1. Skin the fish and cut it into 12 portions

2. Season the fish with salt and pepper

3. Heat 2 tablespoons of oil in a large frying pan

4. Quickly fry the fish, a few at a time while adding some more oil if necessary

5. Remove the fish from the pan with a slotted spoon and place them in a serving dish

6. Add the remaining oil to the pan and fry the onions and garlic for about 5minutes

7. Stir in the ginger and fry for 1minute

8. Add the pepper and mushrooms and fry for a further 3minutes

9. Add the wine vinegar, water and sugar and bring to the boil
10. Season with salt and pepper

11. Reduce the heat and simmer gently for 5minutes

12. Pour over the fish, cover the pan and leave the fish to marinate for 24hours

13. Serve with granary rolls

List of ingredients required:

(serves 12 people)
6 oz (175g) sliced mushrooms
6 tablespoons olive oil
3 lb (1.4kg) haddock fillet
2 peeled and sliced onions
2 crushed cloves garlic
1 seeded and chopped red pepper
1 in (25mm) piece of root ginger, peeled and finely chopped
1 and 1/2 level tablespoons sugar
1/4 pint (150ml) water
1/2 pint (285ml) white wine vinegar
Salt and freshly ground black pepper

You can make this strawberry tart as a tea-time treat or dessert and try different fruit flavours of jelly and yoghurt the next time you make it in order to satisfy your own taste. It is fairly inexpensive and easy to make, while keeping the calories down if you are a bit conscious about your weight.

Ingredients required

• ½ x 200 g (7 oz) packet Marie biscuits
• 2 tbsp (30 ml) soft tub margarine, melted
• 1 x 80 g (2 oz) packet strawberry jelly powder
• 300 ml (10 fl.oz) strawberry flavoured low-fat yoghurt
• 1 x 250 g (8 oz) tub plain smooth low-fat cottage cheese

Method

1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
2. Mix biscuit crumbs with margarine. Press onto the base of a tart dish.
3. Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set.
4. Mix yoghurt and cottage cheese and stir into the cooled jelly.
5. Pour over biscuit crumbs and refrigerate for 3 hours or overnight.
6. Serve cold with fresh fruit

Place all ingredients in blender for a minute until silky smooth Add spices, mineral sea salts to taste.
Burst mix all ingredients again and serve in a tall ounce glass.

List of ingredients required:

1 cup ice cubes (0 calories / 0 kilojoules)
1/2 Cup of Celery (8 calories / 33,6 kilojoules)
1/4 cup of diced onion (16 calories / 67,2 kilojoules)
1/2 cup of carrots (22 calories / 92,4 kilojoules)
1/4 cup of tomatoes (11 calories / 46,2 kilojoules)
1 peeled lemon (20 calories / 84 kilojoules)
1/2 cup of pumpkin (15 calories / 63 kilojoules)
Spices to taste (0 calories / 0 kilojoules)

Makes 2x servings (under 50 Calories)
Makes around 32 fl oz
Energy per serving: 46 Calories 193,2