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

Lamb Burgers

215 Calories

Lamb Burgers0122cb0c5de2e42126d697aab8060475a1aa761d56

Serves 6

  • 1 Onion
  • 2 Garlic Cloves
  • 500g Lamb Mince
  • 50g Breadcrumbs
  • 2tsp Mint
  • 1tsp Oregano
  • 1tsp Rosemary
  • Zest 1 Lemon
  • Pinch of Cinnamon
  • 50g Yoghurt
  1. Preheat the oven to Gas Mark 7 (220c)
  2. Fry the chopped onions and cook until soft
  3. Add the garlic and cook for 2 minutes. Allow to cool
  4. Mix all the ingredients together and season
  5. Divide into 6 and make into patties
  6. Bake in oven for 12-15 minutes

Chicken Cacciatore

159 Calories per Serving

Chicken CacciatoreChicken Cacciatore

Serves 4

  • 2 Onions
  • 4 Garlic Cloves
  • 1tsp Rosemary
  • 4 Chicken Thighs
  • 4 Chicken Drumsticks
  • 150ml White Wine
  • 150ml Chicken Stock
  • 200g Chopped Tomatoes
  1. Fry the onions on a low heat for 15 minutes until they are soft
  2. Add the garlic and rosemary for another couple of minutes
  3. Turn up the heat, push the onions to one side and add the chicken. Fry until lightly browned. Then mix with the onions
  4. Pour in the white wine and allow to bubble down
  5. Add the chicken stock and tomatoes, then season
  6. Turn the heat down, cover and simmer for 45 minutes

Transylvanian Meatballs

272 Calories per Serving

Transylvanian MeatballsTransylvanian Meatballs

Serves 6

  • 1 Onion
  • 1 Green Pepper
  • 4 Garlic Cloves
  • 600g Beef Mince
  • 1tbsp Sweet Paprika
  • 100g Breadcrumbs
  • 50g Natural Yoghurt
  1. Preheat the oven to Gas Mark 7 (220c)
  2. Fry the onion and green pepper until softened
  3. Add the garlic cloves and cook for another 2 minutes.
  4. Remove from the heat and allow to cool.
  5. Season the mince and sprinkle over the paprika. Add the vegetables along with the yoghurt.
  6. Mix together and make into balls of around 40g each
  7. Bake in the oven for 12-15 minutes

Rich Cheese and Meatball Lasagne

Rich Cheese and Meatball LasagneMeatball Lasagna

Serves 6

  • 24 Small Beef Meatballs (about 400g)
  • 6 Sheets Dried Egg Lasagne
  • 50g Grated Mozzarella


  • 1 Onion
  • 2 x 400g (tins) Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 350ml Beef Stock (made with 1 beef stock cube)
  • 100ml Red wine or Extra Stock
  • 1 tsp Dried oregano
  1. Preheat the oven to 200c/Fan 180c/Gas 6.
  2. To make the sauce, fry the onion gently for 5 minutes or until softened, stirring regularly.
  3. Add the tomatoes to the pan and stir in the tomato puree, stock, wine, if using, and oregano. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
  4. Bake the meatballs for ten minutes or until lightly browned on all sides.
  5. Add the meatballs to the pan with the tomatoes and cook for ten minutes more, stirring occasionally until the meatballs are cooked through and the sauce is rich and thick.
  6. Boil the lasagne sheets for seven minutes or until tender, stirring occasionally to stop the lasagne sticking together. Drain in a colander.
  7. Take the meatballs and sauce off the heat. Add the lasagne and mix lightly.
  8. Tumble the lasagne and meatball sauce into a large lasagne dish. Pull up a few of the lasagne sheets with a fork.
  9. Sprinkle with the cheese and bake for ten minutes or until the cheese has melted and the sauce is beginning to bubble.