serve with steamed rice, sliced radishes and chopped spring onions, or whatever veg and rice you want! don't be afraid to use chorizo - it's what makes this one so tasty! Substituting it for something lower in syns will just dull the flavour. Syns are there to be used! tablespoon of brown sugar (please, don’t use sweetener – you could, but it’ll ruin the taste of the dish) (3 syns) or swap for honey (1 tbsp – 2.5 syns) So! Before we get to the various questions we get asked a lot, just a big thank you to everyone who has bought the book – we do love you all and remain incredibly grateful for everything you do for us. If you have the book, please do consider taking a moment to leave us a review, because every last one helps us out. We don’t ask for a lot! The questions then! when boiling, add the rice and cook for 12 minutes, then drain in a sieve and return to the pan with the lid on until ready to serve

Yep. After forgetting some of that information in the last book (it was our first time, be kind!), we have made sure it’s in here. All recipes are below 500 calories (that’s per portion) and most, unless clearly indicated, serve four. Where possible, we have made sure to show where recipes are suitable for gluten free too! Why don’t you use sweetener / Quark / Frylight in your recipes? First let me begin this post by apologising to everyone because I know I am very, very late with my usual apology about not posting enough and the subsequent fervent and well-meant and then entirely ignored promise to post more. But for once we have a genuine excuse above and beyond I saw something shiny on the floor or we’ve been on holiday. See, and I know most of you will know this, we have welcomed our third child DINNER TIME into the world. I mean technically it’s our fourth child but the planner doesn’t count because I think Paul ate some lead during cooking it up. Actually that is very unfair, the planner remains a hidden joy!Lordy no. Paul and I are both very lazy and very tight and as a result, there’s nothing in this cookbook (or indeed our other two) which you can’t find in Tesco or any other major supermarket. We never buy an ingredient to use just once because that’s a poor economy. Similarly, neither of us are chefs and nothing in the book is difficult to throw together. If you’re unsure of your cooking ability, you need not worry with our books. A note on our Facebook group. One of my favourite acts that I’ve seen blossom is the ‘pay it forward’ scheme operating, where those who are struggling to buy the book are being gifted it by those in a position to help. It was completely unexpected, but speaks so much to the good in our group. There’s a reason you don’t see much negativity in our group: because it’s full of terrific people. I confess myself ridiculously proud of it. A reminder though: if you’re struggling for money, please, don’t be buying our cookbook – save that for when you have some cash! There’s over 700 recipes now in our index and although they don’t look quite so professional in the photos, the food recipes themselves are exactly the same calibre as you get in the book – and for free. you can use normal tomatoes in this if you prefer - just cut them up into cherry tomato-sized chunks

find a baking tray that’s the right size so that you can sit the skewers for the next bit on either side – a pyrex dish is perfect for this when the water is boiling, add the noodles and cook for 4 minutes, then drain and rinse with cold water remove the pan from the heat and stir in the lime zest, juice of half the lime and half of the chopped coriander get a good solid pan out of the cupboard and start cooking your rice – this dish only takes about fifteen minutes or so If you have it, and you love it, please consider leaving us a review: it makes all the difference! And, please, if you’re a member of any facebook groups, do share us! Spread the word. It’s just me and Paul here and there’s only so much we can do!

Christmas Gifts

I’m not going to keep you too long, but I wanted to let you know that I’ve found a butch new past-time – boxing! Well past-time might be overselling it but we’ve just done a boxing class at boot camp and I bloody loved it. I suppose there was always a certain inevitability that I’d enjoy being pummelled in the ring by someone more tattoo than man but still. N0, none of that business, just a few boxing moves in the darkness. meanwhile, roughly chop the coriander (stalks and all) - unless you're the sensible sort like me, where you'll scrape it immediately in the bin) of mushrooms – now, get a good mix (the oriental selection in Tesco is absolutely perfect) of types and flavours and chop them up to a good uniform size – don’t just get boring plain mushrooms, you need the flavour the recipes do not use crap like artificial sweetener or margarine to be low-calorie – they’re just good, decent recipes using proper ingredients; If you don't have a slow cooker and are thinking of investing in one, it can be hard to know the best one to choose. You certainly don't need a all bells and whistles expensive one, there are some great cheap options out there.

There is a downside to the whole experience – slipping on a pair of communal gloves that have been used for eight classes previously that day…was grim. I felt like I was fisting an especially lubed bumhole. Now: I’m going to tell you something but because it’s super rude, I’m going to a) hide it in white text so you’ll need to highlight it and b) suggest that anyone prudish scrolls to the next paragraph. Don’t say you weren’t warned!up the amount of spinach as high as you want too - we love spinach here and could cheerfully double or triple the amount

three of our favourite bloggers now have either a book out or a book coming, and we encourage you to support them as much as you can: We really couldn’t be prouder of dinner time – and we would love your support! So if you know someone who has our book, tell them about the new one – and if you see any of our posts on social media, be sure to share them!

top tips for chicken doner kebab wraps

finely mince that garlic and ginger with ease - get a Microplane grater and you’ll use it every day! add the mince and cook until browned (about 6-8 minutes), then scoop out the pan into a large bowl and stir in the hoisin and oyster sauce and half of the soy sauce and set aside add the korma paste, garlic, tomato puree and half of the green chilli to the pan, stir and cook for one minute cover the bowl in cling film and leave to marinade in the fridge for at least 3 hours, or ideally overnight