The batter works best if left for a few hours in the fridge, or better still overnight.
4 Low-fat sausages (adjust calorie count accordingly)
30 g Plain Flour
2  Eggs
75 ml Skimmed Milk
Frylight
1 pinch salt & pepper
Cooked mashed potato

Check out how to Make Creamy Mash here, and Syn Free Gravy here.

In a bowl, whisk together the eggs, flour, milk and salt until smooth. Cover and place in the fridge at least overnight.

When ready to cook the meal, preheat the oven to 190 degrees.

Cook up your sausages and prepare the gravy.

Spray a small non-stick cake tin with low-calorie cooking spray.

Pour in your mixture and add to the oven, make sure you don't open the door once it is in there!

When the Yorkshire pudding is ready, stuff with the sausage, mash, some veg and gravy.

500g extra lean lamb mince
1/2 an onion, grated
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper
1/2 tsp cayenne pepper
1/2 tsp dried mint
wooden kebab sticks
1 tbsp fat free fromage frais

Combine all the kebab ingredients in a bowl and mix together well.  Leave in the fridge for 1 hour.

Once the meat has been in the fridge for the hour, gently pack small amounts of the meat mixture around the kebab skewers to make a 4-inch long sausage shape on each stick.

2 rashers of bacon medallions, cooked and cut into strips
40g extra light cheddar cheese (Or you could use cheese singles slices)

Flatbreads:
75 g self-raising flour, plus a little extra for dusting
Pinch of sea salt
1/2 teaspoon baking powder
75 g natural yoghurt
Pinch of crushed garlic
Check out my hash brown recipe here.

Add all the ingredients for the flatbreads to a bowl and mix with a spoon, then use your hands to bring everything together into a dough.

Dust your work surface with flour.

Knead the dough for a minute or so to bring it all together (this isn't traditional bread, so you don't need to knead it for long)

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

Spray a griddle pan with low-calorie cooking spray and on cook each one on a high heat for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

Assemble the flatbread with 2 bits of bacon and add the cheese. Allow to melt for a few minutes before eating.

Serve with my hash browns!

Leftover roast chicken

1 red pepper, chopped

1 yellow pepper, chopped

1 red onion, diced

1 tsp smoked paprika

1 tsp cumin

2 fresh red chillies, deseeded and finely chopped

1tsp chilli powder

Juice of 1 lime

1 clove garlic, crushed

2tbsp tomato puré

To serve: cheese and fajitas

Leftover roast chicken