I was in the mood for something fresh and healthy, something that would really make me feel comforted but non-stodgy! And I found this yummy recipe. Enjoy! And why not share your own recipes?

Ingredients:
1½ l vegetable stock
6 thin slices peeled fresh ginger
1 large red chilli , halved lengthways
1 bunch spring onion , finely sliced
1 sirloin steak, trimmed
1 tbsp sunflower oil
250g pack pak choi, quartered
300g thin egg noodles

How To:
Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.

Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

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Ingredients

300g  new potatoes
175g green beans , trimmed and halved
175g frozen soya beans
160g can tuna in water, drained well
good handful rocket or watercress leaves

Dressing ingredients

2 tsp harissa paste (we used Belazu)
1 tbsp red wine vinegar
2 tbsp olive oil

How to:

Serves 6-8

Ingredients:

175g self-raising flour
50g porridge oats
140g light muscovado sugar
2 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg , beaten
150ml ¼ pint buttermilk
1 tsp vanilla extract
6 tbsp sunflower oil
175g stoned prunes , chopped
85g pecans

How to:

Preheat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
Fold the prunes and nuts into the mixture.

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

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Ingredients

serves 4-6

1 onon, finely chopped
2 yellow peppers, roughly chopped
1 tsp olive oil
2 x 400g cans chopped tomatoes
500g bag mixed grain or granary bread mix
Plain flour, for dusting
10 cherry tomatoes, halved or whole
250g tub ricotta
A few basil leaves, to serve

How to:

Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.

Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.

Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

Tip:
Ricotta is a mild cheese, so if you’d like your pizza to have a cheesier kick, add a good grating of Parmesan over the top.

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Ingredients:
2 medium slice bread, white or brown , medium-cut loaf
2 teaspoon low-fat spread
1 heaped teaspoon mustard
20 g half-fat cheddar cheese, grated
1 thin slice ham, prepacked
1 small tomato(s), sliced

Instructions:
Spread both slices of bread with low fat spread, then flip them over. Spread the bread with a little mustard, if using, then top with the cheese, ham and tomato. Sandwich the two slices of bread together so that the low fat spread is on the outside. Cut off the crusts with a sharp knife.

Cook the sandwich in a sandwich toaster, or cook in a toaster using a special heat-resistant sandwich bag for making toasted sandwiches (available from Lakeland Ltd).

Slice in half and serve.

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Ingredients
1 small banana(s)
50 g loganberries, fresh or frozen summer berries
125 g fruit low-fat yogurt, (strawberry)
200 ml skimmed milk
1/4 teaspoon vanilla essence, 2-3 drops
3 sprig fresh mint, to decorate (optional)
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Ingredients

115g (4oz) Flora Original spread
115g (4oz) golden syrup
55g (2oz) soft brown sugar
175g (6oz) rolled oats
55g (2oz) desiccated coconut
55g (2oz) dried apricots, chopped
55g (2oz) raisins

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This recipe needs no explanation or introduction – it speaks for its self!

Cook & Enjoy!

Ingredients:
2-1/2 cups flour
1/2 cup whole-wheat flour
Two packages (1/4-ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons plus 1 teaspoon olive oil (divided)
One can of (14-1/2 ounces) diced tomatoes, not drained

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