PARMESAN PORK WITH TOMATO & OLIVE SPAGHETTI

PREP: 10 MINS COOK: 30 MINS SERVES 2

With January in full swing, you may well be feeling a bit blue. Wallet a little lighter? Trousers a little tighter? Don’t worry, you’re not alone and I’m here to help. These healthy, hearty recipes will lift your spirits and won’t cost much to make.

They’re part of Good Food’s latest seven-day Healthy Diet Plan – 12 delicious recipes for breakfast, lunch and dinner (with an additional vegetarian plan) designed to help you cook smart and feel great.

I’m a big fan of batch cooking – the muesli makes enough for three breakfasts, perfect for busy mornings, and the risotto can be easily doubled, giving you extra portions for lunch the next day.

This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your five-a-day

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 very 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 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.