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Juicing is a tasty and easy way to get your five a day,
says TV presenter and food writer Mal Harradine.
The days of twisting half an orange on a plastic juicer and being rewarded with a thimble full of juice for all your efforts have thankfully long gone.
The new generation of electric juicers whizz up delicious concoctions in seconds with little mess – and the machines are easy to clean.
With more and more emphasis being placed on healthy eating, juicing is an easy way to help you get your five a day, plus, you know exactly what is going in – just pure, fresh ingredients and only natural sugars.
There are many juicers available, so the key is to decide on your budget and what you need from your machine before you go shopping.
1. Encourage children to make their own concoctions and they will soon be eating fruit and vegetables they might not touch otherwise.
2. Leave the skins on your fruit and veggies where you can, as this is where many of the important nutrients are contained.
3. Experiment with different combinations and find your favourites – you will be amazed at what tastes good.
Iced carrot & apple juice
For a refreshing drink packed full of vitamins and goodness, pour the juice over ice cubes or put in the juice and take to school, work or the gym so it’s still chilled when you are ready to drink!
3 carrots, washed
1 orange, peeled
With the visit of Mal Harradine to Aldiss at Fakenham this weekend, we thought we would whet your appetite with his recipe for Saddle Back Roast Potatoes – in time for you to use this festive period.
- 8 good sized Maris Piper potatoes
- 2 tbsp of goose fat, melted
- Sea Salt
- Fresh ground pepper
- 1/2 tsp of English dried mustard
- Fresh thyme & rosemary
If your roasties are crispy on the outside but empty on the inside, try this method.
By slitting the tops of the potatoes before cooking, this allows the lovely flavours in the fat etc to be absorbed by the potato – looks pretty impressive too when they are cooked!
Serves : 4 Prep/Cooking Time : 70 mins
Tip : You can use olive or vegetable oil to douse your potatoes but goose fat gives the best results
Prepare and Roast
Cut your peeled potatoes in half longways. Par boil in salted boiling water for 5 minutes, drain.
With a sharp paring knife, slice down to 3/4 of the depth of the potato, making the slits about 2cm apart.
Place in a roasting tin, cut side down, drizzle with the goose fat, sprinkle with sea salt, pepper and a sprinkling of dried English Mustard, and the fresh thyme and rosemary
Put into a preheated oven 230°C for 10 minutes, then reduce the heat to 200°C and cook for 35 – 45 minutes.
There are more great cooking tips and recipes at www.melandmal.com or meet the man himself at one of his regular appearances at Aldiss.