Serves: 6
Calories/serving: 410
Fibre 0.5 g, protein 28.4 g, fat 29.2g
WW Points per serving 8

750 g chicken wings ( about 12)
250 ml soy sauce
2 tablespoons granular sugar substitute
60 ml white wine
2 garlic cloves, peeled and mashed
60 ml sesme oil
1/2 teaspoon ground ginger

1. Rinse the chicken wings and pat dry with kichen paper. Cut into pices at the joins and discard the wing tips. Spread the wings in a shallow backing dish, but do not overlap them.
2. Combine the remaining ingredients and pour the sauce over the wings. Marinate overnight in the refrigerate.
3. Heat the oven to170C /325F/gas 3 and bake the chicken wings in the marinade for 1 1/2 hours. Serve warm.

Serves: 4
Fibre 0.7g, protein 49g, fat 51g
Calories/serving: 670
WWpoints per serving: 12

• 9oog/2lb minced beef
• 1 teaspoon salt
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried basil, or 1 1/2 teaspoons fresh, finely chopped
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, finely chopped
• 3 tablespoons olive oil
• 6 slices mozzarella cheese
• 175ml/6floz prepared tomato sauce or passata
• 30g/1oz grated Parmesan cheese

1. Preheat the oven to 2oo°C/40o°F/gas 6.
2. Mix the beef with the salt, parsley, basil and oregano and shape into 6 burgers each 1cm/1/2in thick.
3. Heat the oil in a frying pan and cook the burgers until well browned on both sides. Arrange in a shallow baking dish, making sure they are not touching each other. Top each burger with a slice of mozzarella cheese. Pour on the tomato sauce or passata, sprinkle with Parmesan cheese and bake for 15 minutes.

Serves: 4
Fibre 0. 2g, protin 29g, fat29g
Calories/serving: 374
WW points per serving: 7

• 6 rashers lean streaky bacon
• 1 ripe tomato, finely chopped
• 1 tablespoon vegetable oil
• 560g/11/4lb minced beef
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Fry the bacon until crisp. Remove from the frying pan, place on kitchen paper to drain, then crumble into a large bowl.
2. Saute the tomato in the bacon fat until tender then add it to the bacon.
3. Pour off the bacon fat and heat the oil in the same pan. Combine the meat, salt and pepper with the bacon and tomato mix and shape into burgers, then cook for 5 minutes on each side.

Serves: 2
Fibre 0.5g, protein 33g, fat 40g
Calories/serving: 498
WWpoints per serving: 10

• 350g/12oz minced beef
• 6 drops Tabasco
• 1/2 teaspoons cumin
• 1/2 teaspoon chilli powder
• 1/4 teaspoon garlic powder
• 2 tablespoons butter

1. Mix all the ingredients together except the butter and shape into burgers.
2. Melt the butter in a frying pan and cook the burgers for 5 minutes on each side.

SERVES:4
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
Calories/serving: 265
WWpoints per serving: 5
Fat: 73g
Make these burgers in advance and refrigerate for 2 hours to allow them to hold together during cooking.

• 2 X 400g cans chickpeas
• 8 spring onions, chopped
• 1 garlic clove, crushed
• 1 tablespoons finely chopped fresh ginger
• 2 tablespoons ground coriander
• 2 tablespoons garam masala
• 1 red chilli, finely chopped
• 1 egg, beaten
• 1 -2 tablespoons vegetable stock powder
• 5-8 large basil leaves
• freshly ground black pepper

1. Place all the ingredients in a food processor and blend, using a regular pulse motion, until coarsely chopped.
2. Scrape the mixture into a bowl and add plenty of freshly ground black pepper
3. Divide the mixture into four large balls. Using wet hands, mould into burger shapes by pressing the mixture well between both hands. Cover with food wrap and refrigerate until ready to use.
4. Cook the burgers under a hot grill for 5 minutes on each side until hot through to the centre.