Marinated chicken strips are threaded onto skewers, then cooked and served on top of a rice and crunchy vegetable mixture and drizzled with spicy peanut dressing.
A variation on the classic caesar salad, this one is more substantial as it includes chunks of tender chicken, green beans and tasty anchovy croutons, all tossed in a creamy yogurt dressing.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.
Most people’s ideal brownie is one that is moist in the centre, with a deep chocolate flavour. This recipe for fudgy chocolate brownies uses chocolate and cocoa powder to give plenty of chocolate flavour, and dark brown sugar for the desired texture.
When chiffon cakes first appeared in the 1940s, the focus was on how easy they were to mix. Today, however, we also value the fact that they are sweet treats (such as this cappuccino chiffon cake) which are lower in fat and cholesterol than most.
Made with whole oranges’simmered until very tender and then finely chopped’and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
Iced fairy cakes are easy to prepare and always popular with children. Using ricotta cheese in the topping makes a lighter, fresher alternative to the more usual glacé icing. The cakes are best iced shortly before serving.
Lighter than the traditional pudding, this very fruity Christmas pudding is packed with flavour and soaked in sherry or brandy and orange juice so it’s extra juicy. Served with brandy sauce, it won’t leave you feeling uncomfortably full.
A modern twist on lemon meringue, this citrus meringue pie recipe uses lime and orange as well as lemon in the filling. The case is made with crushed cookie crumbs held together with egg white, rather than melted butter, to reduce the fat content.
This light, almost fat-free sponge, rolled up around a raspberry and passion fruit filling, makes a very pretty dessert. It’s ideal with sweet raspberries. Serve the raspberry and passion fruit sponge roll with homemade custard, if desired.
These creamy baked custard pots, flavoured with vanilla and accompanied by a cherry compote, are sure to be popular with all ages. Take care not to overcook the custards’they should be just set when you take them out of the oven.
Simply add candles to turn this light but gooey hazelnut meringue cake into a birthday cake. As it has a pastry cream and fresh raspberry filling, it’s much lower in fat and calories than conventional celebration cakes.
Pineapple and pear give this fruity pasta salad a sweet accent, while balsamic vinegar adds a delightful piquancy. With lean ham, cheese, fruit and vegetables all adding their own nutrients to balance the pasta, the result is a marvellous dish.
This quick version of classic Hungarian goulash is rich and delicious. Strips of lean pork, shredded red cabbage and green pepper cook quickly and taste excellent with the traditional flavourings of paprika and caraway seeds.
This scallop salad is based on soba’Japanese buckwheat noodles. They are tossed with bean sprouts, bok choy, fresh coriander and an intensely flavoured ginger dressing, then topped with juicy soy-broiled scallops and mushrooms.
Grilled fish steaks make ideal fast food, and serving them with a vibrant tomato and pepper salsa, rice and a mixed-leaf salad transforms plain cooked fish into an exciting dish. Use a ridged cast-iron grill pan to produce attractive markings on the swordfish steaks.
Tempt your family with this delicious heart-healthy smoked trout and pasta salad. It makes an ideal midweek meal served with crusty whole-wheat bread. If you wait until the last minute to add the arugula, it won’t spoil if anyone’s late home.
The dressing for this simple, colourful pasta and tuna salad has a sweet-sour flavour, which perfectly complements the lightly cooked zucchini, tuna, sundried tomato pesto and pasta. Serve the salad cool, but not chilled, or try it while it is still warm.
Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in grocery stores, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.