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Day 6

Breakfast:
Scrambled eggs with mushrooms, orange juice
Light meal or snack:
Pumpkin soup with wholewheat roll and butter. Watercress, avocado and celery salad
Main meal:
Houmous with celery, carrot, and fennel sticks. Grilled trout stuffed with lemon slices, baby spinach and steamed green cabbage.

Day 7

Breakfast:
Grapefruit juice, stewed apples sprinkled with flaked almonds, natural yogurt
Light meal or snack:
Mushroom risotto with a tossed green salad, a ripe sweet pear.
Main meal:
Stir-fried lean lamb cut into thin strips with a packet of mixed stir-fry vegetables. Sticks of celery and an apple

Day 8

Breakfast:
Muesli with a sliced banana and a little single cream
Light meal or snack:
Large baked potato with baked beans, chicory and watercress salad.
Main meal:
Shop bought carrot soup, cod with yogurt crust. To make the cod, pour a large carton of natural yogurt into a blender along with 1 chopped onion, 2 cloves peeled garlic, 3 tbsp coriander seeds, 2 tbsp fresh mint, 2 tsp ground cumin, 2 tsp dried dill, 2 tsp paprika, a pinch of nutmeg and 2 tbsp chopped parsley. Whizz together. Put 4 cod fillets into dish, pour over sauce and put under a very hot grill until a crust forms on the fish. Serve with mixed salad.

 

Recipe to try:
Mushroom risotto (pictured)

By Louie Matthews

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