found some recipes on a diff site:
Lamb koftas with creamy tomato dip.
Dip mix 200g vlf fromage frais with 113ml passata, season well and chill. 2lb extra lean lamb mince, 3 crushed garlic, ½ diced red onion, 2tsp medium curry powder, handful of chopped mint. Combine in bowl with fingers. Divide into 16 portions (walnut size ball). Place on grill rack and cook for 5 mins on each side until cooked.
Free on red 4 on green.
Tikka drumsticks with raita dip
Mix 250g vlf yoghurt with handful of each: mint, toms, red onion, cucumber. Remove skin from chicken drumsticks. Slash chicken a few times and place in bowl. Mix 3tbsp tandoori, 1tsp ground tumeric, 2tsp paprika, 4tbsp white wine vinegar, 10tbsp vlf yoghurt, 3 crushed garlic cloves, and 1cm piece grated ginger. Pour over chicken, toss and chill 6-8 hours or over night. Grill under medium grill for 20-30 mins. Turning oftern until cooked. Free on red 3.5 on green.
Parmesan twists.
Preaheat oven to 220c. Place a sheet of just roll puff pastry on a work surface and brush with a beaten egg. Sprinkle over 28g grated parmesan and 1 tbsp paprika. Fold the pastry in half, press down lightly to seal, then cut in half. Cut each half into 8 strips and twist each strip a few times. Place on a non- stick baking tray, press the ends down and brush with a little more egg. Bake 12-15 minutes until golden. Stand for 10 mins before serving. Makes 16 twists. 3 syns on each
Hot spicy pots
Preheat to 220c. 2lb new pots. Place in single layer on non stick roasting tray. Mix tsp each of paprika, dried chilli flakes, cumin seeds, black onions seeds with 8tbsp passata. Season well, spoon over potato so coating is even. Spray with fry light and bake for 20-25 mins. Remove from overn and spear with cocktail sticks. Makes 32 free on green, 1 syn on red.