Chicken and Apple Burger

5 Propoints each

Chicken and Apple BurgerIMG_1100

Serves 4

  • 500g Chicken Mince
  • 6 Spring Onions
  • 1 Red-Skinned Apple (Cored and Finely Chopped)
  • 1 tbsp Sun Dried Tomato Paste
  • 3 tsp Parsley


  1. Mix the ingredients and season
  2. Shape into 4 patties
  3. Grill or chargrill for 15 minutes

Cherry Tomato Tarte Tatin

5 ProPoints per serving

Cherry Tomato Tarte TatinIMG_1099

Serves 4

  • 575g Cherry Tomatoes (Halved)
  • ½ tsp Caster Sugar
  • 1 tsp Thyme
  • 180g Puff Pastry


  1. Preheat the oven to gas mark 7 (220c). Spray the base and sides of a 20cm round baking tin with cooking spray
  2. Arrange the tomatoes over the base of the tin cut sides facing upwards.
  3. Spray with the cooking spray and sprinkle with the sugar and thyme. Season.
  4. Trim the pastry to fit the tin, Lay the pastry over the tomatoes and tuck in the edges down the side of the tin.
  5. Bake for 20 minutes
  6. Turn the tart onto a plate and cook for another 5 minutes

Beef and Mushroom Stroganoff

10 Propoints a Serving

Beef and Mushroom Stroganoff

Serves 4

  • 225g Tagliatelle
  • 300g Frying Steak
  • 1 tsp Cornflour
  • 1 tsp Paprika
  • 2 Shallots
  • 250g Mushrooms
  • 150g Green Beans
  • 2 tbsp Crème Fraiche
  1. Cook the pasta according to the instructions
  2. Toss the steak in the cornflour and paprika then season
  3. Fry the shallots and mushrooms covered until golden. Remove from pan
  4. Add the steak to the frying pan for 3-5 minutes then add the shallots mixture
  5. Add the green beans and 3 tbsp of water and cook for a few minutes
  6. Stir in the crème fraiche. Cover and cook for 2 minutes longer
  7. Drain the pasta and top with the sauce

Chocolate and Apricot Tray Bake

5 Propoints per serving

Chocolate and Apricot Tray BakeIMG_1090

Serves 12

  • 150g Spread
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • ½ tsp Baking Powder
  • 410g (Can) Apricots (Drained)
  • 30g Milk Chocolate
  • 30g White Chocolate


  1. Line a baking tin with baking parchment. Preheat the oven to Gas Mark 4 (180c)
  2. Mix together the spread, sugar, eggs, flour and baking powder until smooth
  3. Pour into baking tin and place apricots on top
  4. Bake for 30 minutes
  5. Melt the chocolate separate and drizzle the chocolate over the cooled cake

Almond Cakes

4 Propoints per Serving

Almond CakesAlmond Cakes

Makes 12

  • 60g Marzipan
  • 110g Spread
  • 110g Caster Sugar
  • 2 Eggs
  • 90g Self Raising Flour
  • ½ tsp Almond Essence
  • 15g Flaked Almonds
  1. Preheat the oven to gas mark 4 (180c)
  2. Cream the sugar and the spread
  3. Gradually add the eggs
  4. Fold in the flour with the almonds and essence
  5. Half fill the cake tin and top with a piece of marzipan, top with the reaming mixture
  6. Sprinkle with the flaked almonds
  7. Bake for 15-20 minutes

Prawn, Lemon & Spinach Pasta

12 ProPoints per Serving

Prawn, Lemon & Spinach Pasta

Serves 4

  • 300g Spaghetti
  • 250g Peas
  • 3 cloves Garlic
  • 130g Spinach
  • 235ml Crème Fraîche
  • 50g Cheddar Cheese (Grated)
  • Juice and Zest 1 Lemon
  • 300g Cooked & Peeled Prawns
  1. Bring a pan of water to the boil and cook the pasta for 9-10 minutes until tender, adding in the peas for the last 2-3 minutes.
  2. Drain the pasta, reserving 75ml of the cooking liquid.
  3. Return the pasta to the pan, and over a low heat, stir in the garlic and spinach;
  4. Cook until the spinach is just beginning to wilt.
  5. Add in the crème fraîche, Cheddar, lemon juice and prawns, along with the reserved cooking liquid.
  6. Stir until combined, then season with freshly ground black pepper and heat for a further minute.
  7. Scatter the lemon zest on top.

Garlic Chicken

10 ProPoints per serving

Garlic ChickenGarlic Chicken

Serves 4

  • 600g Potatoes (Cut into 3cm Cubes)
  • 1 Red Onion
  • 4tsp Olive Oil
  • 1 Garlic Bulb (Broken into Cloves)
  • 1tsp Rosemary
  • ½ Lemon (Cut into Wedges)
  • 12 Skinless Chicken Drumsticks
  1. Preheat the oven to Gas Mark 5 (120c)
  2. Boil the potatoes for 5 minutes. Drain well.
  3. Roast the onion with the olive oil drizzled over for 10 minutes
  4. Add the potatoes, garlic, and rosemary and squeeze the lemon over the top. Drop into the tin
  5. Score the flesh of the chicken and add to the tin. Season.
  6. Roast for 50 minutes