Goat Milk

The most important step in making the perfect, traditional Greek chicken souvlaki is to marinade. For this chicken souvlaki recipe, the chicken is first marinated to soak up all the wonderful Mediterranean flavors and then grilled to high temperature, to get all crunchy, nicely colored and juicy.

The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here is how to recreate it at home.

Preparation time over 2 hours, Cooking time 10 to 30 mins Serves 4

Ingredients:

• 4 skinless chicken breasts, cut into 4cm/1½in pieces
• 3 tbsp olive oil
• ½ tbsp dried oregano
• ½ tsp sweet paprika
• 2 garlic cloves, grated
• 1 lemon, grated zest and juice only
• sea salt and freshly ground black pepper

For the mustard sauce

• 125g/4½oz Greek-style yoghurt
• 3 tbsp mayonnaise
• 1 tbsp honey
• 2 tbsp English mustard

To serve

• 4 pitta breads or flatbreads
• 1 onion, finely sliced
• ½ bunch flatleaf parsley, finely chopped
• sliced tomatoes, shredded white or red cabbage (optional)

Directions:

• Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through.
• While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard.
• To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like.

This is the traditionally used to make chicken souvlaki, and for you to make it to perfection from the very first time!

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Yogurt and banana are a perfect low-calorie breakfast combination that will keep you going until lunchtime.

The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch.

As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion.

Preparation time less than 30 mins, Cooking time no cooking required Serves 2

Ingredients:

• 340g/12oz fat-free natural Greek-style yoghurt
• 1 banana, peeled and sliced
• 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked
• almonds)

Directions:

• Divide the yoghurt between two small bowls. Scatter the banana on top.
• Sprinkle with seeds or nuts and serve.

*Recipe Tips

Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories.

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This Rhubarb and Ginger Trifle is perfect for Spring.

Preparation time Overnight, Cooking time 10 to 30 mins, Serves 6–8

Ingredients:

For the rhubarb and ginger

• 6 rhubarb sticks, sliced
• caster sugar (half the weight of the rhubarb)
• 1 orange, zest strips and juice
• 2 tbsp grenadine
• 125ml/4fl oz Madeira
• few pieces stem ginger, chopped

For the custard

• 150ml/5fl oz whole milk
• 150ml/5fl oz double cream
• 3 free-range egg yolks
• 1 tbsp cornflour
• 50g/1¾oz caster sugar
• 1 vanilla pod, split and seeds scraped

To serve

• 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices
• 200ml/7fl oz double cream, whipped
• 2 tbsp stem ginger syrup, to taste
• 50g/1¾oz toasted almonds
• 30g/1oz candied ginger pieces

Directions:

• To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight.
• Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently.
• To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool.
• Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces.

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