serves 11 ingredients

vegetable oil for greasing 11⁄2 teaspoons powdered gelatine 225ml/8fl oz boiling water 450g/1lb low-fat cottage cheese,

whipped 2 tablespoons freshly squeezed

lemon juice 1⁄2 teaspoon garlic powder 1⁄4 teaspoon salt

75g/3oz onions, finely chopped 2 tablespoons chopped red pepper 400g/14oz canned tuna, drained

and flaked 225g/8oz almonds, sliced and

lightly toasted

• Grease a 1.2-litre/2pt fish mould and set aside.

• In a large bowl, sprinkle the gelatine over 125ml/4fl oz cold water and leave to stand for 1 minute. Add the boiling water and stir until the gelatine has dissolved completely.

• Using a hand-held mixer, blend in the cottage cheese until smooth.

• Stir in the lemon juice, garlic powder and salt. Fold in the onions, red pepper, tuna and half of the almonds.

• Pour the mixture into the prepared mould, and chill until firm. Before serving, unmould onto a platter and garnish with the remaining almonds.