Ingredients

• 2 tbsp sesame oil
• 200g smoked tofu, cut into 1cm cubes
• 200g vermicelli rice noodles
• 2 tbsp rice wine vinegar
• 1 tbsp light brown soft sugar
• 1 tbsp vegan fish sauce
• 14 rice paper wrappers
• ½ small bunch of mint, leaves picked
• ½ small bunch of coriander, leaves picked
• 1 large carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 1 tbsp sesame seeds

For the sauce

• 100g smooth cashew butter
• 1 tbsp light soy sauce
• 1 tbsp red wine vinegar
• 1 small garlic clove, crushed

Method

1. Heat 1 tbsp sesame oil in a large, non-stick frying pan over a medium heat. Pat the tofu dry, then fry for 5 mins until golden and crisp. Remove to a bowl and set aside.
2. Tip the rice noodles into a deep heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 mins, then drain and rinse under cold running water to halt the cooking process. Whisk together the remaining sesame oil, the rice vinegar, brown sugar and fish sauce, then tip in the noodles and toss to coat.
3. For the dipping sauce, combine the cashew butter, soy sauce, vinegar and garlic, then slowly whisk in 50ml boiling water from the kettle to loosen.
4. To assemble the rolls, dip one of the rice paper wrappers into a bowl of hot water, swishing it around until the wrapper is soft, about 10-15 seconds. Transfer to a clean tea towel to drain. Transfer the wrapper to a board and arrange a few mint and coriander leaves along one edge, followed by some of the carrot and cucumber matchsticks, some fried tofu and a few of the dressed noodles. Lift the edge of the wrapper up and over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you’re about halfway, fold the ends of the wrapper to enclose the filling, then continue to roll to seal. Repeat with the remaining wrappers and filling.
5. To serve, cut the rolls in half on the diagonal. Sprinkle the sesame seeds over the sauce and serve it alongside for dunking into.
6. Aim for two rolls each as a starter, and save the rest for a tasty family lunch the following day.

Ingredients

• 4 red peppers, cut into small pieces
• 1 tbsp olive oil, plus extra for drizzling
• Butter, for frying
• 2 large onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tbsp chipotle paste
• 350g ripe tomatoes roughly chopped, or 400g can tomatoes
• 400ml vegetable stock, using 1 stock cube
• 1 tsp light brown muscovado sugar
• ½ small bunch of fresh basil

Method

1. Heat the oven to 240°C/220°C fan/gas 8. Tip the peppers onto a large baking sheet, drizzle over the olive oil, season generously and toss to coat. Roast for 20 mins until tender and lightly charred.
2. Meanwhile, melt a knob of butter in a large casserole or saucepan. When gently sizzling, tip in the onion and fry over a low heat for 15 mins, until soft and lightly caramelised. Add the garlic, spices and chipotle paste, and fry for 2 mins until fragrant. Add the tomatoes, stock, sugar and the roasted peppers (if they’re not ready, you can add them later).
3. Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins. Remove the pan from the heat, then blitz the soup using a hand blender. Taste for seasoning and add more chipotle paste, if you prefer a little more heat. Divide into bowls, scatter over the basil and add an extra drizzle of olive oil.

Ingredients

• 250g jar roasted red peppers
• 60g hazelnuts, toasted
• 1 large garlic clove, crushed
• 50ml extra virgin olive oil
• Pinch of chilli flakes, optional
• ½ tsp sherry or white wine vinegar
• 30g parmesan (or vegetarian alternative), grated, plus extra to serve
• ½ small bunch of parsley
• 400g dried pasta, penne, rigatoni or orecchiette work well

Method

1. Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
2. Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.

Ingredients

• 500-600g whole piece of salmon
• 1 tsp sunflower oil

For the marinade

• Thumb-sized piece of ginger, peeled and grated
• 3 garlic cloves, grated
• ½ green chilli, finely chopped
• ½ lemon, juiced
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp tomato puree
• 2 tbsp natural yoghurt

For the salad

• 400g white cabbage, sliced
• 1 red onion, finely sliced
• 1 green chilli, finely sliced
• ½ lemon, juiced, plus a few slices to serve
• ½ cucumber, peeled, halved, deseeded and sliced
• Handful of coriander, leaves picked and roughly chopped

Method

1. First, make the marinade. Mix all the ingredients in a bowl with a pinch of salt. Lay the salmon, skin-side down, in a large container, then pour on the marinade and turn the fish to fully coat it. Cover and chill for at least 1 hr, or up to 12 hrs.
2. Heat the oven to 240°C/220°C fan/gas 9, or as high as it will go. Line the base of a sturdy, shallow roasting tin with baking parchment, then drizzle over the oil. Lay the marinated salmon skin-side down on the parchment and roast for 25-30 mins until the outside is lightly charred and the inside is just cooked. Meanwhile, for the salad, tip the cabbage, red onion and chilli into a bowl, sprinkle with sea salt and scrunch the veg with your hands to work in the salt. Stir in the lemon juice and set aside while the salmon is roasting.
3. Just before serving, stir the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with a few lemon slices on top to serve, then carve and plate up with the salad. Serve with rice on the side, if you like.

Ingredients

• 175g self raising flour
• 40g cocoa powder
• 100g brown sugar
• 1 egg
• 1 tsp vanilla extract
• 80g low-fat margarine
• 100g fat-free natural yogurt
• 50g sugar-free marshmallows
• 100ml chocolate frozen yogurt per portion
• Handful of fresh raspberries per portion

Method

1. Preheat the oven to 190°C. Grease a non stick baking tin with Frylight.
2. In a medium bowl, mix the flour and cocoa powder, stirring well.
3. In a separate bowl using an electric whisk, cream the butter and sugar until fluffy. Add the egg and vanilla essence and beat well.
4. Once combined, using a spatula, stir through the fat free yogurt and marshmallows, then fold in the flour.
5. Pour the mixture into the baking tin for approx. 15-20 minutes, or until a skewer inserted comes out clean.
6. Serve with 100ml Yoomoo Chocmoo frozen yogurt and fresh raspberries.

Ingredients

• 2 large bananas (120g without skin)
• 250g low-fat toffee yogurt
• 4 lighter digestives biscuits, crushed
• 80ml double cream
• 60g 0% fat Greek yogurt
• 20g dark chocolate, roughly chopped

Method

1. Peel and slice the bananas and mix together with the toffee yogurt – leaving 8 slices for a garnish.
2. Spoon the crushed digestives into the base of 4 small pots, and top each with the toffee yogurt and banana mix.
3. Whisk the cream until it forms stiff peaks, then gently fold in the Greek yogurt.
4. Place the cream mix on top of the toffee yogurt and banana mix, top with some dark chocolate and 2 slices of banana. Enjoy!