Today’s YOU Magazine has a special supplement with recipes from Kate Harrison’s Ultimate 5:2 Diet Recipe Book book – and they picked one of mine!
My first cookery book, Focus on Flavour, Recipes inspired by living in South West France, is now available on kindle and in printed form on Amazon.
This book includes the original of my recipe for Raw Vegetable Salad with a zingy spicy dressing which is featured in Kate Harrison’s Ultimate 5:2 diet Recipe Book, plus there are lots of other flavourful and easy to prepare meals suitable for fast days, family meals and entertaining.
I am currently working on my next book, 5:2 Healthy Eating for Life which will have a great selection of my 5:2 calorie counted recipes, including many of those shared here on my blog, all gathered together into one easy to use format. Coming Soon!!!
The weather is decidely cooler and today I picked the last fig in our garden. Miraculously we didn’t have a frost in October this year to bring their development to a premature halt.
I realise that we won’t be wanting to eat so much in the way of salads, so I am looking for some other ideas for our light lunches on normal days, and some warming meals for fast days and ordinary evening meals.
I’m looking to use the following seasonal ingredients: hazelnuts, walnuts, chestnuts, pumpkin, celeriac, brussels sprouts (tiny ones ready for tasting in the garden), parsnip, swiss chard, quince, apples, pears. There may still be some wild mushrooms to be had from the market.
So here’s the plan:-
lunch: ham, egg and chips (just a few, baked in the oven)
dinner with friends: Smoked salmon with gravadlax sauce and thinly sliced wholewheat bread; Duck breast with a maple syrup jus, celeriac and pumpkin paillasson (literally, doormats!), potato and garlic mash, beetroot relish; Apple and Quince filo layers with toasted hazelnuts, served with creme fraiche
lunch: homemade pizza and salad
Strictly TV dinner – nachos; turkey chilli enchiladas; mojito cheesecake
lunch: spicy pumpkin soup
dinner: nut loaf with oven baked vegetables, baby brussels sprouts and a wild mushroom sauce; upside down pear and ginger cake with custard
Monday – fast day
Thai style vegetable soup
pan fried red mullet with a puy lentil salad and coconut-lime sauce
apple and ginger compote with fromage blanc
lunch: leftover nut loaf with winter salad (beetroot, celery and apple)
dinner: rocket salad; Pumpkin Risotto with crispy sage leaves; upside down pear cake with walnut and maple syrup ice cream
lunch: french toast with grilled bacon and tomatoes
dinner: Pumpkin and Sausage casserole with stir-fried greens; plum and marzipan filo tartlets
Thursday – fast day
Bayonne wrapped pumpkin wedge; fish parcel with fennel; apple compote with fromage blanc