Chicken and pepper fajitas

Serves 4
1 Serving, 344 KCal, 5.5g Fat
Preparation time: 10 minutes
Cooking time: 25 minutes
These tasty wraps are delicious served hot or cold.

Ingredients
3 skinless chicken breasts
zest and juice of 1 orange
2 garlic cloves, crushed
1 small red onion, finely chopped
4 corn tortillas
2 tsps ground coriander
2 tsps ground cumin
2 tsps cayenne pepper
1 red and 1 yellow pepper, seeded and finely sliced
2 tbsps mango chutney
2 tbsps chopped fresh parsley
salt and freshly ground black pepper

Method
1. Cut the chicken into thin strips, place in a bowl and season with salt and pepper. Add the orange zest and juice, garlic and red onion. Mix well and leave to marinate for 10 minutes.
2. Meanwhile place the tortillas on a non-stick baking tray and heat in a warm oven (150C, 300F, Gas Mark 2).
3. Preheat a non-stick wok and lightly spray with olive oil spray. Add the chicken and cook quickly over a high heat until the chicken is firm.
4. Add the spices, mix well and “cook out” for 1 minute. Add the peppers and continue cooking until the chicken is cooked through and the peppers are soft.
5. Remove from the heat and stir in the mango chutney.
6. Spread a warmed tortilla, with the chicken mix, roll up and secure with a cocktail stick. Repeat with the remaining tortillas. Garnish with parsley.

Spicy lamb with sweet potato

Serves 4
Per serving 334 calories 9.5g fat
Prep time 15 mins
Cook time 2 hours

Ingredients
2 red onions, chopped
2 garlic cloves, crushed
450g (1lb) lean diced lamb
1 tbsp medium curry powder
1 tbsp flour
450ml (3/4 pint) vegetable stock
450g (1lb) sweet potatoes, peeled and chopped
1 x 400g can chopped tomatoes
salt and freshly ground black pepper

Method
1. Preheat the oven to 180C, 350F, Gas Mark 4. Preheat a non-stick frying pan.
2. Dry-fry the onions and garlic in the pan until soft.
3. Add the lamb and continue cooking, turning the meat to seal on all sides. Sprinkle the curry powder and flour over and "cook out" for 1 minute.
4. Gradually stir in the stock. Add the potatoes and tomatoes and bring the sauce to a simmer. Season with salt and black pepper and transfer to a casserole dish.
5. Cover, and cook in the oven for 1½ –2 hours until the meat is tender. Serve from the pot with a selection of freshly cooked vegetables.

Here’s a tip: Choose lean lamb steaks and remove as much fat as possible before cooking