THURSDAY

BREAKFAST

GRILLED APRICOTS WITH YOGHURT

140 calories, serves

6 apricots, peeled and cut into 1cm slices 4 tbsp Greek yoghurt 50g raspberries 1 tbsp hazelnuts, roughly chopped Handful mint leaves, torn

For the marinade

1 tsp olive oil 1 tbsp fresh lime juice 1 tsp ground cinnamon

In A small bowl, combine the olive oil, lime juice and cinnamon and whisk to blend. Set aside.

Lightly brush the apricots with the prepared marinade.

Place under a hot grill, turning once and basting once or twice with the remaining marinade, until tender and golden, about three to five minutes on each side.

Serve with the yoghurt, scattered with the raspberries, hazelnuts and the mint.

LUNCH

CHICKEN BREAST WITH SPINACH AND RICOTTA

30 calories, serves 1

2 tbsp ricotta Handful spinach leaves, finely chopped 1 tbsp pine nuts 1 chicken breast

Drizzle olive oil Salt and pepper

Place the ricotta, spinach and pine nuts in a bowl and mix well. Make a slit lengthways along the chicken breast and spoon the mixture into the middle. Drizzle with oil, season then bake until cooked in the oven at 180c.

DINNER

LUXURY FISH PIE WITH CELERIAC TOPPING 470 calories, serves 4 Drizzle olive oil 1 large onion, finely diced 2 leeks, finely sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped 100g mushrooms, chopped 400g sustainable white fish fillets (e.g. haddock, cod, coley), cut into chunks 150g peeled prawns 1 bay leaf 250ml milk For the mash topping 2 small celeriacs, peeled and diced 1 tbsp milk 1 tbsp butter Salt and pepper Preheat the oven to 180c. Make the mash by boiling the celeriac until tender, about ten minutes.

Drain and transfer to a blender, add milk, a knob of butter, salt and pepper and whizz to a puree. Put to one side in a bowl. Heat the olive oil in a large pan and cook the onion, leeks and herbs for a few minutes. Set aside.

In the same frying pan, cook the mushrooms for a few minutes until lightly golden. add to the onion and leek mixture.

Place the fish and prawns in a large pan, add the milk and the bay leaf and bring to the boil. Poach for about four minutes, then lift out the fish and prawns with a slotted spoon. Keep the milk, removing any bones or skin and the bay leaf.

arrange the fish on the bottom of an ovenproof serving dish and put the mushroom, onion and leek mixture on top. Pour over 3-4 tbsp of the cooking milk to add moisture.

cover with the mashed celeriac. cook in the oven for 15 minutes.