Two Exclusive Recipes From The Model Method

Two Exclusive Recipes From The Model Method

To celebrate the released of her book The Model Method, our ambassador and award winning personal trainer Hollie Grant has shared two of her favourite recipes from the book. That's breakfast, dinner and tomorrow's lunch sorted then... For Hollie's exclusive tips on staying fit for life, click here.

Cashew & Oat Pancakes with Sautéed Peaches, Orange Yoghurt and Bacon

This quick dish is ideal for a weekend brunch. The pancakes are really filling and high in fibre and protein, and the sautéed peaches are soft and sweet. I like to make the bacon extra crispy to add texture to the dish, and I love sweet and salty flavours together, but feel free to leave it out.

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Serves 4 (makes 12 Pancakes)


  • 2 small knobs of butter

  • 2 peaches, halved, stones removed and flesh cut into 2.5cm-thick slices

  • 1 tsp honey

  • 4 rashers of good-quality unsmoked streaky bacon (optional)

  • 160g porridge oats

  • 160g cashews

  • 2 large bananas, peeled and chopped

  • 4 eggs

  • Splash of milk of your choice

  • Grated zest of 1 orange

  • 4 tbsp yoghurt (I like Greek)


  • Preheat the grill.

  • Melt one knob of butter in a large frying pan over a medium heat then add the peach slices and honey. Fry for 5–6 minutes until golden and caramelised on each side, watching them carefully to make sure they don’t burn.

  • Place the bacon rashers on a grill pan under the hot grill, turning them occasionally until crisp.

  • Meanwhile, put the oats, cashews, bananas, eggs and milk in a blender and blitz until you have a smooth batter.

  • When the pancakes are cooked on both sides, stir the zest into the yoghurt (don’t do this ahead of time, as it will make the yoghurt watery).

  • Stack the pancakes on plates, add a dollop of yoghurt to each stack, along with the peaches, and top with the crisp bacon rashers.

  • Tip: If cooking the pancakes in two batches, pop the first batch into a low oven to keep warm until they are all ready

  • Lentil Dal with Spiced Roast Cauliflower

    I love Indian food, and the more fragrant it is, the better. This dal has a few components but they are all well worth the effort. I love serving this on a large platter so people can help themselves to the accompaniments. Lentils are an incredible source of fibre, which helps to maintain a healthy digestive system. This recipe also contributes two portions of vegetables to your five-a-day and is a high source of fibre and a source of protein.

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    For the Dal:

    • 350g red split lentils, rinsed

    • 1 litre good-quality vegetable stock (low-salt if possible)

    • 2 tsp turmeric

    • 1 tbsp olive oil

    • 2 tsp curry powder or garam masala

    • ½ tsp cumin seeds, crushed

    • ½ tsp fennel seeds, crushed

    • ½ tsp coriander seeds, crushed

    • ½ fresh red chilli, thinly sliced

    • 1 large red onion, thinly sliced

    • 4 garlic cloves, finely chopped

    • 2 large carrots, grated

    For the roasted cauliflower:

    • 400g cauliflower, broken into mini florets

    • 2 tbsp olive oil

    • 2 tsp curry powder or garam masala, plus extra to serve

    • Freshly ground

    • black pepper

    For the mint yoghurt:

    • 4 tbsp Greek yoghurt (you can swap this for a dairy free alternative)

    • Large handful of fresh mint, chopped

    • Juice of ½ lemon


    • Preheat the oven to 160°C Fan (180°C/350°F/Gas Mark 4).

    • Rinse the lentils and place them in a large saucepan with the stock and turmeric. Bring to the boil, then lower the heat and simmer for 25–30 minutes, or until the lentils are soft.

    • Meanwhile, spread the cauliflower florets out in a large roasting tray. Drizzle over the oil, then add a generous grind of fresh black pepper and the curry powder or garam masala. Toss to coat and pop the tray in the oven for 20 minutes, turning the cauliflower florets halfway through.

    • When the lentils are almost done, heat the oil in a large frying pan over a medium heat, add the spices, fennel, coriander and chilli and fry for 2 minutes until fragrant. Add the onion, garlic and carrots and fry for 5–6 minutes until soft, then reduce the heat to low.

    • Mix the ingredients for the yoghurt together in a bowl and leave to one side.

    • When the lentils are soft, add them to the onion and carrot mixture in the pan. Stir well, adding a little more pepper if needed. Divide between four bowls and serve with the roasted cauliflower (sprinkle a little extra curry powder or garam masala on top, if you like) and mint yoghurt dressing on the side.

    • Find out more about Hollie and her The Model Method online plan here. The Model Method: Recipes, HIIT + Pilates Exercises for Lifelong Balanced Wellness (Little Brown Books) is available at all good booksellers and to buy here.

      Train with Hollie and her team in Fulham, the Mandarin Oriental Hotel and every Monday at The Studio @ No.1 Carnaby. More information and to book here.