I did a low fat diet back in the late eighties when it was 'the way.' It's not too hard and over time your taste-buds adapt to the low fat.

Alcohol adds flavour lost by omitting fat, bung red wine in all your stews, casseroles and pasta sauces.

En papillote is a good way to cook and keeps food moist without adding fat put your skinless chicken breasts, or cod fillets in a foil parcel on a bed fresh herbs, add a little white wine or lemon juice or tomato juice, so it will steam, roughly seal and bake in the oven.

Make white sauce with skimmed milk and cornflour, again add plenty of seasoning. This can be used over green veggies and new potatoes instead of butter.

Mashed potatoes, use skimmed milk and plenty of fresh parsley and white pepper.

Make plenty of use of your spice rack, your herb patch and get in good quality bouillon powder (Marigold or Kallo) also as said, always keep a bottle of wine to hand for the kitchen.