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Day three

Sprinkle three or more chopped dried apricots over a bowl of nutty muesli.

Snack on fresh melon and grapes when you feel hungry between meals.

Pile a hot jacket potato high with a sweet and tangy topping, made from 80g chopped beetroot and a little feta cheese.

Add 80g cooked, tender asparagus and peas to hot pasta and toss with a little crème fraîche – a real taste of spring.

Add seven chopped strawberries to a small jelly just before it sets. Children will love it.

Day four >