Wednesday, 21 March 2018
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June 2017

Sunday Times 'Poster boys for a healthy way of life', twins and bestselling cookbook authors David and Stephen Flynn are phenomenal at getting kids to love the stuff that's good for them...


This chunky, hefty red soup is full of flavour and spice. Great for dinner or lunch, with some toasted wholemeal pittas.

2 onions
2 carrots
3 red peppers
2 tablespoons oil
1 teaspoon salt
1 head of garlic
2x 400g tins of chopped tomatoes
2 tablespoons harissa paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2 teaspoon smoked paprika
1 teaspoon ground cinnamon
1⁄2 teaspoon freshly ground black pepper
600ml vegetable stock or water 1 bay leaf
juice of 1 lemon
2 teaspoons lemon zest
1 tablespoon honey/maple syrup/ agave syrup
2 x 400g tins of chickpeas
A large bunch of fresh flat-leaf parsley


Preheat the oven to 200°C/400°F/gas mark 6.
Peel and finely chop the onions, finely slice the carrots into rounds, deseed the red peppers and cut into thin strips, then put them all into a mixing bowl. Add the oil and salt, mix well, then spread the veg out on a baking tray. Roast in the oven for 20–25 minutes.
Remove the outer layer of skin from the head of garlic and chop the top off, leaving the tips of the cloves revealed. Place on a rack in the oven to bake at the same time as the veg.
In a large family-size pot, put the chopped tomatoes, harissa, cumin, coriander, smoked paprika, cinnamon, black pepper, stock, bay leaf, lemon juice, 1 teaspoon of the lemon zest and the honey/maple syrup/agave syrup. Turn the heat up high, bring to the boil, then reduce to a simmer.
Drain and rinse the chickpeas and add to the pot.
Once the veg and garlic are cooked, take them out of the oven. Squeeze the garlic cloves out of their skins (they should be really mushy and gooey), chop them roughly and add to the pot with the roasted veg. Check the seasoning and add salt and black pepper if required. Cook for a further 5 minutes.
Roughly chop the parsley and stir three-quarters of it into the soup. Garnish with the rest of the chopped parsley and lemon zest.
Serves 4 – 6


This is a super-nutritious brekkie, packed with fibre, protein and omega-3s while being low in calories and fat! We never liked the texture of chia seed pudding until we came up with this recipe. The rice milk and banana give it a nice sweetness and the oats give it a bit more fibre and a change of texture. Another great brekkie if you are on the go – make it in a jar the night before and bring it with you to eat on the train or bus.
Serves 1 – 2

Half a banana
25g raspberries
2 tablespoons chia seeds
250ml rice milk
2 tablespoons oat flakes (porridge oats) – use gluten-free if you prefer, or leave them out altogether


Mash the banana and the raspberries well. Put them into a jar or bowl, stir in all the other ingredients and leave to set for a couple of hours or overnight.
Sprinkle the top with some extra chia seeds and serve with fresh berries, bee pollen, cacao nibs, goji berries, fresh fruit or whatever you fancy!

The World of The Happy Pear by David and Stephen Flynn is published by Penguin. Hardback RRP £18.99

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