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FoodFights is on a mission to change the way we think about, prepare and eat food, for a healthier, longer life. From one-on-one nutrition advice, exciting events, and corporate consultations, FoodFights gives you the tools you need to prepare and incorporate foods that fight your corner.

How can we help?

Individuals

How to combat the stresses of life, various illnesses and food apathy with a healthy new shopping list, cookery lessons, new-found knowledge and ongoing action plan.

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Groups

Helping employers, school kitchens, corporate caterers and restaurants transform their approach and menus to deliver a more health supportive, sustainable and smart solution.

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Events

Ideal for personal enrichment, corporate events, hen parties and more, our delicious workshops and demonstrations cover thought-provoking subjects and are tailored to the audience.

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apricot cake (1)

Apricot, red currant & butternut cake

I absolutely love cooked apricots, whether in a cake, jam, compote, tart or savoury dish. I find that they offer the perfect balance of flavour, and the vibrant colour is always a treat. This cake has a firm texture and is not very crumbly, so makes for an ideal dessert to take along on a picnic. Use ...

Strawberry and tomatillo

Strawberry and tomatillo salsa

Tomatillos look like little green tomatoes but are, in fact, related to the cape gooseberry (or physalis). They are a staple in Mexican cooking, and with their tart, refreshing taste, make a great addition to all kinds of dishes, especially salsa verde. Once you've removed the husk, rinse them well as ...

Puffed quinoa squares (1)

Puffed quinoa squares

A relative unknown a few years ago, South American-born Quinoa has since crept into our hearts and is unlikely to disappear anytime soon. This little pseudo-grain is very nutritious, rich in protein and gluten-free to boot, making it an ideal addition to any meal. It is most often cooked and prepared ...

Melon poke

Melon and avocado poké

This is refreshing and utterly summery. Unlike the British weather. (Here's hoping the guys at the met office are right about that heat wave...) Poké (pronounced poke-ay) is a Hawaiian staple and can be found in many different guises, with chunks of tuna marinated in soy being the most popular and ...

IC Final

Red Velvet Ice Cream Sandwiches

If you have never tasted a slice of red velvet cake with cream cheese frosting, you may not understand what all the fuss is about. Its intriguing name refers partly to its smooth and velvety texture, and partly to the sensual red colour, which is achieved in most modern recipes by adding (lots of) red ...

Rose Quiche

Crustless courgette quiche

Zucchini. Courgette. Summer squash. Or baby marrow, as it is called in South Africa. I have a love-hate relationship with this veg. It tastes great grilled, marinated or slathered in dressing, but it is not the most nutrient dense choice, and I struggle to get it down raw (I know, I shouldn't be ...

Salad (1)

Lamb steak, puntarelle and rosemary brittle

I love the Italians! Not only do they know how to live passionately, but they also rock on the green vegetable front, especially when it comes to bitter greens. One of my favourites is puntarelle or catalogna – a loose leafed variety of chicory favoured by most Romans, also referred to as ...