Scoop the avocado flesh into a small bowl and mash roughly. Stir through the chives and lemon juice, then add Tabasco and ground black pepper to taste.
Spray a non-stick frying pan with oil and set it over a medium-high heat. Crack the eggs into the hot pan and fry for 2–3 min until they’re cooked to your liking.
Meanwhile, toast the muffins until golden. Spread the avocado mixture over the bottom halves of the muffins, then top each with ham and an egg. Sprinkle with freshly ground black pepper, replace the muffin tops and serve.
Nutrition scientist Bridget Benelam says: This high-protein muffin will help keep you feeling full throughout the morning. Eggs are particularly good at filling us up, as well as being rich in nutrients, providing B vitamins, selenium, vitamin D and omega-3. Although avocados are quite high in fat, about 80% of this is unsaturated, which is better for your heart health. They also contain vitamins B6 and E, potassium and copper. Smoked ham is salty, but using chives and lemon juice for a flavour boost means you won’t need to add any extra salt.
How our recipe compares with a Sausage & Egg McMuffin:
Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper. Boil the potatoes for 10–12 min until tender. Drain, mash and cool.
Meanwhile, put the fish in a large pan, cover with boiling water and bring to the boil. Turn off the heat, cover and leave for 5 min. Lift the fish out of the cooking water, then flake into a bowl, discarding any bones.
Add the cooled mashed potato to the fish, then mix in the lemon zest and juice, spring onions, parmesan and 1 of the beaten eggs. Divide the mixture evenly into 8, then form into fishcakes.
Put the flour in a shallow bowl and season with pepper. Put the remaining egg in another shallow bowl, and the breadcrumbs in another. Dip each fishcake into the flour mixture, shake off the excess, then dip it into the egg, then the breadcrumbs and press to coat. Put on the baking tray.
Lightly spray the fishcakes with oil, then bake for 20 min or until crisp and golden.
Meanwhile, toss together the cucumber, dill and onion in a bowl. Combine the oil and vinegar in a salad bowl, then add the mixed leaves and toss.
Serve 2 fishcakes per person, with the cucumber salad, dressed leaves and lemon wedges for squeezing over.
Put the dressing ingredients, including the coriander stalks, in a small saucepan with 4tbsp water and bring to the boil. Take off the heat and set aside to cool. Pour half the dressing into a small sterilised jar and put in the fridge.
Put the chicken in a shallow dish and pour over the remaining dressing. Cover, then put in the fridge to marinate for 20 min or until ready to cook.
Heat the grill to medium. Cook the chicken for 2–3 min on each side until cooked through. Transfer to a clean chopping board and keep warm.
Meanwhile, toss the spring onions, courgettes and peppers in a mixing bowl with the sunflower oil. Grill the veg for 5–7 min, turning, until tender.
Thinly slice the chicken, then toss with the spinach, tomatoes, chilli, coriander leaves, the grilled veg and the reserved dressing. Serve with the bread rolls.
Toast the bread. Add the spread, then the ricotta, then spoon over the spiced fruit. Serve immediately.
Combine the lemon zest, parsley and chives in a small bowl. Line a steamer with baking paper and set over a large saucepan of gently simmering water. Put the fish fillets in the steamer and sprinkle evenly with the herbs. Cover the steamer and cook the fish for 8 min or until cooked through, then keep warm until ready to serve.
Meanwhile, cook the couscous according to the pack instructions.
Heat the avocado or olive oil in a large non-stick frying pan
or wok set over a medium-high heat. Add the onion and chilli flakes and cook, stirring, for 3–4 min until soft. Add the garlic, asparagus and sugar snap peas and cook, stirring, for 2–3 min until the greens are almost tender. Add the tomatoes and cook, stirring, for 2 min until softened. Add the chopped kale and 2tbsp water and cook for 2 min or until wilted.
Serve the herby fish on top of the vegetables with the couscous on the side and with lemon wedges to squeeze over.
Toss the thawed prawns in the Thai curry paste and set aside.
Put the noodles in a large heatproof bowl, cover with boiling water and set aside for 6–8 min until softened, then drain.
Meanwhile, put the coconut milk in a large saucepan with 150ml water. Set over a medium heat and bring to the boil.
Add the vegetables to the coconut milk and simmer for 2–3 min. Add the noodles and heat through for 1 min.
Heat the oil in a large non-stick frying pan over a medium heat. Add the prawns and cook, tossing, for 2–3 min until hot. Divide the noodles and vegetables among 4 bowls, reserving the sauce. Top with the prawns, then spoon over the sauce and serve.
Put the noodles in a large bowl, cover with boiling water and leave to soak for 5 min, then drain well. Combine the lime juice, fish sauce and sugar in a small bowl. Stir to dissolve the sugar, then set aside.
Spray a non-stick wok with a little oil and set over a high heat. Cook the prawns, in 2 batches, for 2–3 min per batch until just cooked through. Transfer to a dish and set aside.
Spray the wok with a little more oil and return to a high heat. Add the onion and carrot and stir-fry for 2 min. Add the broccoli and pepper and stir-fry for a further 1–2 min. Add the beansprouts and stir-fry for 1 min. Add the drained noodles, prawns and sauce and cook, tossing, for 1–2 min to coat the noodles.
Scatter with the peanuts and serve with lime wedges, if using.
Put the prawns in a large bowl and spray with a little oil. Add the paprika, tumeric and 2 of the crushed garlic cloves, then gently stir to combine.
Put a griddle pan over a medium-high heat. Add the prawns and cook for 1–2 min on each side until cooked (they’ll turn pink and curl up a little). Remove from the heat and set aside.
In a mixing bowl, gently combine the remaining crushed garlic clove, the chickpeas, tomatoes, avocado, onion, coriander and lemon juice. Season with ground black pepper, then divide among 4 plates and top with the prawns. Serve with the lemon wedges and salad leaves.
Preheat the grill to medium-high. Put all the potatoes and the turmeric (if using) in a large pan of water. Bring to the boil, then reduce the heat and simmer for 15 min or until tender.
Meanwhile, preheat the grill to medium-high. Cut a few slits in the top of each chicken breast, then brush with the mango chutney. Grill for 6 min on each side or until cooked through.
Drain the potatoes, then return to the pan and set aside. In a small pan, heat the curry paste for 1 min, then spoon over the potatoes with the yogurt. Mash until smooth and combined, then serve with the chicken and broccoli.
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