Heat a wok until piping hot and add 1tsp oil sunflower oil. Add 160g of tender stem broccoli and Sautee for a few minutes until tender. Add a clove of finely chopped garlic, 1 spring onion, 1 tsp of chilli flakes, and 100g of straight to wok rice noodles and cook for a further 1 minute. Add 1 tsp each of soy sauce, oyster sauce and a few drops of sesame oil. Serve with 1 tbsp of roughly chopped cashews.

Tear 50g of stale bread (not sliced bread) into about 3cm pieces and put in a bowl. Leave out for an hour if not already stale. Chop up two tomatoes into chunks and finely dice half a small red onion. Add to the bread and grind over some black pepper. Spoon over one tablespoon of olive oil and three tablespoons of red wine vinegar. Mix all the ingredients together and leave for half an hour. Open a 100g can of tuna (or use 100g of canned, drained chickpeas) drain and flake and mix in with the panzanella salad and serve.

Boil 50g of quinoa in boiling water according to packet instructions and drain. Meanwhile, marinate 100g of flat iron steak to 1 tsp of harissa paste and chargrill to your liking and then leave to rest. Drain ½ a jar of roasted peppers, slice thinly and mix through cooked quinoa along with ½ a bunch of chopped chives and a squeeze of lemon juice. Pour the steak resting juices back into the quinoa and spoon onto a plate serving the steak thinly sliced resting on top.

Heat oven to 180oc fan/ 160oc/ gas 4. Lightly brush baking tray with oil. Pat dry 100g canned and drained chickpeas. Spread a quarter of the chickpeas onto the tray, sprinkle with some paprika and ground cumin, drizzle with a teaspoon of extra virgin olive oil and bake for 35 minutes or a little more if necessary until crunchy. Heat a teaspoon of oil in a small pan and once hot, cook a quarter of an onion for 8 minutes. Once softened, add a pinch of ground coriander and cumin and cook for 1 minute. Put to one side and blend the remaining chickpeas with a little water and onions plus the zest of a quarter of a lemon and its juice. Once blended, serve in a bowl topped with the baked, spicy chickpeas and serve with a wholemeal pitta and 80g cucumber sticks (you can use other vegetables like carrot or peppers if you prefer).   

Boil 50g of egg noodles according to the packet instructions. Heat 1tsp sunflower oil in a hot wok and add 1tsp of finely chopped ginger, a chopped clove of garlic and 1 chopped spring onion. Slice 100g of green beans and fry until tender. Drain the noodles and run under cold water until chilled. Add 1 tsp of peanut butter to the wok and fry for 30 seconds before adding the noodles and a tsp of soy sauce. When everything is heated through crumble 50g of smoked salmon to finish before serving.

Squeeze some lemon juice on a piece of foil. Place a 90g piece of fresh salmon on top, squeeze more lemon juice on top, scatter over some chopped chives or spring onion, wrap up the foil into a parcel and bake at 200oc fan/180oc/ gas 6 for 15 minutes. While cooking, put 150g new potatoes onto boil. In a bowl whisk together a teaspoon of extra virgin olive oil with two teaspoons of lemon juice, some black pepper, some chopped herbs like mint and 65g, 2% fat Greek yoghurt. Drain the potatoes, crush slightly with the back of a fork and serve with the salmon on a bed of rocket or other salad leaves and the herb sauce on the side.

Heat the oven to 180oc fan/ 160oc / gas 4. Lightly brush an oven proof ramekin with oil. Steam 35g broccoli florettes. Drain, cool and break into small florettes. Whisk a large egg with 20g plain flour. Stir in a zest from quarter of a lemon, the broccoli, 50g cooked, flaked salmon and a little chopped spring onion. Pour mix into the ramekin and bake for 20 – 25 minutes. Once set, turn out of ramekin and serve with slice of wholemeal bread (or Gluten Free alternative) and a big green salad drizzled with Balsamic vinegar.

Cut a 200g sweet potato lengthways and bake for 30 min at 200oc/gas 6 (or cook in the microwave). Once flesh is soft, scoop out the flesh and mash with 1 tablespoon vegan plant cream, 50g canned, drained sweetcorn and a diced spring onion. Season with a few dashes of Tabasco Original red pepper sauce. Pile back into the skins and top with half an avocado, diced and serve.

Boil 120g new potatoes in lightly salted water and drain. Crush into quarters and mix with a tablespoon of low fat French dressing, some chopped chives or spring onion and 130g herrings, cut into small chunks. Serve with a green salad drizzled with little fat free French dressing on the side. 

Mix together a chopped tomato, some chopped coriander and half a chopped red onion. Grind over some black pepper and drizzle over a teaspoon of olive oil, which has been whisked with two teaspoons of white wine or Balsamic vinegar. Stir and put to one side. Next, cut 100g of chicken breast into a 3cm cubes and push onto two skewers. Brush with a little olive oil and cook under a medium hot grill or griddle, turning regularly for 10 minutes. While chicken is cooking, prepare 125g-microwave brown rice or cook 60g brown rice from scratch according to pack instructions. Once ready, stir in half a chopped yellow pepper and put to one side. Serve the rice and salsa with the chicken skewers, squeezing over some lemon juice just before eating.

Heat 1 teaspoon of olive oil in a small pan and once hot, add quarter of a chopped onion and diced carrot and stick of celery (optional). Cook for 8 minutes until softened, stirring occasionally. Stir in a teaspoon of harissa paste or a few dashes of Tabasco sauce and 150g passata or canned tomatoes. Simmer for 5 minutes and then stir in 200g butter beans canned and drained. Heat for another five minutes and serve sprinkled with chopped parsley (optional) and with a wholemeal roll or gluten-free alternative.

Heat a teaspoon of olive oil in small pan and gently cook a small chopped leek and 200g peeled and diced sweet potato (standard potato if you prefer is fine). After five minutes, stir in a peeled and diced apple and 300ml of vegetable stock. Sprinkle in a little ground coriander and a dash of Tabasco sauce or pinch of chilli powder and a pinch of ground cinnamon. Cook for a further five minutes and pour into a bowl to serve. 

Spread a 75g small pizza base with two tablespoons passata or tomato based pasta sauce. Lay a sliced tomto top and then arrange 50g sliced mozzarella cheese. Bake at 240oc fan/ 220oc/ gas 9 for 8 – 10 minutes and serve with a big green salad drizzled with Balsamic vinegar on the side.

Mix a teaspoon of (vegan) hoisin sauce with 3 teaspoons of water. Lay your favourite salad leaves on a wrap and place 50g cooked, lean chicken on top. You can dice or slice it. If you prefer, use 50g of diced, firm tofu or 50g cooked Quorn ‘chicken’ pieces. Drizzle over the hoisin sauce, roll up and serve. Follow with a sliced banana and sliced apple fruit salad. 

Cook 40g wholemeal noodles according to pack instructions, drain and cool. Finely shred 80g red or green cabbage, grate a carrot, chop a spring onion and slice a mushroom. Layer these vegetables with 50g frozen soya beans (or frozen peas) and 100g firm tofu cut into cubes into a kilner jar. When you want to eat, add boiling stock (chicken or vegetable). Close the lid and leave to stand for 2 minutes. Transfer to a bowl or eat rom the jar. 

Cook 45g brown rice according to pack instructions. Heat 1teaspoon olive oil in a small non stick frying pan or wok and cook a finely diced spring onion for a few minutes until softened. Add half a clove of crushed garlic (optional) and a teaspoon of grated fresh ginger. Cook for 30 seconds and then add a carrot sliced into fine batons and 80g baby spinach plus a tablespoon of water and stir-fry for 2 minutes. Stir in the rice with half a teaspoon of tamari or soy sauce and put into a bowl. Quickly fry an egg, place on top of the rice and serve. 

Heat oven to 180oc fan/ 160oc/ gas 4. Lightly brush baking tray with oil. Pat dry 100g canned and drained chickpeas. Spread a quarter of the chickpeas onto the tray, sprinkle with some paprika and ground cumin, drizzle with a teaspoon of extra virgin olive oil and bake for 35 minutes or a little more if necessary until crunchy. Heat a teaspoon of oil in a small pan and once hot, cook a quarter of an onion for 8 minutes. Once softened, add a pinch of ground coriander and cumin and cook for 1 minute. Put to one side and blend the remaining chickpeas with a little water and onions plus the zest of a quarter of a lemon and its juice. Once blended, serve in a bowl topped with the baked, spicy chickpeas and serve with a wholemeal pitta and 80g cucumber sticks (you can use other vegetables like carrot or peppers if you prefer).  

Heat a teaspoon of olive oil in a pan and gently cook quarter of an onion for 8 minutes. Add a small clove of crushed garlic, half a teaspoon of grated ginger, a pinch of chilli powder or a dash of Tabasco chilli sauce and a pinch of ground turmeric. Stir for another minute. Add a diced tomato and cook for a further minute. Finally, stir in 80g diced butternut squash (fresh or frozen and defrosted), two tablespoons dried red lentils and 100ml vegetable stock. Simmer for 15 minutes. Stir in 30g baby spinach, cook for two minutes and then serve with a tablespoon of plain yoghurt on top and a small pitta or mini 50g naan on the side.

Prepare 30g of quinoa according to pack instructions and set aside (takes 12 – 15 minutes to cook). Drain 50g of black canned beans (you can use other beans if you prefer like red kidney, chickpeas, lentils) and mix with 80g cherry tomatoes, cut into quarters. Stir into the quinoa. Cut an avocado in half and remove stone. Scoop out flesh and lay on top of the quinoa. Mix together a teaspoon of extra virgin olive oil with a two teaspoons of lemon juice and a little black pepper. Drizzle over the salad and serve. 

Cook 70g butterfly pasta shapes according to pack instructions. Heat a teaspoon of olive oil in a small pan and gently cook half a diced red onion gently for five minutes until softened. Stir in 80g mushrooms torn or chopped and cook for three minutes. Stir in a clove of crushed or chopped garlic and some black pepper and cook for another minute. Mix a tablespoon of half fat single cream or dairy alternative cream and a handful of baby spinach leaves or rocket and 20g chopped cashew nuts. Cook for another 2 minutes until the greens have wilted. Combine with drained pasta and serve. 

Take a 75g small pizza base and spread with one tablespoon green pesto. Arrange on top of this, 160g cooked spinach, which has been thoroughly drained and patted dry. Make an indentation into the spinach in the middle of the pizza and crack an egg into the indentation. Sprinkle over 30g crumbled feta cheese and arrange four cherry tomatoes, cut in half over the pizza. Bake at 240oc fan/ 220oc/ gas 9 for 8 – 10 minutes and serve. 

Prepare 80g raw weight of quinoa according to pack instructions. Thread a cherry tomato onto a skewer and follow a cube of firm tofu (use 80g in total cut into cubes), half a small salad / new boiled potato, a chunk of courgette and a button mushroom. Repeat with three other skewers (you will need four cherry tomatoes, two boiled small potatoes cut in half, four chunks of courgette and four button mushrooms). In a bowl, mix a teaspoon of olive oil with two teaspoons of Balsamic vinegar, half a teaspoon of runny honey and a teaspoon of wholegrain mustard. Brush the kebabs with the glaze and then grill under a hot grill for five minutes, turning regularly. Serve laid on top of the quinoa with 80g of finely sliced slices of cucumber with a squeeze of lemon juice and some freshly ground black pepper. 

Drain and rinse 100g black beans and crush with a fork in a bowl. Stir in 100g of lean minced beef and a small, beaten egg. Season with ground black pepper and a dash of Worcestershire Sauce. Wash your hands and then shape into two burgers. Heat a non-stick frying and brush with olive oil. Cook the burgers for 5 minutes, then turn and cook the other side. Slice a wholemeal roll in half and lightly toast. Spread one side with ketchup and one with low fat mayonnaise. Put the burgers on the buns, followed by lettuce, slices of tomato and onion /pickled gerkin (optional) and serve. Follow with 175g bowl each of fresh fruit salad. 

Cook and cool 25g brown rice (microwave rice is fine). Whisk together 15g peanut butter with a small clove of crushed garlic (optional), a tiny piece of crushed, fresh ginger; half a teaspoon soya sauce, a quarter of a teaspoon of brown sugar and a teaspoon of lemon or lime-juice. Put to one side. Shred a total of 100g of raw cabbage (red and or green), iceberg lettuce and beansprouts and mix with a grated carrot and also put to one side. Cut half an avocado (100g) removed from its shell, into quarters, dice, squeeze over some lemon juice, cover and along with four cooked prawns (fresh or frozen and defrosted) again put to one side. Take four rice paper wrappers or four large butterhead lettuce leaves and lay them out on a chopping board. Divide the rice into four and lay each serving on to a wrapper or lettuce leaf. Follow with a quarter each of the cabbage and carrot mix / avocado and prawns, wrap up and serve with the satay sauce. 

Chop 80g sweet potato into small chunks, cook for 15 minutes in a pan of boiling water and drain. Allow to cool, then blend with 80g canned chickpeas, two level teaspoons of tahini, a squeeze of lemon juice, a dash of chilli sauce and some black pepper. Warm a wholemeal pitta bread in the toaster, cut into strips and serve with the sweet potato dip. 

Slice a wholemeal bagel in half and spread each half with 50g of reduced fat cream cheese. Lay 50g of smoked salmon on each half and serve with green leafy salad on the side drizzled with Balsamic vinegar or lemon juice. Have a medium sized pear (or peach or nectarine for example), to follow

Stir together 50g tuna canned in olive oil with two teaspoons of low fat mayonnaise along with a chunk of cucumber, finely diced. Spread two medium cut slices of wholemeal bread very lightly with low fat mayonnaise, make a sandwich using this filling and serve. Serve with a sliced apple.

Put 80g canned, drained chickpeas into a blender and blend with 80g ricotta cheese, a teaspoon of peanut butter and a good squeeze of lemon juice. Blend until smooth and serve with carrot or pepper cut into slices along with a 40g chunk of fresh bread. 

Cook 55g brown pasta according to pack instructions, drain and cool. Stir in two teaspoons of pesto sauce. Cut a tomato into small chunks and dice an 80g chunk of cucumber. Stir both into the pasta along with four kalamata olives. Crumble over 40g of feta cheese, squeeze over a some lemon juice, grind over black pepper and serve. 

Cut a 75g of waxy potato into small cubes and cook in boiling water for 10 minutes, then drain. Brush a small non-stick frying pan with oil and heat. Cook a quarter of a chopped red onion for 5 minutes, until soft. Stir in the potatoes along with 100g lightly steamed broccoli, broken into small florettes and cook for another minute. Stir in 30g grated reduced fat cheddar cheese and put on very low heat. Whisk two eggs in a bowl with some chopped chives or coriander if you have some along with ground black pepper. Pour over the vegetables and feta and cook for five minutes. Serve with a big green salad drizzled with low fat French dressing. 

Simmer 300ml of chicken or vegetable stock and add a tablespoon of canned or frozen peas and 150g canned, drained beans like butter beans. Simmer for a further 3 minutes. Add 100g of sliced chicken or 100g firm tofu, 30g wholemeal pasta and simmer for a further 15 minutes. Season with pepper, stir in 75ml skimmed milk or almond milk and 1 tablespoon of chopped parsley. Heat through. Serve immediately with a 50g chunk of sourdough or wholemeal bread.

Choose your favourite veggie/vegan burger (make sure it is no more than 200 calories) and cook according to pack instructions. Meanwhile, half an avocado and mash with a squeeze of lemon or lime juice and a some finely chopped chilli (optional). Very lightly toast a 60g wholemeal roll. On the bottom part of the roll spread the avocado and lay on some lettuce. Put on the burger on and top with slices of tomatoes and onion rings. Finish with the other part of the roll and serve.

Put a teaspoon olive oil in a small non-stick pan and add 1 teaspoon curry paste, a small piece of grated fresh ginger and cook for 1 – 2 min. Stir in 100ml light coconut milk and 25ml water and bring to the boil. Add 100g peeled and diced sweet potatoes and 100g canned, drained lentils. Simmer for 5 min. Add 100g cauliflower florets and simmer gently for 15 min. While cooking, prepare 60g brown rice according to pack instructions (the microwave version is fine). Once prepared, serve with the coconut curry sprinkled with finely diced cucumber and a squeeze of lime juice.

Chop a small onion and gently cook in a teaspoon of olive oil in non stick pan for 7 – 8 min. Add a clove of crushed garlic and cook for another minute. Add two chopped tomatoes and a chopped sun dried tomato and a few leaves of fresh basil. Allow to simmer for five min then blend with a hand blender. Put a large pan of lightly salted water on to boil and cook 200g gnocchi according to pan instructions. Drain and serve topped with the tomato sauce. Sprinkle over 20g vegan ‘Parmesan’ or if not vegan, use standard Parmesan or grated cheddar if you prefer.

Add 200g of canned red lentils in a 200ml of reduce fat coconut milk and 200ml of water with a crumbled vegan vegetable stock cube. Add 1 chopped onion, 1 small carrot and cook bring to the boil. Add 1 clove of crushed garlic, 10g grated fresh ginger, and a pinch of ras-el-hanout (Moroccan spice seasoning) for 30 minutes. Blend until smooth, then finish with a handful chopped parsley and coriander to serve.

Cook 200g of gnocchi in boiling water according to packet instructions then drain. Meanwhile, on a high heat, add 1 tsp of olive oil into a frying pan then add the gnocchi and fry for 30 seconds. Add 100g of baby spinach and cook for a further 30 seconds until wilted. Turn the heat off and stir in 1 heaped tsp of  pesto. Serve with 1 tbsp of Parmesan shavings.

(Makes 2 portions)

Dice 1 onion and gently fry in a pan until soft with 1 tsp on sunflower oil. Meanwhile and 1 tbsp of madras curry paste and cook for another 3 minutes. Drain 1 400g can of chick peas and add the pan along with 1 400g tin of tomatoes and simmer for 10 minutes. Stir in 1 tbsp of natural yogurt and cook for another 1 minute. Turn off the heat and add 100g of paneer cheese cut into cubes and serve.

Cook 100g spaghetti in boiling water for around 8 minutes. Meanwhile, in a large frying pan heat 1tbsp of olive oil and 3 thinly sliced garlic cloves and chilli flakes to. Allow to slightly caramelise for 2 min, then add ¼ tin of anchovies roughly chopped. When they start to break up add 200g (1/2 tin) of chopped tomatoes and reduce for 10 minutes on medium heat. Drain the pasta and transfer the pasta straight to the tomato sauce with a handful of chopped parsley.

Bake or microwave a 200g potato. Once cooked, cut in half and remove flesh from the skin. Mix with a squeeze of lemon and some black pepper, stir well and return potato to the skins. Mix 150g canned tuna in oil with a tablespoon of extra light mayonnaise and an 80g chunk of cucumber, diced. Use to top the potato and serve.

Place a small soup pan on a medium heat and add 1 small diced onion and fry in 1 tsp of olive oil for about 2 minutes until soft. Add 1 small peeled and roughly chopped potato and fry for another 1 minute. Add 500ml of boiling water with 1 vegetable stock cube and cook for around 10 minutes until the potato is completely soft. Meanwhile, in a separate pan of water, poach an egg so its slightly undercooked and leave to drain on the side. Add a handful of watercress and spinach to the soup pan and bring back to the boil for a maximum of 1 minute. Blend with soup until completely smooth add to a serving bowl. Place the poached egg in the soup bowl and finish with 1 tsp drizzle of crème fraiche. Serve with a wholemeal or granary bread roll.

Cook 40g dried egg noodles according to pack instructions. Meanwhile, dice 1 onion and gently fry in a pot with 1 tsp of sunflower oil until soft. Add 1 tbsp of Thai red curry paste and cook for a further 1 minute. Meanwhile, roughly chop half a butternut squash and add to the pan to coat in the paste. Add 300ml of boiling water with a vegetable stock cube and cook for around 15 minutes until the butternut is completely soft. Add half a can (200ml) of reduced fat coconut milk and bring back to the boil for 2 minutes. Finish with 1 tbsp of fish sauce (or soy to make vegan) before blending and serving with the noodles.

Tear 50g stale ciabatta or wholemeal bread into a large serving bowl. Whisk together 1tsp of olive oil and 1tsp of red wine vinegar and drizzle over the bread. Add 3 quartered tomatoes, 50g marinated artichokes in a jar, and 1tbsp each of chopped capers and pitted olives, then sprinkle with chopped fresh basil. Finish by combining everything with a handful of rocket and 20g crumbled feta cheese.

Put 80g sardines canned in olive oil into a frying pan over a low heat. Beat 2 eggs in a bowl, then add to the pan and scramble with the sardines. Top with sliced tomato and sprinkle with chopped fresh parsley and dill. Add a dash of Tabasco and serve on a slice of toasted sourdough.

Slice 2 courgettes length ways and chargrill quickly under a hot grill, until marked but only part cooked. In a frying pan cook 1 thinly sliced small red onion and 1 clove of chopped garlic in ½ tsp of olive oil for 2 minutes. Add 200g (1/2 tin) of chopped tomatoes and simmer for 5 minutes on a medium heat. Pour the tomato sauce into an ovenproof dish and lay the sliced courgettes across the top. Roughly tear ½ a ball of mozzarella and scatter over the dish. Drizzle 1 tsp of pesto and sprinkle 2 tsp of breadcrumbs over everything. Bake in a hot oven Gas 6/180oc for 15 minutes.

Hard boil 2 eggs for 8 minutes then run cold water over to cool. Remove the shell and cool. Meanwhile, boil 200g of green beans for 2 minutes until tender then drain and drizzle with 1 tsp of olive oil. On a serving plate, spread 40g of hummus. Place the dressed greens in the middle of the plate. Finely dice or grate the boiled eggs and sprinkle over the beans. Finish by sprinkling over 1 tbsp of chopped tomatoes.

Put a large saucepan over a medium heat and spray with olive oil spray. Add ¼ diced onion, a small stick diced celery and a diced carrot. Stir for 6–7 min until softened. Add a clove of crushed garlic, 125g diced sweet potato, 200g canned lentils and 200ml made up vegan stock. Simmer for 20 min. Blend and serve.

Heat 1tsp olive oil in a small non-stick pan and add a small, diced red onion. Cook for 2 min, stirring well. Add a courgette, cut into chunks and cook for 6 more min. Grind in black pepper and freshly torn basil leaves, then stir in 200g canned tomatoes. Simmer for 10 min. While simmering, make up 100ml stock with a vegan stock cube and boiling water. Add 30g wholegrain cous cous and leave to stand. Warm through 50g canned chickpeas. Once fluffed up, add the chickpeas to the cous cous. Put in a bowl and serve topped with the veggie topping.