A Simple Spring Lunch



Should I aim for perfection, or should I aim to keep my blood pressure at its regular level? My blood pressure under normal circumstances is 120/80 and I am very pleased with this, since our National Health Service has found fault with my weight. At last week’s annual weigh in I was told I had to lose 7 kg. I calmly explained (calmly, in order to not raise my blood pressure) that I am fit, healthy and happy, so there is no way I want to give myself grief trying to lose 7 kg.

There is a rack of beef short ribs and a shoulder of lamb (from my butcher the Ginger Pig) sitting in my fridge for this weekend’s dinners with friends. Each piece weighs 2.6 kg. I look at the meat and try to work out how I can lose all that flesh from my body plus another 40%, in order to hit the ideal weight for my height.

In the end I tell myself that I must have very heavy bones. Since I need a strong skeleton to move about, and to support my muscles and organs, I will have to ignore the nurse’s kindly advice.

I did, though, think through how I could cook a delicious but lower-fat meal for this week’s lunch with the ladies from my church group. Fatless would be pointless, so I only cut out what I could get away with.



Pan-fried Pork and Vegetable Dumplings (store bought)

Baked Chicken with Miso

Spring Mango Salad

Steamed Basmati Rice

Lemon Drizzle Cake with Berries and Ice Cream


The original recipe for the Miso Chicken is here. I halved the recipe and used 1 kg skinless and boneless chicken thighs, cut into smaller pieces. This was marinaded for 20 minutes, then cooked in a Le Creuset pot in the oven at 190 C/ 170 C fan for 40 minutes. After removing the cooked chicken pieces, the remaining sauce was reduced over a medium heat on the hob. The thickened sauce was poured over the chicken. The garnishing was simply sliced spring onions and store-bought deep-fried shallots.