• Pre-heat the oven to 180ºC. Place 8 long wooden skewers in cold water and leave to soak for about 20 minutes. This will stop the skewers burning when they go in the oven. Remove the skewers from the water and drain well. Line a large baking tray with a sheet of greaseproof baking paper.
• Par boil the vegetables: Place a medium saucepan, half filled with cold water, on the stove. Add the potato cubes, cover with a lid and set the heat to high. Bring to the boil, taking care not to let the water boil over.
• Once the water is boiling, reduce the heat to medium and simmer, partially covered with a lid for 5 minutes.
• Add the carrots and Brussels sprouts to the potatoes in the simmering water, and continue to simmer, partially covered, for a further 5 minutes. The potatoes, carrots and Brussels sprouts should be just tender enough to thread onto a skewer. Take care not to overcook as the vegetables will become too soft and will fall off the skewers. Drain well and leave to air dry. Set aside.
• To make the Pigs in Blankets: Take the 8 bacon strips and roll around the middle of the 8 chipolata sausage halves, placing seam side down.
• To assemble: Carefully thread 2 Pigs in Blankets, 2 potato cubes, 2 carrots, 2 Brussels sprouts and 2 cherry tomatoes onto each of the 4 skewers, in any order you like. Place on the lined baking tray.
• To make the glaze: In a small bowl, stir together all the glaze ingredients until evenly mixed. Brush half of the glaze thoroughly over one side of the skewers.
• Place the glazed skewers in the preheated oven for 10 minutes. Carefully turn the skewers over and brush the remaining glaze over to thoroughly coat. Return to the oven for a further 10 minutes, until the Pigs in Blankets are cooked through, the potatoes are tender and golden, and the other vegetables are tender and starting to brown a little around the edges.
• Serve hot, garnished with a few fresh rosemary sprigs (optional), and with an accompaniment of your choice.

To make the meatballs

• Place the pork, breadcrumbs, garlic, onion granules, paprika, salt and pepper in a large bowl and mix together.
• Add the beaten egg a little at a time, mixing with clean hands, until a consistency is reached that will form a small ball.
• Divide the mixture into 16 small meatballs and set aside.
• Spray a large frying pan with low calorie spray and place over a medium heat. When the frying pan is hot, add the meatballs, and fry for about 5 minutes, turning carefully, to seal on all sides. When they are sealed, place on a plate and set aside.

To make the sauce

• Spray a little more low calorie spray into the frying pan and place over a medium heat. Add the onions and fry for 10 minutes, stirring occasionally, until softened and golden brown.
• Add the garlic and continue to cook for a further 3 - 4 minutes.
• Add the tomatoes, fennel seeds, oregano, bay leaves, hot pepper sauce, sweetener and tomato puree. Stir well.
• Add the meatballs to the tomato sauce. Cover and simmer over a low heat for 25 minutes, stirring occasionally, until the juices in the meatballs run clear when a knife is inserted. If the sauce is becoming too thick, add a little water.
• Remove the bay leaves. Stir in the chopped flat leaf parsley and serve at once.

• Pre-heat the oven to 160ºC.
• Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry gently for 10 minutes, stirring occasionally.
• Add the garlic to the onions and fry for a further 5 minutes, until the onions are softened and golden. Set aside.
• Spray the holes of a muffin tray with a little low calorie cooking spray and use to grease well.
• Take a square of filo pastry and brush with egg on one side. Place the pastry square, glazed side up, in a muffin hole. Press gently into the muffin tray to form a pastry case.
• Repeat this with a second pastry square, placing at an angle to the first.
• Continue to repeat this process until all 12 pastry cases are complete. Keep the leftover egg as this will be added to the cheese mixture later.
• Place the tray into the preheated oven for 3 - 4 minutes, to partly bake. The egg glaze will have just dried out and the pastry will still be mostly white, with it turning a light golden in places.
• Remove the pastry cases from the oven and set aside.
• Place the cooked onion and garlic in a small mixing bowl. Stir in the quark, Parmesan cheese, and basil, and then add the remaining egg and season well with salt and pepper.
• Divide the cheese mixture between the 12 partly cooked pastry cases and gently spread it out.
• Place a halved cherry tomato on top of each tart and return to the oven for 8 - 10 minutes, until the pastry is golden and the filling just set. Take care to watch the tarts carefully as they will cook very quickly and can burn easily.
• Remove from the oven and leave in the muffin tray until they are cool enough to handle. Garnish each with a small basil leaf and serve warm or cold.

• Pre-heat the oven to 200ºC
• Roughly dice the chicken breast and place in a food processor along with the water chestnuts, spring onions, soy sauce, garlic, ginger and egg white. Blitz for 10 seconds, scrape down and blitz again. You want a smooth, thick paste.
• Spray the slices of bread and both sides with the low calorie cooking spray. It is not essential to remove the crusts from the bread, but you can if you want.
• Spread the chicken paste equally over the 3 slices of bread, then sprinkle over the sesame seeds.
• Cut each slice into 8 fingers.
• Place on a baking sheet that has been sprayed with low calorie cooking spray. Spray the tops of the toasts, then pop in the oven. Cook for 12- 15 minutes, until golden and crisp.
• Serve with soy sauce and sweet chilli sauce to dip.