Ingredients (Serves 4)

• 145 g standard pizza base mix
• 4 tbsp chopped fresh dill (or 2 tbsp dried dill)
• fresh dill, to garnish

Pizza Sauce

• 1 large red bell pepper
• 400 g can chopped tomatoes with onion and herbs
• 2 tbsp tomato puree
• salt and pepper

Pizza Topping

• 350 g assorted cooked seafood, thawed if frozen
• 1 tbsp capers in brine, drained
• 25 g pitted black olives in brine, drained
• 25 g low fat Mozzarella cheese, grated
• 1 tbsp grated, fresh Parmesan cheese

1. Preheat the oven to 200°C. Place the pizza base mix in a bowl and stir in the dill. Make the dough according to the instructions on the packet.
2. Press the dough into a round measuring 25 cm across on a baking sheet lined with baking parchment. Set aside to prove (rise).
3. Preheat the grill to hot. To make the sauce, halve and deseed the red bell pepper and arrange on a grill rack. Cook for 8 to 10 minutes until softened and charred. Leave to cool slightly, peel off the skin and chop the flesh.
4. Place the tomatoes and bell pepper in a saucepan. Bring to the boil and simmer for 10 minutes. Stir in the tomato puree and season to taste.
5. Spread the sauce over the pizza base and top with the seafood. Sprinkle over the capers and olives, top with the grated cheeses and bake for 25 to 30 minutes. Garnish with sprigs of dill and serve hot.

Ingredients (Serves 4)

• 4 ready made individual pizza bases
• 1 tbsp olive oil
• 200 g can chopped tomatoes with garlic and herbs
• 2 tbsp tomato puree
• 200 g can kidney beans, drained and rinsed
• 115 g sweetcorn kernels, thawed if frozen
• 1 to 2 tsp chili sauce
• 1 large red onion, shredded
• 100 g reduced fat Cheddar cheese, grated
• 1 large green chili, sliced into rings
• salt and pepper

1. Preheat the oven to 220°C. Arrange the pizza bases on a baking sheet and brush them lightly with the oil.
2. In a bowl, mix together the chopped tomatoes, tomato puree, kidney beans and sweetcorn, and add chili sauce to taste. Season with salt and pepper.
3. Spread the tomato and kidney bean mixture evenly over each pizza base to cover. Top each pizza with shredded onion and sprinkle with some grated cheese and a few slices of green chili to taste. Bake in the oven for about 20 minutes until the vegetables are tender, the cheese has melted and the base is crisp and golden.
4. Remove the pizzas from the baking sheet and transfer to serving plates. Serve immediately.

“For a low fat Mexican style salad to serve with this pizza, arranged slice tomatoes, fresh coriander leaves and a few slices of small, ripe avocado. Sprinkle with fresh lime juice and coarse sea salt. Avocados have quite a high oil content, so eat in moderation.”

Ingredients (Serves 4)

• 4 lean, boneless lamb leg steaks, about 125 g each
• 1 small onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium potato, thinly sliced
• 1 tsp olive oil
• 1 tsp dried rosemary
• salt and pepper
• fresh rosemary, to garnish
• freshly steamed green vegetables, to serve

1. Preheat the oven to 180°C. Using a sharp knife, trim any excess fat from the lamb steaks.
2. Season both sides of the steaks with salt and pepper to taste and arrange them on a baking sheet.
3. Alternate layers of sliced onion, carrot and potato on top of each lamb steaks.
4. Brush the tops of the potato lightly with oil, season well with salt and pepper to taste and then sprinkle with a little dried rosemary.
5. Bake the hot pot chops in the oven for 25 to 30 minutes until the lamb is tender and cooked through.
6. Drain the lamb on absorbent kitchen paper and transfer to a warmed serving plate. Garnish with fresh rosemary and serve accompanied with a selection of green vegetables.

“This recipe would work equally well with boneless chicken breasts. Pound the chicken slightly with a meat mallet or covered rolling pin so that the pieces are the same thickness throughout.”