DAY 3

BREAKFAST: poached egg. serve 1 poached egg with wilted spinach on 1 slice of rye bread. LUNCH: slice of pizza with salad. 1 slice thin-crust pizza with mozzarella, tomato and basil. serve with a green salad. DINNER: spring risotto. sauté 1 chopped onion and 1 chopped garlic clove in olive oil. add 400ml hot water with vegetable stock. stir in 50g arborio rice. keep stirring and adding water. when rice nearly done, add cooked peas, broad beans and chopped spring onions. add ½tbsp parmesan.