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Shopping list

Meat and Fish

• 2 beef steaks (150g each)
• 2 small chicken breasts
• 2 salmon fillets
  
  
  

Fruit and Veg

• 1 large onion
• a knob of ginger
• 1 stick of lemongrass
• 1 red chilli
• handful of beansprouts
• bunch of spring onions
• 1 ripe mango
• small punnet of ripe strawberries
• bag of fresh rocket
• bag of red chard leaves
• 1 small punnet of mixed cherry tomatoes – yellow and red
• 1 shallot
• 1 lemon
• fresh mint
• fresh basil
• fresh coriander
• fresh tarragon
  
  
  

Dairy

• goats cheese (100g)
  
  
  

Dry Ingredients

• a jar of star anise
• 1 cinnamon stick
• 2 portions of easy cook udon noodles
• small packet of pecan nuts
• jar of capers
• jar of black pitted olives
• bottle of balsamic vinegar
• small loaf of crusty bread
• quinoa (200g)
  
  
  

Check you also have...

• a beef stock cube
• a vegetable stock cube
• a glug of sesame oil
• 2 shots of olive oil

How to use pack

Simply shop for the ingredients on the shopping list, then take each day one at a time. None of the recipe take long to make, so you can just get stuck in and enjoy both the easy cooking and eating of the food to relax at the end of the day.

The Vietnamese Pho is a fantastically aromatic and fragrant broth, packed with flavour and swimming in fresh herbs and crunchy beansprouts.

The combination of flavours in the Mango, Strawberry and Chicken Salad just scream out summer sunshine from the start. It's a brilliant zingy marriage of flavours that Ben was inspired to create whilst on holiday but has brought the idea back home for us all to use during our own summer months.

Finishing the meal pack off with a Quinoa Salad makes use of tin-foil to cook/steam the fish which means there was minimal added fat anywhere in the dish. It's not only healthy, but also any leftover salad makes a great packed lunch the day after.

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Summer Swimwear 2