The perfect brownie is moist in the center with a deep chocolate flavor. This recipe uses both chocolate and cocoa powder to give plenty of flavor, and muscovado sugar for the wonderful fudgy texture.

Ingredients

• 90g high quality chocolate (at least 70% cocoa)
• 100g margarine
• 125g caster sugar
• 100g light muscovado sugar
• 1 teaspoon pure vanilla extract
• 2 whole eggs and 1 egg yolk
• 3 tablespoons cocoa powder
• 100g plain white flour

Cooking Instructions

Switch the oven on to 360 ° F (180°C). Grease a shallow square cake tin. Line it with baking parchment.

While the oven is heating, allow the eggs to go to room temperature then beat them together. Break up the chocolate and place in a large bowl with the margarine. Set the bowl over a pan of simmering water. Do not allow the water to touch the bowl or the chocolate will burn. Once the mixture has melted, stir until completely smooth. Set aside until cooled.

Add the caster suger, vanilla extract and muscovado sugar to the chocolate and margarine mix. Stir in until blended. Gradually beat in the eggs. Sift over the cocoa powder and flour, then stir till evenly blended.

Pour the mix into the tin. Bake for about 30 minutes - it should be risen but slightly soft in the center. You can test this by inserting a skewer into the middle. It should come out with a few moist crumbs on it. Do not overcook or the brownies will dry out.

Leave in the tin for 5 minutes to cool, before turning out onto a rack to cool completely. Once cold, peel off the lining paper and cut into 16 even squares. Brownies are best wrapped tightly in foil and eaten the day after cooking, though they will keep for 4 days.

Give those unhealthy burgers a miss and try these healthy, juicy salmon burgers instead. They taste perfect served with home made garlic tomato sauce. Serves 4.

Ingredients

• 1 can (400-450g) pink salmon, drained
• 1 large baking potato, sliced thinly
• 2 garlic cloves, crushed
• pack of breadcrumbs
• 10g fresh dill, finely chopped
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon olive oil

For the Garlic Tomato Sauce

• 30g sun dried tomatos
• 2 garlic cloves, peeled
• 100g low fat yoghurt (plain)
• 1/2 teaspoon chilli sauce (hot preferred)

Cooking Instructions

To make the sauce, cook the tomatos and garlic in a small saucepan of boiling water for 3 minutes. Drain, but keep 80ml of the cooking liquid as you will need it later. Put the tomatos and garlic in a food processor, add the reserved cooking liquid along with the yoghurt and chilli sauce and process until completely smooth.

Cook the potato and garlic cloves in a saucepan of boiling water for 7 minutes. Drain and place them them in large bowl. Use a potato masher to mash them completely.

Stir in the salmon, 2 tablespoons of breadcrumbs, the dill and capers and mix thoroughly. Shape the mixture into 8 cakes.

Heat the oil in a large frying pan (non-stick preferred) over a moderate heat. Coat the salmon cakes evenly with breadcrumbs. Place in the frying pan and saute for 3 minutes on each side. Serve with the garlic tomato sauce.

This elegant starter is what the French call a ’salade composee’ - a salad where the elements are arranged separately. In this healthy example, salmon is served with a light potato salad and a healthy helping of greens. Serves 4 as a starter.

Ingredients

• 380g salmon fillet (one piece)
• 750g new potatos with skin on
• 3 shallots, chopped
• 80ml white whine vinegar
• 2 tablespoons Dijon mustard
• 10g fresh dill, chopped
• 220g radishes, cut into matchsticks
• 250g mixed leaves
• 1/2 teaspoon pepper to taste

Cooking instructions

Preheat the oven to 440 ° F (230° C). Place the salmon skin side down in a roasting tin. Roast for 10-15 minutes. Allow to cool before removing skin.

While the fish is roasting, cook the potatos in boiling water for 20 minutes. Drain the potatos, and once they can be handled cut into thin slices.

Mix the shallots, mustard, pepper and vinegar in a bowl. Add the warm potatos, tossing gently to combine. Before serving add the radishes and dill.

Slice the salmon into thin strips. Place the salmon, potato salad and salad leaves on a serving platter.

In this recipe the pork ribs are simmered first to remove some of the fat and tenderise the meat, before being roasted in a deliciously sticky orange and mustard glaze. When buying the ingredients, choose the meatiest ribs you can find. Serves 4.

Ingredients

• 12 pork spare ribs, roughly 1 kg
• 3 tablespoons red wine vinegar
• 2 teaspoons sunflower oil
• large strip of orange zest
• 1 tablespoon of tomato puree
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of dark sugar
• 1 tablespoon Dijon mustard
• 150ml of freshly squeezed orange juice
• 1 teaspoon of chilli powder

Cooking Instructions

Heat the oven to 390° F (200° C). Trim some of the fat off the spare ribs if possible. Place the ribs in a saucepan with 2 tablespoons of the red wine vinegar and cover with cold water. Bring to the boil then simmer for 20 minutes. Skim the fat from the surface regularly.

While the ribs are simmering, mix 1 tablespoon of red wine vinegar, the oil, tomato puree, orange juice and zest, brown sugar, Worcestershire sauce, mustard and chilli powder in a small saucepan and bring to the boil. Simmer for 5 minutes to reduce the mixture.

Drain the ribs and lay them out in a single layer in a large roasting tin. Pour the orange juice mixture over them, turning the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20-25 minutes.

Remove the foil and roast for a further 20 minutes, turning and pasting them occasionally until the ribs are dark brown and sticky. Transfer to a serving plate and serve immediately.

Chunks of lean lamb are gently cooked with dates in a rich spicy gravy, then served with couscous and pistachio nuts, sprinkled with pomegranate seeds. This exotic dish is perfect for entertaining. Serves 4.

Ingredients

• 350g boneless leg of lamb, trimmed of fat and cubed
• 400g couscous
• 100g stoned dates, sliced
• 900ml lamb stock (without salt preferred)
• 1 tablespoon extra virgin olice oil
• 4 garlic gloves, finely chopped
• 2 tablespoons finely chopped fresh root ginger
• 2 onions, halved and finely sliced
• 1 fresh red chilli, deseeded and sliced
• 2 pinches of saffron threads
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon paprika
• 15g fresh coriander, chopped
• 25g pistachio nuts, roughly chopped
• seeds of 1 pomegranate to garnish
• pepper to taste

Cooking Instructions

Heat a large non-stick saucepan and fry the lamb cubes in batches until they are browned all over. Remove from the pan and set aside.

Add the oil to the pan, then add the garlic, onions ginger and chilli. Fry over a low heat, stirring frequently, for 10 minutes.

Return the lamb to the pan along with the saffron, coriander, cumin, paprika and cinnamon. Cook for about 30 seconds whilst stirring well. Add the dates and 600ml of the stock. Season with pepper then cover and simmer gently until the lamb is tender - about 1 hour.

About 15 minutes before the lamb is ready, heat the remaining stock in another pan until boiling. Add the couscous and return to the boil. Remove the pan from the heat, tightly cover and set aside for 10 minutes.

Use a fork to lightly fluff up the grains of couscous, then add the pistachios and coriander. Pile onto a warmed serving platter. Spoon the lamb on top of the couscous, decorate with the pomegranate seeds and serve immediately.

Freshly ground spices make this curry fabulously fragrant, while the green lentils give texture and substance. Best served with low fat yoghurt, saffron rice and chapattis. Serves 4.

Ingredients

• 450g lean boneless lamb, trimmed of fat and cubed
• 600ml lamb or beef stock
• 225g green lentils
• 6 black peppercorns
• 1 tablespoon cumin seeds
• seeds from 8 cardamom pods
• 2 tablespoons sunflower oil
• 1 large onion, sliced
• 2 garlic gloves, crushed
• 5cm piece fresh root ginger, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 cinnamon stick
• 1 teaspoon turmeric
• 4 plum tomatoes, quartered
• juice of 1/2 lemon
• 2 tablespoons chopped fresh coriander
• pepper to taste

Cooking instructions

Crush the peppercorns, cumin and cardamom seeds in a pestle and mortar or electric grinder. Set aside.

Heat the oil in a large casserole dish, add the onion and fry for 5 minutes or until softened. Add the ginger, chilli and garlic and fry for 3 minutes. Add the crushed spices, cinnamon stick and turmeric, frying for 30 seconds while stirring constantly.

Add the lamb, stirring to coat the meat in spices. Fry gently to brown the meat all over - this should take about 4 minutes. Gradually add the stock, stirring well. Bring to the boil. Reduce the heat, cover and cook gently for 1 hour.

While the lamb is cooking, rinse and drain the lentils, then place them in a saucepan full of cold water. Bring to the boil. Boil uncovered for 15 minutes before draining.

Add the lentils and tomatoes to the curry and cook for 15-20 minutes or until the meat and lentils are both tender. Stir in the lemon juice and fresh coriander, seasoning with pepper. Serve immediately.

This recipe is based on Japanese style fondues, where the food is cooked at the table in a flavorsome broth. This chicken and vegetable casserole makes a satisfying main course which is easy to cook in a single pot. Best served with a savoury citrus sauce. Serves 4.

Ingredients

• 230g fine rice noodles
• 550ml chicken stock (preferably low-salt)
• 100-150g shiitake mushrooms, sliced
• 500g chicken breast fillets, sliced
• 200g bamboo shoots (from a can), sliced and drained
• 200g carrots, sliced
• 120g chinese leaves, shredded
• 200g mange-tout

For the Ponzu Sauce

• 3 tablespoons mirin (sweet rice wine)
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 lemon, juiced
• 1 1/2 limes, juiced

Cooking Instructions

Ponzu sauce can be made a day or more in advance. Place the mirin in a small pan, bring to the boil over a high heat and continue to boil for 30 seconds - this evaporates the alcohol. Stir in all the remaining sauce ingredients and remove the pan from the heat. Pour into a covered dish and set aside.

Soak the noodles in cold water for 10 minutes before draining and setting aside. Bring the chicken stock to the boil in a large casserole dish. Reduce the heat, add the chicken pieces and allow to simmer for 10 minutes.

Add the carrots and bring back to simmering, then cook for 5 minutes. Add the bamboo and mange-tout and simmer for a further 3 minutes. Now add the mushrooms and chinese leaves, again simmering for 3 minutes. Finally, add the rice noodles, bring back to simmering and cook till the noodles are hot - this should take another 3-4 minutes.

Divide the sauce into four small bowls, to be served along with the casserole in warm serving bowls.

As a seafood alternative, you can replace the chicken stock for fish stock, and swap the chicken for 450g of firm white fish (cod would be perfect). Add 12 raw peeled prawns with the mushrooms. Please note, if you use fish rather than chicken the first cooking time should be reduced from 10 minutes to 5.

Japanese food is almost always low in fat, and these beautifully presented sushi rolls are no exception. Each sushi roll contains only 0.4g fat, and 1mg cholesterol. These days you can easily pick up the ingredients in a local supermarket and it is very easy to make them at home. Please remember, you must use sushi rice, which will be sticky once cooked!

Ingredients

• 40g deseeded cucumber - chopped very finely
• sushi nori - 4 sheets
• 120g smoked salmon
• 300g sushi rice
• 2 tablespoons caster sugar
• 3 tablespoons rice wine vinegar
• 2 spring onions, very finely chopped
• 2 teaspoons Wasabi paste
• pickled ginger to garnish
• Soy sauce to serve

Cooking Instructions

Cook the sushi rice in boiling water - refer to pack for cooking times.

While the rice is cooking, put the sugar and rice wine vinegar in a pan and heat until the sugar dissolves. Once the rice is cooked, drizzle the sugar/vinegar mixture over it and add the spring onions and chopped cucumber. Cover with a cloth and leave to cool.

Divide the rice into four portions. Slice the salmon into 1cm wide strips.  Place a sheet of nori (shiny side down) on a bamboo mat. You can use a sheet of baking parchment but bamboo will be easier if you have it. Spread one of the four rice portions over the nori. Press it down evenly, leaving a 1cm gap around each side.

Now place one quarter of the salmon along the center of the layer of rice.  Spread 1/2 teaspoon of wasabi paste on the salmon.  Using the bamboo mat, roll up the nori tightly. You should roll it as tightly as you can to ensure the sticky rice holds everything together. Repeat the above steps to create 3 more rolls.

Use a wet knife to cut each roll into eight equal sized slices, standing them upright on a serving plate. Rinse the knife between each cut. Garnish with pieces of pickled ginger and a small dish of soy sauce.

This salad uses pomegranate molasses which is a thick sticky liquid that is used in Middle Eastern cooking. It helps lift the flavor of many dishes and is a well kept secret of many professional kitchens.

Ingredients

• 2 tablespoons pomegranate molasses or balsamic vinegar
• 1 tablespoon walnut oil
• freshly squeezed juice of 1 orange
• 1 garlic clove, crushed
• 200g cooked fresh beetroot (not pickled) quartered
• 4 thick slices ciabatta bread
• 100g firm goats cheese, crumbled
• 100g mixed salad leaves
• 50g walnut halves

Cooking instructions

To make the dressing, mix together the pomegranate molasses or balsamic vinegar, walnut oil, orange juice and garlic in a bowl, pour over the beetroot. Cover and leave to marinate in a cool place for about 20 minutes.

While you are waiting, preheat the grill to a medium heat. Lightly toast one side of the ciabatta bread under the grill. Turn the bread over and arrange the goats cheese on the other side. Grill for a further 3-4 minutes or until the top begins to turn golden.

Divide the salad leaves and walnuts between 2 plates, top with the marinated beetroot and goats cheese toasts and pour over the remaining dressing.

This salad uses a very special combination of baby spinach, blue cheese, grapes and pears. If you can get hold of some French ficelle bread then it makes it a perfect treat.

Ingredients for the croutes

• 100g ficelle or ciabatta bread
• 2 tablespoons extra virgin olive oil
• sea salt and ground black pepper
• a few fresh rosemary or thyme sprigs

For the salad

• 2 tablespoons sweet mustard dressing
• 100g baby spinach leaves
• 50g Roquefort, Stilton or other firm blue cheese, crumbled
• 50g red seedless grapes, halved
• 1 ripe pear, cored and sliced

Cooking instructions

Preheat the over to 400°F (200°C)

First make the croutes. Cut the bread into thin slices and place them on a baking tray. Drizzle with the olive oil and sprinkle with salt and pepper to taste, add a little rosemary and thyme.

Place the baking tray in the preheated oven and cook the croutes for about 10 minutes, or until the bread is golden.

Pour the mustard dressing into a large bowl, add the spinach, cheese, grapes and pears and lightly toss. Place the dressed salad into bowls and top with the croutes.