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Le Col x Hayden Groves: Recipes to Keep You in the Saddle

At 16, I was balancing bike races with long shifts in professional kitchens, unknowingly shaping a life driven by two passions: cycling and cooking. After winning National Chef of the Year in 2013, I thought I’d left competitive cycling behind, but in 2015, I joined Geoff Thomas’ charity team to ride the Tour de France route ahead of the pros, raising money for CureLeukaemia. That ride reignited my love for the bike, and two years later, I completed all three Grand Tours—over 10,000 kilometers —fuelling my book Back in the Saddle, which won two World Gourmand Awards and raised £100,000 more for the cause. Eight Grand Tours and £250,000 later, I’m still combining my love for food, cycling, and giving back, proving that passion and purpose can take you anywhere.

Follow my Adventures
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‘The Green Goblin’ Morning Smoothie

Packed with fresh fruits, leafy greens, healthy fats,and vibrant flavour, this nutrient-rich green smoothie is a perfect start toyour day.

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Ingredients (4 portions) 


200g kale
500ml chilled apple juice
200g baby spinach
1 green apple
1 kiwi
1 ripe avocado
1 banana
10g (2 tsp) chia seeds
A few ice cubes
 

Method

 

Wash and prep the kale, removing woody stalks, and tear the leaves into smaller pieces. Blend briefly with the apple juice to reduce bulk. Add the washed apple (cored) and kiwi (skin on for extra fibre), along with the peeled avocado, banana, spinach, chia seeds, and ice cubes. Blend until smooth and enjoy immediately for the freshest taste.

 

This smoothie is best fresh but can be stored in the fridge for up to two days. Stir well before serving, as natural separation may occur.

Homemade No Bake Energy Bar

Ride Longer & Faster with My No-Bake Energy Bars

 

Fuel your rides with these delicious, all-naturalenergy bars made from simple store cupboard ingredients. Perfect for quickenergy on the go!

Ingredients

 

250g pitted dates
Zest & juice of 1 orange
1 shot of espresso (optional, balances sweetness)
125g porridge oats
25g cocoa powder
1 tbsp nut butter
100g cashew nuts (or your favorite mix of nuts)
25g mixed seeds (flax, chia, sunflower, etc.—or skip and add more nuts)

 

Method

1. Pulse nuts and oats in a food processor.
2. Blend dates with orange zest, juice, and espresso until smooth. Add cocoa powder, nut butter, and pulse again.
3. Add dry ingredients and mix until combined.
4. Roll the mixture between two sheets of greaseproof paper to about 1.5–2cm thick. Freeze for 1 hour.
5. Cut into bars or roll into energy balls, wrap individually, and store.

 

Store extras in the freezer for up to 6 months—they’ll defrost in minutes in your pocket! Perfect for fueling longer, faster rides.

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TortillaSnacking: A Cheat's Version

 This quick and tastytortilla is the perfect guilt-free snack to have ready in the fridge aftertraining. With no peeling or fuss, it’s ideal for busy days!

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Ingredients (Serves 6 as a tapa)

 

8 large free-range eggs
Sea salt & black pepper
100g thick-cut salted potato crisps
25ml olive oil
1 large Spanish onion, finely sliced
3 garlic cloves, finely sliced

 

Method

1. Beat the eggs in a bowl with salt and pepper. Add crisps (gently, to keep them chunky) and soak while you cook the onions.
2. Heat half the olive oil in a 20cm non-stick frying pan over medium heat. Cook the onion, garlic, and a pinch of salt until lightly golden, then mix into the egg and crisp mixture.
3. Add the remaining oil to the pan and pour in the egg mixture. Reduce heat to low and cook for 12 minutes until the top is nearly set.
4. Loosen the edges, place a plate over the pan, and flip the tortilla onto the plate. Slide it back into the pan to cook for 3 more minutes until golden.
5. Serve warm or cold, cut into wedges, and enjoy!

Follow my adventures on Instagram @Haydenkgroves or X @Hayden1974.

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