As the days get longer, help yourself to fresh seasonal flavours.
The end of summer is approaching and the autumn ingredients are starting to ripe. Eating what is in season is best.
With all of the marketing of sports drinks, bars, gels and powders, this is an excellent question to ask. There’s certainly no harm in eating — and it might help you meet your fitness goals by giving you more energy during the actual run or elliptical workout.
Aren’t spuds splendid? Cheap, fat-free, bursting with vitamins and minerals, unbelievably versatile and a national favourite. Bet you didn’t know they were at their best in November?
Our quick and tasty tip:
- Try making olive oil mash by adding a good lug to your potatoes before mashing with a knob of butter and plenty of black pepper. Excellent with grilled fish and lamb.
Compact, crunchy and colourful red cabbage is a winter favourite, and particularly perfect with rich meats like pork and game.
Our quick and tasty tips:
- Try braising with apple, smoked bacon and balsamic vinegar. Serve sprinkled with freshly chopped parsley leaves.
- Try stir frying finely shredded red cabbage in butter and oil with ground spices like cinnamon, cloves and nutmeg, some chopped apple, a splash of red wine vinegar and a sprinkling of sugar. Delicious with sausages and roast ham.