DAY TWO

BREAKFAST

Bowl of porridge (45g porridge oats) made with skimmed milk. Top with 1tbsp raisins.

PRE-LUNCH SNACK

An apple.

LUNCH

A 300g bowl of bought or homemade chicken and vegetable soup.

PRE-DINNER SNACK

An apple.

EVENING MEAL

Baked salmon with peppers. Slice half a green and half a red pepper and place on a piece of foil with a raw salmon steak. Add lemon juice and black pepper, fold up the foil and bake until the fish is cooked (about 20 mins in a medium oven). Serve with 120g boiled skin-on new potatoes and steamed green veg. For a vegetarian alternative, stuff two pepper halves with non-meat mince sautéed with onions and 1tbsp pine nuts.