Ingredients (Serves 4)

• 350 g lean lamb, minced
• 1 medium onion, finely chopped
• 4 tbsp dry wholemeal breadcrumbs
• 2 tbsp mint jelly
• salt and pepper
• 4 wholemeal baps, 2 sliced large tomatoes, cucumber and lettuce leaves, to serve

Relish

• 2 tbsp low fat natural fromage frais
• 1 tbsp minty jelly, softened
• 5 cm piece of cucumber, finely diced
• 1 tbsp fresh mint, chopped

1. Place the lamb in a large bowl and mix in the onion, breadcrumbs and jelly. Season well, then mold the ingredients together with your hands to form a firm mixture.
2. Divide the mixture into 4 and shape each portion into a round measuring 10 cm across. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
3. Preheat the grill to medium. Line a grill rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over the burgers and cook for a further 7 minutes or until cooked through.
4. Meanwhile, make the relish. Mix together the fromage frais, mint jelly, cucumber and freshly chopped mint in a bowl. Cover and leave to chill in the refrigerator until required.
5. Drain the burgers on absorbent kitchen paper. Serve the burgers inside the baps with sliced tomatoes, cucumber, lettuce and relish.

Ingredients (Serves 4)

• 50 g butter
• 3 shallots, chopped
• 2 celery sticks, chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 600 ml vegetable stock
• 300 ml milk
• 150 g blue Stilton cheese, crumbled, plus extra to garnish
• 2 tbsp walnut halves, roughly chopped
• 150 ml natural unsweetened yogurt
• salt and pepper
• chopped celery leaves, to garnish

1. Melt the butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring until softened
2. Add the flour and cook for 30 seconds.
3. Gradually stir in the vegetable stock and milk and bring to the boil.
4. Reduce the heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. Cover and leave to simmer for 20 minutes.
5. Stir in the natural yogurt and heat for a further 2 minutes without boiling.
6. Season the soup, then transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese and serve at once.

“As well as adding protein, vitamins and useful fats to the diet, nuts add important flavor and texture to vegetarian meals. For variation to this recipe, use an alternative blue cheese such as Dolcelatte or Gorgonzola if preferred, or a strong vegetarian Cheddar cheese, grated.”

Ingredients (Serves 4)

• 2 large egg whites
• 1 tsp cornflour
• 1 tsp raspberry vinegar
• 100 g light muscovado sugar, crushed free of lumps
• 2 tbsp redcurrant jelly
• 2 tbsp unsweetened orange juice
• 150 ml low fat natural fromage frais
• 175 g raspberries, thawed if frozen
• rose scented geranium leaves, to decorate

1. Preheat the oven to 150°C. Line a large baking sheet with baking parchment. In a large, grease free bowl, whisk the egg whites until very stiff and dry. Fold in the cornflour and vinegar.
2. Gradually whisk in the sugar, a spoonful at a time, until the mixture is thick and glossy.
3. Divide the mixture into 4 and spoon on to the baking sheet, spaced well apart. Smooth each into a round, about 10 cm across, and bake in the oven for 40 to 45 minutes until lightly browned and crisp. Let Cool.
4. Place the redcurrant jelly and orange juice in a small pan and heat, stirring, until melted. Leave to cool for 10 minutes.
5. Using a palette knife, carefully remove each pavlova from the baking parchment and transfer to a serving plate. Top with the fromage frais and raspberries. Spoon over the redcurrant jelly mixture to glaze. Decorate and serve.

“Variation: Make a large pavlova by forming the meringue into a round, measuring 18 cm across, on a lined baking sheet and bake for one hour.”