RECIPE - Pasta quiche

1. Mix together 3 eggs, 150g very low fat natural cottage cheese and some chopped parsley.
2. Make up a packet of Batchelors Tomato, Onion & Herb Pasta ‘n’ Sauce.
3. Lay some chopped peppers, mushrooms and sweetcorn (or other Superfree veggies of your choice) in an oven-proof flan dish then pour over the Pasta ’n’ Sauce and cottage cheese mixtures.
4. Pop in the oven at 190ºC/Gas 5 for around 30 minutes, or until the quiche is set and golden brown.

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 - Quorn cottage pie (makes 4 servings)

1. Spray a non-stick saucepan with Fry Light and fry 2 chopped onions, 4 chopped carrots and some chopped mushrooms and cook for 5-6 minutes until they start to soften.
2. Add a pack of Quorn mince, 2 tablespoons of Worcester sauce (optional), 2 level tablespoons of tomato purée and half a tin of chopped tomatoes and half a tin of baked beans, bring to the boil, cover and simmer for 10 minutes, stirring occasionally.
3. While the Quorn is simmering, boil some peeled potatoes until tender, then mash them with some very low-fat natural yogurt, salt, pepper and a sprinkling of mustard powder.
4. Pour the Quorn mixture into an ovenproof dish, spread the mash on top and bake at 200°C for 30 minutes.

RECIPE - Lemon Mousse (makes 4 servings)

1. In a cup, pour 2 or 3 tablespoons of boiling water over 1 sachet of agar agar. 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 agar agar.
3. Leave to cool, then stir in 4 level tablespoons of artificial sweetener.
4. Whisk the egg whites until they form peaks. Whisk in 400g 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 - Spicy chilli and butternut squash risotto (makes 4 servings)

1. Bring 852ml/1½ pts stock made with Vecon to the boil in a saucepan. Meanwhile, spray a large non-stick frying pan or saucepan with Fry Light. Add 1 finely chopped red onion, 2 finely chopped cloves of garlic and 1 deseeded and finely sliced chilli, and cook gently for 2-3 minutes, stirring occasionally.
2. Increase the heat under the frying pan to medium and add 255g/9oz of Arborio or risotto rice to the pan, along with 140g/5oz chopped butternut squash. Stir in a ladleful of the hot stock.
3. Wait until the stock has been absorbed, then continue to add a ladleful of boiling stock at a time, as soon as each addition of liquid has been absorbed. Stir constantly to prevent it from sticking.
4. Add the stock in this way until the squash and rice are creamy and al dente (tender, but retaining a bite). Season, stir in some parsley and serve.

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.