Red Dragon Pie

Ingredients
4oz Aduki Beans
2oz Wheat Grain or Rice
2pt Water for soaking
2pt Water for boiling
1 tbsp Oil
1 Onion, peeled and chopped
8oz Carrots, scrubbed and diced
2 tbsp Soy Sauce
2 tbsp Tomato Puree
1 tsp Mixed Herbs
half pint Aduki Bean Stock
salt and pepper
1.5lb Potatoes, peeled
1oz Butter

Method
Wash beans and rice/grain and soak overnight (or steep in boiling water for 1 hour). Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes (or until grain is fairly soft). Drain, reserving stock.

Heat oil and fry onion for 5 mins. Add carrots and cook for 5 mins. Then add cooked beas and grains. Mix the soy sauce, tom puree and herbs with the stock. Pour this over the bean and vegetable mixture. Bring to the boil and simmer for 20-30 mins, so the flavours are blended. Season to taste. Add more liquid if necessary so that the final mixture is moist. Transfer into a greased 3 pint casserole.

Boil the potatoes until soft and mash with the butter. Season well. Spread the mash over the beans and veg. Bake for 30 mins until the potato is crisp and brown. 

*NOTE* Prep Time: beans take 1 hour or overnight soaking plus 50 mins boiling. then 40 mins simmering and 30 mins in oven.

Shortcut Method (i.e. I forgot to soak the sodding beans!!)

All ingredients as before except:

No Aduki Beans- swap for: 1 tin Red Kidney, 1 tin Cannelini, 1 tin Baked Beans
No Tom Puree - swap for: 1 tin Chopped Toms
No Bean Stock - swap for: instant Veg Stock

**Also added cheese on the potato and a bit or worcester sauce in the veg mix. I think I might have added a dash of cinnamon to that too, come to think of it. And a few more herbs.
Recommended by Lucie

Tomato, Lentil and Bacon Soup

Slimming World, Extra Easy FREE (no syns)

Ingredients
7oz lean bacon, bite size
1 finely chopped onion
2 crushed garlic cloves
1tsp finely grated ginger
2 sticks finely chopped celery
1 large potato, peeled and diced to half inch
1 large carrot, peeled and diced to half inch
232 fl oz veg stock, boiling hot
1 tbsp mild curry powder
4.5 oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and pepper

Method
Place a large non-stick saucepan over a high heat. Add bacon and stir fry for 3-4 mins. Add onion, garlic, ginger, celery, potato and carrot and stir fry for 1-2 mins.

Add remaining ingredients (except coriander and seasoning) and bring to boil. Cover and simmer for 15-20 mins until lentils cooked and softened.

Stir in coriander, season well and serve.

Recommended by Lucie

Frozen Fruit Smoothies

Smoothies are not only deliciously tasty but they're also perfect to have for breakfast, as they're full of goodness. Adding quick cook oats and nuts to them is great, because it helps slow down the absorption of the sugar from the fruit into your bloodstream, which gives you more energy for longer. The great thing about frozen fruit is that it's been picked at its best, at the right time, and hasn't been forced to grow out of season, like so much of the "fresh" fruit on offer to us these days. It's also cheaper and far more convenient— it will keep happily in your freezer for months on end, so any time you fancy a smoothie, you can have one 

Ingredients
• 1 ripe banana
• 1 glass of frozen fruit of your choice: mango, blackcurrants, or strawberries
• 2 heaped tablespoons natural yogurt
• 1 small handful of quick cook oats (not instant)
• 1 small handful of mixed nuts
• 1 glass of soy milk, fat free milk, or op pie juice
Optional: honey, to taste 

Method
Peel and slice your banana and put it into a blender with your frozen fruit and the yogurt. Whiz it up and add the oats and nuts. Add the soy milk, fat free milk, or apple juice and whiz again, until nice and smooth. If it's a bit too thick for you, just add a splash more milk or juice and whiz around again. Give it a good stir, then have a taste. Rarely with a frozen fruit smoothie should you need to sweeten it, but if you think it needs a bit of extra sweetness you can add a little honey to taste — you won't need much

Recommended by Wenna

Original Recipe:  Jamie Oliver

Chicken & Chorizo Jambalaya

A super healthy, low-fat, one-pot family dish

Ingredients

1 tbsp Olive Oil
2 Chicken Breasts, chopped
1 Onion, diced
1 Red Pepper, thinly sliced
2 Garlic Cloves, crushed
75g Chorizo, sliced
1 tbsp Cajun Seasoning
250g Long Grain Rice
400g can Plum Tomatoes
500ml Chicken Stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

*I sometimes use up leftover chicken from a Sunday Roast

Recommended by Wenna

Original recipe: BBC Good Food

Almond Angel Food Cake

An American Fat-Free Sponge Cake

Ingredients

Serves: 14
150g icing sugar
140g cake flour
1 tablespoon cornflour
350ml egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200g caster sugar
100g chopped almonds

Method

Prep: 15 mins |Cook: 35 mins

1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.

2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.

3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.

Recommended by Lucie
Orginal recipe at allrecipes.co.uk