If you’re craving for some Indian flavor, this charred chicken recipe will definitely do the trick. Grilled and combined with herbs and spices, this Indian charred chicken makes a delicious, flavorful and nutritious meal. The recipe use chicken breast, which is the leanest part of a chicken, which has less than half the fat of a trimmed Choice grade T-bone steak. Chicken is a very good source of protein and niacin. It is also a good source of selenium, vitamin B6 and phosphorous. So go ahead and try this simple yet healthy recipe.

Ingredients (Serves 4)

• 2 chicken breasts, skinned and boned
• 2 tbsp curry paste
• 1 tbsp sunflower oil
• 1 tbsp light muscovado sugar
• 1 tsp ground ginger
• ½ tsp ground cumin
• naan bread and green salad leaves, to serve

Cucumber Raita

• ¼ cucumber
• salt
• 150 ml natural yogurt
• ¼ tsp chilli powder

1. Place the chicken breasts between sheets of baking parchment or cling film. Pound them with the flat side of a meat or rolling pin to flatten them.
2. Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside until required.
3. To make the raita, peel the cucumber and scoop out the seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a sieve and leave to stand for 10 minutes. Rinse off the salt and squeeze out any moisture by pressing the cucumber with the base of a glass or back of a spoon.
4. Mix the cucumber with the yogurt and stir in the chilli powder. Leave to chill until required.
5. Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
6. Serve the chicken with naan bread and raita and accompanied with fresh green salad leaves.

“Flattening the chicken breasts makes them thinner so that they cook more quickly.”

Thai cuisine can be spicy but tasty at the same time. Tamarind is one of the ingredients that gives Thai cuisine its special sweet and sour flavor. This hot and sour mushroom soup is very easy to make and is excellent for a starter meal.

Ingredients (Serves 4)

• 2 tbsp tamarind paste
• 4 red Thai chilli, very finely chopped
• 2 cloves garlic, crushed
• 2.5 cm piece Thai ginger, peeled and very finely chopped
• 4 tbsp fish sauce
• 2 tbsp palm sugar or caster sugar
• 8 lime leaves, roughly torn
• 1.2 liters vegetable stock
• 100 g carrots, very thinly sliced
• 225 g button mushrooms, halved
• 350 g shredded white cabbage
• 100 g fine green beans, halved
• 3 tbsp fresh coriander, roughly chopped
• 100 g cherry tomatoes, halved

1. Place the tamarind paste, chilli, garlic, ginger, fish sauce, sugar, lime leaves and stock in a large preheated wok. Bring to the boil, stirring occasionally.
2. Reduce the heat and add the carrots, mushrooms, cabbage and green beans. Leave the soup to simmer, uncovered, for about 10 minutes, or until the vegetables are just tender.
3. Stir the coriander and cherry tomatoes into the mixture in the wok and heat through for 5 minutes.
4. Transfer the soup to warm bowls and serve hot.

“Instead of the white cabbage, try using Chinese leaves for a sweeter flavor. Add the Chinese leaves with the coriander and cherry tomatoes in step 3.”

Mocha Swirl Mousse make a delicious dessert which is basically made up of creme fraiche and a combination of chocolate and coffee flavor. Traditional creme fraiche is soured cream and has a fat content of around 40%. It is thick and has a slightly sour and nutty flavor. Lower fat versions have a reduced fat content and are slightly looser in texture, but they should be used in a low fat diet only occasionally. If you want to use a lower fat alternative, a reduced fat, unsweetened yogurt or fromage frais would be more suitable.

Ingredients (Serves 4)

• 1 tbsp coffee and chicory essence
• 2 tsp cocoa powder, plus extra for dusting
• 1 tsp low fat drinking chocolate powder
• 150 ml half-fat creme fraiche, plus 4 tsp to serve
• 2 tsp powdered gelatin
• 2 tbsp boiling water
• 2 large egg whites
• 2 tbsp caster sugar
• 4 chocolate coffee beans, to serve

1. Place the coffee and chicory essence in one bowl, and 2 tsp cocoa powder and the drinking chocolate in another bowl. Divide the creme fraiche between the 2 bowls and mix both until well combined.
2. Dissolve the gelatin in the boiling water and set aside. In a grease free bowl, whisk the egg whites and sigar until stiff and divide this mixture evenly between the coffee and chocolate mixtures.
3. Divide the dissolved gelatin between the 2 mixtures and, using a large metal spoon, gently fold until well mixed.
4. Spoon small amounts of the 2 mousses alternately into 4 serving glasses and swirl together gently. Chill for 1 hour or until set.
5. To serve, top each mousse with 1 tbsp of creme fraiche, a chocolate coffee bean and a light dusting of cocoa powder.