Smoked haddock scotch eggs with Asparagus

•    400g  broccoli , cut into chunks
•    400g skinned smoked haddock , cut into large chunks
•    16 quail eggs
•    2 tbsp skimmed milk
•    50g cornflour
•    2 eggs beaten
•    100g  Dukan breadcrumbs
•     A few drops of olive oil for frying
FOR THE WATERCRESS MAYONNAISE
•    100g bag watercress
•    1 tbsp lemon juice
•    150ml Dukan  mayonnaise

•    •  For the Scotch eggs, tip the  broccoli into a large pan and cover with water. Bring to the boil, then tip in the haddock and then the quail's eggs. Cook the eggs for exactly 2 mins, then remove them and cool under cold running water. Continue cooking the haddock until it flakes, and the broccoli until soft. Drain the fish and broccoli well, then mash with milk until you have a thick mash. Set aside to cool.
•    •  Meanwhile, peel the eggs. When everything is cool, pat out spoonfuls of mash mix and mould them around the eggs so that they are completely encased. Roll the covered eggs in the cornflour, then the beaten egg and finally the breadcrumbs. Chill for 1 hr to firm up, or overnight if you're assembling ahead.
•    •  For the watercress mayonnaise, blitz the watercress with the lemon juice until finely chopped, then stir through the Dukan mayonnaise. Blanch the asparagus for 4 mins, then drain under cold water. This can all be done a day in advance.
•    •  To serve, heat a few drops of olive oil in a frying pan. Fry the eggs until crisp on all sides, then drain on kitchen paper. Serve with the asparagus and watercress mayonnaise for dipping everything into.

Thai bites

•  2 segmented and chopped limes 
•  2cm piece chopped  ginger
•  1 finely sliced  shallot
•  ½ chopped chilli
•  1 tbsp coriander leaves
•  2 tsp sesame seeds
•  dash fish sauce
•  sprinkle granulated sweetener
•  8-12 baby spinach leaves
1.    Mix together limes, ginger, shallot, chilli, coriander leaves and sesame seeds. Season with a dash of fish sauce and a sprinkle of sweetener.
2.    Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

Fish and cauliflower gratin

•    300g skinless smoked haddock
•    300g skinless cod or white fish fillet (look for sustainably caught)
•    2 small bay leaves
•    1 small onion, quartered
•    475ml skimmed milk
•    175g  cauliflower  trimmed
•    25g fresh  Dukan breadcrumbs
•    15g Parmesan, finely grated
•    3 tbsp cornflour
•    200g cooked peeled king prawns
•  Put the fish, bay and onion in a frying pan and pour over the milk. Bring to a simmer, cover and cook for 2 minutes. Stand for 10 minutes.
•  Heat the oven to 200C/fan 180C/gas 6. Cut the cauliflower into 4cm pieces. Blanch, rinse and drain. Mix the breadcrumbs and cheese.
•  Drain the fish over a bowl and add the milk back to the pan. Mix the cornflour with 3 tbsp water. Stir into the milk, whisking on a low heat until thick. Take off the heat and season.
•  Discard the onion and bay and add the fish to the sauce. Stir in the cauliflower and prawns. Tip into an ovenproof dish. Sprinkle with the breadcrumbs and bake for 20-25 minutes or until golden brown

Sponge cake with rhubarb sauce and custard

1kg of rhubarb
6 Tbs of sweetener
20 Drops of vanilla flavoring (or other flavors you fancy)

Wash your branches of rhubarb and cut them, unpeeled, cut into 1 to 2 cm thick. Put the pieces in a pan and sprinkle with sweetener. Let it drain for 10 to 15 minutes. When the rhubarb has left some of its liquid, cook over low heat in the juice obtained, stirring regularly. Let it stew for thirty minutes until the consistency suits you. Add the aroma after cooking.
Ingredients

1 tbs of wheat bran
2 tbs of oat bran
1 tbs of corn flour (tolerated)
3 eggs
100g of powdered skimmed milk
15g of sweetener
2 tbs of skimmed milk
100g of low fat fromage frais or Quark
8g of baking powder
5 drops of lemon flavouring (according to taste)

Preheat the oven 160°C.
Mix together the egg yolks and powdered skimmed milk, the brans, fromage frais, baking powder and flavouring.
Add the corn flour diluted in skimmed milk.
In a separate bowl, using an electric beater, beat the egg whites until stiff peaks form.
Gently flod the egg whites into the mixture and transfer in a circle mould for about 25 minutes (the top must be a bit brown).
For the custard you can use an instant  light version (tolerated)