under 600 calories

Hoisin Chicken Breast & Plum Stir-Fry with Zesty Rice

Chicken Stock Paste

Basmati Rice

Diced Chicken Breast

unit(s) Plum

unit(s) Bok Choy

unit(s) Spring Onion

unit(s) Garlic Clove

½ unit(s) Red Chilli

Lime

sachet Hoisin Sauce

sachet Ketjap Manis

Sugar

Water

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plum pieces and sugar (see ingredients for amount) to the pan with the chicken and continue cooking for a minute. IMPORTANT: Wash your hands after handling chicken and its packaging.

While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop one lime half into wedges.

Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.

Stir in the hoisin sauce and ketjap manis. Add the water for the sauce (see ingredients for amount) and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Fluff the rice up with a fork and stir through the lime zest. Share the rice between your bowls and top with the stir-fry. Finish with a sprinkle of spring onion and add a lime wedge for squeezing over. Enjoy!

Crispy Skin Chicken Breast with Mushroom Vin Sauce, Roasted Carrots and Roasted Garlic Mash

unit(s) Chicken Breast (skin-on)

unit(s) Carrot

Potato

Closed Cup Mushrooms

unit(s) Echalion Shallot

½ sachet Red Wine Stock Paste

Preheat your oven to 200°C and boil a large saucepan of water over high heat. Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, lay in the chicken breasts skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 minute on the other side. TIP: For the crispiest skin, don’t be tempted to move the chicken. IMPORTANT: Wash your hands after handling chicken and its packaging.

While the chicken cooks, trim the carrots (no need to peel), quarter lengthways and then chop into batons the length of your index finger. Pop them onto a large baking tray and add a drizzle of oil. Sprinkle over the sugar (see ingredient list for amount) and season with salt and pepper. Toss to coat, then arrange in a single layer.

Transfer the chicken to another baking tray (skin-side up). Roast the chicken on the top shelf of your oven and the carrots on the middle shelf, until the carrots are tender and the chicken cooked, 20-25 mins. Halfway through, add the garlic cloves (no need to peel) to the carrot tray to cook for 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel), and pop them into your pan of boiling water with a 0.5 tsp of salt. Simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander and pop them back in their pan. Cover with a lid to keep warm. Meanwhile, thinly slice the mushrooms. Halve, peel and thinly slice the shallot.

Put the frying pan you cooked your chicken in back on medium-high heat (no need to wash). Add a drizzle of oil, the mushrooms and a pinch of salt and pepper. Stir-fry until the mushrooms are golden, 4-5 mins. Add the shallot and fry until soft, about 3 mins. Pour in the water for the sauce (see ingredients for amount) and add the red wine stock pot. Stir to combine, then simmer until the sauce has thickened slightly and is glossy, 3-4 mins. Remove from the heat.

When the chicken is cooked, transfer it to a chopping board to rest for a couple of mins. Carefully, squeeze the garlic out of its skin and add it to the potato along with a knob of butter and a splash of milk (if you have some). Add salt and pepper to taste and mash until smooth. Slice the chicken, serve with the mash and carrots. Spoon over the sauce. Enjoy!

Pork Shepherd's Pie with Green Beans

Pork Mince

pack(s)

Red Wine Jus Paste

sachet Italian Herbs

Grated Hard Italian Style Cheese

Green Beans

Preheat your oven to 220°C and put a large saucepan of water with 1/4 tsp of salt on to boil. Peel and chop the potato into 2cm chunks. Add them to the boiling water and simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince and season with salt and pepper. Fry until browned, 5-6 mins, using a spoon to break it up as it cooks. Once browned, pour in the finely chopped tomatoes, water (see ingredient list for amount) and red wine jus paste. Stir well. IMPORTANT: Wash your hands after handling raw mince.

Stir in the Italian herbs (see ingredients for amount). Bring to the boil, then reduce the heat to medium and simmer until the mixture has reduced by half and is thick and tomatoey, 12-15 mins. Stir occasionally, reducing the heat if necessary. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the potato is cooked, drain in a colander and return to your pan off the heat. Add a knob of butter and splash of milk (if you have some), and season with salt and black pepper. Mash with a potato masher until smooth. Once the pork mixture has thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out with the back of a spoon until it covers the top, sprinkle over the grated hard Italian style cheese. Bake in your oven until golden, 15-20 mins.

While the pie cooks, bring another large saucepan of water with 1/2 tsp of salt to boil. Trim the green beans. 5 mins before the pie is ready, add the green beans to your pan of boiling water. Simmer until tender, 4-5 mins, then drain the green beans in a colander.

Spoon the pie into bowls with the green beans alongside. Enjoy!

Who remembers 'Medallion Man'? That swaggering 1980s cliché with his shirt unbuttoned, flashy gold jewellery nestling against a copious carpet of chest hair? But medallions can be done tastefully and this dish shows you how. Pork in tarragon sauce is a classic French combination and positively exudes understated elegance. Not a swagger in sight, just pure deliciousness...

Pan-Fried Pork Steak with Roasted Root Veg and Creamy Tarragon Sauce

Salad Potatoes

¼ bunch(es) Tarragon

unit(s) Leek

unit(s) Pork Steak

Soured Cream

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Pick the tarragon leaves (see ingredients for amount) from their stalks and finely chop (discard the stalks). Remove the root and dark green top from the leek. Halve lengthways then thinly slice.

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Add the leek and season with salt and pepper. Stir-fry until soft, 4-5 mins. Remove the leek from the pan to a bowl once nice and soft and keep to one side for now.

Pop your frying pan back on medium-high heat and add a drizzle of oil. Season your pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the pan is hot, cook your pork until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with tin foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Pop your frying pan back on medium heat and add the leeks, water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 2-3 mins. Add the soured cream and tarragon, stir together and cook until everything is nicely combined and piping hot. Season to taste with salt and pepper if needed. Remove the pan from the heat.

Place the pork steaks on your plates and pour the tarragon sauce on top. Serve the potatoes and carrots on the side. Enjoy!

Pan-Fried Bream and Zesty Coriander Rice with Sticky Asian Sauce, Sugar Snaps and Charred Bok Choy

bunch(es) Coriander

unit(s) Lime

Vegetable Stock Paste

sachet Sweet Chilli Sauce

sachet Soy Sauce

sachet Honey

Sesame Seeds

unit(s) Sea Bream Fillet

Sugar Snap Peas

Roughly chop the coriander (stalks and all). Quarter the bok choy lengthways. Zest and halve the lime.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, the stock paste and half the coriander. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins. Remove the pan from the heat and leave for another 10 minutes. The rice will finish cooking in its own steam.

Meanwhile, mix the sweet chilli sauce, soy sauce, honey, sesame seeds and water (see ingredients for amount) together in a bowl. Squeeze in half the lime juice and stir together. Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the bream on each side with salt and pepper. When hot, lay the fish in your pan skin-side down and fry until golden brown, 3-4 mins. TIP: Don't move the fish during this time. Once golden, gently turn it over and cook for a further 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. Once cooked, transfer the fish onto a plate and cover with foil to keep warm (keep the pan).

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. When the pan is hot, add the sugar snap peas and stir-fry, 1-2 mins. Add the bok choy (cut side down) and cook for 2-3 mins until starting to colour and soften slightly. Pour the sauce into the pan and simmer until slightly thickened, 2-3 more mins. Stir the veggies in the sauce to coat.

Fluff the rice and stir through the lime zest. Share between your bowls and place the fish on top. Spoon over the veggies and pour on the sauce. Sprinkle over the remaining coriander. Enjoy!

This Teriyaki Glazed Pork Steak is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Teriyaki Glazed Pork Steak with Sesame Slaw and Jasmine Rice

Jasmine Rice

Coleslaw Mix

sachet Rice Vinegar

Teriyaki Sauce

½ tbsp Olive Oil

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, trim and thinly slice the spring onion. Heat a large frying pan over medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the seeds to a small bowl and set the pan aside.

Roughly chop the coriander (stalks and all). Pop into a medium bowl along with the coleslaw mix. Add the olive oil, sugar (see ingredients for both amounts), rice vinegar and half the sesame seeds. Season with salt and pepper, then mix well to dress.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Once hot, add the pork steaks and cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-5 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once the pork is cooked, drain off any excess fat. Add the teriyaki sauce to the pan, bring to a boil and bubble until the pork is coated in the glaze, 1-2 mins. Once cooked, remove to a plate and cover with another plate or foil to rest.

When rested, slice each steak widthways. Fluff up the rice with a fork and share between your bowls, then top with the slaw and sliced pork. Spoon over any glaze left in the pan and sprinkle over the spring onion and remaining sesame seeds. Enjoy!

This Pork and Cheesy Mash Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Pork and Cheesy Mash Pie with Green Beans

Potatoes

sachet(s) Tomato Puree

pot(s) Italian Style Herbs

Preheat your oven to 220°C. Put a large saucepan of water with 1/4 tsp of salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince and season with salt and pepper. Fry until browned, 5-6 mins, using a spoon to break it up as it cooks. Drain and discard any excess fat from the pork. Once browned, stir in the tomato puree, water for the sauce (see ingredients list for amount), red wine jus paste, Italian herbs and sugar (see ingredients for amount). IMPORTANT: Wash your hands and equipment after handling raw mince.

Bring to the boil, then reduce the heat to medium and simmer until the mixture has thickened, 3-4 mins. Stir occasionally, reducing the heat if necessary.

Once the potatoes are cooked, drain in a colander and return to your pan off the heat. Add a knob of butter and a splash of milk (if you have some), then mash with a potato masher until smooth. Add half of the grated hard Italian style cheese, season with salt and pepper and mix well. Once the pork mixture has thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out with the back of a spoon so the mince is fully covered. Sprinkle over the remaining cheese.

Bake the pie on the middle shelf of your oven until golden, 15-20 mins. While the pie cooks, wash out your potato pan, fill with water and bring to the boil on high heat. Trim the green beans. 5 mins before the pie is ready, add the green beans and 1/4 tsp salt to your pan of boiling water. Simmer until tender, 4-5 mins, then drain the green beans in a colander. Pop the beans back in the pan, drizzle over a little oil and season with salt and pepper. Mix well.

Spoon the pork shepherd's pie into your serving bowls and serve the green beans alongside. Enjoy!

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