Ingredients

• ½ tbsp olive oil
• 3 shallots, finely chopped (100g)
• 25g oats
• 2 tbsp chopped chives
• 1 tsp LoSalt
• 1 lemon
• 2 cod loins, approx. 200g each
• 200g cherry tomatoes
• 250g spinach

Method

1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with foil.
2. Heat the oil in a small frying pan and fry the shallots for 3-4 minutes until golden, add the oats and cook for 1-2 minutes. Stir in the chives, LoSalt, lemon zest and juice of ½ lemon, season with black pepper.
3. Press the oat mixture on top of the cod loins and place on the prepared tray. Add the cherry tomatoes. Bake for 15-20 minutes or until the cod is cooked throughout.
4. Meanwhile, place the spinach in a large bowl with a splash of water, cover with clingfilm and microwave on high for 2-3 minutes until just wilted. Divide between 2 plates and top with the cod and tomatoes. Serve with the remaining lemon cut into wedges.

Ingredients

• 500g turkey mince
• 3 tsp harissa paste
• 8 spring onions
• ¾ tsp LoSalt
• 2 corn on the cob
• 1 tbsp olive oil plus extra for brushing
• 100g cherry tomatoes, quartered
• ½ small red onion, finely chopped
• Juice 1 lime
• 2 tbsp chopped coriander

Method

1. Mix together the mince, harissa, 4 finely chopped spring onions, ½ tsp LoSalt and some black pepper, mould into 4 burgers and chill for 30-60 minutes.
2. Meanwhile, brush the corn with a little oil and griddle or fry for 10 minutes, turning occasionally until slightly charred. Run a knife down the cob to remove the kernels and mix with the tomatoes, red onion, remaining sliced spring onions, lime juice, coriander and remaining LoSalt.
3. Heat the 1 tbsp oil in a frying or griddle pan and fry the burgers for 5-6 minutes on each side until golden and cooked throughout, serve with the sweetcorn salsa.

Ingredients

• 125g unsalted butter, softened
• 40g icing sugar
• ½ tsp vanilla bean paste
• 100g plain flour
• ¼ tsp LoSalt
• 30g cornflour
• 15g cocoa powder

For the filling

• 75g fat free Greek yogurt
• 2 tbsp condensed milk caramel
• ¼ tsp LoSalt
• 100g raspberries, plus extra to serve
• Icing sugar to serve

Method

1. Preheat the oven to 180°C, gas mark 4. Line a large baking tray with parchment paper.
2. Whisk together the butter, icing sugar and vanilla paste until pale. Mix together the flour, LoSalt, cornflour and cocoa and mix into the butter mixture. Divide into 8 balls with lightly oiled hands and place on the prepared tray. Press into 8cm discs and bake for 15-20 minutes. Allow to cool completely.
3. Marble together the yogurt, caramel and LoSalt and stir in the raspberries. Spread over 4 of the cookies and sandwich with the remaining cookies.
4. Serve with extra raspberries and a dusting of icing sugar.

Ingredients

• 650g Maris Piper potatoes, cut into chunks
• 2 medium eggs
• 240g pack cod fillets
• ½ tsp LoSalt
• 1 tbsp tartare sauce
• 2 tbsp chopped chives
• 75g cooked, peeled prawns, roughly chopped
• 2 tbsp vegetable oil for frying

Method

1. Cook the potatoes in boiling water for 15-20 minutes or until tender, drain and allow to steam dry.
2. Meanwhile, place the eggs in a medium saucepan and cover with cold water, bring to the boil then add the cod to the pan, simmer for 5 minutes. Drain and run the eggs under cold water. Place the fish on kitchen paper to drain.
3. Mash the potatoes with the LoSalt, tartare sauce and chives and gently stir in the prawns, chopped egg and flaked fish, season with black pepper. Mould into 8 fishcakes and chill for 30 minutes.
4. Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.

Ingredients

• 1 red pepper, diced
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 700g tomatoes, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tsp LoSalt
• 1 tbsp balsamic vinegar
• 25g pack basil
• 300g pasta shapes

Method

1. Preheat the oven to 200°C, gas mark 6.
2. Place the pepper, onion, garlic and tomatoes on a large baking tray and toss in the oil, LoSalt and vinegar. Reserve a few basil leaves to garnish and shred the rest, adding it to the tray. Roast for 25 minutes until softened.
3. Meanwhile, cook the pasta in boiling water with a sprinkle of LoSalt according to pack instructions. Drain and return to the pan, toss in the roasted vegetables and sprinkle over the remaining basil to serve.

Ingredients

• 100g fat free natural yogurt
• 1 clove garlic, crushed
• 2 tsp Ras el Hanout seasoning
• ½ tsp LoSalt
• 1 tbsp olive oil
• 2 large chicken breast fillets, cubed, approx. 350g
• 1 courgette, cut into 12 thick slices
• 1 red onion, cut in to 8 wedges
• 200g wholewheat couscous
• 2 tbsp chopped parsley

Method

1. Mix together the yogurt, garlic, Ras el Hanout, ¼ tsp LoSalt and oil in a bowl, stir in the chicken and stir to evenly coat. Marinate for at least 1 hour.
2. Preheat a grill and line a baking tray with foil.
3. Thread the chicken, courgette and red onion alternatively onto 4 metal skewers and grill for 15-20 minutes, turning half way through until cooked throughout.
4. Meanwhile, place the couscous and remaining ¼ tsp LoSalt in a bowl, pour over boiling water to just cover the couscous and cover the bowl with clingfilm, leave for 5 minutes, then fluff up with a fork, stir in the parsley and serve with the skewers.

Ingredients

• 85g unsalted butter
• 100g plain flour
• ¼ tsp LoSalt
• 3 medium eggs, beaten

For the filling

• 300g whipping cream
• 100g lemon curd
• 50g caramel sauce
• ¼ tsp LoSalt

Method

1. Preheat the oven to 200°C, gas mark 6. Line 1-2 large baking trays with baking parchment. Fit a piping bag with a 1.5cm round nozzle.
2. For the eclairs, melt the butter in a medium saucepan with 225ml water and bring to a boil, add the flour and LoSalt and beat vigorously until the mixture is smooth and pulls away from the sides of the pan. Transfer to a large mixing bowl and cool for 10 minutes.
3. Beat in the eggs a little at a time until well combined. Spoon into the prepared piping bag and pipe 12 x 10cm long eclairs on the prepared trays, allowing space between each one. Bake for 35-40 minutes then allow to cool completely.
4. Whip the cream to firm peaks and stir in the lemon curd. Transfer to a piping bag. Slit the eclairs open along the long edge and pipe in the lemon cream.

Ingredients

• 1 tbsp oil
• 1 onion, sliced
• 400g pork fillet, cut into thin strips
• 2 tsp smoked paprika
• 200g mushrooms, sliced
• 1 clove garlic, crushed
• 150g low fat soured cream
• ¾ tsp LoSalt
• 500g fresh tagliatelle, to serve

Method

1. Heat the oil in a frying pan and fry the onion and pork for 5 minutes. Add the paprika, mushrooms and garlic and fry for a further 5 minutes.
2. Stir in the soured cream, 75ml water and LoSalt and bring to the boil.
3. Meanwhile, cook the pasta in boiling water for 3-4 minutes, drain and serve with the stroganoff.

Ingredients

• 300g pasta shapes
• 1 tsp LoSalt
• 2 salmon fillets
• 1 tbsp olive oil
• 150g cherry tomatoes, halved
• 2 cloves garlic, crushed
• 1 red chilli, deseeded and finely chopped
• 50g low fat cream cheese
• 2 tbsp semi-skimmed milk
• 100g rocket

Method

1. Cook the pasta in boiling water with ½ tsp LoSalt according to pack instructions, adding the salmon fillets for the last 5 minutes. Drain and remove the skin from the salmon.
2. Meanwhile, heat the oil in a large frying pan and fry the tomatoes, garlic and chilli for 3-4 minutes. Mix the cream cheese with milk and remaining LoSalt and add to the pan with the rocket, heat until the rocket wilts. Add in the pasta and salmon, broken into large flakes and stir to combine.