• Preheat the oven to 160°C.

To make the pork

• Rub the pork all over with the Chinese 5-spice and salt.
• To the water, add the chicken stock cubes, soy sauce, chilli flakes, rice vinegar, orange zest, Sriracha and sweetener and stir until dissolved.
• Add the spring onions, garlic and ginger. Place the pork into the casserole dish and submerge in the cooking liquid.
• Cover with a lid and cook for 2-4 hours. Until the meat is very tender.
• Remove the pork and shred with two forks. Pour the sauce through a fat separator and and transfer the sauce to a saucepan and set on a medium heat. Simmer until reduced by half. Pour over the shredded pork and toss to coat.

To make the spicy sauce

• Add all the sauce ingredients to a small bowl and mix until smooth.

To make the slaw

• Place the shredded cabbage and carrots in a bowl. Pour over the lime juice, rice vinegar, Sriracha and fish sauce and mix well.
• Place a little of the pork mixture onto each wrap, add some slaw and a drizzle of spicy sauce. Fold in half and serve!

• If using bamboo skewers, pop them in some water to soak.
• Add all the ingredients to a large bowl and mix well so that the chicken is well coated. Cover the bowl and place in the fridge to marinate for 4-6 hours (or overnight is even better!).
• Once the chicken is ready, thread it onto the skewers. We find using 8 skewers works well, so you have 2 skewers per person – you can do more small skewers if you prefer.
• Place onto a hot barbecue for around 25-30 minutes, until the chicken has cooked through.

  If you want to cook these in the oven, place onto a foil lined baking tray. Place into an oven preheated to 180°C for 30 minutes, until cooked through.
• Once cooked, serve with your choice of accompaniment.

• Preheat the oven to 180°C.
• Add the chicken, onion and peppers to an oven dish. In a small bowl combine the garlic, paprika, cumin, chilli, oregano and sweetener.
• Spray the chicken and vegetables with low calorie cooking spray and sprinkle over the spice mix, toss to coat.
• Place the dish into the oven for 20-25 minutes until the chicken is cooked through and shows no sign of pinkness and vegetables are softened and turning brown.
• Meanwhile add the tomato, coriander, yoghurt, tomato puree and lime to a bowl and mix to combine. Season to taste with salt and pepper and leave to one side.
• Once the chicken is cooked, remove onto a plate and shred with two forks. Add back to the dish and pour in the tomato and yoghurt mixture. Mix well.
• Line a baking tray with non-stick baking paper. You may need two depending on the size of your tray. Lay out the 8 tortilla wraps on the trays.
• Divide the chicken mixture between the tortilla wraps, spreading onto the bottom half of each wrap. Sprinkle over the cheese and fold over the top half of each wrap, pressing down flat. You should now have 8 semi-circle taco shapes.
• Spray the wraps with a little low calorie cooking spray and cook in the oven for 10-15 minutes until lightly golden and crispy. Serve two tacos per person with a side salad or choice of accompaniment!

• Preheat the oven to 190°C and spray the tray with low-calorie cooking spray.
• Add the chicken, onion and pepper to the tray.
• In a bowl combine the passata, chipotle paste, tomato purée, sweetener, paprika, garlic and onion granules. Mix until smooth.
• Pour over the chicken and vegetables and toss to coat. Cook for 25 minutes.
• Sprinkle over the rice pouches and stir, return to the oven for 10 minutes, remove and serve.

• Preheat the oven to 180°C.
• Spray the pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the chicken and seal for 2 minutes each side.  Remove from the pan and place to one side.
• Lower the heat to medium. Add the chorizo and fry for 2 minutes, until crisp and the smoky-flavoured oil is released.
• Add the onions and peppers and cook for 5 minutes, until beginning to soften.
• Add the garlic and paprika and cook for 1 minute. Stir in the tomato purée, tomatoes and stock. Bring to the boil and return the chicken to the pan.
• Cover and place in the oven for 30 minutes.
• After 30 minutes, remove the chicken from the pan, and place on a plate. Using 2 forks, shred the meat and return to the pan along with the butterbeans, olives and lemon juice. Season with black pepper. Stir well, re-cover and return to the oven for 10 minutes until the beans heat through thoroughly.
• When cooked, sprinkle over the parsley and serve.

• Firstly, roast your garlic bulbs. Heat the oven to 180°C fan. Take the whole bulbs of garlic and slice about 1/2cm off the top of each. Spray with low-calorie cooking spray and wrap in a piece of tin foil. Place in the oven for 30-40 minutes.
• Cook the potatoes in a pan of salted water for around 20 minutes, or until a knife slides easily into the centre.
• While the potatoes cook, prepare the filling. Spray a large non-stick frying pan with low-calorie cooking spray, place over a medium to high heat and add the mushrooms. Cook for 6-7 minutes until browned. Remove from the pan and set to one side.
• Spray the pan again with low-calorie cooking spray and add the leek and onions. Cook for 5 minutes until they begin to soften. Add the mince and cook for another 5 minutes.
• Stir in the thyme and tomato purée. Add the Henderson’s relish and stock and bring to a boil. Return the mushrooms to the pan, then reduce the heat and simmer for 10 minutes.
• While the mince cooks, unwrap your roasted garlic and squeeze the cloves out of their skin, into a bowl. Mash with a fork.
• Drain the potatoes and mash with the cream cheese and half the roasted garlic. Season with salt and pepper to taste.
• Stir the remaining garlic into the mince then add the cornflour slurry and stir until thickened. Season with salt and pepper, if needed.
• Pour the mince into the ovenproof dish and top with the garlic mash.
• Place on a baking tray and then place in the oven for 25-30 minutes until the potatoes are golden brown. Serve!