Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.
Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
PREP: 3 MINS
COOK: 17 MINS
A great snack or lunch time meal - just add salad
oil, for greasing 1 small carrot, cut into small dice ½ small courgette, cut into small dice 25g peas 6 eggs
2 Spring onions 25g feta cheese or Cheddar cheese works too
Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
Beat the eggs, Cut the spring onions into small pieces and stir into the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
Something Sweet. Filo and Fruit.
PREP: 15 MINS
COOK: 25 MINS
A lighter summer pudding.
3 large sheets filo pastry (or 6 small) 2 tbsp butter, melted 3 tbsp apricot conserve 6 ripe apricots, stoned and roughly sliced 85g raspberries
Let the filo come to room temperature for about 10 mins before use. Put a baking tray into the oven and heat oven to 200C/180C fan/gas 6.
Brush each large sheet of filo with melted butter, layer on top of each other, then fold in half so you have a smaller rectangle 6 layers thick. If using small sheets just stack on top of each other. Fold in the edges of the pastry base to make a 2cm border, then spread the apricot conserve inside the border. Carefully slide the pastry base on to the hot baking tray and bake for 5 mins.
Remove from oven, arrange apricots over the tart and brush with any leftover melted butter. Bake for another 10 mins, then scatter on raspberries. Bake for a final 10 mins until the pastry is golden brown and crisp.
Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy.
PREP: 10 MINS
1 small apple 2 tbsp whole oats 2 tbsp low-fat natural yogurt some blueberries or rasberries
Grate 1 small apple and mix with 2 tbsp whole oats and 2 tbsp low-fat natural yogurt. Layer in a pot with some blueberries.
Grilled Peas in a pod.
PREP: 5 MINS
COOK: 25 MINS
A lighter oriental snack.
250g Peas in a pod
1 tbsp sesame oil
1 tbsp soy sauce
1/2 tbsp Chinese rice vinegar
1/2tsp clear honey
1/2 tsp sesame seeds
Heat a griddle pan (if you don't have a griddle pan use a frying pan)
Mix the peas, in a large bowl with the sesame oil and a pinch of salt.
Add the peas to the pan for 10-12 minutes. The outer skin should start charring.
Mix the dipping sauce: mix the soy sauce, vinegar, honey and sesame seeds in a bowl.
Serving: serve the peas and dipping sauce on a plate. pop the peas open, dip and slide the peas using your mouth. discard the casing. You could do this with other peas. why not try sugar snap peas or mangetout?
PREP: 2 MINS
A great snack or pudding
250g Frozen mixed Berry
250g 0% fat Greek yogurt
1 Tbsp Honey
Blend the berries, honey and yogurt in a food processor, making sure all the berries are blitzed. The mixture should come together like an ice cream. Serve immediately I added a few sunflower seeds.