Containing less than a quarter of the fat of a regular risotto this is an easy and very healthy dish at any time of the year. It is very cheap too and uses staples from the cupboard so is great at the end of a long week when the cupboard and fridge are getting a little bare. Feel free to substitute any vegetable of choice for the artichokes-just whatever you and the family enjoys or whatever is left in the fridge or cupboard.  Salmon in brine is also a great substitute for the tuna but it will increase the fat content of the dish be it all as the wonderfully heart healthy omega 3 fatty fish fats and also extra calcium from those little bones in the fish too!! For an even more luxurious option. Omit the canned fish earlier on and toss through 200g smoked salmon or ocean trout , cooked chicken breast or cooked prawns with the olives etc at step 5.

This delicious seafood pasta is a great way to get a little more seafood into your daily diet. For years we were all told that prawns and other shellfish were bad for our cholesterol but we now know that it is really saturated fats in our diet that increase our bad cholesterol (LDL) levels. So the good news is that all shellfish are back on the menu. Prawns and mussels are in fact a very low fat source of protein and have even fewer kilojoules/calories than lean chicken. They also contain magnesium, which plays a role in bone development and nerve and muscle function and are very good sources of vitamin D , vitamin B12, zinc and selenium, an important antioxidant.  A gluten free pasta (our pick is San Remo brand) can be used for those who are gluten intolerant - just make sure the tomato based pasta sauce you add is also gluten free option too if you need to be gluten free. A wholemeal or buckwheat spaghetti can also be used to increase the fibre content. Be sure to accompany this dish with plenty of salad to make sure your daily vegetable intake is also met.