Unislim

3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice500g/1lb 2oz ripe tomatoes, halved1 clove garlic, chopped roughly1 medium onion, peeled and finely chopped2 tbsp olive oil500ml/16½fl oz good strong beef stocksalt and freshly ground black pepper Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Sieve to remove the skin and pips.Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the…

Ingredients Low Cal Spray Oil 1 onion, sliced 2 red peppers, deseeded and chopped into largish chunks 3 tbsp tomato puree 2 x 400g cans chopped tomatoes 4 skinless chicken breasts 120g quinoa 2 chicken stock cubes 1 can of mixed beans drained (kidney or pinto beans are best!) small bunch coriander , most chopped, a few leaves left whole juice 1 lime 1 tbsp granulated canderel Low fat natural yoghurt , to serveMethod   Heat the low cal spray oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the tomato puree for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the…

Serves 4, 1 FC per serving/1 yum Ingredients low cal spray oil 2 cloves garlic, peeled and sliced 1 small bunch basil, leaves and stalks finely chopped 2 x 400 g tinned plum tomatoes sea salt freshly ground black pepper 1 bunch asparagus 500 g fresh tagliatelle 60g Parmesan cheese , to serve To serve: Method Heat a saucepan over a medium heat and add some low cal spray oil. Add the garlic and fry until it turns a light golden brown. Add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes. Snap the woody ends off the asparagus stalks and throw them away.…

  Chicken & Cashew Nuts Fake Away Serves 4, 1 FC per serving/1.5 yums Ingredients 4 skinless chicken breast fillets, sliced Low cal spray oil 1 onion, sliced 1 yellow pepper, de-seeded, sliced into strips 1 red pepper, de-seeded, sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions, sliced 60g roasted cashew nuts steamed basmati rice, to serve To serve: Method Heat a wok until smoking and add some low cal spray oil. Fry the chicken for 4-5 minutes, or until golden brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper. For the stir fry, add some more low cal spray oil to the pan, at a high…

  Serves 4, 1 FC per serving Ingredients 8 potatoes , scrubbed and cut into chips 2 tbsp olive oil 1 slice of wholemeal bread, blended to breadcrumbs Zest 1 lemon 2 tbsp chopped flat-leaf parsley 4 white fish fillets 200g/ 7oz cherry tomato Method Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly. Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle, with the remaining oil. Put in a roasting…

570g Rhubarb 5 teaspoons of Candarel (granulated) 1 teaspoon of grated root ginger 200g Low fat natural yoghurt (less than 60kcals per 100g)   Method Trim and wash the rhubarb and cut it into 1 inch (2.5 cm) chunks. Place it in a baking dish, sprinkle with the Canderel and add the chopped fresh root ginger then bake it in the oven, without covering, for about 30-40 minutes or until it's tender. Drain the excess juice from the rhubarb. Whizz rhubarb in a blender, to form a thick purée.Transfer it to a bowl and leave aside to get quite cold. Layer the yoghurt and rhubarb into 4 individual serving glasses Then cover with cling film and chill until needed. The…