Delicious dishes to kick start the year

Filling, full of flavour and a doddle to make, these recipes are guaranteed to start your new year weight-loss campaign with a bang

Chicken lasagne SERVES 4 READY IN 1 HOUR 20 MINUTES

Low-calorie cooking spray

1 onion, finely chopped

2 celery sticks, finely sliced 2 carrots, peeled and finely chopped 500g skinless and boneless chicken thighs, all visible fat removed, roughly chopped

250g button mushrooms, roughly chopped

2 garlic cloves, crushed

2 tbsp tomato puree

400g can chopped tomatoes 1 chicken stock cube 25g fresh basil, leaves picked 10-12 dried lasagne sheets 400g plain quark ¼ tsp ground nutmeg 30g white breadcrumbs 20g fresh Parmesan, finely grated Mixed leaf salad, to serve

1

Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onion, celery and carrots for 5-6 minutes, stirring frequently, until slightly softened.

2

Meanwhile, put the chicken in a food processor and pulse to mince. Once the veg has softened, increase the heat and add the mince and mushrooms. Season and stir-fry for 3-4 minutes until the mince is lightly browned. Add the garlic and tomato puree and cook for 1-2 minutes, stirring continuously. Add the tomatoes and a can full of water, and crumble in the stock cube. Bring to a gentle simmer, then half cover the pan. Cook for 25 minutes, stirring occasionally, until the ragu has reduced and thickened. Stir through the basil.

3

Preheat your oven to 200°C/fan 180°C/gas 6. Spread one-third of the ragu over the base of a 20 x 30cm baking dish. Top with a layer of the lasagne sheets, breaking them up if needed to cover all the ragu. Repeat twice, finishing with the lasagne sheets.

4

Mix the quark and nutmeg. Season and spread over the lasagne. Evenly scatter over the breadcrumbs and Parmesan. Bake for 40-45 minutes, or until golden. Remove from the oven and leave to stand for 5 minutes. Divide between 4 plates and serve with the salad.