Spicy Pilaf

Serves: 4
Preparation and cooking time: 35 mins
Calories per serving: 500
Total points per recipe: 30
Freezing: Not recommended
Points per serving: 7½

2 tablespoons sunflower oil
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons freshly grated root ginger
1 carrot, chopped
1 small aubergine, chopped
3 tablespoons mild curry paste
240g (8oz) white basmati rice
750ml (1¼ pints) vegetable stock
60g (2oz) raisins
60g (2oz) flaked almonds, toasted
1 tablespoon chopped fresh coriander
To serve:
300ml (½ pint) natural bio-yoghurt
2 tablespoons chopped fresh coriander


1. Heat the oil in a heavy-based saucepan and fry the onion over a high heat for 2 mins until golden. Reduce the heat, add the garlic, ginger, carrot and aubergine and fry over a moderate heat, stirring frequently, for 5 mins. Then stir in the curry paste and rice and cook, stirring, for a further minute.
2. Pour in the stock and stir in the raisins. Bring the pan to the boil. Reduce the heat until it simmers gently, then cover and cook for 15 mins.
3. Meanwhile, mix the yoghurt with the chopped coriander.
4. Remove the rice from the heat without removing the lid and leave to stand for 3 mins, then fluff up with a fork and mix in the almonds and coriander. Serve immediately topped with the yoghurt mixture.

We bloody love this one. If you're not mad-keen on coriander, try fresh mint and grated cucumber in the yoghurt instead. Or, leave out the yoghurty bit altogether :P

We also add a Weight Watchers naan to it, which makes it 9 points in total :-O

Tomato and Aubergine Lasagne

Serves: 4
Preparation time: 45 mins + 40 mins cooking
Calories per serving: 430
Total points per recipe: 20
Freezing: Recommended
Points per serving: 5

2 aubergines, sliced into 0.5 cm slices
1 tablespoon olive oil
360g (12oz) closed-cup or chestnut mushrooms, sliced
salt and freshly ground pepper
120g (4oz) pre-cooked wholewheat lasagne sheets
90g (3oz) vegetarian mozzarella cheese, sliced
For the tomato sauce:
1 onion, chopped
2 garlic cloves, chopped
2x420g (14oz) canned plum tomatoes
3 tablespoons tomato puree
For the cheese sauce:
4 tablespoons cornflour
600ml (1 pint) skimmed milk
60g (2oz) low-fat mature vegetarian Cheddar cheese, grated
1 teaspoon English mustard


1. Preheat the oven to Gas Mark 6/200C/400F.
2. Place the aubergine slices on two greased baking sheets. Bake in the oven for 15-20 mins or until golden.
3. Heat half a tablespoon of the oil in a non-stick frying pan. Add the mushrooms and seasoning and fry for 5-8 mins until golden and tender. Remove from the heat and set aside.
4. For the tomato sauce: heat the remaining half tablespoon of oil in a saucepan and fry the onion for 10 minutes.
5. For the cheese sauce: mix the cornflour with a little of the milk in a saucepan and then beat in the remaining milk. Cook over a moderate heat, stirring frequently until thickened. Stir in the cheese and mustard, season to taste and remove the pan from the heat and set aside.
6. To assemble the dish, put half of the mushrooms in the base of a large shallow oven-proof baking dish. Cover with one third of the tomato sauce, half the lasagne sheets, half the cheese sauce and half the aubergine slices. Repeat the layers and finish with the remaining tomato sauce. Arrange the mozzarella cheese on top.
7. Bake in the preheated oven for 30-40 mins until golden and bubbling.
8. Serve with broccoli, carrots / other 0 point veg.
9. If you're having a "sod-it" day and can't be bothered with the whole points thing, add a shit-load more cheese and a side of chips.