For me, food is all about getting back in the kitchen and cooking. Unfortunately, many of us seem to have lost this habit. We have forgotten how easy it is to make a simple tomato sauce — it’s as quick as opening a jar, and a lot healthier.
Tuna: It’s my favourite. There are so many ways to prepare it, but it has to be cooked on the rare side. It’s best with just olive oil and lemon.
Black beans: A discovery I made in Mexico. I use them all the time now. Whizz them in a blender with some stock and fresh coriander.
Avocado: I know it has a lot of fat, but I love it. I had it in a restaurant grilled once; I must give that a try.
Steak tartare: It’s not often on a menu, so as soon as I see it, it’s mine.
Champagne: It just beats any other drink.
"Fresh tuna is rich in omega-3 fatty acids.
All pulses are high in fibre, protein, vitamins and minerals. Dried pulses are more flavoursome, but usually require soaking before use; tinned pulses are quick and useful.
Avocados provide a powerful heart-healthy package: as well as folate, and vitamins B6, C and E, they contain free-radical-fighting antioxidant alpha carotene. But eat in moderation, since their high mono-unsaturated-fat content means they are high in calories.
Red meat is high in protein, iron and B vitamins — even more if steak tartare is topped with a raw egg. The risk from bacterial food poisoning is significant unless the raw mincemeat comes from a hygienic source with a fast turnaround; raw eggs carry a risk of salmonella.
All alcohol including Champagne stimulates the appetite. Dry Champagne contains fewer calories than other varieties."
Daniel Green’s book, Green’s Cuisine, is available from Amazon at £14.94