Time for comfort

Ease the January blues with these heavenly dishes that are not only tempting, but tasty too

Cauli mac ’n’ cheese with gammon Serves 4 Ready in 1 hour

½ butternut squash, peeled, deseeded and cut into chunks 2 garlic cloves, unpeeled 1 cauliflower, broken into florets Low-calorie cooking spray 1tbsp fresh thyme leaves ½tsp Cajun seasoning 200g dried macaroni 1 large lean gammon steak, all visible fat removed 150ml boiling vegetable stock 8 spring onions, thinly sliced 400g fat-free fromage frais 1tsp mustard powder 80g reduced-fat Cheddar cheese, grated 2 eggs, lightly beaten Salt and black pepper Salad, to serve

1 Preheat the oven to 200°C/ fan 180°C/gas 6. Arrange the squash, garlic and cauliflower in a single layer on a non-stick baking tray, and spritz with low-calorie cooking spray. Sprinkle over the thyme and Cajun seasoning, and roast for 30 mins or until softened. Meanwhile, cook the pasta according to the pack instructions, drain and set aside. 2 While the pasta is cooking, spritz a non-stick frying pan with the cooking spray, and place over a high heat. Fry the gammon for 3-4 mins on each side, then dice and set aside. 3 Increase the oven temperature to 220°C/fan 200°C/gas 7, and spritz a large non-stick ovenproof dish with the cooking spray. Pick out and set aside the garlic cloves, then tip the roasted vegetables and pasta into the ovenproof dish and toss together. Pour over the stock, and sprinkle over the spring onions and diced gammon. 4 Pop the garlic cloves from their papery skins into a bowl, and mash the flesh with a fork. Add the fromage frais, mustard powder, Cheddar cheese and eggs, season and whisk well. Pour the mix over the roasted vegetables and pasta. Bake for 20-25 mins or until golden. Serve hot with a green salad.