Warm Pea Tart

15 ProPoints (577 Calories)

Warm Pea TartWarm Pea Tart

Serves 4

  • 140g Plain Flour
  • 70g Butter
  • 50g Cheddar Cheese

For the Filling

  • 300g Peas (Blanched)
  • 100g Broccoli (Blanched)
  • 80g Chorizo
  • 200g Feta
  • 3 Eggs
  • 2 Egg Yolks
  • 200ml Crème Fraiche
  1. Preheat the oven to Gas Mark 6 (200c)
  2. Sift the flour and rub the butter into it until makes breadcrumbs
  3. Stir in the grated cheese. Add 2tbsp of water and stir well until comes together
  4. Chill for 30 minutes before baking blind for 15 minutes
  5. Arrange the peas, broccoli, chorizo and feta in the flan dish
  6. Beat together the eggs and crème fraîche and season. Pour over flan dish
  7. Lower the oven to Gas Mark 4 (170c)
  8. Cook tart for 20-25 minutes

Lemon, Honey & Coriander Roast Pork

7 ProPoints (284 Calories)

Lemon, Honey & Coriander Roast PorkLemon, Honey & Coriander Roast Pork

Serves 4

  • 4tsp Coriander
  • Zest 1 Lemon
  • 1tbsp Honey
  • 1tsp Smoked Paprika
  • 1 Garlic Clove
  • ½ Dried Chilli Flakes
  • 600g Pork Fillet
  • 2 Red Onions (Cut into Wedges)
  • 400g Cherry Tomatoes
  • 2tbsp Toasted Flaked Almonds
  1. Combine the coriander, lemon zest, honey, paprika, garlic and chilli in a food processor.
  2. Place in a shallow dish with the pork and coast. Place in fridge for at least an hour.
  3. Preheat the oven to Gas Mark 6 (200c)
  4. Place the onion in a baking dish and coat with oil.
  5. Add the pork and season. Bake for 15 minutes
  6. Add the tomatoes and bake for a further 10 minutes
  7. Top the pork with coriander and almonds

Apple & Almond Cake

7 ProPoints (253 Calories)

Apple & Almond CakeApple & Almond Cake

Serves 10

  • 175g Self Raising Flour
  • 50g Ground Almonds
  • 1 tsp Baking Powder
  • 125g Spread
  • 100g Caster Sugar
  • 2 Eggs
  • 3 tbsp Milk
  • ½ tsp Almond Extract
  • 2 Apples
  • 1 tbsp Demerara Sugar
  1. Preheat oven to gas mark 3 (160c). Mist a cake tin with cooking oil and line with greaseproof paper
  2. Place flour, ground almonds and baking powder in a bowl
  3. Add the spread and rub until resembles breadcrumbs
  4. Stir in the sugar then mix in the egg, milk and almond extract
  5. Fold in 2/3 of the apple and spoon into baking tin
  6. Scatter over the remaining apple over
  7. Scatter over Demerara sugar

Bake for 25 minutes

Roast Chicken with Autumn Fruits

6 ProPoints (223 calories)

Roast Chicken with Autumn FruitsRoast Chicken with Autumn Fruit

Serves 4

  • 25g Plain Flour
  • 2tsp Dried Mixed Herbs
  • 4 Chicken Breasts
  • 1tbsp Olive oil
  • 2 Apples
  • 1 Pear
  • 1tbsp Lemon Juice
  1. Preheat the oven to gas mark 5 (190c)
  2. Mix the flour and herbs. Season
  3. Roll the chicken in the flour.
  4. Sprinkle with oil and roast for 15 minutes
  5. Quarter the apples and pear.
  6. Sprinkle with the lemon juice and place next to the chicken
  7. Roast for a further 20 minutes.

Almond Macaroons

6 ProPoints Per Pair (208 calories)

Almond MacaroonsAlmond Macaroos

Makes 20

  • 3 Egg Whites
  • 150g Caster Sugar
  • 2 Drops Vanilla Extract
  • 150g Ground Almonds
  • 25g Plain Flour
  • 50g Spread
  • 25g Icing Sugar
  1. Preheat the oven to Gas Mark 4 (180c)
  2. Beat the eggs whites until stiff peaks
  3. Gradually add the sugar until glossy and shinny
  4. Fold in the vanilla extract, ground almonds and flour
  5. Drop mixture onto baking tray and bake in the oven for 15 minutes
  6. Mix the spread and icing sugar
  7. Glue two macaroons together

Crab Foo Yung Omelette

4 ProPoints (155 Calories)

Crab Foo Yung OmeletteCrab Foo Young Omelette

Serves 2

  • 1 tsp Grated Ginger
  • 2 Eggs
  • 2 tbsp Soy Sauce
  • 2 Spring Onions
  • ½ tsp Sesame Oil
  • 1 Clove Garlic
  • 1 tsp Parsley
  • 125g Crab Meat
  1. Flake the crab and check for any pieces of shell. Mix with the soy sauce.
  2. Heat the oils and when hot, stir-fry the onions, garlic and ginger for a minute until softened.
  3. Pour in the eggs and let the mixture set a little on the bottom
  4. Continue like this until most of the egg has set but is still a little soft.  Add the crab and herbs.

Fragrant Chicken & Tomato Pasta Bake

8 ProPoints (319 Calories)

Fragrant Chicken & Tomato Pasta BakeFragrant Chicken & Tomato Pasta Bake

Serves 4

  • 8 x 66g Skinless Boneless Chicken Thighs
  • 1 Red Onion
  • 400g Chopped Tomatoes
  • 600ml Chicken Stock
  • Juice and ½ Zest of 1 Orange
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • 175g Pasta
  1. Preheat the oven to gas mark 6 (200c)
  2. Brown the chicken for 3 minutes on each side with the onions
  3. Place chicken and onions into a baking dish
  4. Add the tomatoes, stock, orange juice and zest along with spices and pasta to a frying pan. Bring to the boil.
  5. Pout over the chicken
  6. Cover the dish with foil. Bake in the oven for 20 minutes.

Remove the foil and cook for a further 15 minutes