What’s better than a night in with friends, sharing delicious food and enjoying each other’s company? Here’s a fantastic menu that your guests will enjoy and keep you on track, too. Feel free to tuck in!
Seared scallops with pea purée & Parma ham crisps
Scallops require minimal cooking and their sweet, delicate flavour pairs perfectly with crisp Parma ham and sweet peas
Serves 4 Prep time 5 minutes Cook time 15 minutes Calories 130 per serving
SmartPoints® per serving
250g frozen peas 2 tbsp half-fat crème fraîche 3 mint sprigs, leaves picked and finely chopped 2 slices Parma ham, halved lengthwise Calorie controlled cooking spray 200g raw scallops 50g pea shoots
1 Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the peas in a pan of boiling water for 3-4 minutes, then drain and refresh under cold running water.
Reserve a handful to garnish, then whizz the rest in a blender or food processor with the crème fraîche and mint until you have a coarse purée. Season to taste, then set aside and keep warm. Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.
2 Mist a nonstick frying pan with cooking spray and heat over a medium-high heat. Season the scallops and sear for 2-3 minutes until golden, turning once. Divide the pea purée between small plates, top with a scallop and Parma ham crisp, then serve garnished with the reserved peas and pea shoots.
Cook’s tip
Keep starters simple when cooking more than one course. Sensational ingredients which need minimal prep will give you time to crack on
Super spiral veggie tart
Impress your guests with this showstopping centrepiece. Swirls of vegetable ribbons encased in a flaky pastry is every bit as delicious as it looks
Serves 6 Prep time 45 minutes Cook time 1 hour 10 minutes Calories 296 per serving
SmartPoints per serving
225g plain white flour, plus 1 tsp for dusting 115g low-fat spread, cubed and chilled in the freezer for 30 minutes
Calorie controlled cooking spray 1 onion, diced 2 garlic cloves, crushed 250g butternut squash, cubed 4 tsp fresh sage, roughly chopped 3 courgettes, trimmed 3 carrots 3 aubergines, halved lengthways 1 tbsp olive oil 1 tbsp agave syrup 1 tsp chilli flakes Green salad leaves, to serve
1 To make the pastry, sift the flour into a bowl with a pinch of salt. Rub in the spread until the mixture resembles breadcrumbs. Add 2 tbsp ice-cold water and bring together with a knife. Turn out onto
