• Courgette/seed pancakes with avocado salsa + bacon
  • Or green smoothie – spinach + lime juice + banana or mango + avocado + optional soaked cashew nuts
  • Fruit: half a punnet of raspberries or an apple


  • Smoked mackerel pate or sardine pate on seed crackers with green salad
  • Or any salad with


  • Green leaves, tomatoes, cucumber, radish, peppers, carrot


  • Chicken, turkey, tuna, salmon, prawns, ham, boiled eggs


  • Avocado, olives, dressing


  • Main: Lamb cutlets or lamb steaks with slow-roast tomatoes. Serve with a minty sauce (fresh mint and balsamic vinegar) and root veg chips
  • Pudding: Dates


Green Smoothie – 5 minutes to prepare


  • Large handful of spinach
  • Freshly squeezed lime juice
  • Half a banana
  • Slice of mango
  • Half an avocado
  • Optional handful of soaked cashew nuts


Blend all the ingredients thoroughly and serve!


Grilled lamb cutlets with slow-roast tomatoes – you can prepare the tomatoes the day before

Preparation time: 5 minutes; Cooking time: 1 ¼ hours


(Serves 4)

  • 12 spring lamb cutlets
  • 6 medium-sized sweet tomatoes, such as Alicante, Roma, San Marzano, Santorini
  • 1 large sprig of fresh rosemary
  • 1 clove garlic, very thinly sliced
  • 30g ghee or butter, cut into small dice
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  1. Cut each tomato in half and place, cut side up, on a baking tray or in an oven-proof dish.
  2. Lay one thin slice of garlic on top of each tomato and place a single leaf/shard of rosemary on top of that. Drizzle the tomatoes with a little olive oil, season with sea salt and black pepper, and place in a very low oven – 100°C or as low as your oven will go – for 30 minutes.
  3. After 30 minutes, baste the tomatoes with their cooking juices and return to the oven for another 30 minutes. Remove and allow to cool.
  4. Preheat the grill to a high setting.
  5. Place the lamb cutlets on a grill pan or baking sheet and, using your fingertips, rub a few drops of olive oil over each one. Season with sea salt and black pepper, and a little chopped rosemary. Divide the diced butter cubes between the cutlets and place under the grill for 4-6 minutes, or until the fat begins to turn crisp and golden.
  6. Turn over the cutlets and add the slow-roast tomatoes to the tray. Grill for a further 4-6 minutes and serve immediately.


*4-6 minutes on each side will leave the lamb slightly pink. If you prefer your lamb well-done, cook for a further 1-2 minutes on each side.


* If your oven does not have an adequately low setting, good results can be achieved by setting the oven as low as it will go and leaving the door slightly ajar by placing a wooden spoon or damp, folded dish towel between the oven body and door. Just a small gap will reduce the temperature to a sufficient level.