1001 Recipes You've Always Wanted to Cook (2015)

Pad Thai

GLUTEN FREE

If you’re gluten intolerant, don’t despair - we have exciting dishes for you, too. You can enjoy cooking pasta, cakes, pastries and bread with our delicious gluten-free recipes. They are not difficult to make; they taste far superior to store-bought alternatives; and all the ingredients are readily sourced from your local supermarket, deli or health food store.

Avoiding wheat and wheat products is easy if you follow our simple recipes. There are many alternatives to wheat flour - including rice flour and xanthan gum - and our cakes and bakes taste just as good as those made the conventional way. Be sure to use gluten-free baking powder and gluten-free oats - unless they are labeled as such, don’t cook with them.

We’ve got an exciting array of savoury dishes from around the world, including Greek pastitsio, South African bobotie and pad Thai, as well as French spinach and salmon crêpes and a pasta bake made with spicy Spanish chorizo.

Among the baking recipes you’ll find gluten-free versions of old favourites like carrot cake and cheese straws, as well as flat breads and an unusual seedy soda bread. And there are delicious raspberry drizzle cakes and some sweet muffins made with store-cupboard ingredients.

CHICKEN PASTA BAKE

250g/9oz cherry tomatoes,

450g/1lb chicken breasts

1.2 litres/2 pints/5 cups gluten-free chicken stock

a large pinch of saffron

500g/1lb 2oz gluten-free pasta

3 garlic cloves, crushed

a handful of fresh basil leaves, torn, plus extra to garnish

250g/9oz gluten-free chorizo sausage, thickly sliced

50g/2oz/⅓ cup black olives

2 tbsp olive oil

salt and ground black pepper

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Cut the cherry tomatoes in half. Skin the chicken breasts and cut the flesh into chunks.

3 Bring the stock to the boil in a pan, stir in the saffron and set aside to infuse for 5 minutes.

4 Put the pasta in a large casserole. Stir the garlic into the hot saffron stock and pour over the pasta. Add the basil and season with salt and pepper. Scatter the tomato halves, chicken, chorizo and olives over the top.

5 Drizzle with the oil, then cover and cook in the oven for 30 minutes. Stir well, then return to the oven, uncovered, for 20-30 minutes until the chicken is browned and cooked through and the top is golden.

6 Garnish with basil and serve in shallow bowls.

PASTITSIO

1 tbsp olive oil

450g/1lb minced (ground) lamb

1 onion, finely chopped

2 garlic cloves, crushed

1 aubergine (eggplant), diced

1 x 400g/14oz can tomatoes

200ml/7fl oz/¾ cup gluten-free lamb stock

250ml/8fl oz/1 cup red wine

340g/12oz gluten-free pasta

250g/9oz/1½ cups cream cheese

2 medium eggs, beaten

4 tbsp freshly grated Parmesan

salt and ground black pepper

1 Heat the oil in a pan over a low heat. Fry the lamb and onion for 5 minutes, stirring until the meat is browned. Mix in the garlic and aubergine and cook for 3-4 minutes.

2 Stir in the tomatoes, stock, wine and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Cook the pasta according to the instructions on the pack. Drain well.

4 Add the cream cheese to the pasta pan and beat in the eggs. Season with salt and pepper. Gently stir in the pasta.

5 Spoon the meat mixture into a large ovenproof dish and spoon the pasta in an even layer over the top. Sprinkle with grated Parmesan and bake in the oven for 30-35 minutes until the topping is golden brown.

BOBOTIE

1 tbsp sunflower oil

450g/1lb minced (ground) beef

1 onion, finely chopped

2 garlic cloves, crushed

4 tsp medium-hot curry powder

1 tbsp apricot jam (jelly)

1 tbsp tomato paste

2 tbsp red wine vinegar

1 carrot, grated

1 small banana, peeled and diced

3 tbsp raisins

50g/2oz/⅓ cup red lentils

4 bay leaves

2 medium eggs

200ml/7fl oz/¾ cup milk

salt and ground black pepper

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Heat the oil in a frying pan over a medium heat, and fry the beef and onion for 5 minutes, stirring until the beef is browned and the onion is just tender.

3 Stir in the garlic, curry powder, jam, tomato paste, vinegar, carrot, banana, raisins and lentils. Season and press into a large rectangular ovenproof dish and smooth the top.

4 Place the bay leaves on top. Beat the eggs and milk together with a little salt and pepper and pour over the bay leaves.

5 Bake in the oven for 40-45 minutes until the topping is set and golden and the meat is cooked. Check after 30 minutes and loosely cover the top with foil if it’s browning too quickly.

6 Set aside to cool for 15 minutes, then serve cut into slices.

SALMON CREPES

4 x 125g/4oz skinned salmon fillets

200g/7oz baby spinach leaves

2 tbsp sunflower oil

150g/5oz/⅔ cup crème fraîche

4 tbsp freshly grated Parmesan

salt and ground black pepper

For the crêpes

75g/3oz/¾ cup fine polenta

75g/3oz/¾ cup rice flour

a pinch of grated nutmeg

2 medium eggs

2 tbsp freshly grated Parmesan

200ml/7fl oz/¾ cup milk

1 Preheat the grill and line the grill rack with foil.

2 Lay the salmon on top. Season and grill for 10-12 minutes, turning once, until golden brown and cooked. Flake the salmon, discarding the skin and bones. Keep warm.

3 Cook the spinach with 1 tsp water in a covered pan over a low heat until it wilts. Drain well, pressing down with a plate.

4 Put half the spinach in a blender or food processor with the crêpe ingredients and blitz until smooth. Pour into a jug.

5 Heat a little oil in a frying pan over a medium heat. Pour in one-quarter of the crêpe batter, tilting the pan to swirl it evenly over the surface. Cook until golden brown underneath, then flip over and cook the other side. Slide out on to a plate and make three more crêpes in the same way.

6 Spoon the remaining spinach on to each crêpe and pile the salmon on top. Spoon the crème fraîche and Parmesan over. Roll up the crêpes and serve.

BEETROOT AND BEAN CHILLI

1 small dried chipotle chilli

2 red (bell) peppers

5 beetroot (beets)

1 tbsp sunflower oil

1 large onion, chopped

2 garlic cloves, crushed

1 tsp dark brown sugar

1 x 400g/14oz can black beans, drained and rinsed

1 x 400g/14oz can tomatoes

300ml/½ pint/1¼ cups gluten-free vegetable stock

salt and ground black pepper

Greek yogurt, gluten-free corn chips and grated cheese to serve

1 Soak the chilli in a bowl of boiling water for 5 minutes, then chop and set aside. Halve and seed the red peppers and cut into dice. Trim, peel and cube the beetroot.

2 Heat the oil in a large pan over a low heat and fry the onion for 5 minutes or until beginning to soften and turn golden. Add most of the red pepper with the beetroot, garlic and sugar.

3 Stir in the black beans, tomatoes, stock, chopped chilli and the soaking liquid. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 35-40 minutes, stirring occasionally, until the beetroot is just tender.

4 Spoon into four shallow bowls. Top the chilli with spoonfuls of yogurt, corn chips and grated cheese. Sprinkle the remaining red pepper over the top and serve.

PAD THAI

250g/9oz flat rice noodles

2 carrots

4 spring onions (scallions)

2 tbsp sunflower oil

225g/8oz raw prawns (shrimp)

300g/11oz beansprouts

2 medium eggs

gluten-free Thai fish sauce

2 tsp light brown sugar

1 red chilli, seeded and diced

juice of 2 limes

4 tbsp chopped salted peanuts

a large handful of fresh coriander (cilantro) chopped, and cucumber strips to serve

1 Cook the noodles in boiling water for 5 minutes or according to the instructions on the pack. Drain well. Meanwhile, cut the carrots and spring onions into matchsticks.

2 Heat the oil in a wok or deep frying pan over a high heat, add the carrots and stir-fry for 2 minutes. Add the spring onions and stir-fry for 1 minute. Add the prawns and stir-fry for 2 minutes. Stir in the beansprouts and stir-fry briskly for 1-2 minutes.

3 Beat the eggs with 2-3 tbsp Thai fish sauce, the sugar, chilli and juice of 1 lime. Add the noodles to the wok together with the peanuts and egg mixture and stir-fry until the egg is just beginning to cook. Taste and add more fish sauce if needed.

4 Spoon into bowls and garnish with the coriander and cucumber. Squeeze the juice of the other lime over the top.

PECORINO CHEESE STRAWS

50g/2oz/½ cup fine polenta

75g/3oz/¾ cup rice flour plus extra to dust

75g/3oz/6 tbsp butter, diced

1 tsp gluten-free mustard powder

2 tsp chopped fresh thyme

75g/3oz/½ cup grated pecorino cheese

2 medium eggs

salt and ground black pepper

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Put the polenta and flour in a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the mustard, salt and pepper, half the thyme and two-thirds of the cheese. In a bowl, beat one egg with a fork and add to the flour mixture. Beat the other egg and add enough to make a soft dough.

3 Roll out the dough between two sheets of parchment paper, lightly dusted with rice flour, to form a 25cm/10in square. Peel off the top piece of parchment, cut the dough in half, then cut each half into thin strips about 1cm/½in wide. Brush lightly with some of the remaining beaten egg.

4 Lift the paper on to a large baking sheet. Sprinkle with the remaining thyme and cheese and a little black pepper.

5 Bake in the oven for 10 minutes or until golden brown. Leave the cheese straws to cool on the paper. Store in an airtight plastic container for up to three days.

CHEDDAR GRIDDLE CAKES

1 tbsp olive oil plus extra to cook the cakes

125g/4oz leek, thinly sliced

50g/2oz/4 tbsp butter

125g/4oz/1 cup potato flour

125g/4oz/1 cup rice flour plus extra to dust

1 tsp gluten-free baking powder

125g/4oz/1 cup grated Cheddar cheese

1 medium egg, beaten

6-8 tbsp milk

salt and ground black pepper

1 Heat the oil in a frying pan over a low heat, add the leek and cook for 5 minutes or until softened. Take the pan off the heat, add the butter and stir until melted.

2 Put the flours and baking powder in a bowl and stir in the cheese and a little salt and pepper. Add the leek, butter and beaten egg. Stir in enough milk to make a soft dough.

3 Cut the dough in half and roll out on a floured surface to two 15cm/6in circles. Cut each one into four wedges.

4 Reheat the frying pan over a medium heat, add a little oil and cook the four potato cakes for 8 minutes, turning once or twice, until golden brown. Remove and wrap in a clean teatowel (dishtowel) to keep warm while you cook the remaining potato cakes in the same way. Serve hot.

ORCHARD PUDDING

125g/4oz/½ cup butter, diced, plus extra to grease

2 pears

2 dessert apples

340g/12oz plums

150g/5oz/scant ⅔ cup caster (superfine) sugar

grated zest and juice of 1 lemon

75g/3oz/¾ cup rice flour

3 tbsp gluten-free cornflour (cornstarch)

1 tsp gluten-free baking powder

2 medium eggs

2 tbsp milk

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a large deep baking dish.

2 Peel, core and slice the pears and apples. Stone the plums and cut into slices. Place the fruit in the baking dish and sprinkle with 3 tbsp sugar and the juice of ½ lemon. Bake in the oven, uncovered, for 15 minutes.

3 Meanwhile, mix the flours and baking powder together in a bowl. Cream the butter and remaining sugar until light and fluffy. Beat in the eggs, one at a time, then gradually mix in the flour. Add the milk, lemon zest and remaining lemon juice. Spoon it over the fruit and level the top.

4 Bake in the oven for 25 minutes or until the topping is golden and well risen. Serve warm.

GLUTEN-FREE WALNUT BREAD

sunflower oil to grease

450g/1lb/4½ cups gluten-free bread flour

1 tsp salt

2 tbsp light brown sugar

2 tsp easy-blend dried yeast

1 tsp white wine vinegar

6 tbsp olive oil

2 medium eggs

75g/3oz/scant ¾ cup walnut pieces

2 tbsp sunflower seeds

1 Lightly brush two 450g/1lb loaf tins with oil. Put the flour, salt, sugar and yeast in a large bowl. In a separate bowl, lightly beat together the vinegar, oil and eggs, then stir into the dry ingredients and mix in about 325ml/11fl oz/1½ cups warm water to make a smooth, thick mixture.

2 Stir in the walnuts, then divide the bread mixture between the prepared tins. Sprinkle with the sunflower seeds and loosely cover the tins with oiled clingfilm (plastic wrap) and leave in a warm place for 45-60 minutes until well risen.

3 Preheat the oven to 220°C/425°F/Gas 7. Remove the clingfilm (plastic wrap), put the tins on a baking sheet and cook in the oven for 30-40 minutes until well risen, golden brown and the bread sounds hollow when gently tapped. Turn out on to a wire rack to cool. Serve warm or cold.

APRICOT MUFFINS

175g/6oz/1½ cups rice flour

75g/3oz/¾ cup tapioca flour

150g/5oz/scant ⅔ cup caster (superfine) sugar

2½ tsp gluten-free baking powder

½ tsp xanthan gum

50g/2oz/4 tbsp butter, melted

2 medium eggs

200g/7oz/¾ cup natural yogurt

1 tsp vanilla extract

125g/4oz/¾ cup ready-to-eat dried apricots, diced

2 tbsp dried goji berries

2 tbsp hulled sunflower seeds

1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin tin with paper cases.

2 Mix the flours, sugar, baking powder and xanthan gum together in a large bowl. In a separate bowl, mix the butter, eggs, yogurt and vanilla extract together, then pour into the dry ingredients and fork together until only just mixed. Add the apricots and goji berries and stir briefly - the briefer the mixing, the lighter the muffins will be.

3 Spoon the mixture into the muffin cases and sprinkle with sunflower seeds. Bake in the oven for 15 minutes or until well risen, golden brown and the tops are firm when pressed with a fingertip. Cool for 10 minutes, then serve while still warm.

SEEDY DATE SODA BREAD

sunflower oil to grease

50g/2oz/⅓ cup golden flaxseeds, ground

50g/2oz/½ cup hemp flour

125g/4oz/1 cup rice flour

1 tsp bicarbonate of soda (baking soda)

½ tsp salt

½ tsp xanthan gum

2 tbsp light brown sugar

3 tbsp sunflower seeds

3 tbsp pumpkin seeds

75g/3oz/½ cup chopped dates

300ml/½ pint/1¼ cups buttermilk

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease an 18cm/7in round deep cake tin.

2 Put the ground flaxseeds in a mixing bowl, then sift in the hemp and rice flours, bicarbonate of soda, salt and xanthan gum. Stir in the sugar, 2 tbsp each of the sunflower and pumpkin seeds and the dates, then mix in the buttermilk with a fork to make a soft dropping consistency, adding a little water if needed.

3 Spoon into the prepared tin, level the surface and sprinkle with the remaining seeds, pressing the seeds into the top.

4 Bake in the oven for 35-40 minutes until well risen and golden brown and the bread sounds hollow when tapped. Turn out of the tin. Wrap in a clean tea towel (dishtowel) for a soft crust or leave unwrapped for a crisp crust. Serve the bread warm or cold, cut into slices.

MINI CARROT CAKES

150ml/¼ pint/scant ⅔ cup sunflower oil

3 tbsp runny honey

3 medium eggs

115g/4oz/½ cup brown sugar

150g/5oz carrots, grated

2 pieces preserved ginger in syrup, drained and chopped

125g/4oz/¾ cup rice flour

50g/2oz/½ cup tapioca flour

2 tsp gluten-free baking powder

2 tsp ground ginger

200g/7oz/¾ cup mascarpone

50g/2oz/½ cup gluten-free icing (confectioner’s) sugar

¼ tsp ground ginger

1 Preheat the oven to 180°C/350°F/Gas 4. Oil and line eight small loaf tins (10 x 5 x 3cm/4 x 2 x 1¼in) and place on a baking sheet.

2 Put the honey, eggs, brown sugar and oil in a bowl and whisk together until smooth. Stir in the carrots and ginger.

3 Sift the flours, baking powder and ground ginger over the carrot mixture and stir until smooth. Divide among the prepared loaf tins and bake in the oven for 20 minutes or until risen, the tops feel firm and a skewer inserted into the middle comes out clean. Turn out on to a wire rack to cool.

4 Beat the mascarpone with the icing sugar and ground ginger, then spread over the cakes. Store in a plastic container in the fridge for up to two days.

ORANGE SHORTBREAD

50g/2oz/½ cup gluten-free cornflour (cornstarch)

125g/4oz/1 cup rice flour

75g/3oz/¾ cup ground almonds

75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle

175g/6oz/¾ cup butter, diced

grated zest of ½ orange

1 tbsp chopped fresh rosemary

1 Preheat the oven to 170°C/325°F/Gas 3.

2 Put the cornflour and rice flour in a bowl. Add the ground almonds and sugar, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.

3 Add the orange zest and rosemary and stir until the mixture sticks together to form a ball. Tip into a 25cm/10in loose-bottomed tart tin and press down evenly. Mark the edge of the shortbread with the tines of a fork and prick the centre.

4 Bake in the oven for 30-35 minutes until the shortbread is pale golden. Cool in the tin for a few minutes, then mark into 12 wedges. Sprinkle with caster sugar and set aside to cool completely. Remove from the tin and cut into wedges. Store in an airtight tin for up to three days.

CHOCOLATE ALMOND COOKIES

75g/3oz/6 tbsp butter, diced

175g/6oz/¾ cup caster (superfine) sugar

2 tbsp cocoa powder

6 tbsp rice flour

50g/2oz/½ cup tapioca flour

2 tsp gluten-free baking powder

1 medium egg

75g/3oz/¾ cup ground almonds

100g/3½oz gluten-free milk chocolate, diced

25g/1oz/¼ cup flaked almonds

1 Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with parchment paper.

2 Cream the butter and sugar together in a bowl or food processor until light and fluffy. Sift the cocoa, flours and baking powder into the creamed mixture, then add the egg and beat until smooth.

3 Stir in the ground almonds and diced chocolate. Spoon into 24 mounds on the prepared baking sheets, leaving space for them to spread. Sprinkle with the flaked almonds and bake in the oven for 8-10 minutes until the tops are cracked.

4 Leave to cool on the paper. Lift off the paper and store in an airtight container for up to three days.

LEMON AND LIME TART

grated zest and juice of 2 lemons

grated zest and juice of 2 limes

225g/8oz/1 cup caster (superfine) sugar

150g/5oz/⅔ cup butter, diced

4 medium eggs

2 egg yolks

gluten-free icing (confectioner’s) sugar to dust

blackberries and blueberries to serve

For the almond pastry

125g/4oz/1 cup rice flour plus extra to dust

50g/2oz/½ cup tapioca flour

½ tsp xanthan gum

50g/2oz/½ cup ground almonds

2 tbsp caster (superfine) sugar

125g/4oz/½ cup butter, diced

1 medium egg

1 To make the pastry, blitz the flours, xanthan gum, almonds, sugar and butter in a food processor. Add the egg and mix in about 1 tbsp cold water, if needed, to make a soft but not sticky dough. Squeeze into a ball.

2 Dust your fingers with rice flour and press the dough over the bottom and up the sides of a 25cm/10in loose-bottomed fluted tart tin, making a thin even layer. Prick the base with a fork. Chill in the refrigerator for 15-30 minutes.

3 Preheat the oven to 190°C/375°F/Gas 5. Line the pastry with parchment paper and baking beans and bake in the oven for 10 minutes. Carefully remove the paper and beans and return to the oven for 5-8 minutes until the bottom of the pastry is cooked through.

4 Meanwhile, make the filling: put the lemon and lime zest and juice in a pan with the caster sugar and butter. Cook over a low heat, stirring, until the butter has melted and the sugar dissolved. Set aside to cool for 10 minutes, then gradually stir in the eggs and egg yolks, until smooth.

5 Pour the filling into the pastry shell. Reduce the oven temperature to 140°C/275°F/Gas 1 and cook the tart for 30-40 minutes until the filling is set.

6 Remove from the oven and set aside to cool. When cold, carefully remove the tart from the tin and transfer to a serving plate. Dust with a little sifted icing sugar and scatter the berries over. Serve cut into slices.

CINNAMON PANCAKES

6 tbsp fine polenta

5 tbsp tapioca flour

a large pinch of ground cinnamon

1 tsp bicarbonate of soda (baking soda)

1 medium egg

200g/7oz/¾ cup natural yogurt plus extra to serve

2 tbsp sunflower oil

ground cinnamon to serve

For the fruit compote

3 tbsp caster (superfine) sugar

2 tsp gluten-free cornflour (cornstarch)

juice of ½ lemon

225g/8oz/2 cups blueberries

1 To make the compote, put the sugar and cornflour in a small pan and stir in the lemon juice to a paste. Add the blueberries and cook over a low heat, stirring occasionally, until they soften and the juices thicken.

2 To make the pancakes, mix the polenta, tapioca flour, cinnamon and bicarbonate of soda together in a bowl. Add the egg, yogurt and 4 tbsp cold water and mix to a smooth, thick batter.

3 Pour a little oil into a large frying pan, wipe off the excess with kitchen paper, then heat the pan over a medium heat. Add 1 heaped tbsp of the pancake batter, leaving a little space in between. Cook until the underside is golden and bubbles are just beginning to appear on the surface.

4 Turn the pancakes over and cook the other side. Remove and wrap in a clean teatowel (dishtowel) to keep warm. Make the remaining pancakes in the same way.

5 Divide the pancakes among four warmed plates and drizzle with the warm compote. Serve with spoonfuls of yogurt and a dusting of cinnamon.

RASPBERRY DRIZZLE CAKES

175g/6oz/¾ cup butter, diced, plus extra to grease

175g/6oz/¾ cup caster (superfine) sugar

grated zest and juice of 2 lemons

3 medium eggs

175g/6oz/1½ cups gluten-free white self-raising (self-rising) flour

3 tbsp milk

125g/4oz/1 cup raspberries

150g/5oz/scant ⅔ cup granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4. Butter eightsmall rectangular cake tins (10 x 5 x 3cm/4 x 2 x 1¼in) and line the bottoms with a strip of parchment paper.

2 Cream the butter, caster sugar and lemon zest in a bowl until light and fluffy. Beat in the eggs, one at a time, then stir in the flour. Add the milk to make a soft, creamy mixture.

3 Divide among the prepared tins, then press the raspberries lightly into the top of the cakes. Bake in the oven for 20 minutes or until well risen, golden brown and a skewer inserted into the middle comes out clean. Set aside to cool.

4 Mix the granulated sugar with the lemon juice. Spoon a little over the hot cakes, then leave to cool completely for a sugary crust to develop.

TRIPLE CHOCOLATE FINGERS

50g/2oz/4 tbsp butter

50g/2oz gluten-free milk chocolate, chopped

75g/3oz gluten-free plain (semi-sweet) chocolate, chopped

2 tbsp golden (corn) syrup

175g/6oz gluten-free digestive biscuits (graham crackers), broken into small pieces

100g/3½oz gluten-free white chocolate, chopped

3 tbsp dried cranberries, diced

3 tbsp pistachios, chopped

50g/2oz/⅓ cup diced dried apricots

1 Line a 20cm/8in square shallow tin with parchment paper.

2 Put the butter, milk and plain chocolate and syrup in a pan and heat very gently, stirring occasionally, until the butter and chocolate melt and the mixture is smooth. Remove from the heat and stir in the biscuits.

3 Put the mixture in the prepared tin and press down evenly, levelling the top. Chill in the refrigerator for 30 minutes.

4 Melt the white chocolate in a bowl over a pan of gently simmering water. Drizzle over the set biscuit layer. Sprinkle the cranberries, pistachios and apricots over the top, then chill in the refrigerator for 2 hours or until set.

5 To serve, lift out of the tin and peel away the paper. Cut into 3 bars, then cut each bar into 5 fingers. Store in the refrigerator for up to three days.

CHEESE AND BACON

2 hot baked potatoes, halved

2 tbsp low-fat yogurt

15g/½oz/1 tbsp butter

2 spring onions (scallions), diced

3 grilled bacon rashers (slices), crumbled

50g/2oz/½ cup grated Cheddar cheese

1 Scoop out the potato flesh and mash with the yogurt and butter. Stir in the spring onions, bacon and cheese.

2 Spoon into the potato skins and pop under a hot grill for 2-3 minutes.

MUSHROOM

125g/4oz button mushrooms, sliced

1 garlic clove, crushed

25g/1oz/2 tbsp butter

4 tbsp fat-free fromage frais

2 tbsp chopped fresh parsley

2 hot baked potatoes, halved

1 Fry the mushrooms and garlic in half the butter until golden. Mix with the fromage frais and parsley.

2 Mash the potato flesh with the rest of the butter. Spoon into the potato skins and top with the mushrooms.

COTTAGE CHEESE

1 grilled red (bell) pepper, skinned, seeded and diced

50g/2oz/⅓ cup cottage cheese

2 tbsp chopped fresh parsley

2 hot baked potatoes, halved

2 tbsp low-fat fromage frais

15g/½oz/1 tbsp butter

1 Mix together the grilled red pepper, cottage cheese and parsley.

2 Mash the potato flesh with the fromage frais and butter. Stir in the pepper mixture and spoon into the shells.

STIR-FRY

1 red or yellow (bell pepper), seeded and diced

4 spring onions (scallions), thinly sliced

1 red chilli, diced

1 tsp oil

a dash of soy sauce

2 hot baked potatoes, halved

15g/½oz/1 tbsp butter

2 tbsp chopped fresh coriander (cilantro)

1 Stir-fry the pepper, spring onions and chilli in the oil for 3 minutes. Add the soy sauce.

2 Mash the potato flesh with the butter and spoon into the shells. Top with the vegetables and coriander.

HERBY TOMATO

2 hot baked potatoes, halved

2 tbsp natural fromage frais

50g/2oz sunblush tomatoes, chopped

3 tbsp chopped fresh chives

1 Mash the potato flesh with the fromage frais. Add the tomatoes and chives and spoon into the potato shells.

LOW-FAT PRAWNS

2 hot baked potatoes, halved

4 tbsp low-fat fromage frais

1 tsp lite mayonnaise

175g/6oz peeled cooked prawns (shrimp)

a few fresh basil leaves, chopped

1 Mash the potato flesh with the fromage frais. Stir in the mayonnaise, prawns and basil. Spoon into the potato shells.

TUNA MAYO

2 hot baked potatoes, halved

2 tbsp low-fat fromage frais

15g/½oz/1 tbsp butter

1 x 200g/7oz can tuna, drained

2 tbsp lite mayonnaise

2 tbsp chopped fresh parsley

1 Mash the potato flesh with the fromage frais and butter. Mix in the tuna, mayonnaise and parsley and spoon into the shells.

BAKED BEANS

2 hot baked potatoes, halved

2 tbsp low-fat fromage frais

15g/½oz/1 tbsp butter

1 x 200g/7oz can baked beans

1 Mash the potato flesh with the fromage frais and butter and spoon back into the shells.

2 Heat the baked beans in a pan for 3-4 minutes. Pile on top of the potatoes.

COLESLAW

2 hot baked potatoes, halved

2 tbsp low-fat fromage frais

15g/½oz/1 tbsp butter

4 tbsp coleslaw

4 tbsp grated Cheddar cheese

1 Mash the potato flesh with the fromage frais and butter. Spoon into the shells and top with the coleslaw and grated cheese.

ASIAN CHICKEN

150g/5oz boneless, skinless chicken breast

2 spring onions (scallions), diced

2 tbsp natural fromage frais

a dash of sweet chilli sauce

2 hot baked potatoes, halved

1 Grill the chicken breast for 15 minutes or until cooked through. Dice and mix with the spring onion, fromage frais and chilli sauce.

2 Pile on top of the baked potatoes.