RECIPE - Swede-topped cottage pie (makes 4 servings)

1. In a non-stick saucepan, brown 450g/1lb extra-lean minced beef, add 2 chopped onions, 4 chopped carrots and cook for 5-6 minutes until they start to soften.
2. Add 2 tablespoons of Worcester sauce, 2 level tablespoons of tomato purée and 430ml/¾ pint of stock made with Beef Bovril, bring to the boil, cover and simmer for 25 minutes, stirring occasionally until the stock has reduced.
3. While the meat is simmering, cook 900g/2lb chopped swede and 450g/1lb of chopped celeriac in boiling water until tender, drain, add a tablespoon of chopped parsley and lashings of black pepper, and then mash.
4. Pour the meat mixture into an ovenproof dish, spread the mash on top and bake at 200°C for 30 minutes

RECIPE - Free Slimming World chips

1. Preheat the oven to 240°C/Gas  9.
2. Cut piles of peeled potatoes into chunky chips, boil for 5 minutes and then drain and leave to dry for 10 minutes.
3. Return to the pan, put a lid on and shake to ‘rough up’ the edges of the chips (this will give them a lovely crunchy texture once cooked!).
4. Place on a baking tray, spray with Fry Light and bake in the hot oven for 25 minutes, turning occasionally until golden.

RECIPE - Lemon Mousse (Also Free on Original)

1. In a cup, pour 2 or 3 tablespoons of boiling water over 1 sachet gelatine. Stir thoroughly until dissolved and set aside.
2. Separate 4 eggs, reserving the whites in a large bowl. Place the yolks in a microwaveable bowl, add the grated rind and juice of one lemon, 4 tablespoons water and a pinch of salt. Microwave on medium for 40 seconds, then stir in the gelatine.
3. Leave to cool, then stir in 4 level tablespoons of artificial sweetener.
4. Whisk the egg whites until they form peaks. Whisk in the fromage frais, then fold in the lemon mixture using a metal spoon.
5. Pour into 4 sundae glasses, then chill in the fridge until set.

RECIPE - Chicken Tikka Masala
(makes 4 servings)

1. Spray 4 chicken breasts with Fry Light, season and place under a hot grill for 15-16 minutes, turning once, until cooked through. Remove and, when cool, cut into bite-sized pieces. Set aside.
2. Using a fine grater, grate 2 large shallots and 3 cloves of garlic (both peeled) into a bowl. Spray a large non-stick frying pan with Fry Light and place over a medium heat. Add the shallot and garlic mixture with 1/2 tsp crushed cardamom seeds, 1/2 tsp turmeric and 1 tbsp tikka masala powder (or tandoori spice blend powder). Stir-fry for 1 minute and then add 4 tablespoons of passata.
3. Add the chicken and 1/4pt stock made with Chicken Bovril, then cook for 4-5 minutes, stirring often. Add 113g/4oz very low fat natural fromage frais, season to taste and remove from the heat. Drizzle over a little more fromage frais and garnish with chopped coriander and lime wedges, if desired.

RECIPE - Spicy sweet potato wedges

1. Peel some sweet potatoes, chop into wedges and place in a saucepan of salted water.
2. Bring to the boil and simmer for 8-10 minutes until just tender.
3. Meanwhile, in a pestle and mortar, crush ½ teaspoon each of coriander seeds and cardamom seeds (discard the green outer husks), together with ½ teaspoon of chilli powder.
4. Drain the sweet potato wedges, spray with Fry Light and sprinkle over the spices. Place on a pre-heated ridged grill pan, spray again with Fry Light and grill for 2-3 minutes on each side (also great for the barbeque)

RECIPE - Spicy butternut squash soup
(Also Free on Green)

1. Heat a large saucepan sprayed with Fry Light, add one chopped onion and cook on a low heat for 1-2 minutes.
2. Stir in 900g/2lb peeled, deseeded and chopped butternut squash, 1 peeled and quartered potato, 2 cloves of crushed garlic and half a teaspoon each of ground allspice and nutmeg. Fry for a further minute, then pour over 850ml/1½pts vegetable stock made with Vecon (available from health food shops).
3. Season, bring to the boil, then cover and simmer for 30 minutes until the squash is soft. Add a tablespoon of fresh, chopped coriander leaves, wait one minute and then blend with a hand blender or in a food processor.
4. Serve with a swirl of very low fat natural yogurt on top. Delicious!