If you're anything like me, fashion week is usually a hectic time spent running around with barely a second thought for a lunch break. Inevitably this leads to lots of ill-advised fast-food and quick-fix sugary snacks whenever you do manage to grab a moment
(what would P'Trique say?!).
But fear not! My lovely friend Terry is the most amazing chef for Hix restaurants so I asked him to rack his brain for a few quick, healthy and most importantly yummy ideas that us fashion girls could steal to keep our energy up and our waistlines sample size! I'll let Terry take it away...
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So ladies LFW is upon us again and this inevitably mean lots of parties, lots of champagne and probably lots of healthy eating going out the window in favor of quick hangover food to get everyone through the until that next glass of bubbly.
So here's a couple of quick, healthy & tasty dishes that will hopefully help you resist that double bacon and egg sandwich. Theses dishes take about 5 minutes and are very easy to prepare:
Smoked mackerel salad with shaved celery, apple and horseradish dressing
Mackerel is one of my favourite fish and it works great with the fresh crunchy apple and celery here. It contains the most omega 3 oil of any fish which is great for the skin and helps improve the metabolism.
Ingredients:
1 Fillet of smoked mackerel flaked (skin off)
1 Granny smith apple thinly sliced (cut in half avoiding the core on both sides then slice it)
A Few leaves of baby gem lettuce torn up roughly
1 Stick of celery peelings (use a standard potato peeler for this)
A few watercress leaves washed
Fresh horseradish (grated over the top optional)
Horseradish dressing (1 teaspoon of creamed horseradish, juice of half a lemon & 2 tablespoons of extra virgin olive oil mixed together in a teacup)
Instructions:
Whack all the ingredients into a bowl apart from the smoked mackerel and coat with a splash of the dressing, add a pinch of salt and a twist of pepper, mix gently then start to arrange on the plate adding the flaked mackerel.
Sweet & Spicy prawns with a crunchy asian salad
This is a cracking little variation on a dish I ate in Thailand a few years back, it's super healthy and super quick to prepare.
Ingredients:
1 packet of cooked king prawns
1 carrot peeled & coarsely grated
A big pinch of picked mint leaves
A big pinch of picked coriander leaves
Half a handful of bean sprouts
2 leaves of iceberg lettuce chopped
1/2 a red chilli (seeds out and finely chopped)
sweet & spicy dressing (1 tablespoon of sweet chilli sauce, 1 tablespoon of soy sauce, juice of 1 lime & 1 tablespoon of rice wine vinegar)
Instructions:
Open the packet of prawns and add 1 tablespoon of the dressing into the packet and mix in to coat the prawns. In a separate bowl mix all the other ingredients and add another tablespoon of the dressing to coat. Place the salad mix in a bowl and top with the prawns drizzling a little of the dressing over the top.
Pineapple with chilli and mint
I had these beauties on a beach in China where the locals sell them on sticks without the chilli, but I prefer it with a little warmth.
Ingredients:
1 pineapple peeled and cut into strips (you could also use packets of pre-diced chunks if you like)
1 red chilli seeds out finely diced
4 mint leaves finely sliced
2 tablespoon of golden caster sugar (plain white sugar will do as well)
2 tablespoon of boiling water
Instructions:
In a cup mix the sugar with boiling water until the sugar has dissolved. In a bowl mix the pineapple with the chilli and mint, then add 1 tablespoon of the water and sugar mixture. Place in a bowl and garnish.
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Lucky for us Terry has his own blog chronicling his mouth-watering, Instagram-inducing life as a top London chef. Check it out for more genius ideas and general delight here: http://picturesfromthepass.blogspot.co.uk/
You can follow him on twitter here too: @terencedwards85
Thanks Terry! x
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