Preparation

1. Peel & prepare vegetables.
2. Heat olive spread in large non-stick pan.
3. Sweat onion & leeks for 5-10 mins until softened.
4. Add tomatoes, basil & tabasco sauce, if used & cook for 2-3 mins.
5. Prepare stock & add with remaining vegetables. Season with black pepper.
6. Bring to boil. Cover & simmer for 20-30 mins or until all vegetables are tender.
7. Whizz soup through blender for a very short time, if prefer a thick, hearty soup with chunks of vegetables.
8. Blend for longer if prefer a smoother soup.
9. Serve with toasted garlic slices ( 2 per person).

TOP TIP: For extra quickness & ease, whizz your raw, peeled vegetables (onions & leeks would need to be kept separate)) through a processor!

Preparation

1. Heat the olive oil in a large pan &, with the lid on, gently sweat the onions, celery & leeks for 5-10 mins until soft.
2. Prepare the stock. Add the milk to the stock & mix. Add to pan & bring to the boil.
3. Add potatoes & black pepper.
4. Bring back to the boil, cover pan & simmer for 20 mins until potatoes soft.
5. Turn off the heat. Stir in the mustard if used.
6. Whizz through blender. Put back on a low heat, stirring occasionally.
7. Crush the garlic clove into a small dish. Add the olive spread & mix together thoroughly.
8. Spread onto both halves of the roll & toast under a medium grill.
9. Serve the soup with the toasted roll.

TOP TIP: I recommend you use the mustard in this soup. I don't like the taste of mustard on its own but love it in this soup. It really makes a difference & gives it a nice silky smoothness.

Preparation

1. Soak Country soup mix overnight as per packet instructions.
2. Rinse with fresh, cold water, drain & set aside.
3. Heat oil over a medium heat in a large pan.
4. Add onions, celery, carrots & potatoes & fry for 5 minutes.
5. Prepare stock. Stir in the stock, mixed herbs, pre-soaked country soup mix & tomato puree.
6. Bring to boil then simmer with a lid on for 1 hour & 45 minutes, stirring occasionally.
7. Season with black pepper.
8. Toast the pitta bread & cut into wedges.
9. Serve broth with the toasted pitta wedges.

TOP TIP: Real comfort food & very warming & filling on a cold day.

Preparation

1. Cook lentils in a pan of boiling water according to packet instructions. Drain & set to one side.
2. Heat a large saucepan. Dry fry cumin seeds & chilli flakes for about 1 minute.
3. Add olive oil, onion, carrots & pepper & cook for 5-6 minutes on a medium heat.
4. Stir in the cooked lentils.
5. Prepare stock. Add to pan, along with tomatoes.
6. Bring to boil. Cover & simmer for 20- 25 minutes.
7. Whizz soup through a processor. Pour back into pan.
8. Drain & rinse chickpeas under cold water & add to pan.
9. Re-heat soup on a gentle heat stirring occasionally.
10. Toast bread & leave in toaster to crisp up. Slice into strips.
11. Serve soup into bowls. Top with coriander.
12. Serve with crisp toasted slices.

TOP TIP: Contains plenty of fibre & is a great way to get your pulses.

Preparation

1. Pre-heat oven to 200°C/400°F/Gas Mark 6 (180°Fan).
2. Place peppers, tomatoes & whole garlic cloves on a baking tray.
3. Sprinkle with oregano & 1 tbsp of the olive oil.
4. Coat the peppers & tomatoes in the oil & roast for 30 minutes.
5. Heat the other 1 tbsp oil in a large pan & fry the onion for 10 minutes.
6. Prepare stock & add to pan with tomatoes & peppers.
7. Squeeze the soft cooked garlic from the skins into the pan.
8. Bring to boil & simmer for 30 minutes with the lid on.
9. Whizz soup through a processor & re-heat back on the hob.
10. Serve soup topped with croutons & fresh basil.

TOP TIP: Very low in calories & a great energy booster.

Preparation

1. Prepare lentils as per packet instructions.
2. Heat oil in a large pan. Add onions & garlic.
3. Cook gently until onions softened, stirring occasionally.
4. Add carrots, tomatoes & oregano & cook for 3-4 minutes.
5. Prepare stock. Add to pan along with lentils, red wine vinegar, bay leaf & black pepper.
6. Add tabasco sauce if using.
7. Bring to boil. Cover & simmer for approx 45 minutes, stirring occasionally.
8. Remove bay leaf. Whizz through a blender or processor until desired consistency.
9. Put back in pan & re-heat.
10. Serve.

TOP TIP: Buy lentils that don't need to be pre-soaked.

Preparation

1. Heat oil gently on hob in a large pan.
2. Sweat leeks & onions gently for 5 minutes.
3. Prepare stock. Stir in black pepper.
4. Add stock to leeks & onions.
5. Add potatoes & broccoli. Bring to boil.
6. Cover & simmer for 25 minutes until vegetables soft.
7. Whizz through a processer or blender until smooth.
8. Put back on hob to re-heat.
9. Mix olive spread with garlic.
10. Cut paninis down middle. Slice across so they have a top & bottom half.
11. Spread olive spread on all halves. Toast under grill.
12. Serve broccoli soup with toasted panini slices.

TOP TIP: Use all the broccoli, including the stork to get the best nutrition.

Preparation

1. Flake the mackerel fillets into a dish.
2. Warm the square wrap under the grill.
3. Spread the pesto on the warm wrap.
4. Top the wrap with the salad leaves, cucumber & tomatoes.
5. Sprinkle with the mixed fresh herbs.
6. Scatter the flaked mackerel fillets.
7. Serve immediately.

TOP TIP: This dish is nice with the mackerel & tomatoes grilled & served warm.

Preparation

1. Mix spices, black pepper & brown sugar together. Coat chicken pieces.
2. Heat small frying pan. Spray with frylight.
3. Cook chicken pieces on all sides for approx 6 minutes or until fully cooked.
4. Heat oil in large non-stick frying pan. Cook onion & peppers until "al dente".
5. Add chicken to peppers & mix together.
6. Toast pitta bread until warm but still soft.
7. Make a slit across the top of the pitta bread & gently open it up ready for the filling. Spoon in the sour cream & salsa & spread round sides with back of a spoon.
8. Fill pitta with chicken & peppers. Serve warm.

TOP TIP: Running a knife gently through the top of the pitta bread whilst cold, will help open it up ready for the filling. It is harder to do this when hot!

Preparation

1. Drain tuna & put into a dish.
2. Stir in mayonnaise & black pepper.
3. Add spring onions & pepper & mix together.
4. Cut ciabatta rolls in half.
5. Spread filling onto bottom half of rolls.
6. Cover with top half of ciabatta.
7. Serve with tomatoes.

TOP TIP: This sandwich really packs a filling! Add any fresh herbs if you like.

Preparation

1. Prepare mixed salad by putting salad leaves, cucumber, baby peppers & half the chopped celery into a bowl.
2. Mix cream cheese with rest of celery in a dish.
3. Spread cream cheese on one slice of the bread & lay other slice on top. Cut into quarters.
4. Serve sandwich with the salad, garlic & herb dressing & crisps.

Preparation

1. Separate the sandwich thin into 2 halves.
2. Spread 1 tsp pesto onto each half.
3. Put mackerel fillets into a small dish & mash with a fork.
4. Spread the fillets over one half of the sandwich thin.
5. Top with salad leaves & cucumber. Cover with other half.
6. Press sandwich thin together gently.
7. Serve sandwich thin with cherry tomatoes on the side.

 

Preparation

1. In a dish, mix salmon with lemon juice, mayonnaise & black pepper.
2. Spread salmon across wraps, leaving a gap around the edges.
3. Scatter 1/2 of the spinach, cucumber & red pepper over wraps.
4. Fold wraps & slice each wrap diagonally into 2 halves.
5. Use remaining half of spinach, cucumber & red pepper as the mixed salad.
6. Scatter cherry tomatoes over mixed salad.
7. Serve.

TOP TIP: I buy skinless & boneless salmon as i hate coming across any bones in my fish. High in Omega 3, providing 85g of oily fish per serving.

Preparation

1. Drain the tuna & flake into a dish.
2. Mix in the mayonnaise, black pepper, sweetcorn & red pepper.
3. Add the beetroot.
4. Toast pitta bread until warm but still soft.
5. Make a slit across top of pitta bread & gently open it up ready for filling.
6. Fill pitta with tuna mix. Serve.

TOP TIP: Running a knife gently through top of pitta bread whilst cold, will help open it up ready for filling. It is harder to do this when hot!

Preparation

1. Heat oil in a frying pan.
2. Fry garlic clove, spring onions & red pepper on a medium heat for 2 minutes.
3. Turn off heat. Mix in tuna.
4. Pre-heat panini press.
5. Slice panini in half so you have a bottom & top half.
6. Spread tuna mix onto bottom half of panini.
7. Top with cheese slices. Cover with top half of panini.
8. Toast in panini press for 5-8 minutes.
9. Whilst panini toasting, grill cherry tomatoes.
10. Slice panini through middle diagonally & serve with tomatoes.

TOP TIP: Leave the middle of the panini free of cheese so that when you slice it, it doesn't ooze out.

Preparation

1. Mix the 1/2 tbsp mayonnaise & ketchup together in a bowl. Add prawns.
2. Scatter the sweet leaf salad on a plate, along with cucumber, peppers & tomatoes.
3. Spread the prawns in between the bread. Cut into triangles.
4. Place sandwich on the plate with the salad.
5. Squeeze an additional 1tsp mayonnaise at side of salad.
6. Add crisps.
7. Serve.

TOP TIP: If you are not bothered about the crisps, you can double the amount of prawns, mayonnaise & ketchup to make a really chunky sandwich!

Preparation

1. Heat a non-stick frying pan on the hob.
2. Spray rapeseed oil into frying pan.
3. Add diced chicken pieces & cook for 8-10 minutes or until cooked through.
4. Set aside but keep warm.
5. Grill tomatoes for a few minutes if you prefer them warm.
6. When nearly done, warm wrap under grill before turning off.
7. Spread pesto over wrap.
8. Scatter over spinach leaves, peppers & basil.
9. Top with tomatoes & chicken & serve immediately.

TOP TIP: Warming pesto up slightly makes it easier to spread on the wrap.

Preparation

1. Slice 50g of roast chicken (no skin) & set to one side.
2. Spread olive spread on 2 pieces of bread.
3. Put a handful of mixed salad leaves into a dish & roughly chop.
4. Cut cucumber in half. Cut 1 half into pieces & save other half.
5. Throw cucumber pieces in with salad leaves & add dressing.
6. Toss salad gently.
7. Put salad leaves on one slice of the bread & top with chicken slices.
8. Cover with second slice & cut into triangles.
9. Serve with tomatoes & other half of cucumber on side.

TOP TIP: This is great to use up left over chicken after a roast dinner. You can buy cooked ready-to-eat chicken pieces if you want to save time & calories, but it can work out quite a bit more expensive & isn't quite as tasty! If you are making this sandwich in a lunchbox, i would recommend you keep the dressing in a separate little pot & add it just prior to eating so the sandwich doesn't go soggy.

Preparation

1. Boil eggs for 10 minutes. Drain & leave to cool. Shell.
2. Mix salad leaves, cucumber & baby peppers.
3. Chop eggs in a small bowl & mix with the 1 tbsp of salad cream.
4. Mix in cress & black pepper.
5. Spread mix on 1 slice of the bread & lay other on top. Cut into triangles.
6. Serve sandwich with mixed salad, tomatoes & the other 1 tsp of salad cream as a dressing.

TOP TIP: You can't beat salad cream for taste in this classic British sandwich. If you are not overly hungry, just use 1 egg instead of 2 as it is very filling!

Preparation

1. Heat oil in a small frying pan.
2. Fry spring onions & pepper for 2-3 minutes.
3. Heat the grill. Slice ciabatta roll in half.
4. Lightly toast one side of the ciabatta halves.
5. Put 1/2 the spring onions & pepper on untoasted halves of ciabatta.
6. Top with grated cheese & rest of spring onions & pepper.
7. Toast ciabatta halves under grill along with tomato halves.
8. Serve immediately.

TOP TIP: Keep grill on a medium rather than high heat to allow cheese to bubble & brown without burning bread.

Preparation

1. Cook potatoes, with skins on, in boiling water with the 1/2 tsp salt for 10-15 minutes until tender.
2. Cook green beans in boiling water for 8 minutes until tender.
3. Drain & rinse both potatoes & green beans under cold water & leave to cool.
4. Boil eggs in boiling water for 10 minutes. Rinse under cold water & leave to cool.
5. Cut lettuce into bite size pieces. Wash under cold water & pat dry on a kitchen towel.
6. Arrange lettuce on 4 large plates or 1 large platter.
7. Shell eggs & cut into 4.
8. Arrange beans, potatoes, eggs & peppers on top of lettuce.
9. Drain tuna & flake into small pieces. Add to plates along with tomatoes, cucumber & basil.
10. Add olives if used.
11. Make vinaigrette: Place olive oil, white wine vinegar, lime juice & zest, mustard, caster sugar & black pepper into a screw top container.
12. Shake container until all ingredients are thoroughly mixed.
13. Spoon vinaigrette over prepared salad to taste.
14. Serve.

TOP TIP: This dish really lives up to its name as a "feast". Make sure you are hungry when you make this dish!

Preparation

1. Lay mixed salad leaves onto individual plates or 1 platter.
2. Scatter over fresh herbs & cucumber.
3. Lay avocado slices around middle.
4. Scatter over cheese cubes & tomatoes.
5. Prepare salad dressing by mixing oil, lemon juice & paprika into a screw top jar.
6. Ensure lid tightened & shake vigorously.
7. Pour dressing over salad.
8. Top with pomegranate seeds.
9. Toast pitta bread.
10. Slice into small wedges.
11. Scatter pitta wedges on top of salad.
12. Serve immediately.

TOP TIP: This vibrant dish tastes as good as it looks and is packed with good nutrients & healthy fats.

Preparation

1. Heat 1 tsp oil in a small non-stick frying pan.
2. Cook chicken gently until nicely browned. Set aside.
3. Heat 1/2 tbsp oil in large pan. Fry courgettes & pepper for 2 minutes.
4. Make stock. Add saffron to stock if using. Set aside.
5. Add garlic, chilli, spring onions, coriander, cumin & paprika to courgettes & pepper.
6. Gently fry for 1 minute, stirring continuously.
7. Add stock to pan & bring to boil.
8. Add couscous & chicken & stir well.
9. Cover pan, remove from heat & leave for 5 minutes to absorb stock.
10. Stir in juice of 1 lemon.
11. Serve hot or cold.

TOP TIP: If you use a George Foreman style grill , you can use even less oil to cook chicken. Cook whole & once removed from grill, cut into pieces.

Preparation

1. Drain tuna. Drain mixed bean salad & rinse under cold running water.
2. In a bowl, mix the tuna & mixed bean salad together.
3. On individual plates or a platter, scatter mixed salad leaves & mixed fresh herbs.
4. Add cucumber & tomatoes. Top with the tuna & mixed beans.
5. Dress with the honey & mustard dressing.
6. Serve.

TOP TIP: Takes very little time to prepare & is great to throw into a lunch box as well. If you are eating it later, I would recommend you keep the dressing separate & put it on just prior to eating.

Preparation

1. Pre-heat oven to 200°C/400°F/Gas Mark 6 (180°Fan).
2. Cut the aubergine into chunks. Blanche in boiling water on the hob for 2 minutes & drain.
3. Trim shallots. Parboil for 2 minutes with skins on. Plunge into cold water for 1 minute. Drain & remove skins.
4. Heat 1 tbsp of the oil on a baking tray in the oven.
5. Place the shallots, peppers, aubergine & tomatoes on the baking tray & coat with the oil.
6. Cook for 10 minutes for "al dente" vegetables or longer if you prefer them softer. Set aside on a plate & keep warm.
7. Heat other 1 tbsp oil in a large, lidded pan, on the hob.
8. Add garlic, cumin, coriander & paprika & fry over a gentle heat for 1 minute, stirring.
9. Prepare stock. Add stock, saffron strands & black pepper.
10. Stir & bring to boil. Stir in couscous.
11. Cover pan, remove from heat & leave for 5-8 minutes to absorb stock.
12. Fluff with a fork. Stir in the vegetables, lemon juice, raisins, mixed herbs & almonds.
13. Serve immediately.

TOP TIP: Lovely served warm on the day of making. Great for throwing into a lunch box & eating cold the following day.

Preparation

1. Cook edamame beans according to packet instructions. Drain & leave to cool slightly.
2. When beans are finger hot, squeeze from their pods & set aside to cool.
3. Heat oil in a pan & cook pepper for 2-3 minutes.
4. Prepare stock. Add to pan. Stir in couscous.
5. Cover pan, remove from heat & leave for 5-8 minutes to absorb stock.
6. Fluff with a fork. Stir in the lemon juice.
7. Serve couscous onto individual plates.
8. Scatter basil leaves, cherry tomatoes, almonds, edamame beans, cheese & pomegranate seeds.
9. Serve.

TOP TIP: You can buy edamame beans ready cooked at some stores which does make it quicker but more expensive & they have to be used within a few days unlike the frozen beans in their pods. If you use fresh, cooked beans, use 60g instead of 150g.

Preparation

1. Pre-heat oven to 200°c /400°F/Gas Mark 6 (180° fan).
2. Wash, dry & prick potatoes.
3. Cook potatoes on top shelf of oven for approx 1 hour, or until tender to prick.
4. Remove from oven, cut each potato in half. Leave to cook slightly.
5. Flake tuna into a bowl & add lemon juice & tabasco sauce.
6. Scoop out flesh from potato, mix with the salt & then mix in the tuna.
7. Heat the oil in a frying pan.
8. Fry spring onions, garlic & pepper for 4-5 minutes.
9. Add tomatoes & black pepper. Stir & cook for a further 2-3 minutes.
10. Add tuna mix & heat until warmed through.
11. Pile the mixture into the jacket skins.
12. Top with the grated cheese & grill until cheese melted & nicely browned.
13. Serve immediately.

TOP TIP: If you want to quicken up the time this takes to make, microwave the potatoes first & then put in oven to crisp up.

Preparation

1. Scatter mixed salad leaves on a plate.
2. Add tomatoes, cucumber & chicken slices.
3. Drizzle sweet chilli sauce over the chicken & salad.
4. Top with blueberries & pomegranate seeds.
5. Serve salad with the crisps.

TOP TIP: You can use any cooked chicken for this lunch. I chose the sweet chilli & lime because it is so flavoursome.

Preparation

1. Cook edamame beans according to packet instructions. Drain & leave to cool slightly.
2. When beans are finger hot, squeeze from their pods & set aside to cool.
3. Cook orzo pasta according to packet instructions. Drain & leave to cool.
4. Stir pesto into orzo pasta.
5. Put mixed salad leaves in a serving dish.
6. Scatter basil leaves, pepper, cherry tomatoes, edamame beans, cheese, cucumber, orzo pasta & pomegranate seeds.
7. Serve.

TOP TIP: You can buy edamame beans ready cooked at some stores which does make it quicker but more expensive. As an alternative, you can use frozen soya beans. (Edamame beans are just small soya beans).

Preparation

For the fishcakes
1. Chop tuna into small pieces. Put in a bowl with ginger, spring onions, chilli & sesame oil.
2. Remove zest & juice from 1/2 of the lime & add.
3. Mix together & shape mixture into 4 fishcakes.
4. Coat each fishcake with sesame seeds.
5. Heat oil in a non-stick large frying pan. Add fishcakes.
6. Shake pan gently to avoid sticking. Fry over a medium heat for approx 2 minutes each side.

For the salsa
1. Mix Coriander, tomatoes, onion & soy sauce in a bowl.
2. Remove zest & juice from remaining 1/2 of the lime & add.
3. Add black pepper & mix thoroughly.
4. Put salsa to one side until fishcakes cooked.

For the salad
1. Put salad leaves on a plate.
2. Scatter over the cucumber, baby sweet peppers & tomatoes.
3. Serve fishcakes with salad & salsa.

TOP TIP: Make salsa first. When serving, remove a bit of the liquid from the salsa & drizzle over the salad.

Preparation

1. Cook Quinoa following instructions on packet. Drain & set aside.
2. Preheat oven to 200°C/400°F/Gas Mark 6 (180°fan).
3. Heat 1 tbsp of the oil in a roasting tray.
4. Coat onions & peppers in the hot oil & roast for 10 minutes.
5. Toss in courgettes & whole garlic cloves & roast for a further 10 minutes.
6. When finger hot, squeeze garlic out of their skins. Mash in a small bowl.
7. Stir in the other 1 tbsp of oil, lemon juice & zest, & sugar.
8. Mix with the quinoa. Add roasted vegetables & the parsley.
9. Top with cheese & pomegranate seeds.
10. Serve.

TOP TIP: This dish is nice eaten cold, or with warm quinoa & vegetables. Great in a lunch box too.

Preparation

1. Spread mixed salad leaves onto a serving plate.
2. Dot around baby sweet peppers, cucumber & tomatoes.
3. Add char-grilled chicken pieces & grated carrots.
4. Whisk together lime zest, juice, fish sauce, sugar, chilli & coriander until sugar dissolves.
5. Add oil. Mix together thoroughly.
6. Drizzle dressing over salad & chicken.
7. Serve.

TOP TIP: You can also use your left over roast chicken for this lunch if you prefer but leave the skin off.

Preparation

For the Mediterranean tomatoes
1. Pre-heat oven to 180°C/350°F/Gas Mark 4 (160°Fan).
2. Cook chicken breast in George Foreman type grill, according to device instructions.
3. Chop chicken into small pieces. Put to one side.
4. Slice top off each tomato & scoop out pulp & seeds.
5. Chop pulp & put to one side. Throw away tops, seeds & juice.
6. Heat oil in a non-stick frying pan.
7. Sweat onions, garlic & pine nuts for 5 minutes.
8. Grate bread into breadcrumbs. Stir in breadcrumbs & cooked chicken pieces.
9. Cook for a further 2 minutes.
10. Remove from heat. Stir in oregano & black pepper.
11. Add tomato pulp & tabasco sauce & stir well.
12. Spoon mixture back into tomato skins.
13. Top with mozarella slices.
14. Bake on bottom shelf of oven for 20-25 minutes.
15. Put salad leaves on each serving plate leaving room for the cooked tomatoes.
16. Add herbs, cucumber & baby sweet peppers.

For the Basil vinaigrette
1. Put garlic & basil leaves into a food processor.
2. Pulse until finely chopped.
3. Add oil & white wine vinegar. Process until smooth.
4. Season with black pepper.
5. Dress the salad with the basil vinaigrette.
6. Serve with the mediterranean tomatoes.

TOP TIP: Use bread that's a few day's old or put it in fridge before using. It makes it much easier to grate.

Preparation

1. Boil a pan of water & cook pasta according to packet instructions. Drain well.
2. While pasta is cooking, put walnuts, basil, garlic clove, oil, black pepper, salt, parmesan, lemon juice & spinach into a food processor.
3. Process to a course pesto.
4. Add pesto to pasta & mix thoroughly.
5. Grill tomatoes.
6. Warm through pasta & spinach.
7. Put pasta in a dish. Add tomatoes. Serve immediately.

TOP TIP: You can use any pasta with this dish which is a great lunch when you want something warm & quick.

Preparation

1. Bring a pan of water to the boil. Cook pasta according to packet instructions. Drain.
2. Whilst pasta cooking, heat oil in deep frying pan or wok.
3. Sweat onions & garlic for 3-4 minutes.
4. Add tomatoes, oregano, basil, black pepper & salt & cook for 5 minutes.
5. Add spinach & stir into sauce until wilted.
6. Stir in parmesan followed by pasta & coat thoroughly with the sauce.
7. Cook until pasta heated through.
8. Serve immediately.

TOP TIP: Try to keep the cherry tomatoes whole once added. Fresh herbs are also delicious in this dish.

Preparation

1. Peel & prepare vegetables.
2. Heat olive spread in large non-stick pan.
3. Sweat onion & leeks for 5-10 mins until softened.
4. Add tomatoes, basil & tabasco sauce, if used & cook for 2-3 mins.
5. Prepare stock & add with remaining vegetables. Season with black pepper.
6. Bring to boil. Cover & simmer for 20-30 mins or until all vegetables are tender.
7. Whizz soup through blender for a very short time, if prefer a thick, hearty soup with chunks of vegetables.
8. Blend for longer if prefer a smoother soup.
9. Serve with toasted garlic slices ( 2 per person).

TOP TIP: For extra quickness & ease, whizz your raw, peeled vegetables (onions & leeks would need to be kept separate)) through a processor!

Preparation

1. Mix the salt, black pepper & chilli flakes if used, into the whisked eggs.
2. Heat oil in a non-stick omelette pan on a low-medium heat.
3. Fry the baby leeks, pepper & onion for 3-4 minutes.
4. Pour the whisked eggs over the leeks, pepper & onion.
5. Stir the mixture with a wooden spoon ensuring all sides of pan covered.
6. Continue stirring gently until egg starts to set, then stop stirring.
7. Cook for a further 1-2 minutes until omelette cooked underneath.
8. Sprinkle grated cheese over omelette.
9. Put under a hot grill for 1-2 minutes or until egg fully cooked on top of omelette & cheese nicely browned.
10. Serve immediately.

TOP TIP: Don't stir the egg for too long when added or the omelette may break up.

Preparation

1. Pre-heat oven to 200°C/400°F/Gas Mark 6 (180°Fan). Remove pastry from fridge.
2. Add courgettes, peppers & onion to a roasting tin. Drizzle over the olive oil & toss until vegetables coated.
3. Cook in oven for 10 minutes. Remove & set aside but keep oven on.
4. Cut pastry to required weight & transfer to a non-stick baking sheet.
5. Score a line about 1 inch from the edges of the pastry, all the way round.
6. Brush pastry rim with egg wash.
7. Put in oven for approx 15 minutes until pale golden.
8. Once removed, push puffed up middle back down with the back of a wooden spoon.
9. Add roasted vegetables, parsley leaves & crumbled cheese.
10. Sprinkle over the black pepper.
11. Put back in oven for a further 10-15 minutes.
12. Prepare herbed leaf salad by putting mixed salad leaves into a bowl.
13. Add mixed fresh herbs & baby sweet peppers.
14. Drizzle over honey & mustard dressing to taste.
15. Slice tart & serve with the herbed leaf salad.

TOP TIP: Keep the rectangular shape whilst cutting the pastry. To avoid tears in the pastry, it's easier to weigh what you are discarding rather than trying to weigh the pastry you will be using. Greek salad cheese lighter is used in place of the traditional feta cheese which is much higher in fats. It is also very difficult to get hold of a reduced fat feta. The greek salad cheese is a very tasty substitute.

Preparation

1. Heat the oil in a non-stick omelette pan.
2. Fry the mushrooms, onions & pepper for 3-4 minutes.
3. Mix the salt & black pepper into the whisked eggs.
4. Pour the eggs over the mushrooms,onions & pepper.
5. Stir the mixture gently with a wooden spoon ensuring all sides of pan are covered.
6. Continue stirring gently until egg starts to set, then stop stirring.
7. Cook for a further 2-3 minutes until omelette is cooked underneath.
8. Serve immediately.

TOP TIP: Don't stir the egg for too long when added or the omelette may break up.

Preparation

1. Mix 1 tbsp of the olive oil, coriander, juice of 1/2 lemon, ginger, 1 of the garlic cloves, 1/2 green chilli, cumin & honey in a large dish.
2. Using your finger tips, gently massage the mix into the kale. This helps to soften the kale.
3. Cover & leave to marinate for 10-30 minutes.
4. Heat the other 1 tbsp olive oil in a frying pan.
5. Add pine nuts. Cook gently until nicely toasted. Remove & set aside.
6. Add red chilli, the remaining garlic clove, onion & pepper to pan & cook for 3-4 minutes.
7. Add juice of 1 lemon.
8. Toss in the marinated kale & pine nuts. Heat through. Serve.

TOP TIP: Marinating the kale helps not only to soften it, but also to take away the bitterness, which means that it doesn't need to be cooked for any length of time. This method also helps to preserve its nutritional qualities.

Preparation

1. Heat oven to 200°C/400°F/Gas Mark 6 (Fan 180°C).
2. Slice aubergine in half lengthways.
3. Cut a border around inside of aubergine leaving a few centimetres around edges.
4. Scoop out the flesh & set aside. Spray aubergine shell with 5 sprays of the olive oil spray.
5. Cover shell with foil & bake for 15 minutes. Remove foil & set aside.
6. Heat a frying pan on hob. Spray remaining 5 sprays of oil in pan & fry pine nuts for 2-3 minutes until nicely browned.
7. Remove from pan & set aside. Heat the 1 tsp oil in frying pan.
8. Sweat onions & garlic for 2-3 minutes. Add aubergine flesh & red pepper.
9. Cook for 2-3 minutes. Add breadcrumbs & cook for a further 2 minutes.
10. Remove from heat. Add mixed herbs, black pepper, pine nuts & tabasco sauce. Stir.
11. Spoon mixture back into aubergine shell. Drizzle with the 1/2 tbsp oil.
12. Bake for 10 minutes on bottom shelf.
13. Add tomatoes on vine & cook for a further 5 minutes.
14. Serve immediately.

TOP TIP: Use bread that is a couple of days old & fold it in half prior to grating. It grates more easily.