Ingredients: 200g (8oz) linguine pasta 200g (8oz) cooked, peeled prawns 2 large tomatoes, chopped 1 small red onion, chopped 3 tablespoons chopped fresh coriander 1 (150g) bag sweet and crunchy salad leaves For the dressing: 1½ tablespoons olive oil Zest and juice of 1 lime 1 red chilli, deseeded and chopped Pinch of caster sugar Freshly ground black pepper Preparation 1. Cook the pasta in boiling water for 8 to 10 minutes according to packet instructions or until al dente. 2. Drain in a colander, then rinse in cold water until just cold and drain again. 3. Place the prawns, tomatoes, onion and coriander in a large bowl. 4. Whisk all the dressing ingredients together, season to taste, and pour over the vegetables in the bowl. 5. Drain the pasta, add to the bowl along with the salad leaves. 6. Toss well and serve. Typical Nutrient Values per Serving: Calories (kcal) 594, Sugars (g) 15.6, Fat (g) 11.5, Saturated Fat (g) 2.0, Salt (g) 4.09

Ingredients: Colman's Season and Shake Creamy Herb Salmon 4 salmon fillets 200g mushrooms, cut into quarters 100g frozen peas 100ml whipping cream Make it: Preheat oven to 190ºC (fan assisted 170ºC) Gas mark 5. Tear open top of pack and remove bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Place all ingredients in the bag, adding seasoning from bottom sachet. Season It: Close and tie bag with blue tie, approx 2cm from the opening and shake gently until all ingredients are evenly coated. Place in a non- heated oven proof dish so that the bag is sideways, and the fish evenly spaced. Bake It: Place dish on middle shelf of preheated oven, for minutes. Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked cut open the bag ( attention: hot steam), check fish is fully cooked and place in a serving dish. Serve with new potatoes and vegetables. Typical Nutrient Values per Serving: Calories (kcal) 1559, Sugars (g) 2.8, Fat (g) 26.4, Saturated Fat (g) 10.0, Salt (g) 1.42

Ingredients: 2 scoops of Carte D'Or Chocolate Inspiration Ice Cream (50g/100ml) 1 tbsp sugar 1 tsp orange juice 25g hazelnuts 2 ice cubs 1 tsp instant coffee 2 tbsp near boiling water 100ml semi skimmed milk Preparation MELT the sugar and orange juice in a small pan, add the hazelnuts and cook over a gentle heat until golden brown and caramelised, 4-5 minutes. MIX the instant coffee with the water and allow to cool slightly. PLACE the ice cubes into a blender along with the coffee and blitz until crushed. SCOOP the Carte D'Or Chocolate Inspiration Ice Cream into the blender with the milk and blitz until smooth. POUR the mocha into a medium tall glass on a small serving plate with a straw or tall spoon. CRUSH 5 of the caramelised hazelnuts. SERVE topped with the crushed caramelised hazelnuts and whole caramelised nuts on the serving plate. Typical Nutrient Values per Serving: Energy (Kcal), 379, 19% Protein (g), 8.8 Carbohydrates (g), 40.5 Of which sugars (g), 38.4, 43% Fat (g), 20.6, 29% Of which saturates (g), 3.8, 19% Fibre (g), 2.6 Sodium (g), 0.04 Salt, 2%

Method 1. Preheat the oven to 180C or gas mark Gently fry the onions in a little olive oil, for about five minutes. 3. Then put the mushrooms and all other ingredients apart from the pasta into an ovenproof dish, mix thoroughly and bake in the oven for 40 minutes or until the chicken is cooked through. 4. Meanwhile, cook the pasta according to the packet instructions. 5. Serve the chicken with the pasta and garnish with fresh basil Typical Nutrient Values per Serving : energy 78kcals protein 6.3g carbohydrate 8.5g (of which sugars )2.3g fat 2.4g fibre 0.9g

Preparation 1. Preheat the oven to 180c/350f/Gas Place the sweet potatoes on a baking tray and coat with the olive oil and season. 3. Put the potatoes in the middle of the oven and cook for 40 min or until the potatoes are soft to the touch. 4. While you are waiting for the potatoes to cook, place all of the other ingredients into a small bowl and stir a couple of times, trying not to break up the goat's cheese too much. 5. Once the potatoes are cooked, remove from the oven and leave to cool for a couple of minutes, then cut them half way through and open them up slightly. 6. Divide the filling between the potatoes and serve. For the taste that can only be (Hellmann's) Made with free range eggs, Hellmann's is the perfect BBQ ingredient. Typical Nutrient Values per Serving: Calories (kcal) 359, Sugars (g) 6.6, Fat (g) 27, Saturated Fat (g) 6.6, Salt (g) 0.8

 Preparation 1. Preheat a griddle pan or BBQ. 2. In a medium sized bowl, mix together the Hellmanns Real Mayonnaise, honey, lime zest and juice, green chilli and coriander and then season with salt and pepper. 3. Cook the prawns on the griddle or BBQ for 2 minutes each side or until the prawns are cooked. 4. Add the cooked prawns to the dressing, toss well and serve with the lime wedges. Typical Nutrient Values per Serving: Calories (kcal) 185, Sugars (g) 4.3, Fat (g) 6.7, Saturated Fat (g) 0.6, Salt (g) 0.8

Preparation 1. Heat the Flora Cuisine in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir fry for 5-10 minutes. Add the mushrooms for the last minute. 2. Crumble in the coconut and add the milk, tamarind paste and mange tout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce. 3. Sprinkle over the coriander leaves and serve the curry with rice or noodles. Typical Nutrient Values per Serving: Calories (kcal) 543, Sugars (g) 6.8, Fat (g) 19.1, Saturated Fat (g) 11, Salt (g) 0.8

PLACE the vanilla pod in a small pan with the wine over a gentle heat, simmer for 5 minutes. Cool slightly PUT the berries in a bowl with the mint and mix together. POUR the vanilla wine over the berries, cover and refrigerate for at least 60 minutes. Remove vanilla pod. DIVIDE the marinated berries between 4 dessert dishes. SCOOP the Carte D'Or Vanilla Ice Cream on top of the berries In each dish. DUST each dish with icing sugar, add a small with a sprig of mint and serve. Typical Nutrient Values per Serving: Energy (Kcal), 145, 7% Protein (g), 1.7 Carbohydrates (g), 21.6 Of which sugars (g), 19.3, 21% Fat (g), 2.4, 3% Of which saturates (g), 2.1, 11% Fibre (g), 1.8 Sodium (g), 0.02 Salt, 1%

 Preparation 1. Cut the parsnips, sweet potato, carrot and courgette into chunks and place in a roasting tin. Add the onions and pepper, drizzle with oil and roast in pre-heated oven 180°C (fan assisted)/Gas mark 5 for 25–30 minutes or until cooked. 2. When cooked mix with the tomatoes, tomato puree, chilli powder and herbs. 3. Meanwhile prepare the sauce by placing the Flora Buttery spread and flour into a saucepan. Add the Skimmed milk gradually, constantly stirring over a moderate heat. Bring to the boil. Cook for 2–3 minutes until smooth and thickened. Add half the cheese and the mustard. 4. Assemble the lasagne by placing half the vegetables in an ovenproof dish, cover with three sheets of lasagne and top with half the sauce. Repeat layers ending with cheese sauce. Sprinkle with remaining cheese and return to oven for 35–40 minutes until golden brown. Typical Nutrient Values per Serving (200g): Calories (kcal) 488, Sugars (g) 19.6, Saturated Fat (g) 4.7, Salt (g) 1.2

 Preparation 1. Combine the chilli and paprika and sprinkle evenly over the chicken. 2. Heat the Flora Cuisine in a non stick frying pan, and fry the chicken with the onion until it is cooked through. 3. Halve the avocado, remove the stone and skin and cut into small dice. Sprinkle over the lime juice. To serve, divide the chicken and onion evenly between the tortillas, add the pepper, avocado, yoghurt and chopped coriander, roll up and enjoy! Typical Nutrient Values per Serving: Calories (kcal) 411, Sugars (g) 7.7, Fat (g) 15.8, Saturated Fat (g) 4.3, Salt (g) 0.93

 Preparation 1. Pre-heat oven to 180°C (350°F) Gas mark 4 ( 170°C for fan assisted ovens). 2. If desired brown the sausages under a grill. Place the sausages, onions and mushrooms in an ovenproof casserole dish. 3. Mix the contents of the sachet with the water and add to the casserole. 4. Cover and cook in the oven for 1 hour. 5. Ensure piping hot and serve immediately. Typical Nutrient Values per Serving: Calories (kcal) 405, Sugars (g) 4.7, Fat (g) 27.3, Saturated Fat (g) 9.9, Salt (g) 1.90

 Preparation 1. Toss the chicken with the fajita seasoning to marinate it. 2. Meanwhile, heat the oil in a non- stick frying pan. Add the chicken, and stir–fry for 10 minutes. Add the lime juice as it cooks. 3. Fill the taco shells with the chicken, lettuce and salsa and top with the mayonnaise mixed with the pepper sauce. Typical Nutrient Values per Serving: Calories (kcal) 341, Sugars (g) 2.5, Fat (g) 12.5, Saturated Fat (g) 2.1, Salt (g) 4.64

 Preparation 1. Cook the potatoes in salted boiling water for 15–20 minutes until tender. Drain and keep warm. 2. Cook the sausages until golden brown and cooked through. 3. Meanwhile, heat the oil, add the onions and cook for about 5–10 minutes, stirring occasionally until soft and beginning to turn golden brown. Add the stock and simmer for about 5 minutes until the liquid has reduced by half. 4. Mix the cornflour with a little water to make a smooth paste and stir into the onion mixture. Bring back to the boil and simmer gently for 1 minute. Stir in the redcurrant jelly and season to taste. 5. Add the mustard to the drained potatoes and mash with the milk and Flora Buttery. 6. Spoon a couple of tablespoons of mash onto each serving plate and serve with the sausages and red onion gravy. Typical Nutrient Values per Serving: Calories (kcal) 533, Sugars (g) 9.2, Fat (g) 26.5, Saturated Fat (g) 9.3, Salt (g) 2.46