This filling salad is easy to make using only a few ingredients. Mix it up a little and add a few ingredients of your own preference as well.
This salad version of the classic potato skins combo is perfect to split as an appetizer. You can also add to it to make it a filling meal.
Tiny green puy lentils have a slightly nutty texture and flavour. They keep their shape well once cooked, making them perfect in salads. Here they are mixed with sausages and Mediterranean vegetables, plus a handful of fresh rocket.
In this robust dish, pan juices transform into an instant sauce.
Thickened with ground almonds and yogurt, this ground meat dish is rich and creamy yet not as indulgent as traditional Indian korma curries that are full of cream and ghee (clarified butter). Serve with warm chapattis or nan to mop up the delicious, aromatic sauce.
It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
For this fricassee, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with sour cream to make a wonderful, creamy coating sauce. Serve with whole-grain or seeded bread, for a delicious, satisfying meal.
A tempting beef casserole – with artichoke hearts, fava beans, new potatoes and juicy, purple-skinned kalamata olives – that is ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.
This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
This Greek-style dish is simple to cook but wonderfully flavoured. It combines lamb fillets with colourful vegetables, feta and fresh mint ‘ perfect for entertaining.
Here is a vegetarian one-pot meal of golden saffron-scented basmati rice combined with spiced vegetables. Serve with a cooling banana mint raita (page 27) or a simple cucumber and mint salad to make a feast.
Colourful and packed with flavours, this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and tasty lean ham added. Serve with a green salad.
For anyone who enjoys pizza, this rustic version with its wafer-thin sliced potato topping provides a lower-fat alternative. Scattered with pancetta, cooked chicken and peppery arugula leaves, these pizzas are satisfying to eat and quick to prepare using pre-made pizza crusts. Serve with a cherry tomato salad.
Beets add vivid colour to this lovely warm salad, and are combined with a light, low-fat yogourt and dill dressing. For a more substantial meal, serve with thin slices of rye or pumpernickel bread.
Adding little meatballs to a vegetable soup turns it into a satisfying meal that will appeal to the whole family. Caraway seeds and ginger add a delicious flavour to the meatballs, as well as being great aids to digestion. Serve with some tasty rye bread.
Potatoes and carrots are baked in a luxuriously creamy, sour cream sauce, flavoured with garlic and tarragon, with marinated chicken breasts cooked on top. Serve with cherry tomatoes and a green salad.
Pork and prunes is a classic French combination, and here it is given an extra flavour boost with ginger and orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the refrigerator ready for cooking.
This updated version of a traditional recipe is ideal for entertaining. Slices of beef are wrapped around a mushroom stuffing to make rolls, which are then braised with vegetables.
This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by pinto beans. The dish is topped in the traditional way but with a lighter yogourt-based sauce.
This showstopping main combine the tangy sweetness of cherries with the rich smoky flavour of duck.