Should we be eating 5 or 7 portions of fruit and veg a day? And how do we manage it?
In this class you’ll be shown how to translate the theory into practice with a week’s menu to work from.
Tempt your tastebuds with delights such as:
Homemade granola, fruity pancakes, assorted breakfast muffins with muesli and yogurt.
Light lunch options: unusual veg soups, tarts, warm salads and egg dishes.
Fish parcels with sweet potato and other seasonal roasted root veg, Spinach and cottage cheese lasagne with oatty topping, Duck with oriental plum sauce, Chicken in a pomegranate sauce, Spiced pumpkin soup, Plum tarte tatin, Somerset apple cake, Pear and almond tart.