Carrot, spinach & pumpkin seed muffins

Ingredients

• 1tbsp sunflower oil
• 1 onion, finely chopped
• 1½tsp ground cumin
• 100g baby spinach, stalks removed
• 250g self-raising flour
• 1tsp bicarbonate of soda
• 2 eggs
• 250g low-fat natural yogurt
• 100g carrot, coarsely grated
• 75g sweetcorn, tinned in water or frozen (defrosted, if frozen)

Method

1. Line a 12-hole muffin tin with silicon or paper cases. Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large non-stick pan and cook the onion for 5 min until softened. Add the cumin and cook for a few more min. Add the spinach with 4tbsp hot water and cook for 1 min (the liquid will evaporate). Remove from the heat and leave to cool for a few min.
2. Put the flour, bicarbonate of soda and cooled onion mixture in a large bowl. Mix the eggs and yogurt together and add to the bowl with the carrot, sweetcorn and pumpkin seeds. Gently mix, then spoon into the cases and cook for 20–25 min until golden brown and firm to touch.

Spicy tomato & prawn spaghetti

Ingredients

• 350g spaghetti
• 7 large vine tomatoes, chopped
• 2tbsp olive oil
• 2 garlic cloves, finely sliced
• 1tsp chilli paste
• 1tsp red wine vinegar
• Pinch of sugar
• 300g peeled and deveined raw king prawns
• Half a small bunch of fresh parsley, chopped

Method

1. Cook the spaghetti according to the pack instructions. Drain, reserving a good splash of the cooking water.
2. Meanwhile, heat a dry non-stick frying pan. Add the tomatoes, then cover and cook over a medium-low heat for 10 min. Add the oil, garlic, chilli paste and vinegar, then season with ground black pepper and the pinch of sugar. Cover again and simmer for 5 min or until the sauce thickens.
3. Add the prawns to the sauce and cook, stirring, until they are just pink. Toss with the spaghetti, the reserved cooking water and the chopped parsley, then divide among 4 bowls to serve.