Breakfast:
As on day 2
Lunch:
150g (6oz) mixed salad (watercress, baby spinach, mixed lettuce leaves, parsley, celery, garlic, chives, basil, tomato - with a dressing of 1/3 walnut oil, 1/3 olive oil, 1/3 cider vinegar and a teaspoon of Dijon mustard, sprinkled with sunflower seeds). 75g (3oz) boiled potatoes and trout stuffed with finely chopped parsley, onion, tomato and pine nuts, covered in thinly sliced lemon, baked in foil with a little olive oil.
(If you're vegetarian or don't like fish, stir-fry tofu with shredded carrot, bean sprouts, mange tout and soy sauce or have a grilled veggie burger.)
A glass of dry white wine.
Dinner:
1 pink grapefruit, 2 poached free-range eggs on 2 slices of wholemeal toast with a scrape of butter. Herb or weak Indian tea.
Whatever the weather, it's important to exercise during this week. A brisk 20-minute walk three times a week will make all the difference to this plan.
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