Hi well the chicken cake somebody else posted on hear in the recipes, the only thing i done different was used chili saussages(from joes saussages) and made a chilli maranade with sweetner, passata and lazy chillis and left the chicken in it over night, then just followed the recipe that they posted.
As for the peppercorn gravey here's the ingredents ect, this was shared two of us so works out at 2syns each-
4 shallots
2 garlic cloves
Fry Light
mushrooms. as many as you fancy i love them so had loads in mine
255ml/9fl oz beef stock made with Bovril
2 tsp mustard powder
1 level tbsp beef gravy granules
2 level tbsp dried peppercorns(crushed or ground)
Salt and freshly ground black pepper
2-3 tbsp very low fat natural fromage frais
2 chicken breast, steaks or meat of your chioce
1. Prepare the sauce: peel and slice the shallots and peel and finely dice the garlic and cook in a pan sprayed with Fry Light for 1-2 minutes, then add your sliced mushrooms, then Mix the stock with the mustard powder, add to the pan and bring to the boil.
2. Add the gravy granules and peppercorns and cook for 1-2 minutes until slightly thickened. Remove from the heat, season and stir in the fromage frais.
3. Meanwhile, chop and dry fry or griddle your chicken or steak ect, when meat is cooked add to the gravey/sauce then serve with fresh veg or syn free chips if you do extra easy.