Salmon Kedgeree (Serves 4 at 12 propoints per serving)

1 tbsp vegetable oil
700g onions, sliced
2 tsp garam masala
1 garlic clove, crushed
75g split green lentils, soaked in 300ml boiling water for 15 mins, then drained
750ml hot vegetable stock
225g basmati rice
1 green chilli, deseeded and finely chopped
350g salmon fillet
salt & ground black pepper

1. Heat the vegetable oil in a pan, add the onions and cook for about 5 mins or until soft.

2. Add the garam masala and garlic and cook, stirring for 1 minute. Add the drained lentils and stock, cover and cook for 15 mins. Add the rice and the chilli, and season with salt and pepper. Bring to the boil, cover and simmer for 5 mins.

3. Cook the salmon fillet in the oven, and when it is done flake it. Add it to the rice and fork through once the rice is cooked and has absorbed all the stock.

Thai Style Chilli Chicken on brown rice (Serves 4 at 10 pro points per serving)

2 garlic cloves, crushed
1 lemongrass stalk, very finely chopped
1 tbsp grated ginger
1 red chilli, deseeded and finely chopped
2 tbsp chopped coriander
4 tbsp lime juice
1 tbsp soy sauce
350g skinless chicken breast
300g brown rice
4 shallots, thinly sliced
1 medium carrot, cut into fine strips
100g mangetout
2 pak choi, heads roughly shredded

1. In a bowl mix together the garlic, lemongrass, ginger, chilli, coriander, lime juice and soy sauce. Add the chicken strips, cover and leave to marinate for 30 mins or more if you have time.

2. When ready to eat, cook the brown rice in lightly salted boiling water as per the packet instructions.

3. Ten mins before the rice is ready, heat some cooking spray in a wok. Lift chicken out of hte marinade juices and stir-fry for 5-6 mins, then add shallots, carrot and mangetout. Stir-fry for another 2-3 mins, then add the pak choi and marinade juices and cook until wilted. Drain the rice and serve with the chilli chicken.