Serves 6
Fibre 2.9g, protein 24g, fat 23g

• 1 small reound iceberg lettuce
• 1 small head Chinese leaves
• 1 large cucumber, Thinly sliced
• 1 red onion, peeled and sliced
• 1/2 small daikon radish
• 2 small tomatos, each cut into 8 pices
• 6 mint leaves
• 6 coriander leaves
• 60 ml walnuts oil
• 675g sirloin steak
• 1/2 teaspoon salt
• Dressing:
• 2 cloves garlic, peeled and chopped
• 60 ml fresh lime juice
• 1-2 teaspoons granular suger substitute
• 1 tablespoon Tamari soy sauce
• 1teaspoon crushed red pepper flekes

1. Wash and dry the lettuce and Chinese leaves, tear into bite-sized pices and tip into a serving bowl. Mix the cucumber, onion, radish, tomatoes, and the mint and coriander leaves together and pour over the lettuce. Toss well.
3. Heat the walnut oil in a non-stick frying pan over a medium heat. Add the steak, sprinkle with salt and fry quickly until the meat is just rare. Remove from the pan and slice thinly.
4. Fan out the cooked meat on top of the salad. Mix the dressing ingredients together, pour over the salad.

Serves 4
Calories/serving480
WW points per serving 10
Fibre o.2g, protein 49g, fat 29g

• 3 rashers back bacon, diced
• 4og/1 1/2 oz butter
• 1 tablespoon chopped onion
• 4og/1 1/20z mushrooms, sliced
• 90og/2lb cubed stewing veal
• 125ml/4floz water or Chicken Stock
• 225g/8oz sour cream, plus extra for garnish
• 1 teaspoon salt1/4 teaspoon paprika, plus extra for dusting

1. Preheat the oven to 12o°C/250°F/gas3/4
2. Place the bacon, butter, onion and mushrooms in a frying pan and saute slowly until the onion and bacon are lightly browned. Remove the mixture with a slotted spoon and place in an ovenproof serving dish.
3. Leave the bacon fat and butter in the frying pan, then add the veal. Brown the meat on all sides then remove, leaving the fat in the pan. Place the meat in the baking dish with the bacon mixture and mix well.
4. Add the water or Chicken Stock, sour cream, salt and paprika to the frying pan. Heat until just boiling then pour over the meat mixture. Cover the dish and bake for i hour, or until the veal is tender when pierced with a fork. If you wish, serve with a dollop of sour cream and dust with paprika.

Serves 8 ( 10X250ml/ 8floz serving)
Fibre 0.8g, protein 15.2g, fat 4.9g
Calories/serving: 117
WWpoints per serving: 3

• 900g/2lb stewing steak
• 1 teaspoon salt
• 3 litres/5 pints cold water
• 8og/3oz diced onion
• 6og/2 1/2oz diced carrot
• 6og/2 1/2oz diced celery
• 11og/4oz diced tomato
• 15g/1/2 oz chopped green pepper
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped parsley

1. Place the meat and salt in a saucepan with the cold water and bring to the boil over a low heat. Skim any foam off the top, then cover and simmer for 2 1/2 hours.
2. Add the vegetables and seasonings and cook slowly for an additional 1 1/2 hours. Remove the meat and serve with Mustard Sauce. Strain the stock and use as directed in recipes.

SERVES: 4
Calories/serving: 307
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 40 MINUTES

• 4 lean braising steaks
• 1 medium red onion, finely chopped
• 1 X 2.5cm (1 in) piece fresh ginger, peeled and finely chopped
• 1 beef stock cube dissolved in 300ml (1/2 pint) water
• 1 tbsp plain flour
• 225g (8oz) chestnut mushrooms, sliced
• 1 wine glass Madeira wine
• 2 tbsps chopped fresh mixed herbs
• salt and freshly ground black pepper

1. Preheat a non-stick frying pan. Season the steaks on both sides with salt and black pepper and place in the pan. Dry- fry on both sides for 5-6 minutes until ligntly browned.
2. Remove from the pan and place on a plate. Add the onion to the pan and cook gently until lightly coloured. Add the ginger and 2 tbsps of stock. Sprinkle over the flour and ‘cook out’ for 1 minute. Gradually stir in the remaining stock. Add the mushrooms and wine.
3. Return the beef to the pan and add the herbs. Simmer gently for 35-40 minutes until the sauc« has reduced and the beef is tender.