6 5 Butternut squash soup Roughly chop 1 onion and peel, deseed
and chop 1 butternut squash.
Then core and deseed
the yellow pepper, and slice thinly.
100g basmati rice, long grain rice or brown rice 1 small red pepper, deseeded
and finely chopped 1/2 cucumber, deseeded
and finely chopped 1 large carrot, grated 6 dried apricots, chopped 2 tbsp toasted pumpkin seeds or sunflower seeds 2 tbsp olive oil 1/2 orange, juice only
INGREDIENTS Low-calorie cooking spray; 1 onion, sliced; 1 red pepper, deseeded
and sliced; 1 yellow pepper, deseeded
and sliced; 2 garlic cloves, finely chopped or grated; 1/2 tsp ground cumin; 1/4 tsp mild chilli powder; 1 x 400g tin chopped tomatoes or cherry tomatoes; pinch of granulated sweetener; 1 tsp lemon juice; 100g spinach; sea salt and freshly ground black pepper; handful of chopped fresh parsley or coriander; 4 medium eggs METHOD 1.
INGREDIENTS: (Serves 4) 200g pearl barley; 1L water; 1tbsp sunflower oil; 1tsp cumin seeds; 1 onion, finely chopped; 100g toasted peanuts, lightly crushed using a pestle and mortar; 5 spring onions, finely chopped; 1 carrot, finely chopped; 1 red pepper, cored, deseeded
and finely chopped; green pepper, cored, deseeded
and finely chopped; 1tsp salt; 1/2tsp chilli powder; 1/2tsp ground cumin; 1/2tsp garam masala; pinch of freshly ground black pepper; juice of 1 lime METHOD: 1.
ROASTED VEGETABLE AND CHEDDAR PLAIT INGREDIENTS 25g Trex; 350g butternut squash, peeled, deseeded
and cut into small chunks; 1 red or yellow pepper, deseeded
and chopped; 1 onion, chopped; 1tsp cumin seeds (optional); 6 cherry tomatoes, halved; 75g mature cheddar cheese, grated; 1tbsp chopped fresh thyme; 1tsp sesame seeds, for sprinkling For the pastry: 400g plain flour; Pinch of salt; 150g Trex; ;100g mature Cheddar cheese, finely grated; Beaten egg, to glaze METHOD 1.
INGREDIENTS Serves 4 Ready in 20 minutes n 450g lean sirloin steak, all visible fat removed, cut into thin strips n 2 tbsp Schwartz Steak Seasoning n 3 garlic cloves, crushed n Low calorie cooking spray n 1 red pepper, deseeded
and thinly sliced n 1 yellow pepper, deseeded
and thinly sliced n 200g long-stem broccoli, halved lengthways n 1 large carrot, peeled and cut into matchsticks n 250g closed-cup chestnut mushrooms, thinly sliced n 150ml boiling beef stock n 1tbsp oyster sauce n 1tbsp Worcestershire sauce n 150g cooked and peeled jumbo prawns n Boiled dried noodles or basmati rice, to serve (if needed) Tandoori Drumsticks With Spiced Parsnips
INGREDIENTS (Serves 2) 1tsp light olive oil 1 red onion, finely sliced 1 large red pepper, cored, deseeded
and diced 1 large green pepper, cored, deseeded
and diced 4 garlic cloves, finely sliced 1tsp ground cumin 1/2tsp ground cinnamon 2 tsp hot smoked paprika A pinch of flaky sea salt 2 x 400g tins chopped tomatoes 4 medium free-range eggs 50g half-fat feta A handful of coriander leaves, roughly chopped Freshly ground black pepper METHOD: 1.
Half a red chilli, deseeded
and sliced into thin circles
INGREDIENTSServes 4 Prep time: 45 minutes Cooking time: 10 minutes For the gazpacho: 1kg ripe plum tomatoes, cored and chopped 1 cucumber, peeled and chopped 1 red pepper, deseeded
and chopped 1 green pepper, deseeded
and chopped 2 cloves of garlic, crushed 2 spring onions, finely chopped 75g stale crusty bread, chopped 2-2.5 tsps sherry vinegar 50g watercress 2-3 tbsps extra virgin olive oil For the croutes: 50g Manchego cheese or Parmesan, finely grated 1 small baguette, thinly sliced Olive oil, for brushing METHOD1.
INGREDIENTS (Serves 4) 1 onion, coarsely grated 2 large garlic cloves, coarsely grated 2.5cm piece of fresh root ginger, peeled and grated 1tsp mild cayenne pepper 400g diced chicken breast 200g brown basmati rice 2tsp turmeric 2tbsp coconut or sunflower oil 1 red pepper, deseeded
and chopped 200g peeled and deseeded
butternut squash, cut into bite-sized chunks 200ml coconut milk 200ml reduced-salt chicken stock 1 heaped tbsp tomato puree Juice of 1 lime A handful of chopped coriander leaves (optional) Green vegetables, to serve METHOD 1.
INGREDIENTS: 4 Princes Jumbo Hot Dogs; 4 finger rolls, sliced in half; 1 tbsp sunflower oil; 1 red onion, sliced into rings; 1 red pepper, deseeded
and sliced; 125g, drained and rinsed cannellini beans; 1 tbsp olive oil; 2 tsp lemon juice; 2 spring onions, finely chopped; 1 small green chilli, deseeded
and chopped; 1 clove garlic, crushed; 2 tbsp fresh coriander, chopped; 4 cherry plum tomatoes, diced HOW TO MAKE IT: 1.