Orange-Scented Green Beans with Toasted Almonds

84 calories; 4 g fat ( 0 g sat , 3 g mono ); ; 10 g carbohydrates; ; 3 g protein; 4 g fiber;

SERVES 4

• 1 pound green beans, trimmed
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon freshly grated orange zest
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup sliced almonds, toasted

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

1. Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Glazed five-spice cashews

• 250g unsalted cashew nuts
• 50g brown sugar
• 1 tsp Chinese five-spice powder
• ½-1 tbsp dried chilli flakes
• ¼ tsp salt

1. Heat the oven to 200C/fan 180C/gas 6. Spread the nuts on a baking sheet and toast for about 8-10 minutes until lightly golden. Watch carefully so they don’t burn. Leave to cool.
2. Gently heat the sugar with the five-spice, chilli, salt and 1 tbsp water in a small pan until the sugar melts..
3. Toss the cashews thoroughly in the spice glaze while it is still warm. Scoop out nuts with slotted spoon and scatter in a single layer onto baking parchment. Allow to dry completely. Store in airtight container.

Sweet & spicy nuts

Kcal 449, Protein 12g, Carbs 11g, fat 40g, Sat 6g

• 1 tbsp sunflower oil
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• 400g mixed nuts, try almonds, Brazil nuts and cashews
• 2 tbsp honey

1. Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
2. Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

Spinach with pine nuts & garlic

• 1kg fresh spinach
• 3 tbsp olive oil
• 3 tbsp pine nuts
• 2 garlic cloves, finely chopped or crushed

1. Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
2. Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
3. Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.