Garlic Bread

(SERVES 4)

• 1 small French stick
• 75 g/3 oz/ 1/3 cup low-fat spread
• 1 garlic clove, crushed
• 15 m/1 tbsp chopped parsley

Cut the bread into eight slices, not quite through the base. Mash the low-fat spread with
the garlic and parsley. Spread between the cuts. Spread any remainder over the top. Wrap in
foil and bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 15
minutes or until the crust is crisp and the centre feels soft when squeezed. Serve hot.

Crunchy-topped Tagliatelle

(SERVES 4)

• 225 g/8 oz tagliatelle
• 25 g/1 oz/ ½ cup fresh breadcrumbs
• 25 g/1 oz/2 tbsp low-fat spread
• 2.5 ml/ ½ tsp garlic powder
• Salt and freshly ground black pepper

Cook the pasta according to the packet directions. Drain and return to the saucepan.
Meanwhile, melt the low-fat spread in a frying pan (skillet). Add the breadcrumbs, garlic
powder and a little salt and pepper. Fry (sauté), stirring, until golden brown and crisp.
Add to the tagliatelle, toss and serve straight away.

Nutty Rice Salad

(SERVES 4)

• 175 g/6 oz/ ¾ cup long-grain rice
• 50 g/2 oz/ ½ cup frozen peas
• 50 g/2 oz/ 1/3 cup raisins
• 50 g/2 oz/ ½ cup toasted flaked (silvered) almonds
• 30 ml/2 tbsp sunflower oil
• 15 ml/1 tbsp white wine vinegar
• Salt and freshly ground black pepper
• Chopped parsley

Cook the rice according to the packet directions. Add the peas for the last 5 minutes`
cooking time. Drain, rinse with cold water and drain again. Empty into a salad bowl. Add
the raisins, nuts, oil, vinegar and some salt and pepper. Toss well and serve garnished
with parsley.

Barman`s Steak

(SERVES 4)

• 750 g/ ½ 1b lean braising steak, cut into 4 pieces
• 1 onion, sliced into rings
• 150 ml/ ¼ pt/ 2/3 cup brown ale
• 10 ml/2 tsp English made mustard
• 1 bay leaf
• Salt an freshly ground black pepper
• 12 g/ ½ oz/1 tbsp low-fat spread
• 10 ml/2 tsp plain (all-purpose) flour
• 15 ml/1 tbsp water
• Parsley sprigs

To serve:

• Fluffy Mashed Potatoes
• Baked Spiced Carrots
• Peas

Place the meat in a shallow oven-proof dish. Cover with the onion rings. Mix together the ale and mustard and spoon over. Add the bay leaf and some salt and pepper. Leave to marinate for at least 4 hours or preferably chill overnight, turning occasionally. Dot with the low-fat spread. Cover with foil or a lid and cook in a preheated oven at 180degree C/350degree f/gas mark 4 for 1 hour or until tender. Lift out the meat and transfer to warmed serving plates. Keep warm. Blend the flour with the water in a small saucepan. Strain in the cooking liquid. Bring to the boil and cook for 2 minutes, stirring. Taste and re-season if necessary. Spoon over the steaks, garnish with parsley sprigs and serve hot with Fluffy Mashed Potatoes, Baked Spiced Carrots and peas.

American Diner

(SERVES 4)

• 350 g/12 oz/3 cups very lean minced (ground) beef
• 2.5 ml/ ½ tsp steak seasoning (optional)
• 100 g/4 oz mushrooms, very finely chopped
• Salt and freshly ground black pepper
• 15 ml/1 tbsp low-fat spread, melted
• 20 ml/4 tsp hamburger relish
• 4 seeded baps, split
• 8 slices dill pickle
• 4 low-fat cheese slices
• Shredded lettuce
• Sliced tomato
• ½ onion, finely chopped

To serve:

• Crispy Baked Potato Skins

Mix the meat with the steak seasoning, if using, the mushrooms and some salt and pepper. Squeeze well together, then shape into four burgers. Place on a grill (broiler) rack. Brush with the low-fat spread and grill (broil) for about 4-5 minutes on each side until browned and cooked through. Spread the relish on one cut surface of each bap. Top with the burger, dill pickle, cheese, lettuce, tomato and chopped onion. Top with the other bap half. Serve with Crispy Baked Potato Skins.

Steak, Mushroom and Potato Kebabs

(SERVES 4)

• 450 g/1 1b lean tender rump steak, trimmed of any fat and cubed
• 15 ml/1 tbsp olive oil
• 10 ml/2 tsp red wine vinegar
• 5 ml/1 tsp dried oregano
• 1.5 ml/ ¼ tsp cayenne
• Salt and freshly ground black pepper
• 16 whole, waxy new potatoes, scrubbed
• 16 button mushrooms
• 8 cherry tomatoes
• 15 g/ ½ oz/1 tbsp low-fat spread, melted

To serve:

• Garlic Bread
• Mixed Salad

Put the meat in a dish with the oil, vinegar, oregano, cayenne and a little salt and pepper. Toss and leave to marinate for at least 1 hour. Meanwhile, cook the potatoes in boiling, lightly salted water until just tender. Drain, rinse with cold water and drain again. Thread the meat, potatoes and mushrooms on eight soaked wooden skewers. Finish each with a cherry tomato. Place on a grill (broiler) rack. Brush with any remaining marinade then with the low-fat spread. Grill (broil) until golden and the meat is cooked to your liking, brushing with any remaining low-fat spread during cooking. Serve with Garlic Bread and Mixed Salad.

Savoury Beef Crumble

(SERVES 4)

• 2 onions, chopped
• 1 leek, chopped
• 2 carrots, chopped
• 450 g/1 1b/4 cup extra-lean minced (ground) beef
• 75 g/3 oz/ ¾ cup plain (all-purpose) flour
• 600 ml/1 pt/ 2 ½ cups beef stock, made with 2 stock cubes
• 5 ml/1 tsp yeast extract
• Salt and freshly ground black pepper
• 85 g/ 3 ½ oz/1 small packet sage and onion stuffing mix
• 75 g/3 oz/ 1/3 cup low-fat spread
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, grated

To serve:

• Tomatoes with Courgettes

Put the chopped vegetables in a flameproof casserole (Dutch oven) with the meat. Cook, stirring, until the grains of meat are brown and separate. Pour of any excess fat. Stir in 25 g/1 oz/ ¼ cup of the flour and cook for 2 minutes. Remove from the heat and blend in the stock and yeast extract. Return to the heat, bring to the boil and simmer gently for 10 minutes, stirring occasionally. Season to taste. Meanwhile, empty the stuffing into a bowl. Add the low-fat spread and the remaining flour. Rub in with the fingertips until crumby. Spoon over the meat and top with the cheese. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 35 minutes or until the top is golden brown. Serve with Tomatoes with Courgettes.