have one Super sweet sweet corn frozen Cherry tomatoes Broccoli 1 head INSTRUCTIONS:Set oven to 200C. Wash, dry and stab potatoes. Cut 4 pieces of tinfoil, drizzle each potato with olive oil and season (I use Montreal steak seasoning). Wrap individually and place on baking tray in hot oven for 60-90min.Prep salmon. Lay on a sheet of tinfoil and lay sliced lemon on top of salmon, season with dill. Wrap foil around all fillets to make a parcel. Bake at 180C for 20min (15 min if fillets are smaller). Put in oven when potatoes are 20min from being done. Prep vegetables. Wash and cut broccoli and put in pot with lid and water. Corn into pot with lid and water. Wash tomatoes. Start vegetables when salmon is 10min from done. Place cherry tomatoes around salmon to cook for 10 min. Serve potatoes with a little butter or cheese and enjoy your meal!

INGREDIENTS: 12 eggs mixed 1 diced red or white onion Salt & Pepper to taste Tomato, Mozzarella and Chive 8 cherry tomatoes chopped 1/4 cup mozzarella cheese a few chopped chives Smoked Salmon & Asparagus 1/4 cup smoked salmon chopped 1/4 cup asparagus chopped Bacon & Cheddar 1/4 cup cooked bacon (I bake mine for 10min) 1/4 cup cheddar cheese INSTRUCTIONS:Prep: 10-15min Cooking Time: 20min @ 180C. You can make these ahead for the week and refrigerate for up to 5 days in an airtight container or wrap and freeze for up to 5 months. These make a great breakfast or lunch with salad and can also be used as a post workout snack. Makes 12 muffins. Be sure to grease your muffin tin! Let rest 10 min before removing to cool on wire rack for a further 5 min. I have done 3 varieties in this video to give an idea of what you can do.

INGREDIENTS:4x Salmon fillets or chicken breast 1/3 cup sherry1/2-3/4 cup soy sauce1Tbsp garlic1 Tbsp ginger 2-3 Tbsp honey INSTRUCTIONS: Mix all together, add salmon and let marinate for 3-5 hours. Cook in tinfoil parcel at 180c for 15-20min or BBQ on tinfoil. Lovely with mini boiled potatoes and vegetables!

INGREDIENTS:Lean Beef Mince 500-800g*1Tbs Dill1Tbs Garlic1 Egg1/3 Cup Oats1Tbs HoneySalt & Pepper to seasonSquares of Cheese*if using Lamb mince, use tarragon or rosemary and mint sauce INSTRUCTIONS: Mix first 7 ingredients together. Form a mini burger, place lump of cheese in the middle and pop another mini burger on top. Seal together. Grill 5-8min a side depending on thickness on BBQ or oven grill. Serve with salad, bacon, tomatoes, onions and mushrooms

INGREDIENTS:1/2 cup soy sauce1/4 cup lemon juice1-2 cloves garlic1-2 Tablespoons dried basil INSTRUCTIONS: Mix all together. Slice/butterfly chicken. Marinate for 2-6 hours in fridge. Grill each side 5-7min or until no longer pink. Serve with rice and lots of vegetables and or salad.

INGREDIENTS:  250g PEANUT BUTTER 100g PROTEIN POWDER 250g MILK CHOCOLATE 150g WHITE CHOCOLATE INSTRUCTIONS:Set out 12 to 18 cases in a muffin tray or something similar Mix the peanut butter and protein powder together in a bowl until you get a doughy like mixture. If too tacky and wet add a little more protein powder and if too crumbly and dry add some more peanut butter.Melt your milk chocolate and using just over half the amount put a layer of chocolate on the bottom of each case then grab a finger full of peanut butter mixture and roll into a ball about the size of a ping pong ball. Now squeeze between your palms around the size of your case and put on top of each layer of chocolate.Melt your white chocolate and use to cover over the peanut butter mix in half your cases also use the rest of your milk chocolate to cover over the other half of your cases. When finished pop in the fridge overnight and will be ready to enjoy the next day 😊I’ve used milk and white chocolate but be as creative as you want to be and use different flavours if you prefer. What’s really nice is to put a bit of jam on top of the peanut butter mix then cover with chocolate 😊Hope you all enjoy and post your creations on social media #cfgbakeoffStay safe 🌈