Healthy eating doesn't mean giving up favourite family meals. Here, lean turkey sausages replace the more traditional pork in a hearty hotpot, with a spicy bean sauce and a covering of thinly sliced root vegetables: potato, carrot and parsnip.
400 g potatoes, peeled and thinly sliced
1 large carrot, about 200 g, thinly sliced on a diagonal
1 medium parsnip, about 200 g, thinly sliced on a diagonal
1½ tablespoons sunflower oil
8 turkey sausages, about 500 g in total1 onion, finely chopped
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.