Lemon & Raspberry Drizzle Cake

4 Propoints per Slice

Lemon & Raspberry Drizzle CakeIMG_1273

Serves 12

  • 150g Spread
  • 140g Brown Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • ½ tsp Baking Powder
  • Zest 1 Lemon

For the Icing

  • 30g Icing Sugar
  • 1-2tsp Lemon Juice
  • Pink Food Colouring


  1. Line a loaf tin with baking parchment. Preheat the oven to gas mark 4 (180c)
  2. Place all the ingredients expect the lemon zest and raspberries in a large bowl and whisk until smooth.
  3. Stir in the lemon zest and raspberries
  4. Spoon into the tin and bake for 50-60 minutes
  5. Combine the icing ingredients into a smooth paste and drizzle over the cake

Garlicky Beans and Chorizo with Chicken

7 Propoints per serving

Garlicky Beans and Chorizo with ChickenIMG_1271

Serves 6

  • 60g Chorizo
  • 1 Onion
  • 3 Garlic
  • 410g Butter Beans
  • 400g Chopped Tomatoes
  • 500g Skinless & Boneless Chicken Thighs
  • 200ml Chicken Stock


  1. Fry the chorizo with the onion for 5 minutes
  2. Add the garlic and cook for 1 minute
  3. Tip the butter beans and tomatoes and add the chicken thighs. Pour in the chicken stock
  4. Bring to the boil, cover and simmer for 40 minutes

Onion Rings

3 Propoints

Onion RingsIMG_1255

Serves 8

  • 200g Self Raising Flour
  • 4 Onions
  • 1 Egg Beaten
  • 275ml Lager


  1. Preheat the oven to Gas Mark 7 (220c). Bring a pan of boiling water to the boil
  2. Put the flour in a bowl and add the onions. Remove from the flour once coated
  3. Stir in the egg and lager until makes a thick batter
  4. Dip the onions into the batter and drop into a pan of simmering water
  5. Cook for 1 minute
  6. Bake in oven for 20-25 minutes

Berry Souffles with White Chocolate

6 Propoints Per Serving

Berry Souffles with White ChocolateIMG_1256

Serves 4

  • 120g Caster Sugar
  • 400g Strawberries (Chopped)
  • 225g Raspberries
  • 150g Black Berries
  • 1tbsp Cornflour
  • Zest Juice of 1 Lemon
  • 4 Egg Whites
  • 50g White Chocolate


  1. Preheat the oven to Gas Mark 4 (180c). Grease the Moulds
  2. Put the half the fruit (or 150g Frozen) in a pan with 20g of the sugar. Bring to a simmer. Cook for 5 minutes
  3. Place in a food processor until smooth. Pour back into the pan
  4. Mix the cornflour with the lemon juice then stir into the fruit puree with the lemon zest. Cook for 2 minutes.
  5. Beat the egg whites until forms soft peaks. Gently fold in the puree.
  6. Spoon into the moulds
  7. Sit the moulds into a roasting tin and pour boiling water into the tray until comes half way up the moulds. Bake for 15 minutes.
  8. Let cool for 1 min. Turn onto plates.
  9. Drizzle over the melted white chocolate and serves with remaining berries (or 150g Frozen)

Stuffed Red Peppers

4 Propoints per Serving

Stuffed Red PeppersIMG_1257

Serves 4

  • 4 Red Peppers (Halved and De-seeded)
  • 4 Smoked Bacon Medallions
  • 6 Eggs
  • Pinch Cayenne Pepper
  • 1tsp Chives


  1. Heat the oven to gas mark 6 (200c)
  2. Roast Peppers with the cooking spray and roast for 10 minutes
  3. Fry the bacon for 5 minutes
  4. Divide among the peppers
  5. Beat together the eggs, cayenne pepper and chives. Season and pour into the pepper halves.
  6. Roast for 20-25 minutes

Summertime Spaghetti

9 Propoints per serving

Summertime Spaghetti IMG_1248

Serves 4

  • 300g Spaghetti
  • 1tbsp Olive Oil
  • 2 Cloves of Garlic
  • 2 Courgettes
  • Juice of 1 Lemon
  • 125g Ricotta
  • 120g Tomatoes
  • 1tsp Basil
  1. Cook the pasta. Drain and toss with olive oil
  2. Fry garlic and courgette for 5-7 minutes until golden
  3. Add the courgette and garlic to the drained spaghetti and the remaining ingredients together and mix together

Courgette & Ricotta Tagliatelle

9 Propoints per serving

Courgette & Ricotta TagliatelleIMG_1247

Serves 2

  • 125g Tagliatelle
  • 1 Egg
  • 40g Ricotta
  • 15g Grated Cheese
  • 2 Garlic Cloves
  • 1 Courgette
  • Zest of 1 Lemon
  • 1tsp Basil
  • 15g Flaked Almonds


  1. Cook the pasta according to the packet instructions
  2. Beat the egg with the ricotta, hard cheese and season
  3. Fry the courgette and garlic until tender. Add the lemon zest
  4. Add the pasta to the courgettes, then add the egg mixture and basil
  5. Sprinkle with the almonds