I've been working with Tesco to help you guys get more fruit and veg into every meal of the day,
breakfast, lunch and dinner. So let's kick off with breakfast, and it's got to be eggs
I've got a method of cooking eggs that I believe is really cool
So look, I've got some mushrooms and tomatoes in a pan, it's a non-stick pan, there's no oil
when you dry fry the mushrooms, you get this incredible sort of nutty flavour, love it,
and it also starts to caramelise the tomato here. Can you see that?
Take two large free-range eggs, crack 'em in and then in with the second one
Use the whites to kind of basically make like a disc. A little bit of salt and pepper
Look at that! Just a little kiss of olive oil like that. Some black beans because we're going
to South America for this vibe, that's cool. We're going to put the lid on top, you can
see it steaming straight away, so it's going to steam and coddle on the top. Cook the eggs to your
liking, can be nice and crispy on the underside, I reckon a couple of minutes, 2 or 3 minutes
Just turn the temperature down and then we can do some stuff to sort of embellish it with. So
it's all about getting the veggies in there. So dice up some avocado, you don't need much,
a little squeeze of lemon juice. This could be a brilliant little breakfast or brunch
I'm gonna do a tortilla, so I'll just give that a little heat up or a toast. If you want
to finely slice some spring onions, some fresh chilli. So let's have a little look, lovely
So the eggs are cooked nice and soft, look at that! A few little bits of avocado, sprinkle
over your spring onions, what a lovely breakfast, something a little bit different. Let's cut the egg,
look at that, oh, perfectly cooked, come on! And there you go. A beautiful little start
to the day, and of course a brilliant way to get loads of the good stuff in there, come on!
Next up, lunch. So lunchtime, let's do a really nice salad. Now I know people say, "Oh salads,
they're boring," but they don't have to be. So look, let me give you some little ideas,
some little principles about how you can make it extra delicious, extra tasty, and nutritious
So first up, look, the bag salads are great, they'll give you body to a salad, and they're
really convenient. So what can we do to really ramp up flavour? You can get things like a speed
peeler, right, these are brilliant because you can take everyday stuff like a cucumber, just from a
little peel like this. You get different textures that are really delicate and delicious, you can do
the same with an asparagus. You can take carrot, a courgette, and just a few little strokes, really,
really cool. Secondly, fruit. Fruit is amazing in salads. The sweetness, the sourness, the different
flavours. An everyday apple, you can take a box grater or even get one of these quirky little kind
of crinkle cutters, and just slice through it, happy days. Things like clementine I love, peel
it and then slice it into little rounds, really gorgeous. Pink grapefruits, these are amazing
in salads, especially if you put a little bit of honey in the dressing. Get all the juice come out
of it as well, the flavour is phenomenal. Herbs are really nice to get in a salad, mint, basil,
coriander, stuff like that. And then dressing. A little jam jar dressing, 3 parts olive oil to
1 part vinegar, or lemon juice, salt, pepper, and a little bit of mustard. It's going to be
absolutely amazing. And of course if you've got leftover roast dinner, you know, it could
be lamb that you get crispy in a pan, it could be leftover chicken that you just pull apart,
a little sprinkle of feta. All those things really do make fantastic ingredients for a great and very
exciting salad, and there you go. A thing of joy, salads definitely don't have to be boring
Next up, dinner. So a dish that we all know and love to bits is spaghetti Bolognese. So what I
want to do is help you make it tastier, cheaper, more nutritious and absolutely potentially make
one of the best Bologneses you've ever made. So when it comes to using lovely minced meat,
brilliant, get yourself some, but try at least doubling it with veggies. So the classic would
be onion, celery, carrots, that's pretty standard, but you can go beyond. You can use fennel, you can
use courgettes, peppers, and when you've got it with the minced meat don't rush it. Let it just
fry down and kind of get caramelised and sweet, and intense. That will give you way more flavour,
you'll have way more nutrition and then there's other things you can do
Lentils, they were used classically in ragùs. It's a fantastic source of protein and it
kind of cooks in and takes on the flavour of the minced meat, and what I do when I cook this away is
at the end I'll tweak it with salt and pepper. I might even use a little potato masher to break up
the veggies, and I am telling you, you could go to the most un-veggie person in the world, right,
and they're gonna love that, and look at this. Little bit of Parmesan in there, just a little bit,
and then you're gonna get something pretty special
Well, look at that! And there you go, beautiful spaghetti Bolognese,
but ramped up with more of the good stuff. I promise you, you will not regret it
So there you go, guys, I hope you found that useful and I hope it inspires you to
get more fruit and veggies into your shop. If you want more recipes, hints and tips,
simply head over to tesco.com/recipes