There’s no stopping you now and with three days to go you’ve hopefully made some new habits and broken some old ones when it comes to eating. Rillettes of freshwater trout and poached eggs on sourdough is on the menu for breakfast followed by a low-fat beef pho for lunch and snapper with tomato and parsley couscous for the last meal of the day.
Rillettes look intimidating, but they’re easy to whip up – and they’ll impress any guest! Rillettes of local freshwater trout with poached eggs and sourdough toast
This version of the traditional Vietnamese soup is low in fat and full of aroma and flavour. Find the recipe here.
Set on a bed of aromatic couscous, this pan-fried snapper dish is simple and elegant. Find the recipe here.
