Leek and Bacon Tarts

12 Propoints each

Leek & Bacon Tarts

Make 8


  • 275g Plain Flour
  • Pinch Salt
  • 175g Butter
  • 2 Egg
  • 25ml Water


For the Filling

  • 225g Bacon
  • 4 Leeks
  • 6 Eggs
  • 115g Cheese
  • 1tbsp Mustard
  • Pinch Cayenne Pepper


  1. Sift the flour and salt into a bowl and rub in the butter with your fingertips until it resembles breadcrumbs
  2. Add the eggs and the water and combine, wrap in clingfilm and chill for 30 minutes
  3. Preheat the oven to Gas Mark 6 (200c)
  4. Roll the pastry thinly and line the tartlet tins. Prick the pastry
  5. Bake blind for 15-20 minutes
  6. Fry the bacon until crisp.
  7. Add the leeks and cook for 3-4 minutes
  8. In a bowl beat the eggs , cheese , mustard cayenne pepper and season. Add the leeks and bacon
  9. Pout the filling into the tartlet tins and bake for 25-40 minutes

Beef Koftas

5 Propoints Each

Beef Koftas

Serves 4

  • 400g Beef Mince
  • 1 Onion (finely chopped)
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  1. Preheat your oven to 200C (Gas 6).
  2. Season the mince with black pepper and add the onion, along with the ground cumin and ground coriander, then mix.
  3. Divide the mince mixture into 8 balls about the size of golf balls then slide on to skewers pressing them down to make a long sausage shape.
  4. Then line a baking tray with foil and cook in the oven for about 15-20 minutes or until they sizzle and are cooked through.

Lemon & Rosemary Chicken Piccata

6 Propoints

Lemon & Rosemary Chicken Piccata

Serves 4

  • 4 x 125g Chicken Breasts
  • Zest 1 Lemon
  • 1 Garlic Clove
  • 1tsp Dried Rosemary
  • 1tbsp Plain Flour
  • 100ml Dry White Wine
  • 1tbsp Lemon Juice
  • 150ml Chicken Stock
  • 1tsp Sweetener
  • 2tbsp Capers


  1. Open each chicken breast from the middle
  2. Mix the lemon zest, garlic, rosemary and seasoning together and press this on to both sides of the chicken.
  3. Dip into the flour to coat
  4. Fry the chicken for 3-4 minutes. Remove.
  5. Pour the wine into the frying pan and bubble for 30 seconds.
  6. Add the lemon juice, stock, sweetener and capers and simmer the sauce for 2-3 minutes
  7. Return the chicken to the pan and turn to glaze it in the sauce

Poached Salmon with Parsley Sauce

5 Propoints per serving

Poached Salmon with Parsley Sauce

Serves 4

  • ½ Lemon (Sliced)
  • 1 Bay Leaf
  • 1tsp Black Peppercorns
  • 4 x 125g Skinless Salmon Fillets
  • ½ Small Onion
  • 2tbsp Crème Fraiche
  • 2tsp Capers
  • 2tsp Parsley


  1. Put lemon, bay leaf and peppercorns in a pan with 300ml cold water
  2. Add salmon, cover and cook gently for 5-6minutes
  3. Fry the onion for 2 minutes.
  4. Remove from the heat and stir in the crème fraiche, capers, parsley and 2tbsp poaching liquor

Baked Sweet Potato with Feta and Olives

7 Propoints

Baked Sweet Potato with Feta and Olives

Serves 1

  • 150g Sweet Potato
  • 40g Feta
  • 1 Spring Onion
  • 20g Pitted Black Olives
  • 1tsp Coriander
  • ½ tbsp Sweet Chilli Sauce
  • ½ tbsp Lime Juice
  1. Heat the oven to gas mark 6 (200c)
  2. Bake the sweet potato for 30 minutes
  3. Once cooked, halve and fluff out the insides
  4. Mix the feta, spring onion, olives and coriander and pile on top of the sweet potato

Roquefort Souffles

5 Propoints per serving

Roquefort Soufflés

Serves 6

  • 40g Spread
  • 50g Plain Flour
  • 350ml Milk
  • 6 Separated Eggs
  • 70g Roquefort or Blue Cheese
  • Pinch Cayenne Pepper
  • Pinch Nutmeg
  1. Preheat oven to gas mark 5 (190c). Grease the ramekins with 15g of spread.
  2. Melt the remaining spread and add the flour
  3. Cook, stirring for 2 minutes
  4. Whisk in the milk a little at a time, simmer for 5 minutes whisking constantly
  5. Remove from heat. Whisk in the egg yolks one at a time
  6. Stir in the cheese and spices. Set aside.
  7. In separate bowl whisk the egg whites, fold into the cheese. Pour into ramekins
  8. Bake in oven for 15 minutes