HOW’S MY EATING?
Each week our nutritionist peers into someone’s shopping trolley
GOOD FOOD is all about fresh ingredients. My motto is “fresher is pressure”, so we go to the market every day. Salt beef bagel: My favourite recipe comes in a sesame bagel with dill pickle and grain mustard. It’s inspired by New York delis. Focaccia with hummus: I fill it with red pepper hummus, chilli peppers, baby spinach and sunblush tomatoes for extra flavour. Chicken sandwich: The secret is the dressing, the salad and the crispy onions, which go with it really well. Chicken schnitzel ciabatta: I slice it thin and serve it with rocket and beef tomato. Smoked salmon and egg sandwich: We garnish it with red onion and some baby spinach on oatmeal bread. The oatmeal makes the bread sweeter.
DIETICIAN JOAN WIDES WRITES:
Dan’s sandwiches supply a balanced meal in that they are based on bread (carbohydrate), a meat, fish, egg or pulse (protein) filling, and raw or cooked vegetables. Adding a yoghurt or a piece of fruit would complete a nutritious meal. While Dan uses a good variety of breads, the wholegrain and mul- ti-seeded breads are the healthiest choices since they contain the most fibre, vitamins and minerals. Focaccia and ciabatta owe their taste and chewy texture to added olive oil, making them quite high in calories, as are bagels, which usually contain sugar. Dan’s clever use of vegetables supplies fibre, vitamins and minerals. Some of the sand- wiches are not lowcalorie options since they contain dressing, fried onions and fried shnitzel. For someone watching their weight, the salmon and egg sandwich is probably the best choice. Dan Silverston and his partner Adam Gilbert of the SoHo Sandwich Company won the award for British Sandwich Designer of the year in 2007