Oxo Roasties

Serves 4

Syns Per Serving : Syn Free

Ingredients
8-10 white potatoes
1 Oxo stock cube, made up to 300ml with boiling water
Low calorie spray oil

Method
1. Preheat the oven to gas mark 7.

2. Peel the potatoes and cut each one into 2 or 3 pieces depending on their size.

3. Par boil the potatoes for 5 minutes. Drain and then shake the pan with a lid on to rough up the edges.

4. Tip the potatoes into a deep roasting tin. Pour the stock into the tin (it should come about half way up the potatoes). Spray the tops of the potatoes with low calorie spray oil.

5. Cook the potatoes for about 1hr until the stock has evaporated and the tops of the potatoes are crispy. Do not turn the potatoes whilst they are cooking or you will end up with soggy potatoes!

Potato Salad

Serves 4
Syns per serving : 1 Syn

Ingredients
2lb new potatoes, cooked, cooled and diced
3 hard boiled eggs, chopped
4 rashers of bacon, all visible fat removed, grilled and diced
4 spring onions, chopped
5 tbsp lighter than light mayonnaise (2.5 Syns)
5 tbsp fat free natural yogurt
2 tsp wholegrain mustard (1 Syn)
10 basil leaves, torn into pieces
Salt and pepper, to taste

Method
In a large bowl mix together the mayonnaise, yogurt, wholegrain mustard, basil and seasoning. Gently stir in the rest of the ingredients, being careful not to break up the potatoes. Let the potato salad rest in the fridge for 30 minutes so that the flavours infuse.

Beef Rissoles

Serves 4
Syns Per Serving: Extra Easy - FREE

Ingredients
• 700gm small floury potatoes, such as Desiree, scrubbed
• 1 large egg, beaten
• freshly ground black pepper
• Low-calorie cooking spray, such as Frylight
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 500gm lean minced beef (5% fat or less)
• 2tsp Cajun seasoning
• 200gm can chopped tomatoes
• 6tbsp tomato purée
• small handful of fresh flat-leaf parsley, finely chopped

Method
1. Cook the potatoes in boiling water for 20-25 minutes, or until tender. Drain well, allow to cool a little, peel and mash to a smooth purée. Leave to cool, then mix in the beaten egg, season and set aside.

2. Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium-low heat. Fry the onion for 5 minutes. Add the garlic and mince, increase the heat to high and fry for 5-6 minutes, or until lightly browned all over.

3. Stir in the Cajun seasoning, tomatoes, tomato purée and the parsley. Season well. Reduce the heat, cover and simmer for 15 minutes, or until fairly dry. Leave to cool.

4. Line a baking tray with baking paper. Tip the mince into the mash and mix well. Divide into 12 portions, shape each into a ball and roll into a rissole. Place on the baking tray, cover with cling film and chill in the fridge for 3-4 hours, or overnight if you can.

5. Preheat the oven to 200°C/fan 180°C/gas 6. Spray the rissoles with low-calorie cooking spray and bake for around 20 minutes, or until cooked through.

Hot Mackerel And Potato Salad

Serves 4

Syns Per Serving : Extra Easy - 0.5 Syns

Ingredients
• 1lb 8oz baby new potatoes
• 1 red onion
• 250gm pack of beetroot in natural juice
• 6tbsp fat free natural fromage frais
• 2tbsp freshly chopped dill
• freshly ground black pepper
• 2 x 125gm cans Princes mackerel fillets in mustard sauce (1 Syn)

Method
1. Cook the potatoes in boiling water for 10-12 minutes until tender. Drain well and place in a heatproof bowl.

2. Finely slice the onion. Drain the beetroot and cut into small pieces. Mix together the fromage frais, dill and plenty of black pepper. Lightly flake the mackerel.

3. Stir the onion, beetroot, fromage frais and mackerel into the potatoes and serve immediately.

Country-Style Potato Salad

This flavour-packed potato salad makes a light meal in itself, or would be a perfect accompaniment to most grilled meat or fish.

Serves 4
Syns per serving: 1 Syn on Extra Easy and Green

Ingredients
• 500gm new potatoes, diced
• 1.5tbsp cider vinegar
• 6 level tbsp extra light mayonnaise (3 Syns)
• 50gm fat free natural fromage frais
• 1 level tsp Dijon mustard (0.5 Syns)
• freshly ground black pepper
• 1 small red onion, peeled and finely diced
• 4 plum tomatoes, roughly chopped
• 100gm gherkins, drained and roughly chopped
• 3 hard boiled eggs, roughly chopped
• 1 bottled roasted red pepper, finely diced
• 2tbsp chopped fresh flat-leaf parsley

Method
1. Place the diced potatoes in a saucepan of salted cold water and bring to the boil. Let them boil for 8-10 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over them. Let them stand for 10 minutes.

2. In a wide salad bowl whisk together the mayonnaise, fromage frais and mustard. Season well.

3. Add the potatoes and the remaining ingredients to the dressing and toss well until evenly combined.

4. Cover and chill for at least 1-2 hours before serving.