Ingredients (serves 2)

For the sauce

• 1 garlic clove, crushed
• 2 tablespoons thai fish sauce (nam pla)
• 2 tablespoons lime juice
• 1 small red chilli, de-seeded and chopped finely
• 1 tablespoon white wine vineger or rice vinegar
• 1 tablespoon caster sugar

For the kebabs

• 500gr lean minced lamb
• 1 small onion
• 1 garlic clove
• 1 teaspoon coriander seeds, crushed
• 2 tablespoons fresh coriander
• salt and freshly ground black pepper

How to:

1. Soak 10 bamboo skewers in a bowl of water for at least 10 min to prevent them from burning under the grill
2. Meanwhile, to make the sauce, combine the sauce ingredients in a small screw top jar, add a tablespoon of water and shake well.
3. To make the kebabs, put the kebab ingredients in a food processor, season well and combine until it comes together into a ball.
4. Divide the mixture into 10 and use your hands to shape the meat into “sausages”. Put the skewers through the middle of the sausage shapes.
5. Preaheat the grill to high. Grill for 10 min turning occasionally until browned all over and cooked through. Serve with the dipping sauce and salad.

Ingredients (serves 2)

• 4 spring onions, trimmed
• 2-3 small hot red chillies, de-seeded
• 500gr pork mince
• 2 garlic cloves, peeled
• 5cm fresh ginger, peeled and cut into thin slices
• 4 stems lemongrass, chopped roughly
• 2 tablespoons coriander leaes
• 1.7 litres  chicken stock
• 6 Kaffir lime leaves or zest of 1 lime
• 2 tablespoons thai fish sauce
• olive oil
• 200gr pak choi
• 1 red pepper, de-seeded and sliced
• 4 teaspoons fresh lime juice
• 150gr egg noodles, cooked
• salt and freshly ground black pepper

How to:

1. Put the spring onions, chillies pork, garlic and some salt into a food processor with half of the ginger and lemongrass. Add most of the coriander, keeping just a few leaves back as garnish. Whizz it all together for a minute or so until it is all well combined.
2. Put the chicken stock in a large saucepa an add the lime leaves or zest, fish sauce and the remaining ginger and lemongrass. Simmer for 15 minutes and then remove the ginger, lime leaves and lemongrass with a spoon.
3. To make the meatballs use your hands to form 30 balls from the pork mixture. Heat a large non stick frying pan to a medium temperature and add 2 tablespoons of olive oil. Cook the meatballs in 2 batches, turning them frequently as they cook.
4. Once all the meatballs are fried, stir fry the pak choi and red pepper in the pan.
5. To serve divide the cooked noodles between warmed soup bowls, add the stir fried vegetables, and then pour the soup and meatballs over.

Ingredients (serves 2)

• 2 tbsp. olive oil
• 1 clove garlic, finely chopped
• 200gr pasta
• Florets of 1 small broccoli
• 1 small red chili, finely chopped
• 1 Italian sausage, sliced
• 6 sun blushed tomatoes, chopped
• Salt and freshly ground pepper to taste

How to:

Cook the pasta according to the packet instructions. In the meantime bring a large pot of water to boil add the broccoli and blanch for 3 minutes. Drain the pasta and the broccoli. Heat 2 tablespoon oil in large skillet. Add the garlic, chili, sausage and blushed tomatoes and cook for 3-4 minutes. Add the pasta and the broccoli and stir gently.

Season to taste and serve.

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

Recipe via epicurius…

Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I’ve used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

Ingredients

• 1 spray low-fat cooking spray
• 300 g beef rump steak, cut into strips
• 1 medium onion(s), thinly sliced
• 1 medium Pepper, red, deseeded and cut into strips
• 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
• 1 portion fresh red chilli(s), deseeded and thinly sliced
• 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
• 1 portion stock cube, made up with 500ml water
• 1 juice from 1/2 lime(s)
• 240 g dried egg noodles
• 150 g mange tout, halved
• 125 g Baby Corn Cobs
• 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers

Ingredients (4 people)

• 1 packet Linguine pasta
• 300 gr. marinated anchovies, drained
• 50 gr. capers (very well rinsed to remove the salt)
• 100 gr. sun-dried tomatoes, drained and chopped
• 1 garlic clove, finely chopped
• 1 small chili, finely chopped
• a bunch of parsley, chopped
• 100 ml olive oil
• freshly ground pepper

How to:

1. Boil the linguine in plenty of salted boiling water according to the package instruction. Strain the pasta and drain well.

2. Add to the pot 50 ml of the olive oil and saute the garlic and the chili for 20 seconds. Pour the pasta in the pot and stir for another 30 seconds.

3. Remove from heat, add the capers, the sun-dried tomatoes and parsley and stir. Finally, add the anchovies and stir gently.

4. Pour the remaining olive oil.

5. Serve on the plates and sprinkle with chopped parsley.

What to drink: Hatzidakis 2008 Santorini Assyrtiko from Waitrose goes perfect with this dish!