Rugby star James Haskell has swapped the rugby field for the kitchen with the launch of his new book, Cooking For Fitness, which he co-wrote with chef Omar Meziane. In a market saturated with so-called superfoods and fad diet, Haskell aims to cut through the noise with a refreshingly straightforward message: Healthy eating is simple, and yes, of course everyone can do it.
A zingy fish supper.
A deceptively simple high-carb dinner, this eminently Instagrammable sea bass dish looks almost as good as it tastes. One of the fish recipes featured in James Haskell's new book Cooking For Fitness, it's simpler than you might think to put together.
Haskell's pro tip: "You'll know the whole fish is cooked through when the backbone can be removed easily, pulling it away by the tail first."
Ingredients:
(serves 2)
180g brown rice
80g edamame beans
1/2 small bunch coriander, finely chopped
2 whole sea bass
2 garlic cloves, finely chopped
1cm piece of ginger, finely chopped
1 red chilli, finely chopped
3tbsp tamari or soy sauce
4 spring onions, finely chopped
Method:
1. Preheat your grill to high.
2. Place the rice in a saucepan and cover it with water. Bring the pan to boil and cook for 10 minutes, or according to the pack instructions. Drain away any excess water, put the rice back into the saucepan and then set it aside. Now bring a small saucepan of water to the boil and carefully add the edamame beans. Boil the beans for five minutes before draining and mixing together them with the rice. Stir in the finely chopped coriander.
3. Place the sea bass on a roasting tray skin-side up. Sprinkle the garlic, ginger and chilli over the fish. Spoon over the tamari and place the tray under the hot grill. Cook for 15 minutes. Baste the fish with the sauce in the roasting tray.
4. Divide the rice between two plates and then top with the fish. Spoon over any excess sauce, scatter the spring onions over the fish, and serve.
BACON OMELETTE
A DIY breakfast that'll actually fill you up.
Do not adjust your set - this morning meal does indeed allow you to eat bacon, guilt-free.
A jazzed up breakfast omelette that needs just 10 minutes of prep time, this recipe, from James Haskell's new book, Cooking For Fitness, is the perfect way to start your weekend. High on taste but low on carbs, it can be easily integrated into a fat-loss programme or as a kick-start to a training day.
Haskell's pro tip: "For lower fat, use lean bacon rather than streaky."
Ingredients:
(serves 1)
2 slices of streaky bacon
4 slices of pickled jalapeno chilli, or 1/2 a fresh green chilli, freshly chopped
3 large eggs
1 knob of butter
50g cooked butter beans
Salt and pepper
Method:
1. Preheat the grill to high. Place the bacon on a tray and cook under the grill for seven to eight minutes, or until cooked through. Allow it to cool before slicing into strips, half a centimetre thick, and set aside. Stir in the jalapeno chilli.
2. Crack the eggs into a bowl and season with salt and pepper. Whisk the eggs well. Heat a frying pan over a medium heat and add the butter. Pour the eggs into the pan and cook the omelette for two minutes or until it has started to set on the bottom. Now sprinkle the bacon and jalapeno over the omelette and top with the butter beans. Pop under the grill for 30 seconds. Turn out onto a plate and serve immediately.
Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing, priced £19.95. Available now.
Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing, priced £19.95. Available now.
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