African

  • Complexity: medium
  • Origin: African

Moroccan Pie

Ingredients

Fry Light, for spraying | 1 large onion, finely chopped | 350g pack Quorn Mince | 1 garlic clove, crushed | 1" piece root ginger, finely chopped | 1 tbsp each of ground coriander, cumin & paprika | 1 tsp cinnamon | salt & ground black pepper | 426ml / 3/4 pt stock made with Vecon | 113g/4 oz apricots, fresh, stones removed & chopped | juice of 1/2 lemon | Topping: | 681g/1 1/2 lb waxy potatoes (eg, Maris Peer or Charlotte), unpeeled & cubed | large pinch of saffron | 1 tbsp olive oil | 1 tbsp very low fat natural fromage frais | 1 garlic clove, crushed | pack of freshly chopped coriander
  • Time: 4-5 minutes
  • Complexity: medium
  • Origin: African

Tunisian chicken liver kebabs

Ingredients

567 g/1 lb 4 oz chicken livers (25 Sins on Green) | 1 red pepper, deseeded and cut into small chunks | 1 yellow pepper, deseeded and cut into small chunks | 4 bay leaves | 1 tablespoon finely chopped parsley | 1 tablespoon chopped coriander leaves (optional) | lemon wedges, to serve | For the spice mixture: | 1 teaspoon ground cumin | 1 teaspoon cinnamon | 2 teaspoons paprika | 1/4 teaspoon chilli powder | 1 garlic clove, crushed | good pinch of salt

Chicken livers are not everybody's cup of tea, but they taste wonderful grilled with spices as in this recipe. Ideally, they should be served golden brown but still slightly pink inside, in the French style.

  • Time: 15 minutes, plus marinating time
  • Complexity: advanced
  • Origin: African

North African spiced lamb kebabs

Ingredients

454 g/1 lb lean lamb fillet, fat removed (36 Sins on Green) | 1 large green pepper, deseeded and cut into small chunks | Fry Light for spraying | For the spice paste: | 1/2 teaspoon ground cumin | 1/2 teaspoon paprika | 1 garlic clove, crushed | 2 tablespoons finely chopped parsley | 2 tablespoons finely chopped fresh coriander | 1/2 small onion, grated | salt and freshly ground black pepper | juice of 1/2 lemon

In most North African countries, a paste is made out of freshly ground spices and then used to marinate meat or fish. In this recipe, miniature party-sized kebabs are made from lean lamb fillet flavoured with an authentic spice paste.

  • Complexity: medium
  • Origin: African

Couscous with Courgette, Cherry Tomatoes & Feta Cheese

Ingredients

100g / 3 1/2 oz couscous | 170ml/6 fl oz boiling water | pinch of salt | 1 small courgette, finely chopped | juice of 1/2 lime | freshly chopped mint | 127g/4 1/2 oz cherry tomatoes, halved | 85g/3 oz feta cheese, cubed
  • Complexity: very easy
  • Origin: African

Couscous Salad

Ingredients

227g/8 oz couscous | 426ml / 3/4 pt boiling water | pinch of salt | 1 small green pepper, chopped | 2 spring onions, chopped | 3 tbsp freshly chopped parsley | 3 tbsp soy sauce | 6 tbsp felt-free French style dressing | 397g/14 oz can flageolet beans, drained (optional) | salt & ground black pepper
  • Complexity: medium
  • Origin: African

Colourful couscous

Ingredients

Fry Light, for spraying | 2 large red peppers, deseeded & halved | 6 baby courgettes, halved lengthways | 2 red onions, quartered | 5 large mushrooms, thickly sliced | 227g/8 oz couscous | 426ml / 3/4 pt boiling water | 3 large plum tomatoes, halved | freshly chopped coriander, to garnish | salt & ground black pepper | Dressing: | 3 garlic cloves, unpeeled | 4 tbsp very low fat natural yogurt | 2 tbsp lemon juice | 2 tbsp lime juice | 2 tbsp freshly chopped coriander

Red Snapper with Almond Paste

Red-Snapper-with-Almond-PasteIngredients:
* 6 red snapper, total weight about 1.75 kg (3 1/2 lb), scaled and cleaned
* 2 tablespoons lime juice
* 250 g (8 oz) almonds, toasted and ground
* 125 g (4 oz) caster sugar
* 1 teaspoon ground cinnamon
* 2 teaspoons orange flower water
* 7 tablespoons olive oil
* 1/2 teaspoon powdered saffron
* salt and pepper
* sliced pickled lemons, to serve

Lemon jelly cups _ menus for two

LEMON-JELLY-CUPSPREPARATION TIME: about 10 minutes
COOKING TIME: about 30 seconds, plus setting
MICROWAVE SETTING: Maximum (Full)

3 tablespoons evaporated
milk
2 well- shaped large
lemons, washed and dried
3 tablespoons water

1 teaspoon powdered
gelatine
2-3 drops yellow food
colouring
sugar, to taste

angelica, to garnish


Apple dessert _ menus for two

apple-dessertPREPARATION TIME: 4 minutes
COOKING TIME: 3 minutes
MICROWAVE SETTING: Maximum (Full)

350 g (12 oz) cooking
apples
1 tablespoon custard
powder


150 ml (1/4 pint) orange juce
1-2 tablespoons sugar
slice of kiwi fruit
(optional), to decorate


Mashed banana _ menus for one

Mashed-bananaPREPARATION TIME: 5 minutes
NO COOKING REQUIRED

1 ripe banana
1/2 teaspoon orange juice


Lemon curd

lemon-curdImperial
finely grated rind and juice of 3 large lemons
3 oz unsalted butter
8 oz sugar
3 large eggs, thoroughly beaten

Orange preserve

orange-preserveImperial
2 large oranges
1 lemon
1/2 pint water
1 lb sugar

Mulled wine

mulled-wineImperial
1 1/4 pints red wine
12 cloves stuck into 3 small oranges
2 small pieces of cinnamon stick
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
2-3 tablespoons brown sugar

Orange creams

orange-creamsImperial
4 large firm oranges
1/2-3/4 pint milk
1 oz cornflour
2 oz sugar
2 oz chocolate chips

Pineapple upside down pudding

pineapple-upside-down-puddiImperial
6 oz butter
3 oz dark brown sugar
1 x 1 lb can pineapple rings
5 glace cherries,
4 oz sugar
5 oz flour
2 teaspoons baking powder
2 eggs, beaten

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