Serves 4
Fibre 0.5g, protein 42g, fat 18g

Calories/serving: 345
WWpoints per serving: 7

• 2 tablespoons rated lime zest
• 2 teaspoons coarse salt
• 2 teaspoons roughly ground coriander seds
• 1 1/2 teaspoons freshly ground black peppre
• 1 1/2 teaspoons ginger
• 4 tablespoons olive oil
• 4 ( 2.5 cm) tuns steaks ( about 675g)
• 280g rocket leaver
• 1 teaspoons red wine vinegar
• salt and freshly ground pepper

1. Rinse the fish and dry on kitcken paper.
2. Mix the lime zest, salt, coriander, ginger and pepper together in a small bowl. Add 1 teaspoon of the olive oil and mix well to form a paste . Spread the paste on both of the tuna steak.
3. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Sear the steack for 2-3 minutes on each side for rare doneness. If you preffer your fish well done, increare the cooking time by 2 minutes per side.
4. While the fish is cooking, toss the rocket with the remaining olive oil and the vinegar. Add salt and pepper. To serve, cut the tuna into 0.5 cm ( 1/4 in) slice and lay over the rocket salad.

Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

I like shrimp, so when I initiate this direction, I knew I had to try this direction. It’s very express and gentle, and has a discriminating, subtle sort (you can add author flavourer and shrub if you necessity a stronger taste).

Makes 4 servings

Ingredients
1 1/2 lbs psychic shrimp, peeled and deveined
1 tablespoon minced ail
3 tablespoons shredded forward parsley
1/4 cup olive oil
1/4 cup lemon humor
1 dash broken red attack flakes
1 flash broken inglorious bush, to sensing

Grooming
1. In a monstrous, non-reactive construction, affect together the flavouring, herb, olive oil, artefact humour, and disgraceful seasoning. Weaken with low red shrub, if desired.
2. Add the shrimp; turn substantially to cover.
3. Marinate in the refrigerator for around 30 transactions.
4. Preheat the framework to place turn. Thread the peewee onto skewers, shrill erstwhile neighbor the outgrowth and once left the membrane.
5. Remove any of the remaining infuse.
6. Softly oil the restaurant barrier. Framework for virtually 2-3 minutes on apiece broadside (or until the peewee turns whitish).

WW POINTS per bringing: 5
Nutritional aggregation per delivery: 205 calories, 11g fat, 0.1g fiber

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 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 6
Fibre: o.8g, protein: 4g , fat: 35g
Calories/serving 367
WWpoints per serving 7

• 50oml/16floz double cream
• 7 1/2 tablespoons granular sugar substitute
• teaspoons granulated gelatine
• tablespoons water
• 25oml/8floz plain whole milk
• yogurt
• 1 1/2 teaspoons coconut extract few grains salt
• 1 teaspoon butter
• 4og(1 1/2oz) unsweetened coconut shards

1. Heat the cream and 6 tablespoons of the sugar substitute in a medium saucepan over a medium heat, and bring to a simmer, stirring to dissolve the sweetener. Sprinkle the gelatine over the water in a cup and leave to stand for 5 minutes.
2. Take the cream off the heat, stir in the gelatine and cool until it is just warm. Whisk in the yogurt, coconut extract and salt. Set the mixture over an ice bath and stirring, chill the mixture to a batter consistency. Pour through a strainer into six custard cups, cover with clingfilm and refrigerate unt.il cold.
Meanwhile, heat the oven to 150°C/325°F/Gas 2. Melt the butter in a baking tin in the oven, add the cotonut and toss to coat. Sprinkle with the rest of the sugar substitute, toss again, spread out and bake for 4 to 5 minutes, then cool. Turn out each panna cotta and top with a tablespoon of coconut shards.

Serves 8
Fibre 4.3g, protein 6.8g, fat: 22g
Calories/serving 355
WWpoints per serving 7

• 75g/3oz unsweetened chocolate
• 375ml/12floz double cream
• 6oml/2floz water
• 2 tablespoons unsweetened cocoa powder
• 3oog/11 oz granular sugar substitute
• 1 1/2 tablespoons rum
• 1 teaspoon vanilla essence
• 1 pre-baked Pastry Case

1. In a pan over a medium heat melt the chocolate with a third of the cream, the water, cocoa powder and sugar substitute, whisking often to mix well. Remove from the heat and leave to cool to room temperature.
2. In a medium bowl, beat the remaining cream until soft peaks form. Stir in the chocolate mixture, rum and vanilla essence and mix well. Pour into the Pastry Case and chill for 3 hours, or until set.

Serves 6
Fibre 2.1g, protein 35g, fat 35g
Calories/serving: 490
WW points per serving: 10

• 1 recipe Pasta Crepes
• 675g/1 1/2lb minced pork
• 3 cloves garlic, peeled and finely chopped
• 3 teaspoons chilli powder
• 45ml/1 1/2floz cider vinegar
• 1 tablespoon olive oil
• 30g/1oz chopped onion
• 25oml/8floz prepared tomato sauce or passata
• 25oml/8floz water
• 1/2 teaspoon ground cumin
• 6 drops Tabasco sauce, or to taste
• 1 teaspoon salt, or to taste
• 18og/6oz Cheddar cheese, grated

1. Prepare 12 Pasta Crepes and set aside.
2. In a bowl combine the minced pork, garlic, 2 teaspoons of the chilli powder and the vinegar.
3. Heat the oil in a frying pan and saute the onion over a medium heat for 3 or 4 minutes until soft.
4. Add the pork mixture to the onion, and fry until brown. Cook thoroughly, then pour off all the fat and set the pork aside.
5. In a saucepan make the sauce by combining the tomato sauce or passata, water, cumin, the rest of the chilli powder, the Tabasco sauce and salt. Simmer for 30 minutes.
6. To make the enchiladas place i tablespoon of the sauce, i tablespoon of cheddar cheese and one-twelfth of the pork mixture down the centre of each crepe. Fold the sides over the centre and place, seam-side down, in a baking dish. Pour the remaining sauce over it all and bake for 15 minutes. Cover with the remaining cheese and bake for 5 minutes more or until the cheese is hot and bubbling.

Serves: 4
Fibre 0.2g, protein 11.2g, fat 32.7g
Calories/serving: 355
WWpoints per serving: 7

• 8 hard-boiled eggs
• 125sml/4floz mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground
• black pepper
• 3og/1oz finely chopped celery

1. Chop the eggs roughly, or push them through the large-holed side of a box grater.
2. In a large mixing bowl, mix the eggs with the mayonnaise, mustard, salt and pepper. Stir in the chopped celery, if using. Serve immediately.

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.