Moroccan Lamb Meatballs with Wedges and Paprika Chilli Yogurt Dip!


So guys – I love Lamb and now I found these Meatballs!!

They are amazing and they are only 1.5syns each.


  • Marks and Spencer Lamb Meatballs

Potato Wedges

  • Large Jacket Potato
  • Fry Light
  • Salt & Pepper

Paprika Chilli Yogurt Dip

  • Natural Fat Free Yogurt
  • Lemon Juice
  • 3 Garlic Cloves
  • 1 Chilli
  • Coriander
  • 1tsp Paprika


  1. Cut the potato in wedges. Par boil in salted water for 10 minutes
  2. Drain. Place on kitchen towel and leave for dry for 5 minutes
  3. Spray with Fry light, Salt and Pepper
  4. Place of pre heated baking tray and bake for 20 minutes on 200’c
  5. Place – Garlic, Chilli, Coriander and squirt of lemon in a mini chopper and blitz for 3 minutes
  6. Spoon into a bowl and mix in yogurt and paprika. Set aside
  7. Heat a frying pan on medium heat, spray with fry light
  8. Cook Meatballs for 4 minutes each side and serve!

I also served with a side salad topped with coriander!


Bean Vegetable Chilli 🌶 

Wowww-eeeeee! This should be called the windy bean Chilli 😂


  • Kidney Beans in Chilli Sauce
  • Cannelloni beans
  • 1 large onion
  • 2 courgette 🥒
  • 1 red pepper
  • 1 yellow pepper
  • Mini chestnut mushrooms
  • Mushrooms 🍄
  • Coriander
  • 1 tbsp paprika
  • 1 tbsp mixed herbs 🌿
  • 3 Garlic Cloves
  • 2 Chilli’s
  • Worcestershire sauce


  1. Cut all vegetables in chunky size
  2. Put garlic and chilli and coriander in mini chopper and finely chop
  3. Fry off onion until brown and then add the garlic and chilli
  4. Add all vegetables and cook until soft-ish
  5. Sprinkle Paprika and mixed herbs and add Worcestershire sauce – cook for 5 mins
  6. Add beans and cook for a further 10mins.
  7.  Chop coriander and add to chilli – give a stir
  8. Serve with rice/orzo pasta/pasta/cauli rice

For the next two days call your self Gail-Windy Chilli

Chicken Curry!


Want a Chicken Curry Recipe that is totally syn FREE!! Here you go I have an authentic recipe that is totally Delicious!


  • Chicken Breasts/Thighs
  • 2 Medium Onions
  • Tin of Chopped Tomatoes
  • Mushrooms
  • Pepper
  • tsp Cumin Seeds
  • 2 Green Chillies
  • 1 Garlic Bulb
  • Root Ginger – Thumbsize
  • 1 tbs Garam Masala
  • 1 tbs Turmeric
  • 1 tsp Salt
  • Fresh Coriander


  1. Get onions – Chop or grate fry in Fry light with Cumin Seeds till brown & add salt
  2. Add Chilli, Garlic, Ginger in mini chopper and blitz till chopped fine, add onions and cook till brown
  3. Mix in turmeric and then add tomatoes, mushrooms and pepper
  4. Dice the Chicken and add to the pot
  5. Give the curry a good stir and then add the Garam Masala and add lid
  6. Leave for 1/2 hour and then add the fresh coriander

This curry is great with lamb, prawns or simply vegetables!


Lamb Cutlets with Moroccan Spiced CousCous & Mint Raita Slaw



  • Lamb Cutlets

Spiced Moroccan CousCous

  • Cauliflower CousCous/Rice
  • Lazy Garlic
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne
  • 1/2 tsp paprika

Mint Raita Slaw

  • Red Cabbage
  • White Cabbage
  • Carrot
  • Red Onion
  • Cucumber
  • Coriander
  • 1 tsp Mint Sauce
  • 1/2 Lazy Garlic
  • Natural Fat Free Yogurt
  1. Season the Lamb Cutlets with salt and pepper and spray with fry light on a baking tray.
  2. Add all the spices in a mixing bowl and add the cauliflower couscous mix and then pour on to grease proof paper on a baking tray
  3. Place lamb and Couscous in the over – pre heated at 180 cook for 20 mins or to your lamb preference
  4. Shred all the slaw vegetables or thinly chop and set aside.
  5. In a mixing bowl dice cucumber, add garlic, mint sauce and natural yogurt mix and add the shredded slaw vegetables and add coriander (to taste)
  6. Plate up and enjoy!

Chicken Ratatouille

Little recipe for all you slimmers! 

Another easy recipe packed with speedy goodness!


  • Chicken Fillet
  • Tinned tomatoes
  • Chicken stock – 100ml
  • Courgette 
  • Mushrooms
  • Onions
  • Pepper
  • Chilli flakes
  • Worcestershire sauce
  • Salt and pepper
  • Garlic
  • Mixed herbs

So take all your vegetables, cut them how you like. I do mine chunky so they hold their shape, add to a pan sprayed with dry light, cook on a medium heat for about 5mins add the garlic, herbs, Chilli, Worcestershire sauce and season. Cook for a further 5mins then add the tomatoes and chicken stock, add the diced chicken and then dinner till sauce reduces and chicken is cooked.

Serve with pasta, rice or jacket! 

Syn free!