Thursday, 29 December 2016

Sticky Lemon Chicken

Serves 4

Syns Per Serving : 1 Syn

• 1 tbsp honey (2.5 Syns)
• juice 1 lemon
• 250ml chicken stock
• 1 tbsp soy sauce
• 4 chicken breasts, cut into chunks
• 1 tbsp cornflour (1 Syn)
• Frylight
• 2 carrots, finely sliced
•1 red pepper, cut into chunks
• 140g sugar snap peas

1. In a jug, mix together the honey, lemon, stock and soy sauce, then set aside. Toss the chicken with the cornflour so it’s completely coated. Heat a non-stick frying pan sprayed with Frylight, then fry the chicken until it changes colour and starts to become crisp around the edges.

2. Add the carrots and red pepper, then fry for 1 min more. Pour the mixture in the jug into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Wednesday, 28 December 2016

Beef & Bean Hotpot

Serves 6
Syns Per Serving : Syn Free

• 500gm lean minced beef, 5% fat or less
• 1 beef stock cube
• 2 large onions, diced
• 500gm pack carrot and swede diced
• 2lb potatoes, peeled and cut into large chunks
• 2 x 400gm cans baked beans in tomato sauce
• Worcestershire sauce, to taste


1. Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.

2. Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1 litre) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.

3. Tip in the baked beans, sprinkle with Worcestershire sauce to taste, stir well and heat through. Taste for seasoning. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.