Chicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

346 Calories per serving (8 Propoints)

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and WatercressChicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

Serves 4

  • 400g Cooked Chicken (Shredded)
  • 1 Red Chilli
  • Juice of 2 Limes
  • 1tsp Coriander
  • 200g Soba Noodles
  • 1tbsp Fish Sauce
  • 2tbsp Soy Sauce
  • 1 Garlic Cloves
  • 1cm Ginger
  • ½ tsp Caster Sugar
  • 1 Mango
  • 1 Red Pepper
  • 100g Watercress
  • 20g Peanuts
  1. Put the chicken in a bowl and add the chilli, juice of 1 lime ad half the coriander. Mix well
  2. Bring a large pan of water to the boil, add the soba noodles and simmer for 5 minutes. Drain.
  3. Mix the remaining lime juice with the fish sauce, soy sauce, garlic, ginger and sugar
  4. Stir in the noodles then add the mango, watercress and chicken and mix together

Lemon & Herb Focaccia

Lemon & Herb Focaccia

327 Calories per Serving (8 Propoints)

Lemon & Herb Focaccia

Serves 6

  • 450g Strong White Bread Flour
  • 1 x 7g (Sachet) Dried Fast Action Yeast
  • 3tbsp Olive Oil
  • 1 Lemon Zested
  • 16g Fresh Thyme
  • Handful Fresh Rosemary
  • Pinch Salt
  1. Combine the flour and salt in a large bowl.
  2. Put the yeast in a jug with 300ml warm water and pour over the flour
  3. Add 1tbsp of the oil and stir until forms dough
  4. Knead the dough for 10 minutes, gradually adding the lemon zest and thyme leaves
  5. Transfer into clean, lightly oiled bowl and cover loosely. Leave to prove somewhere warm for 1 hour
  6. Grease a baking sheet with oil. Gently spread the dough out on the sheet, pushing into the corners. Cover loosely and leave to prove for 30 minutes
  7. Preheat the oven to Gas Mark 6 (200c)
  8. Make dimples in the dough and push in rosemary sprigs. Drizzle over the remaining oil and scatter the salt.
  9. Bake for 15-20 minutes

Prawn and Turkey Balls

585 Calories per Serving (8 Propoints)

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Serves 4

  • 250g Raw Prawns
  • 250g Turkey Mince
  • 15g Grated Ginger
  • 2 Garlic Cloves
  • Juice & Zest of ½ Lime
  • 1tbsp Fish Sauce
  • 50g Breadcrumbs

Broth

  • 400g (Can) Coconut Milk
  • 200ml Chicken Stock
  • 2 Garlic Cloves
  • 15g Grated Ginger
  • Half Small Onion
  • 2tsp Coriander
  • Juice & Zest 1 Lime
  • 1tbsp Fish Sauce
  • 1tsp Sugar
  • 1 Red Pepper
  • 100g Baby Corn
  • 250g Pak Choi
  1. Place the ingredients in a food processor and whizz until smooth.
  2. Leave to chill for 30 minutes
  3. Roll into balls of 35g each. Chill.
  4. Pour the coconut milk and chicken stock into a wok, bring to the boil.
  5. Add the garlic, ginger, onion, coriander, lime juice and zest, fish sauce and sugar.
  6. After a few minutes then add the vegetables
  7. Add the balls and simmer for 10 minutes
  8. Season

French Onion Soup

163 Calories per serving (4 Propoints per Serving)

French Onion Soup016bfb29538cbcbff2352bec7b2012fdec4893bd7f

Serves 4

  • 15g (½oz) butter
  • 1tbsp vegetable oil
  • 750g (1½lb) onions, peeled and thinly sliced
  • 2tsp flour
  • 1 litre vegetable or beef stock

Heat butter and oil in a large pan and fry onion over a low heat for 30 minutes, stirring occasionally until caramelised.

Add flour and stir for 1 minute.

Add stock and stir until smooth. Simmer for 30 minutes.

Chicken Tikka Kebab & Minted Onions

320 Calories per serving

Chicken Tikka Kebab & Minted OnionsChicken Tikka & Minted Onions

Serves 4

  • 140ml Crème Fraiche
  • 60g Tikka Curry Paste
  • 2tsp Sweetener
  • 500g Chicken Breast
  • 2 Onions (1Roughly Chopped & 1 Finely Sliced)
  • 2tsp Mint Sauce
  1. Combine 100ml crème fraiche with the curry paste and sweetener in a bowl.
  2. Add the chicken and toss to coat.
  3. Leave to marinate for 3-4 hours
  4. Over a medium heat fry the chicken and roughly chopped onion for 10 minutes
  5. Combine the finely sliced onions with the remaining crème fraiche and mint sauce then mix to combine

Apple & Sultana Cake

277 Calories per Slice (8 Propoints)

Apple & Sultana Cake01c1ba6be72952b81f13dc2c86262c17272622b3b1

Serves 12

  • 200g Butter
  • 200g Muscovado Sugar
  • 1 Lemon Zest
  • 1 ½ tsp Ground Cinnamon
  • ½ Whole Nutmeg (Grated)
  • 3 Eggs
  • 200g Self- Raising Flour
  • 4 Apples (2 Peeled and Grated 2 Cut into Slices)
  • 2 Handfuls of Sultanas
  1. Preheat the oven to Gas Mark 4 (180c) Grease and line an cake tin with baking parchment
  2. Beat the butter, sugar, lemon zest and spices
  3. Add the eggs and beat in the flour
  4. Fold in the grated apple and sultanas. Pour into cake tin
  5. Arrange the apple slices on top and bake for 65-70 minutes.

Chorizo, Butter Bean and Spinach Stew

286 Calories (7 Propoints)

Chorizo, Butter Bean and Spinach StewChorizo, Butter Bean & Spinach Stew

Serves 4

  • 130g Diced Chorizo
  • 1 Onion
  • 2 Garlic Cloves
  • 1tsp Rosemary
  • 2 x 400g Tins Butter Beans
  • 400g Tin Chopped Tomatoes
  • 600ml Chicken Stock
  • 200g Spinach
  • 2tsp Parsley
  1. Fry the chorizo for 2-3 minutes over a medium heat
  2. Add the onion and cook for 10 minutes
  3. Add the garlic and rosemary for the last 2 minutes
  4. Add the butter beans, tomatoes and stock. Bring to a dimmer and cover and cook for 10 minutes
  5. Stir in the spinach and parsley and season