SERVES 1

Sin Free

1/2 tsp each, paprika, garlic granules, ground cumin and dried oregano

Pinch of cayenne pepper

1 skinless chicken breast

1. Mix the spices together and pour on to a shallow plate. Cut the chicken breast into strips and dip into the spices to coat.
   

2. Heat a non-stick griddle pan until smoking. Place the chicken on and cook for 8-10 minutes or until the chicken is thoroughly cooked. Serve immediately.

Serves 4

Sauce - Sin Free on GREEN and ORIGINAL (Red)

3 red peppers

1/4pt / 142ml chicken stock made with Bovril

8oz/227g mixed mushrooms

1 red onion

2 celery sticks

2 garlic cloves

1. Halve and deseed the peppers and place skin side up under a red hot grill for 5 minutes, until the skin blackens and blisters. Place in a plastic bag, seal and leave for 5 minutes. Peel off and discard the skin, roughly chop the flesh and put in a pan with the stock. Simmer for 10 minutes until tender.
   
2. Reserve a few pieces of pepper and place the remainder of the mixture in a food processor. Blend for 30 seconds until smooth, then return to the pan.
   
3. Chop the mushrooms onion and celery and crush the Garlic. Add to the pan with the tabasco sauce and reserved pepper pieces. Cook for 10 minutes until the vegetables are tender and the sauce has reduced slightly. Serve with meat pasta or fish. 

SERVES 1

Sin Free

Fry Light

1/2 Onion, finely Chopped

1 Garlic Clove, crushed

1 Stick Celery, chopped

1/2 red and yellow pepper, deseeded and cut into chunks

1 courgette, sliced

1/2pt/284ml passata

400g can mixed beans, drained and rinsed

Salt and freshly ground pepper

Fresh Basil leaves to garnish

1. Heat a little Fry Light in a pan. Add the onion, garlic celery and peppers and fry for 5 minutes.
   

2. Add the courgette and passata, bring to the boil, reduce the heat and simmer for 15 minutes. Stir in the beans and seasoning, cook for a further 5 minutes. Serve garnished with basil leaves