LOW-CALORIE COMFORT DINNERS

Enjoying an indulgent supper doesn’t mean you have to pause your diet, as these recipes from Pinch of Nom prove

SAMUEL GOLDSMITH

Chicken, bacon and leek cottage pie

SERVES 4

A comforting cottage pie, but not as you know it! Adding chicken and bacon brings a wonderful flavour, different from your typical pies. Serve with gravy and steamed veggies if you like, for an easy family dinner.

TIP IF YOU ARE NOT A FAN OF LEEKS, SLICED MUSHROOMS WOULD WORK WELL TOO

UNDER 450 CALS

YOU WILL NEED

740g potatoes, peeled and quartered

Low-calorie cooking spray

1 large leek, trimmed, washed and sliced

1 onion, peeled and finely chopped

500g diced chicken breast

100g unsmoked bacon medallions, cut into strips

2tsp English mustard powder

325ml chicken stock (1 very low-salt chicken stock cube dissolved in 325ml boiling water)

100g low-fat cream cheese

1 sprig of fresh thyme, leaves chopped

10g fresh parsley leaves, chopped

Sea salt and ground black pepper

25g reduced-fat Cheddar, grated

PREP TIME: 15 MINS

COOK TIME: 1 HOUR

SKILL LEVEL: EASY

CALS: 403 FAT: 7G

SAT FAT: 3.5G CARBS: 39G

HOW TO DO IT

1. Preheat the oven to 220°C/Gas mark 7.

2. Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 mins until soft

3. Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add leek and onion and fry for 2-3 mins until soft, then add chicken and bacon, and cook for 5 mins. Add mustard powder, then stir 300ml chicken stock into the pan. Bring to simmer and cook for 10 mins.

4. Add 75g cream cheese and thyme leaves, stir until well mixed, then transfer to a medium ovenproof dish.