Slimming World's 30-minute meals aim to keep you and the whole family happy and healthy. Here is a selection of our favourite recipes

Smoked salmon and cucumber rolls

Syns per serving: Original: 0/Green: 6

Preparation time: 10 minutes

Ingredients
12 x 25g/1oz slices of smoked salmon
1 cucumber, peeled, deseeded and cut into thin matchsticks
½ a small red pepper, deseeded and cut into think slivers
Small handful of mint leaves, chopped
1 tsp of finely grated lemon zest
Freshly ground black pepper

To garnish
Finely sliced lemon peel

1. Separate the smoked salmon slices and lay them out on a clean, flat work surface.
2. In a bowl, mix together the cucumber, red pepper, mint and lemon zest. Season with black pepper.
3. Divide this mixture onto the salmon slices in small moulds and then roll up the slices to enclose the filling. Serve immediately, garnished with lemon peel.

Moroccan-style lamb

Syns per serving: Original: 0/Green: 24

Preparation time: 5 minutes plus marinating

Cooking time: 18-20 minutes

Ingredients
1 tbsp paprika
4 garlic cloves, peeled and crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp fennel seeds
1 tbsp dried mint
1 tbsp finely chopped coriander leaves
Juice of 2 lemons
1 tbsp passata salt
4 x 680g/1 ½ pound French trimmed racks of lamb (each with 4-5 ribs)

1. Place the paprika, garlic, ground coriander, cinnamon, cumin, fennel seeds, dried mint, coriander leaves, lemon juice and passata into a bowl and mix well until combined. Season well with salt.
2. Using a small, sharp knife, make deep cuts all over the flesh side of the lamb racks and place on a non-stick baking sheet. Spread the spice paste all over the lamb and cover and allow to marinate for 2-3 hours or overnight if time permits.
3. Pre-heat the oven to 220C or gas mark 7. When ready to cook, place the racks in the oven and roast for 18-20 minutes or until cooked to your liking.
4. Remove the racks from the oven, cover with foil and allow to rest for 10 minutes. To serve, cut the racks into cutlets and serve with fresh cucumber and tomato salad, or steamed carrot and courgette ribbons.

Iced strawberry hearts

Syns per serving: Original: 1 ½/Green: 1 ½

Preparation time: 5 minutes plus freezing

Ingredients
300g/11oz fresh or good quality frozen
strawberries, hulled and roughly chopped
4 tsp artificial sweetener
300g/11oz strawberry yoghurt

1. Place the strawberries and 2 teaspoons sweetener in a food processor and blend until smooth.
2. Fill four individual heart moulds halfway up with the strawberry puree and freeze for several hours or until set.
3. Stir the remaining sweetener into the yoghurt and pour over the strawberry puree. Place back in the freezer until completely frozen.
4. Dip the moulds in hot water for a few seconds to release and pop them in the fridge for 5-10 minutes before serving.

Recipes taken from Slimming World's 30-minute meals, published by Ebury Press (£15.99).

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