Seafood

Scallops are always a wonderful treat, especially if you are fortunate enough to have a good local supply or are able to lay your hands on really fresh ones. The secret of cooking scallops is not to overcook them or they will lose their succulent juiciness and become tough and stringy.

To make this dish even more filling and substantial, you can serve it, if wished, with a poached egg on top. This won't add any Sins!

This recipe uses pak choi, which is now readily available in many big supermarkets and is Sin-free on both eating plans, but you can substitute fresh spinach leaves instead.

You can use large cooked prawns for this recipe but the large raw prawns have a better flavour and are worth looking out for. Many supermarket chains now sell them on their fresh fish counters.

This sauce is a great store cupboard standby for those occasions when you haven't had time to shop and need to whisk up a slimming, healthy meal from a few standard ingredients — perfect if you are on the Green Eating Plan.

To reduce the costs of making this luxurious pasta dish, some buy smoked salmon offcuts. Although you can use black "caviare" lumpfish roe, the red salmon roe looks much prettier.