LAMB AND PORK RAGO

This protein-rich feast, from chef Sat Bains, will help you withstand even the most hardcore training session

CALS 369 | CARBS 19G | PROTEIN 30G | FAT 24G

| SERVES 4

-

INGREDIENTS

150g pork belly, minced • 250g lamb shoulder, minced • 1 tbsp olive oil • 50g shallot, diced •4 garlic cloves, crushed • pinch of chopped thyme • 20g tomato puree • 200g tomatoes, chopped • 300ml chicken stock • 50g dried seaweed

METHOD

1 | Just 1 tbsp of dried seaweed provides 11% your RDA of iron. Blend it and hydrate in 200ml of water.

2 | Fry off both meats in oil on a high heat. Lamb is rich in creatine, which helps your muscles produce more energy, as well as supporting brain function. When caramelised, add the shallot, garlic and thyme. Cook for 5 mins, then add the puree, tomatoes and stock. Bring to a gentle simmer and cook for about 1 hr until the liquid is reduced and glossy.

3 | Add the seaweed and continue to simmer for another 10 mins. Season with a little salt and pepper. Serve with wholegrain pasta or crusty bread and butter.