So nice but not naughty!

7:00am Saturday 16th August 2008

Comments (0)   Have your say »

TV's Celebrity Fit Farm chef, Sophie Michell, has some summer party recipes that won't pile on the pounds. Check out her delicious dishes which will still ensure you and your guests stay sleek and slender!

By Gabrielle Fagan Glamorous Sophie Michell claims to know how we all feel when faced with plates of delicious food at summer parties.

"'Tempted and unable to resist' just about sums it up," the blonde chef says with a smile.

"All those resolutions to not have this that or the other seem to melt away, don't they?"

While 25-year-old Sophie appears enviably slim, she has previously battled with weight problems and ME (Chronic Fatigue Syndrome). Her choice of career wasn't much help either.

"I've always loved food - I became a chef so that I could eat more - but a few years ago I found myself gaining weight," she explains.

"As much as I told myself 'never trust a skinny chef' I wasn't looking or feeling great and was spending too much time in doctor's surgeries.

"After getting lots of advice and ignoring diet and health books that seemed to be based on deprivation, I adapted my own balanced way of eating."

She says her health problems helped inspired her to create dishes that indulge the senses - but not the waistline - for her new book, Fabulous Food.

After losing more than two stone, Sophie is a great advertisement for her own "sexy recipes for healthy living".

"Diet is still a swear word to me but I now know how to create gorgeous food by eliminating certain ingredients that don't agree with me like wheat, and if I want to indulge I substitute healthy ingredients instead of carbs, butter of cream."

Sophie, a presenter on Channel 4's Cook Yourself Thin, started her professional career cooking full-time at the age of 14. She's worked in top London restaurants and has also been a private chef and nutritionist to a top supermodel, but says she wants to "help everyone become a glamorous gourmet, whatever the occasion".

"Today's women try to do everything, from juggling a pressured job to running a home, not to mention being a doting girlfriend, mother, wife or feisty singleton. Not only that, we're meant to squeeze into the latest fashion in size minus-one - well it doesn't exist yet - but give it time!"

She's divided her book into appealing sections catering for every occasion from Aphrodisiac Dinners and Sexy Breakfasts through to Comfort Food. The latter includes dishes such as Thyme And Cider Pot-Roasted Chicken, Butternut Squash and Almond Risotto.

There are dishes to satisfy dessert addicts in the Not So Naughty Sweet Treats section, including Greek Yoghurt Pannacottas With Rhubarb Compote and Lime And Coconut Surprise Pudding.

There are even dishes to eat as pre-party stomach liners - and hearty healthy hangover cures for those who over-indulge.

For a summer party she suggests some "professional looking canapes, which can be made in between applying your mascara and painting your nails.

"Also, you and your guests can enjoy them without any awful feelings of guilt - a feeling that I believe should never be associated with the joy of eating."

The recipe for Pork Peanut And Coriander Salad Cups is an old party favourite.

"This is one of my eternally popular canapes, and the pork mix is great with rice or noodles too," Sophie says.

Her other treat is Chinese Spoons With Cauliflower Puree, Crispy Monkfish And Wild Mushrooms.

"Serving mini morsels on Chinese spoons never fails to please guests. You can serve a range of different ingredients and really push the limits of canapes.

"Risotto, mini ravioli and even mini bangers and mash all look great served in a Chinese spoon."

PORK PEANUT AND CORIANDER SALAD CUPS This is based on a savoury pork Thai dish (called Galloping Horses) served on top of fruit pieces.

"This is a much simplified version, with a moreish combination of sweet and savoury that keeps people coming back for more," Sophie says.

Makes 20 Prep time: 12 minutes Cooking time: 25 minutes plus chilling time 2 tbsp unsalted peanuts 200g pork mince 3 garlic cloves, finely chopped 1 red chilli, slit, deseeded and finely chopped 1-2 tbsp groundnut oil (or vegetable oil) 2 tbsp palm sugar (or light muscovado sugar) 1 tbsp soy sauce 1 tbsp Thai fish sauce Small handful fresh coriander Small handful fresh mint 4/5 Little Gem lettuces 1/2 small ripe pineapple, peeled Blitz the peanuts in a small blender to a coarse powder still with some chunks, then mix with the mince, garlic and chilli. You want all these ingredients to have the same texture so bear this in mind when chopping and blitzing.

Heat a large frying pan until very hot, add the oil and fry off the pork mixture until it starts to caramelise. This should take about 15 minutes.

Then add the sugar, soy sauce and fish sauce, and cook for a further 10 minutes until you have a lovely glossy mass. Check the seasoning, though it may not need any more salt.

Finely chop the herbs, mix them in then allow to cool. You only need the smaller inner leaves of the Little Gems, so carefully peel off the larger outer leaves (use them in a salad so they don't go to waste!) Trim off the stalks so you are left with leaves like cute little Chinese spoons. Spoon the filling into the 'bowl' of the lettuce spoons and chill lightly until set.

Chop the pineapple into small dice, spoon on top of the mince and serve.

CHINESE SPOONS WITH CAULIFLOWER PUREE, CRISPY MONKFISH AND WILD MUSHROOMS "The cauliflower puree is a beautiful, snow-like colour and, if you can find the trompette noir mushrooms, the visual contrast is fantastic. This recipe works well with different combinations too - scallops would be good alternatives to monkfish," Sophie says.

Makes 20 Prep time: 20 minutes Cooking time: 15 minutes plus cooling time 1 medium head cauliflower (make sure it is very fresh) 500ml milk 200ml chicken stock (can be made with a cube or bouillon powder) 1 clove garlic, crushed 400g monkfish fillet (ask the fishmonger to remove all the skin and pinky grey membrane) 200g wild mushrooms, cleaned of grit and torn roughly (ideally trompette noir or girolles but chestnut mushrooms will do).

Small handful tarragon leaves, roughly chopped 25g butter 2 tbsp olive oil Squeeze lemon Sea salt and freshly ground black pepper Quarter the cauliflower and cut out most of the core, then shave or slice the cauliflower as thinly as possible so it cooks quickly. Place in a saucepan with the milk, stock, garlic and some seasoning. Bring to the boil and simmer for 5-6 minutes then remove from the heat. Leave to cool in the liquid for 15 minutes.

Meanwhile, cut the monkfish into 20 bite-sized cubes and the mushrooms into slightly smaller pieces. Roughly chop the tarragon.

Drain the cauliflower and blitz in a food processor or blender until very smooth. For the ultimate silk puree, rub the mixture through a sieve with the back of a ladle. Beat in the butter and check seasoning. Set aside.

Heat a frying pan, add a trickle of oil and fry the monkfish for about five minutes, stirring and tossing until golden brown. Season and tip on to a plate. In the same pan, add remaining oil and heat until very hot.

Pan-fry the sliced mushrooms for around 5-6 minutes. Season, add the tarragon and a squeeze of lemon.

Arrange 20 Chinese soup spoons (or your best dessert spoons) on a platter or tray. Place a little puree on each spoon, top with a piece of monkfish and some mushrooms.

:: Fabulous Food: Sexy Recipes For Healthy Living by Sophie Michell is published by Sphere, priced £16.99. Available now.