simmer, stirring until thickened. Season with salt, pepper and
Cheap Eats £1 each nutmeg.
Spoon a third of the tomato sauce on the base of a lasagne dish.
- all of which goes to charity. Top with a third of the lasagne sheets. Then top with a third sauce, a
third lasagne, and the last of the tomato sauce and finally the last
Cheese & Bacon Lasagne, sheets of lasagne. Pour over the white sauce and scatter with the
Serves 6 - 9pp each, 8pp if using gammon cheese and an extra grating of nutmeg. Chill. If eating straight away,
Prep: 35m, cook: 40m. bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling.
Scatter with basil, if you like, and serve with a salad and garlic bread.
This freezable, family-friendly recipe is economical and has a To freeze, cool completely, then wrap in cling film, then foil. Will store
wonderful comfort-food feel about it and recipe can easily be for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and
doubled. bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated
3 large onions, halved and thinly sliced
1 ½ tbsp olive oil (6pp) Creamy bacon and onion pasta Serves 4, 15pp each. prep 10m
1 tsp dried oregano (optional I didn’t have any & it was still delicious) cook 15m
300g pack lean smoked back bacon, chopped (17pp) or 300g lean
gammon (11pp) 1 tbsp olive oil (4pp)
2 x 400g cans chopped tomatoes in rich juice 3 onions, finely sliced
20 basil leaves, roughly torn, plus extra to serve if you like (optional I 1 clove garlic, finely sliced
forgot to use it & it was delicious) 2 tbsp sugar (3pp)
250g pack fresh egg lasagne (check pack for cooking instructions) 200g pack smoked bacon medallions cut into bite-size pieces (6pp)
(10pp) 360g farfalle pasta (34pp)
250ml half-fat creme fraîche (11pp)
For sauce 1 x 28g pack fresh flat leaf parsley leaves picked and finely chopped
600ml skimmed milk (6pp) Freshly ground black pepper, to serve
50g each butter (5pp) and plain flour (5pp)
Generous grating fresh nutmeg Heat olive oil in a pan then add the onions, garlic and sugar. Cook
50g grated Parmesan (6pp) over a medium heat for 12-15 mins until the onions have softened
and have started to caramelise. Meanwhile, fry the bacon in a
Fry the onions in the oil for about 15 mins until golden. Add the separate pan until crispy. Add to the onions and set aside. Cook the
oregano and bacon and fry for 5 mins more, stirring frequently. Tip in farfalle according to pack instructions. Drain and return to the pan.
the tomatoes, season and bubble uncovered for 5 mins. Remove Stir in the onion and bacon mixture; add the crème fraîche and
from the heat and stir in the basil. Meanwhile, make the white parsley and mix to combine. Serve sprinkled with some freshly
sauce. Pour the milk into a pan and tip in the butter and flour. Whisk ground black pepper
continuously over a moderate heat to incorporate the flour, then
Better-than-baked beans with spicy wedges, One-pan hash potatoes with bacon, tomato and egg recipe
Serves 2, 12pp each Serves 4, 12pp each. Ready in 40mins
Prep time 10m, cook time 35m, Quantities easily doubled
800g new potatoes, scrubbed clean (16pp)
1 tsp oil (1pp) 3 tbsp olive oil (12pp)
1 onion, halved and thinly sliced 6 rashers streaky smoked bacon, roughly snipped (9pp)
2 rashers streaky bacon, cut into large-ish pieces (3pp) 2 ripe tomatoes, roughly chopped
1 tsp sugar, brown if you have it (1pp) 4 spring onions, trimmed and finely chopped
400g can chopped tomatoes 4 large eggs (10pp)
200ml stock from a cube
410g can cannellini beans (6pp) butter or haricot beans in water Chop the potatoes into small cubes. Heat 2 tablespoons of the oil in
For the wedges a large frying pan over a medium heat. Add the potatoes and cook
1 tbsp white flour (plain or self-raising) (2pp) for 20 minutes, stirring occasionally, until turning golden.
0.5 tsp cayenne pepper, paprika or mild chilli powder Add the bacon to the potatoes and cook, stirring occasionally, for 10
1 tsp dried mixed herb (optional) minutes. By now the potatoes should be golden and crisp at the
2 x 225g baking potatoes, each cut into 8 wedges (9pp) edges.
2 tsp oil (2pp)
Add the chopped tomatoes and toss well. Cook for a few minutes,
Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, until they begin to wilt and soften. Stir in the spring onions and
cayenne and herbs (if using), add some salt and pepper, then toss season with freshly ground black pepper.
with the potatoes and oil until well coated. Tip into a roasting tin, then
bake for about 35 mins until crisp and cooked through. Push the potato hash mixture to the sides of the pan, making a big
Meanwhile, heat the oil in a non-stick pan, and then gently fry the circle in the centre. Add half the remaining oil to the circle, then crack
onion and bacon together for 5-10 mins until the onions are softened in 2 eggs and fry until the whites are set and the yolks hot.
and just starting to turn golden. Stir in the sugar, tomatoes, stock and
seasoning to taste, and then simmer the sauce for 5 mins. Add the Divide the hash between 4 plates, add the fried eggs to 2, and then
beans, and then simmer for another 5 mins until the sauce has return the pan to the heat. Add the remaining oil to the pan and fry
thickened. Serve with the wedges. the remaining eggs the same way.
Good for you banana ice cream Make a quick 4pp pud
This is a great recipe for using up bananas past their best. Instant strawberry ice: Tip 200g frozen strawberries (you can freeze
Supermarkets often sell off spotted bananas cheaply so snap them your own for this) into a food processor with 1 large banana, a 100g
up and make this amazingly simple ice cream. It contains no cream pot strawberry fromage frais (3pp) and a sprinkling sugar (1pp).
or sugar so is really good for you too. Blend until smooth and eat straight away.
Peel 8 ripe bananas, wrap in cling film and freeze overnight.
Allow to soften for 20 minutes then put into a food processor and
whiz until thick and creamy. Serve immediately or refreeze.
Chicken & bacon cacciatore Feelgood Fish Cakes
Serves 6, 20pp-25pp each depending on chicken size Serves 4, 9 pp each, Prep 15 mins, Cook 35 mins
Prep 30 mins, Cook 1 hr 15 mins, freezable.
600g potatoes, cut into chunks (12pp)
2 tbsp olive oil (8pp) 2 x 120g cans sardines in spring water, drained (11pp)
1 large chicken, roughly 1.8kg-2.2kg, jointed into 8 pieces (62pp- 4 tbsp chopped parsley
78pp) zest and juice 1 small lemon
6 rashers streaky bacon, chopped (9pp) 3 tbsp light mayonnaise (4pp)
2 onions, sliced 4 tbsp fat-free Greek yogurt (2pp)
2 rosemary sprigs 1 tbsp seasoned plain flour (2pp)
2 x 400g cans plum tomatoes 4 tsp sunflower oil (5pp)
2 tbsp red or white wine vinegar Green salad and lemon wedges, to serve
1 tbsp sugar (2pp) Cook the potatoes in boiling salted water until tender, about 15-20
500ml chicken stock made with oxo mins. Meanwhile, coarsely mash the sardines in a bowl (there's no
small bunch parsley, chopped (optional) need to remove the calcium-rich bones as they are soft enough to
eat). Mix in 3 tbsp chopped parsley and half the lemon zest and
Heat the oil in a large casserole dish. Brown the chicken, a few juice. Meanwhile, mix the mayonnaise and yogurt with the remaining
pieces at a time, until skin is golden on all sides. As each piece is parsley, lemon zest and juice and some seasoning.
done, lift out onto a plate. Turn the heat down and add the bacon. Drain the potatoes, then mash until smooth. Gently mix into the
Cook gently so some of the fat melts into the pan and keep going sardine mixture and season. Shape into 8 fat fish cakes using floured
until the bacon crisps. Lift out with a slotted spoon and put with the hands, then dust lightly with the seasoned flour.
chicken pieces, then add the onions and rosemary to the casserole. Heat half the oil in a non-stick frying pan and fry half the fish cakes
Fry for 5-10 mins until the onions have softened, then return the for 3-4 mins on each side until golden and crisp. Keep warm; repeat
chicken and bacon, along with the tomatoes, vinegar, sugar, stock with remaining oil and fish cakes. Serve with the lemony
and seasoning. mayonnaise, salad and lemon wedges.
Bring to a simmer, cover and cook for 40-50 mins until the chicken is
tender - check one of the thigh or leg joints as they will take longer to Super healthy sardines
cook. Stir in the parsley, if using, check the seasoning again and Canned fish is often seen as the poor relative of fresh, but canned
serve with mash, pasta or rice if eating straight away. Otherwise, sardines are high in nutrients. The canning process makes the bones
cool and chill for up to 24 hrs. easier to eat and digest, increasing the calcium content of your meal.
Choose fish in spring water or in a healthier oil such as olive, rather
Or freeze for up to 3 months. Defrost overnight in the fridge, and than in salty brine, as fish already has a high sodium content.
then bring out to room temperature the next day if not fully defrosted.
Tip back into a saucepan, bring to a gentle simmer, then cover and
gently cook until chicken is piping hot. Don't boil or the chicken may
Toad in the hole with gravy in 4 easy steps Make the gravy: Soften the onions with the remaining oil in a large
Serves 4, 8pp each (6 if using WW sausages) non-stick frying pan for about 20 mins, stirring often, until they are
Prep 20 mins, Cook 40 mins golden brown. Sprinkle in the sugar for the final 5 mins. Add the
spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats
100g plain flour (9pp) the onions and there is no dry flour left. Gradually pour in the stock,
½ tsp English mustard powder stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken,
1 egg (2pp) then season. Cut the toad in the hole into large wedges and serve
300ml milk (3pp) with the gravy spooned over.
3 thyme sprigs, leaves only
8 walls skinless pork sausages (18pp) (Weight Watchers = 12pp) Serve with lots of green veggies.
2 tbsp sunflower oil
2 onions, peeled and sliced Chicken, ham & pea risotto,
1 tsp soft brown sugar (1pp) Serves 4, 14pp each Prep time 5 minutes, cooking time 35 minutes
500ml beef stock
50g low fat spread (5pp)
Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into 325g skinless chicken breast, sliced (8pp)
the large mixing bowl and stir in the mustard powder with a good 1 onion, peeled & sliced
pinch of salt. Make a well in the centre, crack in the egg, then pour in 240g long grain rice (23pp)
a dribble of milk. Stir with a wooden spoon, gradually incorporating 70g pack wafer thin honey roast ham (2pp)
some of the flour, until you have a smooth batter in the well. Now 300g broccoli florets
add a bit more milk and continue stirring until all the milk and flour 400g frozen British garden peas (9pp)
has been mixed together. 20g low fat soft cheese (1pp)
70g grated cheese (8pp)
The batter is ready: You should now have a smooth, lump-free batter
that is the consistency of double cream. Tip it back into the jug you Heat half the spread in a large saucepan and fry the chicken for 6–8
measured your milk in, for easier pouring later on, and then stir in the minutes, until browned and fully cooked through. Remove from the
thyme. Use scissors to snip the links between your sausages, then pan and set aside.
drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing
the sausages in it to thoroughly coat the base of the tin, and then Add the remaining spread to the pan and cook the onion for 5
roast in the oven for 15 mins. minutes, until soft. Stir in the rice and cook for a further minute.
Cook the batter: Take the hot tray from the oven, and then quickly Gradually add the stock, a ladle at a time, stirring frequently, adding
pour in the batter - it should sizzle and bubble a little when it first hits more as the liquid is absorbed. Cook slowly over a low heat for about
the hot fat. Put it back into the oven, and then bake for 40 mins until 15 minutes, until nearly all the stock has been absorbed. Add the
the batter is cooked through, well risen and crisp. If you poke the tip chicken, ham, broccoli and peas, and cook for a further 5 minutes.
of a knife into the batter in the middle of the tray it should be set, not Stir through the soft cheese. Scatter over the grated cheese, grind
sticky or runny. on freshly ground black pepper and serve.
Spicy Pork Kebabs Linguine with Boursin & Parmesan
Serves 4, 15pp each Serves 3 at 16pp or 4 at 12pp
Prep 10m, Cook 12min plus 15 min marinating
300 g Pasta, White, Dried, linguine or spaghetti
500g (1lb 2 oz) lean pork, cut into cubes (18pp) 50ml vermouth (or dry white wine)
100ml (4fl oz) low fat natural yoghurt (1pp) 1 small Onion, All Types, finely chopped
50ml (2fl oz) extra light mayonnaise (4pp) 1 carrot, finely chopped
1 dessertspoon garam masala (1pp) 1 courgette, finely chopped
Zest and juice of 1 lemon 1 red pepper, finely chopped
1 yellow or orange pepper, diced 50g Peas, frozen, or shelled fresh peas
Lime wedges and coriander leaves to garnish 100 g Fromage Frais, Low Fat, Plain
350g (12oz) brown rice, cooked according to instructions (36pp) 100 g Boursin herbs (or any soft cheese)
4 tablespoons Milk, Skimmed
Mix together the yoghurt, mayonnaise, garam masala and zest and finely grated rind of 1 medium Lemon,
juice of lemon in a bowl. Stir in the meat and leave to marinate for 2 tablespoons Cheese, Parmesan, finely grated
10-15 minutes. 1 pinch Salt, and black pepper, freshly ground
Cook the linguine or spaghetti in plenty of boiling, lightly salted water
Thread meat onto skewers and cook on the barbecue or under a hot for 10-12 minutes, or according to pack instructions, until just tender.
grill for 5-6 minutes on each side or until cooked through. Serve with Meanwhile, warm large frying pan and add finely chopped
lime wedges, coriander, salad and rice. vegetables, peas and vermouth, heat until cooked, add water if
necessary to stop drying out.
Mediterranean potato and vegetable bake When cooked stir in the fromage frais, soft cheese, milk, lemon rind
Serve 4, 8pp each, Prep: 5 mins, Cook: 25 mins and grated Parmesan. Heat gently, stirring, for 2-3 minutes. Season.
Drain the linguine or spaghetti well, then add to the sauce and stir
800g salad or new potatoes, thickly sliced (16pp) gently. Transfer to four warmed plates and serve.
500g mixed Mediterranean-style vegetables, e.g. aubergines,
courgettes and peppers, roughly chopped
50g pine nuts (10pp)
1tbsp olive oil (4pp)
2tbsp pesto (2pp)
Preheat the oven to 200ºC or gas mark 6. Place the potatoes,
vegetables and pine nuts in a large roasting tin, add the oil and
season. Bake for 20 mins until tender. Stir in the pesto and cook for
a further 5 mins. Serve immediately.
Beef & Barley Casserole – Slow Cooker recipe 1. Cook broccoli in boiling water until almost tender.
Total ProPoints = 40 ProPoints, Serves 4, so that’s 10ppts each 2. Place chicken breasts and broccoli in a shallow oven proof dish.
3. Mix together the soup, mayonnaise, and curry paste with a splash
600g stewing steak (21ppts) of skimmed milk (to double cream consistency).
1 large onion, chopped 4. Spoon the mixture over the chicken and broccoli, coating them
1 tbsp plain flour (2ppts) well.
3 large carrots, diced 5. Bake at 190C / 375F for 45 mins or until bubbling all the way
3 large parsnips or potatoes (roughly 200g), diced (4ppts) through.
300 ml (1/2 pts) light ale - I buy a single bottle from Asda which is
330ml and use most of it! (3ppts) For an extra 2pp per person I topped mine with cheese.
700ml beef stock (made with 1 oxo cube)
Small bunch of mixed herbs (or you can buy dried bouquet garni - Sweet and sour chicken
found with the herbs & spices) Serves 2 – 15 pp per recipe (7/8 per portion)
100g pearl barley (10ppts)
Salt & pepper 2 tsp cornflour
3 tbsp caster sugar
In a large pan, fry off the beef in batches until brown and add to the 2 tbsp light soy sauce
slow cooker pot. Add the onion to the pan and fry off for 5 mins. Mix 3 tbsp white wine vinegar
in the flour, the root veg & beer. 2 tbsp tomato ketchup
300g chicken breasts
Bring to the boil and add to the slow cooker pot along with the beef 1 red pepper
stock and salt & pepper. Add the barley, cover and cook on low for 100g carrots peeled and sliced thinly
9/10 hours until the beef is tender. Great served with broccoli & 1 onion
cabbage! 100g pineapple chunks drained
1 clove garlic
Creamy Chicken and Broccoli Bake 1tsp ground ginger
6pp per serving serves: 3
Put cornflour, sugar, soy sauce, vinegar and ketchup in small pan
Ready in 55 mins, Prep: 10 mins | Cook: 45 mins with 100ml water and stir until thickens. Then set aside
225g / 8oz Broccoli florets In other pan put chicken and fry for a bit then add onion, peppers
3-4 skinned chicken breast portions (16pp) carrots, pineapple, garlic and ginger fry for a bit then add sauce and
1 can Campbell's low fat condensed chicken soup (4pp) cook for a bit.
50g / 2oz Hellmans Extra Light Mayonnaise (4pp)
1 tsp curry paste
Splash of skimmed milk
Haddock Rarebit One Pot Spanish Chicken
Serves 2, 9pp per serving 12pp serves 6
Takes 15 minutes to prepare, 15 minutes to cook (not freezable) 3 red onions, cut into wedges
2 x 200 g (7 oz) smoked haddock fillets 3 cloves garlic, sliced
400 g (14 oz) frozen chopped spinach 500g (11b 2oz) new potatoes, washed
75 g (23/4 oz) half fat Cheddar cheese, grated 200g (7oz) chorizo, skinned and cut into chunks
2 tablespoons low fat mayonnaise 1-2 tsp smoked paprika
1/2 teaspoon mustard powder 1.8kg (31b 10oz) chicken
1 teaspoon Worcestershire sauce 6 large sprigs fresh thyme or rosemary
a shake of Tabasco sauce 1 tsp olive oil
1/2 teaspoon grated nutmeg 6 tomatoes, halved
salt and freshly ground black pepper 4 peppers (mixed colours), deseeded and cut into wedges
Put the haddock fillets into a non stick frying pan and add 200ml (7 fl Preheat the oven to gas mark 6/200°C/fan oven 180°C. Place the
oz) water. Poach gently for about 6-8 minutes until the fish is cooked; onions, garlic, potatoes and chorizo in a large roasting pan. Stir in
the flesh should be opaque and flake easily. Remove from the pan the smoked paprika, if using. Remove any string from the chicken
and set aside to cool. Meanwhile, cook the spinach according to the and fill the cavity with the thyme or rosemary sprigs. Rub the
packet Instruction. Drain well and, when cool enough to handle, chicken with the olive oil and season with salt and pepper. Sit the
squeeze out any excess moisture. Transfer to two individual shallow, bird on top of the vegetable and chorizo mixture. Roast for 1 hour.
heatproof dishes. Season.
Remove the chicken from the roasting pan and add the tomatoes
Remove the skin from the haddock then lay one fillet on top of the and peppers. Stir well, and then return the chicken to the pan and
spinach in each dish. Preheat the grill to medium high or heat oven spoon over some of the cooking juices to baste.
to gas mark 6/200oC
Roast for a further 30 minutes or until the chicken is cooked through
Mix the cheese with the mayonnaise, mustard, Worcestershire - there should be no pink meat and the juices should run clear when
sauce, Tabasco sauce and nutmeg. Spread this mixture over the fish you pierce the thickest part of the thigh with a skewer. Remove from
fillets to cover them completely. Grill until browned and bubbling then the oven, cover with foil and leave to rest for 10-15 minutes before
serve at once or bake in oven for 5-6minutes. carving the chicken.
Serve with the vegetables.
Roast Butternut Squash & Gammon Lasagne Reduce oven temperature to 190 C / Gas 5. Grease a suitable sized
Serves 6 at 12pp each or 8 at 9pp each baking dish to cook a lasagne (3 sheets wide).
1 x butternut squash, halved and seeded Layer half tomato sauce, then a third butternut squash sauce then a
1 teaspoon vegetable oil (1pp) third of lasagne sheets, repeat again, then pour remaining butternut
50g low fat spread (5pp) squash sauce on top and grate cheese on top of that, grate some
2 tablespoons finely chopped garlic nutmeg on top.
4 tablespoons plain flour (8pp) Cover baking dish tightly with foil and bake in the preheated oven for
1 litre milk (9pp) 30 minutes. Remove foil and continue baking until the top is bubbly
Salt and ground black pepper to taste and golden brown, about 10 minutes. Allow to rest for 5 minutes
11 lasagne sheets (21pp) before serving.
80g grated cheese (9pp)
Grated nutmeg Sausage, lettuce & tomato pitta, makes 2 pittas at 6pp each.
3 large onions, halved and thinly sliced
1 ½ tbsp olive oil (6pp) 2 Asda basic or Weight Watcher pitta breads (6pp)
300g lean gammon (11pp) 3 Weight Watcher Sausages (4pp)
2 x 400g cans chopped tomatoes in rich juice lettuce
20 basil leaves, roughly torn, (optional) 2 tablespoons low fat mayonnaise (2pp)
100g carrots, peeled & cut into batons
Preheat an oven to 230 C / Gas 8. Grease a baking tray. 100g tomatoes, sliced
Brush the butternut squash halves with vegetable oil. Roast in the 2 Bananas
preheated oven until golden and easily pierced with a knife, 45 to 50
minutes. Allow to cool for 15 to 20 minutes, and then scoop the flesh Cook the sausages following pack instructions, then let cool.
into a bowl. Set aside. Split open the pittas along one edge to make a pocket and spread
with the mayonnaise.
Fry the onions in the oil for about 15 mins until golden. Add the Fill each with shredded lettuce and the sausages sliced and shared
gammon and fry for 5 mins more, stirring frequently. Tip in the between the pittas.
tomatoes, bubble uncovered for 5 mins. Remove from the heat and Serve with carrots and tomatoes and round off lunch with a banana.
stir in the basil.
Heat the low fat spread in a large frying pan over medium-low heat.
Cook and stir garlic in until softened. Stir in flour and cook for 3
minutes. Whisk in the milk until smooth. Bring to a simmer and cook
until thick, about 10 minutes, whisking occasionally. Stir in the
butternut squash and season with salt and pepper and add some
Indian spiced shepherd's pie Five-spice beef & sugar snap noodles
SERVES 6, 9pp each SERVES 4, 10pp each PREP 10 mins, COOK 15 mins
PREP 15 mins • COOK 50 mins
Super healthy Good source of vit C, counts as 1 of 5-a-day, Low fat 250g/9oz lean minced beef (15pp)
3 nests medium egg noodles (20pp)
500g pack lean minced lamb (33pp) thumb-sized piece ginger, finely grated
1 onion, chopped 3 garlic cloves, finely grated
2 carrots, diced 1 heaped tsp five-spice powder
2 tbsp garam masala (2pp) ½ tsp chilli powder
200ml/7fl oz hot stock (lamb, beef or chicken) 225g pack mange tout or sugar snap peas
200g/7oz frozen peas (4pp) 400ml/14fI oz beef stock
800g/llb 12oz potatoes, diced (16pp) 3 tbsp light soy sauce, or more to taste
1 tsp turmeric 1tbsp sesame oil, to serve (4pp)
small bunch coriander, roughly chopped red chilli, deseeded and shredded to serve (optional)
juice 1/2 lemon, plus wedges to serve
Heat a large non-stick frying pan or wok, then fry the beef for 10
In a large non-stick frying pan, cook the lamb, onion and carrots, mins until very well browned. Don't add any oil. Meanwhile, boil the
stirring often, until the lamb is browned and veg is starting to soften, noodles following pack instructions, then drain.
about 8 mins. Add the garam masala and some seasoning and
cook for a further 2 mins until fragrant. Pour in the stock, bring to the Add the ginger, garlic, five-spice, chilli powder and mange tout to the
boil, tip in the peas and cook for a further 2 mins until the peas are browned mince, then fry for a few mins more until fragrant and the
cooked and most of the liquid has evaporated. pods are bright green.
Meanwhile, cook potatoes in a large pan of salted water until just Splash in the stock, add the noodles, and then season with the soy
tender, about 8 mins. Drain well, return to the pan and gently stir in sauce. Pile into bowls (use tongs, it's easier), sprinkling with the
turmeric and coriander – try not to break up the potatoes too much. sesame oil and red chilli if using.
Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking
dish and top with the turmeric potatoes. Squeeze over the lemon
juice, and then bake for 30-35 mins until potatoes are golden.
Serve immediately with extra lemon wedges on the side.
Mushroom, spinach & potato pie ½ romaine lettuce, shredded
SERVES 4 4pp each. PREP 15 mins .cook 45 mins 2 tablespoons tomato salsa
2 tablespoon extra light mayonnaise
400g/14oz baby spinach Few drops spicy pepper sauce, optional (2pp)
1 tbsp olive oil (4pp)
500g/1lb 2oz mushrooms, such as chestnut, shiitake and button Toss the chicken with the fajita seasoning and heat the oil in a non-
2 garlic cloves, crushed stick frying pan. Add the chicken and stir-fry for 10 minutes. Add the
250ml/9fl oz beef stock (made from 1/2 beef stock cube) lime juice.
300g/11oz cooked new potatoes, cut into bite-sized pieces (6pp)
1 tbsp grain mustard Fill the taco shells with the chicken, lettuce and salsa and top with
1 tsp freshly grated nutmeg the mayonnaise mixed with the pepper sauce.
2 heaped tbsp light creme fraîche (3pp)
3 sheets filo pastry (3pp) Raspberry oat tray bake
300g/11oz each green beans and broccoli, steamed CUTS INT0 16 SLICES • 2pp slice • PREP 15 mins COOK 12 mins
150g punnet fresh raspberries
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by 50g/2oz low fat spread (5pp)
pouring a kettleful of hot water over it. 75g/3oz clear honey (6pp)
200g/7oz rolled oats (19pp)
Heat half the oil in a large non-stick pan and fry mushrooms on a 50g/2oz ground almonds (9pp)
high heat until golden. Add garlic and cook for 1 min, then tip in ½ tsp almond extract
stock, mustard, nutmeg and potatoes. Bubble for a few mins until
reduced. Season, then remove from the heat; add creme fraîche and Heat oven to 220C/200C fan/gas 7. Line a 20cm x 20cm baking tray
spinach. Pour into a pie dish and allow to cool for a few mins. with greaseproof paper.
Brush filo with remaining oil, quarter sheets then loosely scrunch up Mash the raspberries roughly in a bowl and set aside.
and lay on top of pie filling. Bake for 20-25 mins until golden. Serve
with vegetables. In a medium saucepan, melt the butter and honey with a pinch of
salt. Take off the heat, and then stir in the oats, ground almonds and
Spicy chicken tacos almond extract Mix until they are coated in the butter and honey
Serves 4, 9pp each Prep 12m, cook 10m mixture.
4 medium (165g each) skinless, boneless chicken breasts cut into Press half the oat mix in an even layer in the baking tray. Spread the
strips (16pp) mashed raspberries on top, and then spoon the remaining oats on
1 teaspoon fajita seasoning top and smooth with the back of a spoon. Bake for 10-12 mins or
Juice 1 lime until golden. Remove from the oven and leave cool before slicing
1 dessertspoon olive oil (3pp) into 16.
8 taco shells (15pp)