• Preheat the oven to 160°C.

To make the pork

• Rub the pork all over with the Chinese 5-spice and salt.
• To the water, add the chicken stock cubes, soy sauce, chilli flakes, rice vinegar, orange zest, Sriracha and sweetener and stir until dissolved.
• Add the spring onions, garlic and ginger. Place the pork into the casserole dish and submerge in the cooking liquid.
• Cover with a lid and cook for 2-4 hours. Until the meat is very tender.
• Remove the pork and shred with two forks. Pour the sauce through a fat separator and and transfer the sauce to a saucepan and set on a medium heat. Simmer until reduced by half. Pour over the shredded pork and toss to coat.

To make the spicy sauce

• Add all the sauce ingredients to a small bowl and mix until smooth.

To make the slaw

• Place the shredded cabbage and carrots in a bowl. Pour over the lime juice, rice vinegar, Sriracha and fish sauce and mix well.
• Place a little of the pork mixture onto each wrap, add some slaw and a drizzle of spicy sauce. Fold in half and serve!

• Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the bacon, leeks and garlic for 4-5 minutes until the leeks are softening and bacon browned. Slice the bacon and leave to one side with the leeks to cool.
• Preheat the oven to 170°C.
• Break the eggs into a large bowl and whisk. Add the double cream alternative, quark, Dijon mustard and garlic granules. Continue to whisk until fully combined. Season well with salt and pepper.
• Stir through the cheddar cheese, bacon and leeks. Pour the egg mixture into a 24cm flan dish. Sprinkle over the Parmesan cheese.
• Place the dish onto a baking tray and pop into the oven for 25-30 minutes, until the quiche is golden brown. The quiche should be set around the edge with a very slight wobble in the centre. The heat from the quiche will finish cooking the centre, so that it has a light creamy quiche texture when slicing.

• Add the strawberries, orange and mint to a small bowl. Sprinkle over the sweetener and Pimm’s and stir. Cover and refrigerate until you are ready to serve the scones.
• Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
• Add the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir the sweetener and sugar into the mixture until well combined.
• Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
• Add the egg and milk mixture to the flour mixture and mix in using a round-bladed knife to form a very soft dough.
• Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don't knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
• Gently roll the dough out on a well-floured surface to a thickness of 1cm. Use a 5cm plain round cutter to cut out 16 scones.
• Place the scones onto the lined tray. Brush the tops with milk and cook for 10-15 minutes until risen and golden brown.
• Remove from the oven and leave to cool on a cooling rack.
• While the scones are cooling, make the creamy topping. Place the yoghurt and icing sugar in a small bowl and mix well.
• When ready to serve: cut the cooled scones in half using a serrated knife. Spoon a small amount of sweetened yoghurt on top of one half of the scones. Spoon over the fruit and top with the other half of the scone.

• If using bamboo skewers, pop them in some water to soak.
• Add all the ingredients to a large bowl and mix well so that the chicken is well coated. Cover the bowl and place in the fridge to marinate for 4-6 hours (or overnight is even better!).
• Once the chicken is ready, thread it onto the skewers. We find using 8 skewers works well, so you have 2 skewers per person – you can do more small skewers if you prefer.
• Place onto a hot barbecue for around 25-30 minutes, until the chicken has cooked through.

  If you want to cook these in the oven, place onto a foil lined baking tray. Place into an oven preheated to 180°C for 30 minutes, until cooked through.
• Once cooked, serve with your choice of accompaniment.

• Preheat the oven to 170°C.
• In a small bowl, add the rosemary, oregano, thyme, garlic, mustard, salt, pepper and lemon zest. Mix well.
• Remove any string from the lamb and make diagonal cuts into the surface of the joint.
• Rub the rosemary mix all over the lamb joint, getting plenty of the rub into the diagonal cuts.
• Spray a large casserole dish with low-calorie cooking spray and add the potato, carrot, onion, pepper, tomatoes and garlic and season well.
• Place the lamb on top of the vegetables.
• Pour in the lemon juice and water. Cover with a lid and cook for 3 hours. Check halfway through and add a little extra water if the vegetables look like they are drying out.
• Turn up the oven to 200°C.
• Remove the lamb from the oven and shred with two forks.
• Return the dish to the oven for 20 minutes to crisp up the lamb around the edges. Serve with an accompaniment of your choice.

• Preheat the oven to 180°C.
• Spray an oven-dish with low-calorie cooking spray and add the feta to the dish. Cook for 10 minutes.
• Add the tomatoes, asparagus, leek, green beans and garlic. Spray again and return to the oven for 20 minutes.
• Cook the orzo according to the packet instructions, ours took about 10 minutes. Drain, saving the cooking water.
• Mash the feta until smooth.
• Add the cooked orzo and spinach and stir well. The spinach will wilt from the heat of the pasta and vegetables.
• Add the cream cheese and a little of the cooking water, stir well and add a little more water if needed until the sauce has the right consistency for your taste. Season to taste with salt and pepper. Serve.