Valentine’s meal ideas from our tenant, WW!

Are you planning on cooking a loved one a meal over this Valentine’s weekend? Here are some delicious and nutritious recipes from WW!

Starter Recipes!

Seared scallops with pea puree & Parma ham crisps

SmartPoints® value per serving

Total Time: 20 min

Prep : 5 min

Cook: 15 min

Serves: 4

Difficulty: Easy

This special starter is just the thing to kick off a fantastic dinner party


Peas, fresh or frozen (250 g)

Half Fat Crème Frâiche (2 tablespoons, level)

Mint, Fresh (3 sprig(s), leaves picked and finely chopped)

Parma Ham (2 slice(s), thin , halved vertically)

Calorie controlled cooking spray (4 sprays)

Scallops, Raw (200 g, (4 x 50g) coral removed)

Pea shoots (50 g)


1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the peas in a pan of boiling water for 3-4 minutes, then drain and refresh under cold running water. Reserve a handful to garnish, then whizz the rest in a blender or food processor with the crème fraîche and mint until you have a coarse purée. Season to taste, then set aside and keep warm.2. Meanwhile, put the Parma ham on a baking sheet and bake for 5 minutes, or until crisp.3. Mist a nonstick frying pan with cooking spray and heat over a medium-high heat. Season the scallops and sear for 2-3 minutes until golden, turning once.4. Divide the pea purée between small plates, top with a scallop and Parma ham crisp, then serve garnished with the reserved peas and pea shoots.

Mushroom bruschetta

SmartPoints® value per serving

Total Time: 15 min

Prep: 10 min

Cook: 5 min

Serves: 4

Difficulty: Easy

Ditch basic tomato-and-basil flavours in favour of this seasonal twist on the classic


Olive Oil (2 teaspoons)

Garlic (1 clove(s), crushed)

Mushrooms (400 g, mixed, thickly sliced)

Thyme, Fresh (2 teaspoons, plus extra sprigs to serve)

Sourdough Bread (4 servings, (4 x 50g))

Goat’s Cheese (60 g)


1. Heat the oil in a large frying pan set over a medium heat. Cook the garlic, stirring, for 30 seconds.2. Add the mixed mushrooms and cook, stirring, for 4 minutes or until softened and any liquid has evaporated. Stir through the thyme leaves and season to taste.3. Meanwhile, toast the bread until deeply golden. Top each slice with a quarter of the mushroom mixture and crumble over the goat’s cheese. Season and serve with the extra thyme sprigs scattered over the top.

Notes For even more flavour, spread ½ tbsp reduced-fat green pesto over each slice of toast for 1 extra SmartPoint per toast.

Tasty Mains!

Sri Lankan-style kotu roti

SmartPoints® value per serving

Total Time: 45 min

Prep: 20 min

Cook: 25 min

Serves: 2

Difficulty: Easy

Kotu roti is a popular street food all over Sri Lanka that mixes pieces of flatbread with vegetables, spices, chicken and eggs. Use a hot curry powder if you like it extra-spicy.


Vegetable Oil (2 teaspoons)

Garlic (3 cloves)

Root Ginger 20 g

Onion (1 large)

Tomato (1 large)

Curry Powder (1 tablespoon)

Ground Cumin (1 teaspoon, level)

Soy Sauce (1 tablespoon)

Curry Leaves, fresh (12 g)

Carrots, raw (2 medium)

Leek (2 medium)

Cabbage (250 g)

WW Wholemeal Wraps (1 individual)

Chicken breast, skinless, grilled 200 g

Egg, whole, raw (1 large)

Coriander, fresh (4 tablespoons)

Lemon(s) (1 medium)


1. Put the oil in a large nonstick wok or frying pan with 250ml water and set over a medium-high heat. Add the garlic, ginger, onion and tomato and cook for 5 minutes until the onions are soft and the mixture becomes sauce-like.2. Add the curry powder, cumin, soy sauce and curry leaves, and fry for another 2 minutes.3. Add the carrots, leeks and cabbage, stir-frying for 10 minutes until the veg is almost tender – if it starts to stick or look dry, add a splash of water to the wok.4. Add the WW Wrap, chicken and the beaten egg and cook for 5 minutes, or until the egg sets around the veg and the wrap softens a little. Stir through the coriander and season to taste, then serve with the lemon wedges.

Notes: Add extra protein with a second egg. The SmartPointswill be 8 for Green 4 for Blue & 4 for Purple.

Prawn & chilli linguine

SmartPoints® value per serving

Total Time: 22 min

Prep: 10 min

Cook: 12 min

Serves: 2

Difficulty: Easy


Wholewheat Pasta, dry (100 g, linguine)

Courgette (300 g, spiralised)

Garlic (3 clove(s), thinly sliced)

Olive Oil (1 tablespoon)

Chilli, Green or Red (1 individual, deseeded and sliced)

Chilli flakes (2 pinch)

Tomato (200 g, diced)

Lemon(s) (1 medium, juice of)

Prawns, Raw (200 g, peeled and deveined)


1. Bring a large pan of water to a boil, add the linguine and cook to pack instructions. Add the spiralised courgette to the pan for the final 1 minute of cooking time. Drain well.2. Meanwhile heat a large frying pan over a medium heat. Add the garlic, oil, fresh chilli and chilli flakes, tomatoes and lemon juice and cook, stirring, for 5 minutes, or until the tomatoes have softened. Add the prawns to the pan and cook for a further 3 minutes, until they’re pink and cooked through. Season to taste.3. Add the linguine and courgette to the pan and toss through the sauce to coat. Serve immediately.

Notes: If you can’t find spiralised courgette in the shops, and don’t have a spiraliser to hand, use a julienne peeler to create thin, spaghetti-like strands of courgette.

And for Dessert!! 🍫

Hot chocolate puddings

SmartPoints® value per serving

Total Time: 22 min

Prep: 10 min

Cook: 12 min

Serves: 4

Difficulty: Easy

These heavenly little puds are a real treat for chocolate lovers, and also make a brilliant dinner party dessert


Calorie controlled cooking spray (4 sprays)

Caster Sugar 40 g

White Self Raising Flour 80 g

Cocoa Powder (2 tablespoons, level)

Egg, whole, raw (2 medium, raw, lightly beaten)

Skimmed Milk (4 tablespoons)

Sunflower Oil (4 teaspoons)

White Chocolate (40 g, grated)


1. Preheat the over to 190°C, fan 170°C, gas mark mark 5. Mist 4 x 100ml ramekins with the cooking spray to coat.2. Put the sugar in a mixing bowl and sift in the flour and cocoa powder. Make a well in the centre, then beat in the eggs, milk and oil to make a smooth batter.3. Spoon the batter between the ramekins and bake for 12 minutes, until risen and just firm. Sprinkle over the white chocolate and serve.

Flourless chocolate cake

SmartPoints® value per serving

Total Time: 1 hr 10 min

Prep: 30 min

Cook: 40 min

Serves: 12

Difficulty: Moderate

This decadent flourless creation is a healthier alternative to your standard chocolate cake, and sure to satisfy. Plus, it’s gloriously gluten-free, so it’s a brilliant option for any gathering, as everyone can enjoy it


Calorie controlled cooking spray (4 sprays)

Cocoa Powder (3 tablespoons, level)

Dark Chocolate (85 g)

Butter (15 g, unsalted)

Half Fat Crème Frâiche (120 g)

Egg yolk, raw (3 medium, large)

Granulated sugar 165 g

Vanilla Extract (1½ teaspoons, level)

Ground Almonds 65 g

Egg white(s), raw (5 individual, large)

Salt ¼ teaspoons

Icing Sugar (2 teaspoons, level)

Raspberries 125 g, fresh, to serve


1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 23cm springform cake tin with cooking spray and dust the base and sides with 1 tbsp of the cocoa powder.2. Put the chocolate and butter in a microwave-safe bowl. Cover and microwave on high for 1 minute until melted. Stir until combined, then set aside to cool.3. Sift the remaining cocoa powder into a small bowl, add the crème fraîche and mix until smooth and combined. Set aside.4. Put the egg yolks and 65g of the granulated sugar in a medium bowl. Beat using a hand-held electric whisk until pale and creamy. Add the chocolate mixture and vanilla extract, then beat until smooth. Fold in the crème fraîche mixture until smooth and combined, then fold in the ground almonds.5. In a separate bowl, whisk together the egg whites and salt until soft peaks form. Gradually add the remaining granulated sugar, 2 tbsp at a time, until combined, then beat for a final 2 minutes until you have a thick, glossy meringue.6. Gently fold one-third of the meringue into the chocolate and almond mixture. Repeat with the remaining meringue until combined. Transfer to the prepared cake tin and smooth the surface with a spatula. Bake for 40 minutes until a skewer inserted into the centre of the cake comes out clean.7. Allow the cake to cool completely in the tin – this will take approximately 1 hour. Gently release the cake from the tin, transfer to a cake stand and dust over the icing sugar. Serve with the fresh raspberries scattered over the top.

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