Breakfasts

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.

Multigrain hoops

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

Smoked salmon and dill scrambled eggs

Lightly whisk 2-3 eggs with some chopped fresh dill and season to taste. Spray a non-stick frying pan with low-calorie cooking spray. Add some halved cherry tomatoes and sliced mushrooms and cook until soft. Add the egg mixture and scramble to your liking. Spoon over 2 slices of wholemeal toast (from a small 400g loaf) spread with some plain quark. Top with smoked salmon to serve.

Fruit salad

Chop a selection of your favourite fruit (such as mixed berries, apple chunks, melon and grapes) and mix together with some fat-free natural fromage frais and 1 level tsp sweetener, to serve. Top with fresh mint leaves, if you like.

Carrot cake oats

Add some apple chunks to a bowl and mix with some coarsely grated carrot and the grated zest and juice of ½ unwaxed lemon. Put some fat-free natural Greek yogurt in another bowl and stir in ½tsp vanilla essence, ½tsp mixed spice and 3tbsp cold water. Measure out 40g plain porridge oats and spoon half into a jar or sealable pot. Top with half of the yogurt mixture and apple mixture. Add the remaining oats then repeat the yogurt and apple layers, cover and chill overnight. Stir together when you’re ready to eat.