Grilled Sardines with Crusty Bread

Ingredients
1 Fennel Bulb
4 Large Sardines, gutted and headed
a few sprigs of thyme
2 garlic cloves
4 cherry tomatoes
L 4 slices crusty bread
100g wild rocket
squeeze of lemon juice

Method
1. Slice the fennel as thinly as possible and set aside.
2. Flatten the sardines & remove backbone, open out and gut cavity. Pressdown on backbone then turn over and peel of the backbone
3. Heat the grill to high, lay the sardines skin side up. season and scatter the thyme and garlic over.
4. Lay the tomatoes on top. Spray with LC Olive Oil spray and grill for 4-6 mins until cooked through.
5. Place crusty bread on plate and top with sardines & tomatoes. Place rocket and fennel on side then spray LC olive and a squeeze of lemon juice then serve.

Quick & Tasty Cheeseburger

Ingredients
1.25kg Lean minced beef
1 Onion, finely chopped
140g Breadcrumbs
100g Parmesan
Parsley
1 tbsp Worcestershire Sauce
1 tbsp Chilli powder
1 Egg, lightly beaten

Method
1. Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, Worcestershire sauce, egg, chilli powder, ½ tsp salt and some pepper. Mix together well with your hands, then divide the mixture into even sizes.

2. Heat a griddle pan, grill or barbecue until hot, then spray with L<C Olive Oil Spray. Cook the burgers for about 5-8 mins on each side, or until cooked to your liking, Sandwich the burgers in toasted buns with salad and sauces.

Ciabatta Pizza

Ingredients
1 Ciabatta Bread
6 tbsp Tomato Paste or enough to cover bread surface
125g Mozzarella
6 Slices Pepperoni
1 Green Pepper, Diced
1 tbsp dried Oregano
L<C Olive Oil Spray

Method
1.Heat the grill. Put the ciabatta on a baking tray and spread with the tomato paste. Scatter with the mozzarella, pepperoni, green peppers and oregano and drizzle with L<C Olive Oil Spray.
2.Grill for 3-4 minutes or until browned and bubbling.

Ingredients
600g Rhubarb
100g Caster Sugar
Zest of an Orange

For Topping
200g Wholemeal Flour
200g Cold Butter
14g Brown Sugar
50g Porridge Oats
25g Grape-Nuts

**Spray your Ovenproof dish with L<C Cooking Spray for easy serving & cleaning!

Method
1.Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.

2.Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

Ingredients

• L<C Olive Oil spray
• 50g plain white flour
• A pinch of salt
• 1 small egg
• 150ml milk
• Raspberries
• Blackberries
• Icing Sugar

Method

Sift the flour into a mixing bowl with the salt, add the egg and milk and whisk until you have a smooth batter.

Spray the frying pan with L<C Olive Oil spray and heat.

Pour some of the batter into the pan and swirl the mixture until it covers the pan.

Cook for a couple of minutes then flip the crepe and cook the other side for a couple of minutes until golden in colour.

Make the other pancakes the same way.

Sprinkle icing sugar over the crepe and add raspberries and blackberries.

Fold the crepe and enjoy.

Serves 2

Ingredients

• L<C olive Oil Spray
• 2 eggs
• 50g of caster sugar
• 80g of plain flour
• 30g cocoa powder
• 2 drops of vanilla essence
• 1 tablespoon of milk
• Icing sugar
• Strawberries
• Single Cream

Method

Lightly Spray 4 individual ramekin dishes with L<C Olive Oil Spray and line the base of each with a circle of a non stick baking parchment.

Pre-heat the oven to 180˚C

Place the eggs and caster sugar in a mixing bowl and use an electric beater to whisk the mixture until it is light and fluffy.

Sift the flour and cocoa powder into the mixture, mixing it in with a spoon along with the vanilla essence and milk.

Divide this mixture between four ramekins and bake for 15 minutes until the sponge is firm and springy.

Run a knife around the edge of each pudding and turn them out onto separate plates.

Sprinkle icing sugar over the top of them.

Serve with single cream and strawberries.

Serves 4

Ingredients

• L<C olive Oil Spray
• 230g medium noodles
• Chalice Toasted Sesame Oil
• 340g of Pork tenderloin (cut into small pieces)
• 2 crushed cloves of garlic
• 230 of tinned pineapple chunks
• 3 tablespoons of soy sauce
• 2 tablespons of tomato puree
• 1 tablespoon of corn flour
• 1 sliced, deseeded green pepper
• 1 sliced onion
• 1 tablespoon of vinegar

Method

Cook noodles in a large saucepan of boiling water for two minutes. Drain and mix with Chalice Toasted Sesame Oil and leave in the pan.

Spray a large frying pan with L<C Olive Oil spray and add the pork and garlic and stir fry 5-7 minutes, until pork is brown.

Drain the pineapple, keeping the juice and put the pineapple pieces in the pan.

Mix the pineapple juice, soy sauce, tomato puree, cornflower and the vinegar to make a sweet and sour sauce and cook.

Leave the sauce to one side.

Stir Fry the peppers, onions and carrots in a pan for 5 minutes.

Stir in the sweet and sour sauce and cook until the sauce thickens.

Add the noodles to the pan and heat through for 2-3 minutes.

Serves 4

Ingredients

• L<C Olive Oil spray
• 340g of turkey mince
• 500g of leeks
• 1 clove of crushed garlic
• 400g of tinned chopped tomatoes
• 2 tablespoons of tomato puree
• 150ml of boiling water
• 8 lasagne sheets
• 300ml skimmed milk
• 30g of corn flour
• 200g soft cheese
• 30g grated Parmesan cheese

Method

Heat L<C Olive Oil Spray in a frying pan and add the turkey mince, leeks and garlic.

Add the chopped tomatoes, tomato puree, (any seasoning you wish i.e. salt, pepper) and the boiling water and leave to simmer for around 15 minutes.

Pre-heat the oven to 190˚C (could vary depending on oven)

Ladle half the turkey mixture into a deep ovenproof rectangular dish and put four of the lasagne sheets on top.

Spoon on the remaining turkey mixture and put the remaining four lasagne sheets on top.

Mix the corn flour with a little bit of cold water until it is in a thin paste.

Heat the milk until it is at boiling point then, add it to the corn flour paste and cook in a separate pan, whisking it until it thickens. Stir in the soft cheese and pour this over the top of the lasagne sheets.

Shake over the Parmesan cheese and bake in the oven for around 25 minutes (time varies slightly depending on your oven).

Serves 4

Ingredients

• L<C Sunflower oil spray
• 130g of sliced, skinless chicken
• 1 sliced onion
• 150g of sliced mushroom
• 150g of risotto rice
• 600ml vegetable stock

Method

Heat L<C olive Oil spray in a large frying pan and stir fry the chicken for 2-3 minutes.

Add the onion and mushrooms to the pan and cook for further 2-3 minutes

Add the rice and stir in some of the vegetable stock. Keep stirring and adding stock until there is no stock remaining. This should take around 20 minutes.
Serve piping hot.

Serves 2

Ingredients

• L<C Olive oil Spray
• L<C Sunflower Oil Spray
• 100g sliced carrot
• 100g shredded white cabbage
• 1 small thinly sliced pepper
• 120g of cooked sliced pork
• 100g fresh bean sprouts
• 2 tablespoons of soy sauce
• Filo Pastry sheets

Method

Pre-heat the oven to 190˚C (could vary depending on oven)

Spray a large frying pan with L<C olive Oil Spray.

Add the carrots, peppers, cabbage, bean sprouts, pork and soy sauce and stir fry for 2 minutes.

Spray the Filo pastry sheet on both sides with L<C Sunflower oil and spoon some of the filling on to one end of the pastry.

Roll the pastry with the filling inside until you are left with a long sausage shaped parcel and cut to size as required.

Repeat this until you have desired amount of spring rolls.

Put the spring rolls onto a non stick baking tray and cook them in the oven for 10-15 minutes until they are golden.

Serves 4

Ingredients

• 125 g plain flour
• 40 g sugar
• 7 g baking powder
• 2 g baking soda
• 235 ml Low fat Vanilla Yoghurt
• 60 ml vegetable oil
• 3 egg whites
• L<C Cooking Spray
• 150g blueberries

Method

In a mixing bowl combine flour, sugar, baking powder and soda. In Another bowl mix yoghurt with oil and add to dry ingredients.

In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Add blueberries and mix lightly.

Spray pan with L<C cooking spray and heat it up. Pour batter so it covers pan and cook until bubbles form on the top of pancakes. Turn the pancake over and cook until lightly browned.

Serves 6