Training and nutrition info

Parma pork with potato salad
Nutrition: 293 kcals

Ingredients

175g new potatoes
(we used Jersey Royals), scrubbed and thickly sliced
3 celery
sticks, thickly sliced
3 tbsp bio yogurt
2 gherkins (about 85g each), sliced
¼ tsp caraway seeds
½ tsp Dijon mustard
2 x 100g pieces lean pork
tenderloin
2 tsp chopped sage
2 slices Parma ham
1 tsp rapeseed oil
2 tsp balsamic vinegar
2 handfuls salad leaves

Method
Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.
Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.
Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.

Chicken & chorizo jambalaya

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion
, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo
, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Method
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

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