Ingredients

• 2 tsp olive oil
• 1 medium onion, diced
• 3 sticks of celery, finely sliced
• 1 medium yellow pepper, deseeded and diced
• 4 low fat bacon medallions, cut into small pieces
• 8 reduced fat pork sausages
• 500g tomato passata
• 1 reduced salt vegetable stock cube
• ½tsp tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp dried thyme
• 400g tin haricot beans, drained

Method

1. Place a casserole pan over a medium heat and drizzle in the olive oil.
2. Once hot, add the onion and cook for 2-3 minutes until starting to soften.
3. Add the celery and pepper, then cook for a further 3-4 minutes. Add the bacon and sausages, mix well and cook for 4-5 minutes.
4. Pour in the passata, then add the stock cube, herbs and spices, and 300ml of water.
5. Mix everything together, bring to the boil, then simmer for 30-40 minutes until the mixture starts to thicken and the sausages are cooked through.
6. Add the beans, stir well and heat through for a further 5 minutes.

Ingredients

• 1 litre reduced salt veg stock
• 1kg pumpkin, peeled deseeded and cubed
• 1 medium onion, peeled and diced
• 2 garlic cloves, crushed
• 1 tbsp mild curry powder
• 140ml soured cream
• Salt and pepper to season
• Handful of fresh parsley to garnish

Method

1. Heat the stock in a large saucepan over a medium heat.
2. Add the pumpkin, onion, garlic and curry powder and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the pumpkin is soft.
3. Remove from the heat and cool for 10 minutes.
4. Once cooled a little, blend the soup using a hand blender until smooth. If too thick, add some extra water to your liking.
5. Mix in 100ml of the sour cream once blended.
6. When ready to serve, reheat and pour into warmed bowls. Drizzle 2 tsp of sour cream over each bowl, season with pepper and garnish with fresh parsley.

Ingredients

• 320g cauliflower florets, quartered
• 2 tsp olive oil
• Salt and pepper to season
• 280g dried macaroni
• 400ml skimmed milk
• 1 tbsp cornflour
• 200g reduced fat soft cheese
• 80g reduced fat cheddar
• 100g spinach

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. Scatter the cauliflower florets over a baking tray, drizzle with the olive oil, season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
3. Meanwhile, bring a large pan of water to the boil. Add the macaroni and cook for 10-12 minutes until al dente.
4. While the pasta cooks, mix 2 tbsp of the milk with the cornflour in a small bowl to make a paste.
5. In a medium pan add the remaining milk and bring to a simmer over a medium heat. Stir in the soft cheese and paste, then cook for 3-4 minutes until the mixture has thickened.
6. Melt in half of the cheese and season with black pepper.
7. Add the spinach to the sauce, a handful at a time until wilted. Remove the sauce from the heat.
8. Once the pasta is cooked, drain it, then add it to the sauce, along with the cauliflower. Combine everything thoroughly.
9. Pour the mixture into an oven proof dish, top with the remaining cheese and bake for 10 minutes until the cheese is melted and golden.

Ingredients

• 600g skinless chicken breast, diced
• 2 tsp of olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 inch piece of fresh ginger, finely chopped
• ½ red chilli, deseeded and finely chopped
• 1 medium red pepper, deseeded and diced
• 1 medium green pepper, deseeded and diced
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 30g reduced fat peanut butter
• 400g tin chopped tomatoes
• 400ml tin lighter coconut milk
• Few sprigs of fresh coriander to garnish

Method

1. Place a large non-stick frying pan over a medium heat. Once hot, add the chicken pieces and cook for 2-3 minutes until browned all over, then set aside.
2. Return the pan to the heat and drizzle in the olive oil. Once hot add the onions and soften for 3-4 minutes.
3. Add the garlic, ginger and chilli, then cook for a further 2-3 minutes. Then add the green and red peppers, and cook for 5 minutes, stirring regularly.
4. Add the spices to the pan and cook for one minute.
5. Add the chicken back to the pan along with the peanut butter, tomatoes and coconut milk.
6. Mix everything together well until the peanut butter has blended into the sauce.
7. Bring to the boil and simmer for 25-30 minutes until the sauce has thickened and the chicken is cooked through.
8. Serve with your choice of rice or naan.

Ingredients

• Frylight
• 1 medium onion, diced
• 1 garlic clove, minced
• 200g dried quinoa
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained
• 400g tin butter beans, drained
• 1 medium red chilli, sliced
• 1 medium red pepper, chopped
• 1 medium carrot, peeled and sliced
• 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 frying pan over a medium heat and spray with Frylight.
2. Fry the onion and garlic for 4-5 minutes until softened.
3. Add the onion, garlic, chopped tomatoes, chilli, pepper, carrot, beans, quinoa, chilli powder, ground coriander and 400ml water to the slow cooker. Cook on medium for 3-4 hours.
4. About 10 minutes before serving, stir in the fresh coriander and season with salt and pepper.
5. Serve in warm bowls, garnished with coriander.