• 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.

• Place the gin, vermouth, pickle juice and ice into a high speed blender and blitz for a few seconds, until the ice is crushed.
• Pour into a martini glass, and garnish with the baby gherkins.

• 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!

• Preheat the oven to 180°C.
• Scatter the rhubarb over a baking sheet, coat with the sweetener and cover with tin foil.
• Place in the oven and cook for about 20 minutes. The aim is to have soft rhubarb that holds its shape and has released its juices, but it can fall suddenly. Don't worry if this happens. It will still taste fab.
• Drain the juice into a small bowl and stir in the gin (or apple juice).
• Break up one sponge finger into the bottom of each trifle dish, add a spoonful of juice and then a layer of rhubarb.
• Repeat with another layer of sponge, juice and rhubarb. Spoon over a little more juice if the sponge looks too dry. Cover and refrigerate while you make the custard.
• Pour the milk into a small saucepan and place over a medium to high heat, until it just starts to boil. Keep an eye on it as it can boil over very quickly!
• Whisk together the egg yolks, sweetener, vanilla and cornflour until smooth.
• When the milk has come to the boil, remove from the heat.
• Whisk the milk into the egg mixture. Do this a little at a time to begin with to temper the eggs. If you pour it in too fast, the eggs may scramble. As the heat from the milk warms the eggs, you can pour the milk in faster, whisking all the time.
• Pour the custard back into the saucepan and return to a low heat, stirring all the time, until it thickens and bubbles break the surface. Cook for around 2 minutes, and taste to ensure the cornflour has cooked out and the mix doesn't taste powdery.
• Remove the trifles from the fridge and pour the custard evenly over. Cover and chill for at least 2 hours until set.
• When you are ready to serve, spray 25g of light aerosol cream on top and sprinkle over the crushed biscuit for decoration. Enjoy!

• Preheat the oven to 140°C and grease a 20cm springform tin with a little extra reduced-fat spread. Line the base with a circle of non-stick baking paper.
• Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.
• Beat together the cream cheese, yoghurt, sweetener, eggs, vanilla and cornflour until smooth. We find it best to use a wooden spoon or balloon whisk.
• Pour the mixture onto the biscuit base and place the tin onto a baking tray.
• Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.
• Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours but best to leave overnight.
• Remove the cheesecake from the tin and peel away the non-stick baking paper, place onto your serving plate.
• Melt the chocolate and drizzle over the top of the cheesecake. Crush half the mini eggs and sprinkle over the cheesecake. Dot the remaining mini eggs around the edge of the cheesecake. Slice and serve.

• Preheat the oven to 180°C.
• To a mixing bowl, add the reduced-fat spread, sweetener, flour, egg, and vanilla mix with an electric whisk until the mixture is thick and creamy. Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted. Add the Biscoff spread into the cake mixture and whisk again until combined.
• Pour the mixture into 4 holes of a silicone muffin tray and flatten out. Bake for 12-14 minutes, until an inserted skewer comes out clean. Leave to cool completely.
• Once the cakes are cooled, make the creamy layer. Place the low-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed for about 2-4 minutes, until soft peaks are formed. Take care not to over-whisk the cream alternative – otherwise it will become too stiff to fold in the remaining ingredients.
• Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts, until melted and completely smooth.
• Add the yoghurt, melted Biscoff spread and vanilla essence to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.
• Once the sponges have cooled, remove from the silicone tray and cut each cake in half horizontally to create 2 circle pieces. You should have 8 slices of sponge. Put to one side.
• Now you are ready to assemble. Add a little of the cream mixture to the bottom of the serving dishes. Add a slice of sponge, a few of the banana slices, sprinkle over some of the crumbled biscuit. Repeat the layers again finishing with a layer of cream mixture on-top. Leave in the fridge for 30 minutes or until ready to serve.
• When ready to serve, add a swirl of aerosol cream and sprinkle over the remaining biscuit crumbs. Serve.