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The colour features several contrast shades of green getting gradually lighter. This will

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The nutritional chart will help with those that chose the vegetarian lifestyle for improving their diet lifestyle or generally for those who are curious about what is in their food.

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Warm StartersAnytime Eggs1) Heat the oil in a frying pan, then add the potato slices and fry on both sides until brown. Add the tomatoes and spring onions and fry for about 1 min until softened. Season with salt and pepper, then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking. Scatter over the basil leaves and serve.

Per serving305 calories, protein 11g, carbohydrate 27g, fat 18 g, saturated fat 3g, fibre 2g, sugar 2g, salt 0.59 g

Cheese & Chilli Melt 1) Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.

2) Warm tortillas in the microwave according to pack instructions - this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.

3) Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.

Per serving298 kcalories, protein 12g, carbohydrate 24g, fat 18 g, saturated fat 8g, fibre 1g, sugar 3g, salt 1.84 g

Garlic Bread Toasts1) Slice the bread in half lengthwise. Toast the crust side for 2 mins until really crispy. Mix together butter, garlic and parsley in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 mins until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

MAKE IT EASY The butter can be made ahead and kept up to 1 week in the fridge or 3 months in the freezer. Make the garlic bread and keep in the fridge for 1 day or the freezer for 1 month.

Per serving230 kcalories, protein 6g, carbohydrate 26g, fat 12 g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.89 g

Cold StartersIngredients1 peeled cucumber 250g cherry tomatoes 2 shallots , finely sliced 2 bird's-eye chillies , split open rice wine or cider vinegar handful coriander leaves

Hot & Sour Cucumber Salad1) Finely slice the cucumber and halve the cherry tomatoes. Toss these with the shallots and chillies, season and dress with vinegar. Scatter coriander over.

1) Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.

2) For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.

Applemint mojitosIn a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until the

limes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled for up to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut into

chunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour into glasses to serve.

Classic tomato salsaVery roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil,

a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a serving bowl. Will keep in the fridge for several hrs.70 kcalories, protein 2g, carbohydrate 8g, fat 3 g, saturated fat

2g, fibre 0g, sugar 1g, salt 0.43 g

1) Whizz everything together in a blender until smooth - loosen with a little water if you like. If you don't have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.

Spicy chicken pittasSpread houmous evenly over 2 pitta

breads. Top with shredded meat from 1 cooked chicken breast, 1 sliced

tomato, 1 sliced, pickled jalapeno chilliand crumble over a little goat's cheese. Cook under a hot grill until the cheese

is lightly browned and sprinkle with some rocket leaves, if you like, to

serve.

Per serving221 kcalories, protein 8g, carbohydrate

14g, fat 15 g, saturated fat 2g, fibre 4g, sugar 1g, salt 0 g

Homemade Houmous

Cheese & Jalapeno with Salsa & Mojitos

Main CoursesPancakes1) Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack

the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

2) Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there's no need.

3) Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

4) Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Gnocchi & Tomato Bake1) Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic,

fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.

2) Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.

Cheese, Leek & Potato Tortilla1) Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins

until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.

2) Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.

Per serving277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, sugar 1g, salt 0.81g

Spaghetti Omelette1) Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3

mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the vegetables into a large bowl.

2) Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the mixture.

3) Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back of a spoon and cook over a medium heat for 3-5 mins, until almost set.

4) Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut into wedges and serve.

Per serving324 kcalories, protein 13g, carbohydrate 21g, fat 22 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.68

g

PuddingsMango & Pineapple Sorbet1) Bring the caster sugar, lime zest and lime juice to a boil with 200ml water. Simmer for 5 minutes, skim and cool. Whizz the

fruit with the lime syrup in a food processor until smooth. Freeze for 3-4 hours until firm.

Know-howWhen buying mangos choose fragrant ones that give slightly when pressed.

Per serving281 kcalories, protein 1.3g, carbohydrate 72.4g, fat 0.5 g, saturated fat 0.0g, fibre 4.3g, salt 0.02 g

Griddled Bananas with Nutty Chocolate Custard1) Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.

2) Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min. Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with hazelnuts.

PER SERVING349 kcalories, protein 8g, carbohydrate 55g, fat 11 g, saturated fat 4g, fibre 2g, sugar 46g, salt 0.4 g

Vanilla Yoghurt Ice with Honeyed Pink Grapefruit1) Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they're evenly mixed. Stir in the yogurt

until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.

2) Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl - you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.

3) Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.