This recipe is great for Lunch, Snack. Serves 4-6.

Ingredients

100g chorizo sausage sliced*
1/2 red capsicum, cut into wedges
1/2 red onion, sliced into wedges
300g chat potatoes, cooked until just tender, then halved
4 eggs
1/2 cup (125ml) Pauls Zymil Low Fat Milk
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
handful chopped parsley, (extra for serving)

Method

1. Place chorizo, capsicum and onion in a deep, 20cm diameter frying pan over low heat and cook for 4-5 minutes until softened.
2. Toss through potatoes then spread the mixture evenly over the bottom of the pan.
3. Whisk together eggs, milk, parsley and seasonings and pour over the chorizo mixture. Cover and cook over low heat for 15-20 minutes, until almost set.
4. Place omelette under a pre-heated grill for 2-3 minutes until golden and set. Allow to stand for 2-3 minutes.
5. To serve, loosen omelette from the sides of the pan and invert onto a plate. Cut into wedges, sprinkle with freshly ground black pepper and extra chopped parsley. Serve with fresh bread or salad.

*If you’re gluten intolerant please check the sausage’s label to ensure that it doesn’t contain wheat or gluten

Nutritional analysis per serve (not including sides)

A serve of Chorizo and Capsicum Spanish Omelette is:

A source of fibre
Gluten free
Nut free
Lactose free

This recipe is great for Lunch, Dinner. Serves 4.

Ingredients for the chicken korma

15ml (1 tbsp) sunflower oil
1 onion, finely sliced
2 large garlic cloves, crushed
3 tsp ground turmeric
3 tsp ground coriander
2 tsp ground cumin
1 small cinnamon stick
2 bay leaves
4 boneless, skinless, free-range chicken breasts, cut into 5cm/2in chunks
115g red lentils
400ml salt-reduced chicken stock
300ml Pauls Zymil Low Fat Milk
50ml coconut cream
100g fresh spinach leaves, washed, shredded

Ingredients for the tomato and chilli relish

200g baby plum tomatoes, quartered
2 red chillies, deseeded and finely chopped
pinch sugar
15ml (1tbsp) olive oil
squeeze lemon juice

Method

1. Heat the oil in a non-stick pan. Add the onions and cook gently for 10 minutes until softened. Stir in the garlic and cook for a further minute.
2. Add the turmeric, coriander, cumin, cinnamon and bay leaves and cook for 1 minute.
3. Add the chicken and toss in the spice mix. Cook for 1 minute.
4. Stir in the lentils and pour in the stock and milk and bring to the boil.
5. Stir in the coconut cream, turn heat down and gently simmer for 20 minutes.
6. Meanwhile, make the relish by combining all the ingredients together, season and spoon into a serving bowl.
7. Add the spinach to the chicken korma and cook for 1 minute. Season to taste.
8. Serve the chicken korma with warm chapattis or rice and the fresh tomato and chilli relish and steamed vegetables

Nutritional analysis per serve (Chicken and Spinach Korma not including sides)

A serve of Chicken and Spinach Korma is:

Very high in fibre
Low in sodium
Gluten free
Nut free
Lactose free

Nutritional analysis per serve (Tomato and Chilli Relish)

A serve of Tomato and Chilli Relish is:

Very low in sodium
Gluten free
Nut free
Lactose free

This recipe is great for Lunch, Dinner. Serves 6.

Ingredients for the meat sauce

30ml (2 tbsp) olive oil
1 large onion, chopped
450g good quality beef mince
1 garlic clove, crushed
2 tbsp fresh thyme leaves or oregano
1 x 400g can chopped tomatoes
1 tbsp sundried tomato paste
150ml red wine

Ingredients for the cheese sauce

30ml (2 tbsp) olive oil
2 tbsp plain flour
350ml Pauls Zymil Low Fat Milk
100g hard yellow cheese, grated
6 fresh or dried gluten-free lasagne pasta sheets

Method

1. Heat oil in a large pan over medium heat. Add onion and fry for 5 minutes until softened.
2. Add the garlic and beef mince and fry for a further 3-4 minutes, until the mince is lightly browned.
3. Stir in the thyme or oregano, tomatoes, tomato paste and wine. Season well, cover and simmer for 30 minutes. Remove the lid and simmer for a further 10 minutes.
4. Meanwhile, preheat the oven to 180°C.
5. To make the cheese sauce, heat the oil in a saucepan and stir in the flour. Cook out for 1 minute.
6. Over a medium heat, whisk in milk and cook for 5 minutes, stirring occasionally, until the sauce is smooth. Stir in 3/4 of the grated cheese and season to taste.
7. Pour half the cooked meat sauce into the base of a large oven proof dish. Cover with 3 sheets of lasagne. Pour over the remaining meat sauce and top with the remaining lasagne sheets. Pour over the cheese sauce and scatter over the remaining cheese.
8. Transfer the lasagne to the oven for 30 minutes until browned and bubbling hot.
9. Serve with a green salad.

Nutritional analysis per serve (not including green salad)

A serve of Beef Lasagne is:

A good source of fibre
Low in sodium
Nut free

This hearty soup is sure to be crowd pleaser. Thick and creamy but without the lactose, it’s delicious served with warm crusty bread.

Ingredients

1 medium sweet potato, diced (500g)
1 small onion, diced
1 large carrot, diced
1 tsp medium curry powder
Pinch of dried chilli flakes, crushed
250mL Pauls Zymil
200mL vegetable stock
200mL water
Salt and pepper
Flat-leaf parsley, fresh coriander & fresh chilli chopped for serving

Method

1. Place all ingredients in a large saucepan.
2. Bring to the boil and simmer for 20 minutes until soft.
3. Blend in food processor until smooth. Add more milk if too thick.
4. Season to taste with salt and pepper and serve with the chopped parsley, coriander and chilli.

Serves 4

Every body loves a curry and now you can enjoy it too using Zymil instead of cream and coconut milk. It’s ideal for those watching their waist lines.

Ingredients

2 tbsp vegetable oil
2 medium onions, diced
100g tikka curry paste
500mL Pauls Zymil
2 tsp ginger, minced
2 tsp cumin, ground
1 tsp paprika
1/2 tsp salt
600g chicken thigh, diced
400g fresh or canned chopped tomatoes
Salt and pepper
4 cups steamed rice (300g uncooked)
½ bunch fresh coriander leaves, roughly chopped for serving

Method

1. Place oil, onion, tikka paste, milk, ginger, cumin, paprika, and salt in a blender.
2. Blend until smooth.
3. Place in a saucepan and simmer for approximately 5 minutes until mixture reduces by half.
4. Add tomatoes and diced chicken.
5. Gently simmer on a low heat for approx 15 minutes or until chicken is cooked.
6. Season to taste, add coriander leaves and serve with steamed rice.

Serves 4-6