Healthy Eating

information

Treat your family to this mighty Food Optimising meal - they'll never know it's good for them! With juicy steak, gammon, lamb chops, tomatoes, mushrooms and chips, just try letting them tell you it’s ‘diet food’!

Serves: 1

Syns per serving:
Free on Original (add 6 Syns if not using potato as a Healthy Extra), Free on Extra Easy

ingredients

227g potato, skin on  
Tomatoes
Large field mushrooms
Lean steak – fillet, sirloin, rump, whichever cut you fancy
Gammon steak
Lamb chops – fat trimmed off
Fry Light
Eggs

method

1. Preheat the oven to 240°C/475°F/Gas 9.

2. Remove any blemishes or 'eyes' from the potato. Slice lengthwise into thick rectangular chips, leaving the skin on.

3. Bring a large saucepan of salted water to the boil. Add the chips and cook for 10 minutes. Drain and leave aside for 10 minutes to dry.

4. Meanwhile, halve the tomatoes and remove the stalks from the field mushrooms.

Continued above

method continued

5. Place all the meat under a moderate grill and then grill until cooked to your liking.

6. Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.

7. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper.

8. Place the mushrooms and tomatoes alongside your meat under the grill, then cook until the tomatoes are softened and the mushrooms are lightly browned.

9. Make your poached eggs by whisking a saucepan of lightly simmering water into a whirlpool. Drop the eggs, one at a time, into the centre and add a few drops of vinegar to the water to stop the white breaking up.

10. Arrange all the meat on a (huge) plate, with the chips, and then place the tomatoes, mushrooms and eggs on top.

vast veggie grill

1. Make bubble and squeak by mixing together leftover mashed potato, carrots and green vegetables and shape into patties. Dust lightly with flour.

2. Spray a ridged cast iron grill pan with Fry Light and heat gently. Cook the potato cakes for a few minutes on each side until crisp and brown. Alternatively, bake the potato cakes in a preheated oven at 180°C/350°F/Gas Mark 4 for 15 minutes.

3. Serve with quorn sausages, baked beans, poached eggs and piles of Slimming World chips.

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