Ingredients

• 700g potatoes, peeled and cut into chunks
• Low-cal cooking spray
• 1 onion, diced
• 500ml semi-skimmed milk
• 2 tbsp cornflour
• 1 lemon, zested
• 30g fresh parsley, roughly chopped
• Salt and pepper, to taste
• 350g haddock fillets, cut into chunks
• 250g salmon, cut into chunks
• 200g frozen peas
• 20g reduced-fat spread

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Bring a large pan of water to the boil and add the potatoes. Reduce to a simmer, cover and cook for 15-20 minutes until soft.
3. Meanwhile, heat a large non-stick frying pan over a medium heat and spray with low-cal cooking spray. Cook the onion for 3-4 minutes until starting to soften.
4. Add the milk and cornflour to the pan. Mix together well using a whisk to ensure no lumps. Bring to the boil.
5. Add the lemon zest, parsley and seasoning. Reduce the heat and simmer for 3 minutes until the sauce starts to thicken.
6. Add all the fish and the peas to the pan and stir to coat with the sauce. Simmer for 4-5 minutes.
7. Drain the potatoes, then return them to the dry pan and add the spread. Season to taste and mash well using a masher.
8. Spoon the fish mixture into an ovenproof dish, then place the potato mash over the top. Use a fork to spread evenly.
9. Cook in the oven for 20 minutes until the mash turns golden.

Ingredients

• Low-cal cooking spray
• 1 red onion, finely diced
• 1 garlic clove, crushed
• 1 red chilli pepper, deseeded and finely chopped
• 300g carrots, finely diced
• 130g chorizo, diced
• 600g sweet potato, peeled and cut into small cubes
• 2 tsp paprika
• 2 reduced-salt vegetabe stock cubes, made up to 1.2l stock with hot water
• Salt and pepper, to taste
• 4 tbsp reduced-fat sour cream
• Chilli sauce of choice, to garnish (optional)

Method

1. Lightly spray a large saucepan with low-cal cooking spray and set over a low-to-medium heat. Gently cook the onion, garlic, chilli, carrots, and two thirds of the chorizo, stirring occasionally, for 8-10 minutes until softened.
2. Add the sweet potato, paprika and the hot stock and simmer for 15-20 minutes until the sweet potato has softened.
3. Meanwhile, spray a small frying pan with a little low-cal cooking spray and set over a medium-to-high heat. Cook the remaining chorizo for 5-6 minutes until crispy. Set aside, or pop in a container with a sealed lid in the fridge if you're not eating right away.
4. Remove the large saucepan from the heat and blend the soup with a hand-held blender until smooth (or blitz in batches in a blender or food processor). If the soup is too thick, you can thin it with water to the desired consistency.
5. Check the seasoning, adding salt and pepper to taste.
6. When you're ready to eat, top with drops of sour cream and chilli sauce if you'd like some extra spice, and the leftover crispy chorizo.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 stick celery, finely chopped
• 1 carrot, finely chopped
• 1 small courgette, finely chopped
• 1 red pepper, finely chopped
• 500g extra-lean beef mince
• Salt and pepper, to taste
• 500g passata
• 1 tbsp tomato puree
• 2 tsp dried oregano
• 1 tsp dried basil
• 40g butter
• 40g flour
• 500ml semi-skimmed milk
• 250g wholewheat lasagne sheets
• 100g reduced fat cheddar

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Place a large frying pan over a medium-to-high heat and add the oil. Add the onion and garlic and cook for 2 minutes.
3. Tip in the celery, carrot, courgette and red pepper and cook for 5 minutes.
4. Add the beef mince to the pan and cook for a further 5 minutes, or until the mince changes colour from pink to brown. Season well with salt and pepper.
5. Add the passata, tomato puree, oregano and basil. Reduce the heat to low and simmer for 10-12 minutes to let all the flavours come together.
6. Meanwhile, make the Bechamel sauce. Heat a medium saucepan over a low-to-medium heat, and add the butter. Once melted, sprinkle in the flour. Stir continuously to form a paste and cook through for a further 2 minutes.
7. Slowly begin adding the milk to the pan, stirring as you go, until a smooth sauce is formed. Cook through for 5-10 more minutes, stirring continuously until the sauce has thickened. Season with salt and pepper.
8. Spoon one third of the meat and veg mix into an ovenproof dish. Top with a third of the lasagne sheets, trimming to fit if necessary. Finally, spoon over a third of the Bechamel sauce. Repeat twice to form three layers. Top with the cheese and season with black pepper.
9. Bake in the oven for 25-30 minutes until the top is golden.

Ingredients

• Low-cal cooking spray
• 1 onion, diced
• 1 garlic clove, crushed
• 400g tin chopped tomatoes
• 1 red chilli, sliced
• 1 red pepper, chopped
• 1 carrot, peeled and sliced
• 400g tin kidney beans, drained
• 400g butter beans, drained
• 300g dried quinoa
• 1 tsp chilli powder
• 1 tsp ground coriander
• Handful of fresh coriander, chopped
• Salt and pepper, to taste

Method

1. Heat a large non-stick pan over a medium heat and spray with low-cal cooking spray.
2. Fry the onion and garlic for 4-5 minutes until starting to soften.
3. Add the chopped tomatoes, chilli, pepper, carrot, beans, quinoa, chilli powder, ground coriander and 400ml water to the pan. Reduce the heat to low and simmer for 30-40 minutes until the carrot has started to soften and the quinoa is cooked through.
4. About 5 minutes before serving, add the fresh coriander and season with salt and pepper.
5. Serve garnished with coriander.