Serves: 4
Calories/servinig: 243
WW points per serving: 4
Fibre: o.3g Protein: 33g Fat: 9.5g

• 6og/2 1/2oz goat’s cheese. crumbled
• 2og/3/4oz finely chopped basil
• 1 tablespoon chopped sun-dried tomatoes in olive oil
• 1 small onion, peeled and finely chopped
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, finely chopped
• 1/2 teaspoon salt
• 4 skinless chicken breast fillets
• 6oml/2floz dry white wine

1. Preheat the oven to 18o°C/35o°F/gas 4. Oil a glass baking dish.
2. In a small bowl combine all the ingredients except the chicken and wine and blend well. Pound the chicken breasts until thin, then spread the mixture evenly on to the breasts and roll them up. Fasten with cocktail sticks.
3. Arrange the chicken in the baking dish so the rolled breasts do not touch each other. Pour the wine over the chicken rolls and bake for 45 minutes.

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour + 1 hour standing

Calories/serving: 245, 13g protein, 9.5g fat, 28f carbohydrate,
10g dietery fiber, 30mg sodium, 1030kJ
A good source of vitamins A, B1, B2, B3, E, potasium, magnesium, calcium, iron and zinc

* 220g dried chickpeas
* 2 garlic cloes, peeled
* 2 tablespoons tahini
* 60 ml lemon juice

1. Place the chickpeans and 1 litre water in a large saucepan, bring to the boil, then cover and cook for 1 minute.Turn off the heat and
leave to stand for 1 hour.
2. Drain the chickpeas and cover with fresh water. Bring to the boil, cover and simmer gently for 1 hour. Do not discard the cooking liquid.
3. In a food processor or a blender, process the chickpeas with the gerlic, tahini and lemon juice, adding enough of the chickpea cooking liquid to make a thick paste.

Tips
Use hummus as a spread, dip or serve with labouleh salad.

Serves: 8
Fibre: 0.9g
Protein: 3g
Fat: 19g
Calories/serving: 202
WW Points: 4

• 1 medium swede, peeled
• 1 teaspoon granular sugar
• 1 tablespoon fresh lemon juice
• 60g spring onions, finely chopped
• 1 medium dill pickle, chopped
• 120g celery with leaves, finely chopped
• 1 ½ teaspoons salt dash paprika
• 180g mayonnaise
• 4 hard-boiled eggs, chopped

1. Cut the swede into four pieces.
2. Drop into a saucepan of boiling water and boiling until tender, which should take about 30 minutes. Drain well and cool.
3. After the swede has cooled, finely chop it and place in a salad bowl.
4. Sprinkle with the sugar substitute, if using, and the lemon juice.
5. Add trie spring onions, pickle, celery, salt, paprika and mayonnaise.
6. Toss weil, then fold in the eggs.

Serves 10
Calories/serving 215
WWpoints per serving

* 1 teaspoon Dijon mustard
* 60 ml fresh lime juice
* 1/4 teaspoon salt
* 1 clove garlic, peeled and finley chopped
* 1 tablespoon dill, finley chopped pinch granular sugar substitute
* 250 ml extra-virgin olive oil

1. Wisk together all ingredients, except for the olive oil, in a small bowl. Slowly add the oil a little at a time, wisking continuously. Refrigerate for 30 minutes befor using.

Serves 4
Fibre 0.9g, protein 11.7g, fat 17.8g
Calories/serving 217
WWpoints per serving 4

* 1 tablespoon olive oil
* 1 tablespoon butter
* 30 g finley chopped onion
* 1 garlic clove, peeled and finley chopped
* 2 slices prosciutto, diced
* 140 g cooked spinach, well drained and chopped
* 5 eggs
* 45 ml double cream
* pinch of freshly ground black pepper
* 20g Parmesan Cheese, grated

1. Preheat the oven 180C/350F/gas4
2. Heat the olive oil and butter in a frying pan, then add the onion, garlic and prosciutto. Fry slowly until the onion is light brown, then add the onion mixture to the spinach and place in a baking dish.
3. Beat the eggs with the cream and pepper. Pour the mixture over the spinach and sprinkle with Parmesan cheese .
4. Bake for 30 minutes, or until set.

Serves: 4
Fibre 0g, protein 2g, fat 22g
Calories/serving: 244
WWpoints per serving: 4

• 1 1/2 teaspoons granular gelatine
• 125ml/ 4floz unsweetened bood orange or ruby red grapefruit juice
• 25oml/8floz double cream
• 18og/6oz granular sugar substitute
• 2 tablespoons rum

1. Stir the gelatine into the juice and leave for 5 minutes to soften.
2. Heat a third of the cream and the sugar substitute in a small saucepan over a medium heat until it has dissolved and is just hot. Add the gelatine mixture and stir until dissolved. Place the pan over an ice bath and gently whisk until it starts to thicken, which should take 2 to 4 minutes, then remove from the bath.
3. Using an electric whisk, whip the remaining cream to just stiff peaks, adding the rum gradually towards the end. Turn down the speed to medium and add the gelatine mixture in three additions, blending until smooth.
4. Spoon into four custard or souffle cups. Cover with clingfilm and freeze for a minimum of i hour for a soft frozen texture or up to 3 days ahead. Leave the frozen mousse to stand at room temperature for 15 minutes before serving.

Sesves: 4
Calories/serving: 243
WW points per serving: 4
PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
You can prepare the fruit in advance and refrigerate. Place under the grill for just 5 minutes and it’s ready to serve.

• 2 large pink grapefruits
• 4 oranges
• 4 tablespoons Cointreau liqueur grated fresh nutmeg
• 4 tsps demerara sugar
• basil leaves to decorate

1. Slice both grapefruits in half through the widest part of the fruit.
2. Using a grapefruit knife, carefully remove the grapefruit segments and place in a bowl.
3. Cut away the pith and membrane from the shells and discard. Place the grapefruit shells on a foil-lined baking tray.
4. Using a sharp serrated knife, cut away the skin and pith from the oranges. Segment the fruits into the bowl containing the grapefruit segments by cutting in between the soft membrane and teasing out with the knife.
5. Add the Cointreau and a little nutmeg. Mix well and spoon into the grapefruit shells.
6. Sprinkle with the sugar and place under a hot grill for 4-5 minutes until golden brown. Decorate with basil leaves before serving.

Serves: 6
Fibre 1.4g, protein 14.5g, fat 19.4g
Calories/serving: 244
WWpoints per serving: 4

• 1/2 recipe Cheese Sauce
• 45og/1lb fresh or Frozen spinach
• 6 eggs
• salt

1. Preheat oven to 18o°C/35o°F/gas 4.
2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
3. Place the spinach in i or 2 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes.

Serves: 8
Fibre 0.9g, proetin 3.3g, fat 19g
Calories/serving: 202
WWpoints per serving: 4

• 1 medium swede, peeled
• 1 teaspoon granular sugar substitute (optional)
• 1 tablespoon fresh lemon juice
• 6og/2 1/2oz spring onions, finely chopped
• 1 medium dill pickle, chopped
• 120g/4 1/4oz celery with leaves finely chopped
• 1 1/2 teaspoons salt
• dash paprika
• 18og/6oz mayonnaise
• 4 hard-boiled eggs, chopped

1. Cut the swede into four pieces. Drop into a saucepan of boiling water and boil until tender, which should take about 30 minutes. Drain well and cool.
2. After the swede has cooled, finely chop it and place in a salad bowl. Sprinkle with the sugar substitute, if using, and the lemon juice. Add the spring onions, pickle, celery, salt, paprika and mayonnaise. Toss well, then fold in the eggs.
3. Chill before serving.

SERVES: 4
Calories/serving: 241
WW points per serving: 4
PREPARATION TIME: 10 MINUTES
COOKING TIME: 30 MINUTES

• 4 lean pork steaks
• zest and juice of 2 lemons
• 2 tablespoons runny honey
• 2 garlic cloves, crushed
• 2 talespoons chopped fresh rosemary
• salt and freshly ground black pepper

1. Remove all the fat from the pork steaks with a sharp knife and discard. Place the steaks in a shallow container. Season on both sides with salt and black pepper.
2. Combine the remaining ingredients in a small bowl and mix well. Pour over the pork and turn the steaks over to coat both sides.
3. Cook under a hot grill for 8-10 minutes on each side, basting with more glaze if required. Serve hot.