Hamburgers with mock tomato sauce. Hamburgers Your weight of beef mince 1/2 slice Burgen bread 1 small buttom mushroom 2tbs onion (Remember to include these in your vege allowance) S & P mixed herbs or any other seasoning you fancy - chilli for example Sauce 1/2 tomato red capsicum (again remember to add into your vege allowance) 1tsp balsamic vinegar a little crushed garlic if you like In your kitchen whizz break the bread, onion and mushroom down to fine crumbs. Add mince and combine with seasonings. This is also the basis for my meatballs. Form into patties - I have one of those Tupperware thingies so use that, and with my allowance it makes 2 good size patties. Heat 1 tbsp olive oil or grapeseed oil in a pan. Fry gently if your not careful the pattie may break apart. While that is happening rinse out your kitchen whizz and put the 1/2 tomato, capsicum and vinegar in and puree down until fairly smooth. When the patties are just about cooked add the pureed veges to the pan and heat through and reduce a little. Serve the patties with the sauce drizzled over the top and have either a green salad with any remaining veg allowance or have hot veges.

Savoury mince topped mushrooms. This is another great one to serve to the whole family, just increase the proportions accordingly. 1 large or two medium sized Portobello (flat) mushrooms. I'm buying huge ones at the moment and 1 is plenty for this. Remainder of vege allowance made up of onion, 1/2 tomato. Your weight mince. - beef or lamb. Spray both sides of mushroom with olive oil cooking spray and pop into a 180C oven for about 10 minutes to start them off cooking. While this is happening, dry fry your mince & onion. Add Italian herbs, (oregano, thyme etc) a little crushed garlic and about 1/2 cup stock or water. Cook through. You don't want a very runny mixture and the tomato gives you some liquid. Take mushrooms out of oven and top with mince mixture. It may spill off the side so make sure it is in foil or baking paper. Return to oven for about another 5 minutes to finish off. Serve with a salad made of free vege. *New addition* Can also be made with chicken mince with cumin/ tumeric and other curry type seasonings for an interesting variation

Orange crumb salmon. 1/2 slice Burgen (or your bread or cracker allowance). 1tbsp olive oil grated zest of 1 orange (I don't think this counts as fruit) 1tbsp chopped parsley Mix these all together and press on to top of your allowance of salmon fillet to stick. Bake for 15 minutes 180degrees C until tender. With thanks to the BBC Good Food recipe books. Serve with your allowance of veges. (Asparagus works well.)

Chicken burgers Can be done with lots of different variations, seasonings etc. Your weight chicken breast minced or use chicken mince. 1/2 onion. 1 mushroom Don't forget to add to vege allowance 1/2 slice burgen bread (This is not essential I add it because I have to have 1/2 slice or 1 cracker per meal.) Seasonings. I used s & p and SS italian herbs. Could use chilli, or fresh mint and basil or a little curry or cumin. Have fun with it! Whizz up onion, mushroom and bread till finely crumbed. Add seasonings and chicken. Form into patties - I made 2. Spray fry pan with oil, heat and fry gently turning as necessary till chicken is well cooked right through. Serve with remainder of vege allowance cooked and/ or salad. I had it with cabbage from the garden.

Chicken with red pepper crust. Your allowance boneless chicken breast. small red pepper (don't forget to include from vege allowance) clove of garlic tbspoon parsley a little olive oil (from your allowance) Preheat oven to 180degrees C Place chicken in a shallow dish. Chop deseeded pepper garlic and parsley finely, stir in oil and season well. Spread this mixture over the top of the chicken. Put 2tbspoons water in bottom of dish and roast uncovered for 25 minutes or until tender. Serve with a salad of remaining vege allowance. With thanks to the BBC Good Food guides.

Persian Hummus Your allowance of chick peas garlic a little lemon juice (probably should be from allowance of fruit but I don't worry!) salt 1tbs tahini (from seed allowance instead of sesame seeds) fresh parsley chopped 1/2 tomato de seeded and diced tbsp onion diced cucumber diced Don't forget to take tomato and onion from your vege allowance Blend chickpeas, garlic, lemon juice and tahini until smooth. Add parsley till well blended. Empty into a bowl add tomato, cucumber and onion and salt to taste if necessary. Have with your crackers and some extra veges on the side if you have any left from your allowance. With thanks to the NZ Healthy Living guide

Chick Pea salad Chickpeas drained (your allowance) Could probably use other beans too) Your vege allowance made up of:- Spring onion sliced Green capsicum sliced grated carrot bean sprouts fresh coriander 2-3 stick celery Dressing The original recipe called for sesame oil but I substituted my olive oil allowance tabasco to taste lemon juice fresh ginger grated garlic clove grated 1tbsp sesame seeds from allowance. s&p (This can be played around with to add or take flavours to your taste) Mix everything together in a bowl. It is good to make this an hour or two ahead so flavours can blend together With thanks to the NZ Healthy Living guide

Roast Chicken with Sage and onion stuffing. Your weight chicken breast. 1/2 red onion from vege allowance two or three fresh sage leaves 1/2 slice Burgen a little olive oil to moisten if necessary Trim chicken breast if necessary then cut a pocket in it, along the side or to one side of the top. Whizz the 1/2 onion, fresh sage and bread together with a little S&P to a fine mix. add a little olive oil if necessary. Push the mixture into the pocket you have made. Join the pocket up with cocktail sticks. If there is any mix left over don't worry, it can be sprinkled on the top. Bake on baking paper in the oven 180 degrees C for 15 - 20 minutes or until chicken is well cooked but not dry. Slice across so each slice gets a little of the stuffing and dish up. Serve with mashed cauliflower (mock mashed potato) and green beans to make up the rest of your vege allowance. The red onion gives it a sweeter flavour and the fresh sage mean't the kitchen smelt devine. A real SS roast!! *Variation* Instead of stuffing the chicken breast with the mixture top it with it in a shallow dish and bake.

Here is a new recipe for the new site. This is a variation/combination of the SS cookbook Minestrone Primavera and Tuscan Bean soup. mock Minestrone Soup Makes 4 servings and remember to work out according to your allowances. 2tbsp olive oil 1 onion chopped 2 cloves garlic crushed 2 sticks celery 4 times your weight of vegetables made up of:- green beans sliced, zucchini sliced, 1 tomato quartered or use cherry tomatoes whole, and any other vegetables you need to make up allowance I used leek and cauliflower. 4 x Your weight of cooked red kidney beans and butter beans. (I used drained canned) Any combination of beans really, I used red and white to add colour and variation. 4 cups of stock or more depending on how thin you want the soup. Herbamare, pepper and fresh herbs to flavour I used chives, oregano and parsley. Heat oil in pan and saute the onion, garlic and celery until soft. Add hardest vegetable you have next (ie the one which will take longest to cook) seasoning & stock, bring to the boil and simmer for approximately 15 minutes, adding other vegetables as you go. You are trying to keep the shape of the vegetables not have them go too mushy. When vegetables are just about ready add beans and stir to mix through and heat. Divide into 4 portions. This can be frozen when cooled or refrigerated. Serve with toasted mountain bread or Burgen.

Lentil Soup with coriander leaves (From Simon & Alison Holsts' Delicious dishes without red meat) Slightly adapted to suit programme, sounds complicated but it's actually quite simple and can be served to the whole family. 1 cup brown or green lentils 1 bay leaf (optional) 2 small dried chillies (or I used chilli flakes as I don't like things too hot) 2tbsp olive oil 2 stalks of celery 2 cloves garlic 1tsp oregano and ground cumin 1tbsp chopped coriander leaves 2 tbsp balsamic or apple cidervinegar (recipe called for wine vinegar) s & p to taste Remember to take the following from your vege allowance. 2 large onions 1 green pepper Simmer the lentils, bay leaf and chilli in a large pot with 7 cups water until lentils have become very soft. (Pre soaked lentils will only take about 20 minutes. ) Once cooked; drain the lentils, reserving the liquid, and weigh. (Remove bay leaf and chillies if used whole ones) Depending on the weight of lentils and how many of your allowances this makes, weigh the onion and pepper. (I found the veges weighed less than 4 times my allowance so had the extra as a side salad or the recipe suggests a tomato salsa added to the soup just before serving) Finely chop the onion, pepper and celery I used a whizz blender. In a large fry pan heat the oil and gently sweat the veges for about 10 minutes. Add the chopped garlic, oregano and cumin. Return the weighed lentils and liquid to the large pot add the veges and simmer for 15 minutes. Remove from heat add the coriander leaves, vinegar and s & p to taste. Divide the soup into the number of portions you have calculated and freeze any not being eaten straight away. Serve as suggested with a tomato salsa or side salad. Tomato Salsa This can be stored in the fridge for up to 2 weeks. Balance of vege allowance from above made up of:- red onion garlic clove spring onion 1/4 tsp chilli powder 1/4 cup rough chopped coriander 2 large tomato (Worked out on the basis of the soup being 4 times my allowance) tsp tomato paste (not strictly allowed but adds flavour) 1 tbsp vinegar oregano salt Finely chop onion, garlic, spring onions in a food processor or whizz add chilli powder and coriander process briefly then add remaining ingredients. Process until tomato is coarsley chopped mixture should be red flecked with green. Stand for an hour before serving.

Kiwifruit salsa From Simon & Alison Holst's Delicious Dishes without red meat. This works well as an accompaniment to baked fish or a vegetable curry Remember to include fruit and veges into your daily allowances. I find 4 kiwifruit is about 2 fruit portions with the lime juice (not sure if this counts really) 4 ripe kiwifruit chopped or sliced 1/4 cup finely sliced spring onions 1/4 red pepper chopped 1 clove garlic finely chopped 1/2 cup basil leaves finely chopped 1/4 tsp very finely chopped red or green chilli (without seeds) If not fond of over hot foods add a pinch of chilli powder or a tsp of Tabasco sauce 1 tsp ground cumin 1/4 cup lime juice s & p Combine all the ingredients, tossing gently together so the kiwifruit keeps its shape. Refridgerate for up to 24 hours in a covered container. You could replace the kiwifruit with any other fresh raw fruit such as pears, peaches etc.

Curried chickpeas 4 X your allowance of canned chickpeas well drained. 1 large onion 2 canned tomatoes (I know they are mean't to be raw but the canned ones are more flavoursome) 2 cloves garlic 1 tbsp oil 1/2 tsp grated ginger 1/2 tsp tumeric 1/2 tsp ground cumin 1/4 tsp cinnamon pinch ground cloves 1/4 tsp chilli powder 1/2 tsp salt In a pot cook the oinon and garlic until transparent but not browned, then stir in the seasonings use less chilli powder for a milder flavour. Add the tromatoes, then the drained chickpeas and cook gently for about 10 minutes. Break up slightly with a potato masher to thicken the mixture if you like add salt to taste. Serve with a green salad plus any other veges to make up you allowance.

Yet another with thanks to Alison and Simon Holst Moroccan chicken Makes 4 serves for the whole family 4 times your allowance of chicken breast meat. 1 onion (include weight in vege allowance) 3 cloves garlic (or less) 2 tbsp olive oil 1 Tbsp tomato paste 1tsp ground cumin 1tsp paprika 1/2 tsp ground ginger 1/2 tsp salt juice of 1 lemon + 1 lemon 4 x your olives allowance (I have 4 per day so I added 16) Chop the onion and garlic finely, (in a whizz if possible) add the oil, tomato paste, cumin, paprika, ginger, salt and lemon juice and mix to a thick paste. Place the chicken in a shallow casserole dish and cover with the paste mixture. Turn the chicken pieces, ensuring they are coated evenly with the mixture. Add the remaining lemon, cut lengthwise into 8 wedges and the olives. If possible allow to stand at least 1 - 2 hours or overnight in the fridge. Bake at 180 degrees C for 3/4 hour covered loosely for first 20 minutes then uncovered. Make sure chicken is well cooked before serving with a spinach salad, made from remaining vege allowance.

Vegetable stack With thanks to the Healthy Food guide, adapted for SS Your allowance of veges made up of thick round slices of eggplant, longways slices of red capsicum, courgette and kumara (if allowed) Your allowance of feta, edam, mozarella, light cheddar. Whatever you are allowed but from a block rather than grated as you need thickish slices. SS pesto S & P Either barbecue or grill the veges until they are soft if using kumara this takes the longest. When they are cooked make stacks, starting with eggplant, then courgette, kumara, cheese, tsp of pesto and top off with the capsicum season to taste. You can put more pesto on top if you like. Cook under the grill (I used fan grill and put it low down in the oven) or on the barbecue with the hood down if oyu have one until the cheese is melting. I made this for lunch today, I'm not allowed kumara but I included it for the family and they all decided it was yummy even with 'my' pesto. I ended up with an extra slice of eggplant thrown into the stack too, I don't think it matters too much. :letterj::letterb::elephant:

Cucumber Salsa 1 lebanese cucumber finely chopped parsley chilli sauce to taste (or a few chilli flakes and a little water might be more SS appropriate, this is to make the mixture more like a sauce) 1 tbsp coriander Cut the cucumber in half lengthways and remove the seeds Cut in half again and finely dice Finely dice the onion (remember to include this weight in your vege allowance Chop coriander and parsely finely Combine all the ingredients in a bowl and mix well. This goes well with baked fish.