Joe Wicks: 'My latest cookbook will get your children excited about healthy eating'

Thai red curry with prawns

“This is a very tasty version of a Thai red curry using prawns and aubergine,” says author, fitness coach and dad-of-four Joe Wicks.

"I always make sure I’ve got tinned coconut milk and curry pastes in the cupboard so I can rustle this up. This will also taste delicious with Thai green curry paste.”

PREP 15 mins. COOK 30 mins. SERVES 4. INGREDIENTS: 2 aubergines, trimmed and cut into batons 2–3cm thick; 2tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 3tbsp Thai red curry paste; 1 x 400ml tin of coconut milk; 1tbsp fish sauce or light soy sauce; 1tsp honey; Juice of 1 lime (about 2tsp); 300g raw peeled king prawns, defrosted if frozen; 120g baby spinach; Salt and freshly ground black pepper; Handful of Thai basil leaves, to finish; Jasmine rice, to serve

Preheat the oven to 220°C (200°C fan/gas mark 7) and line 2 large baking trays with baking paper.

Put the aubergines and 1 tablespoon of olive oil in a large bowl. Season with salt and pepper and toss to coat.

Spread out on the lined baking trays and roast in the oven for 30 minutes, turning them halfway through, until tender and golden.

Meanwhile, heat the remaining oil in a large frying pan or wok over a medium-high heat. Add the onion and cook for 3–4 minutes until soft and translucent, then stir in the garlic and cook for another minute.

Tip in the curry paste and cook for 1 minute, then pour in the coconut milk.

Simmer over a high heat for 3–4 minutes until the coconut milk reduces and thickens. This is important, as the creamy sauce will thin out once the prawns and vegetables are added.

Once thickened, reduce the heat to medium and add the fish sauce or soy sauce, honey, lime juice and prawns.

Stir well and simmer for 5–6 minutes until the prawns are pink and opaque, stirring so they cook evenly.

Tip in the baked aubergines and spinach and simmer for another 2–3 minutes, until the spinach is wilted. Taste the curry and adjust the seasoning if necessary.

Serve the curry over a bed of jasmine rice, finished with a sprinkling of Thai basil leaves.

Tip: To make it veggie, swap the prawns with cubed tofu (added the same time as the prawns) and use soy rather than fish sauce.

Beetroot falafel burgers

“Something totally different but delicious. Lots of veggie patties can feel a bit dry but this one using beetroot with a tahini sauce is perfect. I hope your kids have a big smile after trying this,” says Joe Wicks.

PREP 30 mins. COOK 25 mins. SERVES 4. INGREDIENTS. For the burgers: 500g raw beetroot, peeled, trimmed and coarsely grated; 65g gram flour, or chickpea flour; 20g panko breadcrumbs; ½tbsp ras el hanout; 1tsp ground cumin; 15g coriander leaves and stalks, roughly chopped; Juice of ½ lemon (about 1tbsp); 15g sesame seeds; 1tbsp olive oil; Salt and freshly ground black pepper

For the tahini sauce: 3tbsp tahini; Juice of 1 lemon (about 1tbsp) 1tsp honey

To assemble: 4 butter lettuce leaves, or any lettuce of your choice; 4 wholemeal buns, cut in half; 2 tomatoes, sliced; ½ red onion, thinly sliced; 3 baby cucumbers, pared into ribbons lengthways using a vegetable peeler

Preheat the oven to 200°C (180°C fan/gas mark 6) and line a baking tray with baking paper.

Add all the ingredients for the burger except the sesame seeds and olive oil to a food processor, and whizz to a rough paste. Scrape into a bowl and season with salt and pepper.

With clean damp hands, divide the beetroot mixture evenly into 4 patties. Tip the sesame seeds onto a plate and coat the patties on all sides, then transfer, spaced out, to the lined baking tray.

Brush or spray the patties with olive oil and bake in the oven for 20–25 minutes, turning them halfway through, until crisp and hot throughout.

Meanwhile, whisk the tahini and lemon juice in a small bowl, then add the honey and 4–5 tablespoons of water to loosen, stirring until it has a drizzling consistency. Season to taste.

To assemble the burgers, put the lettuce on the bottom half of each bun and top with some tahini sauce. Add a patty, some tomato, red onion, cucumber and a drizzle more of the sauce, then top with the other half of the bun and serve.

Cheesy smashed beef quesadillas recipe

“These are like a cross between a smash burger and a cheesy quesadilla. My kids love making these together,” enthuses fitness influencer and cookbook author Joe Wicks.

“One will chop the salad up while another will mash avocado for the guacamole. These are a great idea for when your kids have friends over too.”

PREP 25 mins. COOK 7 mins per quesadilla. Serves 4. INGREDIENTS: 500g lean minced beef; 1tbsp taco seasoning; 8 plain tortilla wraps; ½ red onion, finely sliced; Olive oil, for frying; 75g cheddar cheese, grated; Salt and freshly ground black pepper

For the chopped salad: 3tbsp mayonnaise; Juice of 1 lime (about 2tsp); 2 little gem lettuces, trimmed and thinly sliced; 2 large tomatoes, chopped; 6 pickled jalapeno slices, finely chopped; 100g radishes, trimmed and thinly sliced

For the chunky guacamole: 2 ripe avocados, stoned, peeled and roughly chopped; Juice of 2 limes (about 1tbsp); ½ red onion, finely chopped; Small handful coriander leaves, chopped

For the chopped salad, mix the mayonnaise and lime juice together in a large bowl and season well with salt and pepper.

Place the remaining salad ingredients on top of the dressing, ready for tossing together before serving.

To make the chunky guacamole, use a fork to gently mash the avocados with the lime juice in a separate bowl, keeping it chunky.

Stir in the red onion and chopped coriander and season with salt and pepper. Set aside.

Put the minced beef in a large bowl, sprinkle over the taco seasoning and season generously with salt and pepper.

Get stuck in with clean hands, scrunching to combine, then divide into 4 equal portions. Place a portion in the middle of each of 4 of the tortilla wraps (set the remaining wraps aside). Press the mince out evenly to the edges of each wrap, then scatter over the sliced onion and gently press it in.

Place a non-stick frying pan over a medium-high heat with a light drizzle of olive oil added.

Add one prepared quesadilla, beef topping side down, and cook for 3 minutes until golden, crispy and the beef is cooked through.

Carefully flip it over, scatter over a quarter of the grated cheese, top with a plain wrap and press it down, using a spatula.

Cook for 1 minute, then flip it by sliding it onto a plate and carefully flipping it back into the pan.

Cook for another 2–3 minutes until golden and oozing with melted cheese. Slide the quesadilla straight onto a board and keep warm while you repeat to cook the remaining quesadillas.

Mix the chopped salad with the sauce. Cut the quesadillas into wedges and serve with the salad and chunky guacamole.