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

, 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

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

.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

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

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

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

to form a batter.2 Stir in the sultanas and bran flakes.3 Heat a little oil in a frying pan and spoon 4 tablespoons of the mixture into the pan.  Cook gently for 1-2 minutes, turn over and cook for 1 minute until golden. Repeat to make 4 more pancakes.4

asparagus100g sliced mushrooms1-1 1/2 litres vegetable or chicken stock, heatedSea salt to tasteFresh ground pepper2 tbsp chopped Italian parsley1 Add the olive oil and oats to a large pan.2 Cook the oats for three to four minutes. Add the onion, garlic