Ready for Christmas entertaining? These deliciously light, festive recipes are sure to impress
BACON-WRAPPED SCALLOPS
ON CRUSHED PEAS
Ready in 20 minutes
SERVES: 4
• 6 dry-cured back bacon rashers, all visible fat removed, halved lengthways • 12 shelled fresh scallops • 400g frozen peas
• 4 tbsp chopped fresh mint, plus sprigs to garnish • 6 tbsp fat-free natural Greek yoghurt • 2 tsp lemon juice • Low-calorie cooking spray
1 Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with non-stick baking paper. Place the bacon strips side-by-side on the baking sheet and bake until they are cooked through but still pliable – about five minutes. Remove from the oven and set aside until cool enough to handle.
2 Meanwhile, pull away and discard the little muscle from the side of each scallop but leave the orange corals in place. Pat the scallops dry on kitchen paper and season lightly. Wrap a piece of bacon around each scallop, trying to keep the coral to one side or the other, then secure in place with a cocktail stick.
3 Bring a pan of lightly salted water to the boil. Add the peas, bring back to the boil and cook for one minute. Drain the peas, transfer them to a food processor and add the mint, yoghurt, lemon juice and some seasoning. Pulse until you have a slightly coarse paste then scoop them back into the pan and keep warm over a low heat.
4 Meanwhile, heat a non-stick frying pan over a medium-high heat. Spray with a little low calorie cooking spray, add the scallops and sear for two minutes. Flip them over and cook for another two minutes.
5 Season the pea purée to taste and spoon three small piles on to each plate. Rest a scallop on top of each pile of peas. Grind over a little pepper, garnish with mint sprigs and serve.
SAGE AND APPLE FILO SAUSAGE ROLLS
Ready in 45 minutes
SERVES: 24
• 1 small onion, finely chopped 150g lean pork mince (5 percent fat or less) • 6 Slimming World Pork Sausages, thawed and skinned (available from Iceland stores) • 1 small Cox’s apple, peeled, cored and finely diced
• 1 tbsp finely chopped fresh sage
• 1 medium egg, beaten • 2 x 45g filo pastry sheets • Low-calorie cooking spray
1 Preheat the oven to 200C/400F/Gas 6. Put the onion, pork mince, sausage meat, apple, sage, most of the beaten egg and some seasoning into a bowl. Then mix well.
2 Divide the mixture in half and shape into two long sausages – as long as your sheets of filo pastry. Lay one sheet of filo pastry on a work surface and spray lightly with a little low-calorie cooking spray. Lay the other sheet on top. Cut in half lengthways to make two strips.
3 Lay a
