Section

CHICKEN PANANG CURRY

☆ 460 CALS | SERVES 4 ☆

☆4 tbsp red curry paste
☆400ml reduced-fat coconut milk
☆3 tbsp crunchy peanut butter ☆400g diced chicken
☆1 tbsp fish sauce
☆2 limes
☆4 kaffir lime leaves, chopped
☆3 cloves of garlic, minced
☆1 red chilli, chopped

Method:

☆Sauté the minced garlic in a very hot pan Heat the red curry paste in a pan for 3–4 minutes until it’s gently bubbling
☆Add the coconut milk and bring to a simmer once more, then stir in the peanut butter
☆Add the chicken and cook for 15 minutes Stir in the fish sauce and the juice of 1 lime
☆Serve with the basmati rice, some fresh chilli and kaffir lime leaves

BREAKFAST FRITTATA

☆370 CALS | SERVES 2 ☆

☆Olive oil
☆6 eggs
☆1 pack of cherry tomatoes
☆½ red pepper, chopped
☆½ yellow pepper, chopped
☆1 handful of coriander

Method:

☆Slice the cherry tomatoes and peppers
☆Crack the eggs into a bowl and whisk them up, then add a little salt and pepper
☆Pour the whisked egg mixture into the pan and let the egg set ☆Once your egg mixture has set, add the cherry tomatoes, peppers and coriander
☆ Place under the grill for 5 minutes until browned

BREAKFAST FRITTATA

☆370 CALS | SERVES 2 ☆

☆Olive oil
☆6 eggs
☆1 pack of cherry tomatoes
☆½ red pepper, chopped
☆½ yellow pepper, chopped
☆1 handful of coriander

Method:

☆Slice the cherry tomatoes and peppers
☆Crack the eggs into a bowl and whisk them up, then add a little salt and pepper
☆Pour the whisked egg mixture into the pan and let the egg set ☆Once your egg mixture has set, add the cherry tomatoes, peppers and coriander
☆ Place under the grill for 5 minutes until browned

FAKEAWAY SWEET & SOUR CHICKEN

☆174 CALS PER SLIDER | SERVES 4 ☆

☆400g diced chicken breast
☆2 eggs, whisked
☆90g cornflour
☆2 tbsp vegetable oil
☆½ pineapple, stalk removed and cut into bite-sized pieces
☆1 onion, chopped 2 pineapples, to serve

SAUCE
☆ 4 tbsp tomato ketchup
☆3 tbsp white vinegar
☆4 tbsp brown sugar
☆ 2 tsp cornflour
☆150ml chicken stock

Method:

☆In a small pan, combine the sweet and sour sauce ingredients and cook on a low heat
☆When you’ve got a smooth liquid consistency, remove from the heat and set aside
☆Heat a little olive oil in a wok on a high heat
☆Meanwhile, put the whisked egg and cornflour into separate bowls, then dip the chicken in both (egg first)
☆Once battered, fry the chicken pieces for 4–5 minutes until crispy.
☆Remove from the wok and drain (you might need to do this in batches) In a clean wok, heat the vegetable oil, then fry the pineapple chunks and onion for 3 minutes
☆Add the chicken and sauce to the wok with the veg, give it all a good stir, and let the mixture bubble until it’s thickened

FAKEAWAY SALT & PEPPER CHICKEN

☆219 CALS | SERVES 4 ☆

☆Olive oil
☆600g chicken breast pieces
☆1 tbsp Chinese five-spice
☆¼ cup cornflour
☆1 onion, chopped
☆4 spring onions, chopped
☆60g mixed chillies, chopped
☆3 cloves of garlic, chopped
☆ ½ red pepper, chopped

Method:

☆Add the chicken, Chinese five-spice and some pepper to a bowl and mix
☆Add the cornflour and make sure all the chicken pieces are coated
☆Cook the chicken in a little olive oil in a pan on a medium-high heat. You may need to cook it in batches (I like to cut the chicken into smaller pieces in the pan when nearly cooked) ☆Remove the chicken from the pan and place on a paper towel-covered plate Drizzle a little more oil in the pan, then add the onions, chillies and garlic and stir-fry until soft
☆Add the chicken back to the pan and give everything a good mix

☆219 CALS | SERVES 4 ☆

☆Olive oil
☆600g chicken breast pieces
☆1 tbsp Chinese five-spice
☆¼ cup cornflour
☆1 onion, chopped
☆4 spring onions, chopped
☆60g mixed chillies, chopped
☆3 cloves of garlic, chopped
☆ ½ red pepper, chopped

Method:

☆Add the chicken, Chinese five-spice and some pepper to a bowl and mix
☆Add the cornflour and make sure all the chicken pieces are coated
☆Cook the chicken in a little olive oil in a pan on a medium-high heat. You may need to cook it in batches (I like to cut the chicken into smaller pieces in the pan when nearly cooked) ☆Remove the chicken from the pan and place on a paper towel-covered plate Drizzle a little more oil in the pan, then add the onions, chillies and garlic and stir-fry until soft
☆Add the chicken back to the pan and give everything a good mix

CHICKEN PICCATA PASTA

☆ 436 CALS | SERVES 4 ☆

☆Extra virgin olive oil
☆ 3 chicken breasts, diced
☆1 pack of mushrooms
☆1 red pepper, diced
☆ ½ glass white wine (I use non-alcoholic)
☆ 1 cup of chicken stock
☆4 tbsp low-fat butter
☆3 lemons
☆½ pack linguine
☆Handful of panko breadcrumbs ☆Handful of parmesan cheese, grated
☆Handful of basil, chopped

Method:

☆Bring a pan of salted water to boil and cook the linguine for 2 minutes less than the packet says
☆While the pasta is cooking, heat a large pan on a medium-high heat, add a drizzle of olive oil, then the chicken, and season with some pepper.
☆Cook for 5–7 minutes until browned When the chicken is cooked, transfer to a bowl. ☆Drizzle some more olive oil in the pan, then add the mushrooms and cook for 2 minutes.
☆Add the chopped pepper and cook for another 2 minutes Once cooked, transfer the peppers and mushrooms to the bowl of chicken
☆Add the chicken stock and wine to your pan and bring to a simmer.
☆Whisk in 2 tablespoons of butter
☆Add the juice of 2 lemons and cook for 5–8 minutes until the sauce reduces, then add the chicken, mushrooms and peppers back to the sauce To thicken the sauce, add the remaining lemon (sliced) and the remaining butter
☆ Drain the pasta and add it to the pan in batches, stirring as you go
☆To serve, sprinkle with basil, parmesan cheese and some panko breadcrumbs

TRUFFLE MUSTARD ROAST BEEF

☆CALS AND SERVINGS DEPEND ON SIZE OF BEEF☆

☆Beef roasting joint English mustard (enough to cover the joint)
☆Truffle oil (enough to cover the joint)
☆Truffle salt (enough to sprinkle over the joint)

Method:

☆Cover the beef joint in the truffle oil
☆Next, smother it in the English mustard, then sprinkle with truffle salt Sear in a hot pan for 5 minutes on each side
☆Place in a roasting dish and cover with foil, then cook according to the packet instructions

☆CALS AND SERVINGS DEPEND ON SIZE OF BEEF☆

☆Beef roasting joint English mustard (enough to cover the joint)
☆Truffle oil (enough to cover the joint)
☆Truffle salt (enough to sprinkle over the joint)

Method:

☆Cover the beef joint in the truffle oil
☆Next, smother it in the English mustard, then sprinkle with truffle salt Sear in a hot pan for 5 minutes on each side
☆Place in a roasting dish and cover with foil, then cook according to the packet instructions

CRISPY TORTILLA CHICKEN STRIPS

☆ 292 CALS | SERVES 4 ☆

☆1 tbsp olive oil
☆1 tbsp Mexican or chipotle paste
☆4 chicken breasts, cut into strips
☆ 2 slices of wholemeal pitta bread
☆1 bag of light tortilla chips
☆1 tbsp smoked paprika
☆1 tbsp cayenne pepper

Method:

☆Preheat your oven to 180°C/Gas Mark 4
☆ Mix the olive oil and Mexican chilli paste in a bowl, then add the chicken pieces.
☆Toss to coat and leave to marinate for 1 hour
☆Use a rolling pin to crush the pitta bread into breadcrumbs, or blitz in a blender
☆Crush the tortilla chips and combine with the breadcrumbs, along with the smoked paprika, cayenne pepper and a pinch of salt
☆Coat each piece of chicken in the crumb mix, then add to a greased baking tray
☆ Cook for 20–40 minutes

CHOCOLATE ORANGE BROWNIES

☆ 119 CALS | SERVES 9 ☆

☆150g dark chocolate
☆450g Terry’s Chocolate Orange
☆200g unsalted butter
☆3 large or 4 medium eggs ☆275g caster sugar
☆90g plain flour
☆35g cocoa powder Zest of 1 orange

Method:

☆Preheat your oven to 180°C/Gas Mark 4 and line a 23cm square baking tray with parchment paper
☆Melt the butter, dark chocolate and 300g of the Terry’s Chocolate Orange in a heatproof bowl in the microwave for 1–2 minutes
☆Leave to the side to cool to room temperature
☆Using an electric whisk, whisk together the eggs and caster sugar for a few minutes until you’ve got a mousse-like texture, and it’s double the original volume (you’ll know it’s done when you lift the whisk out of the mix, and it leaves a trail for a couple of seconds before disappearing)
☆Pour the cooled chocolate mix over your egg and sugar mix and combine
☆Sift the cocoa powder and flour on to the top of the chocolate mix, add the orange zest and mix
☆Once combined well, add the remaining 150g of Terry’s Chocolate Orange, and pour into the prepared tin Bake in the oven for 30–35 minutes.
☆Leave to completely cool in the tin before serving

☆ 119 CALS | SERVES 9 ☆

☆150g dark chocolate
☆450g Terry’s Chocolate Orange
☆200g unsalted butter
☆3 large or 4 medium eggs ☆275g caster sugar
☆90g plain flour
☆35g cocoa powder Zest of 1 orange

Method:

☆Preheat your oven to 180°C/Gas Mark 4 and line a 23cm square baking tray with parchment paper
☆Melt the butter, dark chocolate and 300g of the Terry’s Chocolate Orange in a heatproof bowl in the microwave for 1–2 minutes
☆Leave to the side to cool to room temperature
☆Using an electric whisk, whisk together the eggs and caster sugar for a few minutes until you’ve got a mousse-like texture, and it’s double the original volume (you’ll know it’s done when you lift the whisk out of the mix, and it leaves a trail for a couple of seconds before disappearing)
☆Pour the cooled chocolate mix over your egg and sugar mix and combine
☆Sift the cocoa powder and flour on to the top of the chocolate mix, add the orange zest and mix
☆Once combined well, add the remaining 150g of Terry’s Chocolate Orange, and pour into the prepared tin Bake in the oven for 30–35 minutes.
☆Leave to completely cool in the tin before serving

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