Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
- 2 tsp olive oil
- 2 medium leeks, thinly sliced
- 200g chestnut mushroom, sliced
- 2 garlic cloves, crushed
- 300g spaghetti
- 140g low-fat soft cheese (we used Philadelphia Light)
- 85g wafer-thin smoked ham, shredded
- small pack basil
- 25g grated Parmesan
MethodStir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
- 2 tbsp vegetable oil
- 8 skinless, boneless chicken breasts
- 8 slices thinly cut smoked ham
- 100g Gruyère or cheddar, grated
- 6 tbsp crème fraîche
- 3 tbsp wholegrain mustard
- Lightly rub a little oil over each chicken breast. Place between 2 pieces of cling film and bash with a rolling pin until flattened and no more than 1cm thick. Season and place a slice of ham on top of each chicken breast. Mix together the cheese, crème fraîche and mustard and spread over the ham. Cook or wrap well and freeze.
- To cook straight away, place the chicken on a lightly greased baking sheet and cook under a medium grill for 7-10 mins until chicken is cooked through and the cheese is bubbling and browned. If the cheese browns a little too much for your liking, simply finish off the cooking in a hot oven.
- To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the chicken on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil, increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
- If you want the topping golden, flash under a hot grill for a few mins. Serve in a crusty roll with some green leaves, tomatoes and coleslaw on the side.
- 3 large leeks
- 3 tbsp good-quality extra-virgin olive oil
- 2 tbsp grain mustard
- small bunch chives, finely chopped
- 18 slices Carmarthen ham or any good quality air-dried ham
- 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
- toasted sourdough bread, to serve, optional
- Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
- Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
- Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.
- 1 tbsp olive oil
- a large knob of butter
- 250g chestnut mushroom, halved
- 4 tbsp port or red wine
- 2 rounded tbsp cranberry sauce
- 150ml hot water
- 2 clementines, satsumas or mandarins, juice only
- 1 tsp bouillon powder or ½ chicken stock cube, crumbled
- a splash of soy sauce
- about 350g leftover cooked ham, cut into chunky slices
- To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
- To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
- Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.