Ingredients (Serves 2)

• 1 medium onion
• 1 chicken breast, skinned & diced
• 1 tsp fresh ginger (heaped)
• 600 ml fresh chicken (or vegetable) stock
• 1 carrot, sliced
• 1 leek, sliced
• 1 tbsp olive oil
• 1 small carton creme fraiche
• Black pepper, freshly ground
• Large pinch fresh chives, finely chopped

1. Heat the oil in a large saucepan, add the onion and the chicken and fry until slightly browned. Stir in the ginger, and cook for another couple of minutes.
2. Add the stock and bring to the boil. Then toss in the carrot and leek and simmer for about 20 minutes. Remove from the heat and stir in the creme fraiche.
3. Return to the heat for a few minutes to warm the soup through. Season with black pepper and garnish with a sprinkling of chopped chives.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 2)

• 1 bunch young spinach leaves
• 1 bunch radicchio
• 1 bunch endive leaves
• handful of any bean sprouts
• ½ red pepper, sliced
• ½ yellow pepper, sliced
• 1 small courgette, thinly sliced
• 1 carrot, shredded
• 4 spring onions, finely chopped
• 1 tbsp mixed sunflower and pumpkin seeds

For the dressing:

• 1 tsp honey
• 1 tsp grainy mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp cold pressed virgin olive oil
• large pinch fresh herbs

1. Toss all the ingredients into a large salad bowl and dress with a blend of cold pressed virgin olive oil and lemon juice, honey, fresh herbs and grainy mustard.

Original recipe from Healthy Cooking Recipes

Ingredients (Serves 4)

• 1 tbsp vegetable oil
• 1 medium onion, peeled and finely chopped
• 600 g carrots, peeled and roughly chopped
• 600 ml chicken or vegetable stock
• zest and juice of 3 large oranges
• sea salt and black pepper
• 1 carrot, peeled and grated
• fresh coriander, to garnish

1. Heat the oil in a large saucepan, add the onion and cook over a medium heat for 5 minutes or until beginning to soften. Add the chopped carrot and continue cooking for 1 to 2 minutes, stirring occasionally.
2. Add the stock, orange zest and juice and season. Bring to the boil, reduce the heat, cover and simmer for 30 minutes or until the carrots are soft. Cool slightly then transfer to a food processor and blend until smooth.
3. Return to the pan, add the grated carrot and heat through. Garnish with fresh coriander and serve with warm crusty bread.

Ingredients (Serves 1)

• 4 tbsp hummus or soft cheese
• 3 slices wholemeal, granary bread
• 30 g grated carrot
• Cress

1. Spread 2 tbsp of hummus or soft cheese over one slice of bread. Top with the grated carrot.
2. Place the second slice of bread on top of the carrot. Spread the second slice with another 2 tbsp of hummus or soft cheese and then top with cress. Place the final slice of bread on top and cut into 4 triangles.

For variation, fill both sections of the triple decker with tuna, sweetcorn, mayonnaise and cucumber.

Ingredients (Serves 2)

• Red, green and yellow peppers
• Carrots
• Courgettes
• Mangetout
• Asparagus tips
• Beansprouts
• Fine green beans
• 2 tbsp extra virgin olive oil
• grated zest and juice of ½ lemon or lime
• 3 tbsp fresh coriander, chopped

1. Wash the vegetables. Slice the peppers into very fine strips. Grate the carrot and the courgettes.
2. Heat the oil in a wok. Toss in all the vegetables and cook for 4 to 5 minutes. Add the lemon and coriander and cook for another 1 to 2 minutes.