This stir-fry is low in fat and calories. Use a lean cut of meat and combine with plenty of vegetables to get four of your recommended 5-a-day
- 12 cherry tomatoes, quartered
- 1 tsp fish sauce
- juice and zest 1 lime
- 1 tbsp sweet chilli sauce
- 100g buckwheat noodle
- 2 tsp rapeseed oil
- 1 red onion, halved and sliced
- 1 carrot, cut into matchsticks
- 1 red pepper, deseeded and sliced
- 100g shredded white cabbage
- 200g lean lamb loin fillet or steaks, diced
- 4 tbsp chopped fresh mint
MethodCook the noodles following pack instructions.
- 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
- 25g pistachio
- 1½ tbsp olive oil
- handful flat-leaf parsley leaves, torn
- 2 dill sprigs, roughly torn
- For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
- Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).
- 16 fat white asparagus spears
- 4 slices serrano ham
- 1 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1 tsp clear honey
- 3 tbsp walnut or hazelnut oil
- 1 tbsp snipped chives
- Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
- Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
- Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.
- 1 leg of lamb
- zest and juice 1 lemon and 1 orange
- 4 tbsp olive oil
- 2 tbsp clear honey
- 1 tbsp each of cinnamon, fennel seeds, ground cumin
- 3 garlic cloves, crushed
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.