North Europe

Grilled vegetables on rosemary skewers

Ingredients

1 red pepper | 1 yellow pepper | 4 slim courgettes, sliced | 1 red onion, cut into chunks | 1 fennel bulb, sliced (optional) | 2 garlic cloves, crushed | 1 sprig fresh rosemary | 2 sprigs fresh thyme | salt and ground black pepper | 2 teaspoons olive oil (4 Sins)

These succulent grilled vegetable skewers can be served hot or cold - either way they are equally delicious. They taste especially good with the Italian basil and tomato dip. For a special party when you want to impress your guests, you could thread the vegetables on to thick fresh rosemary stems, just remove most of the green leaves so that only a small sprig is left at the end and then push the woody pointed end through the vegetables.

Mushroom sauce

Ingredients

50 g (2 oz) closed cup mushrooms, sliced | 40 g (1 1/2 oz) butter | 1 teaspoon lemon juice | 25 g (1 oz) plain flour | 300 ml (1/2 pint) milk | salt and freshly ground black pepper

Herby cheese and pepper roll-ups

Ingredients

4 peppers (red, yellow or green) | 57 g/2 oz very low fat natural fromage frais | 57 g/2 oz low-fat soft cheese (4 Sins) | 57 g/2 oz sun-dried tomatoes, chopped (1 Sin) | 1 small red chilli, deseeded and finely chopped (optional) | 1 teaspoon finely chopped parsley | 1 teaspoon finely chopped coriander | few sprigs of watercress, chopped | salt and freshly ground black pepper | 24 long fresh chives

If wished, you can use a mixture of red, yellow and green peppers to make these colourful party canapes. They can be made in advance and stored for several hours in the refrigerator until you are ready to serve them. Because they are good "finger food", these pepper rolls would be prefect for popping into your packed lunch box, too.

Mushroom stuffing for fish fillets

Ingredients

25 g (1 oz) butter | 125 g (4 oz) large open mushrooms, finely chopped | 1 small onion, chopped | 75 g (3 oz) fresh white breadcrumbs | 2 tablespoons lemon juice | 1 teaspoon chopped fresh parsley | 2 egg yolks, beaten | salt and freshly ground black pepper

Marinated mushrooms

Ingredients

1 tablespoon cider vinegar | 1 tablespoon olive oil | 1 tablespoon lemon juice | few drops of Worcestershire sauce | 2 tablespoons tomato puree | 2 tablespoons cold water | 1 tablespoon chopped fresh mixed herbs, or 1/2 tablespoon dried | 1 small onion, grated | 1 garlic clove, crushed | 500 g (1 lb) button or closed cup mushrooms, sliced

Spinach and bacon party roll-ups

Ingredients

16 rashers lean back bacon, fat removed (32 Sins on Green) | 227 g/8 oz fresh spinach leaves, trimmed OR frozen spinach | 85 g/3 oz very low fat natural fromage frais | 2 spring onions, finely chopped | 1 level teaspoon reduced calorie mayonnaise (1 Sin) | salt and freshly ground black pepper

Bacon, ham and even vegetables can be rolled around delicious fillings to make unusual finger foods for parties. Here, lean rashers of back bacon are rolled around a delicious spinach filling.

Ham and asparagus party roll-ups

Ingredients

113 g/4 oz very low fat natural cottage cheese | 1 teaspoon snipped chives | 1/2 small yellow pepper, deseeded and finely chopped | salt and pepper | 227 g/8 oz baby asparagus spears | 113 g/4 oz wafer thin sliced | lean ham, fat removed (10 Sins on Green)

These tempting party snacks can be prepared in advance, then chilled in the refrigerator for several hours until you are ready to serve them. They look very pretty when arranged on a large serving platter, garnished with sprigs of watercress and tiny cherry tomatoes.

Beany Shepherds Pie

Ingredients

113g/4 oz aduki beans | 57g/2 oz brown rice | Fry Light, for spraying | 1 onion, peeled & finely chopped | 2 sticks celery, diced | 227g/8 oz carrots, diced | 1 tsp Vecon | soy sauce | 2 tbsp tomato puree | 1 tsp dried mixed herbs | salt & ground black pepper | 454g/1 lb potatoes, peeled | 3 tbsp skimmed milk

Tiger prawns with mushrooms

Ingredients

20 raw tiger prawns | 1 tablespoon seasoned flour | 1 tablespoon sunflower oil | 25 g (1 oz) butter | 2 shallots or 1 small onion, finely chopped | 1 large garlic clove, crushed | 250 g (8 oz) closed cup mushrooms, quartered | 2 tablespoons lemon juice | 3 tablespoons chopped fresh parsley (optional) | salt and freshly ground black pepper

Lemon fried fish with mushrooms & mangetout

Ingredients

375 g (12 oz) monkfish tails, skinned, boned and cut into bite-sized pieces | 2 tablespoons sunflower oil | 2 tablespoons sesame oil | 250 g (8 oz) oyster mushrooms, sliced | 250 g (8 oz) mangetout, topped and tailed | flat leaf parsley sprigs, to garnish | Marinade: | 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped | 1 garlic clove, crushed | 3 tablespoons soy sauce | finely grated rind and juice of 1 large lemon | 1/2 teaspoon five-spice powder

Sun-dried tomatoes topping for baked jacket potatoes

Ingredients

2 tablespoons very low fat natural fromage frais | 28 g/1 oz sun-dried tomatoes without oil (1/2 Sin), cut into thin slivers | snipped chives or garlic chives

Beef & mushrooms in red wine

Ingredients

250 g (8 oz) open cup or large open mushrooms, sliced | 1 tablespoon sunflower oil | 40 g (1 1/2 oz) butter | 1 onion, chopped | 750 g (1 1/2 lb) topside of beef or rump steak, cut into matchstick strips | 2 tablespoons plain flour | 1/2 teaspoon mixed dried herbs | 1 garlic clove, crushed | 1 tablespoon port | 150 ml (1/4 pint) beef stock | 150 ml (1/4 pint) red wine | salt and freshly ground black pepper

Warm turkey & mixed mushroom salad

Ingredients

1 small head curly endive, leaves separated | 1 small head lollo rosso, leaves separated | 3 tablespoons olive oil | 2-3 rashers rindless smoked bacon, chopped | 500 g (1 lb) turkey breast fillets, cut into thin strips across the grain | 125 g (4 oz) mixed mushrooms, such as shiitake, chestnut, yellow and grey oyster, trimmed and sliced if large | 4 tablespoons lemon juice | salt and freshly ground black pepper | Dressing: | 4 tablespoons olive oil | 2 tablespoon wine vinegar (red or white) | 1 garlic clove, crushed | 1 teaspoon coarse grain or Dijon mustard | pinch of sugar

Chicken with mushrooms

Ingredients

4 chicken quarters | dried oregano and ground paprika, for seasoning | 2 tablespoons olive oil | 1 tablespoon plain flour | 425 g (14 oz) closed cup mushrooms, quartered | 300 ml (1/2 pint) chicken stock | 1/2 onion, grated | 1 green pepper, cored, seeded and cut into fine strips | 150 ml (1/4 pint) double cream | 50 ml (2 fl oz) Cognac | cayenne pepper (optional) | salt and freshly ground black pepper

Mushroom & bacon kebabs

Ingredients

12 rashers rindless streaky bacon | 1 tablespoon Dijon mustard | 24 closed cup mushrooms, trimmed | 8 bay leaves

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