French toast

• Ingredients
• › slices of bread
• › 2 eggs
• › 20 ml of vegetable oil
• › 30 ml of low-fat milk
• › pinch of salt if desired
• › pepper
• Method
• 1. Beat egg, milk, pepper and salt together in a shallow bowl.
• 2. Dip the slices of bread in the egg mixture.
• 3. Fry in hot oil until they are golden brown.
• 4. Drain on kitchen paper.
• Serve with fruit

Porridge

• Ingredients
• › 40 g of porridge oats
• › 240 ml of low-fat milk

• Method
• 1. Put everything in a saucepan, non-stick if you have one and gradually bring to the boil.
• 2. Once it has come to the boil turn it down and simmer for 5–10 minutes depending on how tender you like your oats.
• 3. Stir it occasionally.
• 4. If it gets too thick, just add an extra drop of low-fat milk or water.
• Serving suggestion: add some fruit

Mushroom soup

• Ingredients
• › 1 teaspoon of vegetable oil
• › 10 mushrooms chopped
• › 1 low-salt stock cube dissolved in 575 ml of boiling water
• › 425 ml of low-fat milk
• › pinch of salt if desired
• › pepper
• › 1 finely chopped onion

• Method
• 1. Heat the oil in a saucepan. Add the mushrooms and onion and fry, stirring continually for 5 minutes.
• 2. Gradually stir in the stock and milk and bring to the boil. Keep stirring.
• 3. Simmer for 20 minutes.
• 4. Add salt and pepper to taste.
• Try adding corn to the soup for extra texture and taste.

Spicy potato wedges

• Ingredients
• › 4 medium size potatoes
• › 20 ml of vegetable oil
• › 1 teaspoon of cayenne pepper
• › black pepper

• Method
• 1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
• 2. Wash and cut the potatoes into 8 wedges (leave skin on).
• 3. Place in a container and pour the vegetable oil over them. Close the container and shake.
• 4. Sprinkle the wedges with cayenne pepper and pepper, close the container and shake again.
• 5. Place the wedges on the baking tray.
• 6. Cook for 35 minutes until golden brown.
• Serve with a tossed green salad

Lentil and vegetable stew

• Ingredients
• › 1 large onion
• › 2 medium carrots
• › 2 celery sticks
• › 100 g of mushrooms
• › 2 small courgettes
• › 10 ml of vegetable oil
• › 175 g of red lentils
• › 1 teaspoon of mixed herbs
• › 1 low-salt vegetable stock cube dissolved in 600 ml of boiling water
• › 2 tablespoons of tomato puree
• › Black pepper to taste

• Method
• 1. Chop all the vegetables.
• 2. Heat the oil in a large saucepan, add the onion and cook for 5 minutes.
• 3. Add the carrots and celery, cook for 2 minutes.
• 4. Stir in the lentils, herbs, stock, puree and pepper and bring to the boil.
• 5. Cover and simmer for 20 minutes until the lentils are soft.
• 6. Stir in the courgettes and mushrooms and cook for a further 10 minutes.
• 7. Transfer to a casserole dish for serving

Eton mess

• Ingredients
• › 600 g of strawberries and raspberries
• › 4 scoops of vanilla ice-cream
• › 2–3 ready-made meringue nests, roughly broken into bits
• › fresh mint to garnish

• Method
• 1. Puree half the berries in a blender.
• 2. Chop the remaining berries, reserving a few for decoration. Leave in the fridge until you're ready to serve.
• 3. Mix the ice cream in a bowl to soften it, then fold in the berry puree and crushed meringue.
• 4. Fold in the chopped berries.
• 5. Spoon equal amounts of the mixture into four cold glass dishes.
• 6. Garnish with the remaining berries and a sprig of mint.