tortillas2-3 tablespoons light olive or vegetable oil 4 large British Lion eggs 1 avocado, finely choppedChilli sauce to serve1 Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic

and pudding.Preparation time: 20 minsServes: 4150g granulated sugaricecream, scooped into small ballsChristmas pudding heated and scooped into small ballsraspberries or a mix of your favourite soft fruits1 Lightly grease the outside of four small bowls. Cover

, sliced 230g sugar snap peas, 230g asparagus, cut into 3cm chunks 2 tbsp freshly squeezed lemon juice 1 Put half the oil in a large pan over a medium heat. Cook the leeks with the salt and pepper for five minutes. Add the wine, thyme and stock, and boil

dry crackers, crumbled1⁄2 tsp dried oregano2 tsp salt1 large egg1 tbsp tomato puree60ml olive oil4 slices prosciutto, chopped240ml red wine1.6kg tinned tomatoes450g penne pasta1 Heat a frying pan on medium-high. Add the whole garlic cloves and toast

in the crème fraiche and season to taste. Remove from the heat. Spoon into a serving dish, scatter over the parsley and serve with rice.The SkinnyCalories 324Fat 14.2gCarbs 12.1gProtein 35.8gMany thanks to britishcarrots.co.uk for supplying the recipe and photo.

to serve1 Heat the oil in a frying pan, add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until

.Preparation time: 30 minutesServes: 4 6 tbsp rapeseed oil 2 medium onions, finely chopped 2 tsp ground cumin 2 x 410g cans chickpeas, drained 1 x 20g pack coriander 100g oats 600ml passata with onion and garlic1 Heat 2 tbsp oil in a frying pan and fry the onions

480ml low-fat chocolate milk50g dark chocolate, very finely chopped1 tsp vanilla extractMake it:Whisk the sugar, cornstarch, coffee, cinnamon and salt in a large saucepan.Whisk in the milk over a medium heat, then cook for about five minutes, stirring

Tenderstem broccoli, chopped peppers, carrot sticksFlour for dusting1 To make the salsa, grill the pepper until the skin is charred, then leave to cool. Cut into quarters, deseed, scrape away the skin, chop finely and set aside. Heat the oil in a pan and add

and half the shallots, season with sea salt and black pepper and sweat for five to 10 minutes without browning. Add garlic and thyme, and cook on a low heat for a further minute. Pour in the vegetable stock, bring to the boil and simmer for 15 minutes. Add