Oven Roasted Tomatoes

This is really good low fat food for any diet and a great way to use up slightly over ripe tomatoes from the reduced counter. It is good as part of a salad, as a starter served with crusty bread or as part of a mixed hors d’oevre.

Large, ripe tomatoes, sliced in half across the ‘core’
clove of garlic
Olive oil spray and fry
sage leaves 1 for each tomato half
Salt and black pepper
Balsamic vinegar

Pre-heat oven to hot

Arrange the tomato halves face up on a greased baking tray. Put a couple of slices of garlic on each tomato and top with a sage leaf.
Squirt with spray and fry and season well
Bang in the oven until the tomatoes are slightly singed round the edges.
remove from oven and transfer the tomatoes, in a single layer, to a cool plate.
Drizzle with balsamic vinegar and leave to cool.

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The Non-tax Payer and the less able members of society need these services as well. In addition they need extra Social Services such as Care for the Elderly and Youth and other Social Workers. Continue reading There’s no way out!

Smoked Mackerel Pate

Another of my basics for a red day.

Tastes good with salad or if you increase the cheese to make it milder you can roll smoked salmon round it. If you use fromage frais instead of Quark it makes more of a dip consistency and you can serve it with carrot and courgette sticks.

Equal quantities of Smoked Mackerel and Quark (or V. low fat cottage cheese blended until smooth)
Whole grain or french mustard
Tabasco sauce (optional)
Squeeze of lemon

Remove skin and any bones from the mackerel and break into pieces.
Put into food processor with other ingredients and blend until smooth.
Taste and adjust seasoning
Chill for an hour or so to firm up.

Spicy Butternut Squash Soup

Makes loads but it freezes well. I have given this to loads of people and they all rave about it.


1 largish Butternut Squash
A little oil or Spray and Fry
1 onion
1 tin tomatoes
1 – 2 tsp vindaloo curry paste or your favourite curry powder (depending on your tolerance)
1 can coconut milk (light if preferred)
2 stock cubes dissolved in 1 pint water (or chicken Bovril which is free on Slimming World)
Granulated sweetener (optional)


Slice the butternut squash in half lengthways and scoop out and discard the seeds (I find a melon baller brilliant for this if you have one).

Cut the squash into pieces about 2 inches square and place in a microwaveable dish. Cover and cook on full power until the squash is soft, about 5 – 10 minutes I think.

In a large saucepan fry the onion until soft then add the tomatoes and the curry paste/powder and cook for a few minutes. Add the coconut milk, the squash and three quarters of the stock and heat through.

Puree the lot and adjust the thickness with more stock/coconut milk if required also. Add a bit of sugar/sweetener to adjust taste.