dishes. All of these recipes are vegetarian.

*** CANTONESE NOODLE SALAD 110 g/4 oz (dry weight) egg-thread noodles 100 g/31 oz mange-tout peas, topped, tailed and halved 150 g/51 oz fresh beansprouts 25 g/1 oz alfalfa sprouts 6 spring onions, cut into 2 cm/3/4 in pieces 1 large red pepper, deseeded and chopped 100 g/31 oz Chinese leaves, sliced 100 g/31 oz mushrooms, sliced For the dressing: 1 tbsp soy sauce 2 tbsp lemon juice 1 tbsp sesame seed oil pinch of ground ginger 1 tbsp sesame seeds 1 tbsp sunflower seeds SOAK the noodles in boiling water for a few minutes and blanch the mange-tout peas for 1 minute in boiling salted water. Drain immediately.

Combine all the vegetables in a salad bowl. In another small bowl, mix together the dressing ingredients.

Drain the noodles and add them to the salad bowl together with the dressing.

Stir gently to combine and serve.

Calories per serving: 235 Saturated fat: Low Total fat: Medium *** CLASSIC THREE-BEAN SALAD WITH PASTA 150 g/51 oz pasta shells 200 g/7 oz French beans, topped and tailed 200 g/7 oz (drained weight) canned, or pre-cooked cannellini beans 200 g/7 oz (drained weight) canned, or pre-cooked red kidney beans 6 tbsp Light Vinaigrette 2 tbsp chopped fresh parsley BOIL the pasta in plenty of lightly salted water with a little oil until it is tender but still firm.

Cook the french beans in lightly salted water for a few minutes until they are tender but still crunchy.

Drain the pasta and beans and mix with the remaining ingredients in a serving bowl.

Note: this serves 4 as a lunch or 8 as a starter - in this latter case it will provide 173 calories per serving.

Calories per serving: 347 Saturated fat: Low Total fat: Medium *** PASTA WALDORF 225 g/8 oz (dry weight) pasta shells 3 small red eating apples 1 tbsp lemon juice 6 celery stalks, chopped 50 g/2 oz walnut pieces 50 g/2 oz sultanas 50 g/2 oz reduced-fat Cheddar cheese, cut into small cubes For the dressing: 1 quantity Light Mayonnaise about 3 tbsp skimmed milk frisee lettuce leaves, to serve (optional) 2 tbsp chopped fresh parsley, to garnish COOK the pasta in boiling salted water until tender. Drain and let cool.

Core and deseed the apples and toss them in the lemon juice.

Combine all the salad ingredients in a salad bowl or on a platter lined with frisee lettuce leaves.

Make the dressing by adding just enough of the skimmed milk to the mayonnaise to give it a pouring consistency.

Dribble the dressing over the salad and toss lightly to ensure that all the ingredients are evenly coated. Sprinkle the parsley over to garnish.

*** SUMMER FRITTATA 1 tbsp corn oil 4 medium courgettes, sliced 1 small red pepper, deseeded and thinly sliced 1 garlic clove, chopped 6 medium eggs, lightly beaten 4 tbsp sun-dried tomatoes in oil, drained well and chopped 6 spring onions, trimmed and chopped 1 tbsp fresh basil 1 tbsp fresh mint 25 g/1 oz reduced-fat Cheddar cheese, grated salt and black pepper HEAT the oil in a large non-stick frying pan and cook the courgettes and red pepper for 10 minutes, or until they are fairly soft. Add the garlic and stir for a minute.

Put the eggs, tomatoes, spring onions, herbs and seasoning in a bowl and combine well. Preheat the grill to hot.

Reduce the heat under the pan and pour in the egg mixture. Allow it to run under the vegetables. Cook over a low heat until the base of the frittata is golden.

Sprinkle the cheese over the top and place the pan under the grill until the top is golden.

Serve hot or cold, cut into wedges.

Calories per serving: 200 Saturated fat: High Total fat: High * ** BROWN RICE SALAD WITH MUSHROOMS AND BEANS 225 g/8 oz (dry weight) brown rice, washed and drained 225 g/8 oz (drained weight) canned or pre-cooked cannellini beans 110 g/4 oz each (drain weight) canned or pre-cooked borlotti and adzuki beans 110 g/4 oz small brown-cap mushrooms, sliced 1 medium red pepper, deseeded and chopped 2 celery stalks, chopped 50 g/2 oz cucumber, chopped 6 spring onions, chopped 1 small red apple, chopped 4 tbsp Light Vinaigrette COOK the rice in 700 ml/11 pints boiling salted water for 30 minutes, or until tender but not soggy and all the water is absorbed (add extra water during cooking at any time if the rice dries out but still isn't tender). Allow to cool slightly.

Combine the rice with all the other ingredients in a salad bowl and serve.

Calories per serving: 395 Saturated fat: Low Total fat: Medium *** AVOCADO AND LEAF SALAD 1 beef tomato 450 g/1 lb mixed salad leaves, including some dark leaves 1 bunch of watercress, trimmed and separated 4 large spring onions, chopped 2 medium-to-small ripe avocados 2 tbsp Light Vinaigrette 50 g/2 oz pine nuts QUARTER the tomato, deseed it and roughly chop it. Put the leaves in a serving bowl with the tomato, watercress and onions.

Halve, stone and peel the avocados. Slice the flesh and add it to the salad.

Immediately pour the dressing over and gently toss to combine.

Serve the salad with the pine nuts sprinkled over. This salad works well as a light lunch with sesame rolls.

Calories per serving: 290 Saturated fat: Medium Total fat: High Recipes for the summer GRILLED VEGETABLES WITH BULGHAR 225 g/8 oz bulghar wheat 550 ml/1 pint hot Vegetable Stock 1 large garlic clove, crushed 2 tbsp olive oil 200 g/7 oz large brown-cap mushrooms, halved 2 medium aubergines, sliced lengthwise 200 g/7 oz mixed peppers, deseeded and chopped into squares 2 small courgettes, sliced lengthwise 8 canned artichoke hearts (one 400 g/14 oz can) drained and halved 8 sun-dried tomatoes in oil, drained, patted dry and chopped 2 tbsp balsamic vinegar 1 tbsp freshly chopped basil SOAK the bulghar in the hot vegetable stock for 30 minutes. Towards the end of that time, preheat the over to 180 degrees C/350 degrees F gas 4.

Drain off any excess liquid from the bulghar and transfer to an ovenproof dish that has a lid. cover and put in the oven while you prepare the vegetables.

Preheat the grill to medium.

Place the garlic in a bowl with the oil and mix well together. Brush the vegetables with the oil mixture and put them all except the artichokes on the grill pan.

Grill for 5 minutes, turning once. Add the artichokes for the last minute to warm them.

Serve the vegetables immediately over the warmed bulghar, with the sun-dried tomatoes, vinegar, basil, any pan juices and any remaining olive oil sprinkled over.

Calories per serving: 340 Saturated fat: Low Total fat: Medium All Recipes from: Judith Wills `Slim and Healthy Vegetarian'.