Vegetarian Moussaka

I love moussaka but it always seemed too much hassle to make it from scratch… until I realised that there was an alternative to making cheese sauce for the top. So I gave it a go and the result was awesome.

The dish uses quite a lot of olive oil, but because the filling is made from lentils rather than meat, it’s less fattening than the traditional version would be. Using low-fat creme fraiche as a topping also helps keep the fat count down, and has the added benefit of giving it a nice tang (why, yes, I am addicted to the stuff!).

Serves 2

Ingredients

• 1/2 mug brown lentils
• 1 mug water
• 1 onion, chopped
• 2 cloves garlic, crussed
• 1tsp mixed dried herbs
• 200ml passata
• 1 aubergine (eggplant)
• olive oil
• low fat creme fraiche

Cheesy broccoli and pasta bake

Serves 1 very hungry person alone, or 2 reasonably hungry people with bread and salad as accompaniments

Ingredients:

• 100-150g low-fat creme fraiche
• 50g blue cheese (Stilton or St Agur work well, but you could use whatever you have)
• 1/2 teaspoon soy sauce
• handful of broccoli spears
• enough dried pasta to fill a big mug
• handful of breadcrumbs or dried stuffing mix

Equipment:

• 2 saucepans (one medium, one small)
• 1 baking dish
• wooden spoon
• chopping board
• sharp knife