It’s Diabetic Week between 13th and 19th June and what better excuse to look at some related recipes? As some of you know, my husband is diabetic type 2 controlled by tablets and diet, and has been for over 20 years now. This means we follow a very strict, no sugar and low-fat way of life. I have covered this subject before so I don’t intend to go over it again but just to say that reducing fat is just as important to diabetics as not eating sugar. I do eat the same as my husband as it’s a very healthy diet but also, like most people, I don’t have time or funds to cook two different meals. This means I am constantly looking for different recipes to brighten up our table while making it easy. Hopefully some of the recipes below will appeal and our particular favourite at the moment is the Greek-style chicken wrap. Its quick and easy and great with salad but also a great way to use up any leftover chicken.

Buen Appettio

Bruschetta with Feta Cheese

6 slices of toasted bread 

2 tsp olive oil

2 garlic cloves, peeled and halved

12 cherry tomatoes, quartered

1 pack feta cheese, crumbled

Fresh basil or parsley

Ground pepper

Brush one side of the toast with some olive oil and rub with garlic. In a small bowl combine the cherry tomatoes, basil and feta cheese. Spoon the mixture onto each slice. Sprinkle with black pepper and serve immediately.

Greek-style Chicken wrap

Boneless chicken (1 breast)

2 tbsp fresh lemon juice

2 tsp oregano

Olive oil

2 sliced onions (Red or Spanish) 

2 x naan, or other arabic bread or 4 x pitta bread rounds

Chopped fresh mint

Salt and pepper

Greek yogurt or mayonnaise to taste

Pat chicken dry, pound flat and cut to thin strips. Toss in lemon juice and sprinkle with oregano. Brush grill pan with olive oil and arrange chicken and onion slices on tray and cook for 5 minutes or until cooked. Warm bread under the grill for a few minutes or in the microwave for 30 seconds. Spread yogurt or mayonnaise on bread and place chicken and onion mixture inside and roll. It’s great fun to try different things in the wrap depending on taste.

Burritos with corn and beans

460g can red kidneys beans

340g sweetcorn

1 red and 1 green pepper 

2 cloves of garlic

Chillies (1 or 2 depending on how hot you like your food)

3tbsp sunflower oil

1 tbsp oregano

2tsp cumin

150ml vegetable stock

8 wheat tortillas

Salt and pepper

Rinse and drain kidney beans and sweetcorn. Finely cut the peppers and chillies and crush the garlic. Heat the oil in a large pan and fry the peppers, garlic and chillies for 3-5 minutes. Stir in the beans and sweetcorn, oregano and cumin. Season and cook over a low heat for 5 minutes. Add the vegetable stock and simmer for a further 5 minutes. Heat the tortillas in a dry frying pan for 30 seconds each side and serve with the mixture rolled inside. 

Red Onion and Cheese Quiche 


1  ups of wholemeal flour

Pinch of salt

4 oz butter

Cold water to mix


4 eggs

275 ml milk

1 red onion

30ml tomato puree

30ml Worcestershire sauce

2 tbsps chopped parsley

2 tbsps chopped chives

125g grated red cheese

Make pastry by mixing ingredients and chill. Peel and chop onion and fry in oil until golden brown. Beat eggs with the milk, tomato paste, Worcestershire sauce and herbs. Mix in the cheese and fried onions. Roll out pastry and line quiche dish. Pour in the egg mixture and bake for 40 minutes on 200C

Gnocchi and Asparagus in Sage and Lemon Butter

80g salted butter

2 cloves of garlic, crushed

1 bunch of fresh sage, chopped

Juice and zest of 1 lemon

Salt and pepper

500g gnocchi

Asparagus, trimmed and halved (if long stemmed)

50g parmesan grated

Boil a large pan of salted water. Meanwhile heat a frying pan and add the butter. Add garlic and sage and cook for 1 minute. Add lemon juice and zest and seasoning. Remove from heat. Place gnocchi and asparagus into boiling water and cook for 2-3 minutes until the gnocchi rises to the top of the water. Strain well, gently tip into frying pan and gently toss together without reheating. Serve sprinkled with parmesan.