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.

View source

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:

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.

View source

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.

View source

Ingredients:

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.

View Source

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)

Instructions
Break the banana into pieces and place in blender with most of the summer berries. Add yogurt, milk and vanilla. Whizz together until smooth, about 15 – 20 seconds.
Tip into a large glass and decorate with the reserved berries and mint sprigs, if using.

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

Preparation details

Grease an 18cm (7 inch) square shallow tin.
Melt the Flora Original spread, syrup and sugar together in a saucepan, stirring until the sugar has dissolved.
Stir in the rolled oats, desiccated coconut, apricots and raisins.
Spread the mixture in the prepared tin and bake in a pre-heated oven at 180C, 350F, Gas 4 for 30-35 minutes.
Cut into 16 pieces and leave in tin until cold.

View Source

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

1-1/2 teaspoons sugar
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1-1/4 cup shredded reduced-fat mozzarella cheese

Directions:
In mixing bowl, combine flours, yeast, garlic powder and salt. Add water and two tablespoons oil; beat until smooth.

Turn onto floured surface; knead until smooth and elastic, about five minutes. Place dough in a greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.

Preheat oven to 400-degrees.

Punch dough down. Divide in half; roll each portion into 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with fork. Bake in preheated oven eight to ten minutes or until lightly browned.

Combine tomatoes, sugar, parsley, Italian seasoning, basil, garlic powder and pepper in saucepan. Bring to boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.

In a skillet, sauté vegetables in remaining one-teaspoon oil until tender. Spread each pizza with one-cup sauce (refrigerate remaining sauce for another use or freeze). Sprinkle with vegetables and cheese.

Bake in preheated oven 12 to 15 minutes or until cheese is melted. Recipe makes two pizzas six slices each.

View Source