Serves: 4-6
Calories: 339
Fat: 18g
Saturated fat: 2.5g
Suitable for freezing: no

• 6 tablespoons olive oil
• 1/2-1 baguette, sliced
• 100-150g Stilton
• 2 red-skinned apples, cored
• Zested rind and juice of 1 lemon
• 2 sticks of celery, sliced
• 2 tablespoons chives
• 250g grapes, mixed red and green, halved
• Salt and freshly ground black pepper
• 100-120g packet rocket leaves
• 50g walnuts, toasted and roughly chopped

1. Set the oven to 200°C or Gas Mark 6
2. Brush 2 tablespoons oil over the baguette slices and lay them out on a baking sheet and bake them for about 8-10 minutes, or until they are crisp. Remove them from the oven and transfer them to a wire rack to cool. Spread Stilton cheese on them.
3. Chop the apples and place in a bowl, then sprinkle over the lemon rind and pour over the juice; mix well to coat the apple in juice. Stir in the remaining oil, followed by the rest of the ingredients and tip into a salad bowl. Arrange Stilton croutes on top and serve immediately. 

Serves: 4
Calories: 470
Fat: 26g
Saturated fat: 14g
Suitable for freezing: no

• 30g butter
• 1 tablespoon sunflower oil
• 4 chicken legs
• 1 onion, peeled and chopped
• 250ml white wine
• 1/2x200ml carton crème fraiche
• 250g green grapes

1. Heat the butter and oil in a shallow pan and add the chicken leg, skin-side down. Cook for about 5 minutes over a medium heat to brown the skin, then turn them over and cook for another 5 minutes. Remove them from the pan.
2. Add the onion to the pan and cook for about 5-7 minutes, or until it softens but doesn’t brown. Return the chicken to the pan and pour in the white wine. Cover the pan and simmer the chicken for 25-30 minutes, or until the juices run clear when the flesh is pierced. Remove the chicken from the pan and boil the juices rapidly to reduce them by about half. 
3. Add the crème fraiche, grapes and season with salt and freshly ground black pepper. Simmer until the sauce thickens slightly, then return the chicken to the pan and serve.

Tip from our kitchen: try to use seedless grapes, but if you can’t, make sure the seeds are removed.

Makes: 8-12

Calories: 150

Fat: 7g

Saturated fat: 3.5g

Suitable for freezing: no

• 320g pack ready-rolled puff pastry
• 4-6 tablespoons vanilla custard
• 36-48 seedless red grapes, halved
• 6-8 tablespoons apricot glaze or sieved apricot jam
• Icing sugar, for dusting

1. Set the oven to 220°C or Gas Mark 7. Unroll the puff pastry and trim away the edges. Cut the pastry in half lengthways, then cut widthways to give either 8 or 12 rectangles, or have a mixture of sizes.

2. Use the tip of a knife to score a rectangle just in from the edge of the pastry, taking care not to cut all the way through, and make cuts around the edges of the rectangles and spread them out on a baking tray.

3. Spoon a little custard into the centre of each and spread it out within the scored rectangle, using about 1 teaspoon custard on smaller size rectangles and 2 teaspoons on larger ones.

4. Arrange halved grapes on top. Heat the apricot glaze or jam with 1 tablespoon water until it’s runny and brush a layer over the grapes and the top of the pastry.

5. Bake the pastries in the oven for 15-20 minutes, or until the pastry is risen and golden. Remove them from the oven and brush over another coating of warm apricot glaze or jam.

6. Transfer the pastries to a wire rack and leave them to cool. Serve warm or at room temperature, with a little icing sugar dusted over the top.