Low calorie,
high flavour

Delicious, inspirational meals to you help you stay on track with your diet plan.

Eggplant Lasagne

Pre-heat the oven to 180°C / gas mark 4.
Sprinkle salt on the eggplant slices, leave for 20 minutes and pat dry with paper towels.
In a separate bowl, mix the ricotta, egg and fresh parsley and season to taste.
Pour the oil into an oven-proof pan and bring to a medium heat.
Cook the shallots until softened and translucent.
Add the garlic and stir well, ensuring it doesn’t burn.
Pour in the marinara sauce, add the oregano and simmer gently for five minutes.
Ladle a thin layer of cooked marinara sauce onto the bottom of an ovenproof casserole dish.
Arrange a layer of eggplant slices on top, then another layer of ricotta mixture and then a layer of mozzarella.
Repeat twice and add a sprinkle of Parmesan on top of the final layer.
Cover the dish with foil and bake it in the oven for 35 minutes. If you like your cheese extra-crunchy, remove the foil and place under the grill for five minutes for that perfect golden finish.
Garnish with freshly-chopped parsley.

Pre-heat the oven to 180°C / gas mark 4.
Using a small bowl, mix together the ginger, garlic, spring onions, red chilli, soy sauce, lime juice and sesame oil.
Cut four large squares of aluminium foil and arrange evenly on an oven tray.
Add a layer of green beans in the centre, followed by the pak choi, and then fish on top.
Spoon the soy sauce mixture over the fish and vegetables and repeat for all four squares.
Tightly fold the aluminium foil so that no air can escape, allowing the fish to steam gently inside the parcels.
Move the tray to the oven and bake for about fifteen minutes, until the fish is flaky and cooked through.
To serve, pour the contents of the parcels onto a plate with fluffy jasmine rice.
Top with fresh coriander and sesame seeds for added flavour.

Pre-heat the oven to 220°C / gas mark 6.
In a large bowl, mix the olive oil, oregano, garlic, lemon, sweet potato and chicken together until evenly coated. Season well with salt and pepper.
Arrange the mixture on a baking tray (with chicken skin-side up) and roast in the oven for about 40 minutes, basting halfway through with the accumulated juices.
Remove the tray, add the olives and give it all a good shake. Return the tray to the oven and cook for a further 8-10 minutes, or until potatoes are soft and chicken is cooked through, with crispy, golden skin.
When ready to serve, remove the garlic cloves from their skins and mash them into the pan juices.
Serve one chicken thigh per person, with a spoonful of vegetables and a drizzle of juice from the pan. Add a handful of rocket for extra peppery freshness.

Pour olive oil into a large frying pan and bring to a medium heat.
Add the onion, carrot, red pepper, celery and fresh chilli (if using) and sauté until soft.
Mix in the sweet potato and cook for 2-3 minutes.
Stir in the garlic, cook for a further minute and then squeeze in the tomato purée.
Add the herbs, spices and seasoning and mix well.
Tip the pan into the slow cooker, add the chopped tomatoes and vegetable stock and set the temperature to low.
After four and a half hours, stir in the beans and cook for a further 45 minutes until fully cooked but not mushy.
Take care to remove the bay leaf before serving.
Ladle the steaming chilli into a bowl with cooked rice, sliced avocado, fresh coriander and a squeeze of lime.