To end any winter indulgence, Clare Latimer explains how to make guests salivate with healthy dishes

I went to talk to a client who is hiring the Highgate Literary and Scientific Institute in South Grove last week, which is a lovely venue that can be hired for parties of about 100 people and has a very personal feel.
One of the staff, Anne Marie, asked whether I could write more vegetarian recipes.
As we have probably overdosed on chocolate and rich food this last weekend – I know that I have – and the bikini season is chasing fast on our heels, I thought it would be appropriate to give some healthy and slimming recipes, which can easily be vegetarian, to get us into the mood.
We are so nearly into the spring ingredients but I will wait a week or two and this will still have a wintry feel to match the chillier weather that has just set in again. It is so easy to be impatient and I am one of the worst.

MACARONI CHEESE WITH SPINACH
This is one of our most popular dishes that we sell in our shop at lunch times but you rarely see it on a restaurant menu. It is so easy to make and a very good standby as the ingredients can be kept in the cupboard ready for the unexpected guest. I suggest you use spinach as there are plenty of young and tender leaves around at the moment but tomatoes, broccoli or whatever you like could be used instead. The mustard enhances the flavour of the cheese so it is worth leaving in the recipe.
Serves 4

Ingredients
350g macaroni
25g butter
25g flour
300ml milk
Salt and freshly ground black pepper
Half teasp English mustard
85g grated cheddar
25g grated parmesan
350g fresh spinach, young tender leaves, washed well, chopped roughly
25g white breadcrumbs
Small handful parsley, finely chopped
Method
Preheat the oven 190C 375F Gas 5. Cook the macaroni in plenty of boiling salted water and then drain. Melt the butter in a saucepan, add the flour and stir to make a roux. Gradually add the milk, stirring continuously to make smooth, white sauce.
Season with a little salt and pepper and then add the mustard, cheddar, parmesan, raw spinach leaves and the macaroni. Stir carefully and then pour into an oven-proof dish. Mix the breadcrumbs with the parsley and sprinkle over the top. Cook in the oven for about 25 minutes or until golden brown.

FETA-STYLE SOUFFLE
This is a delicious, light supper dish or for one watching the scales. The black olive gives a wonderful different flavour from the usual eggy taste and is easy to buy in any supermarket. The sun-dried tomatoes and feta cheese give it a scrumptious foreign flare. Do not shy away from cooking soufflé because as long as everyone is ready to tuck in immediately it comes out of the oven it is pretty well foolproof. Have a go and trust me.
Serves 4

Ingredients
35g butter
35g flour
300ml milk
50g feta cheese, finely crumbled
One tbsp sun-dried tomatoes in oil, finely chopped
One desp black olive paste
Four large eggs
Freshly ground black pepper
Method
Preheat the oven to 190C, 375F, Gas 5. Melt the butter in a saucepan, add the flour and stir to make a roux. Pour in the milk, stirring continuously to make a smooth, white sauce. Remove from the heat and stir in the feta cheese, sun-dried tomatoes, olive paste, egg yolks and black pepper.
Whisk the egg whites until stiff and then, using a large metal spoon, fold the whites into the sauce mixture. Pour into a large buttered soufflé dish and cook for 20 minutes or until well risen, golden brown on top and still slightly wobbly. For absolute perfection, the soufflé should still be slightly runny inside.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk