Recipes: Lisa Ri­ley

TV ac­tress and su­per slim­mer, Lisa Ri­ley, shares her favourite healthy and de­li­cious recipes from her new book, Hon­esty Diet

No. 1 Magazine - - SCOTLAND’S NO.1 -

Skinny Turkey Burger with cele­riac Chips SERVES 4 IN­GRE­DI­ENTS:

• 250g minced turkey

• 3 spring onions, finely chopped

• 1 tea­spoon lazy gar­lic

• 2 sundried toma­toes, finely chopped

• 1 ta­ble­spoon fresh flat-leafed pars­ley, finely chopped

• 1 Ta­ble­spoon fresh thyme, finely chopped

• 1 tea­spoon olive oil, for grilling

• Let­tuce leave and slices of to­mato and onion, for top­ping


Pre­heat the oven to 230° C/fan 210° /Gas 7. Mix all the burger in­gre­di­ents, ex­cept for the olive oil, to­gether in a large bowl. Di­vide the mix­ture into four equal amounts and shape into burg­ers. Place them on a plate, cover and chill in the fridge for 30 min­utes. Peel the cele­riac by slic­ing off the top and bot­tom and us­ing a sharp knife to re­move the tough skin. Cut into fat chips. Blanch the chips by boil­ing them, un­cov­ered, for 2 min­utes. Drain the chips and then place them back in the saucepan. Add the oil, curry pow­der and sea salt, and coat the chips well. Spread the chips on to a large bak­ing tray, leav­ing space be­tween them. Cook in the oven for 30-35 min­utes un­til golden brown and cooked through. Re­move the burg­ers from the fridge and brush with the olive oil. Place un­der a pre­heated grill and cook for 3-4 min­utes on each side. Dress your burger with the let­tuce, to­mato and onion.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.