BREAKFAST: Buckwheat pancakes. mix 4oz buckwheat flour with 1/2 tsp baking powder, then stir in 130ml rice milk and 1 egg. Fry in a knob of butter and top cooked pancakes with blueberries. LUNCH: Spring green soup. Sauté 1 chopped onion in olive oil. add 300ml water with veg stock, chopped celery stalk, leeks, baby spinach leaves and broccoli. Season. Blend when cooked. DINNER: Healthy fish and chips. Grill one fillet of white fish and serve with sweet potato fries, garden peas and tartare sauce.