• Place the macaroni in a large pan of salted boiling water, then lower the heat, and partially cover with a lid. Simmer for 8-10 minutes, or according to the packet instructions – until ‘al dente’. The macaroni should be tender when you bite a piece, but not too soft. Drain the pasta and then return it to the pan – placing the lid on to keep it warm. Set aside, off the heat.
• Now it's time to make the cheese sauce! Place the milk in a small saucepan, add the reduced-fat spread, and heat gently – until the reduced-fat spread has fully melted, and the mixture is steaming hot. Take care not to let the milk boil over.
• In a small bowl, mix the cornflour with 3 tablespoons of water – until smooth. Then pour the cornflour mixture into the hot milk – stirring constantly with a balloon whisk or wooden spoon. Simmer for 3-5 minutes – all the while stirring constantly – until the mixture is smooth and slightly thickened. Stir in the grated cheese and mustard powder. Cover, and set aside.
• Spray a frying pan with low-calorie cooking spray, and place over a medium heat. Add the chorizo and fry for 2 minutes. Then add the chicken and cook for a further 5 minutes – until the chicken is cooked through and lightly golden.
• Add the garlic, smoked paprika, chilli powder, roasted red peppers, and spring onions, and continue to cook for a further 5 minutes – until the spring onions have softened.
• Preheat the grill on a medium setting. Place the chicken and chorizo mixture and cheese sauce in the saucepan with the drained macaroni, and stir well.
• Sprinkle the remaining cheese over the top, and place under the preheated grill for a few minutes – until the top is golden brown. Then scatter the chopped parsley on top, and serve with a mixed salad – or another accompaniment of your choice.

• Add the chicken to a bowl along with the pesto and lemon juice. Stir the chicken until fully coated, cover the bowl and pop in the fridge for 30 minutes.
• Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.
• Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs completely coating on all sides then place onto the baking tray.
• Repeat with the rest of the chicken, spray lightly with low-calorie cooking spray and place into the preheated oven.
• Cook for 15 minutes, turn the nuggets over and cook for a further 15 minutes until the nuggets are crispy and golden. To test that the chicken is cooked, cut a piece in half, the juices should run clear and there should be no pink remaining.
• In a small bowl combine the mayonnaise, yoghurt, lemon juice and garlic. Season to taste and serve alongside the nuggets.

• Add the chicken to a bowl, along with the pesto and lemon juice. Stir the chicken until fully coated, then cover the bowl and pop it in the fridge for 30 minutes.
• Add the breadcrumbs to a plate. Remove the chicken from the fridge and dip each chicken piece into the breadcrumbs - completely coating them on all sides. Then place onto a plate.
• Repeat this process with the rest of the chicken, then place into the air fryer basket. Spray with low calorie cooking spray.
• Cook at 170ºC for 15 minutes - until the nuggets are crispy and golden. To test that the chicken is fully cooked, cut a piece in half - the juices should run clear, and there should be no sign of pink remaining.
• In a small bowl, combine the mayonnaise, yoghurt, lemon juice, and garlic - then give it a good stir. Season to taste, and serve alongside the nuggets.

• Preheat the oven to 160°C.

To make the pork

• Rub the pork all over with the Chinese 5-spice and salt.
• To the water, add the chicken stock cubes, soy sauce, chilli flakes, rice vinegar, orange zest, Sriracha and sweetener and stir until dissolved.
• Add the spring onions, garlic and ginger. Place the pork into the casserole dish and submerge in the cooking liquid.
• Cover with a lid and cook for 2-4 hours. Until the meat is very tender.
• Remove the pork and shred with two forks. Pour the sauce through a fat separator and and transfer the sauce to a saucepan and set on a medium heat. Simmer until reduced by half. Pour over the shredded pork and toss to coat.

To make the spicy sauce

• Add all the sauce ingredients to a small bowl and mix until smooth.

To make the slaw

• Place the shredded cabbage and carrots in a bowl. Pour over the lime juice, rice vinegar, Sriracha and fish sauce and mix well.
• Place a little of the pork mixture onto each wrap, add some slaw and a drizzle of spicy sauce. Fold in half and serve!

• Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the bacon, leeks and garlic for 4-5 minutes until the leeks are softening and bacon browned. Slice the bacon and leave to one side with the leeks to cool.
• Preheat the oven to 170°C.
• Break the eggs into a large bowl and whisk. Add the double cream alternative, quark, Dijon mustard and garlic granules. Continue to whisk until fully combined. Season well with salt and pepper.
• Stir through the cheddar cheese, bacon and leeks. Pour the egg mixture into a 24cm flan dish. Sprinkle over the Parmesan cheese.
• Place the dish onto a baking tray and pop into the oven for 25-30 minutes, until the quiche is golden brown. The quiche should be set around the edge with a very slight wobble in the centre. The heat from the quiche will finish cooking the centre, so that it has a light creamy quiche texture when slicing.

• Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
• Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
• Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
• Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
• Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
• Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
• Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
• Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
• Remove from the oven and leave to cool on a cooling rack.
• While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
• When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.