Food

Joe Wicks' build-up bagel

Recipe extracted from Lean in 15 - 15 minute meals and workouts to keep you lean and healthy by Joe Wicks

Serves: 1

Ingredients

1 egg
1 plain bagel
2 tsp chipotle paste or barbecue sauce
1 tbsp full-fat Greek yoghurt
Large handful of rocket
1 tomato, sliced
150g deli-style cooked turkey or chicken breast
75g deli-style sliced roast beef

Method

Bring a saucepan of water to the boil. Carefully crack your egg into the hot water, reducing the heat until the water is just ‘burping’ Cook the egg for about 4 minutes for a runny yolk, then carefully lift out with a slotted spoon and drain on paper towels.

Slice the bagel in half and toast it for a couple of minutes.

Spread the toasted bagel evenly with the chipotle paste or barbecue sauce and the yoghurt, and then begin to building your bagel: start with the rocket and tomato, followed by the turkey or chicken and the beef, then the poached egg. Finally stick the top on the bagel and get munching!

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Hemsley + Hemsley's basic cauliflower rice

Recipe extracted from Good + Simple by Jasmine and Melissa Hemsley

Serves: 2

Ingredients

1 large cauliflower
1 teaspoon ghee or coconut oil
2 tablespoons water
sea salt and pepper

Method

  1. Remove the cauliflower leaves and the tough end of the stalk. Use a food processor (the s-curved blade or grater attachment) or the coarse side of a grater to grate the cauliflower into rice-sized pieces.

  2. Melt the ghee or coconut oil in a wide frying pan, add the grated cauliflower with the water and stir to mix

  3. Cook over a medium heat, with a lid on, to let the grated cauliflower steam for 4-5 minutes until tender but still with a little bite. Check after 3-4 minutes to make sure that there is still enough water in the bottom of the pan to stop the cauliflower catching.

  4. Season with salt and pepper to taste and serve

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Huevos rancheros with guacamole

Recipe extracted from Good + Simple by Jasmine and Melissa Hemsley

Serves: 2

Ingredients

4 Large handfuls of spinach, roughly chopped
4 eggs
1 large handful of fresh coriander, leaves and stalks chopped roughly
1 small handful of grated mature cheddar
A pinch of cayenne pepper or finely diced fresh red chilli, to taste
2x 400g tins of tomatoes or 800g fresh tomatoes
200ml water (100ml if using fresh tomatoes)
Sea salt and black pepper

For the tomato sauce

1 large onion, diced
1 tablespoon ghee or coconut oil
2 garlic cloves, diced
2 red peppers, halved length ways, deseeded and sliced into strips
2 bay leaves
1 teaspoon of smoked paprika

For the guacamole

1 large ripe avocado
1 tablespoon of extra virgin olive oil
Juice of ½ - 1 lime
2 spring onions or a small handful of fresh chives, chopped
1 handful of fresh coriander leaves, chopped

Method

First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium heat for about 8 minutes, stirring occasionally, until softened.

Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2 minutes.

Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.

Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.

Use a spatula or a spoon to make four wheels in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.

Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with a big heaped spoonfuls of guacamole on top.

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Hemsley + Hemsley's green goddess noodle salad

Recipe extracted from Good + Simple by Jasmine and Melissa Hemsley

Serves: 4

Ingredients

300g buckwheat (soba) noodles
1 tbsp extra-virgin olive oil
300g broccoli florets or purple sprouting broccoli, asparagus or green beans
1 medium green cabbage or pak choi, leaves finely shredded
1 medium fennel bulb, finely sliced
1 cucumber, halved lengthways, seeds scooped out with a spoon and flesh chopped
4 spring onions, finely sliced
1 large ripe avocado, sliced
2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds)
4 large handfuls of fresh herbs (such as coriander, mint or basil ora mixture), roughly chopped

Method

  1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

  2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the extra virgin olive oil in a large serving bowl to stop the noodles from sticking together. Set aside.

  3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tablespoons of boiling water for 4 minutes until tender.

  4. Whisk all the dressing ingredients together in a bowl or shake a jam jar with the lid on. Season to taste with salt and pepper then drain.

  5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and fresh herbs.

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Phil's Easter spring lamb

If you’re worried about ruining your roast for friends and family this weekend then don’t miss Phil Vickery’s foolproof guide to the ultimate Easter spring lamb.

We’ll also be giving the Duchess of Cambridge’s marrow chutney for the Queen a taste and revealing the recipe which just so happens to go really well with your cold cuts on Easter Monday.