7-day vegetarian diet plan

1. Beetroot, fennel and lemon risotto with aubergine salad
1 portion of beetroot, fennel and lemon risotto served with 1 portion of grilled aubergine salad. (547cals, 20g fat)

2. Ratatouille and baked potato
1 portion of Romanian ratatouille served with 1 medium (180g) baked potato. (591cals, 20.4g fat)

3. Carrot and orange soup and broccoli flan
1 bowl (300g) of carrot and orange soup, followed by 1 slice (120g) of wholemeal broccoli flan served with 1 baked yam (130g) and 1 portion of green vegetable medley. For the carrot and orange soup you'll need 500g grated carrots, 1 litre of water, 1 medium onion, chopped, 60ml unsweetened orange juice, salt and pepper, a handful of chopped coriander, 20ml single cream or creme fraiche. Put the main ingredients in a pan and bring to boil, simmer for 1/2 an hour or until carrots are soft. Liquidise, season, garnish with coriander and cream. Serves 4. (568cals, 20.9g fat)

4. Vegetable moussaka, plus yoghurt dessert
1 portion of vegetable moussaka, followed by 1 pot (125g) of diet bio yoghurt with 120g stewed prunes. For the vegetable moussaka you'll need 500g aubergines, thinly sliced, 120g corn oil, 225g onions, thinly sliced, 5g garlic, crushed, 225 chopped mushrooms, 280g cooked red split lentils, a handful of torn basil leaves, 2 bay leaves, 25g tomato puree, 250g tomatoes, sliced, 500g boiled potatoes, 500g white sauce made with skimmed milk, 2 small eggs and 150g grated mature cheddar cheese. Fry the aubergines with half of the oil and drain. Fry the onions and garlic in the remaining oil and add the mushrooms, lentils and tomato puree. Now add the bay leaves and basil leaves, season, cook for 5 minutes and spread onto the bottom of an ovenproof dish. Layer with aubergines, followed by the tomatoes and then the potatoes. Beat the eggs into the white sauce and pour over the potatoes; sprinkle over the cheese and bake at 180C/350F/gas mark 4 for 25-30 minutes. (Serves 4).(560cals, 21.2g fat)