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Whether you're looking for inspiration for a dinner party or just want to try something new, there are hundreds of fantastic recipes on the Waitrose website.
Apple and Sultana Porridge that will last you 'til lunch.
Cook porridge oats according to packet instructions using part skimmed milk - part water.
Peel and grate a large Pink Lady apple
Add the grated apple and small handful of sultanas to the cooked porridge. Sprinkle cinnamon to taste.
The crunchy, sharp taste of the apple in contrast to the soft, sweet sultanas compliments this lovely breakfast perfectly.
Carrot & Coriander Soup
450g carrots, peeled and chopped
1 onion chopped
1 courgette peeled and chopped
2 potatoes peeled
1 litre veg stock
2-3 tsp ground coriander
1 tbsp chopped fresh coriander
Salt & Pepper to taste
1 tbsp Olive oil
Heat a small amount of olive oil in a heavy-based saucepan. Fry onion over gentle heat until slightly soft (3-4 mins).
Add the courgette and potatoes. Cook for a few minutes and add carrots. Continue to fry for further 3-4 mins. Keep stirring. Reduce heat and let sweat for 10 mins. Stir occasionally. Add stock and bring to boil. Cover and simmer for 8-10 mins until carrots and potatoes are tender. Add the ground coriander and fresh coriander. Stir and cook for further minute. Process soup in blender adding the milk to desired thickness. Season.
This is great for keeping in the fridge and having for lunch or a small quantity when hungry. Filling and very low fat.
Baked Stuffed Trout
1 x 3 lb trout (cleaned and boned)
Salt & Lemon juice to taste
3 slices bread (wholemeal)
¼ lb fresh mushrooms (sliced)
1 strip lemon peel (2”)
½ stalk celery (sliced)
3 parsley sprigs
1 Tbsp chopped chives
Salt & Pepper to taste
Lemon slices & parsley for garnish
Crumb the bread in a blender and place in large bowl.
Chop mushrooms and add to bread.
Blend all remaining ingredients except for trout and garnish ingredients.
Add to the bowl and mix thoroughly.
Place the fish on lightly buttered foil in a shallow baking tin.
Season cavity with salt and lemon juice and fill with stuffing mix.
Fasten with string and brush with melted butter.
Bake at 400F or Gas 6 for about 15 mins per pound.
The fish will flake easily with a fork when done.
Serve garnished with lemon and parsley or watercress and with new potatoes and green veg.
Curried Sweet Potato and Lentil Soup Serves 4: 214 cal per serving
Low fat spray oil
1 onion, chopped finely
1.2L (2pints) hot veg stock
1 green chilli, chopped finely
2 tsp finely grated ginger
1 tsp ground cumin
1 tbsp medium curry powder
400g (14oz) sweet potato, peeled and diced
100g (3 1/2 oz) red lentils, rinsed
Juice of half a lime or lemon
To Serve - 4tbsp 0% greek yoghurt and 4tbsp chopped coriander
Heat a large lidded saucepan, spray with oil and fry the onion for 1 min, then add 2tbsp of the stock and cook for 3-4 mins.
Stir in the ginger, cumin, chilli and curry powder and cook for 1 min, then mix in sweet pots, lentils and rest of the stock.
Bring to the boil, cover and simmer for 15 mins or until pots and lentils are tender.
Transfer soup to a liquidiser or use a blender. Serve topped with yoghurt and coriander.
2 cloves garlic
1 large onion
250g chestnut mushrooms
1 red pepper
1 400g tin tomatoes
1 400g tin kidney beans
1 400g tin aduki beans
1 400g tin canneloni beans
1 small green chilli
1 tsp cumin
Salt and pepper to taste
Splash of balsamic vinegar
Very low fat natural yoghurt to serve
Fry the garlic, onion and chilli in 1 tbsp olive oil for 2 minutes. Add the cumin and and rest of chopped veg and cook for 3 minutes. Add the tinned tomatoes, balsamic vinegar, drained and washed beans and 200ml water, stir and simmer for 10 minutes or until the sauce is thickened and veg is tender. Serve in bowls with a dollop of crèmefraîche.
Choose brown rice and/or a side salad.
Alternatively add some chopped par boiled potatoes in at the same time as the veg. Chilli stew!