FitFarms Roast Cod with Ratatouille

Roasted Cod Ratatouille









  • 2 x 170g fillet cod
  • 1 cloves of garlic
  • 150g aubergine
  • 1 onion
  • 150g courgets
  • 1 pepper each ( red, yellow, green)
  • 4 TSP rich home made tomato sauce
  • 4 TSP olive oil
  • 1 tsp smoked paprika
  • Salt , pepper
  • Rosemary, thyme


  • In a big pan start to put olive oil garlic and onion and herbs that have already been finely chopped.
  • Panfry for 10 minutes slowly until brown.
  • Then add the rest of ingredients.
  • When the Ratatouille is ready, put the cod in a baking tray with oil and salt and pepper for twenty minutes at 220C.
  • Then add the oil, garlic, parsley and smoked paprika. Put back into the oven and cook for 3 or 4 minutes.


Roasted Cod preparation photo above by Great British Chefs.  Check out the ingredients and method of preparation here.

Visit our blog’s recipe section for more amazing and healthy food preparation and ideas.

FitFarms Pearl Barley Risotto

Pearl Barley Risotto








Preparing a delicious Pearl Barley Risotto serve for 2 people.


  • 150g pearl barley
  • 350 ml hot water
  • 1/2 onion
  • 2 cloves of garlic
  • 1 branch of celery
  • 1 carrot
  • 1 red pepper
  • 2 grated tomatoes
  • 1/2 aubergine
  • 1 courget
  • 4 flowers of cauliflower
  • 4 flowers of broccoli
  • 3TSP olive oil
  • 20 g butter
  • 40 g cheese ( cottage)
  • Salt pepper 2 TSP smoke paprika


  • Put the barley in the water the day before
  • Finely chop the onion, garlic, celery, carrot, and pepper and pan fry with oil until browned.
  • Add the paprika and the tomatoes, then the barley, aubergine and the courget.
  • Stir slowly similar to a risotto
  • When the barley has cooked (approx 25 minutes) add the butter and the cheese
  • Steam the cauliflower and broccoli separate and use for decoration



Check out more FitFarms Recipes here.

Image Credit: The Cheerful Kitchen




Avocado and Tomatoes Egg Breakfast Recipe by FitFarms Matthew Rankmore

AvocadoBreakfast as they say is the most important meal of the day as they say but many struggle with getting the essential breakfast in for them! Bored of the same old porridge?

Change up your breakfast with one simple ingredient, EGGS! Eggs are such a dynamic ingredient as they can be manipulated into tasting like anything you add to them from spinach and mushroom to satay eggs with nut butter.

Not only dynamic for taste but also variety such as omelette, scrambled egg, poached egg, soufflé, or the possibilities with eggs are endless so when you feel like you can’t stomach another boring breakfast, chop some bacon, add a few mushrooms, a few sprigs of thyme into a pan with 3 eggs and enjoy a delicious omelette that will take no longer than 4 minutes to make.

Here is a good example – 2 eggs, 1/2 avocado and 2 tomatoes, perfect.

By Matthew Rankmore

How to Cook the Perfect Steak

Cooking steak whether it’s so pink it’s still mooing or it’s so cooked you could use it as a belt cooking steak can be quite difficult for a lot of us but I have a few Simple tips and techniques to get a perfect result any way you want it.

  1. Allow the steak to come to room temperature before cooking
  2. Use a griddle pan, preferably non stick
  3. Lightly oil the steak, NOT THE PAN
  4. Season the steak before cooking
  5. Always a low rest time.

Perfect SteakNow for cooking techniques, this method will always give you your perfect steak. Place the stake into the hot pan and cook for 1-2 minutes then flip, now to tell if your steak is cooked correctly or to how you like it put your hand in front of you and gently touch your thumb and index finger together (don’t use any pressure just bring them together so they are just touching) now press the fatty tissue of your hand below the thumb, you will notice it is very squidgy and soft, if you press the steak after 2-3 minutes of cooking you will feel that it is the same as your fatty tissue below your thumb when the index finger and thumb meet.

If you move onto the next finger you will feel that the skin gets tougher below your thumb this continues to the pinkie. As you continue cooking the steak it will also resemble the same feel, so from the index finger to the pinkie is the how long you should cook your steak for the perfect result.

  • Index finger to thumb = medium rare
  • Middle finger to thumb = medium
  • Ring finger to thumb = medium well
  • Pinkie to thumb = well done

Matthew Rankmore
Head Chef FitFarms

Fennel Coleslaw Salad Topper

Salad topperSalad topper I’m all for eating salads for a quick and easy lunch for even on the go or at work. But there is not much worse than a bowl of leaves and chicken, I have a great recipe to excite any salad! Fennel coleslaw!

  • Take 1 head of fennel, 1/2 a red cabbage, 1 onion, a handful of coriander and finely shred them all.
  • Add to a bowl with 2 tbsp of yogurt, 1 lemon squeezed, seasoning and a tap of honey.
  • Mix well and allow to sit in the fridge for 2 hours.

You will be resulted with a fresh, light delicious coleslaw to accompany any salad.


Matthew Rankmore
Head Chef FitFarms

FitFarms Nairn’s Oatcake with Halloumi Snack Recipe

Nairn OatcakeHere we have a delicious, light, satisfying and elegant snack. This is a simple snack which can be made in a matter of minutes. It consists of a Nairn’s oatcake, a pan fried slice of Halloumi and topped with a simple Tomato and Basil Salsa.

  • Cut one tomato into a fine dice
  • Finely chop a few leaves of basil and add to the chopped tomatoes, drizzle with olive oil and season
  • Slice 1cm of Halloumi and pan fry on both sides until slightly brown
  • Add to a Nairn Oatcake and dollop the salsa mix on top and ENJOY

This snack is nutritionally well balanced as the simple carbohydrates will digest with the Halloumi (which is a good fat and protein source) to slowly release energy to get you through until lunch/dinner. Nairn oatcakes are a cupboard must have as you can top them with more or less anything you want from peanut butter and apple to cottage cheese and cucumber.

By Matthew Rankmore
Head Chef
FitFarms Limited

Easy FitFarms Humus Recipe

Easy FitFarms Humus Recipe

FitFarms Humus recipe is really easy to make. Humus is delicious whether you are dipping or spreading on pitta bread.


  • 2 x 400g cans of chickpeas
  • 4 tsp Tahini
  • 2 Garlic cloves, crushed
  • 1 tsp crushed Sea Salt
  • 6 tbsp quality extra Virgin Olive Oil
  • 3½ tbsp Lemon juice
  • 2 tbsp Paprika
  • Coriander


  • Rinse the chickpeas in cold water and then add to a food processor with the rest of the ingredients
  • Add oil slowly until Humus is light and fluffy

Special blog post from one of our FitFarms Health and Fitness instructors. More healthy meals and recipes at FitFarms Nutrition section. 

Image Credit:

FitFarms Mackerel Toast Recipe

FitFarms Mackerel Toast Recipe

Top your toast with this healthy and easy to prepare Mackerel meal with Avocado and Chives.


  • 2 Fillets Mackerel (boned and skinned)
  • ¼ Avocado (diced)
  • 25g Red Onion (diced)
  • 10g Chives (finely chopped)
  • 1tsp Smoked Paprika
  • 25ml Lemon juice
  • 25g Cottage Cheese
  • 1 Slice Rye Bread


  1. Oven cook the Mackerel in 10g Coconut Oil for 8 minutes, 180C
  2. When cool flake into a bowl and add all the other ingredients
  3. Toast Bread, spread the Mackerel over the top and serve

Special blog post editorial from one of our FitFarms Health and Fitness instructors. More healthy meals and recipes at FitFarms Nutrition section. 

Image Credit:ôle/

FitFarms Banoffee Pie Recipe

FitFarms Banoffee Pie Recipe

This recipe for banoffee pie ticks all the boxes.

It’s quick and easy; it has a good balance of carbs, proteins and fats; and it tastes really good!

We made it last week at FitFarms Dorset and it went down a treat.


  • 1 handful of mixed nuts and seeds
  • 4-5 raisins
  • 1/2 teaspoon of coconut oil
  • 1 teaspoon of nut butter
  • 1 tablespoon of full-fat greek yogurt
  • 3 slices of banana


  1. Blitz the nuts, seeds, raisins, coconut oil and nut butter in a food processor until the mixture sticks together well.
  2. Shape the mixture into a ball, then press it into a flat disc to form the base of the pie. (Optional: Place it on a plate in the fridge to set).
  3. Spoon the yogurt onto the base and arrange the sliced bananas on top.


Special blog post editorial from Rebecca, one of our FitFarms Health and Fitness instructors.

Image Credit:

Herb Crusted Cod, Roast Vegetables & Napoli Sauce Recipe

Herb Crusted Cod, Roast Vegetables & Napoli Sauce Recipe

A healthy Herb Crusted Cod, Roast Vegetables & Napoli Sauce recipe meal at the FitFarms Weight Loss Camp


For the Crumb –

  • 1, 8oz Fillet skinned and boned Cod
  • 1 Ryvita Rye Biscuit
  • 3 grams chopped Garlic
  • 3 grams chopped Basil
  • 3 grams chopped Rosemary
  • 2 grams Chilli powder


  • Crush Ryvita, add Herbs and Spices, rest while preparing Vegetables.
  • Lightly base Cod with Oil and add the crumb on top

Image Credit: PictureQuotes