A soft, unsalted curd cheese that is very popular in Germany and Eastern Europe, quark is very handy for baking and comes in very low-fat varieties.
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Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock.
Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling.
Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander.
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Enjoy these guilt-free roast potatoes - they contain around 6g fat compared to the usual 14g!


Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top. Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant.
In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ? tsp salt.
Use them in chillis, as a filling for wraps or blended to a refried bean paste for nachos or quesadillas. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. He says it tastes better and is naturally lower in fat than the meat on more intensively farmed birds. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray.
Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over.


Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through.
Pour 1? tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.



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