This Polka Dot Chocolate Slice has no nutritional value at all. Not even a crumb’s worth. Even though it does contain fibre rich oats, the amount is really only a smidgeon compared to the butter, sugar and chocolate. But that’s what makes this slice such a sticky, delicious afternoon treat. The key word being “treat”. It is not something to serve up each day, but as a school week surprise that has the affect of boosting the spirits of primary school kids, it works a treat. To ease my mother guilt I also made my younger three a boiled egg with toast soldiers and fresh fruit. Satisfied and settled they were ready for their reading, writing and afternoon activities. 

Despite a substantial after school snack my children always seem to muster up another hearty appetite for dinner. When I served up the vegetable enriched, beef Bolognese sauce they cheered. It is their favourite meal. Simple, tasty and full of vitamins and minerals, it complemented the two side salads well – Tangy Roasted Sweet Potato with Tahini, Yoghurt and Lemon Dressing; and French Bean, Fennel, and Apple with Cider Dressing. 

The recipe for my Super Tasty Bolognese was published on the 13th May 2012. I also add a couple of teaspoons of grated ginger and 1 flat teaspoon of nutmeg for an extra flavour boost. 

Both of these salads can be enjoyed warm or cold as side dishes or as stand alone meat-free meals. Remember to remove from the fridge half an hour prior to serving. 



Tangy Roasted Sweet Potato with Tahini, Yoghurt and Lemon Dressing to serve 4-5 as a side or 2 – 3 as a light main. 

4 medium sized sweet potatoes (kumera) – washed and peeled. 
25 grams unsalted butter
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon cumin
sea salt and black pepper to taste
Handful each of fresh mint and coriander leaves
Juice of a small lemon
1 tablespoon tahini
1/2 tablespoon Greek style yoghurt

Preheat the oven to 200 degrees fan-forced. 

Slice the sweet potato into circles the thickness of your ring finger (about 1.5cm). Arrange evenly on a baking tray or baking dish and drizzle over melted butter, olive olive and the spices. Season to taste. 

Roast for 30 minutes. Remove from the oven and leave to cool slightly for 10 minutes before gently lifting and placing in an overlapping fashion on a serving platter. 

In a small bowl or cup, whisk together the tahini, yoghurt and lemon juice to form a thick dressing. Dollop this over the sweet potato. Scatter the roughly torn herbs over the entire platter. 


French Bean, Fennel and Apple with Cider Dressing to serve 8 as a side dish or 4 as a light main. 

1 kilogram of lovely green French beans, topped and tailed. 
2 baby fennel bulbs
1 large Pink Lady apple or whatever variety is in season. 
sea salt and black pepper to taste
1 teaspoon Dijon mustard
2 tablespoon apple cider vinegar
3 – 4 tablespoons extra virgin olive oil
200 grams Greek feta 

Bring a large pot of salted water to the boil and drop in the beans. Clamp on the lid and blanch for 3 minutes. Remove and refresh under cold water, draining well in a colander. Place in a serving bowl. 

Using a mandolin or potato peeler, thinly slice the fennel bulbs. Chop up the soft green fronds. Peel the apple and slice into long, thin pieces as well. Toss through the beans. 

Whisk together in a bowl, the mustard, olive oil, cider vinegar and drizzle over the salad. Crumble the feta and scatter evenly. Eat.