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

Strawberry Cheesecake

4 Propoints per Serving

Strawberry Cheesecake

Serves 10

  • 100g Crushed Digestive Biscuits
  • 1 Egg White
  • 2 Sachets Strawberry Jelly
  • 400g Soft Cheese
  • 400g Strawberry Yogurt
  • 100g Strawberries


  1. Mix the biscuits with the egg white. Pour into cake tine and push down. Cool for at least 30 minutes
  2. Make up one of the jelly’s with 150ml of boiling water and leave to cool
  3. Beat the soft cheese and yogurt in a bowl and add the jelly.
  4. Mix together
  5. Pour the cheese mixture on the biscuit base and place into fridge for at least 30 minutes
  6. Make up the other jelly and leave to cool
  7. Place strawberry halves over the top and pout over the jelly
  8. Cool for at least an hour

Gruyere and Red Onion Tart

14 Propoints

Gruyere & Red Onion Tart

Serves 4

  • 4 Red Onions
  • 2 Red Peppers
  • 1 tsp Brown Sugar
  • Pinch Thyme
  • ½ x 375g Shortcrust Pastry Sheet
  • 100g Gruyere Cheese


  1. Preheat the oven to gas mark 4 (180c)
  2. Fry onions and peppers
  3. Stir in the sugar and thyme
  4. Place a piece of greaseproof paper over the vegetables, cover and cook for 20 minutes
  5. Remove the lid and paper and increase the heat for 1 minutes
  6. Cut the pastry in half lengthways, folding up the edges slightly and bake blind for 10 minutes
  7. Remove the beans and cook for a further 5 minutes
  8. Season the vegetables then spoon onto pastry
  9. Top with cheese and bake for 10-15 minutes