Recipe cards

It’s going to be harder during this time to buy fresh produce daily. But that doesn’t mean you should shun healthy eating.

There is evidence that frozen fruit and vegetables can be just as beneficial to you as fresh to achieve your 5 a day.

See our healthy recommendations and recipes to try at home, updated weekly.

Fruit museli

What you need

  • Plain or fruit yoghurt
  • Chopped fruit pieces (kiwi, grapes, berries, pineapple mango etc)
  • These can be fresh, thawed, frozen or tinned
  • Dried fruit such as cranberries, apricots , raisins and sultanas
  • Oat based museli

How to make it

Place small amounts of each of the ingredients into a glass to form an attractive layered dessert.


Quorn wraps

What you need (makes 10)

  • 5ml Vegetable Oil
  • 200g Quorn Pieces
  • 75g Reduced Calorie Mayonnaise
  • 75g Low Fat Natural Yoghurt
  • 15ml Apricot Jam or Mango Chutney
  • 15ml Curry Paste
  • 45g Sultanas or chopped dried apricots
  • 50g Apple, Finely Diced
  • 20g Iceberg Lettuce, Shredded
  • 10 30cm Wraps (40g Each)

How to make it

  • Heat oil in pan and fry Quorn pieces for 5 mins, leave to cool.
  • Mix together the mayonnaise, low fat yoghurt, jam and curry paste.
  • Stir in sultanas, apple and Quorn.
  • Divide evenly between the wraps and top with lettuce.
  • Roll up and serve chilled.

Easy fish pie

What you need (serves 4)

  • 300g potatoes
  • 550g cod or haddock fillets
  • 1 pint skimmed milk
  • 1 tablespoon butter
  • 2 leeks thinly sliced
  • 2 heaped tablespoons plain flour
  • Salt and pepper
  • 60g cheddar cheese

How to make it

  • Bring a pan of water to the boil and cook the potatoes for about 15 minutes until soft. Mash together with about one third of the milk.
  • Place the fish in foil with a little water and poach in the oven Gas5/190C/180C fan for about 15 minutes until cooked through.
  • Melt the butter in a pan. Add the leeks and cook for about 5 minutes until soft.
  • Stir in the flour. Add the milk little by little, stirring slowly, until the sauce has thickened. Season with salt and pepper.
  • Combine the sauce with the fish and leeks and spoon into a casserole dish.
  • Top with the mash potato and sprinkle with the grated cheese.
  • Bake at 190C, 375F or Gas mark 5 for 20 minutes.

Sesame, lemon and honey flapjacks

What you need (makes 12 portions)

  • 100g unsalted butter
  • 100g clear honey
  • Finely grated zest of 2 lemons
  • 175g porridge oats
  • 50g sesame seeds, toasted

How to make it

  • Preheat the oven to Gas mark 4, 180ºC
  • Grease and base line an 18cm square shallow baking tin with greaseproof paper.
  • Put the butter, honey and lemon zest in a saucepan and heat gently until the butter has melted.
  • Add the oats and sesame seeds and stir until evenly coated.
  • Turn into the tin and level the surface.
  • Bake for 15-20 mins until pale golden.
  • Leave to cool and cut into 12 fingers

Ginger and pear crunch

What you need (serves 4)

  • 1lb pears
  • 1 packet of ginger biscuits
  • 2oz margarine
  • Natural yoghurt

How to make it

  • Peel and core the pears and place in a saucepan with 2-3 tablespoons of water.
  • Simmer until soft, taking care not to let the water dry up.
  • Mash the pears until soft with a fork.
  • In a blender or in a bag, crush the ginger biscuits into crumbs.
  • Melt the margarine in a pan and mix together with the crushed biscuits.
  • Layer the biscuit mixture with the pear mixture and continue to layer up.
  • Chill and serve with natural yoghurt.

Devilled tomatoes on toast

What you need (serves 2)

  • 450g cherry tomatoes
  • 2 tbsp mango chutney pieces chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp wholegrain mustard
  • 1 tbsp freshly squeezed orange juice
  • 1 tbsp chopped chives
  • 1 tbsp rapeseed oil
  • 2 chunky slices granary toast.

How to make it

  • Mix together the mango chutney, Worcestershire sauce, mustard and the orange juice.
  • Heat the rapeseed oil in a frying pan and fry the tomatoes for 4-5 minutes, stirring frequently until slightly softened.
  • Add the mustard mixture and cook, stirring for a further 4-5 minutes or until the sauce has thickened.
  • Meanwhile put the toast in the toaster.
  • Spoon over warm toast, sprinkle over the chopped chives and serve immediately.

Chicken curry

What you need (serves 2)

  • 1 medium onion, peeled and chopped
  • 2 tablespoons of sunflower or olive oil
  • 2 heaped teaspoons of curry powder, plain flour and tomato puree
  • 1 chicken stock cube
  • 1 small apple, peeled and chopped
  • A few sultanas
  • Coconut milk small tin
  • About 150g (6oz) cooked chicken
  • 2 tablespoons of natural yogurt

How to make it

  • Cook the chopped onion in oil in a large frying pan over a medium heat until soft, then add the curry powder and flour and cook for one minute.
  • Stir in the tomato puree, 1 cup of boiling water and crumble in the chicken stock cube. Add the chopped apple and sultanas and cook gently for about 10 minutes.
  • Add the coconut milk and chopped cooked chicken to the curry and cook for 15 minutes more. Stir in the yoghurt just before serving.
  • Serve with boiled rice, chapatti or pitta bread.

Cheese and chive scones

What you need (makes 10)

  • 225g/8oz self raising flour
  • 1tsp mustard
  • ½ tsp cayenne pepper
  • 100g / 3½oz soft cheese with added herbs
  • 2 tbsp snipped fresh chives
  • 100ml / 3½oz skimmed milk
  • 55g / 2oz reduced-fat mature cheddar cheese
  • Low fat soft cheese to serve

How to make it

  • Pre heat the oven to Gas 6, 200°C, 400°F. Sift the flour, mustard and cayenne into a large bowl. Add the soft cheese and mix together then stir in the chives.
  • Make a well in the centre and gradually stir in the milk until the mixture forms soft dough.
  • Turn the dough out onto a floured surface and knead lightly.
  • Roll out until 2cm thick and using a 5cm plain cutter stamp out the rounds. Transfer the rounds onto a baking sheet.
  • Re-knead the mixture until all the dough has been used.
  • Brush the scones with milk and sprinkle with the grated cheese.
  • Bake in the oven for 15-20 minutes until risen and golden. Transfer to a wire rack to cool.