Fresh tomato and basil pasta

Serves 1
Per Serving 366 Calories, 11.7g fat
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:
80g (uncooked weight) pasta shapes
10 fresh basil leaves
½ garlic clove, crushed
½ tsp vegetable stock powder
1 tbsp boiling water
115g cherry tomatoes, cut in half
1 tbsp virtually fat free fromage frais
Salt and freshly ground black pepper
Parmesan cheese, to serve

Method:
1. Cook 80g (uncooked weight) pasta shapes in boiling salted water.
2. Meanwhile, pick the basil leaves from the stems and place in a food processor. Add the garlic, stock powder and boiling water. Process until smooth.
3. Drain the pasta and pour back into the saucepan. Add the basil pesto, fromage frais and cherry tomatoes. Mix well and season with salt and black pepper.
4. Pile into a serving dish and finish with a little freshly grated Parmesan cheese.

Turkey and bacon hotpot

Serves 4
Per serving 398 calories, 6.4g fat

Ingredients
2 red onions
2 garlic cloves, crushed
450g (1lb) lean diced turkey
225g (8oz) thick-cut lean bacon, all fat removed, diced
1 tbsp sauce flour or plain flour
450ml (3⁄4 pint) semi-skimmed milk
1 chicken stock cube
1 tbsp chopped fresh parsley
450g (1lb) potatoes, peeled and thinly sliced
1 tbsp reduced-salt soy sauce
freshly ground black pepper

Method
1. Preheat the oven to 190C, 375F, Gas Mark 5.
2. Preheat a non-stick frying pan. Add the onions and garlic and dry-fry until soft.
3. Add the turkey and bacon to the pan and continue cooking, turning the meat to seal on all sides.
4. Sprinkle the flour over and cook out for 1 minute, then gradually stir in the milk and the stock cube. Simmer gently for 15 minutes to allow the sauce to thicken.
5. Stir in the parsley and spoon the mixture into an ovenproof dish. Top with the sliced potatoes, drizzle with the soy sauce and season with black pepper.
6. Bake for 20-30 minutes until the potatoes are cooked through. Serve with fresh vegetables.

Here’s a tip:
To speed up the oven-cooking time, parboil the potatoes for 5 minutes, drain and allow to cool before slicing.

Sticky onion chicken

Serves 4
Per serving 260 calories and 8g fat

Ingredients:

4 skinless chicken breasts
salt and freshly ground black pepper

for the marinade :
2 tbsps sweet chilli sauce
2 tbsps runny honey
1 x 2.5cm (1in) piece ginger, peeled and chopped
1 red onion, finely chopped
juice of 1 lime

Method
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Season the chicken breasts with salt and black pepper and place in the bottom of an ovenproof dish.
3. Combine the marinade ingredients in a mixing bowl. Pour the marinade over the chicken and leave to marinate for at least 1 hour.
4. Place the chicken with the marinade in the oven and bake for 25-30 minutes until fully cooked.
5. Serve straight from the oven.

Here’s a tip:
For maximum flavour, place the chicken and marinade in the refrigerator and leave overnight