Chocolate Pear Crisp

This delicious pud is lovely and rich, you'd never guess it contains zero saturated fat!

• Cooking Time Prep 10 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  140

• Protein

  2g

• Carbs

  26g

• Fat

  4g

• Saturates

  0g

• Fibre

  2g

• Sugar

  25g

• Salt

  0.03g

Ingredients

• 3 ripe pears
• juice ½ lemon
• 1 tbsp light muscovado sugar
• 4 tsp Poire William liqueur or cognac (optional)
• For the topping
• 50g icing sugar
• 1 tbsp cocoa powder
• 25g ground almonds
• 1 egg white

Directions

1. Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
2. For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.

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Perfect Scrambled Eggs

Learn how to make perfect scrambled eggs time after time with Bill Granger's recipe

• Cooking Time Takes 15-20 minutes
• Skill Level Easy
• Servings Easily doubled

Nutrition per serving

• Kcalories

  254

• Protein

  18g

• Carbs

  4g

• Fat

  19g

• Saturates

  7g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.6g

Ingredients

• 2 large free range eggs
• 6 tbsp single cream or full cream milk
• a knob of butter

Directions

1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.

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Banana Yogurt Pots

Ideal as a pudding, or make it for breakfast

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

Nutrition per serving

• Kcalories

  230

• Protein

  7g

• Carbs

  40g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  39g

• Salt

  0.23g

Ingredients

• 1 x 450g tub thick yogurt
• 3-4 bananas cut into chunks
• 4 tbsp sort dark brown sugar
• 25g walnuts, toasted and chopped

Directions

1. Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.

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Dried Fruit Compote

A healthy fruit compote with fat-free yoghurt for breakfast will keep your energy up until lunchtime

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

Nutrition per serving

• Kcalories

  253

• Protein

  8g

• Carbs

  49g

• Fat

  2g

• Saturates

  1g

• Fibre

  2g

• Sugar

  38g

• Salt

  0.1g

Ingredients

• 140g dried fruits (we used apricots, cherries and sultanas)
• ½ tsp cinnamon
• 300ml apple juice
• 200g tub fat-free Greek yogurt
• 100g granola

Directions

1. Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
2. Divide the yogurt between 4 bowls then top with the compote and granola.

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Full Of Fibre

This muesli is packed with fibre from linseeds - a great start to the day

• Cooking Time Prep 5 mins - 15 mins
  
• Skill Level Easy
• Servings Makes about 18 breakfast bowlfuls

Nutrition per serving

• Kcalories

  124

• Protein

  4g

• Carbs

  23g

• Fat

  3g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  0.16g

Ingredients

• 300g jumbo oats
• 100g Allbran
• 25g wheatgerm
• 100g dark raisins
• 140g ready-to-eat apricots, snipped into chunks
• 50g golden linseeds

Directions

1. Mix everything in a large bowl.
2. Pour lots of chilled milk over and let it soak while you make tea. If you want to sweeten it, grate over some unpeeled apple and sprinkle with dark muscovado sugar.
3. Store for up to 2 months, airtight.

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Perfect Porridge

Perfect porridge for a healthy way to start the day

• Cooking Time Takes 10-15 minutes
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  175

• Protein

  10g

• Carbs

  25g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.24g

Ingredients

• 50g porridge oats
• 350ml milk or water, or a mixture of the two
• Greek yogurt, thinned with a little milk and clear honey, to serve

Directions

1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn't stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

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Hash Browns With Mustard & Smoked Salmon

This brilliant brunch dish is especially sensational served with poached eggs

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

Nutrition per serving

• Kcalories

  153

• Protein

  9g

• Carbs

  18g

• Fat

  6g

• Saturates

  2g

• Fibre

  1g

• Sugar

  1g

• Salt

  1.61g

Ingredients

• 1 large potato (about350g/12oz), washed
• 1 tbsp plain flour
• 1 tbsp wholegrain mustard or horseradish sauce
• knob of butter
• 1 tbsp sunflower oil
• 4 slices smoked salmon
• soured cream or crème fraîche, to serve
• chives, to serve

Directions

1. Grate the unpeeled potato onto a clean tea towel. Bring up the edges of the towel, then squeeze over the sink to remove any excess water in the potatoes. Tip into a bowl and add the flour and mustard or horseradish. Season well and mix together.
2. Divide the mixture into 8 balls and flatten between your hands. Heat a large frying pan with the butter and oil, then add the potatoes to the pan. Cook for 2-3 mins on each side, over a medium heat, until golden.
3. Stack a couple of hash browns on each serving plate and top with a slice of smoked salmon, a dollop of soured cream or crème fraîche and some chives to serve.

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Honey Nut Crunch Pears

This simple idea makes a quick mid-week treat for all the family

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  179

• Protein

  3g

• Carbs

  31g

• Fat

  6g

• Saturates

  1g

• Fibre

  4g

• Sugar

  21g

• Salt

  0.37g

Ingredients

• 4 ripe pears
• knob of butter
• ½ tsp mixed spice
• 2 tbsp clear honey
• 50g cornflakes
• 25g toasted flaked almonds

Directions

1. Heat oven to 200C/fan 180/gas 6. Cut the pears in half lengthways, take out the core (see tip, left), then top with a small knob of butter and a sprinkling of the mixed spice. Sit the pears in a shallow baking dish, then roast for 5 mins until starting to soften. Meanwhile, heat the honey and another knob of butter in a large bowl in the microwave for 30 secs. Toss with the cornflakes and nuts.
2. Take the pears out of the oven, then top with the cornflake mix. Cook for another 5 mins or until the cornflakes take on a rich golden colour. Allow to cool for a few mins (the cornflakes crisp up again as they cool), then serve warm with ice cream.

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Asparagus Soldiers With A Soft-Boiled Egg

A classic combination, seasoned with chilli and paprika

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

Nutrition per serving

• Kcalories

  186

• Protein

  12g

• Carbs

  12g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.72g

Ingredients

• 1 tbsp olive oil
• 50g fine dry breadcrumbs
• pinch each chilli and paprika
• 16-20 asparagus spears
• 4 eggs

Directions

1. Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

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Smoky Chipotle Pepper Salsa

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudits, tortilla chips or pitta bread

• Cooking Time Prep 10 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  55

• Protein

  2g

• Carbs

  8g

• Fat

  2g

• Saturates

  0g

• Fibre

  2g

• Sugar

  7g

• Salt

  0.06g

Ingredients

• 2 red peppers, halved lengthways
• 6 ripe tomatoes, halved
• 1 garlic clove, crushed
• juice 1 lime
• 1 tbsp extra-virgin olive oil
• 2 tsp chipotle paste
• 1 red onion, finely chopped
• 20g pack coriander, roughly chopped

Directions

1. Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
2. Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

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