Serves: 8
Fibre 0 g, protein 2.9 g, fat 25 g
Calories/ serving 279
WW Poins per serving: 6

* 1 recipe Vanilla Ice Cream Custard
* 250 ml verry strong decaffeinated coffee
* 1 tablespoon coffee flavouring or liqueur

1. Prepare the Vanilla Ice Cream Custard
2. Brew the coffee using 500ml/16floz of water and 4 tablespoon of decaffeinated ground coffee. When brewed, simmer over a low heat until it reduces by half. Remove from the heat, whisk in the coffee flavouring or liqueur and allow to cool.
3. Whisk the cooled coffee mixture into the Vanilla Ice Cream Custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instruction.

Serves: 2
Fibre 0 g,protein 11 g, fat 26 g
Calories/serving – 290
WW points per serving 6
* 2 tablespoons butter
* 4 eggs
* 1 tablespoon duble cream
* 1/2 teaspoon salt
* freshly ground black pepper to taste

1. Melt the butter in a non-stick frying pan or omlette pan. Tilt the pan so in is well covered with the butter.
2. Beat the eggs with the cream, sald and pepper. Pour into the pan and tilt to spread the eggs to the edges of the pan.
3. Cook over a low heat until the eggs begin to set, then loosen the eggs from the side of the pan with a spatula. Tilt the pan again to allow the uncooked eggs to run to the sides and cook until set. When cooked, carefully fold the outer edges of the omelette into the center to resemble a flat cone. Slide the omelette out of the pan and serve.

Serves: 2
Protein 12.1g, fat 28.9g
Calories/serving 317
WW points per serving 6

* 4 eggs
* 1 tablespoon finley chopped dill
* 1 tablespoon chopped chives
* 2 tablespoons mascarpone cheese
* 30g butter
* salt to taste

1. Combine all the ingredients together and beat until smooth and thoroughly combined.
2. Cook over a low heat until the eggs begin to set, then loosen the eggs from the sides of the pan with a spatula. Till the pan again to allow the uncooked eggs to run to the sides and cook until set.
When cooked, carefully fold the outer edges of the omelette out of the pan and serve.

Servse 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Calories/serving: 284
WWpoints per serving: 6 points

* 4 chicken breasts skinned
* 2X150g (2X5oz) reduced-fat mozzarella, sliced
* 8 basil leaves
* 4 lices Parma ham

1. Preheat the oven to 200C/400F/gas 6
2. Place the chicken breast on a chopping board and slice through the center of each th mark a pocket. Distribute the cheese and the basil leaves between the pockets. Warp the Parma ham around the outside of each breast and place on a non-stick baking tray.
3. Bake in the oven for 25-30 minutes until cooked through. Serve hot.

Serves:4
Fibre 1.5g, protein 11g, fat 23.5g
Calories/serving: 282
WWpoints per serving: 6

• 2 tablespoons olive oil
• 6 shiitake mushrooms, thinly sliced
• 4 spring onions, thinly sliced
• 12 sugar snap peas, trimmed and blanched
• 2 slices sun-dried tomatoes, diced
• 6 eggs
• 2 tablespoons double cream
• 1 tablespoon finely chopped dill (on teaspoon dried)
• 3og/1oz herbed goat’s cheese
• 30g/1oz unsalted butter salt and freshly ground black
• pepper to taste

1. Heat the oil in a non-stick frying pan or omelette pan over a medium heat. Saute the mushrooms and spring onions for 2 minutes. Add the sugar snap peas and sun-dried tomatoes and cook for another 3 minutes (the peas will remain crunchy).
2. Whisk the eggs with the cream and dill; pour carefully over the vegetables and cook until nearly set. Dot the centre of the omelette with the goat’s cheese and butter, then fold over the sides. Season with salt and pepper.

Serves 8
Fibre 1g, protein 3g, fat 26g
Calories/serving: 297
WWpoints per serving: 6

• 1 recipe Vanilla Ice Cream Custard
• 1/2-1 teaspoon raspberry flavouring, to taste
• 12og/4 12oz raspberries
• 2 tablespoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Mix the raspberry flavouring and framboise together.
3. Place the raspberries in a small bowl and sprinkle with sugar substitute. Add the framboise mixture and chill to allow the flavours to combine, which should take about 5 minutes.
4. Whisk the raspberry mixture into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instructions.

Serves: 8
Fibre 0g, protein 10g, fat 28g,
Calories/serving: 307
WWpoints per serving: 6

• 6oml/2floz double cream
• 6oml/2floz water
• 11og/4oz minced beef
• 11og/4oz minced pork
• 11og/402 minced veal
• 1 large onion, peeled and finely chopped
• 2 teaspoons salt
• 4og/1/2oz butter
• 1recipe Cream Sauce
• 1/2 teaspoon grated nutmeg, to garnish
• 1 teaspoon caraway seeds, to garnish

1. Mix the cream and water together in a small bowl. Combine the beef, pork and veal in another bowl.
2. Mix the cream mixture, meats and onion together. Add the salt. Shape into small balls. Melt the butter in a medium frying pan over a medium heat, add the meatballs and brown. Then remove the balls to a dish and keep warm.
3. Make the Cream Sauce and pour over the meatballs. Garnish the meatballs with nutmeg and caraway seeds, if desired, and serve hot.

Serves: 12
Fibre 2.5g, protein 20g, fat 22.2g
Calories/serving: 308
WW points per serving: 6

• 2 teaspoons Dijon mustard
• 2 tablespoons wine vinegar
• 11/2 teaspoons salt
• 2 cloves garlic, peeled and finely chopped
• 9oml/3floz olive oil
• 9oml 3floz groundnut or vegetable oil
• freshly ground black pepper to taste
• 1 teaspoon chopped fresh thyme, or1/2 teaspoon dried
• 9oog /2lb green beans
• 2 green peppers
• 4 celery sticks
• 28og 1002 cherry tomatoes
• 3 x 2oo-g/7-oz cans tuna, drained
• 1 x 6o-g/2 1/2oz can anchovies, drained
• 10 stuffed green olives
• 10 black olives, stoned
• 1 large or 2 small red onions, peeled and very finely sliced
• 2 tablespoons chopped basil
• 5 tablespoons finely chopped parsley
• 4og/1 1/20z spring onions, finely chopped
• 6 hard-boiled eggs, quartered

1. Combine the mustard, vinegar, salt, garlic, olive oil, groundnut or vegetable oil, pepper and thyme in a bowl to make the dressing. Beat until well blended, then set aside.
2. Pick over the beans and break into 3.5-cm/1 1/2-in lengths. Place them in a saucepan and cook in salted water until crisp but tender. Run under cold water and drain in a colander, then set aside.
3. Remove the cores, seeds and white membranes from the green peppers. Cut the peppers into thin rounds and set aside. Trim the celery stalks, cut crossways into thin slices and set aside.
4. In a large salad bowl make a more or less symmetrical pattern of the green beans, peppers, celery and tomatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over the salad.
5. Scatter the onion slices over the salad and sprinkle with basil, parsley and spring onions. Pour over the dressing and top with the hard-boiled eggs.

SERVES: 4
CALORIES/ SERVING: 328KCAL
WW POINTS PER SERVING: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 40 MINUTES

Allow the meat to stand for 10 minutes after cooking. This aLlows the joint to relax and makes it easier to carve.

• 450g (1 lb) leg of lamb, fat removed
• 2 medium red onions, sliced
• 2 garlic cloves, crushed
• 150ml (1/4pint) mushrooms
• 1 tbsp plain flour
• 150ml (1/4 pint) red wine
• 1 X 400g can chopped tomatoes
• 1 tbsp chopped fresh tarragon
• 115g (4oz) button mushrooms
• salt and freshly ground black pepper

1 Preheat the oven to 180C, 350F, Gas Mark 4.
2 Preheat a non-stick frying pan until very hot. Add the lamb and quickly brown on all sides, then transfer the meat to an earthenware dish.
3 Add the onions and garlic to the frying pan and cook until lightly coloured. Add 2-3 tbsps of stock and sprinkle the flour over. Cook briefly then gradually mix in the remaining stock, wine and chopped tomatoes. Bring to the boil and stir in the tarragon and mushrooms. Season with salt and black pepper. Pour the sauce over the lamb and cover with a lid.
4 Place in the oven and bake for 40 minutes until tender.
5 Before serving, scoop any fat from the top of the dish with a small ladle, then remove the meat from the sauce and place on a serving plate. Adjust the consistency of the sauce by
reducing in a saucepan over a high heat. Serve the lamb with the sauce.