Step 1-Start by making the batter. Add the self-raising flour, the egg, the milk and a pint of the sea salt in to a mixing bowl and whisk everything together until it is a smooth consistency. Fold in the blueberries once this is done.

Step 2-Place a frying pan on a medium heat. Once the pan has warmed, add around half a tablespoon of olive oil ensuring the oil spreads out over the pan.

Step 3-To the frying pan add a few ladles of the batter you have made. Leave space between each ladle of batter so the pancakes have room to spread out and cook properly. You can cook the pancakes in batches as they only take a few minutes each to cook.

Step 4-Cook each pancake for roughly 1 to 2 minutes until they turn a golden brown colour. Flip them carefully to ensure they are evenly cooked. Once they are cooked, you are ready to plate them up.

Step 5-If you plan on cooking a big batch of these delicious once cup pancakes, simply repeat steps 2 to 4 ensuring you add more oil if the pancakes look like they may stick to the bottom of the pan.

Step 6-Serve these easy blueberry pancakes with a spoonful of the natural yoghurt and some more of the berries as garnish.

Step 1-Preheat your oven to 180 degrees celcius/350 degrees Fahrenheit/Gas Mark 4. In a large mixing bowl, mix the egg whites and salt until they start to stiffen. Be careful not to let it get too dry. In another bowl, mix the Nutella and butter together and then add the Frangelico, hazelnuts and egg yolks for the main base for this Nigella Nutella Cake. You don’t have to use Frangelico, rum or water is fine as well.

Step 2-Fold the 100 grams of melted dark chocolate in to the Nutella mixture and start to add in the whisked egg whites bit by bit. Beat this together, adding the rest of the egg whites as you go along.

Step 3-Grease a springform cake tin and line it with greaseproof paper. Pour the mixture in to the cake tin and bake for 40 minutes. If the cake starts to come away from the sides of the tin, it is a good sign that it is ready. Leave the cake to cool.

Step 4-Add the hazelnuts to a frying pan and toast them until they start to turn a golden brown colour, then put them on a separate plate to cool. The hazelnuts must cool or the cake may become oily.

Step 5-To a saucepan, add the 125 grams of dark chocolate, 125ml of double cream and the Frangelico(or whatever you are using) and start to warm on a low heat. Once the chocolate has sufficiently melted, take the pan off the heat and start to whisk it until you believe it is the correct thickness to ice your cake. Remove the cake from the springform tin if it is cool enough.

Step 6-Add the chocolate icing to the cake, smoothing it as you do so. Once the icing is on the cake, place the hazelnuts on the cake. That’s it, you are ready to enjoy this delicious Nutella cake courtesy of the brilliant Nigella Lawson, happy world Nutella day everyone!

Step 1-Preheat your oven to 220 degrees celcius/200 degrees in a fan oven/Gas Mark 7. Cut the potatoes in to chips, and pat them, dry using kitchen paper. Lay the chips on a baking tray in a single layer before covering with half of the olive oil, and seasoning with salt.

Step 2-Cook the chips for 40 minutes in total until they start to turn a golden brown colour. Turn the chips after 20 minutes to ensure they are evenly cooked.

Step 3-In a bowl, mix the breadcrumbs, lemon zest and parsley then season to your own taste with sea salt and black pepper. Once well mixed, top each fish fillet with some of the mixture and add the remaining olive oil.

Step 4- Place the fish fillets in a roasting tin and put them in the oven along with the chips for the final 10 minutes that the chips will need to cook. That’s it, the oven baked fish and chips is finished!

Step 1-Preheat your grill at least 10 minutes before you plan to use it. Slice each chicken breast in to 5 rather chunky pieces, then place them in a mixing bowl with the lemon juice and the zest of the lemon, as well as the oregano, olive oil, garlic, white wine vinegar and as much of the salt and pepper as you want. Leave to marinate for as long as you want.

Step 2-Then start assembling the kebabs by threading half a bay leaf on to a skewer, followed by a quarter slice of lemon, then a piece of chicken. Repeat this until you have used all 5 pieces of chicken. Finish the end of the kebab with another half bay lead and another quarter slice of lemon. Ensure nothing will be able to fall off the kebab.

Step 3-Repeat with the other kebabs, and once finished, place them on a grill pan with a rack for 10 minutes before flipping them over and cooking for another 10 minutes on the other side. You will need to baste the kebabs when they are cooking, so have the remaining marinade ready. You will know the kebabs are done once they start to crisp at the edges.

Step 4-For the gremolata, combine the freshly chopped parsley, the lemon zest and the chopped garlic in another bowl. Once the kebabs are done, place them somewhere to keep warm.

Step 5-Take any remaining marinade plus the juices from the kebabs and put them in a saucepan. Reduce for a few minutes until it is the consistency of a syrup. Pour this on to the kebabs as well as the gremolata, and that’s it, all done! Now enjoy these deliciously healthy grilled lemon chicken kebabs.

Step 1-Preheat your oven to 180 degrees celcius/160 degrees for a fan oven/gas mark 4. Line a 12 cup muffin tin with paper muffin cases. Then add the flour and bicarbonate of soda to a mixing bowl and place to one side. Take 1 tbsp of the muscovado sugar and put it to one side, then mix the rest of the sugar with flour and the porridge oats, making a well in the centre of the mixture.

Step 2-In another bowl, break up the bananas and mash them until completely smooth. Once you have done this, add the 2 egg whites, the 5 tbsp of olive oil and the buttermilk to the banana until it starts to combine.

Step 3-Pour the liquid mixture in to the well you created in the sugar, flour and porridge oats mixture and stir in quickly. The mixture may look like it needs further mixing, but don’t overdo it. Add the blueberries and give it one final stir to ensure the blueberries are evenly spread out.

Step 4-Split the mixture evenly among the 12 cups in the muffin tray, and sprinkle each cup with a bit of the remaining porridge oats and muscovado sugar.

Step 5-Bake the muffins for around 20 minutes until they have fully risen and have turned a dark golden brown colour. Allow to cool for 5 to 10 minutes before serving. That’s it, these deliciously simple low fat banana and blueberry muffins are ready to enjoy!