Serves 8

25g white chocolate
175g frozen mixed berries, defrosted (I had blackberries, raspberries, strawberries, redcurrants and blackcurrants)
4 trifle sponges, sliced in half lengthways
1 500ml container of low fat vanilla ice cream (I used Carte D’Or light)

To serve:
Ready made raspberry coulis
100g berries as above, defrosted

Spray a 2lb loaf tin with oil and then line with cling film.
Melt the white chocolate in a bowl over a pan of simmering water. Using a teaspoon, drizzle the melted chocolate in a zigzag pattern over the base of the tin. Place in the freezer for 10 mins to set.
Blend 100g of the berries, and then drizzle this in a zigzag pattern in the opposite direction over the white chocolate – then place in the freezer for 15 mins to set.
Working quickly, spread one third of the ice cream into the tin, then drizzle with half of the remaining blended fruit and top with half of the trifle sponges.
Mix a third of the ice cream with the remaining 75g of berries and crush them slightly, then spread this into the tin. Drizzle with the remaining blended fruit and top with the trifle sponges.
Top with the remaining ice cream and smooth over.
Cover the top with cling film and then place in the freezer for at least 4 hours.
When ready to serve, take the terrine out the freezer and leave for 10 minutes. Then turn out onto a flat board and carefully cut into slices.
Drizzle your plates (large ones look good) with the coulis in a zigzag pattern and then place a slice of the terrine in the middle and place assortment of berries around the terrine. Delicious!

Serves 6

600g new pototoes, whole with skins still on (could also use old potatoes or peeled sweet potatoes)
1 onion, diced
2 cloves, garlic crushed
1/2 red pepper, diced
1/2 yellow pepper, diced
2 courgettes, chopped
150g sweetcorn kernels
2 fresh chillis, finely chopped (or use chilli powder/flakes if you don’t have fresh)
400g tin of kidney beans, drained and rinsed
400g tin of chopped tomatoes
200ml (approx) passata
1 vegetable stock cube
1 tsp sugar
Salt and freshly ground black pepper
3 tbsp grated low fat cheddar (I used Weight Watchers)

You’ll need a large shallow ovenproof dish for this.

In a saucepan, cover the whole new potatoes with water and bring to the boil, then simmer for about 15 mins until just under cooked. Drain and leave to cool a little.
In the meantime, spray a pan with a little oil and add the onion, garlic and peppers and cook for a few minutes with the lid on until softened.
Add the courgettes, sweetcorn and chillis and cook for a few more minutes to soften a little.
Add the kidney beans, tomatoes, passata, stock cube, sugar, salt and pepper and simmer for about 10 mins.
Preheat the oven on to 160 degrees fan forced.
Check the sauce for seasoning and adjust if necessary.
Pour the sauce into a large ovenproof dish.
Cut the new potatoes into wedges and scatter them randomly onto the sauce (i.e some with skin side up, some not) and spray with a little spray oil, then season with salt and pepper.
Place in the preheated oven and cook for about 40 mins.
Take dish out of the oven and sprinkle with the cheese and place back into the oven for another 5 mins.
Serve with a large salad. Delicious and healthy!

If using old potatoes, you could slice them instead of doing wedges. If using sweet potatoes, you could mash instead of wedges.

Makes 16

75g low fat spread (38% fat – I used ‘I can’t believe it’s not butter light’)
50g light muscavado sugar
2 tbsp runny honey
250g oats
1/4 tsp baking powder
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
pinch of salt
1 large ripe banana
2 tsp vanilla extract/essence

Preheat oven to 160 degrees fan forced.
Grease and line the base of a 22in square baking tin.
Melt the spread, sugar and honey in a pan, stirring well.
Stir in the oats, baking powder and seeds along with a pinch of salt.
In a bowl, mash the banana with the vanilla extract, then stir into the oat mix.
Spoon into the prepared tin and press down firmly.
Bake for 25-30 mins until golden and firm to the touch. Cut into 16 square whilst still warm and then allow to cool.
Store in an airtight container. YUM!

Serves 6

3 large chicken breasts, cut into chunks
1 whole chorizo sausage, sliced (approx 170g)
3 teaspoons harissa paste (I use one from M&S)
6 skewers soaked in warm water for 30 mins

Mix the chicken with the harissa paste.
Alternate the chicken and chorizo on the skewers.
Place on the BBQ or under a hot grill until chicken is cooked through and the chorizo and crisp on the edges (approx 10 mins).
Great served with the Morrocan carrot salad!

Makes at least 16 – you choose how big you want them!

1 x 397g can 97% fat free condensed milk
250g rolled oats (not instant)
75g shredded or dessicated coconut
100g dried cranberries or any dried berries of your choice (or a mixture)
150g mixed seeds (pumpkin, sunflower and sesame)

Preheat oven to 130 degrees/gas mark 1/2 and line a 23x33x4cm baking tin with baking parchment or paper.
Warm the condensed milk in a large pan.
Mix together all the other ingredients and then add the warmed condensed milk.
Spread the mixture into the tin and press down with a spatula or use your hands.
Bake for 1 hour and let it cool for 15 mins.
Slice into chunks.
Apparently they store well too (I wouldn’t know as they disappear very quickly!)

Serves 4/6 generously

3 sweet potatoes peeled and cut into chunks
1 large red pepper, cut into chunks
1 large green pepper, cut into chunks
1 large yellow pepper, cut into chunks
2 courgettes, thickly sliced
8oz or 200g bulgar wheat

For the dressing:
1 garlic clove crushed
50ml extra virgin olive oil
50ml balsamic vinegar
squeeze of clear honey (about 2 tablespoons)
salt and pepper

Pre-heat oven to 180 degrees.
Drizzle some olive oil in a large baking tray and add the vegetables, tossing in the oil. Place in the oven and bake for about 45-50 mins, giving them a shake every so often.
Place bulgar wheat in a large bowl and pour boiling water over to more than cover – leave to soak.
In the meantime make the dressing by mixing ingredients together, season to taste.
When the roasted veg are ready, drain the bulgar wheat in a sieve squeezing out any liquid by pressing with the back of spoon.
Add the roasted veg and dressing to the bulgar wheat and mix thoroughly – add more salt and pepper if needed.

Serves 4 or 8

4 courgettes (whole or cut in half in the middle)
4 teaspoons green pesto
1/3 block feta cheese
4 teaspoons toasted pine nuts (optional)
Salt and pepper

Line a small pan with foil and give it a light spray with oil.
Cut a v-shaped groove in the courgette lengthways to give you a recess of about 1cm deep.
Fill the recess with pesto and then cut the feta into long slices to fit the recess.
Sprinkle with pine nuts (if using).
Place on the baking tray and then grind salt and pepper over.
Cover with foil and place into the BBQ or in the oven for about 20 mins or so until they have gone soft.

Serves 8

4 heaped teaspoons coffee granules
4 teaspoons brandy
1/2 pint water
1 packet sponge fingers (approx 12)
1 sachet Bird’s sugar-free dream topping
1/4 pint skimmed or semi-skimmed milk
12oz (350g) low-fat fromage frais
powdered drinking chocolate to decorate

Mix the coffee with the brandy and make up to 1/2 pint (300ml) with water. Pour half into a shallow dish and place 1/ the sponge fingers into liquid and allow it to soak up.
Arrange the fingers into the base of a serving dish to form a layer.
Place the milk in a large bowl and then add the dream topping and follow instructions on packet.
Mix in the fromage frais.
Spoon 1/2 the mixture over the soaked sponge fingers.
Soak the remaining sponge fingers in the leftover brandied coffee and place in the dish.
Top with the remaining fromage frais mix.
Just before serving, sprinkle with the chocolate powder.

225g or 8oz cooking apples – peeled, cored and chopped
225g or 8oz sultanas
150ml or 1/4 pint milk
175g or 6oz brown sugar
350g or 12oz self raising flour
10ml or 2 teaspoons mixed spice
175g or 6oz butter
1 egg, beaten
25g or 1oz demerara sugar

Preheat oven to 170 fan forced or gas mark 3. Line and grease a 8 inch square or round tin.

Mix the apples, sultanas, milk and sugar together in a medium-sized bowl, then add the beaten egg.

In a large bowl sieve the flour and spice together and then rub in the butter.

Add the fruit mix to the flour mixture and stir well.

Place into the prepared tin and sprinkle with the demerara sugar.

Bake in the oven for 1 hour 45 mins until risen and golden brown.

Serves 4 as a side

2 heaped tablespoons sultanas
3 large carrots, grated
1 clove garlic, crushed
1 heaped tablespoon toasted seeds (I use pine nuts, sesame, sunflower and pumpkin)
1 spring onion, finely sliced
1 tablespoon fresh coriander, chopped
1 red chilli, finely chopped
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
salt and pepper

Plump the sultanas in hot water for 5 mins and then drain.

Mix everything else together thoroughly and season well.

Only put the lemon juice and olive oil on when you are ready to serve – mix well. So many gorgeous flavours here – I’m sure it will become a favourite!