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Serves 4
Prep: 15 minutes
Cook: 30 minutes

1tbsp olive oil
450g (1lb) leeks, trimmed and thinly sliced
1 clove garlic, crushed or finely chopped, optional
1 large potato, peeled and diced
900ml (1½ pints) vegetable stock
300ml (10floz) semi-skimmed milk
salt and ground black pepper
chopped fresh chives to serve

1. Heat the oil in a large pan, add the leeks and garlic and cook over a medium heat, stirring for 5 minutes. Add the potato and continue to cook for a further 5 minutes.
2. Add the stock and bring the mixture to the boil, reduce the heat, cover and simmer for 20 minutes or until the potatoes are tender.
3. Transfer the mixture into a food processor or blender and puree until smooth. Return the soup to a pan, stir in the milk and add salt and pepper to taste. Gently reheat the soup and serve garnished with a few chopped chives.

Prep: 5 minutes plus 30 minutes marinating
Cook: 10 minutes
Serves 4

8 tbsp mango chutney
2 cloves garlic, crushed or finely chopped zest and juice of 1 lemon
6 skinless thighs, cut into bite sized pieces
4 tbsp sesame seeds

1. Mix together mango chutney, garlic and lemon zest and juice. Place the chicken in a shallow dish and spoon over the marinade. If you have time cover and leave the chicken to marinate in the fridge for 30 minutes.
2. Remove the chicken from the marinade, thread on to a wooden skewer and place under a hot grill. Brush over a little of the marinade and cook for 5 minutes, turn and brush over the remaining marinade, sprinkle with sesame seeds and continue cooking for a further 5 minutes or until the chicken is cooked through.

Cooks Tip

Soaking the wooden skewers in a dish of cold water for 30 minutes before using will prevent them from burning

Prep: 15 minutes
Cook: 1 - 1½ hours
Serves 2

2 medium sized baking potatoes
2 tbsp olive oil
300g (9oz) brown cap mushrooms, roughly chopped
125g (4oz) rindless smoked back bacon, roughly chopped
300ml (1/ 2 pint) chicken stock
5ml fresh thyme, chopped salt and black pepper
6tbsp reduced fat crème fraîche.

1. Prick the potatoes with a fork and cook at 230C/450F/8 for 1- 1½ hours or until soft. Alternatively you can cook them in the microwave
2. Heat the oil in a large frying pan, add the bacon and cook over a high heat for 5 minutes or until beginning to brown. Add the mushrooms and continue to cook for a further 5 minutes. Add the stock, seasoning and herbs, reduce the heat slightly and cook for 20-30 minutes or until the liquid is reduced and thick and syrupy. Stir in the crème fraîche.
3. Slice the potatoes in half, spoon in the mushroom mixture and serve.
   

Cooks Tip

Pushing a long metal skewer through the middle of each potato will help speed up the cooking time if cooked in an oven.

Prep: 15 minutes
Cook: 20 minutes
Serves: 4

1 small courgette, roughly chopped into bite size pieces
2 red peppers, de-seeded and chopped into bite size pieces - see cooks tip
1 red onion, roughly chopped into bite size pieces
125g (4oz) cherry tomatoes
salt and freshly ground black pepper
175g (6oz) pasta twists
4 tbsp ready prepared French dressing

1. Preheat the oven to 200C/400F/gas mark 6. Place the courgettes, aubergine, pepper, onions and garlic in a large shallow roasting tin. Drizzle over the oil and season well. Cook, stirring occasionally, for 20 minutes or until slightly blackened, add the cherry tomatoes and continue to cook for a further 10 minutes.
2. While the vegetables are cooking place the pasta in a large pan of boiling salted water and cook until tender. Drain well and transfer to a serving bowl. Stir in the cooked vegetables and the French dressing and mix well. Serve with crusty bread.

Cooks Tip

If you find peppers cause problems omit them and add 1 extra courgette and 100g pitted black olives.