In association with BBC Good Food Eat Well Show WatchFit is delighted to present three mouthwatering meals from top cooks and celebrity foodies:
TV star Davina McCall, Victoria Beckham’s favourite cookbook writer Natasha Corret and Jasmine and Melissa – better known as Hemsley & Hemsley, who provide high class food to celebrities and clients all over the world.
Everything you need to know about these spectacular dishes is here and WatchFit culinary expert and fitness professional Will Girling casts his eye over the meals and offers his thoughts, as does top London nutritionist and WatchFit contributor Rosie Millen.RELATED: RECOMMENDED PLANS FOR YOU
DAVINA McCALL – FETA, WATERMELON AND AVOCADO SALAD
Watermelon is amazing in a salad, bringing a gorgeously sweet crunchiness. Combine that with salty feta and ripe avocado and you have a feast that’s as lovely to eat as it to look at.
½ small watermelon (about 500g)
salad leaves (lamb’s lettuce, rocket or baby leaves)
2 avocados, peeled, stoned and cut into small chunks
small bunch of radishes, halved
150g feta, cut into small cubes
juice of 1 lime
2 tbsp olive oil
a few sprigs of mint
salt and black pepper
1 Cut the watermelon into chunks, removing the peel and seeds. Do this over a bowl to catch the juice and set the juice aside.
2 Put the salad leaves in a bowl or on a serving platter and add the watermelon, avocados, radishes and feta.
3 Whisk together any watermelon juice with the lime juice and olive oil, then season with salt and pepper. Drizzle this dressing over the salad and garnish with a few sprigs of mint.
Extracted from – DAVINA’S FIVE WEEKS TO SUGAR-FREE by Davina McCall
Published by Orion Books as a trade paperback and eBook, priced £16.99/£8.99.
For further information, please go to www.orionbooks.co.uk
Photography: Andrew Hayes-Watkins’
Rosie Millen Miss Nutritionist review –
This salad looks delicious and extremely healthy! Avocados are one of my favourite foods because they contain the essential fat alpha-linolenic acid (omega-3). They are also high in Vitamin E which has great anti-inflammatory properties. Watermelon is a great option to add to a salad. It’s an excellent way to hydrate in the morning.
It has high amounts of vitamin C which help to protect the immune system. It contains sources oflycopene – a nutrient found in red fruits and vegetables that is important for vision, heart health and cancer prevention.The fresh mint always tastes great and it helps to support digestion by soothing the digestive tract.
Will Girling Review –
If you’ve ever though that salad is boring and a bit of a hassle to make a really tasty one, get a load of this simple yet zingy recipe by Davina McCall! Easy to get ingredients that require minimal preparation mean you can be knocking this dish out in no time at all!
As soon as you’re tucking into it you will have a smile on your face as you taste the awesome combinations! Watermelon and lime bring out a mix of flavours to create this crisp, freshness that matches perfectly with the smooth, salty feta -making a happier you!
An abundance of great healthy fats that give you your essential Omega 3’s mean you’ve got one hell of a salad here!
HEMSLEY & HEMSLEY – FLOWER POWER PIZZA
MAKES 1 PIZZA
FOR THE TOMATO SAUCE (MAKE THIS UP IN ADVANCE OR USE PASSATA IF YOU’RE IN A RUSH)
3 garlic cloves, or diced
1 tbsp ghee
12 large tomatoes, roughly chopped
2 tsp dried oregano or
1 tbsp fresh oregano leaves
sea salt and black pepper
1 fresh or dried chilli, finely sliced or chopped (optional)
FOR THE PIZZA BASE
140 g cauliflower
(about ¼of a head without
1 egg white, beaten
50 g ground almonds
40 g buckwheat flour
½tsp sea salt
½tsp black pepper
¼tsp bicarbonate of soda
Choose your favourite
toppings from the options below!
1 Preheat the oven to fan 190°C/Gas mark 6. Line a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil.
2 Make the tomato sauce: gently heat the ghee in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt and pepper and a little chilli, if you like.
3 Cook the tomatoes down to a thick sauce over a medium heat, lid off,which will take about 15 minutes, then mash the tomatoes with your spatula or blend to a paste if you like things less rustic.
4 While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
5 Put all of the pizza base ingredients into a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
6 Spread the dough out with the back of the spoon on the prepared tray, shaping it into a 30 cm-diameter.
7 Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside.
8 Choose your pizza topping from the options below and cook as instructed.
9 Serve the pizza with a big green salad and drizzle over some Brazil Nut Pesto (page 198), if you like.
FOR A PARMA HAM AND ROCKET TOPPING:
spread the tomato sauce over the base of the pizza with the back of a spoon. If you’ve made the sauce in advanceand it’s cold, rebake the tomato-topped pizza for 5 minutes before adding your toppings. Top with 4 slices of Parma ham torn into small pieces, 2 handfuls of rocket and some Parmesan shavings. Add chilli flakes, if you like.
FOR A TOMATO AND MOZZARELLA TOPPING: pull apart
1 medium mozzarella ball into small pieces and arrange over the base of the pizza. Slice 2 handfuls of fresh tomatoes into 1 cm-thick slices (a mixture of colours looks good) and arrange over the pizza. Add chilli flakes, if desired. Bake for 10 –15 minutes until the mozzarella is melted and bubbling. Extracted from The Art of Eating Well by Melissa and Jasmine Hemsley. Published by Ebury Press, £25.
Photography by Nick Hopper.
Rosie Millen Miss Nutritionist review –
This looks absolutely amazing! I love all the ingredients. It’s great to have a pizza with a gluten free base as many people react to gluten even if they are not Coeliac. Really clever use of ground almonds and cauliflower as the base.
Ground almonds are an excellent source of protein, fibre, B vitamins, calcium, magnesium, iron and zinc. Magnesium is a major muscle relaxant in the body so it’s good to eat magnesium rich foods at times of stress.
Rocket is one of those superfoods that has so many health properties. Its leaves contain adequate levels of minerals, especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese and phosphorus.
Will Girling Review –
Pizza!! Probably one of the world’s most popular comfort foods– usually involves a guilt trip because it’s one of the most calorific- being high in fat and carbohydrate-but not if you try this recipe- what a win!!
So when you’re given the opportunity to make a healthier, more nutritious version that’s packed with just as much taste as one freshly made in an Italian restaurant, you will be jumping with joy!
The variety of toppings suggested are all equally nutritious and guilt-free and when combined with the low-carb base makes it satisfying and curbs those naughty cravings.
So, get makin’ and bakin’ – buon appetito!
NATASHA CORRET – CUCUMBER AND TEMPEH SALAD
This nutritious dish is one of my favourite Asian-flavoured salads. If you can get your hands on some mizuna leaves, you can use these in place of the rocket for a super-summery taste. As tempeh is a great source of protein, you can add a handful to any salad you like for a fantastic post-workout protein kick.
75g cashew nuts
150g cucumber, cut into 2cm cubes
1 large handful sprouts
2 large handfuls rocket
¼ red onion, finely sliced
2 spring onions, finely sliced at an angle
2 tbsp chopped coriander
150g tempeh, cut into 2cm cubes
1 tsp sunflower oil
for the dressing:
30 ml rice vinegar
a pinch of Himalayan pink salt
1 tsp agave syrup
1 tsp toasted sesame oil
1 clove garlic, finely chopped
¼ large red chilli, finely chopped
1 tsp tamari
juice of 1 lime and finely grated zest of half a lime
First make the dressing. Put all the ingredients, except for the lime juice and zest, in a saucepan and heat very gently for 3–4 minutes. Remove from the heat and set aside to allow the flavours to infuse.
Dry-toast the cashews over a low heat in a pan then transfer them to a bowl along with the cucumber, sprouts, rocket, onion, spring onions and coriander.
Return the frying pan to the heat and cook the tempeh cubes in the sunflower oil until golden brown on all sides.
Add the tempeh to the bowl of salad and then add the lime juice and zest to the dressing in the saucepan.
Toss the salad together, transfer to a platter and then drizzle over the dressing.
© Natasha Corrett. Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)
Rosie Millen Miss Nutritionist Review –
This salad looks yummy! Tempeh is a good protein source for those who don’t eat meat. It is made from cooked and slightly fermented soybeans and pressed into a blocked shape. Soya contains all the essential amino acids which are needed for many important functions in the body such as the manufacture of hormones. It is also one of the highest sources of isoflavones – a type of plant oestrogen.
These are believed to help if a woman is low in oestrogen. Other studies have documented its’ anti-cancer and cholesterol lowering properties also.
Will Girling Review –
Asian infusions! This Salad will have you imagining you’re in the land of the rising sun, basking in sunshine as you devour this zesty wonder!
Tempeh is a great addition to any meal as it really brings variety to the table. It has this sweet, nutty and earthy flavour that blends perfectly with sesame seed oil and spicy chilli! What’s more is that tempeh is a great source of protein and dietary fibre as well as having the essential Vitamin B12 which help in red blood cell production, making it perfect for vegetarians or anyone wanting something a bit different.
BBC GOOD FOOD EAT WELL SHOW takes place Feb 27-March 1st at London Olympia. Visit www.bbcgoodfoodeatwellshow.com
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