Recipe of the week

This week we’ve been trying Gousto; a company that delivers fresh ingredients and recipes to your door.

It’s really simple, you choose your meals online and then they deliver the perfectly measured out ingredients ready for you to cook.

We’ve enjoyed all of the meals but this Mexican shredded chicken and corn salsa has been one of my favourites. Ingredients for two: 1 lime 1 spring onion 1 tsp ground coriander 1 tsp ground cumin 1 red chilli 1 tomato 20g coriander 130g basmati rice 60g mayonnaise 20g chipotle paste 1 tbsp tomato paste 1 large British chicken breast fillet 1/2 can of sweetcorn (170g) INSTRUCTIONS Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.

Once cooked, remove from the heat and keep covered serving, then boil a kettle.

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat.

Once hot add the chicken breast and sprinkle them with the ground cumin, ground coriander and a pinch of salt. Cook for three to four minutes on each side or until they’ve browned.

Once browned, add the chipotle paste and tomato paste and cook for 30 seconds. Add 150ml boiled water and cook, covered, for 10-15 minutes or until the chicken is cooked through.

Meanwhile, dice the tomato. Cut the red chilli in half lengthways, de-seed and chop finely chop the coriander (including the stalks). Trim and chop the spring onion finely. Cut the lime in half.

Combine half a can of sweetcorn, the diced tomatoes, three-quarters of the chopped chilli (can’t handle the heat? Go easy!), chopped spring onion and half of the chopped coriander in a bowl.

Squeeze over the juice of half a lime and one tablespoon olive oil, season with salt and pepper – this is your corn salsa.

Combine the mayonnaise, the juice of the remaining half lime and a drizzle of olive oil – this is your lime mayo.

Once the chicken is cooked through, shred it with two forks, tearing the meat up – this is known as ‘pulling’. Season with a pinch of salt.

Stir the remaining chopped coriander into the rice – this is your coriander rice.

Serve the shredded chicken over the coriander rice with the corn salsa to the side. Drizzle with the lime mayo and garnish with the remaining chilli (can’t handle the heat? Go easyl) Enjoy! EMOM stands for ‘every minute on the minute’.

With this BURPEE EMOM you need to perform 10 burpees on the minute every minute (so you’ll complete 100 burpees in total).

The burpee is a full body strength training exercise and the ultimate example of functional fitness.

With every rep, you’ll work your arms, chest, quads, glutes, hamstrings, and abs.

After a few sets of burpees, you should feel your whole body working hard.

Watchthevideoatwww. youtube.com/grahamlowpt for beginner and advanced variations.