HOW TO MAKE TOM KERRIDGE’S COURGETTE AND CARDAMOM CAKE
Yes, you can have dessert on a diet.
If you haven’t tried vegetables in your baking yet, you should. Beetroot, sweet potato and courgettes (when done right) can add extra flavour and nutrients and help keep a sponge moist.
It also means you can skip using so much butter, for a much lighter and more diet-friendly dessert. Tom Kerridge devised this courgette and cardamom cake for his new book, Lose Weight For Good, for people who want to keep a check on their weight but still enjoy good grub.
- Sunflower oil spray
- 250g half-fat margarine
- 100g caster sugar
- 4tbsp granulated sweetener
- 3 large free-range eggs
- 250g self-raising flour
- 1tsp bicarbonate of soda
- 1tsp ground cardamom
- 1 vanilla pod, split and seeds scraped
- Finely grated zest of 2 limes
- 200g courgettes, grated
For the icing:
- 100g icing sugar
- 1tbsp light cream cheese
- 1tbsp lime juice
- Grated zest of 1 lime
1. Preheat the oven to fan 180°C/gas 4. Spray a 900g (2lb) non-stick loaf tin with a few sprays of oil.
2. Using a stand mixer or electric hand whisk and large bowl, cream together the margarine, caster sugar and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Sift the flour, bicarbonate of soda and ground cardamom together over the mixture, add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes.
4. Spoon the cake mixture into the prepared tin and gently level the surface. Bake on the middle shelf of the oven for 50-60 minutes. To test, insert a skewer into the middle of the cake: it should come out clean; if not give it a little longer.
5. Once cooked, leave the cake to cool in the tin for five minutes, then transfer to a wire rack to cool completely.
6. To make the icing, in a bowl, whisk the icing sugar, cream cheese and lime juice together until smoothly combined.
7. Spread the icing on top of the cake and sprinkle with the lime zest. Cut into eight thick slices to serve.
Calories per serving: 365
HOW TO MAKE TOM KERRIDGE’S BAKED COD WITH BEANS, COURGETTE AND CHORIZO
Looking for healthy dinner ideas? Try this tasty yet simple fish dish.
Who says you can’t eat cured meat when you’re watching your weight? Michelin star chef Tom Kerridge has created a range of recipes for his new book, Lose Weight For Good book, which won’t leave you feeling hungry or craving junk food.
This clean, fresh fish dish includes a small amount of chorizo to add a tasty, crispy layer- so you won’t feel like you’re depriving yourself too much. It’s bound to be a hit…
- 2tsp flaky sea salt
- 1tsp hot smoked paprika
- 2 cod fillets (200g each)
- 3 medium courgettes, cut into chunks
- 4 garlic cloves, thickly sliced
- 200ml fresh fish stock
- 1tsp dried oregano
- Olive oil spray
- 400g tin butter beans, rinsed and drained
- 200g cherry tomatoes on the vine
- 40g pitted green olives
- 8 thin slices of chorizo
- Finely grated zest and juice of 1 lemon
- Sea salt and freshly ground black pepper
- Flat-leaf parsley, finely chopped, to finish
1. Mix the flaky salt with half a teaspoon of smoked paprika and sprinkle over both sides of the cod fillets. Place them on a plate, cover with cling film and refrigerate for one to two hours.
2. Preheat the oven to fan 180°C/gas 4. Line a roasting tin with baking parchment.
3. Place the courgettes in the roasting tin. Add the garlic and pour on half of the fish stock. Sprinkle with the oregano and some salt and pepper. Spray with 25-30 sprays of oil. Cook on the middle shelf of the oven for 15 minutes.
4. Remove the fish from the fridge, wash off the salt and pat dry with kitchen paper.
5. Take the tray from the oven and mix through the butter beans. Nestle the fish fillets into the mixture, along with the cherry tomatoes and olives. Pour on the rest of the fish stock. Lay the chorizo slices, overlapping, on top of the cod fillets.
6. Sprinkle the lemon zest and juice and the remaining half teaspoon of smoked paprika over everything and season with salt and pepper. Spray another 20 sprays of oil over the surface and bake in the oven for 12 minutes, until the fish is just cooked. Sprinkle with chopped parsley and serve.
Calories per serving: 535
HOW TO MAKE TOM KERRIDGE’S SHAKSHUKA BREAKFAST EGGS
You’ll never want boring fried eggs again.
If you’re on a bit of a health-kick, making sure you get a nutritious breakfast is essential.
Eggs – naturally high-protein with loads of good vitamins – have been found to keep you fuller for longer than things like cereal or toast.
Shakshuka, a skillet of eggs cooked in a spicy tomato sauce, is traditionally from North Africa, but the dish is gracing Instagram accounts everywhere now.
Tom Kerridge’s version, from his new book Lose Weight For Good, is a perfect way to start the day, and very simple to make. Crack on…
- 1tsp light olive oil
- 1 red onion, finely sliced
- 1 large red pepper, cored, deseeded and diced
- 1 large green pepper, cored, deseeded and diced
- 4 garlic cloves, finely sliced
- 1tsp ground cumin
- 1/2tsp ground cinnamon
- 2 tsp hot smoked paprika
- A pinch of flaky sea salt
- 2 x 400g tins chopped tomatoes
- 4 medium free-range eggs
- 50g half-fat feta
- A handful of coriander leaves, roughly chopped
- Freshly ground black pepper
1. Heat the oil in a medium non-stick frying pan (that has a lid) over a high heat. Add the onion and cook for two minutes, then add the peppers and garlic and cook for a further four minutes. If the veg begin to stick, add a splash of water to the pan.
2. Stir in the cumin, cinnamon, paprika and salt and cook, stirring, for about 30 seconds, until the spices become fragrant. Tip in the tinned tomatoes, stir to combine and lower the heat. Simmer for 10-15 minutes until the sauce thickens slightly.
3. Make four small wells in the tomato sauce for your eggs. Crack an egg into each well and place a lid on top of the frying pan. Leave the eggs to cook for five minutes or until the whites are just set.
4. Crumble the feta over the surface and finish with the chopped coriander and a grinding of pepper. Serve straight from the pan.
Calories per serving: 375