Lightened-up chicken korma, Tomato, mozzarella and basil sandwich

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Lightened-up chicken korma

Description: Lightened-up chicken korma

We’ve reduced calories in our korma by using Greek yogurt instead of cream.

Easy/Prep ahead. Prep: 5 mins. Cook: 30 mins. Serves 4


·         1 onion, chopped

·         2tbsp oil

·         2tbsp korma paste (we used Patak’s)

·         1tsp each chopped garlic and ginger

·         300g (10oz) chicken breasts, diced

·         100g (4oz) 2% Greek yogurt

·         1/2tsp sugar desiccated coconut, toasted flaked almonds and coriander, to serve


1.    In a saucepan, cook the onion in the oil on a low heat for 5 minutes. Add the curry paste, garlic, ginger and 100ml (4fl oz) water, and cook for 5 minutes, stirring occasionally.

2.    Season the chicken, add to the pan and fry for 2 minutes, then add 100ml (4fl oz) water, bring to a gentle simmer, cover and cook for 10 minutes. Stir through the yogurt and sugar, and simmer uncovered for 5 minutes. TO SERVE, stir through a little coconut, season and serve garnished with more coconut, almonds and coriander.

Per serving: 131 calories, 4g fat (2g saturated), 4g carbohydrate

Tomato, mozzarella and basil sandwich

Description: Tomato, mozzarella and basil sandwich

This recipe takes a cheese and tomato sandwich to new heights!

Easy/Prep: 5 mins. Cook: 20 mins. Serves 2


·         250g (9oz) red and yellow cherry tomatoes, some halved

·         1tbsp olive oil

·         1tsp balsamic vinegar

·         2 sliced thick granary bread

·         100g (4oz) mozzarella, torn into small chunks

·         2tbsp pesto small handful basil leaves


1.    Heat the oven to 200C, 180C fan, 400F, gas 6. Place the cherry tomatoes on a baking sheet and drizzle with the oil and balsamic vinegar. Roast for 15 minutes until soft and beginning to break down.

2.    Heat the grill to medium/high. Toast the granary bread until golden on both sides. Spoon over the cherry tomatoes and scatter with the mozzarella. Return to the grill until just melted. TO SERVE, drizzle with the pesto and scatter over the basil leaves.

3.    Per serving: 422 calories, 30g fat (9g saturated), 26g carbohydrate

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