Step 1-Preheat your grill at least 10 minutes before you plan to use it. Slice each chicken breast in to 5 rather chunky pieces, then place them in a mixing bowl with the lemon juice and the zest of the lemon, as well as the oregano, olive oil, garlic, white wine vinegar and as much of the salt and pepper as you want. Leave to marinate for as long as you want.

Step 2-Then start assembling the kebabs by threading half a bay leaf on to a skewer, followed by a quarter slice of lemon, then a piece of chicken. Repeat this until you have used all 5 pieces of chicken. Finish the end of the kebab with another half bay lead and another quarter slice of lemon. Ensure nothing will be able to fall off the kebab.

Step 3-Repeat with the other kebabs, and once finished, place them on a grill pan with a rack for 10 minutes before flipping them over and cooking for another 10 minutes on the other side. You will need to baste the kebabs when they are cooking, so have the remaining marinade ready. You will know the kebabs are done once they start to crisp at the edges.

Step 4-For the gremolata, combine the freshly chopped parsley, the lemon zest and the chopped garlic in another bowl. Once the kebabs are done, place them somewhere to keep warm.

Step 5-Take any remaining marinade plus the juices from the kebabs and put them in a saucepan. Reduce for a few minutes until it is the consistency of a syrup. Pour this on to the kebabs as well as the gremolata, and that’s it, all done! Now enjoy these deliciously healthy grilled lemon chicken kebabs.

Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Line a 12 cup muffin tin with paper muffin cases. Then add the flour and bicarbonate of soda to a mixing bowl and place to one side. Take 1 tbsp of the muscovado sugar and put it to one side, then mix the rest of the sugar with flour and the porridge oats, making a well in the centre of the mixture.

Step 2-In another bowl, break up the bananas and mash them until completely smooth. Once you have done this, add the 2 egg whites, the 5 tbsp of olive oil and the buttermilk to the banana until it starts to combine.

Step 3-Pour the liquid mixture in to the well you created in the sugar, flour and porridge oats mixture and stir in quickly. The mixture may look like it needs further mixing, but don’t overdo it. Add the blueberries and give it one final stir to ensure the blueberries are evenly spread out.

Step 4-Split the mixture evenly among the 12 cups in the muffin tray, and sprinkle each cup with a bit of the remaining porridge oats and muscovado sugar.

Step 5-Bake the muffins for around 20 minutes until they have fully risen and have turned a dark golden brown colour. Allow to cool for 5 to 10 minutes before serving. That’s it, these deliciously simple low fat banana and blueberry muffins are ready to enjoy!

Step 1-Preheat your oven to 180 degrees celcius. Add the 2 large eggs, the granulated sugar and the olive oil to a mixing bowl and beat together.

Step 2-Once the above ingredients have been mixed together, sift in the flour, baking powder, cinnamon and all spice in to the mixing bowl and mix together well

Step 3-To the mixing bowl, add the grated carrots, raisins (or sultanas if you have chosen them), the lemon juice and salt before mixing together again.

Step 4-Once you are satisfied that the ingredients are well mixed, transfer the mixture to a cake tin and bake in your oven for around 30 to 40 minutes. You know the cake is done when you can place a skewer in the middle and it comes out completely dry. Leave for 5 minutes before removing it from the cake tin to cool.

Step 5-To start the cream cheese topping, put the mascarpone cheese, unsalted butter, icing sugar and lemon rind in to a bowl and beat until the mixture is smooth! Spread the cream cheese topping over the cake and place in the fridge for at least 5 hours or so before serving.

Step 1-Preheat your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 6. Line the base of a shallow cake tin with baking paper.

Step 2-Blend the ginger biscuits in a food processor until they are in fine pieces. Melt the butter on the hob and stir it in to the ginger biscuits until it is well mixed together. Empty the ginger biscuit and butter mixture in to the tin and spread out across the base until it is compressed.

Step 3-Rinse the food processor bowl and use it to mix together the lemon rind and juice, the soured cream, cream cheese, ricotta, eggs, caster sugar, cornflour and vanilla extract. Blend all the ingredients until it becomes smooth.

Step 4-Pour the mixture on top of the biscuit base and bake in the oven for around 40 minutes until it starts to set. One this is the case, take it out of the oven to allow it time to cool.

Step 5-Whisk the double cream until it is soft and spread over the top of the cheesecake. Refrigerate overnight to allow it to set properly.

Step 5-When you want to serve the New York cheesecake, remove it from the tin before removing the baking paper. If you are serving this for your New Year’s Eve party, cut the cake in to 48 squares, or however many you think you will need. If you have chosen lemon curd as the topping, put the lemon curd in to a piping bag and pipe a bit of lemon curd on to each piece of this delicious New York Cheesecake. If you have chosen the raspberries as a topping, place one on top of each piece. Or you can serve it as it is with no topping, it is completely up to you!

Step 1-Start by making the mint yoghurt dip. Simply mix together the yoghurt and finely chopped mint leaves in a bowl and season to your own taste. Put aside until you are ready to serve it.

Step 2-Take a large mixing bowl and add the 500g of lamb mince along with a good measure of Worcestershire sauce, the egg (which should have been beaten before adding), spices, chilli and herbs. Again, add as much salt and black pepper as you like before mixing it all together with your hands.

Step 3-Once well mixed, start making the burgers. There should be enough for around 16 burgers from this list of ingredients. Take the 100g of feta cheese and cut in to cubes, before adding a cube of cheese to the middle of each burger.

Step 4-Turn your oven on to a temperature of 200 degrees celcius/180 degrees in fan oven/gas mark 6 and heat some oil in a frying pan. Add the burgers to the frying pan to seal them for no more than 2 minutes until they start to brown. Then, transfer them to a baking tray and cook through for no longer than 10 minutes or so until they are piping hot in the middle

Step 5-Serve on a large plate or bowl with the mint yoghurt dip on the side. Place alongside the rest of your delicious New Year’s party food and let your guests get stuck in!