• Cook the rice according to the packet instructions, then set aside.
• Spray a frying pan with low-calorie cooking spray, then cook the mince, onions and bacon until brown. Add in the peppers, carrots and mushrooms.
• Sprinkle the contents of this sachet into the pan, then add 200ml water. Give everything a good mix and cook until the veggies have softened.
• Stir in the cooked rice and spring onion, dish it up and enjoy!

In the oven

• Add all of the ingredients to a casserole dish, reserving half of the peppers to use later. Sprinkle in the contents of this sachet, stir well and cover with a tight-fitting lid. Place in an oven to cook.
• We suggest cooking for 2-3 hours at 170-180°C, checking and stirring every 30 minutes until cooked thoroughly.
• Once the gammon is falling apart and the sauce has thickened, add the reserved peppers into the dish and cook until soft.
• Enjoy! We also recommend serving alongside steamed veg, rice or pasta.

In the slow cooker

• Add all of the ingredients to the slow cooker pot, reserving half of the peppers to use later. Sprinkle in the contents of this sachet, stir well and cover with the lid.
• Cook on high 6-8 hours on high (you can leave it on longer)
• 30 minutes before the end of cooking stir in the reserved peppers.
• Enjoy! We also recommend serving alongside steamed veg, rice or pasta.

• Sprinkle the contents of this sachet into a saucepan, add 200ml of water, stir well and cover.
• Bring to the boil and stir constantly until the sauce is smooth.
• Pour over chips, dip, dunk and enjoy!

• Spray a frying pan with low-calorie cooking spray. Cook the chicken until almost brown, then remove from the pan and set aside.
• Add the onion and mushrooms to the pan and cook until brown. Sprinkle in the contents of this sachet and give everything a good mix.
• Add 100ml water to the pan and simmer until the liquid has reduced by half. Lower the heat and stir in the cream cheese.
• Return the chicken to the pan and simmer for 5-10 minutes, until the chicken is cooked thoroughly.
• Sprinkle with the chives, if using. Serve and enjoy!

• Spray a pan with low-calorie cooking spray and cook the chicken until almost brown. Remove from the pan and set aside.
• Add the onion, carrot, celery and mushrooms to the pan and cook until soft.
• Add the tomatoes and lemon juice. Add the chicken back to the pan and sprinkle in the contents of this sachet. Add 500ml water. Mix well. We suggest cooking in the oven, covered for 30-35 mins at 180°C.
• Add in the orzo, stir, and return to the oven for 20 mins (uncovered) until cooked thoroughly.
• When the orzo is tender, sprinkle with the parsley, if using. Serve and enjoy!

• Place the chicken breasts on a chopping board, and pat dry. Set aside.
• Dip the chicken into the beaten egg and make sure it is evenly covered. Then, coat the chicken with the contents of this seasoning mix.
• Place the chicken in the air fryer. We suggest air-frying for 15-20 minutes at 180°C or until cooked thoroughly.