1 hour | 15 min prep

SERVES 4

• 1 clove garlic, halved
• butter-flavoured cooking spray
• 3 lbs red potatoes, peeled and cut into 1/8 inch slices (about 6 medium)
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated gruyere cheese (not smoked!)
• 1 cup skim milk

1. Rub a 10 x 6-inch baking dish with cut sides of garlic halves; discard garlic.
2. Coat dish with cooking spray.
3. Arrange half of the potato slices in dish, and drizzle half of the butter over potatoes.
4. Sprinkle half of the salt and pepper over potatoes, and top with half of the cheese.
5. Repeat procedure with the remaining potatoes, butter, salt, pepper and cheese.
6. Bring the milk to a boil in a small saucepan over low heat; pour the hot milk over the potato mixture.
7. Bake, uncovered, at 425 degrees for 40 minutes or until tender.

Egg Foo Yung

From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we’re just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. However it also works very well as a side dish. According to my husband, the rice is better if made a day ahead but it works for me if I make it just before preparation too. It may appear sticky but once mixed into the other ingredients, all trace of stickiness is gone.

30 min | 15 min prep

SERVES 4 (2)

• 3 eggs, beaten
• salt and pepper
• five-spice powder, a good pinch (optional)
• 3 tablespoons sunflower oil
• 4 green onions, sliced
• 1 clove garlic, crushed
• 1 small green pepper, seeded and chopped
• 4 ounces fresh bean sprouts
• 3 cups cooked jasmine rice
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil

1. Season the eggs and beat in the five spice powder, if using.
2. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
3. Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
4. Cook the egg until firm and then tip out.
5. Chop the ‘omelette’ into small strips.
6. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
7. Mix in the cooked rice and heat thoroughly, stirring well.
8. Add the soy sauce and sesame oil then return the egg and mix in well.
9. Serve immediately, piping hot.