Chinese Steamed Bass With Cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  188

• Protein

  23g

• Carbs

  8g

• Fat

  8g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.74g

Ingredients

• 2 sea bass, or other white fish fillets
• 1 green or red chilli, deseeded and finely chopped
• 1 tsp fresh root ginger
• 300g green cabbages, finely shredded
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, thinly sliced
• 2 tsp low salt soy sauce

Directions

1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

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Tropical Breakfast Smoothie

Start your day the super healthy way

• Cooking Time Ready in about 5 mins
• Skill Level Easy
• Servings Enough for 2-3 glasses

Nutrition per serving

• Kcalories

  162

• Protein

  3g

• Carbs

  39g

• Fat

  0g

• Saturates

  0g

• Fibre

  4g

• Sugar

  0g

• Salt

  0.02g

Ingredients

• 3 passion fruits
• 1 banana, chopped
• 1 small mango, peeled, stoned and chopped
• 300ml orange juice
• ice cubes

Directions

1. Scoop the pulp of the passion fruits into a blender and add the banana, mango and orange juice. Purée until smooth and drink immediately, topped with ice cubes.

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Jamaican Grilled Fish

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  395

• Protein

  79g

• Carbs

  7g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.8g

Ingredients

• 2 medium red snappers or whole bream, gutted, scaled and cleaned
• 1 tbsp onion powder
• 2 tsp sweet smoked paprika
• pinch dried thyme
• 100ml Jamaican beer (we used Red Stripe), plus extra to baste
• 2 limes, 1 sliced, 1 cut into wedges

Directions

1. Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
2. Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

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South-Western-Style Salad

An exciting main-course salad, packed with interesting flavours and textures

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  612

• Protein

  24g

• Carbs

  47g

• Fat

  38g

• Saturates

  9g

• Fibre

  9g

• Sugar

  9g

• Salt

  2.83g

Ingredients

• 2 sweetcorn
• 400g can black beans, drained and rinsed
• 1 avocado, cut into chunks
• 200g cherry tomatoes, halved
• 4 spring onions, roughly chopped
• 100g feta cheese, crumbled
• lime wedges, to serve (optional)
• For the dressing
• 1 tsp ground cumin
• 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
• juice and zest 2 limes
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil

Directions

1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

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Crab & Sweetcorn Chowder

This low-fat soup is packed with flavour and so simple to cook

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  191

• Protein

  13g

• Carbs

  25g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  7g

• Salt

  0.68g

Ingredients

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

Directions

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

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Seeded Flatbreads

Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

• Cooking Time Prep 45 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  189

• Protein

  7g

• Carbs

  34g

• Fat

  3g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.4g

Ingredients

• 7g sachet dried yeast
• 1 tsp caster sugar
• 400g strong white bread flour
• 200g wholemeal bread flour
• oil, for greasing
• 1 tbsp kalonji seeds (also called black onion seeds or nigella seeds)
• 2 tbsp sesame seeds

Directions

1. Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins until smooth and elastic-add a little extra flour if the dough is too sticky. Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for 1 hr until doubled in size.
2. Tip the dough onto your work surface and knock out all the air. Knead the seeds into the dough until well distributed. Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

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Butternut & Harissa Houmous

Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  155

• Protein

  4g

• Carbs

  13g

• Fat

  9g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.4g

Ingredients

• ½ butternut squash (about 400g), peeled and cut into 2cm pieces
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 3 tbsp tahini paste
• 1 tbsp harissa, plus a little extra for drizzling
• 400g can chickpeas, drained and rinsed

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
2. Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
3. Scrape the houmous into a bowl. Drizzle with extra harissa before serving.

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Stuffed Courgette Rolls

Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Makes 24 rolls

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  1g

• Fat

  5g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.03g

Ingredients

• 4 small courgettes, ends trimmed
• 3-4 tbsp olive oil, plus extra to drizzle
• 3-4 tbsp balsamic vinegar, to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves, chopped
• 50g pine nuts, toasted (see Know-how, below)

Directions

1. Slice the courgettes lengthways, using a swivel vegetable peeler-you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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Mexican Bean Salad

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  430

• Protein

  20g

• Carbs

  25g

• Fat

  29g

• Saturates

  3g

• Fibre

  10g

• Sugar

  6g

• Salt

  1.61g

Ingredients

• 4 eggs
• 2 avocados, peeled and stoned
• 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
• small red onion, finely sliced
• large bunch coriander, leaves only, roughly chopped
• 250g punnet cherry tomatoes, halved
• bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
• 1 red chilli, deseeded and finely sliced
• ½ tsp cumin

Directions

1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away – delicious with toasted tortillas.

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Easy Peasy Lentil Curry

Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

• Cooking Time Prep 5 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  432

• Protein

  14g

• Carbs

  76g

• Fat

  10g

• Saturates

  1g

• Fibre

  6g

• Sugar

  0g

• Salt

  1.38g

Ingredients

• 2 tbsp sunflower oil
• 2 medium onions, cut into rough wedges
• 4 tbsp curry paste
• 850ml vegetable stock
• 750g stewpack frozen vegetables
• 100g red lentils
• 200g basmati rice
• turmeric
• handful of raisins and roughly chopped parsley
• poppadoms and mango chutney, to serve

Directions

1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

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Brown Rice Stir-Fry With Coriander Omelette

This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  351

• Protein

  13g

• Carbs

  50g

• Fat

  13g

• Saturates

  2g

• Fibre

  4g

• Sugar

  13g

• Salt

  0.73g

Ingredients

• 200g brown basmati rice
• 1 tbsp rapeseed oil
• thumb-size piece ginger, grated
• 3 garlic cloves, finely chopped
• 1 bunch spring onions, finely sliced lengthways
• 150g pack shiitake mushrooms, sliced
• 2 carrots, finely sliced into sticks
• 1 red pepper, finely sliced
• 3 eggs, beaten with a splash of skimmed milk
• small handful chopped coriander, plus extra to serve
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp chilli jam
• 1 tbsp sesame seeds, toasted

Directions

1. Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
2. Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
3. Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.

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Chunky Minestrone Soup

The perfect solution to a cold night in? A warming bowl of this home-made chunky soup.

• Cooking Time Prep 10 mins - 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  420

• Protein

  18g

• Carbs

  79g

• Fat

  6g

• Saturates

  1g

• Fibre

  16g

• Sugar

  24g

• Salt

  1.11g

Ingredients

• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 large potatoes, cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti, snapped into short lengths
• 1?2 head Savoy cabbage, shredded
• crusty bread, to serve

Directions

1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

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Spicy Root & Lentil Casserole

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  378

• Protein

  14g

• Carbs

  64g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  0g

• Salt

  1.24g

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 700g potatoes, peeled and cut into chunks
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2 tbsp curry paste or powder
• 1 litre/1¾ pints vegetable stock
• 100g red lentils
• a small bunch of fresh coriander, roughly chopped
• low-fat yogurt and naan bread, to serve

Directions

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

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Falafel Burgers

A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories

• Cooking Time Prep 10 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  161

• Protein

  6g

• Carbs

  18g

• Fat

  8g

• Saturates

  1g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.36g

Ingredients

• 400g can chickpeas, rinsed and drained
• garlic clove, chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1?2 tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread
• 200g tub tomato salsa, to serve
• green salad, to serve
• 1 small red onion, roughly chopped

Directions

1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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Lentil Ragù

Struggle to get your five-a-day? This superhealthy rag will get you four steps closer and can be frozen for extra convenience

• Cooking Time Prep 15 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  662

• Protein

  33g

• Carbs

  120g

• Fat

  9g

• Saturates

  1g

• Fibre

  10g

• Sugar

  14g

• Salt

  1.05g

Ingredients

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 500g bag dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato pur�e
• 2 tsp each dried oregano and thyme
• 3 bay leaves
• 1l vegetable stock
• 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve

Directions

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato pur�e, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy-splash in water if you need. Season.
2. If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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Indian Winter Soup

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  445

• Protein

  19g

• Carbs

  80g

• Fat

  8g

• Saturates

  1g

• Fibre

  8g

• Sugar

  13g

• Salt

  0.14g

Ingredients

• 100g pearl barley
• 2 tbsp vegetable oil
• � tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• � tsp ground turmeric
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 parsnip, cut into chunks
• 200g butternut squash, cut into chunks
• 200g sweet potatoes, cut into chunks
• 1 tsp paprika
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes, chopped
• small bunch coriander, chopped
• 1 tsp grated ginger
• 1 tsp lemon juice

Directions

1. Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
2. Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

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Cranachan

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  529

• Protein

  3g

• Carbs

  18g

• Fat

  48g

• Saturates

  27g

• Fibre

  2g

• Sugar

  13g

• Salt

  0.06g

Ingredients

• 2 tbsp medium oatmeal
• 300g fresh British raspberries
• a little caster sugar
• 350ml double cream (we used Jersey double cream)
• 2 tbsp heather honey
• 2-3 tbsp whisky, to taste

Directions

1. To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
2. Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
3. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

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Blueberry & Coconut Cake

This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly

• Cooking Time Prep 20 mins
  Cook 1 hr - 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  387

• Protein

  5g

• Carbs

  47g

• Fat

  24g

• Saturates

  7g

• Fibre

  2g

• Sugar

  22g

• Salt

  0.3g

Ingredients

• 250ml rice bran oil, plus extra for the tin
• 3 eggs
• 225g caster sugar
• 2 tsp vanilla extract
• 300g self-raising flour
• 50g desiccated coconut
• 175ml soya milk
• 140g fresh or frozen blueberries, plus extra to serve
• icing sugar, to dust

Directions

1. Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
2. Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
3. Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.

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Apple Pear & Cherry Compote

Great as an easy dessert for Sunday lunch, then use for breakfasts and midweek puds

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12 portions

Nutrition per serving

• Kcalories

  199

• Protein

  1g

• Carbs

  51g

• Fat

  1g

• Saturates

  0g

• Fibre

  4g

• Sugar

  47g

• Salt

  0.03g

Ingredients

• 8 eating apples, peeled, cored and cut into chunks
• 4 medium Bramley apples, peeled, cored and cut into chunks
• 8 firm pears, peeled, cored and thickly sliced
• 6 tbsp sugar, or to taste
• 280g dried sour cherries (or dried cranberries)

Directions

1. Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
2. Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

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Fruity Summer Charlotte

An easy and healthy pudding bursting with summer flavour, perfect for a family treat

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  262

• Protein

  6g

• Carbs

  47g

• Fat

  7g

• Saturates

  4g

• Fibre

  5g

• Sugar

  33g

• Salt

  43g

Ingredients

• 500g summer fruit (we used raspberries, blackberries and blueberries)
• 4 tbsp demerara sugar
• 7 slices from a small cinnamon and raisin loaf (we used Waitrose's Richly fruited sliced loaf)
• 25g butter, softened
• crème fraîche or fromage frais, to serve

Directions

1. Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
2. Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.

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