This comforting steak and kidney pie avoids the high salt and fat content of typical pies without compromising on flavour.

Ingredients

3 tablespoons olive oil plus extra for brushing
1 onion, peeled and chopped
900g braising beef steak, trimmed and cut into 4cm cubes
225g ox or lamb kidney, skinned, cored and sliced
3 level tablespoons plain flour
425ml Guinness
570ml low salt beef stock, made up
1 bouquet garni
115g field mushrooms wiped and quartered
200g Filo pastry

Method

1) Heat 1 tablespoon of the oil in a heavy based saucepan, add the onion and fry gently until softened, but not browned, then remove onto a plate.

2) Heat the remaining 2 tablespoons of oil in the pan and fry the steak and kidney in batches until evenly browned. Remove the meat as it browns and set aside with the onions.

3) Stir the flour into the pan and gradually add the Guinness and low salt beef stock, stirring and scraping any residue from the bottom of the pan.

4) Return the meat and onion to the pan, adding any juices left on the plate. Bring to the boil, add the bouquet garni, then reduce the heat. Cover and simmer very gently for 2 hours or until the meat is very tender. Add the mushrooms and cook for 10 more minutes.

6) Preheat the oven to 200°C/400°F/gas 6.

7) While the beef is cooking, brush a sheet of Filo pastry with olive oil, gently scrunch and place on non-stick baking mat, continue until you have 6 small nests. Cook in the oven for 10 minutes until they are crisp and golden.

8) Divide the steak and kidney and resulting rich gravy into 6 pre-warmed bowls or pie dishes and top with the Filo pastry nests. Serve with steamed seasonal greens and mashed potato.

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Ingredients

4 tablespoons lemon juice
4 tablespoons olive oil
1 tablespoon fresh lemon thyme, finely chopped
1 tablespoon fresh fennel, finely chopped
3 garlic cloves, crushed
Freshly ground black pepper
4 chicken breasts, cut into cubes

Method

1) Place the lemon juice, olive oil, herbs, garlic and pepper in a screw-top jar and shake to combine.  Alternatively, thoroughly mix the ingredients together in a bowl.
2) In a shallow, non-metal bowl, coat the chicken cubes in the marinade. Cover and refrigerate for 2 - 4 hours.
3) Meanwhile place 8 wooden kebab skewers in a bowl of water to soak to prevent them from burning on the barbecue (if using wooden rather than metal skewers).
4) Thread the chicken cubes onto the skewers and cook the kebabs on the barbecue, turning regularly. Make sure the chicken is piping hot all the way through and that none of the meat is pink.

Suggestions

You could add colour and variety to these skewers by alternating vegetables such as cherry tomatoes, onions and peppers with the chicken cubes.
The marinade will work equally well with chicken pieces such as thighs and drumsticks (with the skin removed).
Dried herbs can be used rather than fresh and you can experiment with different herbs such as parsley, mint or chilli.

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Ingredients

210g uncooked spaghetti
1 teaspoon olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 tin chopped tomatoes
2 tablespoons tomato puree
Pinch dried chilli or herbs
Freshly ground black pepper, to taste

Method

1) Cook the spaghetti according to the instructions on the pack. (Tip: no need to add salt to the water when cooking pasta).
2) Heat the oil in a pan and add the chopped onion and garlic. Cook gently until the onion becomes soft and transparent.
3) Add the tomato puree followed by the chopped tomatoes and herbs or chilli.
4) Simmer on a low heat until the sauce becomes thick.  Season with pepper to taste.

Suggestions

If you have fresh herbs to hand, add these with the tin of tomatoes.
Add 30g of olives with the tomatoes for a different flavour, alternatively add some tinned tuna and sweetcorn just before you add the chopped tomatoes.
Try adding other vegetables such as peppers or mushrooms and fry with the onion.
For a meaty pasta sauce, add some lean minced meat and fry with the onions and garlic.  
For a hotter flavour, finely chop a fresh chilli and fry with the onions and garlic.

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Ingredients

1 tablespoon olive oil
1 garlic clove, crushed
Juice of 1 lemon
2 x cod or halibut steaks
Freshly ground black pepper
Fresh coriander, chopped

Method

1) Make the marinade by mixing the olive oil, garlic and lemon juice together in a bowl
2) Place the cod or halibut steaks in a shallow dish and coat with the marinade. Cover and refrigerate for at least half an hour.
3) Place the fish under a medium-hot grill and cook for approximately 5 minutes on each side until cooked throughout.
4) Season with pepper, sprinkle with the fresh coriander and serve with boiled new potatoes and peas.

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Give this wholesome family favourite a bit of a twist with some sweet parsnip mash. 

Ingredients

3 - 4 potatoes (or parsnips), peeled and cubed
1 tablespoon olive oil
1 small onion, finely chopped
1 carrot, chopped
200g lean minced beef
1 tablespoon tomato purée
300ml low salt beef stock
Dash of Worcestershire sauce
Dash of light soy sauce (use reduced-salt if available)
160g broccoli
Grated cheese (optional)

Method

1) Boil the potatoes in water for about 10 minutes until they’re soft and mash them.
2) Heat the oil in a frying pan, add the chopped onion and carrot and stir for 4 minutes or so, until the onion starts to brown.
3) Add the mince and cook over a medium heat until it has browned.
4) Drain off any excess fat before adding the tomato purée and stock. For a bit of an extra kick add a dash of Worcestershire sauce and light soy sauce (be sure to use sparingly as these contain salt).
5) Cover and simmer for about 25 minutes. Add some more stock if the mince starts to stick to the pan.
6) Turn the grill to medium. Transfer the mince to an ovenproof dish and carefully top with the mashed potato/parsnip.
7) Meanwhile, boil or steam the broccoli, until tender.
8) Grate some cheese over the top of the pie and move your dish to the grill (also use sparingly as cheese contains salt). Grill for 5 minutes or until the potato and cheese start to brown and crisp on top.
9) Serve with broccoli.

Allergy advice: Contains: Milk, soya , wheat (gluten). Some stock cubes can contain wheat, celery and mustard and Worcestershire sauce may contain barley (gluten) and fish; always check the label.

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Ingredients

2 teaspoons olive oil
1 onion, peeled and chopped
1 garlic clove, chopped
1 green chilli, seeded and chopped
2 teaspoon curry powder or paste         
1 teaspoon tomato puree
2 skinless breasts, chopped into bite size pieces
125ml water
1 teaspoon ginger, peeled and grated
1 green pepper, seeded and sliced
150g Basmati rice, raw, no salt added

Method

1) Heat the oil in a saucepan, add the onion, garlic and chilli and fry for 4 minutes.
2) Stir in the curry powder or paste and the tomato puree. Stir for 30 seconds and then add the chicken
3) Brown the meat quickly on a high heat for 3-4 minutes, then add the water and cook for 6 – 8 minutes. Stir, add the ginger and green pepper and cook for 1 minute.
4) Cook rice according to pack instructions and serve.

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A heart-healthy version of a national favourite, a home-made pizza is a satisfying and delicious alternative to takeaways. For alternative toppings, why not try using onion, mushrooms, pineapple or jalapenos?

Ingredients

For the base
300g strong white bread flour, plus extra for rolling out
½ teaspoon (half a 7g sachet) fast-action yeast
Pinch ground black pepper
100ml warm water
1 tablespoon olive oil, plus extra for greasing
1 garlic clove, crushed

For the sauce
½ teaspoon olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1 tablespoon tomato purée
1 x 227g tin chopped tomatoes
Pinch chilli flakes or to taste
Freshly ground black pepper, to taste
Handful fresh basil, roughly chopped

For the topping
1 yellow pepper, sliced
1 tomato, sliced
100g cooked chicken
2 tablespoons sweetcorn
60 mozzarella, thinly sliced
A few basil leaves, torn, plus extra to garnish

Method

1. To make the dough, mix the flour, yeast and pepper together in a large bowl. In a separate container mix the water with the oil and garlic and pour into the flour and yeast. Mix together quickly with a spoon until a sticky dough is formed. Leave to stand for 10 minutes.
2. Dust your hands and a work surface with flour. To knead the dough, hold one side of the dough down with one hand, with the other hand, push the other side of the dough away from you, stretching it out. Fold the stretched dough back on top of itself and push it down with your palm. Give the dough a quarter turn and repeat the process for just 1 minute or until the dough is smooth, elastic and bouncy.
3. Form a ball with the dough and place it into a bowl greased with a little oil. Cover the bowl with cling film and leave to rise in a warm place for about an hour or until the dough has doubled in size.
4. Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat and cook the onion and garlic for 5 minutes or until the onion becomes soft and transparent. Stir in the tomato puree followed by the chopped tomatoes, chilli and pepper. Simmer on a low heat for 15–20 minutes until the sauce becomes thick, stir in the basil for the last few minutes. Use a hand blender to make a smooth sauce.
5. Once the dough has risen, preheat the oven to 240°C/475°F/gas 9. Dust a baking sheet with a little flour and use your hands to push the dough outwards to form a round base approximately 30cm (12inches) across.
6. Spread the tomato sauce over the pizza base using the back of a spoon. Scatter the toppings over the pizza, topped with the basil leaves, and cook in the oven for 10–15 minutes or until golden brown. Scatter with the remaining basil leaves and serve.

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A great rice-based curry that combines some of your five-a-day as well as being low in fat, saturates, sugar and salt.

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, chopped
2 garlic cloves, chopped
2 medium mild chillies, chopped
2 large tomatoes, chopped
1 tbsp tomato puree
1/4 teaspoon chilli powder
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 tablespoon whole spices, in muslin bag if desired
1 tablespoon garam masala
1 chicken breast, cubed
80g frozen peas
3 medium mushrooms, chopped
1 medium potato, peeled and chopped
150g basmati rice, washed

To garnish
1cm piece of root ginger, chopped finely
1/4 teaspoon whole cumin seed.

Method

1) Heat the oil and fry the onions until they’re golden brown (approximately 5 minutes).
2) Add the garlic, chillies, tomatoes, tomato puree, spices, and 1 cup of water and simmer on a medium heat for 5 minutes. Use a potato masher if you want the sauce to be smoother.
3) Add the chicken and simmer for 10 minutes, stirring regularly.
4) Add the frozen peas, mushrooms, potatoes and more water if needed and simmer for 5 minutes.
5) Put the boiling water in a saucepan, add the washed rice, boil for 5 minutes and drain.
6) Layer the chicken mixture with the rice starting with the rice then the chicken mixture and repeat this twice.
7) Garnish with cumin seeds, and ginger.
8) Lower the heat and simmer for a further 10 minutes.
9) Serve with fresh salad and yogurt dip.

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Ingredients

450g potatoes
2 slices of whole meal bread
50g carrot, grated
100g frozen peas, roughly chopped
1 medium onion, finely chopped
1 teaspoon ginger, finely grated
1 teaspoon green chillies, crushed
2 tablespoons coriander stalks and leaves, finely chopped
1 tablespoon lemon juice
1/2 teaspoon cinnamon powder
1/2 teaspoon garam masala
1 teaspoon cumin powder

For the coating
1 tablespoon olive oil
2 tablespoons fine semolina

To serve
6 wholemeal rolls
6 teaspoons reduce calorie/light mayonnaise
1 small lettuce
1 medium tomato, sliced
1/2 cucumber, sliced

Method

1) Boil the potatoes with the skin still on. Drain and allow to cool. Remove the skin and finely grate the potatoes
2) Place the bread in a food processor or blender and process to make fine breadcrumbs.
3) Mix together the potatoes, bread, and all the other burger ingredients.
4) Divide the mixture into 6 servings. Spread a little oil on your hands, roll the mixture into a ball then pat it into a burger shape. Coat the burger with semolina.
5) Add a tablespoon of oil to a non-stick frying pan, fry the burgers on a medium heat for about 5 - 7 minutes on each side – turning only once, very gently – until the burgers are golden brown.
6) Place on kitchen paper to remove any excess oil.
7) Lightly toast the wholemeal burger buns. Place a burger on the bottom half of each bun. Add layers of lettuce, sliced tomatoes and cucumber. Spread a teaspoon of mayonnaise onto the other half of each burger bun and place this on top.

Suggestions

You can also add a layer of sliced onions.

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Serves: 2
Prep time:
Cooking time:

Ingredients

Method

A spicy delight served with rice and relish.

Ingredients

200g stewing beef or soya chunks
1 onion, finely chopped
1 pepper, finely chopped
1 carrot, chopped
2 cloves of garlic
1 tablespoon curry powder
1 tin chopped tomatoes
1 tablespoon mango chutney
1 tablespoon tomato puree
130g basmati rice, raw, no salt added

Method

1) Chop the beef into cubes, about 2cm square.
2) Brown the beef in a pan over a low heat; add the onion and cook for 5 minutes, stirring occasionally.
3) Add the chopped pepper, carrot and garlic, cook for 5 minutes stirring often to stop it from sticking, add a little water if necessary.
4) Add the curry powder and stir well to mix.
5) Add tomatoes, mango chutney and tomato puree, simmer gently for 20 minutes, adding more water if necessary.
6) Cook rice according to packet instructions and serve.

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Serves: 4
Prep time: 15 minutes
Cooking time: 40–45 minutes

Ingredients

1 fennel bulb, green tops, root and  outer layer removed, cut into slices
3 parsnips, peeled and cut into thin wedges
4 shallots, peeled and quartered
400ml low alcohol cider
4 Pork shoulder steaks
1 400g tin artichoke hearts in water, drained
5 sprigs fresh lemon thyme, leaves only (stripped off sprigs)
1 teaspoon cumin seeds
Ground black pepper
200ml low fat crème fraiche (optional)

Method

1) Preheat the oven to 220°C/425°F/gas 7
2) Place the fennel, parsnips and shallots into an oven-proof dish. Pour over cider and cook in oven for 5–10 minutes. Remove the dish from the oven and reduce the temperature to 200°C/400°F/gas 6.
3) Add the pork steaks and artichoke hearts to the vegetables along with the lemon thyme, cumin seeds and ground black pepper. Return to the oven and cook for 30 minutes.
4) Stir in the crème fraiche just before serving. Serve with a portion of boiled pasta and handful of watercress.

Serves: 4

Ingredients

350g small new potatoes
225g asparagus spears
1 small avocado pear, chopped
1 red and 1 yellow pepper, chopped
1 courgette, thinly sliced
1 small red onion, thinly sliced
2 tablespoons freshly chopped parsley to garnish

For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon low fat mayonnaise
Freshly ground black pepper

Method

1) Cook the potatoes in boiling water until tender, drain and allow to cool then cut in half.
2) Tie the asparagus into a bundle and cook in a pan of simmering water for about 5 minutes until just tender. Rapidly cool the asparagus by rinsing under cold water then cut into 4cm lengths.
3) To make the dressing, whisk the oil, vinegar and lemon juice together. Whisk in the mayonnaise and season with black pepper.
4) Place the potatoes, asparagus, avocado pear, peppers, courgette and red onion into a bowl and toss with the salad dressing. Serve garnished with the chopped parsley.

 Ingredients

2 medium eggs
Freshly ground black pepper
Pinch of dried mixed herbs
1 teaspoon olive oil
15g mature cheddar cheese*, grated
1 spring onion, finely sliced
1 small tomato, finely chopped

Method

1) Break the eggs into a jug and lightly whisk. Season with pepper and dried mixed herbs.
2) Heat the oil over a low heat in a non-stick omelette pan. Allow the pan to heat up then pour in the egg mixture.
3) As the egg begins to set around the edges (after about 30 seconds) gently pull the mixture away from the sides of the pan using a spatula and tip the pan to allow the liquid egg to meet the edge.
4) Once the omelette is nearly set but still a little raw on top (after about 2 minutes) sprinkle the cheese, spring onion and chopped tomato over one half of the omelette.
5) Slide a spatula under the edge of the omelette, all the way around the pan, and carefully fold one half over the other to encase the filling.
6) Cook each side until light golden brown.
7) Slide the omelette onto a serving plate and serve with a green salad.

Suggestions

Add other vegetables instead of the spring onion and tomato such as chopped garlic and sliced mushrooms or sliced red onion and green pepper.
* Cheese is a source of salt so use sparingly. Stronger cheeses have more flavour so you need smaller amounts. Mozzarella has a lower salt content than cheddar so this would be a good alternative.

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Ingredients

450g uncooked spaghetti
2 garlic cloves, peeled
50g fresh basil
2 dessertspoons olive oil
50g pine nuts
50g parmesan* (Parmigiano-Reggiano), roughly chopped

Method

1) Cook the spaghetti according to the instructions on the pack. (Tip: no need to add salt to the water when cooking pasta).
2) Bring a large pan of water to the boil and add the garlic and basil leaves. Boil for 30 seconds before transferring to a bowl of cold water.
3) When the basil and garlic has cooled, drain and shake away excess water.
4) Place the garlic, basil, oil, pine nuts and parmesan in a food processor and blend until smooth
5) Once the pasta is cooked, drain, and combine with the pesto sauce.

*The salt content of parmesan varies considerably, be sure to check the label before purchasing.

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Ingredients

3 tablespoon low fat natural yogurt
2 teaspoon garlic, crushed
2 teaspoon ginger, crushed
1 teaspoon black pepper, coarsely ground
1 teaspoon red chilli paste
450g skinless boneless chicken breasts, diced
1 tablespoon rapeseed oil
1 teaspoon cumin seeds
1 medium onion, chopped
1 tablespoon fenugreek leaves, chopped
2 tablespoon tomato puree
1 teaspoon garam masala
1 1/2 teaspoon cumin coriander powder
2 tablespoon half fat crème fraiche
2 tablespoon coriander leaves, chopped
300g Basmati rice, raw, no salt

Method

1) Mix the yogurt, garlic, ginger, black pepper and chilli paste and spoon this mixture over the chicken. Allow to marinade for 1-2 hours in the fridge
2) Heat the oil in a large pan, add the cumin and chopped onion and cook on a medium heat until brown
3) Remove the chicken from the marinade and add the chicken to the pan. Cook on a high heat for about 5 minutes.
4) Stir in the fenugreek, tomato puree, garam masala and cumin coriander powder.
5) Reduce the heat and simmer for 15-20 minutes or until the chicken is cooked and the liquid has evaporated.
6) In the meantime cook the rice according to packet instructions.
7) Stir in the crème fraiche and coriander before serving.  

Suggestions

This dish can be served in pitta bread (slit down one side) with lettuce and sliced onions. It’s also delicious served with boiled pasta and vegetables.

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A simple guide to cooking roast chicken.

Ingredients

1 whole chicken (2kg – 3kg) or legs
1 tablespoon olive oil
Freshly ground black pepper
1 lemon (optional), chopped into segments
1 onion (optional), peeled and chopped
4 garlic cloves (optional), peeled

Method

1) Preheat the oven to 190°C/375°F/gas 5.
2) Stuff the chicken with the onion, lemon and garlic, if using, to infuse it with flavour.
3) Place the chicken into a large baking tray or roasting tin and drizzle the oil and sprinkle the black pepper over the skin. Roast in the centre of the oven for 1-1.5 hours or 30-40 minutes for legs. Use a spoon to baste the chicken with the juices in the pan every 20 minutes or so, cover with foil for the last 30 minutes so that it wont dry out.
4) Check that the chicken is cooked completely by piercing the thickest part, between the breast and leg, with a skewer. The chicken is cooked when the juices run clear and there is no pink meat left. Legs can be checked in the same way by piercing the thickest part.
5) Leave the chicken to stand, covered, at room temperature for about 20-30 minutes before serving.

Suggestions

Try making small incisions in the skin of the bird and rubbing herbs into them, a bunch of sage or few sprigs of rosemary with a little black pepper are a good combination. Coating the skin with honey is another tasty alternative.
If using a smaller bird, there is no need to cover it with foil as it will not dry out.

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Ingredients

1 tablespoon olive oil
1 onion, chopped
1 fresh green chilli, seeded and finely chopped
1 garlic clove, finely chopped
2.5cm piece fresh root ginger, finely chopped
2 tablespoon plain flour
2 teaspoon each of ground coriander, ground cumin and turmeric
300ml water
200ml passata/200g tin of tomatoes
750g mixed root vegetables such as sweet potato, swede, celeriac and parsnip, peeled and diced
2 carrots, thinly sliced
Freshly ground black pepper, to taste
260g basmati rice, raw
Chopped fresh coriander, to garnish

Method

1) Heat the oil in a large saucepan. Add the onion, chilli, garlic and ginger and sauté for 5 minutes, or until it’s soft. Stir in flour and spices and cook gently for 1 minute, stirring.
2) Gradually stir in the water, and then add the passata or tomatoes, diced root vegetables and carrots. Season with black pepper and mix well.
3) Bring to the boil, stirring, then lower the heat, cover and simmer for about 45 minutes, or until the vegetables are cooked and tender. Stir occasionally.
4) Meanwhile, cook the rice according to the instructions on the packet.
5) Serve the curry with the rice (or couscous) and garnish with chopped coriander.

Allergy advice: Contains: wheat (gluten), celery (celeriac).

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Ingredients

2 tablespoons olive oil
4 skinless and boneless chicken breasts, cut into strips
2 onions, finely sliced
2 garlic cloves, chopped
1 courgette, sliced
1 red and 1 green pepper, cut into strips
1 glass of dry white wine
2 x 400g tins chopped tomatoes
2 tablespoons fresh chopped basil and parsley
Freshly ground black pepper, to taste

Method

1) Heat the oil in a large frying pan and cook the chicken over a high heat for about 4-5 minutes until browned on all sides. Remove from the pan and set aside.
2) Add the onion, garlic, courgette and peppers to the pan and cook for about 3-4 minutes.
3) Stir in the wine and tomatoes and bring to the boil, lower the heat and simmer uncovered for about 10 - 15 minutes.
4) Return the chicken to the pan and heat through in the sauce for a further 5 minutes. Ensure it is cooked through.
5) Stir in the fresh basil and parsley and season with pepper. Serve with rice.

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Ingredients

450g good-quality lean or extra-lean minced beef
2 small carrots (about 140g total weight), coarsely grated
85g mushrooms, finely chopped
1 onion, finely chopped
55g fresh wholemeal or white breadcrumbs
2 tablespoons tomato puree
1 egg, lightly beaten
1 clove garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons hot chilli powder
Freshly ground black pepper, to taste

Method

1) Preheat grill to medium. Place all ingredients in a large bowl and mix together well.
2) Using your hands, shape mixture into 8 round, flat burgers, each about 1cm (1/2in) thick. Place on rack in grill pan; grill for about 20 minutes until burgers are cooked to your liking, turning once or twice. (Don’t grill burgers too close to the heat – position about 8cm/31/4in from heat.) Serve in baps with salad and relish.

Suggestions

Substitute lean minced pork or lamb for the minced beef, if desired. Use 1 courgette in place of carrots, if desired.
To freeze: Make burgers as directed; freeze before cooking. Wrap individually, label and freeze for up to 1 month. To serve, defrost completely, then grill as directed.

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Turkey is a great low-fat choice and is complemented by the sweet taste of oranges.

Ingredients

2 teaspoons sunflower oil
1 garlic clove, crushed
75g turkey, diced
1/2 red pepper, sliced
1/2 green pepper, sliced
1 spring onion, sliced
2 teaspoon low salt soy sauce
2 tablespoon water
1 tablespoon orange juice
1 teaspoon ground ginger (optional)
110g brown rice (or 1 block of noodles)

Method

1) Heat the oil in a large frying pan and fry the garlic and turkey over a medium heat for 5 minutes, stirring constantly.
2) Add the peppers and onions and fry for another minute, until soft.
3) Next, stir in the soy, water, orange juice and ground ginger and cook for a further 3-4 minutes over a medium heat.
4) Serve with brown rice.

Suggestions

For a vegetarian stir fry, substitute the turkey with your favourite vegetables - e.g. carrots cut finely, courgettes, peppers and mushrooms.

Allergy advice: Contains: soybeans, egg, wheat (gluten). Some soy sauce contains fish.

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Spinach and Ricotta Lasagne is an excellent choice if you fancy a delicious Italian dish without the salt. Most cheeses are high in salt and fat but ricotta is low in both, making it an ideal way to look after your heart.

Ingredients

For the tomato sauce
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, finely chopped
1 red pepper, diced
2 large carrots, chopped up small
1 tablespoon tomato puree
2 x 400g tins chopped tomatoes
150ml red wine (optional)
Black pepper to taste

For the spinach and ricotta filling
1kg frozen spinach (whole leaf)
300g ricotta cheese
50g pine nuts
1 1/2 teaspoon nutmeg
1 garlic clove, crushed or very finely chopped

Lasagne sheets (approx 10 sheets)
2 large tomatoes, sliced.

Method

1) Preheat the oven to 190°C/375°F/gas 5
2) Place the spinach in a saucepan and defrost over a medium heat, stirring occasionally. When the spinach is fully defrosted, drain off the excess water and leave to cool. Meanwhile, prepare the vegetables.
3) To make the tomato sauce, heat the oil in a pan over a medium temperature and cook the onion and garlic until soft. Add the red pepper, carrot and tomato puree and cook for a further 5 minutes.
4) Stir in the chopped tomato, red wine, if using, and black pepper. Reduce the heat and leave to simmer for about 20 – 25 minutes until the sauce has reduced a little and the carrots are cooked through. If you are not using the red wine then cook for 15 – 20 minutes. Remove from the heat and leave to cool briefly then blend until smooth using a hand blender.
5) Meanwhile make the spinach and ricotta filling. Simply place the spinach in a bowl with the ricotta, pine nuts, garlic and nutmeg and mix well.
6) To assemble the lasagne, place a layer of lasagne sheets in the base of an ovenproof dish followed by a third of the tomato sauce, then half of the spinach mixture. Repeat this process and top with a third layer of lasagne sheets and the remaining third of tomato sauce. Finally, arrange the sliced tomato on top.
7) Cook in the oven for 30 minutes until the lasagne sheets are cooked and serve with a light, leafy salad.

Suggestions

Swap the nutmeg in the spinach mixture for 2 tablespoons of chopped mint leaves for a delicious alternative flavour
Use wholewheat lasagne for a filling and heart-healthy lasagne

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