easy healthy suppers

Take your time eating dinner to support your digestion and help you feel more satisfied. Eating a meal with others also helps you eat more slowly

Parmesan pork with tomato & olive spaghetti

Benefit from micronutrients including iron, zinc and selenium, which are contained in lean pork.

SERVES 2 PREP 10 mins COOK 30 mins EASY

300g lean pork fillet, cut into 6 equal slices

3 tsp rapeseed oil

3 tsp finely chopped fresh sage 4 garlic cloves, finely grated 15g finely grated parmesan

1 large carrot (215g), chopped 3 celery sticks (165g), chopped 6 Kalamata olives, thinly sliced 2 tbsp tomato purée

1½ tsp vegetable bouillon powder 150g wholemeal spaghetti 100g cherry tomatoes, halved large handful of chopped parsley (about 10g)

1 Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.

2 Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.

3 Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.

GOOD TO KNOW healthy • calcium • fibre • vit c

• iron • 3 of 5-a-day

PER SERVING 572 kcals • fat 15g • saturates 4g • carbs 52g • sugars 12g • fibre 14g • protein 50g • salt 0.9g