TV presenter and fitness fanatic Linda Barker is back in the kitchen to share some of the healthy summery recipes she enjoys, to get THAT bikini body.
For the veg
4 tbsp Thai green curry paste
400ml coconut milk
1 tbsp crunch peanut butter
2 tsp of coconut oil (or sunflower oil)
125g carrots, cut on the diagonal or baby carrots cut lengthways in half
1 red pepper, sliced
1 yellow pepper, sliced
1 sweet corn on the cob, kernels removed
125g French beans, cut in half
125g tender stem broccoli, trimmed
8 spring onions, cut into batons
125g sugar snap or mange touts
125g pack choi (cut in half)
100g broad beans, shelled
500ml good vegetable stock
Red chillies, finely sliced
Cashew nuts, toasted and chopped
Fresh coriander, chopped
Cook the curry paste in a couple of teaspoons of coconut oil (or sunflower oil) for two minutes then add the coconut milk, salt and peanut butter
Cook for 3 minutes until the sauce is reduced a little and is thick and creamy
Meanwhile, boil the vegetable stock in a large saucepan
Add the carrots and peppers to the pan. After a minute, add the sweet corn kernels, French beans and broccoli and cook for a further minute. Finally; add the spring onions, sugar snaps, pak choi and broad beans and cook for a final 2 minutes.
Remove all the veg and place onto a serving plate. Top with creamy Thai dressing and garnish with sliced chillies, chopped cashew nuts and coriander.
Serve with brown rice, red Camargue rice or black rice if available (not to be confused with wild rice).