BREAKFASTS

Choose one, all serve one

VEGGIE BREKKIE

Cook 2 frozen Linda Mccartney’s Vegetarian Red Onion & Rosemary Sausages according to the pack instructions. Fry 2 eggs and sliced mushrooms in a pan sprayed with low-calorie cooking spray. Season to taste and serve hot with halved tomatoes and baked beans.

FRUIT BOWL

Add a selection of fresh fruit, such as kiwi, apple, pineapple and mixed berries to a bowl. Top with fat-free natural yogurt to serve.

SCRAMBLED EGGS

In a pan sprayed with lowcalorie cooking spray, scramble 2-3 eggs to your liking

(just eggs, no need to add anything). Serve hot with grilled tomatoes and baked beans.

CREAMY MUSHROOMS ON TOAST

Fry sliced mushrooms in a pan sprayed with low-calorie cooking spray until golden. Remove from the heat and stir through chopped fresh parsley, a spoonful of fat-free natural fromage frais and a squeeze of lemon juice. Serve on 2 slices of wholemeal toast (from a small 400g loaf).

CHOCOLATE ORANGE OVERNIGHT OATS

The night before, put 40g plain porridge oats, 2 level tsp cocoa powder, 1tsp vanilla essence, 80g fat-free natural yogurt, 100ml water and 1 level tsp sweetener granules (if you like) in a lidded, airtight container.

Stir well, then cover and chill overnight. In the morning, stir the oats, adding a splash more water if they’re too thick. Top with some orange segments to serve.

MULTIGRAIN HOOPS

Top 40g multigrain hoops with milk (from your daily allowances). Follow with a bowl of fresh strawberries.

MUESLI BOWL

Pour milk (from your allowances) over 40g noadded-sugar muesli and top with chopped fresh fruit.