Spice Cake

Serves: 9
Calories/serving: 218
WW points per serving: 4
Fat 15.6g
Protein 8g
Fibre 1.9g

• 6 eggs
• 60g/5 1/2oz soy flour
• 110g/4oz granular sugar substitute
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoon ground allspice
• 1 1/8 teaspoon ground cloves
• 12og/4 1/2oz butter, melted and cooled
• 6oml/2floz water

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Grease a 23-cm/9-inch square baking tin.
3. In a large bowl, beat the eggs for 5 minutes, until they form a ribbon when the beater is lifted from the bowl.
4. Meanwhile, in another bowl whisk the soy flour, sugar substitute, ginger, cinnamon, allspice and cloves together. Stir in the butter and water and mix well.
5. Stir one-third of the eggs into the spice mixture to lighten and combine. In two additions, fold the remaining eggs into the spice mixture then pour the cake mix into the prepared tin. Bake for 20 minutes, until a metal skewer inserted into the centre comes out clean. Serve either warm or at room temperature, cut into squares.

Green Beans Almandine

Serves : 4
Calories/serving: 230
WW points per serving: 4
Fiber 3.8g, fat 18g, protein 3.4g

• 450g/1 lb fresh or frozen stringless green been
• 60g/2 1/2 oz butter
• 225g/8oz shiitake mushroom, sliced
• 1/2teaspoon salt
• 30g/1oz sliced almonds

1. Top and tail the beans, if needed. Simmer in a small amound of water water for 6 to 7 minutes.
2. Melt the butter in a frying pan and saute the mushrooms until brown. Add the salt and almonds.
3. Add the beans to the frying pan and toss well. Simmer 4 minutes and add more salt if needed. Serve hot.

Grilled lobster

SERVES: 1
CALORIES/SERVING: 228
WW POINTS PER SERVING: 4
FAT: 3.4G
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES

You can use cooked lobsters to save preparation time.

• 1 cooked lobster (approx. 500g)
• 14 tsp mustard powder
• Vt tsp cayenne pepper
• 1 tbsp chopped fresh chives
• 150ml (1/2 pint) low-fat natural yogurt
• 25g (1oz) low-fat mature Cheddar cheese, grated
• salt and freshly ground black pepper

1 Using a sharp knife, split the lobster in half lengthways by placing the point of the knife into the centre and pressing down through the shell. Remove the dark vein-like canal which runs along the length of the tail. Take out the meat from the main shell and place on a chopping board. Remove the stomach, which is under the head, and throw away. Throw away also the spongy material between the shell and the meat.
2 Chop the lobster meat and place in a small mixing bowl. You can add the liver, a soft creamy mass, to the meat.
3 Add the mustard, cayenne pepper, chives and yogurt. Season with salt and black pepper and mix the ingredients together. Carefully spoon the meat mixture back into the lobster shell
and sprinkle with the cheese.
4 Place under a hot grill until golden brown and piping hot.
5 Just before serving, crack the claws, using lobster crackers or a rolling pin to make it easier to remove the claw meat. Serve hot.

SERVES: 4
CALORIES/ SERVING: 234
WW POINTS PER SERVING: 4
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

For extra flavour, you can add / tsp red chilli paste along with the canned tomatoes.

• 1 X 400g pack low-fat sausages
• 1 onion, chopped
• 1 garlic clove, crushed
• 1/2 red and 1/2 green pepper, seeded and chopped
• 1/2 medium courgette, chopped
• 1 X 415g can baked beans
• 1 X 400g can chopped tomatoes
• 1 tsp red chilli paste (optional)
• 2 tsps Worcester sauce
• 1 tsp tomato puree
• 1 tsp mixed herbs
• freshly ground black pepper

1 Grill the sausages until brown and cooked through.
2 Meanwhile, preheat a non-stick frying pan. Add the onion and garlic and dry-fry for 1 minute. Add the peppers and courgette, cover and continue cooking for a further 2 minutes.
3 When the vegetables are soft, add the baked beans, chopped tomatoes, chilli paste (if using), Worcester sauce, tomato puree and herbs and mix well. Simmer over a low heat for 10 minutes.
4 When cooked, cut the sausages into chunks and add to the vegetable mixture. Simmer for a furder 5 minutes, and add ground black pepper to taste.

Ginger and Apricot Pork Tenderloin

Serves: 4
Calories/serving: 218
WW points per serving: 4
Fibre: 0.5g
Protein: 36.5g
Fat:6g

• 2 whole pork tenderloins, about
• 675g/1 1/2lb in total 50oml/16floz Chicken Stock
• 3 tablespoons grated ginger root
• 2 tablespoons no-sugar-added apricot jam or no-sugar-added marmalade
• 2 tablespoons soy sauce
• 2 cloves garlic, peeled and finely chopped

1. Combine all the ingredients in a large bowl and marinate in the refrigerator for at least 2, and up to 6, hours.
2. Preheat the oven to 200°C/40o°F/gas 6.
3. Place the pork in a roasting tin, discarding the marinade, and roast for 20 minutes or until a meat thermometer registers 8oDC/16o°F. When cooked, leave the pork to stand for 10 minutes before slicing, for easier carving.

Crispy White Radish

Serves:2
Fibre o.1g
Protein og
Fat 14g
Calories/serving 121
WW points per serving 3

• 1 medium daikon (white radish)
• garlic oil for frying
• salt

1. Using the large holes on a four-sided grater, shred the radish. Fill a 23-cm/9-in frying pan one-quarter full with garlic oil. Heat the oil until very hot and fry the radish until golden brown. 2. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with salt.

Ratatouille mushrooms

Serves: 2
Calories/serving 148
WW points per serving 3
Preparation time: 10 minutes
Cooking time: 25minutes

• 4 large open mushrooms
• 2 medium onions, sliced
• 225g (8oz) courgettes, sliced
• 1 small aubergine, sliced
• 1 large red pepper, seeded and finely sliced
• 1X400g can chopped tomatoes
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh thyme
• olive oil spray
• salt and freshly ground black pepper
• fresh basil to garnish

1. Place the mushrooms on a baking tray and lightly spray with olive oil spray. Place under a hot grill and cook for 3-4 minutes on each side.
2. Preheat a non-stick frying pan or wok. Add the onions and dry-fry until soft. Add the courgettes, season with salt and black pepper, and cook for a further 2-3 minutes. Pour into
a saucepan.
3. Add the aubergine and red pepper to the frying pan, season and dry-fry for 4-5 minutes. Transfer to the saucepan. Pour the tomatoes into the frying pan, add the garlic, and
thyme, bring to the boil, and then pour over the vegetables. Place the saucepan on the heat and simmer for 10 minutes.
5. Spoon the vegetables on to the mushrooms. Just before serving, sprinkle with fresh basil.

Strawberry Parfait

Serves: 1
Fibre 3g
Protein 6.5g
Fat 9g
Calories/serving: 160
WW points per serving 3

• 6og/2 1/2oz ripe strawberries sliced
• 2 teaspoons granular sugar substitute
• 125ml/4floz plain whole milk yogurt
• 1/8 teaspoon almond or coconut essence
• 1 tablespoon lightly toasted sliced natural almonds, lightly crushed

1. Sprinkle the strawberries lightly with V8 of a teaspoon of sugar substitute. 2. Mix the yogurt, remaining sugar substitute and almond or coconut essence together in bowl. 3. Spoon one-third of the yogurt mixture into the bottom of a tall glass. Top with half of the strawberries. Cover with most of the remaining yogurt, reserving about 2 tablespoons. Add the remaining strawberries, drizzle the remaining yogurt over the top and sprinkle with the almonds.

Special Pate

Slices: 20
Fibre 0.3g
Protein 12.3g
Fat 7.8g
Calories/slice: 130
WW points per slice: 3

• 4 rashers bacon
• 45og/1lb chicken livers
• 2 tablespoons butter
• 6oo-7oog/1lb 5oz-1lb 907 skinless chicken breast fillets, pounded flat
• 2 tablespoons white wine
• 11og/4oz water chestnuts, drained
• 2 hard-boiled eggs
• 4 teaspoons salt
• 1 Boursin cheese, about 90g/3 1/2oz
• 3 tablespoons basil freshly ground black pepper

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Fry the bacon until crisp, then drain and reserve the fat.
3. Heat 2 tablespoons of the bacon fat in a frying pan and saute the chicken livers for about 5 minutes over a medium heat, then remove from the pan and set aside.
4. Add the butter to the pan and melt over a medium heat, then add the chicken breasts and saute for 3 minutes on each side. Add the wine and simmer for a further 3 minutes.
Place the cooked bacon, chicken livers, chicken breast, water chestnuts and eggs into a large bowl or food processor and chop finely. Add the salt, the rest of the bacon fat, the Boursin cheese, basil and pepper to the bowl and mix well.
5. Pack the mixture into a large buttered deep dish or loaf tin, cover with foil and place a heavy weight on top to keep the pate from rising. Bake for 2 hours then turn the oven off and allow the pate to cool in the oven. Unmould and cut into slices.

Tossed Salad with Tomato Dressing

• 2 heads lettuce (any variety)
• 2 tomatoes, peeled, chopped and deseeded
• 6 spring onions, finely chopped
• 1 tablespoon Dijon mustard
• teaspoon salt
• tablespoons olive oil
• 2 tablespoons tarragon vinegar
• 1 tablespoon mayonnaise

1. Wash the lettuce, dry thoroughly, tear into bite-size pieces and refrigerate.
2. To make the dressing, mash the tomatoes with the spring onions until they almost form a paste. Add the remaining ingredients, except for the lettuce, and beat with a whisk. Refrigerate until needed.
3. To serve the salad, place the lettuce in a large salad bowl, pour the dressing on top and toss well. Serve immediately.

Beef Stock

Serves 8 ( 10X250ml/ 8floz serving)
Fibre 0.8g
Protein 15.2g
Fat 4.9g
Calories/serving: 117
WWpoints per serving: 3

• 900g/2lb stewing steak
• 1 teaspoon salt
• 3 litres/5 pints cold water
• 8og/3oz diced onion
• 6og/2 1/2oz diced carrot
• 6og/2 1/2oz diced celery
• 11og/4oz diced tomato
• 15g/1/2 oz chopped green pepper
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped parsley

1. Place the meat and salt in a saucepan with the cold water and bring to the boil over a low heat. Skim any foam off the top, then cover and simmer for 2 1/2 hours.
2. Add the vegetables and seasonings and cook slowly for an additional 1 1/2 hours. Remove the meat and serve with Mustard Sauce. Strain the stock and use as directed in recipes.

Chilli bean soup

Serves: 4
Calories/serving: 163
WWpoints per serving: 3
2.7G FAT
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

• 1 medium red onion, finely chopped
• 1 small red chilli, sliced
• 1 X225g can chickpeas, drained and rinsed
• 1 X225g can red kidney beans, drained and rinsed
• 1 large can chopped tomatoes
• 600ml (1 pint) vegetable stock
• 1 tablespoons tomato puree
• 2 teaspoons chopped fresh oregano
• salt and freshly ground black pepper

1. Preheat a non-stick wok or frying pan. Add the onion and chilli and dry-fry for 4-5 minutes.
Transfer to a saucepan and add the remaining ingredients.
2. Simmer gently for 20 minutes. Season to taste with salt and pepper before serving.

Easy Bean Casserole

Serves: 6 delivery (1 cup)
CALORIES/SERVING: 314
WW POINTS PER SERVING:3
FAT 1.6g
SODIUM 547mg

• 1 1/3 cups Harvest Burgers for Recipes
• 1/2 tsp. chilly explosive
• 1/2 cup onion, diced
• 1 (16 oz.) can pinto beans, union beans or butter beans, drained and rinsed
• 1/2 cup Ketchup, no-salt extra
• 1 (16 oz.) can vegetarian low-fat baked beans
• 1/4 cup university sugar
• 1 (16 oz.) can kidney beans, drained and rinsed
• 1 tsp. dry mustard
• Optional: GREEN beans or wax beans
• 2 tsp. vinegar

1. In non-stick skillet sprayed with preparation spray, saute onions until immature, adding installation if needed. Union all ingredients and heat until warming or guess in oven and heat at 350º for 30 transactions. This containerful freezes fountainhead.

Banana bread pudding

SERVES: 8
CALORIES/SERVING: 117
WW points per serving: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 115g (4oz) wholegrain bread
• 2 bananas
• 1/2 tsp ground mixed spice
• 2 eggs
• 450ml (3/4 pint) skimmed milk
• 1 tsp vanilla essence
• 2 tbsps demerara sugar

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Slice the bread into thin slices and arrange in the base of a shallow ovenproof dish. Peel and slice the bananas and slot the slices in between the bread slices. Sprinkle the mixed spice on top. 3. In a bowl whisk together the eggs and milk. Add the vanilla essence and pour the mixture over the bread. Leave to stand for 20 minutes to allow the bread to soak up the liquid.
Sprinkle the pudding with demerara sugar and bake in the oven for 25-30 minutes until golden. Serve hot.

Mixed pepper bruschetta

SERVES: 4
CALORIES/SERVING: 166
WW points per serving: 3
PREPARATION TIME: 10 MINUTES
COOKING TIME: 10 MINUTES
Make up these garlic toasts just before required and reheat in a low oven, as they will go soggy if left for more than 30 minutes.

• 1/3 French stick
• 2 garlic cloves
• 6 spring onions, finely chopped
• 1 small red and 1 small yellow pepper, seeded and finely diced
• 225g tomato passata
• 3-4 fresh basil leaves, finely shredded
• 4 cherry tomatoes, sliced
• salt and freshly ground black pepper
• salad leaves to garnish

1. Slice the bread diagonally into eight thick pieces and toast lightly under a hot grill on both sides. Slice 1 garlic clove in half. Rub both sides of the bread with the cut side and place
on a baking tray.
2. Preheat a non-stick frying pan. Add the onions and dry-fry for 2-3 minutes until soft. Crush the remaining garlic clove and add to the pan along with jhe peppers. Cook until soft. Add the passata and simmer over a low heat until most of the moisture has evaporated to leave a paste-like consistency. Allow to cool, then stir in the basil and season to taste.
3. Spread the mixture on to the toasted bread and top with the sliced cherry tomatoes. Place under the hot grill to brown.
4. Garnish with the salad leaves and serve warm.

• 1teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon dried mustard
• 185ml/ 6floz olive oil
• 1 smalt ripe tomato, peeled , chopped and deseeded
• 2 tablespoons finely chopped basil

1. Place the first 4 ingredients in a blender or food processor and blend well. Add the oil in a slow, steady stream until it is fully blended. Add the tomato pulp to the food processor with the basil. Blend for 30 seconds until well combined. Refrigerate until needed.

Raspberry baked meringues

• 4 egg whites
• 225g (8oz) caster sugar
• 1 vanilla pod
• 115g (4oz) fresh raspberries
• a little icing sugar to dust

1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. In a very clean mixer bowl whisk the egg whites until stiff. Using a dessertspoon, add the caster sugar a spoonful at a time at 10-second intervals, keeping the mixer on high speed. Place the vanilla pod on a chopping board and splice in half lengthways, using a sharp knife. With the blade of the knife, scrape out the seeds from the vanilla pod and add them to the meringue mixture. Place the pod in a storage container filled with sugar (this will flavour the sugar for use in other meringues or desserts).
3. Lightly grease a baking sheet and cover with parchment paperUsing two large spoons, form the meringues into eight oval shapes by transferring the mixture between the spoons. Place directly on to the parchment paper.
4. Carefully press 4-5 raspberries into the centre of each meringue and smooth over with a knife. Bake in the oven for 3-4 hours until dry on the outside. Turn off the oven and leave the meringues in until cool.
5. Serve with a dusting of icing sugar.

Turkey and pepper burgers

SERVES:4
CALORIES/ SERVING:142
WW POINTS PER SERVING: 3
PREPARATION TIME: 15 MINUTES
COOKINGTIME: 25 MINUTES

• 450g (1 lb) extra lean minced turkey
• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 1/2 red pepper, finely chopped
• 6 basil leaves, finely chopped
• 2 tsps vegetable stock powder
• freshly ground black pepper

1. In a large mixing bowl combine together the turkey, onion, garlic and red pepper, working the mixture with two forks to break up the meat.
2. Sprinkle the stock powder over and stir in well, making sure the mixture is fully combined.
Add the basil leaves and season with plenty of freshly ground black pepper. Mix well, using your hands, and bring the mixture together. Form into burger shapes, squeezing the mixture between your hands to form a tight ball and then flatten slightly. Set aside.
3. Place under a hot grill for 10 minutes each side. Pull a burger apart to check the centre is fujjy cooked. If in doubt, return to the grill.

Confetti Mould

Serves: 8
Calories/serving: 110
WW points per serving: 2

• 1x 11.5gpacket sugar-free strawberry jelly crystals
• 1 x 11.5g packet sugar-free lime jelly crystals
• 1 x 11.5g packet sugar-free orange jelly crystals
• 3 x 11.55 packets sugar-free lemon jelly crystals
• 25oml/8floz double cream
• 1 teaspoon vanilla essence

1. Prepare the first three packets of jelly separately, using 375ml/12floz of water for each.
2. Refrigerate each jelly in a separate shallow dish until thoroughly firm, then dice each into tiny cubes.
3. Mix all three packets of the lemon Jelly with 685ml/1 pint 3 fl oz of water and allow to thicken. When the mixtur very thick, but not firm, add the cream and allow to thicken again. Fold in all the diced jelly cubes and the vanilla essence then chill, in a decorative mould, until thoroughly firm.