WATCHING your weight, but don't want to survive on rabbit food? Fear not – here’s a guilt-free taste of some classic recipes with a low-calorie twist.

If you find sticking to a healthy eating regime too much of a struggle, because you simply can’t give up your favourite foods, Angela Nilsen’s new book could be just the ticket.

The former food editor of BBC Good Food magazine has taken traditionally calorie-packed meals and treats and recreated recipes for them with less sugar, fat and salt – but the same deliciousness, she promises.

Make It Lighter also features ‘slimmed down’ versions of fish, chips and mushy peas, Thai green curry and even chocolate brownies.

Here are two recipes from Make It Lighter to kick off your guilt-free year:

Fish and chips with crushed mushy peas (serves 4)

For the chips:

800g even-sized King Edward or Maris Piper potatoes, unpeeled

2tbsp olive oil

For the peas: 300g frozen peas

1tbsp olive oil

2tsp lemon juice

Freshly ground black pepper

For the fish: 4 even-sized pieces of skinless haddock, hake or cod fillet (about 650g total weight) 50g self-raising flour, plus 1tbsp for coating fish

50g cornflour

1 medium egg white

125ml ice-cold sparkling water

600ml sunflower oil, for frying 1 lemon, cut into wedges

Salt and freshly-ground black pepper

Scrub the potatoes, cut them lengthways into 1.5cm thick slices, then cut each slice into 1.5cm thick chips.

Tip the chips into a large saucepan, pour in enough water to just cover and bring to the boil, then lower the heat and gently simmer for four minutes.

Drain, tip on to a clean tea towel and pat dry, then leave to cool.

Preheat oven to 220C (fan 200C/gas mark 7).

Put one tablespoon of the olive oil in a large, shallow, non-stick roasting tray and heat in the oven for 10 minutes.

Transfer the chips to a bowl and toss in the remaining oil using your hands.

Tip out in a single layer into the hot roasting tray. Roast for 10 minutes, then turn them over. Roast for five more minutes, then turn again. Roast for a final five to eight minutes until crisp. Drain on kitchen paper.

While the chips are in the oven, cook the peas in boiling water for four minutes, then drain, tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly ground pepper. Cover and set aside.

The fish can also be cooked while the chips are in the oven. Pat the fillets dry. Put the one tablespoon of flour on a plate and use to coat each fillet, patting off the excess.

Mix together the remaining flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as possible so the batter stays light.

Pour the oil for frying into a heavy, medium non-stick wok. Preheat to 200C, using a thermometer to check the temperature. Cook two pieces of fish at a time, dip them in the batter to coat and let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for five to six minutes, making sure the oil stays at 200C and turning the fish over halfway through so it’s golden all over.

Lift out with a slotted spoon, drain and keep hot. Check the oil temperature is still 200C, then repeat with the remaining fish.

Reheat the peas and serve with the fish, chips and lemon wedges.

Chocolate mousse

85g dark chocolate (70%)

1tbsp cocoa powder, plus extra for dusting

½tsp instant coffee granules

½tsp vanilla extract

2 medium egg whites

1tbsp golden caster sugar

50g full-fat Greek yogurt

Fresh raspberries, to decorate

Chop the chocolate very finely and put it into a large heatproof bowl that will fit over a pan of simmering water.

Mix the cocoa, coffee and vanilla with two tablespoons of cold water, and pour over the chocolate.

Place the bowl over the gently simmering water, stir, then remove from the heat. Leave with the bowl of chocolate still over the water (just off the heat), stirring to check when melted.

Stir the melted chocolate, and stir in two tablespoons of boiling water. Leave to cool slightly.

In a mixing bowl, whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy.

Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in. Spoon into four small cups or 125-150ml ramekins and chill for a few hours.

Top with a few raspberries