Bean plunge with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can depleted butterbeans, press lemon juice, 1 little squashed garlic clove, 1 tbsp each cleaved parsley and mint, 2 tsp olive oil and 1 tbsp water. Present with vegetable scoops produced using 1 celery stick, 1 carrot and ½ red pepper – enclose by a clammy bit of kitchen paper to stop them drying out (serves 1).
Raspberry banana smoothie Whizz 85g raspberries together with 1 slashed banana and 150ml squeezed orange until smooth (serves 1).
Cinnamon custard plums Put 1 tbsp nectar, 1 tsp margarine, 2 quartered plums, few drops vanilla concentrate, squeeze ground cinnamon and 2 tsp water in a dish. Spread with stick film, puncture, microwave for 3 mins on High. Once cooled, place organic product in a holder and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1).
Apricot yogurt granola pots Mix 200g oats, 2 tbsp nectar and 1 tbsp sunflower oil in a preparing plate. Spread out and heat at 200C/180C fan/gas 6 for 7 mins. Blend, heat for 7 mins more. Cool. Blend with 150g dried natural products (enough for 8 servings). For one serving, blend 100ml characteristic yogurt with 1 tbsp sans sugar apricot jam in a compartment. Store granola in an impenetrable holder and segment into a little sack when pressing lunchbox.