• 400g tinned lychees
• Small bunch green seedless grapes
• 1 litre cranberry juice
• 1 litre blueberry or pomegranate juice
• 330ml ginger beer

Method 

1. Drain the lycheesover a punchbowl or large serving jug, to catch the juice
2. Push a grape into the hole of each lychee where the stone was removed and add these to the bowl – these will be you eyeballs
3. Pour the juices into the bowl.  At this stage the punch can be chilled until required – the juices will stain the eyeballs to look like blood vessels
4. Just before serving, pour in the ginger beer for a fizzy kick (you could use lemonade if the taste is too strong for younger children)

• 200ml sugar free ice-cream
•  A handful of soft fruit
•  A single type or variation of fruit such as bananas, strawberries, raspberries, etc

 Method

1. To make, wash fruit, were necessary, and place all ingredients into a smoothie maker or blender.
2.  Add milk to dilute were necessary.
3.  Decorate with fruit such as orange, Pineapple, Apple

• 12 Cherry tomatoes
• Low fat creamed cheese
• 1 Onion
• Pepper
• Celery (Optional)
• Chives (optional)
• Parsley (for Garnish)

Method

1. Cut the top from off the cherry tomatoes and remove the pulp from inside with a small spoon.
2. Cut the onion in to small pieces and mix in with the low-fat creamed cheese.
3. Add pepper and herbs as required and spoon the result into the empty cherry tomatoes.
4. Cut the celery into small thin sticks and place as desired into the tomato. 
5. Garnish with parsley and serve.

Alternatively, you can use cottage cheese or feta cheese instead of low-fat creamed cheese, replace the celery with cucumber or pepper, and experiment with different herbs such as oregano, dill, paprika and chilli.

• 450g Skinned fish (Cod or haddock)
• 2 Bay leaves
• 150ml Semi-skimmed milk
• 400g Potatoes
• 1 small onion
• 1 egg
• 85g fresh breadcrumbs
• 3-4 tbsp vegetable or sunflower oil
• Flour for shaping

 Optional ingredients (finely chopped when using fresh)

• ¼ tsp finely grated zest
• 1tbsp parsley
• 1 tbsp of chives
• 1 tbsp dill
• 1 tbsp tarragon

Method

1. Cut into small pieces and place onion in a large frying pan, sit the fish on top.  Place bay leaves in the frying pan an pour onto the fish the milk and 150ml (¼ pint) water.  Cover the pan, bring to the boil and lower the heat to a simmer for 6 minutes.  Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish.
2.  Meanwhile peel and chop the potatoes into even-sized chinks, place in a saucepan of boiling water, add a pinch of salt and simmer for 10 minutes or until tender, but not broken up.
3.  Lift the fish out of the milk with a slotted spoon and put on a plate to cool.  Drain the potatoes an leave for a minute or two.  Place back into the empty pan and on the lowest heat mash them with a fork ensuring they don’t stick to the bottom.  You should end up with a dry light fluffy mash.
4.  Take off the heat and beat in 1 rounded tablespoon of the milk (minus the bay leaves, you may also add the onions if you wish).  Add your required herbs (such as chives, parsley, dill and lemon zest), season well with salt and pepper.  The mash should have a good flavour, so taste and adjust to suit.
5.  Flake the fish into the mash in big chunks.  Use you hands to gently lift the fish and potatoes together so they just mix, being careful not to brake up the fish too much.  Put to one side and cool
6.  Beat an egg on a large plate and lightly flour a board.  Spread the breadcrumbs on a baking sheet.  Divide the fish cake mixture into four.  On the floured board carefully shape into four cakes about 2.5cm thick.  One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.  Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered.
7.  Heat the oil in a large frying pan on medium heat, once heated fry the fishcakes for about 5 minutes or until golden brown.

•  1 onion, roughly chopped
• 1 red chilli, finely chopped or a pinch of chilli flakes
• 1 tsp ground coriander
• 2 garlic cloves, crushed
• 750g sweet potatoes, peeled and cut into small chunks
• 500ml vegetable stock (cube or concentrate)
• 75g Gruyere Cheese, grated
• A pinch of paprika (optional)

 Method

1.  Melt a knob of butter in a large pan, add the onion, chilli, coriander and garlic and cook for about 8 minutes until softened.
2. Add the sweet potato and cook for a few more minutes. Add the stock, bring to the boil then simmer for about 10 minutes until the veg is soft.
3. Mash, or blend if you want a smooth soup. Season and serve with a sprinkling of cheese and a pinch of paprika.

• 500g ripe tomatoes, quartered
• 2 red onions, peeled and cut into wedges
• 1 bulb of garlic, divided into cloves but unpeeled
• 1 red pepper, de-seeded and quartered
• Low fat cooking spray
• 300ml hot vegetable stock
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper
• A small bunch of fresh parsley, chopped, to garnish (optional)

 Method

1. Preheat oven to 220^OC and put the tomatoes, onions, garlic and red pepper into a large roasting tin.  Season and spray with the low fat cooking spray
2. Roast for 45 minutes, until the vegetables begin to char at the edges
3. Remove the vegetables from the oven and allow to cool for a few minutes; then squeeze the garlic cloves out of their skins and puree in a food processor with all the other roast vegetables, stock, vinegar and Worcestershire sauce
4. Tip the puree into a saucepan and heat through for a few minutes.  Season and serve with parsley, if using

•     500g Extra Lean Mince
•     2 Garlic Cloves, crushed
•     1 onion, finely chopped
•     1 egg white
•     1 tsp Thyme
•     1 tsp mustard
•     1 tbsp parsley
•     1 tsp chilli powder
•     1 tsp black pepper
•     Fresh tomato and lettuce to garnish

Method 

1. Using a fork, shred and ground the mince and place into a bowl
2. Place an egg white into a small bowl and add to it eh garlic, onion, mustard and herbs (adjust the amount of chilli powder to increase the spice) 
3. Once everything has bee placed into the bowl, mix the together and place in with the mince
4. Using your hands mix  all together until the mixture has fully combined with the mince
5. Roughly separate the mixture into 4 – 6 balls.  Flatten out the balls using a flat surface into burgers
6. Place the burger onto a grill and cook on high heat until both sides are dark brown.

Alternatively: experiment with different combinations of herbs and spices, Tabasco sauce, chillies, peppers can also be incorporated into the burgers

• 2 tsp olive oil
• 2 onions, chopped
• 1 tsp ground coriander
• 700g carrots, sliced
• 850ml vegetable stock
• 2 tbsp chopped fresh coriander
• Freshly ground black pepper, to taste
• Fresh coriander sprigs to garnish

Method

1.  Heat oil in large saucepan add onions and sauté gently for five minutes or until softened.  2. Add ground coriander and cook for one minute, stirring.
2. Add carrots, stock and black pepper. Bring to boil, then reduce heat, cover and simmer for 25-30 minutes until carrots are tender.
3. Remove pan from heat and cool slightly, then puree mixture in blender or food processor until smooth.
4. Return soup to rinsed-out pan. Stir in chopped coriander and reheat gently until hot.  6. Garnish with coriander sprigs and serve with warm fresh crusty bread. 

Ingredients

• 1 tsp oil.  1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tin chopped tomatoes.  2tsp tomato puree
• Pinch of dried herbs, pepper to taste
• 210g uncooked pasta. Grated parmesan (optional)

 Method 

1. Heat oil in saucepan or frying pan.  Cook the onion on a medium heat until soft.  *Add garlic and cook a further minute
2. Add tin of chopped tomatoes, tomato puree and mixed herbs
3. Simmer gently for 15 mins until the sauce is thick and rich
4. Add pepper to taste
5. Cook pasta according to packet instructions and serve topped with fresh herbs or grated parmesan

Try adding mushrooms and/or grilled bacon or use the sauce as a pizza topping

   *make sure the pan is not too hot when you add the garlic as it burns easily

    Burnt garlic will make the sauce taste bitter

• 6 small potatoes
•  1 red pepper
•  1 green pepper
•  1 red onion
•  1 courgette
•  1 garlic clove
•  6 mushrooms
•  1 egg
•  Breadcrumbs from 6 slices of bread
•  1 teaspoon of tomato puree
•  Dash or Worchester sauce
•  Parsley and pepper to season

Method

1. Boil the potatoes in a pan and mash with a little water
2.  Finely chop the pepper, onion and mushrooms.  Crush in with the mixture the garlic, add the mash and grate in the courgette
3.  Mix all the prepared ingredients in a bowl, add the egg white and form into small balls.  From the balls flatten into patties.
4.  Put the breadcrumbs on a flat surface and place on top the patties, making sure the breadcrumbs cover the entire surface
5.  Put the patties onto a tray and place under the grill on high heat and cook both sides until both sides are golden brown
6.  Serve with garnish and salad