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Sliced orange honey duck with orange segments, thyme and rice.

Orange Honey Duck

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What you’ll need

  • Oven
  • Hob
  • Frying pan large enough for the duck breasts
  • Oven dish
  • Heatproof mat
  • Serving spoon
  • Chopping board
  • Knife
  • Kitchen roll
  • Measuring teaspoon
  • Kitchen scales

Before you start

Ingredients

For 2 servings. Tick off ingredients as you go.

  • 2 x Duck Breasts (Duck fillets also work)
  • 3 Oranges
  • 120g Honey
  • 4-5 Thyme Sprigs
  • 2 Cloves of Garlic Or 1/2 teaspoon of granulated garlic (cloves are better but granulated garlic works)
  • Salt
  • Pepper

How to make it

Allow about 5 minutes to prepare and 25–30 minutes to cook, plus 5 minutes resting.

  1. Prepare the duck

    Pat both sides of the duck breasts dry with kitchen roll. Score the skin without cutting all the way through to the meat.

  2. Prepare the oranges

    Peel and segment 1 orange. Zest, peel and juice the remaining oranges. Set aside the juice and orange segments.

  3. Crisp the skin

    Place the frying pan over low-medium heat. Season the duck with salt and pepper, then place it skin-side down in the pan with no oil. Cook for 6–8 minutes, or until the skin is crisp and golden. Pour off excess fat, turn the breasts over and sear the meat for about 30 seconds.

  4. Transfer to the oven

    Place the duck skin-side up in the oven dish. The original method gives 5–8 minutes in the oven, but its oven temperature still needs confirmation before following this step.

  5. Make the orange sauce

    Return the frying pan to low-medium heat while the duck is in the oven. Add the honey, orange juice, zest, garlic and half the thyme. Reduce the sauce by about half until it starts to thicken. Add the orange segments and simmer until loosely sticky. Set the pan aside on a heatproof mat.

  6. Glaze and finish

    Remove the duck from the oven and generously glaze the skin with some of the sauce. The original method returns the breasts to the oven for about 5 minutes, depending on how well done you like them; duck fillets may need only another 2–3 minutes. The unconfirmed oven temperature also applies here.

  7. Rest and serve

    Allow the duck to rest for 5 minutes. I like to slice it and serve it over rice, with the sauce drizzled over the top.

Two honey glazed salmon fillets sprinkled with sesame seeds.

Honey Glazed Salmon

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What you’ll need

  • Air fryer
  • Shallow dish for marinating
  • Small mixing bowl
  • Whisk
  • Pastry brush for the honey
  • Measuring teaspoon
  • Measuring tablespoon

Before you start

Ingredients

For 2 servings. Tick off ingredients as you go.

  • 2 salmon fillets
  • 1 tablespoon coconut aminos labelled gluten-free and soy-free (or gluten-free soy sauce; this alternative contains soy)
  • 1½ teaspoons sesame oil (olive oil works too)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 tablespoon honey
  • 1 teaspoon sesame seeds
  • Chilli flakes (optional, for finishing)

How to make it

Allow about 5 minutes to prepare, 10 minutes to marinate and 10 minutes to air fry. About 25 minutes in total.

  1. Mix the marinade

    Place the salmon fillets in a shallow dish. In a small mixing bowl, whisk together the coconut aminos (or gluten-free soy sauce), oil, salt and pepper.

  2. Marinate the salmon

    Pour the marinade over the fillets and gently rub it over the fish. Place in the fridge and leave to marinate for 10 minutes.

  3. Start cooking

    Preheat the air fryer to 205°C. Take the fillets out of the fridge and carefully place them in the air-fryer basket, skin side down. Cook for 8 minutes.

  4. Add the honey glaze

    After 8 minutes, brush the 1 tablespoon of honey over the fillets. Sprinkle with the 1 teaspoon of sesame seeds and, if you like, chilli flakes.

  5. Finish cooking

    Cook for a further 2 minutes at 205°C. Cooking times vary with fillet size and appliance, so check the fish is thoroughly cooked.

Chicken Teriyaki

Chicken Teriyaki

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What you’ll need

  • Chopping board
  • Sharp knife
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Slotted spoon
  • Cling film or a bowl cover
  • Fridge for marinating
  • Wok
  • Frying pan or griddle
  • Hob
  • Measuring teaspoon
  • Measuring tablespoon
  • Measuring cup
  • Measuring jug
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 600g Chicken Breast/boneless thighs
  • 1/4 cup (60 ml) of soy sauce (gluten free)
  • 1/3 cup (80ml) of freshly squeezed orange juice (1-2 oranges)
  • 3 tablespoons honey
  • 1 teaspoon of finely grated fresh ginger
  • 1.5 tablespoons of goats butter
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • Spring onion and sesame seeds

How to make it

Allow about 5 minutes to prepare and 10–12 minutes to cook, plus 20 minutes marinating.

  1. Prepare the chicken and marinade

    Cut the chicken into fillets. In the large mixing bowl, whisk together ¼ cup of gluten-free soy sauce, ⅓ cup of orange juice, 3 tablespoons of honey, 1 teaspoon of finely grated ginger and 1 teaspoon of sesame oil.

  2. Marinate

    Add the chicken and make sure it is covered with the marinade. Cover the bowl and refrigerate for 20 minutes. Finely chop the spring onions while you wait.

  3. Cook the chicken

    Preheat the wok on the hob over medium-high heat. Lift the chicken from the marinade with the slotted spoon, leaving as much marinade as possible in the bowl. Fry the fillets in the frying pan or griddle until golden brown, around 5–7 minutes, making sure they are cooked through.

  4. Set the chicken aside

    Transfer the cooked chicken to the small bowl.

  5. Cook the sauce

    Pour the remaining marinade into the wok and add the 1.5 tablespoons of goat’s butter. Bring the sauce to a boil and cook until steaming hot throughout before returning the chicken to it. Allow it to thicken slightly.

  6. Combine and serve

    Remove the wok from the heat, add the cooked chicken and mix thoroughly. Serve over white rice and sprinkle with spring onions and sesame seeds.

Golden pan-seared chicken fillets with lime, oregano and coriander seasoning.

Lime & Herb Chicken

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What you’ll need

  • Chopping board
  • Sharp knife
  • Bowl
  • Cling film or a bowl cover
  • Fridge for marinating
  • Frying pan, griddle or BBQ
  • Hob
  • Small saucepan for cooking remaining marinade
  • Measuring teaspoon
  • Measuring tablespoon
  • Measuring jug
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 600g Chicken Breast
  • 200ml of lime juice
  • 2/3 of a teaspoon chilli powder
  • 1 teaspoon of cumin powder
  • Half a teaspoon of oregano
  • 1 Teaspoon of coriander
  • 2 Tablespoons Olive Oil

How to make it

Allow about 5 minutes to prepare. Marinating is listed as 1–3 hours, with a shorter 10–30-minute option; the method uses 1 hour. Cook for 6–8 minutes in a frying pan or on a griddle, or 10–12 minutes on the BBQ.

  1. Prepare the marinade

    Cut the chicken into fillets. Mix the lime juice, chilli powder, cumin, oregano and coriander in the bowl.

  2. Marinate the chicken

    Add the chicken and mix until coated. Cover the bowl and refrigerate for 1 hour, or 10–30 minutes if you are short of time.

  3. Prepare to cook

    Preheat the hob or BBQ. For the hob, use medium heat. Remove the chicken from the bowl, leaving as much marinade behind as possible.

  4. Frying pan or griddle

    Fry the chicken for 3–4 minutes on each side, making sure it is cooked through. Before adding remaining marinade that has touched raw chicken, bring it to a boil in the separate saucepan. Add the cooked marinade to the chicken and finish cooking thoroughly.

  5. BBQ alternative

    Cook the chicken for around 5–6 minutes on each side and check it is thoroughly cooked before serving. If basting, use only marinade that has first been boiled in a separate pan, or a portion reserved before it touched raw chicken.

Saffron & Thyme Chicken

Saffron & Thyme Chicken

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What you’ll need

  • Chopping board
  • Sharp knife
  • Bowl
  • Cling film or a bowl cover
  • Pestle and mortar
  • Fridge for marinating
  • Frying pan, griddle or BBQ
  • Hob
  • Kettle for the boiling water
  • Measuring teaspoon
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 600g Chicken Breast
  • 40g of carefully stripped Thyme
  • 2 large pinches of saffron
  • 2 tbsp of boiling water
  • 2 large heaped tsp of crushed sea salt
  • 2 tbsp Garlic Oil
  • Ground black pepper
  • Olive oil for the frying pan or griddle (pan method only)

How to make it

Allow about 25 minutes to prepare and 10–15 minutes to cook, plus 1–5 hours marinating.

  1. Infuse the saffron

    Grind the saffron with the pestle and mortar. Pour 2 tablespoons of boiling water over it and leave for 20 minutes.

  2. Prepare the thyme and chicken

    Finely chop the thyme and cut the chicken into fillets.

  3. Mix and marinate

    Put the chicken in the bowl. Add the saffron water, thyme, garlic oil, crushed salt and a generous seasoning of pepper. Mix until all the chicken is coated. Cover and refrigerate for at least 1 hour.

  4. Prepare the heat

    Heat the frying pan or griddle over medium-high heat with olive oil, or preheat the BBQ.

  5. Frying pan or griddle

    Fry the fillets for 3–4 minutes on each side, or until golden brown and thoroughly cooked.

  6. BBQ alternative

    Cook for around 5–6 minutes on each side. Make sure the chicken is thoroughly cooked before serving.

Choosing protein powder with dietary requirements

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Reviewed and updated 21 September 2026.

Finding a protein powder can take a little more label reading when you have dietary requirements. This article originally featured Bulk products; the old prices and nutrition tables have been removed because they no longer provide a reliable buying guide.

What to check

  • Read the ingredients and allergen information for the exact flavour and pack you plan to buy.
  • Check any precautionary allergen statement as well as the main ingredient list.
  • Use the current pack for nutrition figures and serving sizes; do not assume different flavours have the same formulation.

Lactose-free and milk-free mean different things. Lactose intolerance concerns milk sugar, whereas milk allergy concerns milk proteins. A lactose-free dairy product can still contain milk protein. Cambridge University Hospitals explains the distinction.

Current product information

You can browse Bulk’s current protein range and its HydroBEEF product information. These are starting points for checking labels, rather than a guarantee that a product suits your needs. Contact the manufacturer if an allergen detail is unclear.

Thin-crust pizza topped with tuna, anchovies, melted cheese and mixed herbs.

Pizza

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What you’ll need

  • Chopping board
  • Cheese grater
  • Baking tray
  • Knife
  • Oven
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • Gluten Free Pizza Base (OR gluten free pitta bread)
  • 125g Hard Goats Cheese
  • Mixed Herbs
  • Tomato Puree
  • Toppings Of Your Choosing (I used Tuna and Anchovies)

How to make it

Allow about 5 minutes to prepare. The baking time needs confirmation; see the cooking note below.

  1. Prepare the oven and base

    Preheat the oven to 200°C. Spread tomato purée evenly over the gluten-free base. Gluten-free pitta bread also works: leave it whole and put the toppings on it without cutting it open.

  2. Add toppings

    Sprinkle the mixed herbs over the base, grate the cheese over it and add your chosen toppings. I used tuna and anchovies.

  3. Bake using the original guidance

    Place in the centre of the preheated oven. The original method gives around 15–20 minutes, with about 19 minutes for pizza bases and 15–16 minutes for pitta bread. This differs from the original summary; the cooking-time note above remains unresolved.

Golden oat flapjack squares with raisins and pieces of dried apricot.

Sweet Flapjacks

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What you’ll need

  • Mixing bowl
  • Baking tray
  • Baking paper
  • Saucepan
  • Hob
  • Oven
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 200g Goats Butter
  • 200g Brown Sugar
  • 200g Honey
  • 400g porridge oats labelled gluten-free
  • 50-150g of Chopped Dried Fruits

How to make it

Allow about 10 minutes to prepare and 25–35 minutes to bake, plus cooling time.

  1. Prepare the oven and tray

    Heat the fan-assisted oven to 180°C. Line the baking tray with greased baking paper.

  2. Melt and mix

    Melt the goat’s butter in the saucepan, then add the sugar and honey. Stir in the oats and dried fruit and mix thoroughly.

  3. Fill the tray

    Pour into the lined tray and flatten to an even thickness of about 2 cm.

  4. Bake

    Bake for around 25–35 minutes, depending on your oven and how soft or firm you like the flapjacks. My preference is 30 minutes at 180°C fan.

  5. Cool

    Take the tray out of the oven and allow the flapjacks to cool before eating.