Lee Walston is a changed man. The fitness instructor has taken a leaf out of his own book, ditching takeaways for healthy, hand-cooked meals that are quick and easy, yet provide the energy his job demands.
Lee Walston is a changed man.
The fitness instructor has taken a leaf out of his own book, ditching takeaways for healthy, hand-cooked meals that are quick and easy, yet provide the energy his job demands.
Says Lee, 30, of Sheffield’s Prime Mover gym: “When I couldn’t decide whether to have a burger and chips or a pizza, I’d just have both - washed down with a few lagers or a bottle of red wine. But recently I decided to embark on a healthier lifestyle, eating nutritious whole foods and eliminating refined foods and dairy.”
Until three years ago Lee, of Handsworth, was merely a member of the gym. “I realised if I didn’t look after my body it wouldn’t take care of me. I became so passionate about it I became a personal trainer.”
Lee’s Chilli and Garlic Mackerel
Serves one cost: £3
½ small onion, sliced
1 small sweet potato, peeled and cubed
1 red pepper, chopped
3 mushrooms, sliced
1 cocktail beetroot, sliced
½ tsp paprika
1 tblsp balsamic vinegar
Smoked mackerel (chilli and garlic-infused if possible - of not add a garlic clove and a few chilli flakes to your ingredients list)
In a frying pan heat the oil on a low heat and add your sliced onion. If you bought plain mackerel, add finely chopped garlic and the dried chilli.
In a separate pan of water, boil the sweet potato cubes until softened. Once the onion starts to soften, add the balsamic vinegar.
Now add the peppers to the frying pan and cook until they begin to soften. Then add the mushrooms and season with the paprika. You may wish to add a little salt and pepper too. Add the sweet potatoes and leave in the pan for a few minutes on a low heat, then serve out onto a plate.
Add the beetroot (I found a honey and ginger version at from local supermarket which worked perfectly with this dish). Top with the mackerel and enjoy.
Lee’s culinary guilty pleasure:
I generally try to avoid foods that contain refined sugar, dairy and trans fats. But if I have one guilty pleasure it would be cheesecake.
Accompanied with a good cup of coffee it’s my favourite treat, albeit a rare one these days.
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Last Week’s Dish, Tried & Tasted
City chef Jonty Cork took last week’s ready, Steady... Cook challenge and tried out a beef hash recipe passed down from the grandmother of Heavenly Cheesecake maker Alison Foster.
“Alison launched her business around the same time I opened Made by Jonty on Sharrowvale Road. She came in offering great desserts and we snapped them up. We’ve had fun trying out new recipes and finding what sells best,” says Jonty, 39, of Bents Green.
“I wanted to try her nanna’s recipe because not long ago we had a corned beef hash with jalepeno corn bread and fried egg on the menu and I wanted to make a comparison. I braised the beef down until it was a dry mix and just broke apart (I kept watching it and adding water so it didn’t burn). Then I sautéed the potatoes with six unpeeled garlic gloves. Adding chilli and a fried egg would make this even more good.”