1 large aubergine 2 tablespoons lemon juice Rind of ¼ lemon 1 garlic clove 2 tablespoons chopped, fresh parsley or coriander ½ teaspoon cumin 75g 0% fat Greek yogurt Salt and freshly ground black pepper   To serve 1 red and 1 yellow pepper 2  carrots 2  celery sticks All cut into sticks   Preheat… Continue reading >

1 large aubergine 1 teaspoon soy sauce 1 teaspoon sweet chilli sauce .5 teaspoon lemon juice 1 tablespoon chopped fresh coriander 2 spring onions, sliced finely Selection of crudités such as carrots, celery, peppers to serve   Preheat the oven to 200C/fan oven 180. Cut the aubergine in half lengthways and score the flesh with… Continue reading >

4 Red peppers, halved and de-seeded 150g tub light cheese spread 1 red onion – chopped Juice of 1 lemon Salt and pepper   Grill the red peppers for 20 minutes until blackened and soft. Cool then peel and place in a food processor. Spray a non-stick frying pan with oil and fry the onions… Continue reading >

150 g feta cheese 1 teaspoon Tabasco Sauce or other hot pepper sauce 1 or two tablespoons thick Greek yoghurt Small crispy biscuits or squares of toast to serve   Crumble the feta cheese into a bowl Add the pepper sauce, mixing in gently with the back of a fork. Gradually add the yoghurt, still… Continue reading >

200g button mushrooms, chopped finely 1 small onion, chopped finely 1 large red chilli, de-seeded and chopped finely 2 tablespoons half fat creme fraiche Salt and freshly ground black pepper   Place all the ingredients in a large saucepan Stir gently while bringing to a medium heat Cover the pan with a tight fitting lid… Continue reading >

Hummus Serves 4 – 6 150g dried chick-peas Juice of 2 lemons 2 garlic cloves, sliced 30ml olive oil Pinch of cayenne pepper 150ml tahini paste Salt and ground black pepper Extra olive oil and cayenne pepper for sprinkling Flat leaf parsley to garnish   Soak the chick-peas in a bowl of cold water overnight…. Continue reading >