It’s Gut Week!
The annual event is all about raising awareness and helping people to understand the importance of good digestive health by providing free advice on how to achieve a healthy gut. The microsite www.loveyourgut.com has been set up which includes lots of useful nuggets of information and digestive advice.
Commenting on Gut Week Tom Smith, chief executive at charity, Core, states; ‘We are, as they say, quite literally, what we eat, so need to be careful about our choices of food and drinks. In the summer months, we’re often tempted by pub meals or BBQs but starchy snacks like chips and crisps can be hard to digest. As the season changes, how about a change of eating habits too? Eat more lean meat or fish and try steaming or grilling, rather than frying. Try to have more fruit and vegetables for their fibre content too as they provide the bulk your insides need for good digestion.’
Supporting the cause, Antony Worrall Thomson has donated a recipe that is not only delicious, but healthy and gut friendly. He comments; “This is one of my favourite recipes, full of colour and flavour. Harissa and pickled lemons are an integral part of North African cooking and are a perfect foil for lamb in this satisfying dish. Serve with bulgur wheat or warmed flatbread.”
Moroccan lamb stew with pumpkin and pickled lemon
Courtesy of Steve Lee
SERVES 4
450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes
11/2 teaspoons ground black pepper
1 teaspoon olive oil
1 large onion, roughly diced
4 garlic cloves, crushed
4 tomatoes, skinned and diced
1 tablespoon harissa or hot pepper paste
400g (14oz) tin of chickpeas in water, drained and rinsed
350g (12oz) trimmed and peeled pumpkin, cut into 2.5cm (1in) cubes 1 pickled lemon, finely diced 2 tablespoons chopped mint 1 tablespoon chopped coriander
1 Coat the lamb in the black pepper
2 Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking
3 Add the tomatoes, harissa and 425ml (3/4 pint) water. Bring to a simmer, cover and cook over a medium heat for 11/411/2 hours, topping up with water as necessary, until the lamb is almost tender
4 Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately
Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium
