How I eat

The Guardian - Feast - - News - Lor­raine Pas­cale TV chef

Break­fast

I make a pro­tein shake and drink half when I get up at 5.30am and the rest of it after the gym at 8.30am. I put turmeric, matcha, maca, spir­ulina and bimuno (a pre­bi­otic) in a blender and blitz it with wa­ter and berries. I don’t need cof­fee – I’m pretty awake from all the pow­ders.

Lunch

I try to eat a Mediter­ranean diet. If I’m at home, I’ll fry chicken sprin­kled with turmeric, black pep­per, oil, chia seeds and black sesame seeds, and a honey-and­mus­tard dress­ing. If I’m busy, I’ll or­der a De­liv­eroo from Comp­toir Libanais or Squir­rel, where you can build your own salad.

Snacks

I al­ways have red grapes and berries with me on the go. And I love a bag of Rev­els. I like not know­ing what I’m go­ing to get, although I learned last week that the toffee ones al­ways sink to the bot­tom.

Din­ner

I don’t like cook­ing ev­ery night. And now that my daugh­ter Ella, 21, has left home, I’ll pop to M&S and get some­thing I can throw to­gether, like or­ganic salmon or chicken with kale and rocket. My favourite places to eat out are Roka or Nobu.

Lor­raine Pas­cale co-presents Spring Bak­ing Cham­pi­onship on Food Net­work. Se­ries three starts 14 May.

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