Spicy stirfry lamb

Serves 4 : Very easy : 20 mins + marinating 2hrs

Ingredients
2 garlic cloves, crushed
1 Tblsp grated fresh ginger
1 Tblsp ground cumin
1 Tblsp ground coriander
1 tsp ground cinnamon
1Tblsp Rose’s Lime cordial
! Tblsp lemon juice
2 Tblsp vegetable oil
400gm lamb fillet, sliced
1 onion, sliced
2 stalks celery, sliced
300gm spinach, roughly chopped
2 Tblsp pine nuts

Method
In a large glass bowl, combine the garlic, ginger, cumin, coriander, cinnamon,
lime, lemon and vegetable oil.
Add the lamb and, using your hands, work the meat and the marinade together.
Cover with cling wrap and refrigerate for 2 hours, if you have time.

Spray a large pan or wok with non-stick cooking spray.
Briefly toast the pine nuts and remove from the pan.

Dry fry the onion and celery until they start to soften.
Add the lamb and any remaining marinade and seal the meat.
Pile the spinach on top of the lamb.
Cover and simmer until the spinach wilts.
Fold the spinach through the lamb.

Serve garnished with toasted pine nuts and a bowl of rice or noodles.

Pine nuts brown very quickly and retain their heat so they continue cooking after they are removed from the pan.

Cheat’s pizza

Serves 4 : Very easy : Quick

Ingredients
4 naan breads
4 Tblsp tomato paste
1 small onion, sliced in rings
4 large mushrooms, sliced
3 large tomatoes, sliced
4 rings pineapple. halved
2 rounds low fat feta
4 slices lean back bacon

Simple salad of:
Mixed leaves
Sweet salad peppers
Cocktail tomatoes

Method
Heat the oven to 200ºC.

Spray a baking tray with non-stick cooking spray.

Place the naan breads on the baking tray.
Spread with tomato paste.
Lay on onion rings, then sliced mushrooms.
Cover with thick slices of pineapple, then the feta and lastly the bacon.

Bake for 15 minutes.

Serve with the salad.

Our feta cheese comes in rounds of ±40gms each. I sliced the through the middle before cutting in half. If your feta is not round, use 80gms (20gms per person) crumbled instead. You could use pita pockets in place of the naan breads.

Ham salad

Serves 4 : Very easy : Quick

Ingredients
For the dressing:
1 Tblsp Patak’s tikka masala curry paste
1 tsp honey
1 Tblsp lemon juice
125ml fat free plain yoghurt
Small bunch of fresh mint

200gm mixed salad leaves
100gm dried cranberries
6 – 8 spring onions, sliced diagonally
8 baby corns, quarters lengthways
1 red pepper, sliced
300gm thick-cut ham, cut in sticks

Method
Place the curry paste, honey, lemon juice yoghurt and mint leaves in a blender and pulse to combine.
Set aside.

Arrange the salad leaves in a large serving dish.
Scatter with the spring onions, corn and red pepper.
Top with the cranberries and sticks of ham.

Serve the salad with crusty bread.
Allow people to serve themselves with dressing.


I used up left-overs of a Christmas gammon for this. It would work equally well with cooked turkey or chicken; it is the cranberries and the dressing that make the difference between this and an everyday salad.

Quick pork casserole

Serves 4 : Very easy : Quick

Ingredients
3 large pork chops, all visible fat and bone removed
1 red onion, sliced
200gm button mushrooms, wiped and sliced
2 red eating apples, cored and each cut in 12 pieces
500ml chicken stock
1 tsp Chinese 5 spice*
1 Tblsp corn flour

400gm boiling potatoes
500gm green beans
4 large carrots, cut julienne
6-8 courgettes, topped and tailed and left whole

Method
Boil, steam or microwave the vegetables until cooked.
Drain and keep warm.

Cut the pork into strips.
Spray a pan with non-stick cooking spray.
Dry fry the onion and pork strips until the onion softens and the pork is sealed.
Add the mushrooms and apples to the pan and stir fry for 5 minutes.
Pour in the stock and stir through the Chinese 5 spice.
Cover with a lid and allow to simmer for 15 minutes.

Mix the corn flour to a paste with a little water.
Add this to the pan to thicken the sauce.
Stir gently so the apple doesn’t break up.

Serve the casserole and vegetables on four warmed plates.
*Chinese 5 spice is a combination of cinnamon, cloves, fennel, star anise and black pepper.

Bistro salad

Serves 4 : Very easy : Quick

Ingredients
200gm pillow pack spinach, rocket & watercress
50gm mange tout, sliced lengthways
1 yellow bell pepper, thinly sliced
12 red cherry tomatoes, halved
12 yellow cherry tomatoes, halved
8 baby corn cobs, quartered
4 eggs, hard boiled, shelled & halved
4 rashers lean bacon, chopped
30gm croutons
80gm Danish blue cheese, crumbled

1 Tblsp each of Dijon mustard, olive oil and lemon juice
2 Tblsp each of Helman’s low-fat mayo and fat free natural yoghurt

Method

Spray a frying pan with non-stick cooking spray.
Dry fry the bacon bits until crispy.
Drain on kitchen paper.

Make a dressing by combining the mustard, oil, lemon, mayo and yoghurt.
This is a very sharp dressing, but it goes really well with the salad.

Tear the salad leaves into a bowl.
Arrange the other ingredients, in layers, finishing with the eggs, croutons, cheese and bacon.

Serve the salad with the dressing and plain boiled baby potatoes or crusty bread.

Lamb meatballs Morocco

Serves 4 : Very easy : Quickish

Ingredients
350gm lean minced lamb
1 cup fresh breadcrumbs
1 red onion, finely chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp grated fresh root ginger
1-2 cloves garlic, crushed
1 x 400gm can chopped tomatoes
400ml lamb stock
2 Tblsp chopped coriander

200gm couscous
2 Tblsp chopped fresh parsley
2 Tblsp chopped fresh mint
2 Tblsp chopped fresh coriander
200ml boiling water

Method
In a large bowl, combine the lamb, onion, breadcrumbs, cinnamon, cumin, ginger and garlic.
Shape the mixture into tiny meatballs.

Spray a large pan with non-stick cooking spray.
Dry fry the meatballs until lightly browned and sealed.
Remove to a plate.

Tip the tomatoes, stock and coriander into the pan.
Cook for 5 minutes.
Put the meatballs back in the pan and spoon the sauce over.
Cover with a lid and simmer for 20 minutes.
(If there seems to be a too much liquid, remove the lid for the last 5 minutes to reduce it.)

Put the couscous in a bowl with the fresh herbs.
Pour over the boiling water and give it a stir.
Cover with a plate or clingfilm and allow to stand for 10 minutes.
Fluff the grains up with a fork to separate.

Serve the meatballs and sauce over the couscous, garnished with extra coriander, if desired.

If you like, you can put only half the spices, ginger and garlic in the meatball mix and add the rest to the sauce. I served mine with a very simple green salad of baby spinach, rocket and watercress.

Beef ‘n’ broccoli

Serves 4 : Very easy : Very quick

Ingredients
1 Tblsp vegetable oil
400gm rump steak, cut in strips
1 red onion, sliced
1 clove garlic, crushed
1 tsp grated ginger root
1 tsp chilli paste

400gm broccoli florets
6 spring onions, shredded
3 – 4 Tblsp soy sauce

Cashew nuts, to garnish

Method
Heat the oil in a pan or wok.
Fry the beef for 2 – 3 minutes to seal.
Remove the meat from the pan and set aside.

Fry the onion, garlic and ginger until the onion softens.
Stir through the chilli paste.
Add the broccoli and a splash of water to the pan.
Cover and simmer for 10 minutes.

Turn up the heat and return the beef to the pan.
Add the spring onions and soy sauce.
Cook for another 3 – 4 minutes.

Serve garnished with cashew nuts.

I served this with noodles, but it also goes well with rice or naan breads.
Make this even faster – cook the broccoli first. I did mine in the microwave.