Light cooking spray

2 large onions, sliced

3 garlic cloves, chopped

400 g can chopped tomatoes

2 tablespoons tomato puree

400 ml vegetable stock

½ teaspoon ground cinnamon

3 bay leaves

½ teaspoon ground oregano

200 g potatoes, peeled and sliced

1 large aubergine, sliced

350 g  pack Quorn mince

250 g low fat fromage frais

1 egg

40 g light feta, crumbled

4 tomatoes, sliced

Salt and freshly ground black pepper

• Preheat the oven to 280 C/fan oven 160 C
• Heat a lidded flameproof and ovenproof dish, spray with the cooking spray and then add the onions and garlic.
• Stir well then cover and cook for just under 10 minutes, stirring occasionally and adding a splash of water if they start to stick.
• Add the canned tomatoes, puree and stock, stir then add the cinnamon, bay leaves and oregano, stir well.
• Add the potato and aubergine slices.
• Cover and leave to simmer for 20 minutes until the aubergine slices are soft and the potatoes are tender.
• Remove from the heat and stir in the Quorn.
• Beat the fromage frais with the egg and feta cheese and spread over the Quorn mixture.
• Arrange the tomato slices on top.
• Season and bake in the oven for 25 minutes until the topping is set.

800 g swede, peeled and cubed

450 g squash, peeled and chopped

450 g carrots, peeled and chopped

2 large onion, chopped

2 garlic clove, chopped

3 celery sticks, sliced

1 teaspoon yeast extract

1 vegetable stock cube

410 g can green lentils in water, drained

A pinch of freshly grated nutmeg

60 g half fat Cheddar cheese, grated

Freshly ground black pepper

• Put some water into a large lidded casserole dish and bring to the boil.
• Add the swede, squash and carrots.   Cook together for 25 minutes or until tender.   Drain, reserving the cooking water.
• Put the vegetables into a bowl and set aside.
• Rinse the dish and return the cooking liquid to it, making it up to 450ml with water.
• Add the onions, garlic, celery, mixed herbs, yeast extract and stock cube.
• Cover and cook for 20 minutes until tender.
• Add the green lentils and cook for a few minutes more.
• Preheat the grill to high.
• Mash the swede mixture with the nutmeg and black pepper.
• When the lentil mixture is ready, spoon the mash on top and roughly spread it over to cover.
• Scatter over the cheese and put under the grill until golden and bubbling.
• Serve!

800 g swede, peeled and cubed

450 g squash, peeled and chopped

450 g carrots, peeled and chopped

2 large onion, chopped

2 garlic clove, chopped

3 celery sticks, sliced

1 teaspoon yeast extract

1 vegetable stock cube

410 g can green lentils in water, drained

A pinch of freshly grated nutmeg

60 g half fat Cheddar cheese, grated

Freshly ground black pepper

• Put some water into a large lidded casserole dish and bring to the boil.
• Add the swede, squash and carrots.   Cook together for 25 minutes or until tender.   Drain, reserving the cooking water.
• Put the vegetables into a bowl and set aside.
• Rinse the dish and return the cooking liquid to it, making it up to 450ml with water.
• Add the onions, garlic, celery, mixed herbs, yeast extract and stock cube.
• Cover and cook for 20 minutes until tender.
• Add the green lentils and cook for a few minutes more.
• Preheat the grill to high.
• Mash the swede mixture with the nutmeg and black pepper.
• When the lentil mixture is ready, spoon the mash on top and roughly spread it over to cover.
• Scatter over the cheese and put under the grill until golden and bubbling.
• Serve!

450g Bag ready washed spinach

Kettleful of boiling water

75g wholemeal bread

3 eggs

150ml skimmed milk

1 tablespoon English mustard

75g reduced fat Cheddar cheese, grated

Light cooking spray

12 cherry tomatoes, halved

Salt and freshly ground black pepper

• Preheat the oven to 200 c/fan oven 180 c
• Put the spinach in a colander and pour over all the boiling water to wilt it.
• When cool squeeze out as much of the water as you can.
• Put the bread in a food processor along with the eggs, milk, cottage cheese, mustard and seasoning.
• Whizz everything together and then add the spinach and 25g of the cheese.   Whizz briefly.
• Spray a 1 litre dish with the cooking spray.
• Spoon in the spinach mixture.
• Place the tomatoes on top of the mixture and sprinkle over the remaining cheese.
• Bake for approximately 45 minutes until golden and risen.

Serve with a mixed salad or buttery new potatoes

1 large onion, finely chopped

500 ml vegetable stock

2 garlic cloves, sliced

2 tablespoons tomato ketchup

500 g tomatoes, chopped

1 large yellow pepper, sliced

2 courgettes, sliced

1 teaspoon balsamic vinegar

4 teaspoons small capers in brine, drained

2 tablespoons chopped fresh basil, plus a few leaves to garnish

Salt and freshly ground black pepper

160 g pasta shapes

• Put the onion in a large lidded casserole dish with the stock, garlic and ketchup and bring to the boil.
• Reduce the heat, cover and leave to simmer for 10 minutes.
• Cook the pasta according to instructions on the packet, drain and set aside
• Add the tomatoes and pepper to the casserole and cook for 5 minutes to soften them.
• Stir in the courgettes, balsamic vinegar, capers, chopped basil and seasoning and leave to simmer.
• After 10 minutes, stir well and add the cooked pasta, cover and simmer gentley for two – three minutes.
• Scatter with the basil leaves and serve with new potatoes or a slice of crusty bread per person.

1 large onion, finely chopped

500 ml vegetable stock

2 garlic cloves, sliced

2 tablespoons tomato ketchup

500g tomatoes, chopped

1 large yellow pepper, sliced

2 courgettes, sliced

1 teaspoon balsamic vinegar

4 teaspoons small capers in brine, drained

2 tablespoons chopped fresh basil, plus a few leaves to garnish

4 x 115 g salmon fillets

Salt and freshly ground black pepper

• Put the onion in a large lidded casserole dish with the stock, garlic and ketchup and bring to the boil.
• Reduce the heat, cover and leave to simmer for 10 minutes.
• Add the tomatoes and pepper and cook for 5 minutes to soften them.
• Stir in the courgettes, balsamic vinegar, capers, chopped basil and seasoning and leave to simmer.
• After 10 minutes, stir well, add the salmon fillets then cover and cook gently for about 7 minutes until the salmon is cooked.
• Scatter with the basil leaves and serve with new potatoes or a slice of crusty bread per person.

1 tablespoon rapeseed or olive oil

1 onion, sliced

225g potatoes, cubed

2 medium leeks sliced

1.2 litres vegetable stock

1 tablespoon fresh thyme

Salt and freshly ground black pepper

150ml crème fraiche

• Heat the oil in a large pan and add the onions, potatoes and leeks.
• Cook for 3/4 minutes until starting to soften.
• Add the vegetable stock and bring to the boil.
• Season well and simmer until the vegetables are tender.
• Add the thyme.
• Blend until smooth.
• Reheat in a clean pan.
• Stir in the crème fraiche.
• Heat through and serve.

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

1. Preheat the oven to 200C/fan oven 280C.
2. Put the aubergine onto a baking sheet and bake in the oven for 40- minutes or until tender.
3. Allow to cool.
4. Once cool, peel off the skin and put the flesh into a food processor along with all the remaining ingredients for the dip.
5. Blend until smooth.
6. Transfer to a suitable container and chill for at least 2 hours.
7. Add seasoning if needed just before serving with the vegetable sticks.

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

1. Preheat the oven to 200C/fan oven 180.
2. Cut the aubergine in half lengthways and score the flesh with a sharp knife.
3. Place in the oven on a baking sheet and cook for 30 minutes.
4. Leave to cool and then scrape away the flesh from the skin.   Discard the skin.
5. Place the flesh in a food processor with the soy sauce, chilli sauce and lemon juice.
6. Blend until smooth.

Mix in the chopped fresh coriander and sliced spring onions and serve with the

150g tub light cheese spread

1 red onion – chopped

Juice of 1 lemon

Salt and pepper

1. Grill the red peppers for 20 minutes until blackened and soft.
2. Cool then peel and place in a food processor.
3. Spray a non-stick frying pan with oil and fry the onions gently until just starting to brow.
4. Add the onions and cheese spread to the food processor and blend until smooth.
5. Season to taste with lemon juice, salt and pepper.
6. Cover with cling film and chill for at least one hour.