SERVES 4
PREPARATION TIME 5
MINUTES COOKING TIME 10 MINUTES
SETTING TIME 2 HOURS
1Calories/serving 87
WWpoinrs per serving 2
Fat 3.1g

• 1 X 400ml can reduced-fat coconut milk
• 1 sachet sugar-free raspberry jelly
• zest and juice of 1 lime
• 2 tablespoons virtually fat free fromage frais
• fresh mint to decorate
• virtually fat free fromage frais to serve

1. Pour the coconut milk into a small saucepan and heat until boiling.
2. Place the jelly in the mixing bowl. Add the lime zest and juice.
3. Pour the hot milk on to the jelly, whisking well with a hand whisk. Allow to cool slightly, then whisk in the fromage frais. Transfer to a jug and pour into four individual glasses. Place in the refrigerator until set.
4. Decorate each glass with fresh mint and a blob of fromage frais.

Slices: 20
Fibre 0.3g, proetin 12.3g, fat 7.8g
Calories/slice: 130
WW points per slice: 3

• 4 rashers bacon
• 45og/1lb chicken livers
• 2 tablespoons butter
• 6oo-7oog/1lb 5oz-1lb 907 skinless chicken breast fillets, pounded flat
• 2 tablespoons white wine
• 11og/4oz water chestnuts, drained
• 2 hard-boiled eggs
• 4 teaspoons salt
• 1 Boursin cheese, about 90g/3 1/2oz
• 3 tablespoons basil freshly ground black pepper

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Fry the bacon until crisp, then drain and reserve the fat.
3. Heat 2 tablespoons of the bacon fat in a frying pan and saute the chicken livers for about 5 minutes over a medium heat, then remove from the pan and set aside.
4. Add the butter to the pan and melt over a medium heat, then add the chicken breasts and saute for 3 minutes on each side. Add the wine and simmer for a further 3 minutes.
Place the cooked bacon, chicken livers, chicken breast, water chestnuts and eggs into a large bowl or food processor and chop finely. Add the salt, the rest of the bacon fat, the Boursin cheese, basil and pepper to the bowl and mix well.
5. Pack the mixture into a large buttered deep dish or loaf tin, cover with foil and place a heavy weight on top to keep the pate from rising. Bake for 2 hours then turn the oven off and allow the pate to cool in the oven. Unmould and cut into slices.

SERVES: 4
Calories/serving: 317
WW points per serving: 6
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

• 225g (8oz) tofu
• 2 long shallots, peeled and sliced
• 2 orange peppers, seeded and sliced
• 1 X 2.5cm (1 in) piece fresh ginger, finely chopped
• 225g (8oz) pack baby corn, carrots and mangetout
• 225g (8oz) beansprouts
• 225g (8oz) straight-to-wok noodles
• 1 tbsp light soy sauce
• olive oil spray
• salt and freshly ground black peppet
• chopped fresh chives to garnish

1. Drain the tofu well and pat dry with kitchen paper. Cut into pieces and season with salt and black pepper. Heat a non-stick wok or pan until hot. Lightly spray with olive oil spray and add the tofu. Cook quickly over a high heat, tossing the tofu pieces so that they brown evenly.
2. Remove from the pan and place on a plate. Return the pan to the heat, add the shallots and peppers, and cook over a high heat. Add the ginger and corn and carrots, tossing them well./Tdd the mangetout and beansprouts and mix well for 2 minutes. Fold in the noodles and soy sauce until completely heated through. Return the tofu to the pan and stir well.
3. Pile into a serving dish and sprinkle with chopped chives.

Serves: 3
Fibre 0.3g, protein 17g, fat 29g
Calories/serving: 343
WW points per serving: 6

• 1 x 9o-g /3 1/2-oz can skinless and boneless sardines, drained
• 3/4 teaspoon dried dill
• 3 hard-boiled eggs, mashed
• 1/4teaspoon salt
• 18og 6oz soft cream cheese, softened
• 30g/1oz chopped onion
• 3/4 teaspoon fresh lemon juice
• lettuce leaves

1. Blend all the ingredients in a blender or food processor until smooth. Serve, well chilled, on a bed of lettuce leaves.

Serves : 4
Calories/serving: 230
WW points per serving: 4
Fiber 3.8g, fat 18g, protein 3.4g

• 450g/1 lb fresh or frozen stringless green been
• 60g/2 1/2 oz butter
• 225g/8oz shiitake mushroom, sliced
• 1/2teaspoon salt
• 30g/1oz sliced almonds

1. Top and tail the beans, if needed. Simmer in a small amound of water water for 6 to 7 minutes.
2. Melt the butter in a frying pan and saute the mushrooms until brown. Add the salt and almonds.
3. Add the beans to the frying pan and toss well. Simmer 4 minutes and add more salt if needed. Serve hot.

Serves: 6
Calories/serving: 91
WW points per serving: 1
Fibre: 2.6g • Protein: 1g Fat: 5.2g

• 1/2 large swede, peeled and quatered
• 30g/1oz unsalted butter
• 2 medium-size onions, peeled and thinly sliced
• 5 shiitake mushrooms, sliced thinly

1. Boil the swede in water until fork-soft. Drain and return to the pan. Heat the pan gently for 2 minutes to dry the swede, but do not let it stick. Slice the swede into coin-sized pieces, about 1 cm (1/3 inch) thick.
2. Melt the butter in a non-stick frying pan. Add the onions and saute until transparent, then add the mushrooms and continue sauteing until soft. Add the swede and saute until brown and crisp, then serve.

SERVES: 4
CALORIES/ SERVING: 234
WW POINTS PER SERVING: 4
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

For extra flavour, you can add / tsp red chilli paste along with the canned tomatoes.

• 1 X 400g pack low-fat sausages
• 1 onion, chopped
• 1 garlic clove, crushed
• 1/2 red and 1/2 green pepper, seeded and chopped
• 1/2 medium courgette, chopped
• 1 X 415g can baked beans
• 1 X 400g can chopped tomatoes
• 1 tsp red chilli paste (optional)
• 2 tsps Worcester sauce
• 1 tsp tomato puree
• 1 tsp mixed herbs
• freshly ground black pepper

1 Grill the sausages until brown and cooked through.
2 Meanwhile, preheat a non-stick frying pan. Add the onion and garlic and dry-fry for 1 minute. Add the peppers and courgette, cover and continue cooking for a further 2 minutes.
3 When the vegetables are soft, add the baked beans, chopped tomatoes, chilli paste (if using), Worcester sauce, tomato puree and herbs and mix well. Simmer over a low heat for 10 minutes.
4 When cooked, cut the sausages into chunks and add to the vegetable mixture. Simmer for a furder 5 minutes, and add ground black pepper to taste.

SERVES: 4
CALORIES/SERVING: 88
WW POINTS PER SERVING: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES

• 2 bunches (1 kg/2lb) fairly thick fresh asparagus
• 1 vegetable stock cube
• 1 lemon, cut into quarters
• 1 tsp cracked black pepper
• 2 tbsps Parmesan shavings

1 Trim or break the asparagus stems off. Using a vegetable peeler, shave away 5cm (2in) from the base of each stem. Blanch by placing in a pan of boiling water with the vegetable stock cube, and cook for 3-4 minutes.
2 Drain the asparagus (you can retain the cooking water to use in soup and sauces).
3 Preheat a griddle pan until hot. Add the asparagus and cook for 2-3 minutes on each side until slightly charred. Squeeze the lemon juice over and season with cracked black pepper.
Serve hot, sprinkled with a few Parmesan shavings