1. Peanut houmous with fruit & veg sticks
Drain a 380g carton chickpeas and reserve the liquid. Tip three-quarters of the chickpeas into a food processor with 3 tbsp of the chickpea liquid, then add the zest and juice ½ lemon, 1 tbsp tahini, ½ - 1 tsp smoked paprika, 2 tbsp roasted unsalted peanuts and 1 tsp rapeseed oil. Blitz until smooth, then stir in the remaining one-quarter of the chickpeas. Cut 4 celery sticks and 2 carrots into batons, then core 2 crisp red apples and cut into slices. You can use the remaining ½ lemon to squeeze over the apple slices to stop them browning if you like. Serve with the peanut houmous.
Full recipe: Peanut houmous with fruit & veg sticks
2. Avocado & strawberry smoothie
Take ½ avocado, peel it, stone it and cut into chunks. Put the avocado, 150g halved strawberries, 4 tbsp low-fat natural yogurt, 200ml semi-skimmed milk and some lemon or lime juice and honey (if desired) into a blender and whizz until smooth. If the consistency is too thick, add a little water.
Full recipe: Avocado & strawberry smoothie
3. Apple & blueberry Bircher
Mix 200g porridge oats with ½ tsp ground cinnamon in a large bowl. Stir in 500ml apple juice and 4 grated apples, then gently fold in 200g blueberries. Allow to stand for 5 minutes before serving – any leftovers can be popped in the fridge overnight to be eaten the next day for breakfast.
Full recipe: Apple & blueberry Bircher
4. Smashed bean dip
Serves 4 Prep 10 mins No cook
Drain and rinse a 400g can of cannellini beans and a 400g can of chickpeas. Put 200g cannellini beans and 200g chickpeas into a food processor with the juice of 2 lemons, 2 crushed garlic cloves, 2 tsp ground cumin and 100ml Greek yogurt, then whizz until smooth. Tip in the rest of the beans and chickpeas and pulse once to get a very chunky dip. Stir in the zest of 1 lemon and plenty of seasoning, then sprinkle with toasted pumpkin seeds if desired. Serve with celery sticks. Leftover dip can be stored in the fridge.
Full recipe: Smashed bean dip
5. Instant frozen berry yogurt
Serves 4 Prep 2 mins No cook
Put 250g frozen mixed berries, 250g 0% fat Greek yogurt and 1 tbsp honey or agave syrup into a food processor and blend for 20 seconds, until it comes together to a smooth ice cream texture. Scoop into bowls and serve immediately.
Full recipe: Instant frozen berry yogurt
6. Salmon & chive bagel topper
Serves 4 Prep 8 mins No cook
Flake 1 cooked salmon fillet (about 100g) into a bowl. Add 200g reduced-fat soft cheese, the zest and juice of ½ lemon, 2 tbsp snipped chives and plenty of black pepper. Mash everything together with a fork. Split 4 multiseed bagels in half. Lightly toast the bagel halves, then spread with the salmon mixture and top each with a handful of watercress. Serve immediately.
Full recipe: Salmon & chive bagel topper
7. 10-minute winter fruit compote
Serves 4 Prep 5 mins Cook 5 mns
Put 500g mixed dried fruit, 200ml fresh orange juice, half a cinnamon stick, 6 cloves and 6 black peppercorns into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump. Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.
Full recipe: 10-minute winter fruit compote
8. Beetroot & mint dip
Serves 4 Prep 10 mins No cook
Put 250g vacuum-packed beetroot and ½ tsp ground cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add 2 tsp chopped mint and a squeeze lemon juice, then gently stir through 3 tbsp half-fat crème fraîche to get a rippled effect. Sprinkle with a few extra mint leaves and a few pinches nigella seeds.
Full recipe: Beetroot & mint dip
9. Carrot & houmous roll-ups
Serves 4 Prep 10 mins No cook
Spread 200g houmous between 4 seeded wraps. Coarsely grate 4 carrots and scatter on top of the houmous, finishing each wrap with a small handful of rocket leaves and some seasoning. Roll up and eat.
Full recipe: Carrot & houmous roll-ups
10. Egg & asparagus soldiers
Serves 1 Prep 2 mins Cook 5 mins
Steam 7 spears of asparagus until tender, and soft-boil an egg – follow our guide to get a perfectly runny yolk. Cut the soft-boiled egg in half and serve with the asparagus for dipping.
Full recipe: Egg & soldiers
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