Easter is almost upon us and I’ve been asked to share a little inspiration for cooking for family and friends on the day. I love a good, traditional roast; it’s a great opportunity to celebrate seasonal food, especially veg, which I pile high into huge bowls to share. At Easter, it’s lamb in our house, slow-roasted so that it falls off the bone. This recipe calls for garlic, rosemary, black olives and anchovies (these will dissolve into the lamb and help to intensify the flavour of the meat without adding any ‘fishiness’ – give it a go if you never have, as it works so well) and I’ve partnered it here with velvety cannellini beans. Serve it all up with zesty fresh spring greens. If you are vegetarian, you’ll find a recipe for a beautifully fragrant Watercress, Pea & Asparagus Herb Tart (GF) on my website that literally sings spring. Do head over to the #eatinseason section on the blog at www.ameliafreer.com, where you’ll find other spring inspired dishes, including a yummy Rhubarb & Custard Tart. x
Bekalan protein amat penting seperti dada ayam panggang dan semangkuk salad dan sayuran. Sam menolak karbohidrat tinggi seperti nasi dan roti gandum. Selepas makan tengahari, Sam menikmati secawan kopi tanpa gula atau teh herba atau teh hijau.
Yang penting minum segelas air kosong sebelum dan selepas makan. Bukannya minum bersulam ketika makan.