• 300 g sweet potato peeled and chopped into chunks
• 120 g chickpeas rinsed and drained
• low-calorie cooking spray
• 2 tsp sweet smoked paprika
• 2 tsp garlic granules
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp mild chilli powder
• 1 red onion peeled and chopped into chunks
• 1/2 red pepper deseeded and chopped into chunks
• 120 g rocket
• 1 avocado skin and stone removed, sliced

For the dip

• 40 g reduced fat feta cheese
• 3 tbsp fat-free Greek yoghurt
• 1 lime juiced
• 1/4 tsp Dijon mustard
• 1/4 tsp garlic granules
• salt and pepper to taste

• 3 tbsp gin
• 1 tbsp dry vermouth
• 2 tbsp pickle juice from the jar
• 100 g ice cubes
• 2 baby pickled gherkins (cornichons)

• 300 g frozen cherries
• 2 medium very ripe bananas approx 100g each peeled and thinly sliced
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 15 g small dark chocolate chunks or chocolate chips

• 1 kg chicken breast cut into 2½ cm (1 inch chunks)
• 3 tbsp soy sauce
• 1 tbsp Henderson's relish or Worcestershire Sauce
• 1 tbsp lemon juice or lime juice
• 100 ml sugar-free lemon lime pop like 7up Free or Sprite Zero
• 4 garlic cloves peeled and minced
• 3 tbsp tomato purée
• 2 tsp granulated sweetener
• ½ tsp ground ginger

• low-calorie cooking spray
• 1 medium onion peeled and finely sliced
• 1 medium red pepper deseeded and finely sliced
• 2 garlic cloves peeled and crushed
• 30 g baby spinach roughly chopped
• 6 medium eggs
• 100 ml cold water
• ½ tsp garam masala
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp mild chilli powder
• ¼ tsp paprika
• ¼ tsp turmeric
• salt and pepper to taste
• 4 tsp mango chutney

• low-calorie cooking spray
• 640 g diced chicken breast
• 1 medium red onion peeled and thickly sliced
• 1 medium red pepper deseeded and thickly sliced
• 200 g passata
• 3 tbsp chipotle paste
• 1 tbsp tomato purée
• 1 tbsp white granulated sweetener
• 2 tsp smoked paprika
• 1 tsp garlic granules
• 1 tsp onion granules
• 2 250g microwavable rice pouches
• salt and pepper to taste