Seafood

Farfalle with mushrooms

Ingredients

250-300 g (8-10 oz) farfalle (pasta bows) | 25 g (1 oz) butter | 2 tablespoons olive oil | 500 g (2 lb) button or small closed cup mushrooms | 2 garlic cloves, crushed | 50 g (2 oz) can anchovies in oil, drained and roughly chopped | 6 tablespoons fresh chopped parsley | 300 ml (1/2 pint) soured cream | salt and freshly ground black pepper

Pasta with tuna and butter bean sauce

Ingredients

340 g/12 oz dried pasta (60 Sins on Original) | 2 tablespoons chopped parsley or herbs of your choice (21 Sins on Original) | For the tuna sauce: | 1 large onion, finely chopped | 2 garlic cloves, crushed | 284 ml / 1/2 pint chicken stock made with Bovril | 1 x 397g/14oz can chopped tomatoes | 1 x 397g/14oz can butter beans or haricot beans, drained | 227 g/8 oz canned tuna in brine, drained (12 Sins on Green) | salt and freshly ground black pepper

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.

Pasta shells with salmon and caviare

Ingredients

340 g/12 oz dried pasta shells (60 Sins on Original) | 113 g/4 oz smoked salmon, cut into strips (8 Sins on Green) | 1 tablespoon chopped fresh dill | 283 g/10 oz very low fat natural yogurt | salt and freshly ground black pepper | grated zest and juice of 1 lemon | 28 g/1 oz drained red caviare (1 1/2 Sins on Green)

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.

Italian tonno con fagiole

Italian-tonno-con-fagioleIngredients:
* 283 g/10 oz tuna chunks canned in brine, drained (15 Sins on Green)
* 1 large red onion, very thinly sliced
* 1 red pepper, deseeded and thinly sliced into rings
* 1 x 397-g/14-oz can butter beans or haricot beans, drained (21 Sins on Original)
* 4 tablespoons fat free vinaigrette dressing
* 3 tablespoons finery chopped flat-leaf parsley
* salt and ground black pepper
* salad leaves, e.g. lamb's lettuce, rocket, fresh herbs and watercress
* 8 red or yellow cherry tomatoes, halved

Quick prawn, melon and mint salad

Quick-prawn-melon-and-mint-salad_cIngredients:
* 454 9/1 lb frozen prawns, defrosted (24 Sins on Green)
* juice of 1 lemon
* 1 small melon, e.g. ogen or charentais
* 1 iceberg lettuce, trimmed, washed and shredded
* 142 g/5 oz very low fat natural yogurt
* 1 small bunch fresh mint, chopped
* salt and freshly ground black pepper
* 2 teaspoons snipped chives

Singapore noodles

Singapore-noodlesIngredients:
* 6 teaspoons vegetable oil
* 125 g (4 oz) mushrooms, sliced
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 125 g (4 oz) ham, cut into shreds
* 2.5 cm (1 in) piece fresh root ginger, peeled and grated
* 50g (2oz / 1/2 cup) frozen peas
* 250g (8 oz) rice vermicelli
* 125g (4oz) cooked chicken
* 1 teaspoon curry powder
* salt
* 125g(4oz) peeled prawns
* 75 ml (2 1/2 fl oz / 1/3 cup) chicken stock
* 4 teaspoons soy sauce
* 60 ml (2 fl oz / 1/4 cup) dry sherry
* spring onion tassels, to garnish

Fish & pasta pie

Fish--pasta-pieIngredients:
* 375 g (12 oz) smoked haddock
* 375 g (12 oz) fresh haddock
* 440 ml (14 fl oz / 1 3/4 cups) milk
* 185 g (6 oz / 1 1/4 cups) macaroni
* 30 g (1 oz/6 teaspoons) butter
* 30 g (1 oz / 1/4 cup) plain flour
* 1 teaspoon lemon juice
* 3 hard-boiled eggs, sliced
* 3 teaspoons chopped fresh parsley
* salt and pepper
* 250 ml (8 fl oz/1 cup) Greek strained yogurt
* 2 eggs, beaten
* 90 g (3 oz / 3/4 cup) grated Cheddar cheese
* lemon slices and sprigs of parsley, to garnish

Pepper gratin

Pepper-gratinIngredients:
* 2 large red peppers (capsicums)
* 2 large yellow peppers (capsicums)
* 125 ml (4 fl oz / 1/2 cup) olive oil
* 1 clove garlic, crushed
* 4 canned anchovies, drained and chopped
* 8 black olives, stoned and chopped
* 3 teaspoons capers
* salt and pepper
* 250 g (8 oz) spaghetti
* 6 teaspoons fresh breadcrumbs
* 6 teaspoons Parmesan cheese, grated
* strips of green pepper (capsicum) and black olives, to garnish

Baked cod italienne

Baked-cod-italienneIngredients:
* 30g (1 oz/6 teaspoons) butter
* 125 g (4 oz) mushrooms, sliced
* 1 quantity Tomato Sauce
* 4 white fish steaks, such as cod
* salt and pepper
* 125g (4oz/2 cup) pasta shells
* 8 black olives and sprigs of watercress, to garnish

Devilled crab

Devilled-crabIngredients:
* 60 g (2 oz/1 cup) small pasta shells
* 250 g (8 oz/1 3/4 cups) crabmeat
* 1 teaspoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* juice of 1/2 lemon
* 125 ml (4 fl oz / 1/2 cup) natural yogurt
* salt and cayenne pepper
* 6 teaspoons fresh breadcrumbs
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* strips of lemon
* peel and whole fresh chives, to garnish

Tuna & macaroni layer

Tuna--macaroni-layerIngredients:
* 185 g (6oz / 1 1/4 cups) wholewheat macaroni
* 90g (3 oz / 3/4 cup) grated Cheddar cheese
* 220 g (7 oz) can tuna fish
* 1/2 quantity Bechamel Sauce
* 2 teaspoons lemon juice
* 2 hard-boiled eggs, chopped
* 3 teaspoons chopped fresh parsley
* salt and pepper
* lemon slices and sprigs of parsley, to garnish

Sardines in Vine Leaves

Sardines-in-Vine-LeavesIngredients:
* 24 small sardines, about 1.5 kg (3 lb), thawed if frozen
* 175 ml (6 fl oz) olive oil
* 4 tablespoons lemon juice
* 3 garlic cloves, crushed
* 6 thyme sprigs, finely chopped
* 2 shallots, finely chopped
* 1/2 teaspoon dried oregano
* 24 large vine leaves
* salt and pepper
* lemon wedges, to serve

Bacon_scallop Skewers

Bacon-scallop-Skewers_cIngredients:
* 8 scallops
* 8 rashers of streaky bacon, rinded
* juice of 1 lemon
* 50 g (2 oz) butter, melted
* 1 tablespoon chopped parsley

Smoked fish lasagne

Smoked-fish-lasagneIngredients:
* 500 g (1 lb) smoked fish fillets, such as haddock
* 625 ml (20 fl oz / 2 1/2 cups) milk
* 4 carrots, cut into small dice
* 4 sticks celery, cut into small dice
* 90 g (3 oz / 1/2 cup) butter
* 6 sheets lasagne verde
* 3 teaspoons chopped fresh parsley
* salt and pepper
* 60 g (2 oz / 1/2 cup) plain flour
* freshly grated nutmeg
* 30 g (1 oz/6 teaspoons) grated Parmesan cheese
* lime twist and sprig of parsley, to garnish

Fish & pasta ring

Fish--pasta-ringIngredients:
* 185g (6oz) tagliatelle verde
* 30g (1oz/6 teaspoons) butter
* 4 eggs, beaten
* 315ml (10 fl oz / 1 1/4cups) milk
* salt and pepper
* freshly grated nutmeg
* 500 g (1 lb) white fish fillets, such as cod
* 1 quantity Tomato Sauce
* bay leaves, to garnish

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