Food for a healthy glow

Undated Handout Photo of LEMON SOLE, PANCETTA, PEAS AND SALSA VERDE. See PA Feature FOOD Shaw. Picture credit should read: PA Photo/Martin Poole. WARNING: This picture must only be used to accompany PA Feature FOOD Shaw.

Undated Handout Photo of LEMON SOLE, PANCETTA, PEAS AND SALSA VERDE. See PA Feature FOOD Shaw. Picture credit should read: PA Photo/Martin Poole. WARNING: This picture must only be used to accompany PA Feature FOOD Shaw.

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Hiring Madeleine Shaw as a nutritionist may not be realistic for all of us, but at least her first book - Get The Glow - ensures we can try her methods at home instead.

“The programme’s really holistic,” says Shaw, who laughs as she explains how her boyfriend often has tester recipes “shoved down his throat”.

“It looks at cutting out sugar, eating healthy fats and also thinking positively - not only about your health, but about food,” she adds of the book, and her approach to fuelling body and soul. “It talks about mindfulness and meditation to combat stress. The last chapter is called Live Your Glow, which is of huge importance to me; it’s not just about these six weeks, it’s about living it long-term.”

If you’d like to give your meals and vitality a boost, here is a tyopical Get The Glow recipe to try at home...

LEMON SOLE, PANCETTA, PEAS AND SALSA VERDE

(Serves 2)

Ingredients

50g flat-leaf parsley

50g basil

100ml olive oil

1tbsp capers

1tbsp cider vinegar

1tsp mustard

2 lemon sole fillets

4 pancetta rashers (or Parma ham)

1/2tbsp coconut oil

100g petits pois

Juice and zest of 1 lemon

Salt and pepper

Method

Make the salsa verde first by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend until you have a smooth paste, and then set aside.

Salt and pepper the fish fillets and set them aside.

Heat a frying pan over a medium heat and grill the pancetta for one minute on each side, until crisp, then set aside.

Heat the same pan with the half tablespoon of coconut oil over a medium to high heat. Wait until the oil starts to bubble, then fry the fish for two minutes on the first side, then one minute on the second. Put the cooked fish to one side.

Throw the petits pois into the pan and saute them over a medium heat with the lemon juice for a few minutes, then serve to the side of the fish with a smear of salsa verde, the pancetta and a sprinkling of lemon zest.

lGet The Glow: 100 Delicious And Easy Recipes That Will Nourish You From The Inside Out by Madeleine Shaw is published by Orion Books in hardback, priced £20 (£10.99 for eBook).