5 Star Recipes

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Recipes: Apple snow

An easy recipe to use up cooking apples that tastes sublime

500g Bramley apples , peeled, cored and cut into chunks
2-3 tbsp caster sugar
2 egg whites , whisked to soft peaks
284ml pot double cream , softly whipped
1. Cook the apples with a splash of water until completely soft, adding enough sugar to sweeten. Cool, then fold in the rest of the ingredients.
2. Spoon into pretty glasses and chill for 30 minutes.
Per serving

440 kcalories, protein 3,1g, carbohydrate 22,3g, fat 38,3 g, saturated fat 21,4g, fibre 1,4g, salt 0,14 g

Recipes: Apricot & raspberry tart

Delicious served hot or cold, this tart uses filo pastry to keep the calories down

3 large sheets filo pastry (or 6 small)
2 tbsp butter , melted
3 tbsp apricot conserve
6 ripe apricots , stoned and roughly sliced
85g raspberries
2 tsp caster sugar
1. Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
2. Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
3. Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries and sprinkle with sugar. Bake for a final 10 mins until the pastry is golden brown and crisp.
Per serving

150 kcalories, protein 2g, carbohydrate 22g, fat 7 g, saturated fat 4g, fibre 2g, sugar 18g, salt 0,33 g

Recipes: Cranberry sunrise

The ultimate treat for all the family

10 gelatine leaves
200ml hot water from the kettle
700ml warm, smooth-style orange juice
700ml warm cranberry juice
1. Soak the gelatine leaves in cold water. Drain, squeeze and dissolve the soaked gelatine in the hot water from the kettle. Add to the warm, smooth-style orange juice and set aside. Repeat the process using warm cranberry juice. Pour half of the orange juice into a large jelly mould and chill in the fridge until set completely - about 4 hours. Cover the orange jelly with half the cranberry juice and chill to set. Repeat the process until both juices are used. Leave to set overnight.
MAKE IT BOOZY

Swap the water for 100mls vodka in each jelly, and make as per the recipe above whilst adding 1 extra gelatine leaf to each batch
110 kcalories, protein 5g, carbohydrate 24g, fat 0 g, saturated fat 0g, fibre 0g, sugar 10g, salt 0,1 g

Recipes: Chocolate pots with rosemary cream

Inspired by a pud at one of our favourite gastropubs, The Albion. The rosemary adds a subtle savoury hit

1 x 600ml pot, plus 150ml pot double cream
200g 70% dark chocolate , chopped
1 tsp vanilla extract
rosemary needles, finely chopped to make 1 tsp
1 tbsp icing sugar
1. Heat 600ml cream until almost boiling. Pour it over the chopped chocolate and vanilla and stir. Divide between 8 small pots and chill until set.
2. Whip the remaining cream with the rosemary and icing sugar. Serve with the chocolate pots.
Per serving

584 kcalories, protein 3,3g, carbohydrate 15,1g, fat 57,1 g, saturated fat 31,5g, fibre 1,5g, salt 0,05 g

Recipes: Spiced apple pie

Never heard ‘it’s as Nepalese as apple pie’? Try this classic with a twist and you’ll be converted

1½ kg apples (Braeburns or Granny Smiths are ideal)
squeeze lemon juice
2 cardamom pods or pinch of ground
2 tbsp flour , plus extra for rolling
25g golden caster sugar , plus extra for sprinkling
500g pack shortcrust pastry
2 tbsp milk
1. Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
2. Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
3. Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
4. Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.
Nutrition per serving (for 6)

522 kcalories, protein 5g, carbohydrate 76g, fat 24 g, saturated fat 11g, fibre 6g, sugar 6g, salt 0,36 g

Recipes: Lemon mousse

A nice light palate-cleansing dessert to end a meal, perfect after a heavy main course

284ml carton double cream
1 lemon , juiced and zested
60g caster sugar
2 egg whites
1. Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don't let it get too stiff or you won't be able fold in the egg whites.
2. Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.
Per serving

419 kcalories, protein 2,8g, carbohydrate 17,1g, fat 38,1 g, saturated fat 21,4g, fibre 0g, salt 0,13 g

Recipes: Cranachan

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream (we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky , to taste
1. To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
2. Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
3. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Per serving

529 kcalories, protein 3g, carbohydrate 18g, fat 48 g, saturated fat 27g, fibre 2g, sugar 13g, salt 0,06 g

Recipes: Cranberry pecan baked apples

Stuffed baked apples that taste as good as they look - and they're super healthy

cooking apples
dried cranberries
pecans , chopped or whole
oranges , finely grated zest and juice
1. Core cooking apples, fill their centres with dried cranberries, chopped or whole pecans and the finely grated zest and juice of oranges, then bake until tender.

Recipes: Chocolate cherry mousse shots

Chocolate cherry mousse shots

This little pot of chocolate is the perfect end to a meal. Portion control at its most stylish

Ingredients

150g 70 per cent dark chocolate
2 eggs , separated
1 tbsp kirsch plus a splash
200ml double cream
6 cherries with stalks
1. Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly. Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream. Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
2. Spoon into 6 shot glasses and chill. Softly whip the remaining cream with a splash of kirsch. Dollop the cream on top of each mousse and push in a cherry to decorate (with stalk).
Per serving

347 kcalories, protein 4,9g, carbohydrate 12,8g, fat 30,3 g, saturated fat 15,8g, fibre 1,5g, salt 0,09 g

Recipes: Warm Puy lentil, cherry tomato & halloumi salad

Warm Puy lentil, cherry tomato & halloumi salad

Ready in just 30 minutes, this is a great after-work supper for four (or with leftovers for lunch for two)

250g cherry tomatoes , halved
½ red onion , finely sliced
½ garlic clove , crushed
½ lemon , juiced
1 tbsp olive oil
150g Puy lentils
250g pack halloumi cheese , cut into chunks
a small bunch coriander , roughly chopped
1. Toss the tomatoes, red onion, garlic, lemon juice and olive oil in a bowl. Cook the Puy lentils until just tender, drain and add to the bowl. Season well and toss.
2. Grill the halloumi until golden. Stir the coriander through the lentils and serve with the halloumi.
Per serving

346 kcalories, protein 22,4g, carbohydrate 21,9g, fat 19,4 g, saturated fat 9,7g, fibre 4,2g, salt 2,32 g

Recipes: Strawberries Romanoff

One really easy pudding for summer - the orange really brings out the flavour of the strawberries

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250g strawberries , halved
½ orange , juiced and zest cut off in strips
a slug of Cointreau or Grand Marnier
142ml pot double cream whipped to soft peaks with 1 tbsp icing sugar
1. Put the strawberries in a bowl with the orange juice and a slug of cointreau. Macerate for 15 minutes.
2. Spoon into bowls, sprinkle on the orange zest and divide the cream between them
Per serving

451 kcalories, protein 2,2g, carbohydrate 20,2g, fat 38,3 g, saturated fat 21,4g, fibre 1,4g, salt 0,06 g

Recipes: Stir-fry vegetables with cashews

Sure to become a standby supper - even better, all the ingredients are low-Gi foods

vegetable oil
1 red onion sliced
1 red pepper , sliced
200g mushrooms , sliced
2 heads of pak choi , cut into quarters
1 garlic clove , crushed
100g cashews
soy sauce , sesame oil, chilli oil to drizzle (optional)
1. Heat 2 tbsp oil in a wok or large pan. Add the onion and cook for 2 minutes. Add the red pepper and mushrooms and cook for 3 minutes, stirring frequently. Add the pak choi and garlic, mix well and cook for 2 more minutes. Finally, add the cashew nuts, mix and serve with a drizzle of soy, sesame oil or chilli sauce if you like.
Per serving

457 kcalories, protein 14,6g, carbohydrate 19,9g, fat 36,1 g, saturated fat 4g, fibre 0g, salt 0,59 g

Recipes: Cod with tomato & chorizo sauce

Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway

olive oil
1 garlic clove , sliced
4 thin slices chorizo from the deli counter, cut into matchsticks
a pinch chilli flakes
400g tin chopped tomatoes
2 thick cod fillets or other sustainable white fish fish
green beans cooked to serve
1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.
2. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.
Per serving

252 kcalories, protein 31,5g, carbohydrate 5,7g, fat 11,6 g, saturated fat 2,2g, fibre 2,1g, salt 0,75 g

Recipes: One-pan summer eggs

One-pan summer eggs

Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer

1 tbsp olive oil
400g courgettes (about 2 large ones), chopped into small chunks
200g/7oz pack cherry tomatoes , halved
1 garlic clove , crushed
2 eggs
few basil leaves , to serve

Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

MAKE IT FOR BRUNCH

All-in-one full English Counts as 2 of 5-a-day Fry 2 rashers back bacon in the oil until crisp, then replace the courgettes with a handful sliced mushrooms. Add the tomatoes (omit the garlic) and eggs, then finish off the recipe as before.

TIP

No fresh basil? Simply stir a couple of teaspoons of pesto into the pan before adding the eggs.

Per serving

196 kcalories, protein 12g, carbohydrate 7g, fat 13 g, saturated fat 3g, fibre 3g, sugar 6g, salt 0,25 g

Recipes: Basil & lemon chickpeas with mackerel

Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!

3 tbsp olive oil , plus extra for drizzling
1 bunch spring onion , sliced
1 large garlic clove , crushed
zest 1 lemon and squeeze of juice
2 x 400g can chickpeas , drained and rinsed
150ml vegetable stock
85g SunBlush tomatoes , halved
4 mackerel fillets, skin on
1 large bunch basil
1. Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
2. Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You'll probably need to cook these in two batches.
3. Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.
Per serving

486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1,21 g

Recipes: Chinese steamed bass with cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

2 sea bass , or other white fish fillets
1 green or red chilli , deseeded and finely chopped
1 tsp fresh root ginger
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves , thinly sliced
2 tsp low-salt soy sauce
1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Per serving

188 kcalories, protein 23g, carbohydrate 8g, fat 8 g, saturated fat 1g, fibre 4g, sugar 7g, salt 0,74 g

Recipes: Tuna steaks with cucumber relish

Good source of heart-healthy omega-3 fatty acids

3 tbsp olive oil
4 tuna steaks , about 140g/5oz each

FOR THE RELISH

½ cucumber
2 spring onions , finely chopped
1 medium tomato , finely chopped
½ large red chilli , seeded and finely chopped
1 tbsp olive oil
2 tbsp chopped parsley
1 tbsp lime or lemon juice
1. Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
2. To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.
To BBQ

When the grill is ready to cook, remove the fish from the bag, dabbing off excess oil. Season and cook for barely 2 mins each side.
Per serving

271 kcalories, protein 34g, carbohydrate 2g, fat 14 g, saturated fat 3g, fibre 1g, salt 0,18 g

Recipes: Grilled salmon with avocado salsa

This dish is low in carbs, so it's got a low GI rating - perfect for an after-work supper

2 x 150g salmon fillets
1 avocado , roughly chopped
a handful of cherry tomatoes , roughly chopped
1 bunch coriander , roughly chopped
half red chilli , finely chopped
1 lime , juiced, plus wedges, to serve
olive oil
1. Heat the grill and cook the salmon on each side for 4 minutes or until cooked through. Mix together the avocado, tomato, coriander and chilli with the lime juice, 2 tbsp olive oil and some seasoning. Serve with the grilled salmon and a wedge of lime.
Per serving

488 kcalories, protein 31,8g, carbohydrate 2g, fat 39,3 g, saturated fat 6,2g, fibre 2,2g, salt 0,19 g

Recipes: Chicken & white bean stew

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

edients

2 tbsp sunflower oil
400g boneless, skinless chicken thighs , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve
1. Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
2. Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
PER SERVING

291 kcalories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0,66 g

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