Maple Walnut Muesli

Serves: 4
Calories per serving: 163

Ingredients

250g rolled oats
120ml skimmed milk
3 tablespoons chopped walnuts
3 tablespoons maple syrup

Method

0. Place the oats and maple syrup in a bowl. Add the milk. Cover and refrigerate overnight
0. Stir in the nuts when ready to serve.

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Greek Yoghurt, Wild Honey and Summer Fruits

Serves: 1-2
Calories per serving: 235
Preparation time: 5 minutes

Ingredients

1 small tub low fat Greek yoghurt
1 fresh peach
1 plum
A selection of berries inc. strawberries, blueberries and raspberries
honey

Method

0. Cut the peach into thick slices
0. Stone and quarter the plum
0. Mix all the fruit together in a bowl
0. Pour the Greek yoghurt onto the fruit
0. Drizzle with honey

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Very Berry Smoothie

Calories per serving: 126
Preparation time: 5 minutes
Serves: 1

Ingredients

1 small ripe banana
140g strawberries, raspberries, blueberries or blackcurrants
(or use a mix), plus extra to serve
Apple juice

Method

0. Slice the banana into your blender or food processor
0. Add the berries of your choice. Whizz until smooth
0. With the blades whirring, pour in juice or water to make the consistency you like

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Low fat Spanish omelette

Serves: 4

Ingredients

1 large onion
6 large potatoes
6 large eggs
olive oil
salt and black pepper

Method

0. Wash and peel the potatoes and onion. Slice the potatoes and onion into ½ inch thick slices and season with salt and pepper.
0. Add your slices to a medium-sized saucepan with boiling water and cover. Allow to boil on a high heat for about 10-14 minutes until the potatoes are soft yet still firm enough to hold their shape.
0. Spread the potatoes and onion over a grill pan covered in baking paper and place under a hot grill. Grill on a medium heat for 3-5 minutes and turn, grilling for another 5 minutes. While the potatoes are grilling, beat your eggs in a large bowl and mix in the milk.
0. Add the potatoes and onion to the egg and season if you need to.
0. Add a tablespoon of olive oil to a large pan on a high heat. Allow the oil to become hot and pour in the tortilla mixture.
0. Cook until the eggs set, first on high heat, and then lower (unlike a traditional French omelette, the Spanish omelette should cook through slowly). As the tortilla begins to set, shake the pan gently to stop it from sticking.
0. When cooked, turn the omelette out onto a plate and enjoy hot or cold, sliced like a cake into 6 or 8 wedges.
0. When cold, these tortilla wedges can be wrapped in cling film for picnics - perfect!

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Chicken Caesar Wrap

Serves: 1
Calories per serving: 180

Ingredients

Shredded lettuce
1 small wheat tortilla
25g wafer-thin cooked chicken
1 cherry tomato, sliced
2 tsp low-fat Caesar dressing
freshly ground black pepper

Method

0. Place the shredded lettuce on the tortilla, top with the chicken and finish with slices of tomato.
0. Spoon over the dressing, season and then roll up your tortilla, tucking in the bottom to make a little pouch, which will stop the filling from falling out.

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Tomato, Mozzarella and Basil Salad

Serves: 4
Calories per serving: 280
Preparation time: 10minutes

Ingredients

1 packet of low fat / ‘healthy living’ fresh mozzarella cheese
4 medium tomatoes, sliced
sea salt to season
Freshly ground black pepper
3 tbsp olive oil
Handful of chopped fresh basil leaves

Method

0. Remove cheese from brine and cut into 16 thin slices
0. Season tomato slices evenly with salt and pepper
0. Alternate tomato and cheese slices on a serving dish and drizzle with olive oil
0. Just before serving, sprinkle with chopped basil

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Warm Potato and Tuna Salad with Pesto

Serves: 4
Calories per serving: 338
Preparation and cooking time: 30 minutes

Ingredients

650g new potatoes, halved lengthways if large
2 tbsp pesto
4 tbsp olive oil
8 cherry tomatoes
175g can tuna
200g green beans, halved
A couple of handfuls of spinach, preferably baby leaves, tear if larger

Method

0. Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender
0. Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add beans to the potatoes for the last 3 minutes of cooking time
0. Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little from the warmth of the vegetables. Season with salt and black pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together

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Dijon Chicken and Pasta

Serves: 1-2
Calories per serving: 591
Preparation and cooking time: 30 minutes

Ingredients

4 chicken breasts, skinless 120g-170g each, sliced in thin strips
1 tbsp olive oil
1 tsp salt
freshly ground black pepper
1 small onion, finely diced
4 cloves garlic, finely minced
½ glass dry white wine
360ml chicken stock
2 tbsp Dijon mustard
2 tbsp fresh basil
2 tbsp low fat sour cream
340g pasta (like penne or fusilli)

Method

0. Heat the olive oil in a large frying plan over a moderately high heat. Season the chicken with the salt and pepper and add to the pan. Fry until golden brown on both sides, about 6 minutes.
0. Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook 1 minute more. Remove the chicken from pan and set aside.
0. Turn the heat to medium, add the wine and reduce until it is almost completely evaporated. Add the chicken stock and reduce by half. Add the mustard and low fat sour cream, and stir until the sauce is creamy.
0. Meanwhile, place a large saucepan of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.
0. Add the chicken and pasta to the sauce and toss until coated. Sprinkle with fresh basil.

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Margherita Pizza

Serves: 4
Calories per serving: 256

Ingredients

400 g (14 oz) of canned chopped tomatoes
1 tbsp tomato puree
Pinch of oregano
30 cm (12 inch) thin pizza base
85 g half-fat mozzarella cheese, grated
2 tomatoes, sliced thinly
Freshly ground black pepper

Method

0. Heat the olive oil in a large frying plan over a moderately high heat. Season the chicken with the salt and pepper and add to the pan. Fry until golden brown on both sides, about 6 minutes.
0. Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook 1 minute more. Remove the chicken from pan and set aside.
0. Turn the heat to medium, add the wine and reduce until it is almost completely evaporated. Add the chicken stock and reduce by half. Add the mustard and low fat sour cream, and stir until the sauce is creamy.
0. Meanwhile, place a large saucepan of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.
0. Add the chicken and pasta to the sauce and toss until coated. Sprinkle with fresh basil.

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Tangy hot chicken salad

Serves: 2
285 calories per serving

Ingredients

2 chicken breast fillets, skinless and boneless 150g lettuce
2 medium capsicum peppers
2 onions
30g butter
2 sticks of celery
25g toasted almonds
2 tbsp sultanas
50g sun-dried tomato & chilli salad dressing

Method

0. Dice the chicken into small pieces and finely chop the onions and peppers.
0. Melt the butter in a pan over a medium heat and add the chicken.
0. Shred the lettuce and slice the celery.
0. When the chicken is almost cooked, add the peppers and onions to pan to soften slightly.
0. Once the chicken in cooked, drain the contents of the pan and toss the mixture together with the lettuce, celery, almonds and sultanas.
0. Drizzle on the chilli dressing.

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Comforting Chicken Soup

Serves: 6
110 calories per serving

Ingredients

1 chicken
1 medium parsnip
2 carrots
1 leek
1 onion
2 sticks of celery
1 stock cube
Salt and pepper
About 4 litres of water

Adios tip: Use any root vegetables you have around – carrots, swede, parsnips, even squash or sweet potatoes.

Method

0. Firstly, chop the parsnip into quarters, top and tail the carrots and cut in half.
0. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
0. Cover with water.
0. Slowly bring the pan to boil and crumble in the stock cube, then turn right down. Leave just below a simmer for three hours.
0. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
0. Season with salt and pepper to taste.

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Quick & Easy Pea & Ham Soup

Serves: 2 as a main meal or 4 as a light bite

Ingredients

1 onion, peeled and roughly chopped
1 small bag of frozen peas
150g cubed pancetta
1 veg or chicken stock cube dissolved in 2 pints (1 litre) boiling water
Small sprig of mint (optional)

Method

0. Put the chopped onion and pancetta into a deep pan. Fry until pancetta is cooked and onions are soft.
0. Drain off any excess fat from the pan.
0. Add the stock water to the pan.
0. Add bag of peas into the boiling water. Lightly simmer for 10 minutes.
0. Roughly blend the mixture – depending on how you like your soup.
0. Chop then sprinkle the mint on top. Serve and enjoy!

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Slimmers' Spaghetti Bolognese

Serves: 4

Ingredients

1 onion, finely chopped
2 garlic cloves, crushed
300g extra lean minced beef
250g mushrooms, thinly sliced
1 can chopped tomatoes
300ml beef stock
1 tsp marmite (optional!)
300g wholemeal spaghetti
Salt and freshly ground black pepper
Light spray oil for frying

Method

0. Lightly spray the pan with the oil and cook the onion and garlic for a couple of minutes until just softened. Stir in the mince and brown.
0. Add the mushrooms and cook for a minute. Add the chopped tomatoes, stock and marmite. Season with salt and pepper and bring the whole lot to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.
0. Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between 4 serving plates. Top with the bolognese sauce.

Adios tip: Marmite adds a lovely rich, beefy flavour to the Bolognese. If you hate it, just leave it out or try adding a tablespoon of Worcestershire sauce instead for extra flavour.

You can also add any extra veg you’d like to the Bolognese to make it extra filling and healthy.

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Chicken Noodle Soup

Serves: 8
Calories per serving: 167

Ingredients

2 medium chopped carrots
1 tbsp corn-flour
2 medium onions
3 cloves garlic
220g egg noodles
1 red pepper
2 tsp cayenne pepper
2 chicken stock cubes

Method

0. Preheat oven to 220°C/425°F/Gas Mark 7.
0. Place the chopped tomatoes, tomato puree and oregano in a pan. Simmer for 5 minutes until you have a thick, pulpy sauce.
0. Spread the tomato sauce over the pizza base to within half an inch/1 cm of the edges. Sprinkle with the cheese and top with the slices of tomato.
0. Season and place directly on an oven shelf. Bake for 15-20 minutes.

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Waistline-Friendly Winter Stew

Ingredients

1 onion
1 sweet potato, peeled and cubed
2 carrots, peeled and chopped
1 lb butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 cloves garlic, crushed
1 red pepper, chopped
1 pint vegetable stock
tin of chopped tomatoes
2 tbsp lime juice
1 (10 oz) pack of frozen peas
salt and black pepper

Method

0. Cook onions, sweet potato, carrots, squash, parsnips, garlic, and half the stock in a covered pan for 10 mins, stirring occasionally. Add a few tablespoons of water if the mixture starts sticking.
0. Add the remaining stock along with the bell pepper, tomatoes and lime juice.
0. Bring back to the boil then reduce heat and simmer covered until vegetables are tender (about 12-15 mins).
0. If the stew sticks to the pan or gets thicker than you’d like, just add more stock or water.
0. Add peas and stir occasionally until hot (about 2 minutes). Add salt and pepper to taste. Ladle into soup bowls. Enjoy!

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Baked Potato Gnocchi with Spinach & Ricotta

Serves: 6
Calories per serving: 250

Ingredients

6 tablespoons low fat ricotta cheese
fresh basil
grated reduced fat mozzarella
2 tbsp grated parmesan cheese
1 egg
650 ml bottled tomato sauce
450g potato gnocchi
2 handfuls of spinach

Method

0. 1. Preheat oven to 200C/400F/Gas 6. Lightly coat a large ovenproof dish with cooking oil and put aside.
0. 2. In a small bowl, combine ricotta, basil, 4 tablespoons of the mozzarella, the parmesan and egg. Put aside.
0. 3. Spread a thin layer of tomato sauce in the dish. On top of sauce, layer half of the uncooked gnocchi and spinach. Cover with another thin layer of sauce. Repeat process, ending with sauce. Sprinkle on remaining mozzarella.
0. 4. Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let sit 15 minutes before serving.

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Dijon Chicken and Pasta

Serves: 1-2
591 calories per serving

Ingredients

4 chicken breasts, skinless 120g-170g each, sliced in thin strips
1 tbsp olive oil
1 tsp salt
freshly ground black pepper
1 small onion, finely diced
4 cloves garlic, finely minced
½ glass dry white wine
360ml chicken stock
2 tbsp Dijon mustard
2 tbsp fresh basil
2 tbsp low fat sour cream
340g pasta (like penne or fusilli)

Instructions

0. Heat the olive oil in a large frying plan over a moderately high heat. Season the chicken with the salt and pepper and add to the pan. Fry until golden brown on both sides, about 6 minutes.
0. Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook 1 minute more. Remove the chicken from pan and set aside.
0. Turn the heat to medium, add the wine and reduce until it is almost completely evaporated. Add the chicken stock and reduce by half. Add the mustard and low fat sour cream, and stir until the sauce is creamy.
0. Meanwhile, place a large saucepan of water on to boil. Add the pasta and cook about 12 minutes until al dente. Drain.
0. Add the chicken and pasta to the sauce and toss until coated. Sprinkle with fresh basil.

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Grilled Portobello Sandwich

Serves: 4
256 calories per sandwich

Ingredients

1 ½ tablespoons olive oil
2 cloves garlic, finely chopped
1 ½ teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
4 portobello (large, flat) mushrooms
130g cream cheese, low fat whipped or goat cheese
4 pieces of foccacia or other quality bread, sliced in half lengthwise
handful spinach, washed and dried
4 slices of tomato

Method

0. Preheat the grill.
0. Mix the olive oil, garlic, salt pepper and half a teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture.
0. Grill the mushrooms until they are soft in the centre, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1” strips.
0. Mix the cheese, the rest of the basil, salt and pepper together.
0. Spread 4 halves of bread with the cheese mixture, then top with the spinach, a slice of tomato and the sliced mushroom. Place the other half of the bread on top.

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Coconut Chicken With Thai Curry and Basil

Serves: 4
Calories per serving: 402

Ingredients

1 tbsp yellow curry paste
340g light coconut milk
1 tbsp olive oil
4 chicken breasts, about 120g – 170g each, cut into strips
1 small onion, chopped
1 tbsp minced garlic
450ml chick stock
1 medium aubergine, peeled and chopped into 1" cubes
salt to taste
freshly ground black pepper
25g thinly sliced basil leaves

Method

0. Combine the curry paste and coconut milk in a small saucepan. Bring to a boil, stirring occasionally, then turn down the heat and simmer.
0. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the chicken and brown, about 5 minutes. Lower the heat to medium, add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add chicken stock, by the tablespoonful, as needed to keep the mixture from sticking and burning.
0. Add the aubergine and the remaining chicken stock. Simmer until the aubergine becomes tender, about 10 minutes.
0. Stir in the basil and curry mixture. Adjust the salt and pepper. Serve with rice.

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Mango Chicken Stir Fry

Serves: 4
Calories per serving: 205
Preparation and cooking time: 40 minutes

Ingredients

3x125-150g chicken breast fillets, skinless
1 tbsp corn-flour
1/4 tsp Chinese five-spice powder
4 tbsp vegetable oil
125g cashew nuts, unroasted and unsalted
2 medium carrots, halved and cut into strips
4 spring onions, sliced diagonally
1 medium courgette, halved and cut into strips
125g sugar snap peas
1 ripe medium mango, stone removed, quartered, peeled and thinly sliced
1 tbsp dry sherry
2 tbsp dark soy sauce

Method

0. Cut each chicken breast in half lengthways, slice thinly and place in a bowl. Mix together the corn-flour and Chinese five spice powder. Sprinkle over the chicken and toss well together
0. Heat 2 tbsp of the vegetable oil in a wok and stir fry the chicken pieces for 3-5 minutes until cooked and lightly browned. Remove from the pan and keep warm
0. Add the remaining oil to the pan and quickly stir fry the cashew nuts until lightly browned. Add the carrots, spring onions and courgette and cook, stirring, for 3-4 minutes. Stir in the sugar snap peas and mango slices and cook for a further 1-2 minutes
0. Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir fry for 3-4 minutes

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CHICKEN AND VEGETABLE KORMA

Serves: 8
Calories per serving: 245

Ingredients

Low fat cooking spray
1 onion, sliced thinly
400 g jar of half fat korma curry sauce
4 medium boneless, skinless chicken breasts, diced
1 small cauliflower, divided into small florets
100g (3 ½ oz) frozen peas or petit pois

Method

0. Spray non-stick frying pan with the low fat cooking spray and lightly fry the onion.
0. Add the curry sauce, 200 ml (7 fl. oz) cold water, the diced chicken and cauliflower.
0. Bring to the boil, cover tightly and cook on a low heat for 20 minutes.
0. Add the petit pois or peas 5 minutes before the end of the cooking time.
0. When the curry has finished cooking, stir well and serve.

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CHILLI BEEF AND VEGETABLES

Serves: 4
Calories per serving: 260

Ingredients

250g (9 oz) extra lean minced beef
1 red pepper, de-seeded and finely chopped
460g jar of medium hot chilli sauce
460g jar of medium hot chilli sauce

Method

0. Brown the mince in a non-stick frying pan.
0. Add the peppers and stir fry for a few minutes before adding the sauce and beans.
0. Stir well, cover tightly and simmer for 20 minutes. Stir before serving.

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Tasty turkey & vegetable fajitas

Serves: 4
350 calories per serving

Ingredients

300g skinless turkey breast
1½ tbsp olive oil
1 tbsp lemon juice
1 clove garlic, crushed
½ tsp chilli powder
a small aubergine
1 courgette
1 yellow pepper
1 onion
8 tortillas (7”)
170g pot low fat salsa
50g low fat sour cream

Method

0. In a large bowl, mix ½ tbsp olive oil with the lemon juice, crushed garlic and chilli powder.
0. Cut the turkey breast into thins strips 1½cm wide. Add to the bowl and stir until all sides are coated. Leave in the fridge to marinate.
0. Meanwhile, top and tail the aubergine and courgette, de-seed the pepper, and halve and peel the onion – then cut all vegetables into thin strips 1cm wide.
0. Preheat oven to 190°C and warm 2 ovenproof dishes.
0. Heat a wok over a high heat. Add ½ tbsp oil and, when smoking hot, add the vegetables. Stir fry for 5 minutes, or until the vegetables soften and turn brown around edges. Remove from wok to ovenproof dish and pop in oven to keep warm.
0. Place the tortillas onto a plate and cover with cling film (ready to microwave at the last minute). Or you can wrap them in foil and pop in the oven.
0. Heat the remaining ½ tbsp olive oil in the wok, add the turkey and stir fry for 3-4 minutes (or until browned on the outside and white on the inside). Once the turkey’s cooked, put it in the other ovenproof dish.
0. Heat the tortillas in the microwave for 1 minute (or remove tortillas from oven when warm).
0. These fajitas are best served ready to wrap - each person has two tortillas and adds vegetables, turkey, a large teaspoon of salsa and a small teaspoon of sour cream per tortilla.

This recipe also works really well without the turkey as a vegetarian option.
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Roast chicken and squash

Serves: 6
330 calories per serving

Ingredients

6 cloves of garlic
salt and black pepper
olive oil
1.8–2kg chicken
300g sweet potatoes and 1/2 a butternut squash, peeled and chopped into medium-sized pieces
2 red onions, quartered

Method

0. Preheat oven to 220ºC.
0. Drizzle olive oil over chicken and season with salt and pepper.
0. Put the chicken in a roasting tray and cook for 20 minutes, then turn the temperature down to 190ºC and continue roasting for another 50 minutes.
0. Put the potatoes, squash, red onion and garlic cloves in a separate roasting tray and sprinkle with a little olive oil and sea salt
0. The vegetables need to go in for the last hour.
0. Serve the roast chicken (skin off) squash and potatoes as they are or with some broccoli

Adios tip: Use any root vegetables you have around instead of our mixed with the squash – carrots, swede, parsnips and sweet potatoes all work just as well.

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Raspberry Crunch

Serves: 6
Calories per serving: 300

Ingredients

200g reduced fat crème fraîche
225g very low fat natural fromage frais
6 level tbsp reduced sugar raspberry jam
6 meringue nests, roughly crushed
225g raspberries
sprigs of mint, to decorate

Method

0. Whip the crème fraîche until just beginning to hold its shape.
0. Fold in the fromage frais, jam and crushed meringue.
0. Place a few raspberries in the base of 6 individual dessert glasses, reserving a few for decoration.
0. Gently spoon the meringue mixture into the glasses, then decorate with the remaining raspberries and sprigs of mint.
0. Chill until ready to serve, eat within 2 hours of making.

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Strawberry and Apple Crumble

Serves: 4
155 calories per portion.

Ingredients

450 g cooking apples
150 g strawberries
30 ml low calorie sweetener
half a teaspoon of cinnamon
2 tbsp orange juice

Method:

0. Preheat the oven to gas mark 4/180°C.
0. Peel, core and slice the apples. Halve the strawberries and toss together with the apples, sweetener, cinnamon and orange juice.
0. Put the ingredients into a 1.2 litre ovenproof dish, or four individual dishes.
0. Combine the flour and oats in a bowl and mix in the low fat spread with a fork. Sprinkle the crumble evenly over the fruit.
0. Bake for 40-45 minutes (or 20-25 minutes for individual dishes) until golden brown and bubbling.
0. Serve warm, with low fat custard or yogurt.

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See Lifestyle section for more tasty recipes

Summer Pudding

Serves: 6
160 calories per serving

Ingredients

600 g mixed summer fruit (raspberries, blueberries, redcurrants, sliced strawberries)
2 ripe peaches or nectarines, stoned and diced
3 tbsp sugar, or to taste
150 ml cranberry juice
8 thin slices of white bread, 1 or 2 days old
reduced fat crème fraîche to serve (optional)

Method

0. Crush the fruit types individually, making sure the skins are broken and the fruit is pulpy. Put all the fruit in a bowl with the sugar and cranberry juice and stir. Leave to soften for 2 hours.
0. Remove the crusts from the bread and cut the slices into strips or triangles. Using a 1 litre pudding basin, fit the bread to line the bottom and sides, reserving enough to cover the top. Fill any gaps with small bits of bread.
0. Reserve 2-4 tbsp of juice from the fruit, then gently tip the fruit mixture into the bread-lined pudding basin. Top with the remaining bread. Cover with a plate that just fits within the rim of the basin, putting it directly on top of the bread. Place a heavy weight - like a can of food - on top and put the pudding in the fridge to chill for 8 hours or overnight.
0. To serve, turn the pudding onto a serving dish. Use the reserved juice to brush or pour over any parts of the bread that haven’t been coloured. Serve with crème fraîche if liked.

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Guilt-Free Sticky Toffee pudding

Serves: 9
352 calories per serving

Ingredients

200g stoned dates, chopped
175ml boiling water
1 tbsp set honey
75g flour
1 tsp vanilla extract
2 eggs
250g grated raw carrot
2 tsp baking powder
2 tbsp treacle
½ tsp salt
200g mixed chopped nuts

For the sauce

90g unsalted butter
2 tsp black treacle
1 tbsp set honey
6 tbsp ordinary loose black tea

Method

0. Preheat the oven to 180°C.
0. Line a 24 cm square tin with baking parchment on the base and lightly oil the sides.
0. Put the dates in a bowl and pour over the boiling water. Wrap in cling film and set aside.
0. Put nuts into a food processor and blitz until powdered.
0. Add the grated carrot, flour, vanilla, honey, eggs, treacle and baking powder into the food processor and whiz up until well blended.
0. Empty the mixture into the prepared tin and pop in the middle of the oven for 1 hour. You may need to place a piece of foil over the cake 45 minutes into the cooking time to prevent it from getting too brown on the top.
0. While you're waiting you can make the sauce. Simply place all the ingredients into a small milk pan and bring to the boil.
0. Whisk the sauce thoroughly and boil for 3 minutes until syrupy and glossy. Then set aside.
0. Serve the sticky toffee pudding with the sauce - it is lovely when still slightly warm.

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Apple Crumble

Serves: 6
296 calories per serving

Ingredients

filling

750g (about 4 or 5) Bramley apples, peeled, cored and thickly sliced
2-3 tbsp powdered artificial sweetener (e.g Canderel)
1 ½ tsps cinnamon
juice and zest 1 orange

topping

100g wholemeal flour
90g butter, cold, cut into cubes
3 tbsp powdered sweetener
50g whole porridge oats

to serve: low fat crème fraiche

Method

0. Heat the oven to 180°C. Put the apples, sugar, cinnamon, orange zest and juice, and three tablespoons of water in a large pan.
0. Stir gently over a low heat until the sugar has melted and the apples begin to break down. Pour into a two-litre pie dish and leave to cool a little while you make the topping.
0. Put the flour and butter in a mixing bowl and rub together until it resembles breadcrumbs. Add the sugar and oats and mix through.
0. Sprinkle over the apples, pressing down if necessary. Bake in the oven for 25 mins or until golden and crisp.

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