Winter 2025

Melissa Hemsley’s ‘Real Healthy’

Melissa Hemsley ‘Real Healthy’ Photo Credit Sarah Malcolm

Melissa Hemsley’s latest cookbook, ‘Real Healthy‘ is a game-changer for anyone seeking practical, delicious, and wholesome recipes that fit seamlessly into a busy lifestyle. Packed with life-friendly meals designed to reduce reliance on ultra-processed foods (UPFs), this cookbook aims to empower readers to make healthier choices every day. With a foreword by renowned nutritionist Rhiannon Lambert, Real Healthy doesn’t just stop at offering recipes – it provides a clear, approachable guide to understanding and avoiding UPFs, all while celebrating the joy of cooking! From vibrant veg-packed dishes to quick and satisfying snacks, Melissa’s recipes promise to make healthy eating both accessible and enjoyable.

At a time where over half the average UK diets comes from UPFs, Real Healthy takes a stand by offering solutions for every mealtime challenge. Whether it’s a One-Pot Lazy Lasagne for busy weeknights, Cherry Bakewell Granola to brighten up breakfasts, or a Take-To-Work White Chicken Chilli for office lunches, Melissa’s creations are as practical as they are flavourful. With dedicated chapters on batch cooking, traybakes, and 30-minute meals, this book makes it easy to cook nourishing food that fits around a hectic schedule. Melissa also provides expert advice on avoiding hidden UPFs, helping readers take small, meaningful steps towards a healthier, more sustainable way of eating.

White Chicken Chilli Recipe

Photography copyright © Lizzie Mayson 2024 except page 7 © Ollie Grove 2024

A tomato-less chilli, hence the name ‘white chilli’. Melissa uses yellow peppers to keep the chilli ‘white’ but use whatever colour you can find. She likes to serve the toppings separately and let everyone help themselves. In terms of the beans, use whatever white beans you like, such as cannellini or butter beans. Melissa find’s sweetcorn is always worth keeping in the freezer, but if you’ve got tinned sweetcorn, then drain, rinse and add it right at the end.

Feeds: 4 people

Takes: 1 hour, 10 minutes

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil, plus extra if needed
  • 2 onions, finely chopped
  • 2 yellow peppers, diced
  • 4 garlic cloves, finely sliced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper or chilli flakes, to taste
  • 1.2 litres vegetable or chicken stock
  • 2 x 400g tins of white beans, drained and rinsed
  • 200g frozen sweetcorn
  • Juice of 1 lime, plus a little zest if you like
  • Maldon Sea Salt
  • Black pepper
  • OPTIONAL TOPPINGS:
  • Soured cream or yoghurt
  • Fresh coriander and/or spring onions, sliced
  • Sliced avocado
  • Sliced radishes or cucumber
  • Lime wedges
  • Jarred jalapeño slices

Method:

  1. Season the chicken thighs on both sides with salt. Heat the olive oil in a large pot and, once warm, add the chicken thighs, skin-side down. Cook for 10–12 minutes over a medium-high heat until very well browned, then turn and cook on the other side for 2–3minutes. Lift out of the pot and set aside on a large plate.
  2. The chicken should have given out plenty of fat but if not, add a splash of olive oil to the pot and, once warm, add the onions, peppers and a pinch of Maldon Sea Salt and pepper. Fry for about 12 minutes over a medium heat until very soft, stirring every so often. Add the garlic, fry for a minute, then add the cumin, oregano and cayenne or chilli flakes and fry for 2 minutes, stirring regularly.
  3. Return the chicken thighs to the pot and pour in the stock. Simmer for 25 minutes, then add the beans and continue to cook for another 10 minutes.
  4. Remove the chicken thighs once cooked through and take the meat off the bones and shred. Set aside, discarding the chicken skin if you wish. Use a potato masher or the back of your wooden spoon to crush roughly a third of the beans (this will help thicken the chilli).
  5. Add the frozen sweetcorn, then cook for 5 minutes or so until tender. Remove from the heat, add the chicken, lime juice, plus a little zest if you like, and taste for seasoning. Ladle into bowls and finish with the toppings you like.

Where To Buy ‘Real Healthy’?

Photography copyright © Lizzie Mayson 2024 except page 7 © Ollie Grove 2024

You can find where to purchase Melissa’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Melissa’s recipes!

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