Pina Colada Cupcake

4 Propoints without Icing (6 with Icing)

Pina Colada CupcakePina Colada Cupcakes

Makes 12

  • 125g Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 125g Self Raising Flour
  • 75g Coconut
  • 3 Slices Pineapple and Syrup

For the icing

  • 100g Butter
  • 200g Icing Sugar
  • 1 tsp Lime Juice
  • 2 tbsp Grated Coconut
  1. Preheat the oven to gas mark 4 (180c). Place the cake cases in the tin
  2. Beat the butter and sugar until fluffy. Stir in the eggs one by one.
  3. Sift the flour mixing it gently then add the grated coconut
  4. Stir in 5tbsp of syrup. Cut the pineapple round into 4
  5. Spoon a layer of mixture then add a piece of pineapple.
  6. Top with rest of mixture. Bake for 20 minutes
  7. Leave to cool
  8. Beat together the butter with the icing sugar and the lime juice
  9. Pipe the icing onto the cakes and sprinkle the tops with coconut

Sweet Onion Tart

8 Propoints per serving

Sweet Onion Tart

Serves 4

  • Shortcrust Pastry
  • 1kg Onions
  • 1tsp Thyme
  • 2 Eggs
  • 150ml Milk
  • 2tsp French Mustard
  1. Use pastry to line tin and blind bake.
  2. Stir-fry onions and thyme for 2 minutes. Season.
  3. Cover with baking paper tucked down the sides to seal and sweat for 20 minutes. Stir occasionally.
  4. Beat the eggs with the milk, mustard and season
  5. Spoon the onions into pastry case and pour over the egg mixture and bake for 20 minutes.

Rustic Fish

6 ProPoints per Serving

Rustic FishRustic Fish

Serves 4

  • 2 Slices White Bread
  • 1 tsp Parsley
  • 1 Egg
  • 1 tbsp Plain Flour
  • 4 x 200g White Fish
  1. Preheat the oven to gas mark 6 (200c)
  2. Toast the bread and the blitz in food processor.
  3. Mix in the parsley and place on a plate
  4. Pour the egg in a bowl  and sprinkle a tray with flour
  5. Dip the fish in the egg, flour and then crumbs on both sides.

Place on baking tray and bake for 20 minutes

Mozzarella Stuffed Chicken

11 ProPoints

Mozzarella Stuffed ChickenMozzarella Stuffed Chicken

Serves One

  • 1 Chicken Breast
  • 1 Sun-Dried Tomato, Chopped
  • Basil
  • 30g Mozzarella Cheese, Sliced
  • 1 Clove of Garlic
  • 3 Potatoes, parboiled
  • 1 Pepper, Sliced
  • ½ Courgette, Sliced
  • 1tsp Olive Oil
  1. Preheat oven to gas 6 (200c)
  2. Make a deep cut into the chicken breast, then fill with tomato, basil and cheese.
  3. Place on a square of foil
  4. Squash the garlic and add to the foil
  5. Seal foil and cook for 30 mins.
  6. Slice the potatoes, toss with vegetables and oil and bake for 25mins

Sausage & Broccoli Risotto

9 ProPoints per serving

Sausage & Broccoli RisottoIMG_1113

Serves 4

  • 8 Pork Sausages
  • 1 Onion
  • 240g Rice
  • 125ml White Wine
  • 1.3 L Chicken Stock (Made From 1 Cube)
  • 250g Broccoli
  • 30g Parmesan


  1. Fry the sausages for 5 minutes
  2. Remove from the heat and cut into chunks
  3. Fry the onion for 5 minutes
  4. Add the rice and wine. Simmer until absorbed.
  5. Add a ladleful of the stock to the rice and cook until liquid has been absorbed.
  6. Repeat until ½ stock been used
  7. Return the sausages to the pan with the broccoli.
  8. Add the remaining stock until rice has cooked

Salmon Fishcakes

9 Propoints per Serving

Salmon FishcakesIMG_1102

Serves 4

  • 400g Potatoes
  • 400g Skinless Salmon Fillets
  • 6 Spring Onions
  • 4tsp Parsley
  • Zest of 1 Lemon
  • 2tbsp Capers (Chopped)
  • 1 Egg
  • 50g Breadcrumbs


  1. Place the potatoes in boiling water and simmer for 15 minutes. Drain and mash
  2. Microwave salmon for 8 minutes and flake
  3. Add the salmon, spring onion, parsley, lemon zest, capers and mash. Season and combine.
  4. Shape into 8 fishcakes. Dip in egg and then breadcrumbs. Chill for 10 minutes.
  5. Fry fishcakes for 4 minutes each side

Tuscan Grape Cake

8 Propoints per Slive

Tuscan Grape CakeIMG_1101

Serves 12

  • 225ml Sweet White Wine
  • 175ml Olive Oil
  • 225g Plain Flour
  • 200g Muscovado Sugar
  • 100g Spread
  • 3 Eggs
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 1tsp Baking Powder
  • 175g Grapes
  • 4-5 tbsp Demerara Sugar


  1. Preheat the oven to Gas Mark 4 (180c)
  2. Pour the wine into a pan and bring to the boil and simmer until its reduced down to 85ml (5-10 Minutes). Allow to cool.
  3. Line a baking tine with oil and flour
  4. Beat in sugar and spread together in a bowl until creamy
  5. Add the eggs one at a time, then stir in the citrus zests
  6. Stir the oil and wine into the cake mixture
  7. Mix in the flour and baking powder
  8. Spoon into cake tin. Scatter over the grapes and then the Demerara sugar
  9. Bake for 35-40 minutes