Here are some simple and healthy low fat recipes:
Linguine with ham cream, lemon & basil
- 400 g linguine or spaghetti
- 90 g pack prosciutto
- 1 tbsp olive oil
- lemon juice 1
- 2 egg yolks
- 3 tablespoons creme fraiche
- Large handful basil leaves
- A handful of grated parmesan, plus extra to serve, if you like
- Cook the linguine. Meanwhile, tear ham into small pieces and FRY in olive oil until golden and crisp.
- Drain the pasta, reserving a little boiled water, then return to the pan. Tip the cooked ham. Combine the lemon juice, egg yolk and creme fraiche, then add it to the Pan along with Basil and Parmesan. Mix with pincers, adding a little water stew, if needed, to make a thick sauce that coats the pasta. Serve with extra grated Parmesan on top, if you like.
- 800 g baking potatoes, cut into pieces
- 1 garlic clove, sliced
- 200 ml vegetable stock (from a cube is fine)
- 2 tbsp olive oil
- Preheat the oven to 180 c/fan 200 c/gas 6. Place potatoes and garlic in a baking dish. Pour over the stock, then brush the top of the potatoes with half the olive oil. Season and cook for 50 minutes. Brush with the remaining oil and Cook 10-15 minutes longer, until the stock is absorbed and the potatoes are browned and cooked through.
- 2 tbsp miso paste chocolate
- 1 tablespoon dry sherry or sake
- 1 tbsp granulated sugar
- 2 cloves garlic
- 300 g/11 oz lean steak
- Baby spinach, sliced cucumber, celery, radishes and toasted sesame seeds, to serve
- Tip the paste miso, Sherry or sake, sugar and garlic into a sealable food bags. Season with a generous grinding of black pepper, then repelling them all together until well mixed perfectly. Add steak, gently massage the seasoning into the steak until completely coated, then close the bag. Pop the bag into the fridge and leave it for at least 1 hour, but up to 2 days is fine.
- To Cook, heat a heavy-based frying pan, saucepan or skillet until very hot barbecue. Wipe excess marinade off the steak, then sear for 3 minutes on each side for a few minutes to medium-rare, or longer if you prefer meat over cooked. Set aside for 1 minute to rest. Carve the beef into thick slices and serve with crispy salad made with spinach, cucumber, celery, radish and sesame seeds.
Summer Bean Pasta
- 3 tbsp olive oil
- 3 fat cloves of garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- zest of 2 lemons
- 400 g pasta
- 200 g fresh or frozen peas
- 20 g pack Basil
- Heat 1 tbsp oil in a frying pan and cook the garlic and chili pepper for a few minutes until very light golden. Stir in this spirit.
- Cook the pasta, add the peas for the final 2 minutes. Drain, then tip it back into the pan. Tip in the garlic, chilli and lemon zest, scraping every bit stuck to the pan. Tear in the Basil, season and add the remaining olive oil. Mix well.
Fry 200 g raw prawns with garlic and chilli, Basil swap for flat-leaf parsley, and cut the zested lemon into wedges to squeeze over finished dishes.