Silicon Simplicity

Serves 2
128 calories per serving

Ingredients
175g sweet potato peeled and chopped into rough cubes
175g butternut squash peeled and chopped into rough cubes
Tip: To save time you can buy packs of ready chopped squash + sweet potato from superstores such as Waitrose/ Ocado and M&S
0.75L chicken stock such as Knorr stock granules made to instructions on the packaging
¼ teaspoon cumin
½ teaspoon cinnamon
Salt and pepper
2 tablespoons of low fat Greek yogurt

Method
Add the chopped butternut squash and sweet potato to a pan of chicken stock. Bring to the boil and then simmer until the vegetables soften (for approx 15-20 minutes). Transfer the stock, squash and sweet potato to a blender and blitz until a smooth soup forms. Add the cumin and cinnamon plus salt and pepper to taste and give the mix one more, quick blitz. The stock should normally be quite high in salt so you may not need to add more- taste first.

This recipe made 2 large bowls of soup which we enjoyed served with a swirl of Greek yogurt on top.

3-4 servings.

519 calories per one serving when divided between 3.
389 calories per one serving when divided between 4.

Ingredients
200g basmati rice
7oz half fat coconut milk
6oz water
4 Kaffir lime leaves
Pinch of salt
340g mini chicken breast fillets
1 cal olive oil spray
3 tablespoons plum jam
2 tablespoons honey
2 tablespoons light soy sauce

Method
Add the rice, water, coconut milk, lime leaves and a good pinch of salt to a saucepan and bring to the boil. Once the liquid starts to bubble reduce to a low heat, cover, and leave to simmer for 12-15 minutes or until the rice has absorbed all the liquid.