In­gre­di­ents

Buckinghamshire Advertiser - - FOODANDDRINK -

Choose the right Fast Days - and mark them in your di­ary! You want a day when you’re busy, but not un­der too much pres­sure.

Plan your meals and shop ahead.

Fo­cus on flavour and fresh­ness. Aim for sea­sonal in­gre­di­ents - sal­ads and berries in sum­mer, 100g pork esca­lope 1/2 lemon­grass stalk, finely

chopped 2cm-piece fresh root ginger,

peeled and finely chopped 1/2 shal­lot, finely chopped 1-cal cook­ing spray 25g rice noo­dles 50g mix­ture of baby corn and

sugar snap peas 50g broc­coli flo­rets Zest and juice of half a lime 1/2tsp sesame oil 1tsp soy sauce 1/2 red chilli, sliced

Method

Put the pork esca­lope in a dish with the lemon­grass, ginger and shal­lot. Toss the meat to hearty soups in win­ter. Mak­ing your own is quicker than you’d think and you can freeze por­tions to cut time in the kitchen on a Fast Day.

Spice up your 5:2 life with chillis, spices and strong flavours. Chilli flakes, curry pow­der, garlic, fresh le­mon juice and bal­samic vine­gar are al­ways to hand on my Fast Days.

Drink up. Of­ten when we think we’re hun­gry, we’re ac­tu­ally thirsty. So drink lots of wa­ter, black cof­fee or tea - if you add milk, count the calo­ries.

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