Fitness star Joe Wicks –AKA The Body Coach – has teamed up with cancer charity Macmillan to share some veggie recipes for March
Rosie’s Beautiful Lentil Bolognese
• 2 tbsp olive oil
• Large onion, finely chopped
• Two medium carrots, peeled and chopped into cubes
• Salt and pepper
• Two cloves garlic, crushed
• Two sprigs of rosemary
• 200g dried green lentils
• A glass of red wine
• Two 400g tins of chopped tomatoes
• 1tbsp tomato puree
• 60g walnuts
• 1 tbsp balsamic vinegar
• Cooked pasta of your choice
• Grated cheese, to serve
This one [inspired by Joe’s wife Rosie] is a great recipe to make ahead. It will keep in the fridge for two or three days and freezes very well.
Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper. Cook for six minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils. Give everything a good stir, then pour in the wine.
When most of the wine has bubbled off, chuck in the chopped tomatoes, then re-fill one of the tins with water and pour it in. Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft. When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty.
Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season your bolognese to taste, removing the rosemary sprigs. Serve with cooked pasta and, if you’re like me, loads of grated cheese on top!
l To support this fantastic charity please visit www.macmillan.org.uk
Peri-Peri Halloumi Burger
• 3 tbsp peri-peri sauce
• 100g halloumi, cut into four slices
• 1 tbsp mayo
• One baby gem lettuce
• 1 tsp freshly grated ginger
• One medium tomato
• Burger bun
our two tablespoons of the peri-peri sauce into a shallow bowl. Add the halloumi slices to the bowl and turn them so that both sides are covered in the sauce. Leave to marinate for a few minutes.
While your cheese is marinating, stir the remaining peri-peri into the mayo. Separate the lettuce leaves and slice the tomato into rounds. Warm a dry non-stick frying pan over a high heat. When it is hot, chuck in the halloumi slices. Dry fry for two minutes each side, spooning any of the leftover marinade over the cheese as it cooks so that it becomes sticky and crisp. Take off the heat. Toast your burger bun, then spread the base with spicy mayo. Stack in the halloumi, lettuce and tomato.
Avo & berry breakfast pot
• Half an avocado, flesh scooped out\
• One small banana, roughly chopped
• Two handfuls of mixed frozen berries
• 2 tbsp natural yoghurt
• 1 ½ tbsp rolled oats
• 1 ½ tbsp. mixed seeds
• 1 tbsp almond butter
• Drizzle of honey
Make ahead – You can blitz the fruit and yoghurt the night before and keep it in the fridge
Place the avocado, banana, frozen berries and natural yoghurt in a blender and blitz with a splash of water until smooth. Tip into a bowl or pot to take to work. In a dry frying pan, over a medium heat, toast the oats and seeds until the seeds start to pop. Take off the heat. When you’re ready to eat, top the avocado berry pot with the toasted oats and seeds, almond butter and a drizzle of honey