Pinch of Nom stars reveal their favorite lunch recipes which might be scrumptious and wholesome

The latest book from FOOD bloggers Kay Featherstone and Kate Allinson, Comfort Food, features 100 slimming recipes and features delicious yet healthy dishes.

On the second day of our exclusive 3-day series, Natasha Harding serves a selection of side dishes, snacks and light meals.

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The latest recipes from Pinch Nom food bloggers Kay Featherstone and Kate Allinson are perfect for winter and won’t make you pile on the pounds

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On the second day of an exclusive three-day series, we bring you a selection of side dishes, snacks and light meals

• Extracted from Pinch Of Nom Comfort Food: 100 Slimming, Satisfying Recipes, by Kay Featherstone and Kate Allinson (Bluebird, £ 20), released December 9th. Photography: Mike English.

TACOS

Serves four

Per serving: 326 Kcal / 35g carbohydrates

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Sprinkle some of the grated cheddar on the beef and add some lettuce

YOU NEED:

For the taco mix:

• Low calorie cooking spray
• 1 onion, peeled and diced
• 1 red pepper, pitted and diced
• 250g minced beef with 5% fat
• 2 cloves of garlic, peeled and mashed
• ½ teaspoon onion granules
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon sweet smoked paprika
• 1 very low-salt cube of beef stock
• 150ml boiling water
• Juice of ½ a lime
• 50g lightly salted tortilla chips
• 10g reduced-fat cheddar, finely grated

For the salsa:

• 1 tomato, diced
• 1 spring onion, cleaned and thinly sliced
• Juice of ½ a lime
• 4g fresh coriander, chopped

To serve:

• 4 low-calorie soft tortilla wraps
• 40g reduced fat ripe cheddar, grated
• 30g crispy lettuce, chopped up

METHOD:

1. Spray a frying pan with low-calorie cooking spray and heat over medium heat. Add the onion and pepper and saute for 2 minutes until tender, then add the ground beef and saute for 3 minutes until browned all over.
2. Add the garlic, onion granules, dried oregano, ground cumin and paprika and cook for another 2 minutes. Crumble the stock cubes and pour boiling water over them. Reduce the heat and let the mixture bubble for 5 minutes, until the meat is coated in a rich beef sauce. Stir in lime juice.
3. While the beef is cooking, spread the tortilla chips on a baking sheet and cover with the finely grated cheddar cheese. Slide under a hot grill for a few minutes until the cheese has melted, then set aside.
4. Combine the salsa ingredients in a small bowl and stir until everything is coated with lime juice. Now you are ready to assemble. Fold a tortilla wrap into a cone and spoon in some of the beef mixture, then add a layer of cheesy nachos on one side of the wrap.
5. Sprinkle some of the grated cheddar on the beef and add some lettuce. Repeat with the other three tortillas.
6. Finish the tachos with some salsa and serve.

COWBOY FRIES

Serves four

Per serving: 364 Kcal / 50g carbohydrates

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When the fries are golden brown and cooked through, take them out of the oven and top with the beans, grated cheese and pieces of baconCredit: Pinch Nom

YOU NEED:

• 700g potatoes
• Low calorie cooking spray
• 3 unsmoked bacon medallions sea salt and freshly ground black pepper
• For covering:
• ½ onion, peeled and diced
• 1 teaspoon garlic granules
• 1 tbsp grill spice
• 1 teaspoon of English mustard powder
• ½ teaspoon smoked sweet paprika
• 1 x 400g can of chopped tomatoes
• 1 tbsp balsamic vinegar
• 2 tbsp Henderson’s Relish or Worcestershire sauce
• 1 teaspoon granulated sweetener
• 1 x 400g can of butter beans, drained and rinsed
• 80g reduced fat ripe cheddar cheese, grated

Accompany (optional):

• 75g mixed salad (+ 15 kcal per serving)

METHOD:

1. Preheat the oven to 200 ° C / fan 180 ° C / gas mark 6. Cut the potatoes into 1 cm thick french fries. (We like when the skin is left on, but you can peel it off if you want.)
2. Sprinkle on a baking sheet, spray with low-calorie cooking spray and season with a little salt and pepper, then bake in the oven for 45 minutes, turning halfway and shaking the sheet.
3. Place the bacon medallions on another baking sheet and cook in the oven with the fries for 10-12 minutes, or longer if you like your bacon crispy.
4. Take out and cut into small pieces. Set aside for later. While the fries are cooking, make your topping. Spray a frying pan with low-calorie cooking spray and heat over medium heat. Add the onion and sauté for 5 minutes until tender, then add the garlic granules, BBQ seasoning, mustard powder, and smoked paprika. Cook for 1 minute.
5. Add tomatoes, balsamic vinegar, Henderson’s relish or Worcestershire sauce and the sweetener, then bring to a simmer and cook for 10 minutes. Stir in butter beans and cook for another 10 minutes.
6. When the fries are golden brown and cooked through, take them out of the oven and top with the beans, grated cheese and pieces of bacon. Return to the oven for 10-15 minutes, until the cheese is melted and sticky. Serve with a side dish of your choice.

CHEESE ONION MACHINE

Serves four

Per serving: 252 Kcal / 40g carbohydrates

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Place under the hot grill for 3-4 minutes until the cheese is melted and golden yellowCredit: Pinch Nom

YOU NEED:

• 750 g potatoes, peeled and cut into pieces
• Low calorie cooking spray
• 2 red onions, peeled and thinly sliced
• 1 teaspoon balsamic vinegar
• 80g reduced fat ripe cheddar cheese, grated
• Sea salt and freshly ground black pepper

METHOD:

1. Put the potatoes in a saucepan with enough water, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until tender. While the potatoes are cooking, sauté the onions.
2. Spray a frying pan with low-calorie cooking spray, heat over low heat, add the onions and sauté for about 10 minutes, until they are soft and begin to brown. At the end of the cooking process, add a pinch of salt and the balsamic vinegar.
3. Preheat your grill. When the potatoes are cooked, drain and mash them.
4. Stir in the cooked onions and three quarters of the grated cheese. Season to taste and season with salt and pepper.
5. Put the mashed potatoes in an ovenproof dish and sprinkle with the rest of the cheese. Place under the hot grill for 3-4 minutes until the cheese is melted and golden yellow.
6. Serve with a side dish of your choice.

CREAMY CHICKEN SOUP

Serves four

Per serving: 172 Kcal / 26g carbohydrates

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Stir in the chopped chicken, season with salt and pepper and serveCredit: Pinch Nom

YOU NEED:

• Low calorie cooking spray
• 2 onions, peeled and roughly chopped
• 3 cloves of garlic, peeled and mashed
• 1 stalk of celery, roughly chopped
• 2 skinless chicken legs, boneless (visible fat removed) – a total of approx. 150 g
• 1 large potato (approx. 400 g), peeled and cut into 2 cm pieces
• 1.2 liters of chicken broth (2 very low-salt chicken broth cubes dissolved in 1.2 liters of boiling water)
• 1 tbsp white wine vinegar
• 2 bay leaves
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• 1 small head of cauliflower, florets only
• Sea salt and freshly ground black pepper

METHOD:

1. Spray a large saucepan with low-calorie cooking spray and heat over medium heat. Add the onions, garlic and celery and sauté gently for 5 minutes until the onions start to soften, then add the remaining ingredients to the saucepan and stir.
2. Bring to the boil, reduce the heat and put the lid on the pan. Cook for 35-40 minutes, until the potatoes are tender and the chicken is cooked through.
3. Take the pan off the heat, remove the bay leaves and dispose of them. Put the chicken legs in a bowl and use two forks to chop the meat.
4. Use a hand blender in the pan or a food processor to puree the remaining ingredients until the soup is smooth. Stir in the chopped chicken, season with salt and pepper and serve.

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