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wotcha cooking ep 20 nutrition

Get Active TV: Wot'cha Cooking? [Episode 20]

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Join host Ben Logan Sng, Singapore Sport Institute Dietitian Dr. Ricco & Flesh Imp Owner Nicholas Cho as we whip up 3 delectable dishes for you today.

1. Creamy Chicken Pot Pie

2. Rum & Raisin Flambe

3. Father’s Day Chia Egg in Bed

Find out how you can still indulge in your favourite food but keep healthy at the same time in our cooking shows and nutrition series! Try out some of these recipes yourself while you are at home this period, and cook up a healthy feast for your loved ones.

Enjoy the programme!

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Father’s Day Chia Eggs in Bed (Serves one hungry Dad!)



2 spring onions

1 fresh chilli

2 Tbsp black and white Chia seeds

2 large eggs

Slice of Smoked salmon

4 Cherry tomatoes



  1. Trim the spring onions and slice finely on an angle together with the chilli. Place both in a bowl of cold water and put aside.

  2. Place a non-stick pan on a moderate heat and lightly toast the Chia seeds for a couple of minutes, stirring a couple of times.

  3. Drizzle some olive oil in the pan, crack the eggs on top of the Chia seeds, and fry to Dad’s liking.

  4. Place the eggs on a plate, one up one down to see the Chia seeds, and serve with the sliced smoked salmon, halved cherry tomatoes and the spring onion and chilli on top to garnish.


Creamy Chicken Pot Pie (Serves 2)


2 onions

2 chicken breasts, skin off

300g mushrooms

2 of Dijon mustard

60ml cream

100ml water

Fresh thyme

1 sheet of puff pastry


  1. Pre heat oven to 220 degrees Celcius.

  2. Place a non-stick pan on a moderate-high heat, add sliced mushrooms, sliced onions, a drizzle of olive oil and fry.

  3. Add sliced chicken breast to the pan, and seal both sides of each piece. 

  4. Add water, mustard and cream to the pan, and allow to simmer until the chicken is cooked and the sauce has reduced and thickened.

  5. Working quickly, transfer the chicken and sauce to an oven proof dish, and TOP with a sheet of puff pastry from the freezer (allow it to thaw for a moment but don’t let it get too soft). Criss cross the pastry with a sharp knife.

  6. Place in the bottom of the oven for 15 minutes or until the pastry is brown and crispy.

  7. Serve with a salad or coleslaw and enjoy.


Rum N’ Raisin Flambé  (Serves 4)


4 scoops of vanilla ice cream

60g sultanas 

60g raisins

6 ginger nut or shortbread biscuits

100ml dark rum


  1. Take the ice cream out the freezer to soften a little

  2. Put the sultanas, raisins and a splash of water in a pan on a medium heat and let them cook for a couple of minutes so they plump up and soften.

  3. Put the biscuits inside a plastic bag or clean tea towel and smash them into crumbs with a rolling pin. Divide the crumbs between 4 bowls and add a nice scoop of ice cream to each bowl.

  4. When the water is evaporated, pour the rum over the sultanas and raisins and carefully set fire to it with a match, if you are confident to do so! Stand back! This burns off the alcohol and leaves a yummy flavour. 

  5. Once the flames die down or go out, spoon the fruit and mixture over the ice cream and give Dad a real treat!