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Cut the pork diagonally into thin slices. Fold in half.

Mix together the mustard, crushed garlic, ground tumeric, ground coriander, ginger, yogurt and salt and pepper. Add enough milk to make a thin paste.

Arrange the pork and mushrooms alternately on 8 kebab skewers.

Coat the kebabs in the paste and lay flat on foil or in a dish. Chill for at least one hour.

Cook under a preheated hot grill for 8-10 minutes, turning at least once duringcooking and brushing with more paste if you wish.

Sprinkle with the chopped coriander, garnish with lemon slices and serve with brown rice.

500g Pork fillet

2 teaspoons sage and onion mustard

2 cloves garlic (crushed)

2 teaspoons tumeric

3 teaspoons ground coriander

1 teaspoon ground ginger

150g carton natural low fat yogurt

150ml skimmed milk

125g button muchrooms (halfed)

1 tablespoon chopped coriander

salt and pepper to taste

lemon slices to garnish

Cook the rice with the tumeric and lemon zest, drain and cool. Gently fry the onion and mushrooms in the butter until soft.

Stir in the rice, herbs, cranberries and eggs, and season.

Heat the oven to 180^oC (200^oC for fan ovens) or Gas mark 6. Roll out the pastry into a rectangle. Put the mix down one side in a log, fold the pastry over to make a parcel, trim, crimp the sides and brush with beaten egg.

Add some leaf decorations if you like and brush again, then chill for 30 minutes. Sprinkle with the sesame seeds and bake for 30 MInutes.

500g Block puff pastry

1 Egg, beaten

60g Basmati Rice

A pinch of Tumeric

1 Lemon, zested

1 Onion, finely chopped

600g Chestnut Mushrooms, sliced

Butter

A handful of Parsley and Tarragon, chopped

1 tbsp dried Cranberries

2 Eggs, Hard-boiled and chopped

Sesame seeds to decorate

Begin by trimming the leeks, discarding the tough outer layer.

Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water.

Drain well.

In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and mashed potato, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover and the let the vegetables sweat over a very low heat for about 15 minutes.

After that, add the stock and milk, bring to simmering point, cover and let the soup simmer very gently for a ferther 20 minutes or until the vegetable are soft - if you have the heat too high the milk may make it boil over.

4 Large Leeks

1 Medium Onion, chopped small

175g Mashed Potato

1oz (25g) Butter

1¹/₂ Pints (850ml) vegetable stock

10fl oz (275ml) milk

salt and freshly milled black pepper

To serve:

1 tablespoon creme fraiche / double cream

1¹/₂ tablespoons snipped fresh chives / chopped fresh parsely

- leave it to cool a little first - and blend to a puree. If you have to blend the soup in batches, make sure you have a bowl to hand to put the first batch into.

Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsely.

Serves 4

Preheat the oven to 180^oC, fan 160^oC, gas mark 4.

Cook 350g of Italian farfalle, following pack instructions. During the last minute of cooking, add 500g of the mixed vegetables. Drain and set aside.

Whizz some leftover bread in a blender to make fresh breadcrumbs. Melt 2 teablespoons of butter (in a microwave or using a low heated pan), then add to the breadcrumbs. Mix in 1 tablespoon of chopped dill and combine.

25g Fresh Dill

300ml Half-Fat Creme-Fraiche

500g Farfalle (pasta)

1Kg Mixed Frozen Vegetables

300g Cooked and Peeled Prawns

Bread

Butter

- Mix that into the drained pasta and add the 300g of cooked and peeled prawns. Spoon the mixture into a 2 litre casserole or baking dish and top with the breadcrumbs. Bake for 30 minutes until golden and heated through.

You don't have to use prawns, you can substitute them for any other kind of pre-cooked meat, like chicken.

Cook the noodles in boiling salted water under tender. Drain well, then mix in the soup and sherry. Put about one third of the noodle mixture in a greased casserole. Cover with half the tuna, spring onions and eggs, then season with salt and pepper to taste. Repeatthe layers andtop with the remaining noodle mixture.

Mix together the crisps and cheese and sprinkle over the top.

Cook in a preheated moderate oven, 180^oC (350^oF), Gas Mark 4, for 25 to 30 minutes or until the top is golden brown.

Serves 4 to 6

500g noodles

salt and pepper

1 x 298g can of condensed cream of mushroom soup

2 tablespoons medium sherry

2 x 198g can tuna fish, drained and flaked

6 spring onions (finely chopped)

4 hard-boiled eggs, sliced

25g crisps, crushed

2tablespoons of grated parmesan cheese