* 1 teaspoon rapeseed or groundnut oil
* 1 onion, chopped
* 2 tablespoons korma curry paste
* 1 x 200g can chopped tomatoes
* 2 medium chicken breasts, chopped
* 1 tablespoon ground almonds
* 150g carton natural yogurt

Instructions

1. Heat the oil in a non-stick frying pan.
2. Add the onion and fry for 4-5 minutes until softened. Add the paste and continue to fry for 2 minutes.
3. Add the tomatoes, bring to the boil and simmer for 2 minutes.
4. Transfer to a food processor and blend until almost smooth.
5. Return to the pan, add the chicken and heat for 5-7 minutes or until the chicken is cooked.
6. Stir in the remaining ingredients, heat through gently – without boiling, and serve with plenty of steamed basmati rice and a refreshing salad such as tomato, onion and cucumber.

Ingredients

* 125g (41/2 oz) ready-to-eat prunes, chopped
* 2 tablespoons Armagnac or orange juice if you prefer
* 225g (8oz) self-raising flour
* 1 teaspoon baking powder
* 25g (1oz) cocoa powder
* 200ml (7fl oz) buttermilk
* few drops vanilla essence
* 100g (31/2 oz) butter or polyunsaturated margarine
* 125g (41/2 oz) caster sugar
* 3 large eggs, beaten

Instructions

1. Place the prunes and Armagnac (or orange juice) in a small bowl and set aside for at least 30 minutes, preferably overnight.
2. Preheat the oven to 180ºC/350ºF/gas mark 4.
3. Grease and flour a 23cm square cake tin. Sift together the flour, baking powder and cocoa powder into a bowl.
4. In a separate bowl, stir together the buttermilk and vanilla essence.
5. In another bowl, cream together the butter (or margarine) and sugar until light and fluffy, then add the egg a little at a time, beating between each addition. Into this, gradually fold in alternate spoons of the flour mixture and the buttermilk mix.
6. Gently stir through the soaked prunes, then spoon into the prepared tin.
7. Bake for 35–40 minutes until a skewer comes out clean when inserted.
8. Leave to cool in the tin for 10 minutes, then tip onto a cooling rack.

Serves 12

Ingredients

* 1 slice white bread, crusts removed
* 2 tablespoons milk
* 450g/1lb lean minced pork
* 2 cloves garlic, crushed
* 1 egg yolk, beaten
* 1 small onion, finely chopped
* 3 tablespoons fresh mixed herbs, chopped eg parsley, thyme
* 1 tablespoon olive oil
* freshly ground black pepper
* for the sauce:
* 300ml/1/2 pint beef stock
* 1 small onion, chopped
* 1 carrot, peeled and chopped
* 2 tomatoes, chopped
* 2 tablespoons dry sherry
* 1 tablespoon cornflour

Instructions

1. Place the bread into a small bowl, pour over the milk and leave to soak for 5 minutes, then mash with a fork.
2. Stir in the mince, garlic, egg yolk, onion and herbs, season with black pepper and combine well. Form into 16 pieces and roll into balls.
3. Toss in the oil then place under a hot grill and grill for 5-6 minutes, turning occasionally until browned all over and cooked through.
4. Meanwhile, place all the sauce ingredients except for the cornflour into a small pan, bring to the boil and simmer for 8-10 minutes, until the vegetables are tender.
5. Transfer to a blender or food processor and blend until smooth then return to the pan.
6. Mix the cornflour with 1 tablespoon water then stir into the sauce, reheat until thickened then serve over the meatballs.

Serves 8

Ingredients

* This recipe takes 10 minutes to prepare and 25 minutes to cook.
*
* 4 skinless chicken breasts
* 1 red onion, finely chopped
* 1 garlic clove, crushed
* 115g chestnut mushrooms
* 400g Philadelphia Extra Light
* soft cheese
* 1 tsp vegetable stock powder (use gluten free vegetable stock powder to make this recipe gluten free)
* 1 tbsp Dijon mustard
* 1 tbsp chopped fresh dill
* 4 small flour tortillas (Use wheat free tortillas to make this recipe gluten free)
* black pepper
*
* Vegetarian option: red pepper tortilla
* Spray a hot pan with a little low-calorie cooking spray (eg Fry Light).
* Add 200g cooked diced potato, 1 diced red pepper and 1 crushed garlic clove and cook until soft.
* Add 2 medium beaten eggs, chopped parsley, and black pepper to taste.
* Cook gently until set underneath, then pop under a hot grill to brown the top.
* Serve in wedges with unlimited green vegetables or salad tossed in fat-free dressing.

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Heat a large, non-stick frying pan, add the chicken breasts, onion and garlic and dry-fry for
3. 4-5 minutes, seasoning with black pepper.
4. Add the mushrooms and continue cooking for 1-2 minutes.
5. Stir in the soft cheese, stock powder, mustard and dill and simmer gently to allow the sauce
6. to thicken. Remove from the heat and allow to cool slightly.
7. Fill each tortilla with the chicken mix and roll up. Place in an ovenproof dish and then in the oven for 10-15 minutes to reheat.

Serves 4