Spicy Citrus Prawns (Serves 2 at 3 propoints each)

De-vein 150g shelled raw king prawns. Place in a bowl and mix in 2 tsp Thai Red Curry paste, 2 cloves garlic (crushed), and the zest and juice of 1 lime. Mist a frying pan with low fat cooking spray and fry the prawn mixture for 1-2 mins, turning until they turn pink. Remove from the pan and set aside.

Add 1 x 400g tin of chopped tomatoes, and 1 tsp caster sugar. Simmer for 5 mins. Stir in 100g tenderstem broccoli, chopped, simmer for 2 mins, then stir in 1 tbsp half fat creme fraiche, and put the prawns back in.

NB. I cooked the broccoli first and then added it to the sauce once cooked and we had it with 60g rice (for an extra 6 propoints).

Superhealthy Singapore Noodles (Serves 4 at 10 propoints per serving)

4 nests of egg noodles
1 tbsp sunflower oil
100g tenderstem broccoli, sliced
1 red pepper, deseeded and chopped
85g baby corn, quartered
2 garlic cloves, crushed
1 red chilli, deseeded & chopped
thumb sized piece of fresh ginger, peeled & finely chopped
2 skinless chicken breasts, sliced
100g shelled raw prawns
1 heaped tbsp Madras curry paste
2 tsp soy sauce
100g beansprouts
15g pack coriander, chopped
4 spring onions, shredded
Lime wedges (for serving)

1. Pour boiling water over the noodles and leave to soften. Heat the oil in a non stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, ginger and chilli until softened. Remove from the wok.

2. Stirfry the chicken and prawns until just cooked, set aside with the vegetables. Add the curry paste to the pan. Stir fry for a few seconds then add 150ml water and the soy sauce. Allow to bubble, then add the drained softened noodles and beansprouts and toss together to coat.

3. Return the vegetables, chicken and prawns to the wok with coriander and spring onions. Toss well over the heat and serve with lime wedges.

Jamie's Fish Pie - Serves 6 at 9 Propoints per serving

1kg potatoes
1 carrot
2 sticks celery
120g half fat cheddar
1 lemon
4 sprigs flat leaf parsley
300g salmon fillets, skin off and bones removed
300g undyed smoked haddock fillets, skin off and bones removed
125g raw king prawns, peeled
1 tbsp olive oil
Good handful of spinach

1. To prepare your fish pie, preheat the oven to 200c/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut them into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until they're soft.

2. Meanwhile get yourself a deep baking tray and stand a box grater in it. Peel the carrot, then grate the celery, carrot and cheddar on the course side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely chop the parsley leaves and stalks and add these to the tray.

3. To cook and serve your fish pie, cut the salmon and smoked haddock into bite-sized chunks and add them to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with the olive oil and add a good pinch of salt and a grind of black pepper. Add the handful of spinach and now mix everything together really well.

4. By now your potatoes should be cooked , so drain them, and mash with a touch of bertolli light (or other low fat spread). Mash until it is nice and smooth, then spread evenly over the top of the fish pieces and grated veg.

5. Place your beautiful fish pie in the preheated oven for around 40 minutes, or until it's cooked through, crispy and golden on top.