SUNDAY

BREAKFAST

SIMPLE EGG MUFFINS

1 0 calories, serves 6

100g mushrooms, finely chopped Small knob butter 4 eggs 100g full-fat cottage cheese 4-5 rashers bacon 40g Cheddar, grated Handful baby spinach, shredded

Preheat the oven to 180c. Fry mushrooms in the butter in a nonstick pan, then set aside. beat the eggs with the cottage cheese and season. cut the bacon to roughly fit six holes of a muffin tray. add mushrooms, cheese and spinach to each muffin hole, pour over the egg mixture and bake for 30-35 minutes. Delicious hot or cold.

LUNCH

CRAYFISH SALAD

250 calories, serves 1

100g crayfish 4 radishes, halved ¼ cucumber, diced 1 celery stick, chopped 2 large handfuls rocket

For the dressing

(enough for 2–3 portions): 1 small shallot 1 garlic clove ½ red chilli 1 tbsp olive oil 1 tbsp fish sauce Juice of 1 lemon 1 tbsp white wine vinegar

Finely chop the shallot, garlic and chilli and place in a jar with oil, fish sauce, lemon juice and vinegar. Mix well. arrange the crayfish in a bowl with the vegetables and dress with 1 tbsp of the dressing.

DINNER

PORK WITH APPLES AND SHALLOTS

450 calories, serves 8

1 boneless rolled pork leg joint

8 garlic cloves, crushed 1 bunch fresh sage, chopped 5 tbsp olive oil 2 large leeks, diagonally sliced 16 shallots 6 small apples, cored and cut into quarters 1 tbsp butter 250ml cider

Preheat the oven to 240c. Unroll the pork and score the flesh with a knife. Make a paste of the garlic, sage, salt and pepper and three tbsp of oil, then rub into the meat. roll the pork up and tie firmly.

Place the leeks in the bottom of a roasting dish, toss with remaining oil, then sit the pork on top and roast for about 25 minutes or until the skin has bubbled and crisped.

Meanwhile, brown the shallots and apple wedges in the butter.

turn the oven down to 180c. Place shallots and apple wedges around the pork and roast for another 45 minutes to an hour, or until a meat thermometer reads 75-80c.

remove the pork, apples and shallots from the oven and keep warm. Strain the pan juices into a small saucepan, add the cider, bring to the boil and simmer until slightly thickened.

Slice the pork and serve with the apples, shallots and gravy.