Ingredients (Serve 4)

• 350 g frozen chopped spinach, thawed and drained
• ½ tsp ground nutmeg
• 450 g lean, cooked chicken meat, skinned and diced
• 4 sheets no-pre-cook lasagne verde
• 1½ tbsp cornflour
• 425 ml skimmed milk
• 4 tbsp Parmesan cheese, freshly grated
• salt and pepper

Tomato Sauce

• 400 g can chopped tomatoes
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 150 ml white wine
• 3 tbsp tomato puree
• 1 tsp dried oregano

1. Preheat the oven to 200°C. To make the tomato sauce, place the tomatoes in a pan and stir in the onion, garlic, wine, tomato puree and oregano. Bring to the boil and simmer for 20 minutes until thick. Season.
2. Drain the spinach again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour paste. Heat for 2 to 3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet. Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.

Ingredients (Serve 6)

• 350 g boneless chicken
• 350 g leeks
• 2 tbsp butter
• 1.2 liters chicken stock
• 1 bouquet garni sachet
• 8 pitted prunes, halved
• salt and white pepper
• cooked rice and dice red bell peppers (optional)

1. Using a sharp knife, cut the chicken and leeks into 2.5 cm pieces.
2. Melt the butter in a large saucepan, add the chicken and leeks and fry for 8 minutes, stirring occasionally.
3. Add the chicken stock and bouquet garni sachet to the mixture in the pan, and season with salt and pepper to taste.
4. Bring the soup to the boil and simmer over a gentle heat for 45 minutes.
5. Add the pitted prunes with some cooked rice and dices bell peppers (if using), and simmer for 20 minutes. Remove the bouquet garni sachet and discard. Pour the soup into warm tureen or individual bowls and serve.

“Instead of the bouquet garni sachet, you can use a bunch of fresh herbs, tied together with strings. Choose herbs such as parsley, thyme and rosemary.”

Ingredients (Serves 4)

• 115 g dried apricots
• 115 g dried prunes
• 115 g dried peaches
• 60 g dried apples
• 25 g dried cherries
• 450 ml unsweetened apple juice
• 6 cardamom pods
• 6 cloves
• 1 cinnamon stick, broken
• 300 ml low fat natural yogurt
• 115 g crunchy oat cereal
• apricot slices, to decorate

1. To make the fruit compote, place the dried apricots, prunes, peaches, apples and cherries in a saucepan and pour in the apple juice.
2. Add the cardamom pods, cloves and cinnamon stick to the pan, bring to the boil and simmer for 10 to 15 minutes until the fruits are plump and tender.
3. Leave the mixture to cool completely in the pan. Remove and discard the spices from the fruits, then transfer the mixture to a bowl and leave to chill in the refrigerator for 1 hour.
4. Spoon the compote into 4 dessert glasses, layering it alternately with yogurt and oat cereal, finishing with the oat cereal on top.
5. Decorate each dessert with slices of apricot and serve at once.

“There are many dried fruits available, including mangoes and pears, some of which need soaking, so read the instructions on the packet before use. Also, check the ingredients label, because several types of dried fruit have added sugar or are rolled in sugar, and this will affect the sweetness of the dish that you use them in.”