Often Slimming World meals can be nice enought but after a lot of faff. So much so that I would say that moree likely than not I would rather a little more fat in return for a little  it less faff.

This Christmas we have  been enjoying their new Festive Feasts book. Already we have enjoyed a delicious recipe of Mediterranean Sea  Bass on a bed of roasted red peppers and black olives. Tonight, for New Year’s Day we had seared duck breast with an orange sauce and a side of mashed parsnip. It was quick, it was easy, and super scrummy. And most importantly of all it was faf-free.

Watched the first episode in the new series of Sherlock which was predictably equal measures of Clever and the Incomprehensible (does Benedict Cumberbatch as Sherlock understand some of streams of dialogue to escape his lips?). I think my favourite moments were the text exchanges between John Watson (Martin Freeman) and the person whom I shall call ‘the girl onf the bus’. I don’t remember her haeing any spoken lines at all and would like to remember it as this being like this.

This classic British pie is the perfect comfort food, just right for the whole family. Serve it with peas or your favourite Superfree veg for a filling, sumptuous supper.

Serves: 4
Cook time: 45 mins
Syns per serving: 4½

Low calorie cooking spray
300g beef frying steaks, all visible fat removed, cut into bitesize pieces.
100g ready prepared, lamb`s kidneys, white cores removed, roughly chopped
1 carrot, peeled and finely cubed
1 celery stick, finely cubed
200g baby button mushrooms
1 onion, finely chopped
2 tbsp worcestershire sauce
1 tsp garlic salt
1 tsp finely chopped fresh thyme
300ml beef stock
1 level tsp gravy granules
112g ready-to-roll light puff pastry
2 eggs, lightly beaten
700g floury potatoes, such as maris piper, peeled and cut into chunks
salt and freshly ground pepper
200g fat-free natural fromage frais
300g frozen or fresh peas
a small handful each of fresh mint and flat-leaf parsley, roughly chopped

1. Preheat your oven to 220°C/fan 200°C/gas 7. place a large pan sprayed with low calorie cooking spray over a high heat. Add the steak, kidneys, carrot, celery, mushrooms, onion, Worcestershire sauce, garlic salt, thyme, beef stock and gravy granules. Bring to the boil, then cook over a high heat, stirring occasionally for 6-8 minutes or until thickened.
2. Divide the mixture between 4 individual pie dishes. roll out the pastry on baking paper and cut out 4 lids. Brush the rim of eash dish with a little of the egg, add the pastry lids and seal the edges with a fork. Make a hole in the centre of each pie, then brush the lid with more egg. Bake for 15-20 minutes or until the pastry has risen.
3. Meanwhile boil the potatoes for 15-20 minutes, or until tender. Drain, season, then mash with the fromage frais until smooth. Just before the pies are ready, boil the peas with the mint for 2-3 minutes, then drain and season. Serve the pies with the peas and the mash garnished with parsley.

Tip: You can make an adults-only ale pie by replacing 100ml of the beef stock with the same amount of brown ale, adding ½ syn per serving.

Serves 4
3 medium aubergines, sliced
2 large onions, finely chopped
2x 400g/14oz cans chopped tomatoes
5ml/1 tsp dried mixed herbs
2-3 garlic cloves, crushed
6 sheets no pre-cook lasagne
salt and black pepper

For the cheese sauce:
2 level tbsp cornflour
284ml/½pt skimmed milk
142g/5oz fat free natural fromage frais
1 level tsp Dijon mustard
pinch of grated nutmeg
salt and freshly ground black pepper
57g/2oz reduced fat Cheddar cheese, grated

Preheat the oven to 200ºC/400ºF/Gas Mark 6.

1. Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer. Leave to stand for 1 hour, then rinse and pat dry.
2. Grill the aubergines with a little frylight for about 5 minutes each side.
3. Fry the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning. Bring to the boil and simmer, covered for about 30 minutes.
4. Meanwhile, make the cheese sauce, blend the cornflour with a little milk. Heat the remaining milk and bring to the boil. Stir in the cornflour mixture and cook for 1-2 minutes, stirring until thickened. Remove the pan from the heat and beat in the fromage frais, mustard and nutmeg with a wooden spoon. Season to taste. Stir most of the grated cheese into the sauce, reserving a little for the topping.
5. Arrange the aubergines in the base of an ovenproof dish, spoon over half the tomato sauce. Arrange 3 layers of lasagne on top. Repeat with second layer. Add a third layer if desired.
6. Spoon over the cheese sauce, cover an bake for 30 minutes. Remove the lid for the last ten minutes to brown the crust. Serve hot with a mixed salad.

Freezer Note
This dish freezes well; cook for only 20 minutes, cool, then freeze. Reheat at 170ºC/375ºF/Gas Mark 3 for 20 minutes; increase the temperature to 200ºC/400ºF/Gas Mark 6 for 10 minutes to brown the top.