PORK & APRICOT BURGERS

These burgers are gorgeous and low in fat. If you haven't got a burger press then you have to get yourself one from Lakeland they work a treat. You'll never want bought burgers ever again.

Ingredients:

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500 g pork mince
4 spring onions, finely chopped
4 tbsps fresh mint, chopped
2 apricots, firm, roughly chopped
1 egg, beaten
4 burger buns
lettuce leaves

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Instructions:

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Mix together the pork mince, spring onions, 2 tbsps of mint and the apricots.

Season well and bind together with the beaten egg. Divide the mixture into eight, then shape each portion into burgers using a burger press if you have one. Place in the fridge for about 30 minutes to firm up.

Grill the burgers under a moderate heat or barbecue for 8-10 minutes on each side. Serve.

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Points per burger without the bun : 2.5

Suitable for freezing

ITALIAN STYLE PORK CHOPS

This is what we had for tea last night served with pasta. You may have noticed that salt is never listed down as an ingredient in any of my recipes. Due to Pete's conditions we stopped adding salt years ago, to start with everything tasted yacky but we have now got used to being saltless and prefer it that way.

Ingredients:

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4 pork loin chops, R-T-C

1tbsp oil
1 onion, finely chopped
2 clove garlic, crushed
1 tbsp fresh rosemary, chopped
1 tsp lemon rind, grated
1/4 tsp crushed dried chillies
1/4 pt vegetable stock
400 g tomatoes, canned
black pepper

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Instructions:

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Trim the excess fat from the chops. Heat the oil in a large frying pan. Arrange the chops in a single layer and cook for 2 minutes on each side, until browned. Transfer them to a plate.

Add the onion to the pan and cook, stirring frequently, for 5 minutes. Add the garlic to the pan along with the rosemary, lemon rind and crushed chillies. Cook, stirring occasionally, for 1 minute.

Reduce the heat to low. Return chops to the pan. Add the stock and tomatoes. Simmer for 10-15 minutes, or until the chops are no longer pink in the centre and the sauce is slightly thickened.

Remove from the heat. Season. Serve.

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Points per serving = 3

Freezing recommended