Low Calorie Starters - Scrambled egg and salmon, Prawn and fennel bisque & Avocado, prawn &

Here goes then lets see what I can come up with, that will be special .

Perfect scrambled eggs 231 calories per serving - serves 2

This would be great for breakfast

Ingredients

2 large free range eggs (157 calories)

6 tbsp full cream milk (36 calories)

a knob of butter (35calories)

200g smoked salmon (234 calories)

Lightly whisk the eggs, milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.

Top with smoked salmon for a classic Christmas breakfast treat.

Prawn and fennel bisque serves 6 - calories per serving 120

Ingredients

450g raw tiger prawn in their shells

4 tbsp olive oil

1 large onion, chopped

1 large fennel bulb, chopped, fronds reserved

2 carrot, chopped

150ml dry white wine

1 tbsp brandy

400g can chopped tomato

1l fish stock

2 generous pinches paprika

To serve

150ml pot double cream

8 tiger prawn, shelled, but tail tips left on (optional)

fennel fronds (optional)

Method

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.

Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Avocado, prawn & fennel cocktails serves 4 - 223 calories per serving

For the dressing

4 tbsp extra-virgin olive oil

1 segmented orange, plus the juice from the trimmings

juice 1 lemon

For the salad

1 fennel bulb, trimmed, halved and finely sliced

1 avocado, quartered, peeled and sliced

200g cooked king prawn

3 spring onion, sliced

55g bag wild rocket

if you are not a fennel fan, which I know lots of you aren't you could just leave it out , add a few more flavoured salad leaves or maybe thinly slice celery.

Method

Make the dressing by mixing the oil and citrus juices together in a small bowl with some salt and pepper, then set aside.

In a bowl, toss all the other ingredients, except the rocket, together with the orange segments and half of the dressing. Scatter the rocket leaves into 4 Martini glasses or small bowls, pile the salad into the centre, then drizzle with the remaining dressing just before serving.