Plum Frangipane Tart

How to Make Plum Frangipane Tart Recipe - preparation 30 minutes plus chilling cooking time 50–55 minutes

Makes 12 pieces

Ingredients:
150g/5oz/⅔ cup butter, softened
150g/5oz/scant ⅔ cup caster (superfine) sugar
150g/5oz/1½ cups ground almonds
2 tbsp plain (all-purpose) flour
2 medium eggs, beaten
450g/1lb red plums, stoned and sliced
3 tbsp flaked almonds
2 tbsp icing (confectioner’s) sugar
For the pastry (pie crust)
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
50g/2oz/¼ cup caster (superfine) sugar
125g/4oz/½ cup cold butter, diced

Method:
1 To make the pastry, put the flour, sugar and butter in a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out a little larger than a 28 x 18 x 4cm/11 x 7 x 1½in fluted loose-bottomed tart tin. Line the tin with the pastry, prick the base with a fork, then chill in the refrigerator for 20–30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry shell with parchment paper and baking beans, then bake in the oven for 15 minutes. Remove the paper and beans and cook for 5 minutes or until crisp. Leave to cool. Reduce the oven temperature to 180°C/350°F/Gas 4.

4 Meanwhile, cream the butter and sugar until light and fluffy. Gradually beat in alternate spoonfuls of ground almonds and flour with the beaten eggs, until smooth. Spoon the mixture into the pastry shell and top with the plums and almonds.

5 Bake in the oven for 30–35 minutes until the frangipane is golden. Leave to cool for 20 minutes. Remove from the tin and cut into pieces. Freeze when cold.

6 Serve warm, dusted with sifted icing sugar.

Plum Frangipane Tart

Beetroot Drizzle Cake

How to Make Beetroot Drizzle Cake Recipe - preparation 25 minutes cooking time 30–35 minutes plus cooling

Serves 12

Ingredients:
3 medium eggs
150ml/¼ pint/scant ⅔ cup sunflower oil
175g/6oz/¾ cup light brown sugar
225g/8oz/2¼ cupsself-raising (self-rising) flour
1 tsp baking powder
3 tsp ground ginger
grated zest and juice of 1 orange
175g/6oz cooked beetroot (beets), coarsely grated
2 tbsp chopped preserved ginger
2 tbsp sunflower seeds
150g/5oz/scant ¾ cup granulated sugar

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 20 x 30cm/8 x 12in cake tin with parchment paper.

2 Beat the eggs, oil and brown sugar in a bowl. Sift in the flour, baking powder and ground ginger and beat well. Add the orange zest and beetroot and mix until smooth.

3 Pour into the prepared tin and sprinkle with the preserved ginger and seeds. Bake in the oven for 30–35 minutes until well risen and a skewer inserted into the centre comes out clean. Remove the cake from the tin, place on a wire rack and pierce the top in several places with a skewer.

4 Meanwhile, heat the granulated sugar and orange juice, stirring until the sugar dissolves. Spoon the syrup over the top of the hot cake and set aside to cool.

5 When cold, peel away the paper and cut the cake into small squares. Freeze or serve.

Passion Fruit Compote

How to Make Passion Fruit Compote Recipe - preparation 15 minutes plus cooling cooking time 5 minutes plus cooling

Serves 4

Ingredients:
2 lemongrass stalks, slit lengthways
125g/4oz/½ cup caster (superfine) sugar
1 large pineapple
grated zest and juice of 1 lime
2 passion fruit, halved

Method:
1 Bruise the lemongrass by pressing with the end of a rolling pin. Place in a pan with 600ml/1 pint/2½ cups water and the sugar. Heat gently, stirring occasionally, until the sugar dissolves. Increase the heat and simmer for 5 minutes. Set aside for 20 minutes for the syrup to cool.

2 Meanwhile, slice off the top and bottom of the pineapple. Remove the skin and slice the fruit into circles. Cut them in half and discard the central core.

3 Discard the lemongrass and add the lime zest and juice to the syrup. Scoop out the seeds from the passion fruit and stir into the syrup.

4 Put the pineapple in a glass serving dish and pour the syrup over. Set aside to cool completely and then serve or freeze.

Cheese and Apple Scones

How to Make Cheese and Apple Scones Recipe - preparation 25 minutes cooking time 20 minutes

Serves 12

Ingredients:
sunflower oil to grease
1 cooking (green) apple, peeled, cored and cubed
2 tbsp cider vinegar
1 tbsp light brown sugar
1 tbsp wholegrain mustard
450g/1lb/4½ cups self-raising (self-rising) flour plus extra to dust
50g/2oz/4 tbsp butter, cubed
175g/6oz/1½ cups grated Cheddar cheese
2 medium eggs, beaten
6 tbsp milk
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly oil a large baking sheet.

2 Cook the apple in the vinegar, sugar and mustard in a small pan over a medium heat for 5 minutes or until soft.

3 Put the flour, butter and seasoning in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the apple and two-thirds of the cheese. Add three-quarters of the beaten egg and enough milk to make a soft dough.

4 Put the dough on a lightly floured surface and cut in half. Roll out each piece to a circle about 2cm/¾in thick.

5 Place both dough rounds on the prepared baking sheet, then cut each one into 6 wedges and separate them slightly to allow space for rising in the oven. Brush the tops with the remaining egg and sprinkle with the remaining cheese.

6 Bake in the oven for 20 minutes or until golden brown and well risen. Serve warm or set aside to cool and then freeze.

Cheese and Apple Scones

Cheats Summer Berry Sorbet

How to Make Cheats Summer Berry Sorbet Recipe - preparation 10 minutes

Serves 4

Ingredients:
500g/1lb 2oz frozen mixed summer berries
6 tbsp blackcurrant cordial
4 tbsp caster (superfine) sugar
2 fresh mint sprigs
4 tbsp Greek yogurt with honey

Method:
1 Put the frozen mixed summer berries in a food processor with the undiluted blackcurrant cordial and sugar. Pulse in short bursts until the mixture is smooth and thick. Add the leaves from the mint sprigs and blitz again.

2 Spoon into glasses and stir through the honey-flavoured yogurt for a rippled effect.

3 Serve immediately while the fruits are still frozen, or return to the freezer.

Red Fruit Refresher

How to Make Red Fruit Refresher Recipe - preparation 10 minutes plus cooling cooking time 2–3 minutes

Serves 4

Ingredients:
2 tsp cornflour (cornstarch)
50g/2oz/¼ cup caster (superfine) sugar
300ml/½ pint/1¼ cups red grape juice
225g/8oz red plums, halved and stoned
150g/5oz blackberries
225g/8oz seedless red grapes, halved

Method:
1 Put the cornflour and sugar in a pan, then gradually mix in the red grape juice until smooth. Heat gently, stirring until the sugar dissolves.

2 Increase the heat and bring to the boil, stirring until thickened. Reduce the heat and add the plums, blackberries and grapes. Mix together.

3 Simmer for 2–3 minutes until just tender. Cool and serve or freeze.

Freeform Fruit Tarts

How to Make Freeform Fruit Tarts Recipe - preparation 25 minutes plus chilling cooking time 20–25 minutes

Serves 6

Ingredients:
340g/12oz red plums
225g/8oz raspberries
70g/2½oz/⅓ cup caster (superfine) sugar plus extra to sprinkle
1 tsp cornflour (cornstarch)
grated zest of 1 lemon
cream or custard to serve
For the sweet pastry (pie crust)
225g/8oz/2¼ cups plain (all-purpose) flour
50g/2oz/½ cup icing (confectioner’s) sugar
150g/5oz/⅔ cup cold butter, diced plus extra to grease
3 egg yolks
1 tsp vanilla extract
beaten egg to brush

Method:
1 To make the pastry, put the flour in a large mixing bowl, add the icing sugar and butter and rub in the butter until it resembles fine breadcrumbs. Mix the egg yolks with the vanilla extract, add to the flour and mix to a smooth ball. Cover and chill in the refrigerator for 30 minutes.

2 Stone and slice the plums and mix with the raspberries, caster sugar, cornflour and lemon zest.

3 Preheat the oven to 180°C/350°F/Gas 4. Butter two baking sheets.

4 Divide the pastry into six pieces and roll out each one to a 15cm/6in diameter circle. Divide the fruit among the circles, leaving a border of 2.5cm/1in. Fold the pastry up and around the fruit, pleating it in soft folds and leaving the centre uncovered. Place the tarts on the prepared baking sheets. Brush the edges of the pastry with beaten egg and sprinkle with a little caster sugar. Bake in the oven for 20–25 minutes.

5 Leave on the baking sheets to cool for 10 minutes. Serve the warm tarts with cream or custard. Or cool, wrap in foil and freeze.

Goats Cheese and Roasted Pepper Tart

How to Make Goats Cheese and Roasted Pepper Tart Recipe - preparation 30 minutes plus chilling and cooling cooking time 45 minutes

Serves 4–6

Ingredients:
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
50g/2oz/4 tbsp butter, cubed, plus extra to grease
50g/2oz/4 tbsp white vegetable fat (shortening), cubed
For the filling
1 red, 1 yellow and 1 green (bell) pepper, quartered and seeded
1 tbsp olive oil
4 tsp green pesto sauce
4 tbsp freshly grated Parmesan
100g/3½oz goat’s cheese, cubed
leaves from 2–3 fresh basil sprigs, roughly chopped, plus extra leaves to garnish
8 olives, pitted and halved
3 medium eggs
250ml/8fl oz/1 cup milk
salt and ground black pepper

Method:
1 Butter a 23cm/9in loose-bottomed fluted tart tin. Put the flour in a food processor with a pinch of salt and the fats and pulse to fine crumbs. Gradually mix in 3 tbsp cold water to make a smooth dough.

2 Knead on a lightly floured surface, then roll out thinly until a little larger than the tin. Lift the pastry over the rolling pin and use to line the tart tin. Trim the edge, prick the bottom with a fork and chill in the refrigerator for 30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5.

4 Put the tart tin on a baking sheet, fill with parchment paper and baking beans and bake in the oven for 10 minutes. Remove the paper and beans and cook for 5 minutes or until dry and crisp. Reduce the oven temperature to 180°C/350°F/Gas 4.

5 Put the peppers, skin-side up, in a single layer on a foil-lined grill (broiling) pan, brush with oil and add salt and pepper. Grill (broil) for 10 minutes or until softened. Leave to cool in the foil.

6 Peel the peppers and slice the flesh. Spread pesto over the base of the tart, arrange the peppers on top, then sprinkle the cheeses and basil leaves over, plus the olives.

7 Beat the eggs and milk with salt and pepper, pour into the pastry shell and bake in the oven for 30 minutes or until golden brown and set.

8 Set aside to cool for 10 minutes, then serve cut into wedges, garnished with basil. Or leave to cool completely, wrap in foil and freeze.

Goats Cheese and Roasted Pepper Tart

Mackerel Fish Cakes

How to Make Mackerel Fish Cakes Recipe - preparation 25 minutes plus cooling and chilling cooking time 15 minutes

Makes 8

Ingredients:
500g/1lb 2oz potatoes, cubed
25g/1oz/2 tbsp butter
2 hard-boiled eggs, chopped
225g/8oz smoked mackerel fillets, skinned and flaked
4 spring onions (scallions), diced
a large handful of watercress, roughly chopped
2 medium eggs
75g/3oz/1½ cups fresh white breadcrumbs
olive oil to fry
crème fraîche flavoured with horseradish sauce to serve

Method:
1 Cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain and mash with the butter.

2 Stir in the chopped hardboiled eggs, fish, spring onions and watercress. Set aside to cool for 15 minutes.

3 Beat the eggs in a shallow dish and tip the breadcrumbs on to a plate. Divide the fish mixture into eight portions and shape into patties. Dip them in the beaten egg to coat both sides and then into the breadcrumbs. Coat all over and place on a non-stick baking sheet. Cover and chill in the refrigerator for 1 hour to firm up.

4 Heat 2 tbsp oil in a large frying pan over a medium heat and cook the fish cakes for 5 minutes on each side or until golden brown, crisp and piping hot. Cool and freeze, or serve with crème fraîche flavoured with horseradish sauce.

Cheese Topped Fish Pie

How to Make Cheese Topped Fish Pie Recipe - preparation 30 minutes cooking time 45–50 minutes

Serves 8

Ingredients:
1 litre/1¾ pints/4 cups milk
225g/8oz smoked cod fillet
300g/11oz unsmoked cod fillet
675g/1½lb salmon fillet
250g/9oz peeled raw prawns (shrimp)
900g/2lb potatoes, thinly sliced
bunch of fresh parsley, chopped
125g/4oz/½ cup butter
125g/4oz/1 cup plain (all-purpose) flour
6 tbsp dry white wine
150ml/¼ pint/scant ⅔ cup fish stock
50g/2oz/½ cup grated Cheddar
salt and ground black pepper

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the milk, cod and salmon in a pan and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Add the prawns and cook for 3–4 minutes until they are pink.

3 Meanwhile, cook the potato slices in a pan of boiling water for 4–5 minutes until just tender. Drain and leave to cool.

4 Lift the fish and prawns out of the pan, reserving the milk, and remove the skin and bones. Cut into large flakes and place in an ovenproof dish with the parsley.

5 Melt the butter in a pan, whisk in the flour and cook for 30 seconds. Gradually whisk in the milk, wine and stock and bring to the boil, whisking until thick and smooth. Pour just under twothirds of the sauce over the fish in the dishes.

6 Arrange the potato on top, drizzle with the remaining sauce and sprinkle with cheese. Cool and freeze or cook in the oven for 30–35 minutes until golden. Serve with peas.

Cheese Topped Fish Pie

Salmon and Pea Risotto

How to Make Salmon and Pea Risotto Recipe - preparation 15 minutes cooking time 35 minutes

Serves 4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
225g/8oz/1 cup arborio rice
grated zest of 1 lemon
175ml/6fl oz/¾ cup white wine
900ml/1½ pints/3⅔ cups hot fish stock
450g/1lb salmon fillet
250g/9oz asparagus, trimmed
4 tbsp crème fraîche
125g/4oz/1 cup frozen peas
salt and ground black pepper
4 tbsp freshly grated Parmesan

Method:
1 Heat the oil in a large frying pan over a low heat and cook the onion for 5 minutes, stirring occasionally, until softened.

2 Stir in the rice and lemon zest and cook for 1 minute or until the rice is glossy. Add the wine and 2 ladlefuls of hot stock, then arrange the salmon, cut into four pieces, on top. Cover and simmer for 10 minutes, adding stock as needed, or until the salmon is just cooked. Remove the salmon from the pan, discard the skin and bones and flake the flesh. Set aside.

3 Simmer the rice for 15 minutes, uncovered, adding more stock and stirring frequently, until it is soft and creamy.

4 Meanwhile, cook the asparagus in a pan of boiling water for 2 minutes. Drain well, then add to the pan with the crème fraîche and peas. Cook for 3 minutes. Season to taste.

5 Cool and freeze, or serve with the salmon in bowls, sprinkled with Parmesan.

Thai Monkfish Curry

How to Make Thai Monkfish Curry Recipe - preparation 15 minutes cooking time 20 minutes

Serves 4

Ingredients:
1 onion, quartered
1 lemongrass stalk, sliced
2 tsp grated fresh root ginger
1 tbsp coconut oil
1 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
150ml/¼ pint/scant ⅔ cup fish stock
grated zest and juice of 1 lime
2 tsp Thai fish sauce
450g/1lb monkfish (anglerfish) fillets, halved
basil leaves, rice noodles and stir-fried vegetables to serve

Method:
1 Put the onion, lemongrass and ginger in a food processor or blender and blitz until very finely chopped. Heat the oil in a large pan and cook the onion mixture over a low heat for 5 minutes, stirring, until softened but not coloured. Stir in the curry paste and cook for 30 seconds.

2 Stir in the coconut milk, stock, lime zest and juice and fish sauce. Bring just to the boil, reduce the heat, cover the pan and simmer gently for 5 minutes.

3 Add the monkfish in a single layer, push down into the liquid, cover and simmer gently for 8 minutes or until just cooked.

4 Using a slotted spoon, lift the fish out of the pan and slice thickly, then return to the pan and heat through gently.

5 Cool and freeze, or serve immediately in bowls over cooked rice noodles. Top with stir-fried vegetables and basil leaves.

Thai Monkfish Curry

Pot Roasted Chicken

How to Make Pot Roasted Chicken Recipe - preparation 10 minutes cooking time 1 hour 20 minutes

Serves 4

Ingredients:
1 red onion, cut into wedges
2 leeks, thickly sliced
2 celery sticks, sliced
2 carrots, sliced
4 tomatoes, peeled and chopped
1 x 1.4kg/3lb chicken
150ml/¼ pint/scant ⅔ cup apple juice
150ml/¼ pint/scant ⅔ cup cider
4 tbsp chopped fresh parsley
salt and ground black pepper
boiled rice to serve

Method:
1 Put the onion, leeks, celery, carrots and tomatoes in a large pan. Add the chicken, breast-side down, pushing it into the vegetables.

2 Pour the apple juice and cider over the top and cover the pan. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.

3 Turn the chicken over, cover the pan and cook gently for 50 minutes or until it is thoroughly cooked. Season to taste.

4 Cool and freeze or remove the chicken, discard the skin and carve into slices. Arrange on serving plates with the vegetables and juices. Sprinkle with parsley and serve with boiled rice.

Teochew Style Chicken

How to Make Teochew Style Chicken Recipe - preparation 15 minutes cooking time 1 hour 10 minutes

Serves 4

Ingredients:
1 tbsp sunflower oil
900g/2lb chicken thighs
1 large onion, finely chopped
2 tsp cornflour (cornstarch)
pared rind and juice of 1 orange
2 garlic cloves, crushed
2 tsp grated fresh root ginger
3 star anise
300ml/½ pint/1¼ cups hot chicken stock
4 tbsp Chinese rice wine
1 tsp Sichuan peppercorns
3 tbsp soy sauce
boiled egg noodles to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and cook the chicken over a medium heat for 5 minutes or until browned all over. Using a slotted spoon, transfer to a casserole.

2 Add the onion to the pan and cook for 5 minutes, stirring, until just tender. Mix the cornflour with the orange juice in a small bowl until smooth.

3 Add the garlic, ginger and star anise to the pan, cook for 1 minute, then stir in the hot stock, wine and orange juice. Crush the peppercorns and add to the pan with the soy sauce and orange rind. Bring to the boil, then pour over the chicken.

4 Cover the casserole and cook in the oven for 1 hour until the chicken is cooked. Discard the orange rind.

5 Cool and freeze, or serve immediately with egg noodles.

Teochew Style Chicken

Lamb Rogan Josh

How to Make Lamb Rogan Josh Recipe - preparation 15 minutes cooking time 2¼ hours

Serves 4

Ingredients:
1 tbsp sunflower oil
4 x 300g/11oz lamb shanks
2 onions, sliced
4 garlic cloves, crushed
1 tbsp grated fresh root ginger
1 cinnamon stick, halved
8 cardamom pods, crushed
4 tbsp medium-hot curry paste
2 tbsp plain (all-purpose) flour
2 tbsp tomato paste
2 tsp caster (superfine) sugar
500g/1lb 2oz tomatoes, chopped
600ml/1 pint/2½ cups lamb stock
salt and ground black pepper
boiled rice to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4.

2 Heat the oil in a frying pan, add the lamb shanks and cook over a medium heat for 10 minutes, turning until browned all over. Transfer to an ovenproof casserole.

3 Add the onions to the pan and cook over a low heat for 5 minutes or until they start to turn golden. Stir in the garlic, ginger, cinnamon and cardamom. Mix in the curry paste and cook for 1 minute.

4 Mix in the flour, tomato paste and sugar, then stir in the tomatoes and stock. Season with salt and pepper, bring to the boil and pour over the lamb. Cover the dish and cook in the oven for 2 hours or until the lamb is tender.

5 Cool and freeze, or serve immediately with boiled rice.

Lettuce and Garden Herb Soup

How to Make Lettuce and Garden Herb Soup Recipe - preparation 15 minutes cooking time 25–30 minutes

Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 onion, chopped
1 medium baking potato, cubed
1 litre/1¾ pints/4 cups hot vegetable stock
1 round lettuce, torn into pieces
50g/2oz fresh parsley, chives and/or basil, roughly chopped
salt and ground black pepper
croûtons to serve

Method:
1 Melt the butter in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the potato, then cover and cook for 10 minutes, stirring occasionally.

2 Pour in the hot stock and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes or until the potatoes are cooked.

3 Add the lettuce and herbs and cook for 1 minute or until the lettuce wilts. Blend, in batches, until smooth.

4 Cool and freeze, or reheat and serve the hot soup with a sprinkle of croûtons.

Lettuce and Garden Herb Soup

Lentil and Squash Soup

How to Make Lentil and Squash Soup Recipe - preparation 20 minutes cooking time 50–60 minutes

Serves 4

Ingredients:
1 tbsp sunflower oil
1 onion, finely chopped
4 tsp medium curry paste
1 tsp cumin seeds, crushed
2 garlic cloves, crushed
450g/1lb butternut squash, peeled, seeded and cubed
1 dessert apple, peeled, cored and cubed
1.2 litres/2 pints/5 cups hot vegetable stock
50g/2oz/⅓ cup red lentils
salt and ground black pepper
3 tbsp chopped fresh coriander (cilantro)

Method:
1 Heat the oil in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the curry paste, cumin seeds and garlic and cook for 1 minute, then stir in the cubed squash and apple.

2 Add the hot stock and lentils and season with salt and pepper. Bring to the boil, then cover the pan and simmer gently for 45–50 minutes until the lentils are soft.

3 Blitz half the soup to a purée in a blender, then taste and adjust the seasoning.

4 Cool and freeze, or stir in the coriander and reheat gently. Ladle into warmed bowls and serve.

Vegetable and Barley Soup

How to Make Vegetable and Barley Soup Recipe - preparation 20 minutes cooking time 1 hour 20 minutes

Serves 4

Ingredients:
50g/2oz/4 tbsp butter
1 onion, finely chopped
1 leek, thinly sliced
3 carrots, cubed
½ small swede (rutabaga), cubed
1 parsnip, cubed
1.3 litres/2¼ pints/5½ cups hot vegetable stock
40g/1½oz/¼ cup pearl barley
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Melt the butter in a pan over a low heat. Add the onion and the white leek slices (reserve the green slices) and cook gently for 5 minutes, stirring occasionally, until softened. Stir in the carrots, swede and parsnip, cover the pan and cook gently for 5 minutes.

2 Pour in the hot stock, add the barley and seasoning, and then bring to the boil. Reduce the heat, cover the pan and simmer for 1 hour until the barley is tender.

3 Add the green leek slices and cook for 5 minutes.

4 Check the seasoning. Cool and freeze, or sprinkle the hot soup with parsley, ladle into bowls and serve.

Vegetable and Barley Soup

Spicy Coriander Salsa

How to Make Spicy Coriander Salsa Recipe - preparation 5 minutes

Serves 4

Ingredients:
1 red chilli, seeded and roughly chopped
grated zest and juice of 1 lime
1 small bunch of fresh coriander (cilantro)
125g/4oz/½ cup 0% fat Greek yogurt

Method:
1 Blitz all the ingredients in a blender. Spoon into a bowl and chill in the refrigerator.

Melon Salsa

How to Make Melon Salsa Recipe - preparation 15 minutes

Serves 6

Ingredients:
1 small ripe Cantaloupe or Charentais melon
½ tsp mixed peppercorns, crushed
1 bunch spring onions (scallions), chopped
grated zest and juice of 1 lime
a few sprigs of fresh mint, chopped

Method:
1 Scoop out and discard the melon seeds. Dice the flesh and place in a bowl.

2 Add the remaining ingredients and mix well.

Lemon Salsa

How to Make Lemon Salsa Recipe - preparation 15 minutes

Serves 6

Ingredients:
2 large lemons
1 red onion, diced
1 small bunch of fresh parsley or mint, chopped
3 tbsp olive oil
salt and ground black pepper

Method:
1 Peel the lemons, removing the white pith. Chop the flesh, discarding the pips, and mix in a bowl with the remaining ingredients.

Easy Avocado Salsa

How to Make Easy Avocado Salsa Recipe - preparation 15 minutes

Serves 4

Ingredients:
1 ripe avocado, peeled, stoned and diced
2 large ripe tomatoes, chopped
½ red onion, diced
1 green chilli, seeded and chopped
juice of 1 lemon
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Mix all the ingredients in a bowl, then cover and chill in the refrigerator until required.

Harissa Salsa

How to Make Harissa Salsa Recipe - preparation 15 minutes

Serves 4

Ingredients:
4 large ripe tomatoes, diced
½ red onion, finely chopped
juice of 1 lime
a dash of harissa paste to taste
6 tbsp chopped fresh mint and coriander (cilantro)

Method:
1 Mix together all the ingredients in a bowl.

Chorizo Salsa

How to Make Chorizo Salsa Recipe - preparation 15 minutes cooking time 2–3 minutes

Serves 4

Ingredients:
125g/4oz chorizo, skinned and diced
1 red onion, finely chopped
1 red (bell) pepper, seeded and diced
4 ripe tomatoes, finely chopped
2 garlic cloves, crushed
juice of 1 lime

Method:
1 Cook the chorizo for 2–3 minutes, stirring, until the oil starts to run. Drain off the oil and mix with the remaining ingredients.

Balsamic Salsa

How to Make Balsamic Salsa Recipe - preparation 10 minutes cooking time 5 minutes

Serves 6

Ingredients:
4 tbsp olive oil
1 small onion, finely chopped
3 red (bell) peppers, seeded and diced
2 red chillies, seeded and diced
2 tbsp balsamic vinegar
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Heat the oil and cook the onion, peppers and chillies over a medium heat for 5 minutes, stirring until softened.

2 Add the balsamic and coriander and transfer to a bowl. Set aside to cool.

Exotic Fruit Salsa

How to Make Exotic Fruit Salsa Recipe - preparation 15 minutes

Serves 8

Ingredients:
2 roasted garlic cloves
1 mango, peeled, stoned and diced
1 papaya, peeled, seeded and diced
1 red onion, finely chopped
1 red or green chilli, seeded and diced
225g/8oz ripe tomatoes, chopped
1 x 200g/7oz can red kidney beans, drained and rinsed
juice of 2 limes
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Crush the garlic with a fork and mix with the remaining ingredients. Cover and chill in the refrigerator for 30 minutes.

Mango Salsa

How to Make Mango Salsa Recipe - preparation 15 minutes

Serves 4

Ingredients:
1 large ripe mango, peeled, stoned and diced
3 ripe tomatoes, diced
4 spring onions (scallions), finely chopped
1 yellow (bell) pepper, seeded and diced
1 red chilli, seeded and diced
juice of 1 lime
salt and ground black pepper
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Mix all the ingredients together in a bowl. Chill in the refrigerator until required.

Red Pepper Salsa

How to Make Red Pepper Salsa Recipe - preparation 15 minutes

Serves 4

Ingredients:
2 garlic cloves, crushed
4 ripe tomatoes, chopped
½ red onion, finely chopped
1 red (bell) pepper, seeded and diced
1 red chilli, diced
a few sprigs of fresh coriander (cilantro), chopped
juice of 1 lime

Method:
1 Mix together all the ingredients in a bowl. Cover and then chill in the refrigerator until required.

Raspberry Muffins

How to Make Raspberry Muffins Recipe - preparation 15 minutes cooking time 20 minutes plus cooling calories 185 kcals

Makes 12

Ingredients:
250g/9oz/2½ cups plain (all-purpose) flour
2½ tsp baking powder
a pinch of salt
100g/3½oz/7 tbsp caster (superfine) sugar
200g/7oz/¾ cup low-fat natural yogurt
75g/3oz/6 tbsp melted butter
2 medium eggs, beaten
125g/4oz/scant 1 cup raspberries

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Sift the flour and baking powder into a mixing bowl. Mix in the salt and sugar.

3 Blend the yogurt with the melted butter and beaten egg and stir into the dry ingredients until thoroughly mixed. Fold in the berries to distribute them evenly through the mixture.

4 Line a muffin pan with 12 paper cases and divide the mixture among them. Bake in the oven for 20 minutes or until well risen and golden. Cool on a wire rack.

Low-Fat Tiramisu

How to Make Low-Fat Tiramisu Recipe - preparation 15 minutes plus chilling calories 205 kcals

Serves 2

Ingredients:
4 tbsp very hot strong espresso coffee
1 tsp Tia Maria
6 sponge fingers
1 egg yolk
1 tbsp caster (superfine) sugar
175g/6oz/⅔ cup low-fat Quark soft cheese
2 drops vanilla extract
1 tsp cocoa powder

Method:
1 Pour the hot coffee and Tia Maria into a bowl. Quickly dip 3 sponge fingers into the hot coffee and put them into two sundae glasses.

2 Beat the egg yolk and sugar until thick, pale and creamy. Beat in the Quark and vanilla essence. Spoon half of this mixture over the coffee-soaked sponge fingers.

3 Dip the rest of the sponge fingers into the hot coffee and place on top of the Quark layer. Cover with the remaining Quark mixture and dust with cocoa powder. Chill in the refrigerator before serving.

Winter Pavlova

How to Make Winter Pavlova Recipe - preparation 20 minutes cooking time 1¼–1½ hours plus cooling calories 170 kcals

Serves 6

Ingredients:
3 large egg whites
175g/6oz/¾ cup caster (superfine) sugar
1 tsp vinegar
1 tsp cornflour (cornstarch)
1 tsp ground cinnamon
300g/11oz/1¼ cups 0% fat Greek yogurt
seeds of 1 fresh pomegranate
1 tsp icing (confectioner’s) sugar

Method:
1 Preheat the oven to 140°C/275°F/Gas 1. Line a large baking sheet with non-stick parchment paper and draw a 20cm/8in diameter circle on it.

2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Beat in the caster sugar, a little at a time, until stiff and glossy. Whisk in the vinegar and cornflour.

3 Spoon the meringue on to the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.

4 Cook in the oven for 1¼–1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.

5 Gently remove the backing paper from the pavlova base and place it on a serving plate. Stir the cinnamon into the yogurt and spoon over the pavlova. Sprinkle the pomegranate seeds over the top and dust with icing sugar.

Low-Cal Chocolate Espresso Mousse

How to Make Low-Cal Chocolate Espresso Mousse Recipe - preparation 15 minutes plus cooling and chilling calories 170 kcals

Serves 2

Ingredients:
2 medium eggs, separated
150g/5oz/⅔ cup virtually fat-free natural fromage frais
1 tbsp cocoa powder
2 tbsp strong espresso coffee
artificial sweetener to taste
2 tbsp hot water
½ sachet powdered gelatine
10g/⅓oz dark (semi-sweet) chocolate, grated

Method:
1 Put the egg yolks and fromage frais in a bowl. Sift in the cocoa powder and stir until smooth. Add the espresso coffee and sweeten to taste with artificial sweetener.

2 Pour the hot (not boiling) water into a separate bowl and sprinkle the gelatine over the top. Set aside for 5 minutes, stirring occasionally until dissolved. Leave to cool.

3 Whisk the egg whites in a clean, dry bowl until they stand in stiff peaks. Fold them gently into the chocolate mixture with a metal spoon. Gently stir in the dissolved gelatine, mixing it thoroughly, and spoon into two ramekins or glass dishes.

4 Chill in the refrigerator for 2 hours until set. Grate the chocolate over the top just before serving.

Peach Filo Baskets

How to Make Peach Filo Baskets Recipe - preparation 15 minutes cooking time 8 minutes calories 160 kcals

Serves 4

Ingredients:
6 x 15g/½oz sheets filo pastry
1 small egg, beaten
50g/2oz/⅓ cup mascarpone
75g/3oz/⅓ cup 0% fat Greek yogurt
4 ripe peaches, stoned and chopped
icing (confectioner’s) sugar to dust

Method:
1 Preheat the oven to 200°C/400°F/Gas 6. Place four small ceramic ramekin dishes upside down on a baking sheet.

2 Cut each filo pastry sheet in half to form two squares, so you end up with 12 filo squares. Brush three squares lightly with beaten egg and place one of them over a ramekin dish, pressing it over the sides. Press two more squares down on top of it, at uneven angles. Repeat the process with the other three ramekins.

3 Bake in the oven for 8 minutes or until crisp and golden. Cool before removing the baskets from the ramekins.

4 Mix together the mascarpone and yogurt and stir in the peaches. Divide the mixture between the filo baskets and dust lightly with icing sugar before serving.

Skinny Fruit Crumble

How to Make Skinny Fruit Crumble Recipe - preparation 15 minutes cooking time 30 minutes calories 190 kcals

Serves 6

Ingredients:
700g/1½lb cooking (green) apples, peeled, cored and sliced
225g/8oz blackberries
artificial sweetener
125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour
50g/2oz/4 tbsp butter, softened
a pinch of ground cinnamon
25g/1oz/¼ cup icing (confectioner’s) sugar, sifted

Method:
1 Preheat the oven to 190°C/ 375°F/Gas 5.

2 Put the apples and blackberries in an ovenproof baking dish and sprinkle with artificial sweetener to taste.

3 Sift the flour into a large bowl. Cut the butter into tiny pieces and add to the flour. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cinnamon and icing sugar together with 1 tbsp cold water.

4 Spoon the crumble mixture over the fruit and smooth the top. Bake in the oven for 25–30 minutes until the crumble is cooked and golden brown and the fruit is tender.

5 Serve the crumble hot with low-fat yogurt (25 kcals per rounded tablespoon), or reduced-fat ice cream (45 kcals per level scoop).

Skinny Fruit Crumble

Egg and Prosciutto Salad

How to Make Egg and Prosciutto Salad Recipe - preparation 10 minutes cooking time 6–8 minutes calories 230 kcals

Serves 2

Ingredients:
2 large eggs
40g/1½oz thinly sliced lean Parma ham
1 tbsp oil-free vinaigrette
1 tbsp balsamic vinegar
1 tsp Dijon mustard
75g/3oz mixed salad leaves
¼ red onion, finely chopped
½ small avocado, peeled, stoned and diced
4 baby plum tomatoes, halved
10g/⅓oz Parmesan, shaved

Method:
1 Break the eggs into a pan of simmering water and poach gently until the whites are set but the yolks are still runny. Remove with a slotted spoon on to kitchen paper.

2 Meanwhile, remove any visible fat from the Parma ham and dry-fry in a non-stick frying pan for 2 minutes, turning halfway through, until crisp.

3 Blend the vinaigrette, balsamic and mustard together to make the dressing. Mix together the salad leaves, red onion, avocado and tomatoes and toss lightly in the dressing.

4 Divide the salad between two serving plates and top with the poached eggs and crisp Parma ham. Sprinkle with Parmesan shavings.

Veggie Cheese Bake

How to Make Veggie Cheese Bake Recipe - preparation 15 minutes cooking time 15 minutes calories 325 kcals

Serves 2

Ingredients:
1 cauliflower, cut into florets
1 head broccoli, cut into florets
2 tbsp grated half-fat Cheddar cheese
a pinch of cayenne pepper
For the cheese sauce
2 tbsp cornflour (cornstarch)
300ml/½ pint/1¼ cups skimmed milk
125g/4oz/½ cup virtually fat-free fromage frais
½ tsp mustard
40g/1½oz/⅓ cup grated half-fat Cheddar cheese

Method:
1 Cook the cauliflower and broccoli in a pan of lightly salted boiling water until just tender but not mushy. Drain well.

2 Meanwhile, blend the cornflour with a little of the skimmed milk. Heat the rest of the milk untilit boils. Stir in the cornflour mixture and simmer gently, stirring with a wooden spoon, for 2–3 minutes until the sauce is thick and smooth. Remove from the heat and beat in the fromage frais, mustard and grated cheese.

3 Preheat the grill (broiler) to hot.

4 Put the broccoli and cauliflower in an ovenproof dish and pour the cheese sauce over the top. Sprinkle with grated cheese and dust lightly with cayenne.

5 Pop under the hot grill for 5 minutes or until bubbling and golden brown.

Summer Tortilla

How to Make Summer Tortilla Recipe - preparation 15 minutes cooking time 30 minutes calories 290 kcals

Serves 2

Ingredients:
spray oil
300g/11oz waxy potatoes, diced
2 garlic cloves, thinly sliced
1 red (bell) pepper
1 yellow (bell) pepper
4 large eggs
1 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Preheat the grill (broiler). Spray a frying pan lightly with oil and place over a low to medium heat. Cook the potatoes and garlic gently until the potatoes are tender and golden.

2 Meanwhile, cook the peppers under the hot grill, turning occasionally, until the skins are charred. Peel away the skins and remove the seeds. Cut the pepper flesh into thin slices.

3 Beat the eggs, stir in the parsley and season with salt and pepper. Stir in the cooked potatoes and peppers.

4 Pour the egg mixture into the frying pan and place over a low heat. Cook gently for 15 minutes or until the tortilla is set around the sides and underneath.

5 Pop under a hot grill for 2–3 minutes until the top of the tortilla is set and golden brown. Serve cut into wedges.

Halloumi Greek Salad

How to Make Halloumi Greek Salad Recipe - preparation 10 minutes cooking time 17 minutes calories 270 kcals

Serves 2

Ingredients:
1 small aubergine (eggplant)
1 small red (bell) pepper
spray oil
1 garlic clove, crushed
2 vine tomatoes, halved
1 x 200g/7oz can chickpeas (garbanzos), drained and rinsed
½ red onion, sliced very thinly
4 black olives, pitted
100g/3½oz lite halloumi cheese
1 tbsp oil-free vinaigrette
grated zest and juice of ½ lemon
2 tbsp chopped fresh mint
salt and ground black pepper

Method:
1 Cut the aubergine into cubes. Halve the red pepper, remove the stalk, ribs and seeds and cut the flesh into chunks.

2 Spray a ridged griddle pan lightly with oil. Place over a medium heat and cook the garlic, aubergine and red pepper for 10 minutes, turning occasionally, or until tender. Add the tomatoes and cook for 5 minutes.

3 Mix the chickpeas, red onion and olives together and divide between 2 plates. Top with the grilled vegetables.

4 Cut the halloumi into four slices and cook in the hot griddle pan for 2 minutes or until golden brown on both sides.

5 Blend the vinaigrette, lemon zest and juice and chopped herbs and drizzle over the salad. Arrange the warm halloumi slices on top and serve immediately.

Pasta with Roasted Cherry Tomato Sauce

How to Make Pasta with Roasted Cherry Tomato Sauce Recipe - preparation 5 minutes cooking time 10 minutes calories 240 kcals

Serves 2

Ingredients:
spray oil
250g/9oz small cherry tomatoes
125g/4oz linguine or spaghetti (dry weight)
1 red bird’s eye chilli, seeded and finely chopped
2 garlic cloves, crushed
grated zest and juice of ½ lemon
3 tbsp chopped fresh parsley
1 tsp freshly grated Parmesan
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Lightly spray a roasting pan with oil and place the tomatoes in the pan. Roast in the oven for 10 minutes.

3 Meanwhile, cook the pasta in a large pan of lightly salted boiling water, according to the instructions on the pack. Drain well.

4 While the pasta is cooking, lightly spray a deep frying pan with oil and place over a low heat. Add the chilli and garlic and cook for 2 minutes.

5 Stir in the lemon zest and juice and parsley, then tip in the drained pasta and roasted tomatoes and toss gently together. Season with salt and pepper.

6 Divide between two plates and sprinkle with Parmesan.

Bean Soup with Cheese Croutes

How to Make Bean Soup with Cheese Croutes Recipe - preparation 10 minutes cooking time 30 minutes calories 345 kcals

Serves 2

Ingredients:
spray oil
2 leeks, thinly sliced
2 garlic cloves, crushed
300g/11oz potatoes, diced
500ml/18fl oz/2¼ cups hot vegetable stock
1 x 200g/7oz can butter (lima) beans, rinsed and drained
a few fresh parsley sprigs, finely chopped
4 x 15g/½oz slices baguette
4 tbsp grated half-fat Cheddar cheese
salt and ground black pepper

Method:
1 Lightly spray a large pan with oil and set over a low heat. When hot, add the leeks, garlic and potatoes and cook gently for 8–10 minutes until tender. Add the hot stock and bring to the boil. nReduce the heat, cover the pan and simmer for 15 minutes or until the potato is tender.

2 Blitz the soup to a purée in a blender (or use an electric hand blender). Return to the pan, add the beans, seasoning to taste and parsley and heat through gently.

3 Meanwhile, toast the baguette slices and cover them with the grated cheese. Pop them under a hot grill (broiler) until the cheese melts and bubbles.

4 Divide the soup between two deep soup bowls and put a cheese croûte in each one. Serve immediately.

Quick Mediterranean Tart

How to Make Quick Mediterranean Tart Recipe - preparation 15 minutes cooking time 20 minutes calories 210 kcals

Serves 4

Ingredients:
8 x 15g/½oz sheets filo pastry
1 medium egg, beaten
2 tbsp green pesto
1 red onion, thinly sliced
1 courgette (zucchini), sliced
1 red (bell) pepper, seeded and thinly sliced
225g/8oz cherry tomatoes
50g/2oz reduced-fat Cheddar cheese, grated
salt and ground black pepper
3 tbsp chopped fresh parsley

Method:
1 Preheat the oven to 190°C/375°F/Gas 5.

2 Lightly spray a 20 x 30cm/8 x 12in non-stick shallow baking tin with oil. Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly. Repeat with the remaining sheets of pastry until the tin is lined.

3 Brush the pesto sauce over the pastry base. Scatter the vegetables over the top, season lightly and sprinkle with grated cheese.

4 Bake in the oven for 20 minutes or until the pastry is crisp and golden, the vegetables are tender and the cheese has melted. Sprinkle with parsley and cut into quarters to serve.

Pesto Beanburgers

How to Make Pesto Beanburgers Recipe - preparation 15 minutes plus chilling cooking time 10 minutes calories 280 kcals

Serves 2

Ingredients:
1 x 400g/14oz can butter (lima)beans, rinsed and drained
1 small onion, finely chopped
1 garlic clove, crushed
1 red chilli, seeded and diced
1 tbsp red pesto sauce
a few fresh coriander (cilantro) sprigs
1 medium egg, beaten
25g/1oz/¼ cup grated reduced-fat Cheddar cheese
2 tbsp fat-free fromage frais
flour to dust
spray oil
2 tsp sweet chilli sauce
salt and ground black pepper

Method:
1 Put the beans in a food processor or blender with the onion, garlic, chilli, pesto, herbs, beaten egg, cheese and fromage frais. Add some seasoning and blitz to a stiff paste. For a rougher texture, you can mash the beans with a potato masher and then stir in the other ingredients. Chill in the refrigerator until ready to cook.

2 Divide the mixture into four portions and shape each one into a patty with your hands. Dust lightly with flour.

3 Lightly spray a large shallow frying pan with oil and place over a medium heat. When it’s really hot, add the beanburgers and cook for 5 minutes each side until crisp and golden.

4 Serve immediately with some sweet chilli sauce.

Squash and Lentil Stew

How to Make Squash and Lentil Stew Recipe - preparation 10 minutes cooking time 30 minutes calories 200 kcals

Serves 2

Ingredients:
spray oil
1 onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, chopped
1 tsp black mustard seeds
100g/3½oz/⅔ cup split red lentils
4 tomatoes, cut into chunks
500g/1lb 2oz butternut squash, peeled and cut into chunks
400ml/14fl oz/1¾ cups hot vegetable stock
salt and ground black pepper
a few fresh coriander (cilantro) sprigs, roughly chopped
4 tbsp low-fat natural yogurt

Method:
1 Spray a non-stick pan lightly with oil and place over a low heat. Add the onion, garlic and celery, and cook gently for 8–10 minutes until tender. Stir in the mustard seeds and cook for 1 minute.

2 Stir in the lentils and then add the tomatoes and butternut squash. Pour in the hot stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the squash is tender and the lentils have broken down and thickened the stew. Season to taste with salt and pepper.

3 Serve the stew, strewn with chopped coriander and topped with yogurt.

Onion Soup

How to Make Onion Soup Recipe - preparation 10 minutes cooking time 55 minutes calories 300 kcals

Serves 2

Ingredients:
spray oil
2 large onions, thinly sliced
2 bay leaves
2 tsp plain (all-purpose) flour
500ml/17fl oz/2¼ cups hot vegetable stock
75ml/2½fl oz/5 tbsp dry white wine
salt and ground black pepper

For the cheese croûtes:
2 x 25g/1oz slices baguette
1 tsp Dijon mustard
2 tbsp grated reduced-fat Cheddar cheese

Method:
1 Lightly spray a large heavy-based pan with oil and place over a medium heat. Add the onions and bay leaves to the hot pan and cook very slowly for 15–20 minutes until the onions are really tender and starting to caramelize.

2 Stir in the flour and cook for 1 minute, then add the hot stock and wine. Increase the heat and bring to the boil. Season to taste with salt and pepper. Reduce the heat to a bare simmer and cook gently for 30 minutes.

3 Just before serving, preheat the grill (broiler). Toast the bread on one side only. Spread the untoasted sides with mustard and then sprinkle with grated Cheddar.

4 Divide the hot soup between two heatproof shallow bowls and float the croûtes, cheese-side up, on top. Pop the bowls under the grill for 2–3 minutes until the cheese melts. Serve immediately.

Onion Soup

Butternut Squash Chowder

How to Make Butternut Squash Chowder Recipe - preparation 10 minutes cooking time 25–30 minutes calories 80 kcals

Serves 6

Ingredients:
1 large butternut squash
125g/4oz lean smoked bacon lardons
1 onion, finely chopped
2 garlic cloves, crushed
2 leeks, sliced
1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups hot vegetable stock
300ml/½ pint/1¼ cups semi-skimmed milk
3 ripe tomatoes, quartered
4 tbsp chopped fresh parsley
salt and ground black pepper

Method:
1 Peel the butternut squash and remove the seeds. Cut the flesh into bite-size cubes.

2 Dry-fry the bacon in a pan, stirring occasionally, until golden. Add the onion, garlic, leeks and squash and cook over a low heat for 5 minutes or until softened.

3 Stir in the flour and cook for 1 minute. Gradually stir in the hot stock and milk and then bring to the boil. Reduce the heat, add the tomatoes and simmer for 10–15 minutes.

4 Season to taste with salt and pepper and stir in the parsley. Serve the hot soup ladled into bowls.

Soupe Au Pistou

How to Make Soupe Au Pistou Recipe - preparation 15 minutes cooking time 50 minutes calories 120 kcals

Serves 6

Ingredients:
spray oil
1 onion, finely chopped
4 garlic cloves, crushed
2 celery sticks, diced
3 carrots, diced
2 medium potatoes, diced
340g/12oz tomatoes, peeled and diced
1.1l/2 pints/5 cups hot vegetable stock
3 courgettes (zucchini), diced
250g/9oz green beans, halved
2 tbsp green pesto sauce
salt and ground black pepper

Method:
1 Lightly spray a large pan with oil and cook the onion and garlic over a low heat, stirring occasionally. When they start to soften, add the celery, carrots and potatoes and cook for 10 minutes or until tender

2 Stir in the tomatoes and cook for 2–3 minutes before adding the hot stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.

3 Add the courgettes and green beans and simmer gently for 15 minutes. Season to taste with salt and plenty of pepper.

4 Just before serving, stir the green pesto sauce into the soup.

Spicy Winter Dhal Soup

How to Make Spicy Winter Dhal Soup Recipe - preparation 10 minutes cooking time 35 minutes calories 270 kcals

Serves 4

Ingredients:
spray oil
2 onions, finely chopped
3 carrots, diced
2 garlic cloves, crushed
2 tsp grated fresh root ginger
1 tsp black mustard seeds
½ tsp cumin seeds
1 green chilli, finely chopped
1 tsp ground turmeric
225g/8oz/1⅓ cups split red lentils
1.1l/2 pints/5 cups hot vegetable stock
1 x 400g/14oz can tomatoes
salt and ground black pepper
4 tsp low-fat natural yogurt

Method:
1 Lightly spray a large pan with oil and place over a low heat. When it is hot, add the onions, carrots, garlic and ginger and cook for 10 minutes, stirring occasionally, or until tender.

2 Stir in the mustard seeds and cumin seeds and cook for 1 minute. Stir in the chilli, turmeric and lentils and cook for 1 minute.

3 Add the hot stock and tomatoes, stir well and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the lentils break down and thicken the soup. Season to taste with salt and pepper.

4 Ladle the soup into four serving bowls and swirl a spoonful of yogurt into each bowl.