Ingredients

Instructions

Heat the liquid margarine in a saucepan and fry chicken until lightly browned.
Add the stock, olives, mixed herbs and lemon. Cover and simmer for 20 minutes.
Remove chicken and whisk in parsley, margarine and honey. Boil and reduce until slightly thickened.
Replace chicken and reheat. Serve with cooked pasta or rice.

Ingredients

Instructions

Heat the liquid margarine and sauté the onion until soft. Add the rice and stir until well coated with the liquid margarine.
Add enough stock to just cover the rice and simmer until absorbed. Add more stock and repeat until all stock and wine is used.
Add peas for last 3 minutes of cooking time and gently stir in lemon and herbs.
While the risotto is cooking, place each salmon fillet on a square of foil and top with the margarine and lemon juice. Fold up and cook in preheated oven 180ºC for around 15 minutes or until cooked.
Serve the fish on top of the risotto and garnish with fresh herbs.

Ingredients

Instructions

Pour liquid margarine in an ovenproof casserole dish, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned. Add the pork steaks and cook for about 3 minutes on each side until golden brown.
Add the stock, cider and sage. Season with pepper.
Cook in a preheated oven at 180ºC for about 40 minutes or until the pork is tender.
Meanwhile, arrange the olive bread on a non-stick baking sheet. Add the apple wedges. Melt liquid margarine and brush it over the olive bread and apple.
Once the pork has cooked for 15-20 minutes, put the olive bread and apple into the oven and cook for the final 20-25 minutes.

Ingredients

liquid margarine
1 onion, chopped
2 garlic cloves, crushed
4 skinless, boneless chicken thighs, halved
1 red pepper, seeds removed and chopped
450g mixed seafood, such as white fish, prawns, squid, mussel - thawed if frozen
350g white rice
lemon juice, to taste
4 tablespoons finely chopped fresh herbs and
lemon wedges to serve

Instructions

Cook the rice according to packet instructions and drain.
Meanwhile, pour the liquid margarine in a large pan, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft but not browned.
Add the chicken and cook for 5 minutes, stirring occasionally, until the chicken begins to turn golden brown.
Stir in the pepper and seafood. Add the rice and toss gently over medium-low heat until hot through.
Sprinkle with lemon juice to taste, add the herbs and serve.

Ingredients

Instructions

Put the onions, garlic, ginger and almonds into a food processor. Add 6 tablespoons cold water and blend to a paste.
Pour the liquid margarine into a large pan, add the chicken, vegetables, cardamom pods, cloves and cinnamon stick. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown.
Add the onion paste, coriander seeds and cumin seeds. Cook, stirring, for 2-3 minutes. Add the plain yoghurt and 100ml (4fl oz) water, bring to the boil, cover and simmer gently for 30-40 minutes.
Meanwhile, cook the rice according to packet directions.
Stir the garam masala and fresh coriander into the chicken mixture and serve with the rice. Garnish with toasted flaked almonds if wished.

Ingredients

liquid margarine
1 onion, finely chopped
1 garlic clove, crushed
280g arborio rice
2 vegetable stock cubes, dissolved in 600ml boiling water
400g mixed fresh vegetables, such as asparagus, diced red pepper, baby corn, button mushroom slices, tiny broccoli spears, courgette, mange touts
Black pepper
2 tablespoons chopped fresh herbs, such as parsley or thym

Instructions

Pour the liquid margarine into a large pan, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft but not brown.
Add the rice and cook, stirring, for 2 minutes.
In another pan, keep the stock hot. Using a ladle, add about 150ml hot stock and simmer the rice gently, stirring frequently, until the liquid has been absorbed. Continue adding the stock in this way and cooking (about 10 minutes) until the rice is almost tender.
Stir in the vegetables and continue cooking gently for about 5 minutes until the rice and vegetables are tender, virtually all the stock has been absorbed and the mixture is creamy.

Ingredients

Sauce

Instructions

Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender. Drain and spoon into an ovenproof dish and keep warm.
Stir the flour into the margarine in the pan and cook for 1-2 minutes, stirring. Remove from the heat and gradually stir in the skimmed milk. Return to the heat and bring to the boil, stirring continuously, until the sauce is smooth and thickened. Add the drained mushrooms and mustard and heat through.
Remove from the heat, stir in 85g grated cheese until melted and season to taste with salt and pepper. Pour the sauce over the cooked vegetables.
Mix together the remaining 25g grated cheese with the breadcrumbs and sprinkle over the sauce. Place under a preheated hot grill until the cheese has melted and the topping is golden brown. Serve garnished with tomato wedges and parsley.

Instructions

Pour the liquid margarine into a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock and bring to the boil.
Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
Meanwhile, cook the rice according to packet directions.
Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lime or lemon rind or juice.
Serve the vegetables with the rice, garnished with lime or lemon zest.