Recipes: Turkey steaks with citrus & ginger sauce

Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken

Difficulty and servings

Serves 2

• 2 tsp cornflour
• 4 quick-cook turkey breast steaks, weighing about 300g/10oz total
• 1 tbsp sunflower oil
• 3 oranges , juice of 2 and one peeled and cut into segments
• 1 tsp grated fresh ginger
• 1 tsp clear honey
• 1 pink grapefruit , peeled and cut into segments
• 1 tbsp fresh snipped chives or chopped parsley
• wild or long grain rice and steamed broccoli, to serve

Preparation and cooking times

Takes 30-40 minutes

Super healthy

1. Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
2. Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
3. Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

Per serving

310 kcalories, protein 39g, carbohydrate 25g, fat 7 g, saturated fat 1g, fibre 3g, sugar 1.9g, salt 0.22 g

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Recipes: Melon & crunchy bran pots

Not just for breakfast, this healthy pot of yoghurt, fruit and seeds is a real mid-afternoon hunger booster and ready in 10 minutes

Difficulty and servings

Serves 1

• ½ x 200g pack melon medley
• 150g pot fat-free yogurt
• 2 tbsp fruit & fibre cereal
• 1 tbsp mixed seeds
• 1 tsp clear honey

Preparation and cooking times

Prep 10 mins NO COOK

Vegetarian, Low-fat

1. Top melon medley with yogurt, then sprinkle over cereal mixed with seeds. Drizzle over honey and eat immediately.

PER SERVING

272 kcalories, protein 13g, carbohydrate 34g, fat 9 g, saturated fat 2g, fibre 3g, sugar 25g, salt 0.6 g

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Recipes: Light as a feather cake

There's no such thing as a calorie-free cake, but this at least is fat-free and it looks stunning

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Ready in 1 hr 20 mins plus cooling

Low-fat

1. Heat the oven to 180C/ fan 160C/gas 4. Sift the flour, bicarb and icing sugar. Whisk the egg whites until they reach medium-firm peaks then whisk in the sugar and cream of tartar to make a meringue. Whisk in the vanilla. Sift over the flour mix and fold it in with a large metal spoon, taking care not to squash all the air out. Spoon into a 25cm bundt tin (do not butter or oil it). Bake for 35 minutes or until the cake is risen, golden and springy. Run a knife carefully around the tin to loosen the cake and invert it onto a plate. Cool.
2. To make the frosting, put the sugar and liquid glucose in a pan with 125ml water. Bring to the boil and cook just until you have a clear sugar syrup. Take off the heat. Meanwhile, beat the egg whites until stiff, then continue beating, gradually pouring in the hot sugar syrup in a steady stream until the mixture is fluffy. Keep beating until the mix cools and is thick enough to spread. Beat in the icing sugar and 1 tbsp of the passion fruit juice. Spread with frosting and drizzle with the passion fruit (sieve out the seeds first if you prefer).

PER SERVING

297 kcalories, protein 4.4g, carbohydrate 68.2g, fat 0.2 g, saturated fat 0g, fibre 0.7g, salt 0.3 g

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Recipes:Steamed bass with pak choi

A low fat and fragrantly flavoured fish dish, especially for two

• small piece of ginger , peeled and sliced
• 2 garlic cloves , finely sliced
• 3 spring onions , finely sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• splash of sherry (optional)
• 2 x 140g fillets sea bass
• 2 heads pak choi , quartered

1. In a small bowl, mix all of the ingredients, except the fish and the pak choi, together to make a soy mix. Line one tier of a two-tiered bamboo steamer loosely with foil. Lay the fish, skin side up, on the foil and spoon over the soy mix. Place the fish over simmering water and throw the pak choi into the second tier and cover it with a lid. Alternatively, add the pak choi to the fish layer after 2 mins of cooking - the closer the tier is to the steam, the hotter it is.
2. Leave everything to steam for 6-8 mins until the pak choi has wilted and the fish is cooked. Divide the greens between two plates, then carefully lift out the fish. Lift the foil up and drizzle the tasty juices back over the fish.

Per serving

217 kcalories, protein 30g, carbohydrate 5g, fat 9 g, saturated fat 1g, fibre 0g, sugar 2g, salt 4,58 g

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Recipe: Coconut carrot slices

If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrots
• 2 tsp mixed spice

FOR THE TOPPING

• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter , melted

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
2. Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

PER SERVING

347 kcalories, protein 4g, carbohydrate 35g, fat 22 g, saturated fat 15g, fibre 2g, sugar 25g, salt 0.22 g

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Recipe: Peach Melba squares

This traybake can be mixed together in no time and is simple to slice and transport

Ingredients

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g ground almonds
• 2 just-ripe peaches , stoned, halved, then each half cut into 3
• 100g raspberries
• handful flaked almonds
• 1 tbsp icing sugar , to finish

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
2. Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

PER SERVING

385 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 12g, fibre 2g, sugar 31g, salt 0.22 g

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Recipe: Blackcurrant Bakewell

Baking doesn't have to be complicated - this simple fruity traybake is ready in 45 minutes

Ingredients

• 250g softened butter , plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract
• 1 tsp almond extract
• 4 tbsp blackcurrant jam
• 25g toasted flaked almonds
• icing sugar , to dust

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.
2. Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.

Per serving

309 kcalories, protein 5g, carbohydrate 36g, fat 17 g, saturated fat 10g, fibre 1g, sugar 22g, salt 0.5 g

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Recipe: Crazy cookies

Whether you're sharing them at work or including them in a bake sale, these bold little biscuits are guaranteed to brighten everyone's day!

Ingredients

• 350g plain flour , plus extra
• 200g salted butter , cubed
• 120g golden caster sugar
• 2 tsp vanilla extract
• 2 egg yolks

FOR THE ICING

• 2 x 300g tubs ready-to-use royal icing (We used Dr Oetker, Sainsbury's)
• red and yellow food colourings

1. Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
2. Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
3. Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.

Per serving:

188 kcalories, protein 2g, carbohydrate 36g, fat 5 g, saturated fat 3g, fibre 0g, sugar 30g, salt 0.13 g

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Recipe: Iced fairy cakes

These sweet little cakes make a fun activity for 8-14 year-olds, and younger kids can help out too

ngredients

• 100g caster sugar
• 100g very soft butter
• 100g self-raising flour
• 2 eggs
• 1 tsp vanilla extract

FOR THE ICING

• 200g very soft butter
• 200g icing sugar
• food colouring , sprinkles, marshmallows etc

1. Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole.
2. Put the sugar and butter (it must be soft or you won't be able to mix it properly) in a bowl and mix it together. Sift in the flour.
3. Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
4. Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
5. Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
6. Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Nutrition Per Cake

331 kcalories, protein 2g, carbohydrate 39g, fat 22 g, saturated fat 13g, fibre 0g, sugar 27g, salt 0.5 g

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Recipe: Whoopie pies

These fun little treats take under an hour to make and will be a sweet addition to any bake sale

edients

• 300g self-raising flour
• 50g cocoa
• 2 tsp bicarbonate of soda
• 175g soft light brown sugar
• 1 egg
• 75ml sunflower oil , plus extra
• 150ml buttermilk
• 1 tub ready-to-use frosting
• colourful sprinkles , to decorate

FOR THE GLAZE

• 100g icing sugar
• 50g cocoa
• 100ml double cream

1. Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
2. For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
3. Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

Nutrition Per Serving

647 kcalories, protein 5g, carbohydrate 91g, fat 32 g, saturated fat 15g, fibre 2g, sugar 63g, salt 1.17 g

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Recipe: Chocolate & caramel flapjacks

These sweet and sticky treats are best made a day in advance - perfect if you need to get ahead for a bake sale

Ingredients

• 200g soft brown sugar
• 200g butter , plus extra for greasing
• 2 tbsp golden syrup
• 350g whole oats
• 397g can caramel (we used Carnation Caramel)
• 200g plain chocolate
• 1 tbsp unflavoured oil , like sunflower

1. Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.
2. Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. Chill until firm.
3. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares.

Nutrition Per Serving

492 kcalories, protein 8g, carbohydrate 67g, fat 23 g, saturated fat 13g, fibre 4g, sugar 48g, salt 0.37 g

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Recipe: Dotty banana fairy cakes

These sweet banana cakes are lovely and simple to make for a bake sale or children's party

Ingredients

• 100g caster sugar
• 100g butter , softened
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 1 very ripe banana

TO DECORATE

• 140g icing sugar
• 100g ready-to-roll regal icing
• red food colouring
• hundreds and thousands

1. Heat oven to 180C/160C fan/gas 4. Line a 12-bun tin with fairy cake cases. Put the sugar, butter, flour, eggs, vanilla and banana in a big bowl together. Beat with an electric whisk until banana is mashed and everything mixed. Divide between the cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool.
2. To decorate, mix the icing sugar with enough water to be spoonable, but not too runny or it will dribble off the cakes. Spread some over each cake. Knead some food colouring into the regal icing to make a bright red colour. Roll 12 different-size balls, dip one side or the top of each in some sprinkles and stick one on each cake.

Nutrition Per Serving

236 kcalories, protein 2g, carbohydrate 40g, fat 8 g, saturated fat 5g, fibre 0g, sugar 31g, salt 0.29 g

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Recipe: White chocolate spotty cake

Get creative with toppings to make a treat for family and friends - or add these bite-sized cakes to your next bake sale

Ingredients

• 250g pack butter , softened
• 300g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 3 tbsp milk
• 1 tsp vanilla paste
• 200g bar white chocolate , half chopped
• 300g soft cheese , not fridge cold
• 100g icing sugar , sifted
• sweets , to decorate

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.
2. Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

Nutrition Per Serving

489 kcalories, protein 8g, carbohydrate 55g, fat 28 g, saturated fat 16g, fibre 1g, sugar 40g, salt 0.73 g

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Recipe: Double choc shortbreads

These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make

Ingredients

• 200g butter , cubed
• 325g plain flour , plus extra for rolling
• 100g caster sugar
• 1 tsp vanilla extract
• 2 egg yolks
• 100g dark or milk chocolate chips
• 200g bar white chocolate , melted
• red writing icing tube

1. Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer's name with red icing on the spot, if you like.

NUTRITION PER SERVING

192 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 6g, fibre 0g, sugar 12g, salt 0.12 g

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Recipe: Cherry mallow traybake

Sarah Cook's cute cakes are easy, cheap and, most importantly, fun to make

Ingredients

• 250g pack butter , softened
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla extract
• 85g red glacé cherries , chopped
• 50g white marshmallows , snipped into small chunks

TO DECORATE

• 250g white marshmallows
• 5 tbsp milk
• 8 red glacé cherries , halved

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking or roasting tin with baking parchment. Beat together the butter, flour, sugar, baking powder, eggs, yogurt and vanilla. Stir in the chopped cherries and snipped marshmallows. Scrape into the tin and bake for 25-35 mins until a skewer poked in comes out clean. Cool.
2. To decorate, put the marshmallows into a pan with the milk and gently melt, stirring. Scrape into a bowl and cool, stirring occasionally, until thick enough to spread. Spread over the cake, dot over the halved cherries and slice into 15 squares.

NUTRITION PER SERVING

383 kcalories, protein 5g, carbohydrate 58g, fat 16 g, saturated fat 9g, fibre 1g, sugar 40g, salt 0.52 g

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