Serves 2

Preparation Time Over 1 hr

Cooking Time 10 to 30 mins

Ingredients
1 aubergine, peeled and cut into 2.5cm/1in chunks
plenty of salt
125g/4oz plain flour
1 egg
1 egg yolk
300ml/ 1/2pt milk
sunflower oil
15ml/1tbsp tomato puree
10ml/2tsp mixed herbs

Method
1. To prepare the aubergine, place the chunks into a colander, cover them with plenty of salt and then put a plate on top of the colander, weighted down with a water filled saucepan. Leave for an hour, then wash the excess salt off.
2. During the hour, preheat the oven to 220C/425F/Gas 7.
3. Now make the batter mixture by sifting the flour into a bowl, make a well in the middle and add the egg and the egg yolk. Slowly start adding the milk, a little at a time, and whisk the mixture with a fork until it is well combined. You could use a hand-blender at the end for a final blast. Put it to one side in the fridge.
4. Next, take a roasting tin and pour a generous amount of oil into the bottom. Place it in the oven to heat up.
5. Take the aubergines and mix them together in another bowl with the tomato puree and the herbs until well coated. Then quickly fry them in 15ml/1tbsp oil to sear the flavours.
6. When you have seared all of the aubergine, remove the hot oil from the oven, place the aubergine into the tray and pour the batter mixture over it.
7. Bake it in the oven for 25-30 minutes, cut it up and then serve it hot.

Serves 6

Preparation Time Less than 10 mins

Cooking Time 10 to 30 mins

Ingredients
6 plump bulbs of garlic, tops taken off
olive oil to drizzle
rock salt
warmed rustic bread to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic onto a baking sheet and drizzle with a little olive oil.
3. Sprinkle over a little rock salt and place in a hot oven - 200C/400F/Gas6 - for 20-30 minutes or until the cloves have softened.
4. Squeeze out the garlic puree from each clove and spread onto rustic bread. Serve as a starter or with drinks.

Serves 4

Preparation Time Less than 10 mins

Cooking Time 10 to 30 mins

Ingredients
60ml/4tbsp oil
1.25ml/¼tsp mustard seeds
salt to taste
2 pinches of chilli powder
1.25ml/¼tsp turmeric powder
350g/12oz red british potatoes, peeled, boiled and quartered


Method
1. Heat the oil in a pan on a medium heat setting.
2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
3. Add the salt, chilli and turmeric powders to the sizzling seeds.
4. Fry this pungent mixture of oil and spices for a minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
5. Serve immediately.

Serves 4

Preparation Time 10 to 30 mins

Cooking Time 10 to 30 mins

Ingredients
2 medium potates, peeled and chopped
2 eggs
15ml/1tbsp olive oil
1/2tsp cumin seeds
1 small red onion, peeled and chopped
5ml/1tsp salt
2 green chillies, de-seeded and finely chopped
1/4tsp black pepper
1/4tsp turmeric powder
15ml/1tbsp fresh lemon juice
1 sprig of fresh coriander

Method
1. Boil the potatoes for five minutes along with the eggs. Cut the boiled eggs into four pieces and leave the potatoes to one side.
2. In a deep frying pan heat the oil and add the cumin seeds. And the onion and cook for 3 minutes on a low heat.
3. Add the potatoes, salt, green chillies, black pepper and turmeric. Stir the mixture thoroughly and cook for 5 minutes on low heat covered with a lid.
4. Then add the eggs and carefully stir.
Cook for a further 5 minutes, covered.
5. Add the lemon juice and stir. Do not mush the mixture, instead stir gently.
6. Add the coriander and serve.

 Serves 1

Preparation Time Less than 10 mins

Cooking Time Over 2 hrs

Ingredients
1 large baking potato, with thick skin
10ml/2tsp tomato puree
a pinch of basil
a pinch of parsley
a dash Tabasco sauce
a pinch of salt
freshly ground black pepper
80g/3oz mozzarella, grated

Method
1. Bake the potato in the oven at 180C/350F/Gas 4 for 2 hours.
2. When the potato is tender, cut it across in both directions and scoop out all the insides. Keep hold of the skin but put it to one side.
3. Place the potato insides into a bowl and mix with the puree, basil, parsley, Tabasco, salt and pepper. Give the whole thing a good mix and then return it back into the potato skin.
4. Sprinkle the mozzarella over the top of the potato and place it under the grill to melt. Serve hot.

Combining sweet potato, butternut squash, apples and raisins.
It's so easy and looks pretty too.

Cut into cubes: one large,peeled sweet potato, one-half butternut squash, 2 Granny Smith apples and one-half cup raisins. (Raisins are optional - leave  them out if you don't like them.) Place all in 2-qt covered casserole dish. Add 4-Tablespoons brown sugar and one-half cup water. Bake in oven at 375-degrees for about 45-minutes or  until soft. Yummy for the tummy food.

Ingredients:

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) diced Mexican tomatoes, drained
1 can (11 ounces) vacuum-packed corn kernels
1 can (7 ounces) diced mild green chiles (optional)
1/2 cup fresh cilantro, chopped
1/4 cup green onions, chopped
2 tablespoons red wine vinegar
1 teaspoon salt
Hot pepper sauce, to taste
Low fat sour cream, optional

Preparation:

In bowl, toss all ingredients except hot sauce. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips and low-fat sour cream, if desired.

Preparation Time: 15 minutes
Chill Time: 2 to 3 hours
Servings: 4 (1 1/2 cups each)

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