Healthy eating the tasty way – tips from a top East Anglian chef

Healthy eating the tasty way – tips from a top East Anglian chef

Tuddenham Mill‘s Lee Bye shares some top tips for a healthy but very tasty start to 2019.

Let’s face it, we’ve all indulged ourselves a little over the festive period – and we deserved it. But as those food and drink-based festivities fade into memory and we cheer the new year in, it’s a good time to think about what we put on the table.

Don’t worry, We’re not talking about a boring old diet here, instead just some great tips for making the food we eat more exciting, healthy, and (whisper it) tasty.

Small changes create large health boosts

You don’t have to jump on the latest crash diet bandwagon to lose weight and improve your general sense of well being. Why not start with something small? For instance, eat less bread. White bread is not good for you, yet we consume so much of it.

And whilst you’re at it, try adding a bit more fish into your diet. We’re fortunate here in Suffolk to have access to so much fresh fish, it seems a shame not to enjoy it. Mackerel is a great starting point. It does wonders for your cholesterol and blood pressure, and is chock full of vitamins and minerals. Pan fry it in rapeseed oil and serve with seeds, grains, fresh beetroots and a squeeze of lemon. It’s delicious, I promise you. It’s the perfect alternative to saturated-fat filled meats such as bacon, sausage and salami.

 

 

 Reboot the classics

When it comes to the good old Shepherd’s Pie, I love to add Puy lentils when cooking the mince because it really adds an earthy flavour to the mix. And the great thing about lentils is they’ll boost your metabolism and help your body burn off those Christmas fats. At the end of the day, who isn’t tempted by a pie that can help you lose weight?

And whilst potatoes are a staple of our national diet, don’t be afraid to swap them for other root vegetables like artichoke or celeriac, which make a great mash and add to your 5-a-day. In fact, I’m a big fan of celeriac, which I don’t think gets the attention it deserves. Roast it like a spud or blitz it into a wholesome soup, it’s so versatile. I won’t hear a word said against the trusty celeriac.

 

Finally, impress guests with a healthy dessert

Poached pears in red wine with lots of roasted nuts never fails me. I bet you’ve got all these ingredients left over from Christmas, too. Wait until your guests have finished before you tell them how healthy their low-sugar pudding is, and see what’s impressed them more, the taste or the calorie count.

Tuddenham Mill is recognised as one of the finest restaurants in Suffolk, and one of only two in the area to receive three rosettes from the AA. To book a table call us on 01638 713552 or email info@tuddenhammill.co.uk