MAKE A WINNING DIP
Whizz 200g (7oz) podded, cooked peas with 150g (5oz) cream cheese with garlic and herbs (such as Philadelphia, £1.75) and 50g (1oz) chopped sun-dried tomatoes, until smooth. Add 1tbsp chopped fresh chives and season to taste. Serve with raw vegetable sticks or corn tortilla chips.
SERVE UP SOME TERIYAKI
Mix 4tbsp teriyaki sauce (Kikkoman and Wagamama do good versions, available in supermarkets) with 1tsp grated root ginger. Cut 200g (7oz) salmon fillet into strips and thread onto skewers. Brush with the sauce and put under a hot grill for 3-4 minutes. Serves 2, with salad.
WHIZZ SOME OLYMPIC SMOOTHIES
Mix drinks in the colours of the Olympic rings. For green: whizz 2 peeled kiwi fruits with 300ml (.6pt) apple juice and a sprig of mint. For red: 300ml (.6pt) pomegranate juice with 300g (10oz) raspberries. For blue: 300ml blueberry yoghurt with 300ml (.6pt) blueberry juice. For black: 300g (10oz) blackberries with 300ml (.6pt) black grape juice. Yellow: flesh of 1 mango with 300ml apple juice. Each juice will serve 2.