Roasted peppers, halloumi and basil pizza

9 SMARTPOINTS Roasted peppers, halloumi and basil pizza Serves 4

In a large mixing bowl, combine 190g strong white bread flour, ½ tsp salt, ¼ sachet fast-action bread yeast and ¼ tsp caster sugar.

Make a well in the middle and pour in 125ml warm water (use half boiling, half cold for the right temperature). Mix with your hands to make a soft dough.

Turn out the dough onto a lightly floured worktop and knead with your hands for 10 minutes, or in a mixer with a dough hook for 5 minutes, to develop the gluten.

Put the ball of dough in a bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (it should take around 1 hour).

Then, roll it out into a circle measuring 30cm in diameter and place on a baking sheet misted with calorie- controlled cooking spray. Preheat the oven to 220c/fan 210c/gas 7.

now, make the tomato sauce. Heat a non-stick frying pan and mist with caloriecontrolled cooking spray.

add ¼ finely chopped onion and cook gently for 5 minutes, or until softened, adding a splash of water if needed.

add ½ tin chopped tomatoes, ½ tbsp tomato purée and ½ tsp mixed dried Italian herbs. Simmer over a low heat, stirring often, for 15-20 minutes, until reduced and thickened.

Season then cool completely before spreading over the pizza bases.

arrange 150g roasted peppers in brine, drained, and 80g thinly sliced light halloumi on top. Bake for 15-18 minutes, or until done to your liking.

Remove from the oven and scatter over 12 fresh basil leaves, tearing up if necessary. Cut into 4 slices before serving.

10 SMARTPOINTS Chicken Florentine pasta Serves 4

Cook 220g wholewheat tagliatelle until al dente. Drain and reserve a small amount of cooking water.

Meanwhile, heat 1 tsp olive oil and cook 1 chopped onion for 5-10 minutes, then stir in 1 finely chopped garlic clove, 6 sprigs fresh thyme and 150g crème fraîche.

Continue to cook for a few minutes, then stir in zest of ½ lemon.

add 200g wilted spinach, 75g thinly sliced sundried tomatoes and 300g cooked, skinless and boneless chicken breasts. add the pasta and some of the reserved pasta water. Season to taste, and serve with grated Parmesan.

DESSERTS 6 SMARTPOINTS Banana and raisin muffins Serves 12

PREHEAT the oven to 200c/fan 180c/gas 6. Put 12 silicone or paper bun cases into a bun tin. Sift 200g plain flour and 2 tsp baking powder into a mixing bowl, then stir in 80g caster sugar. In a jug, beat together 50g melted low-fat spread, 1 large egg, 1 tsp vanilla extract, 1 large ripe mashed banana and 100ml skimmed milk. add to the dry ingredients, along with 40g raisins, and stir until just combined. Do not over-mix.

Spoon the mixture into the bun cases and bake for 20-25 minutes until risen and golden. Cool on a wire rack.

For the topping, beat together 100g low-fat soft cheese and 20g light muscovado sugar until smooth and creamy. Swirl an equal amount on top of each muffin, then decorate with 20g banana chips.

5 SMARTPOINTS Spiced peach and raspberry Eton mess Serves 4

PLACE 3 peppercorns, 1 star anise, 1 bay leaf and 1 tbsp brown sugar in a large, lidded pan.

add 250ml water and bring to the boil. Simmer for 5 minutes to release the flavours, then add 3 peaches, stoned and cut into wedges. Cover and simmer gently for 5 minutes until tender. add 110g raspberries, stir gently and leave to cool.

When the fruit is completely cold, drain, reserving the syrup and discarding the aromatics. Combine 250g 0% fat Greek yoghurt and ½ tsp vanilla extract in a large bowl, then gently stir in the fruit and 4 x 14g meringue nests, roughly broken up.

Serve immediately with the syrup drizzled over. For a picnic, transport the fruit, meringue and yoghurt mixture in separate containers. Stir together before serving.