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.

Scan Bran Cheese And Marmite Loaf

Serves 1

Syns per serving: Syn-free all plans**
**add 5 Syns per serving if not using the Scan Bran as a Healthy Extra B choice, and add 6 Syns if not using the cheese as a Healthy Extra A choice

Ingredients
• 5 x Scan Bran**
• 2tsp Marmite (or more if you love it)
• 3 beaten eggs
• 40gm reduced-fat cheddar, grated**
• freshly ground black pepper
• pinch of dried mixed herbs

Method
1. Soak the Scan Bran with as little hot water as possible. Add the Marmite, eggs, cheese and seasoning and mix well.

2. Pour into a lined 1lb loaf tin and bake in the oven at gas mark 5/180° for 30 minutes.

Tartare Sauce

Serves 4

Syns per serving: Syn-free on all plans

Ingredients
• 200gm pot fat free fromage frais
• 6 gherkins, finely chopped
• 2tbsp capers, finely chopped
• a small handful each of freshly chopped flat-leaf parsley and dill
• fresh lemon juice to taste
• freshly ground black pepper

Method
1. Place the fromage frais in a small bowl with the chopped gherkins, capers, parsley and dill and stir well to combine.

2. Add some lemon juice to taste, season well with freshly ground black pepper and mix. Cover the bowl and chill until required.

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.

Low Syn Coleslaw

Serves 4
Syns per serving: less than half a Syn per serving on all plans

Ingredients
• 200gm cabbage and carrot, finely shredded
• 1tsp mustard powder
• 1tsp cold water
• 6tbsp fat free fromage frais
• 2tbsp white wine vinegar
• 2tsp granulated sweetener
• 2tbsp lighter than light mayonnaise (1 Syn)
• freshly ground black pepper

Method
1. Mix the mustard powder with the cold water until dissolved.

2. Add all of the remaining ingredients except for the cabbage and carrot, and mix well.

3. Add the cabbage and carrot. Mix well until all combined. Chill until ready to serve.

Baked Stuffed Peppers

Serves 4
Syns per serving: Extra Easy and Green - Syn-free

Ingredients
2 large red and 2 large yellow peppers, halved and deseeded
6 spring onions, finely sliced
2 garlic cloves, peeled and crushed
2 ripe tomatoes, roughly chopped
200gm/7oz cooked Basmati rice (approx. 125gm uncooked weight)
1 x 400gm/14oz can red kidney beans, rinsed and drained
2tbsp finely chopped flat-leaf parsley
Freshly ground black pepper

Method
1. Preheat the oven to 200°C/gas 6. Place the peppers cut side up on a non-stick baking tray.

2. In a large mixing bowl, mix together the onions, garlic and tomatoes. Stir in the cooked rice, kidney beans and chopped parsley and season well.

3. Carefully divide the mixture between the pepper halves. Cover loosely with foil and bake in the oven for 20-25 minutes. Serve immediately.