LOOKING for inspiration for healthy meals for the new year?

Here are a few recipes for you to try from seasonalberries.co.uk.


(Serves 4 – prep 20 mins, cook 20 mins)

After all that wonderful Christmas feasting, enjoy something a little lighter in the new year with this fresh tasting turkey salad speckled with fresh fruity bursts of blueberry and crunchy toasted seeds.



  • 350g/12oz butternut squash, peeled, deseeded, cut into cubes
  • 2 tablespoons extra virgin olive oil
  • 1 small cauliflower, cut into florets, core discarded
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • 1 teaspoon dried oregano
  • Salt flakes and coarsely ground black pepper
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 teaspoon runny honey
  • 120g/41/2oz mixed salad leaves
  • 40g/11/2oz rocket leaves
  • 250g/9oz cold cooked turkey, torn into shreds
  • 100g/4oz blueberries 


  • 3 tbsp extra virgin olive oil
  • 1 lemon, grated rind and juice
  • 3 tablespoons fresh or frozen chopped parsley
  • 2 teaspoons runny honey 


1. Preheat the oven to 200oC/180oC fan assisted/Gas mark 6. Add the butternut squash to a roasting tin, drizzle with 1 tablespoon of oil and roast for 10 minutes. Turn the squash and add the cauliflower. Srinkle with the paprika, turmeric and oregano and salt and pepper then drizzle with the remaining oil. Roast for 10 minutes.

2. Dry fry the seeds for 2-3 minutes in a nonstick frying pan until toasted. Drizzle with the honey, cook 1 minute until the honey is just beginning to caramelise then take the pan off the heat and leave to cool.

3. Add the salad leaves, rocket, turkey and blueberries to a large salad bowl and chill in the fridge until the roasted vegetables are cooked.

4. Add all the dressing ingredients to a screw topped jam jar, add the lid and shake until well mixed. Drizzle over the salad leaves then top with the warm roasted vegetables and serve immediately.


(Serves 4 – prep 10 mins, cook 30 mins)

These superfood ingredients may not seem like an obvious mix to serve with toast but the slight bitterness of the kale and earthy flavour of the roasted garlic works really well with the natural sweetness of the blackberries, balsamic vinegar and molasses.

Serve as a light lunch or casual starter.



  • 1 large fresh garlic bulb
  • 3 tablespoons virgin olive oil
  • 4 slices sour dough bread, halved
  • 75g/3oz shredded kale, rinsed well with cold water, drained
  • 100g/4oz blackberries
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pomegranate molasses, optional
  • 25g/1oz toasted hazelnuts, roughly chopped
  • Sea salt flakes and coarsely ground black pepper 


1. Preheat the oven to 190oC/375oF/Gas mark 5. Put the whole unpeeled garlic on to a piece of foil, drizzle with 1 tablespoon of the oil then wrap in the foil to enclose completely. Cook on a baking sheet for about 20-25 minutes or until it feels soft when squeezed.

2. Unwrap the garlic, separate into cloves then peel away the skins, finely chop the soft creamy garlic flesh to a rough paste or blitz in a food processor. Spoon into a small bowl.

3. Preheat a ridged frying pan, brush one side of all the pieces of bread with a little oil then toast in the hot pan, oiled side downwards for 2 minutes or until browned. Brush the tops with a little more oil then turn over and cook the second side. Wrap in a clean teacloth and keep hot.

4. Heat a non-stick frying pan, add the rinsed kale to the dry pan and cook for 2-3 minutes until just beginning to wilt. The water clinging to the kale will be enough to keep it from sticking.

Add the blackberries, balsamic vinegar, pomegranate molasses, if using and cook for 1 minute.

5. Spread the garlic puree over the griddled bread then top with the kale and blackberry mix and sprinkle with the toasted hazelnuts, salt flakes and pepper.

Serve immediately.

Cook’s tip

Double up and cook 2 garlic bulbs then keep the rest in a screw topped jar in the fridge up to 1 week. Delicious added to stir fries, stews or soups.


(Serves 4 – prep 15 mins)

If you can’t face eating breakfast in a rush then prepare this healthy, fresh tasting, vitamin boosting brekkie the night before and chill in the fridge.

Jam jars with clip on lids make a fun and trendy serving dish and as the seal is so good, tuck into a small insulated bag for a healthy breakfast boost when you get to work.

If serving to kids, layer into plastic containers with tight fitting lids so that they can withstand a bit of rough treatment on the school run.



  • 75g/3oz muesli
  • 2 tablespoons goji berries
  • 100ml/31/2fl oz freshly squeezed orange juice or from a carton
  • 500g/1lb 2 oz carton coconut or honey flavoured Greek style yogurt
  • 350g/12oz strawberries, hulled
  • 1 tablespoon chia seeds
  • 100g/4oz blackberries
  • Few extra strawberries, hulled, sliced


1. Mix the muesli, goji berries and orange juice together then spoon half the mixture into the base of 4 x 370g/121/2oz clip top or screw topped jam jars. Top with a layer of yogurt.

2. Roughly chop then mash the strawberries with a fork. Mix with the chia seeds and spoon over the top of the yogurt.

3. Cover with most of the remaining muesli then the yogurt. Sprinkle with the blackberries, a few extra sliced strawberries and the rest of the muesli. Clip or screw on the lids and serve now, or chill until ready to serve.

Cook’s tip

Not a fan of muesli? Simply stir the strawberry and chia mix and whole blackberries into your favourite flavoured yogurt.


(Serves 4 – prep 15 mins, cook 15 mins)

These French style crepes or pancakes should be so thin that they almost look like lace curtains.

Fill with lemon, vanilla or honey flavoured Greek style yogurt, lots of sweet juicy berries and top with a drizzle of no cook fresh strawberry and lime sauce.




  • 100g/4oz plain flour
  • 1 egg 1 egg yolk
  • 200ml/7fl oz semi skimmed milk
  • 2 teaspoons sunflower oil plus extra for frying

Strawberry sauce

400g/14oz strawberries, hulled, quartered

1 lime, finely grated rind only

To serve

  • 500g/1lb 2oz lemon, vanilla or honey flavoured Greek style yogurt
  • 225g/8oz raspberries 200g/7oz blueberries or blackberries
  • Little sifted icing sugar


1. Sift the flour into a bowl, add the egg and egg yolk then gradually whisk in the milk until smooth. Whisk in 2 teaspoons oil and set aside for 10 minutes.

2. Add the strawberries to a liquidiser or food processor and blend until smooth. Press through a sieve to remove the seeds, if liked then mix with the lime rind.

3. Whisk the pancake batter once more then pour into a jug. Heat 1 tablespoon of oil in the base of an 18cm/7inch nonstick frying pan, pour out the excess oil and keep in a small bowl. Pour 2-3 tablespoons of the batter into the hot pan and tilt the pan so that the batter thinly covers the base. Cook for a minute or two until the underside is golden, loosen with a knife then flip over and cook the second side until golden.

4. Slide the pancake out of the pan on to a plate and keep hot. Re-oil the pan as before and continue cooking pancakes until all the batter is used up.

5. Spoon a little of the yogurt over each pancake, sprinkle with some of the berries then fold in half and arrange two pancakes on each serving plate. Sprinkle with any remaining berries, dust with a little sifted icing sugar and serve with a drizzle of strawberry sauce.