Leek and Cheddar fritters (V)

Serves 2 (makes 6 fritters) Kcals 743, Fibre 2.5g

 

• 2 tbsp vegetable oil

• 10g butter

• 1 large leek, finely chopped

• 2 large eggs

• 1 tsp Dijon mustard

• 50ml semi-skimmed milk

• 100g self-raising flour

• ½ tsp baking powder

• 50g mature Cheddar, grated

• 1 tbsp chopped tarragon

For the salad dressing

• 1 tbsp balsamic vinegar

• 2 tbsp extra-virgin olive oil

• 80g bag watercress, spinach and rocket salad

 

1. Heat 1 tbsp vegetable oil and the butter in a large, non-stick frying pan over a medium-high heat. Add the leeks and fry for 6-7 mins until soft and just starting to brown. Set aside to cool.

2. Put the eggs, mustard, milk, flour and baking powder in a bowl and whisk together until you have a smooth batter. Stir in the cooled leeks, Cheddar and tarragon. Add a little extra milk if your batter is too thick to coat the leeks and cheese fully.

3. Wipe the frying pan clean and heat 1 tbsp vegetable oil over a medium-high heat. Using a tablespoon, add 2 or 3 dollops of batter to the pan, depending on how many fit, and gently push down with the back of the spoon to shape the fritters.

4. Cook for 4-5 mins on each side until golden and crisp. Remove the fritters from the pan and keep warm. Repeat until all the batter has been used.

5. Mix together the balsamic vinegar and olive oil toss with the salad. Serve with the hot fritters.

 

 

 

 

 

 

 

Coriander and lime cucumber salad with chicken

Serves 2, Kcals 346, Fibre 1.6g

• 1½ tbsp olive oil

• 1 red chilli, deseeded and finely diced

• 1 lime, juiced

• 300g pack skinless chicken breast fillets

• 1 large cucumber, halved and peeled into ribbons, core discarded

• 15g fresh coriander, finely chopped

• 30g feta, crumbled

• 1 tbsp toasted flaked almonds

• pitta breads or flatbreads, toasted, to serve (optional)

 

1. Preheat the oven to gas 6, 200°C, fan 180°C. Whisk the oil, chilli and lime juice in a bowl with some seasoning. Put the chicken on a square of foil and pour over 1 tbsp of the dressing. Wrap the parcel tightly, transfer to a baking tray and bake for 20-25 mins until the chicken is cooked through when cut through the thickest part.

2. Meanwhile, put the cucumber ribbons in a sieve over a bowl and toss with a pinch of salt. Leave to drain for 10 mins. Pat dry with kitchen paper.

3. Stir the coriander into the reserved dressing and toss with the cucumber. Slice the chicken and add to the salad. Scatter with the feta and almonds, and serve with pitta or flatbreads, if you like.

 

Tip: You can use leftover cooked chicken instead. Toss 200g cooked shredded chicken in the dressing before serving with the salad.

 

 

 

 

 

​

​

​

​

 

Roast salmon with butternut houmous mash

Serves 2 Kcals 573, 6.6g fibre

 

• 350g pack butternut squash & sweet potato (or just sweet potato)

• 120g pack Tenderstem broccoli tips

• 260g pack boneless salmon fillets

• 50g houmous

• 2 tsp pomegranate seeds

 

1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread out butternut squash and sweet potato (cut to 3cm pieces if large) in the middle of a roasting tray and drizzle with olive oil. 

2. Season, then roast for 15 mins. Toss well, then add Tenderstem broccoli tips (to one side of the squash and sweet potato) and toss in the oil. Place boneless salmon fillets on the other side of the tray and return to the cooked through and the veg is tender. 

3. Mash the butternut mix until smooth, then stir through houmous. Spoon the mash onto plates, top with the broccoli and salmon, then scatter each with 2 tsp pomegranate seeds to serve.

 

 

 

 

 

Spicy chicken cauliflower 'pizza'

Serves 2, Kcals 326 Fibre 4.1g

• 350g cauliflower florets

• 30g ground almonds

• 1 egg, beaten

• 3 tbsp passata

• 100g low-fat natural yogurt

• 10g mint, leaves finely chopped

• 50g roasted peppers from a jar, drained

• 170g pack fiery piri piri chicken mini fillets, thinly sliced

• 20g wild rocket

 

1. Preheat the oven to gas 7, 220°C, fan 200°C. Blitz the cauliflower in a food processor until it resembles breadcrumbs.

2. Steam the cauliflower on the hob for 5 mins, or use the microwave to save some energy. Once steamed, spread out in a shallow bowl.

3. Mix in the almonds and egg, and season with pepper. Heap the mixture onto a large baking tray lined with non-stick baking paper and press into a 28cm-30cm circle. Bake in the oven for 20 mins.

4. Spread the passata over the cauliflower pizza base and bake for a further 5 mins. Meanwhile, mix the yogurt and mint together, and season with pepper to taste.

5. Remove the base from the oven and then scatter over the peppers, chicken and rocket. To serve, spoon over the yogurt and slice into 4 wedges.

 

 

 

 

 

 

​

​

​

​

 

Vegan 'steak' and chips with peppercorn sauce (V)

Serves 2 Kcals 422, fibre 8.2g

• 2 tbsp vegetable oil, plus 1 tsp

• 250g new potatoes, quartered lengthways

• ½ onion, thinly sliced

• 2 x 150g packs oyster mushroom cluster

• 1 tsp Lemon, Garlic & Herb Seasoning (use your favourite)

• 150g Tenderstem broccoli

• 1 tbsp dairy-free spread

• 1 garlic clove, crushed

• 1 tsp black peppercorns, coarsely ground

• 1 tbsp plain flour

• 350ml oat milk-alternative

 

1. Preheat the oven to gas 6, 200°C, fan 180°C and put a large baking tray inside to heat up. Once hot, toss the potatoes in a bowl with 1 tbsp oil and arrange on the tray in a single layer. Pour over any excess oil and place on the lowest shelf. After 5 mins, add the onions to a corner of the tray, stir the potatoes and roast for a further 10-15 mins until the onions and potatoes are golden.

2. Meanwhile, heat a large, heavy- based frying pan over a medium- high heat. When hot, coat the base with 1 tbsp oil. Add the mushroom clusters, stem-side down, and put a flat, heavy weight on top (a frying pan or large saucepan works). Press down firmly to flatten the mushroom clusters and cook for 5 mins or until browned. Remove the weight and wipe any liquid from the bottom, then carefully flip the mushrooms using a spatula. Replace the weight and cook for a further 5 mins.

3. Remove the weight and sprinkle the stem-side of the mushrooms with half of the Lemon, Garlic & Herb Seasoning and a pinch of salt. Drizzle 1 tsp oil around the pan and cook the clusters, seasoning-side down, for 2 mins more.

4. Season the other side with the remaining seasoning and a little salt, then flip and cook for 2 mins more or until very well browned. Turn off the heat and transfer the mushrooms to the tray of potatoes in the oven to keep warm (if they have finished cooking, reduce the oven to gas ¼, 110°C, fan 90°C to keep warm).

5. Steam the broccoli for 5-6 mins until just tender. Let the mushroom frying pan cool, then place over a low heat. Add the spread and crushed garlic and cook for 1 min, stirring constantly, scraping up the caramelised mushroom bits as you stir. Add the ground peppercorns and flour and cook for 2 mins more.

6. Add the oat milk-alternative and cook for 2-3 mins until thickened; season to taste with salt. Serve the warm mushroom ‘steaks’ with the crispy onions, roasted potatoes and steamed broccoli, drizzled with the peppercorn sauce.

 

 

 

​

 

Aloo Gobi traybake (Vegan)

Serves 2, Kcals 353, Fibre 11g

• 300g baby potatoes, halved

• ½ x 400g pack cauliflower and broccoli florets

• 3 tomatoes (about 250g), roughly chopped

• 210g tin chickpeas, drained

• 1½ tbsp tikka curry paste

• 2 tbsp olive oil

• 1 red chilli, sliced

• 15g fresh coriander, stalks and leaves separated, both chopped

• 1 lime, cut into wedges to serve

 

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with non-stick baking paper. Boil the potatoes for 5 mins, then drain and tip onto the baking tray with the broccoli, cauliflower, tomatoes and chickpeas.

2. Mix together the curry paste, oil, chilli and coriander stalks. Pour onto the tray and mix everything together. Season.

3. Roast for 25-30 mins until the vegetables are tender.

4. Scatter with the coriander leaves and serve with the lime wedges for squeezing over.

 

​

​

​

​

​

​

​

​

 

 

Eton Mess ice cream shake(V)

Serves 2, Kcals 303, Fibre 2.7g

• 400ml good quality milk

• 100g good quality Madagascan vanilla ice cream

• 100g raspberries, plus 50g to garnish

• 1 meringue nest, to garnish

 

1. Put the milk, vanilla ice cream and raspberries in a blender.

2. Blitz until smooth.

3. Pour into 2 tall glasses.

4. Top each with ½ a crumbled meringue nest and raspberries.

 

 

 

 

 

 

Citrus fool (V)

Serves 2, Kcals 182g Fibre 0.7g

 

• 200g Greek style yogurt

• 40g lemon curd

• 1 tbsp caster sugar​

• ½ x 411g tin ruby red grapefruit in juice, drained

• fresh mint leaves, to serve (optional)

 

1. Put the yogurt in a bowl and top with dollops of lemon curd.

2. Gently fold through with a spoon, then divide between two short glasses. 

3. Sprinkle the sugar over a small plate.

4. Gently roll the drained grapefruit slices in the sugar, then place on top of the yogurts.

5. Top with a few small mint leaves to serve, if you like