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Chilli and garlic-spiced kale crisps recipe
 Snack healthy with this spiced, crispy kale. It can be stored in an airtight container for up to three days. Each serving provides 56 kcal, 2.5g protein, 1.5g carbohydrates (of which 1.5g sugars), 4g fat (of which 0.5g saturates), 3g fibre and 0.5g salt. ½ tsp dried chilli flakes1 tsp garlic granules¼ tsp sea salt250g/9oz curly kale, leaves picked from stems, washed and dried1 tbsp light olive oil ½ tsp dried chilli flakes 1 tsp garlic granules ¼ tsp sea salt 250g/9oz curly kale, leaves picked from stems, washed and dried 1 tbsp light olive oil Method Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.Mix together the chilli, garlic granules and sea salt.Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking.Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Mix together the chilli, garlic granules and sea salt. Mix together the chilli, garlic granules and sea salt. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp.
Coffee and chocolate popcorn recipe
 Make your own popcorn as a healhy snack for film night. Matt's favourite is chocolate and coffee, but experiement with other toppings such as sugar, salt, cinnamon or toffee sauce to find your own perfect combo. 150g/5½oz popcorn kernels1 tsp instant coffee granules1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar)1 tsp drinking chocolate powder2 sprays of spray oil, or 1 tsp regular oil 150g/5½oz popcorn kernels 1 tsp instant coffee granules 1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar) 1 tsp drinking chocolate powder 2 sprays of spray oil, or 1 tsp regular oil Method Pop the corn according to the packet instructions and put into a mixing bowl.Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin.Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Pop the corn according to the packet instructions and put into a mixing bowl. Pop the corn according to the packet instructions and put into a mixing bowl. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Recipe tips The coffee granules can be removed if preferred, and the other flavourings simply stirred together. Buy the ready popped popcorn if that’s easier for you, but popping your own is much cheaper.
Pizza sauce recipe
 Use this quick and easy, no-cook pizza sauce as a basic topping for your homemade pizza. Add mozzarella or other cheese, sliced mushrooms or peppers, olives, salami – whatever you like. And while the pizzas are in the oven, treat yourself to a cheeky tomato juice cocktail. 400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano, or dried mixed herbsgenerous pinch sugar (any kind)salt and freshly ground black pepper 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano, or dried mixed herbs generous pinch sugar (any kind) salt and freshly ground black pepper Method Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips).Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Spread onto pizza dough, add your favourite toppings and bake. Recipe tips Freeze any leftover sauce for up to 3 months in small plastic containers or ice cube trays – silicone ice cube trays work best. Thaw in a small saucepan or the microwave, stirring regularly. Instead of chopped tomatoes you can use a tin of whole plum tomatoes. Drain through a sieve then tip into a bowl. Using a table knife, chop roughly in the bowl before stirring in the remaining ingredients. Freeze the reserved tomato juice in ice cube trays; use from frozen to add to pasta sauces and soups. Alternatively, use the reserved tomato juice to make a quick Bloody Mary: mix the juice with vodka, Worcestershire sauce and a little chilli sauce. Leave out the vodka for a Virgin Mary cocktail.
Breakfast bars recipe
 Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week. Each serving provides 168 kcal, 3.5g protein, 13g carbohydrates (of which 5.5g sugars), 11g fat (of which 4g saturates), 2g fibre and 0.15g salt. 100g/3½oz butter75ml/2½fl oz golden syrup175g/6oz rolled porridge oats50g/1¾oz pumpkin seeds50g/1¾oz sunflower seeds50g/1¾oz hazelnuts, crushed or roughly chopped60g/2¼oz dried apricots, roughly chopped 100g/3½oz butter 75ml/2½fl oz golden syrup 175g/6oz rolled porridge oats 50g/1¾oz pumpkin seeds 50g/1¾oz sunflower seeds 50g/1¾oz hazelnuts, crushed or roughly chopped 60g/2¼oz dried apricots, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week.
Fried chicken fingers with barbecue sauce recipe
 If you need a quick fried chicken fix, this quick chicken fingers recipe comes with a tangy barbecue sauce. The perfect dirty sandwich. Brilliant with coleslaw. 4 slices white bread2 garlic cloves, chopped or ½ tsp garlic granules1 lemon, zest only240g/8½oz chicken breast mini-fillets5 tbsp plain flour1 free-range egg, beaten1 tbsp olive oil 4 slices white bread 2 garlic cloves, chopped or ½ tsp garlic granules 1 lemon, zest only 240g/8½oz chicken breast mini-fillets 5 tbsp plain flour 1 free-range egg, beaten 1 tbsp olive oil ½ tbsp olive oil½ onion, finely chopped1 garlic clove, crushed½ tsp Worcestershire sauce1 tsp clear honey3 tbsp tomato ketchup ½ tbsp olive oil ½ onion, finely chopped 1 garlic clove, crushed ½ tsp Worcestershire sauce 1 tsp clear honey 3 tbsp tomato ketchup Method For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate.Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well.Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through.For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured.Add the garlic to the pan and cook for one minute.Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. Add the garlic to the pan and cook for one minute. Add the garlic to the pan and cook for one minute. Add the remaining ingredients and simmer for a further two minutes. Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley.
Sticky chicken bites recipe
 This simple sticky chicken recipe from Eat Well for Less is a quick crowd-pleaser that the whole family will love. Serve with freshly steamed rice and vegetables. Each serving provides 441 kcal, 64g protein, 16g carbohydrate (of which 15g sugars), 13g fat (of which 3g saturates), 0.7g fibre and 2.3g salt. ½ tsp garlic granules2 tsp toasted sesame oil1 tsp mirin 1½ tbsp dark soy sauce1½ tbsp runny honeypinch dried red chilli flakes4 boneless chicken thighs, skin removed, halved4 spring onions, thinly sliced1-2 tsp sesame seeds1 lime, cut into wedges, to serve ½ tsp garlic granules 2 tsp toasted sesame oil 1 tsp mirin 1½ tbsp dark soy sauce 1½ tbsp runny honey pinch dried red chilli flakes 4 boneless chicken thighs, skin removed, halved 4 spring onions, thinly sliced 1-2 tsp sesame seeds 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well.Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over.
Prosciutto and pesto chicken thighs recipe
 This super-simple chicken thigh recipe needs just three ingredients. Serve with boiled new potatoes and green beans to make a complete dinner. Each serving provides 427 kcal, 68g protein, 1g carbohydrate (of which 0g sugars), 17g fat (of which 4g saturates), 0g fibre and 1.8g salt. 4 chicken thighs, bone and skin removed, halved4 tsp pesto 4 slices prosciutto, halved into two thin strips 4 chicken thighs, bone and skin removed, halved 4 tsp pesto 4 slices prosciutto, halved into two thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Recipe tips If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan.
Upside-down shallot tartlets  recipe
 These shallot, cream cheese and puff pastry tartlets make perfect canapés for a Christmas party, or any other kind of party for that matter! 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Recipe tips Use a butter knife or palette knife when you flip them to avoid losing the shallot half!
Parma ham, goats’ cheese and rocket canapés recipe
 For an easy, no-cook starter or simple canapé, Mary Berry brings you this flavour-packed ham and goats' cheese roll-up. 8 slices Parma ham8-10 tsp soft goats’ cheese1 x 70g/2½oz bag rocketsalt and freshly ground black pepper8 medium gherkins, quartered 8 slices Parma ham 8-10 tsp soft goats’ cheese 1 x 70g/2½oz bag rocket salt and freshly ground black pepper 8 medium gherkins, quartered Method Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Recipe tips These rolls can be made up to six hours ahead and kept in the fridge. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvee.