Ingredients (Serves 4)

• 225 g dried apricots
• 300 ml unsweetened orange juice
• 2 tbsp lemon juice
• 2 to 3 tsp clear honey
• 1 tbsp powdered gelatin
• 4 tbsp boiling water

Cinnamon Cream

• 115 g medium fat ricotta cheese
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 115 g low fat natural fromage frais

1. Place the apricots in a saucepan and pour in the orange juice. Bring to the boil, cover and simmer for 15 to 20 minutes until plump and soft. Leave to cool for 10 minutes.
2. Transfer the mixture to a blender or food processor and blend until smooth. Stir in the lemon juice and add the honey. Pour the mixture into a measuring jug and make up to 600 ml with cold water.
3. Dissolve the gelatin in the boiling water and stir into the apricot mixture.
4. Pour the mixture into 4 individual molds. Shill until set.
5. Meanwhile, make the cinnamon cream. Mix all the ingredients together and place in a small bowl. Cover and leave to chill.
6. To turn out the jellies, dip the molds in hot water for a few seconds to loosen and invert on to serving plates. Decorate and serve with the cinnamon cream dusted with extra cinnamon.

“Other fruits that would work well in this recipe instead of apricots are dried peaches, mangoes and pears.”

Ingredients (Serves 6 to 8 )

• 1 medium aubergine (eggplant)
• 300 g tricolor pasta shapes
• 115 g low fat soft cheese with garlic and herbs
• 350 ml passata (sieved tomatoes)
• 4 tbsp grated Parmesan cheese
• 1½ tsp dried oregano
• 2 tbsp dry white breadcrumbs
• salt and pepper

1. Preheat the oven to 190°C. Grease and line a 20.5 cm round spring-form cake tin.
2. Trim the aubergine and cut lengthwise into slices about 5mm thick. Place in a bowl, sprinkle with salt, and set aside for 30 minutes to remove any bitter juices. Rinse well and drain.
3. Bring a saucepan of water to the boil and blanch the aubergine slices for 1 minute. Drain and pat dry using absorbent kitchen paper. Set aside.
4. Cook the pasta shapes according to the instructions on the packet. For best results, the pasta should be slightly undercooked. Drain well and return to the pan. Add the soft cheese and allow it to melt over the pasta.
5. Stir in the passata, Parmesan cheese, oregano and seasoning. Set aside.
6. Arrange the aubergine over the base and sides of the ti, overlapping the slices so that there are no gaps.
7. Pile the pasta mixture into the tin, packing down well and sprinkle with breadcrumbs. Bake for 20 minutes and let stand for 15 minutes.
8. Loosen the cake round the edge with a palette knife and release from the tin. Turn out aubergine side uppermost and serve hot.

Ingredients (Serves 4)

• 1 tsp olive oil
• 4 halibut steaks, skinned
• ½ tsp cornflour mixed with 2 tsp cold water
• salt and pepper
• 2 tbsp fresh chives, snipped, to garnish

Red Onion Relish

• 2 medium red onions
• 6 shallots
• 1 tbsp lemon juice
• 2 tsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp caster sugar
• 150 ml fresh fish stock

1. To make the relish, peel and thinly shred the onions and shallots. Place in a small bowl and toss in the lemon juice.
2. Heat the oil in a pan and fry the onions and shallots for 3 to 4 minutes until just softened.
3. Add the vinegar and sugar and continue to cook for a further 2 minutes over a high heat. Pour in the stock and season well. Bring to the boil and simmer gently for a further 8 to 9 minutes until the sauce has thickened and is slightly reduced.
4. Brush a non-stick ridged frying pan with oil and heat until hot. Press the fish steaks into the pan to seal, lower the heat and cook for 4 minutes. Turn the fish over and cook for 4 to 5 minutes until cooked through. Drain on kitchen paper and keep warm.
5. Stir the cornflour paste into the onion sauce and heat through, stirring until thickened. Season to taste.
6. Pile the relish on to 4 warm serving plates and place a halibut steak on top of each. Garnish with chives and pepper.