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Breakfast: Poached egg on grilled muffins

Eggs are a great source of protein and will give you that extra energy boost in the morning. For six people you will need

6 eggs (preferably free range)

6 muffin

A splash of white wine vinegar

Butter

Salt and pepper

Preparation:

                     Heat water in a saucepan and bring it to the boil

                      Add a splash of vinegar

                       Crack an egg and poach it in simmering water for around three to four minutes

(cook two at a time)

§                        Slice muffins in half and place them on the grill until golden brown

§                        Butter muffins and place the poached egg on top

§                        Serve with salt and pepper

TIP: Use fresh watercress to garnish.

Lunch: Lentil and mushroom burgers and salad

Lentil and mushroom burgers are healthy and filling, which makes them perfect for a lunchtime pit stop. For six people you will need:

§                        8 ozs of Portobello mushrooms

§                        A cup of dry lentils

§                        3 teaspoons of olive oil

§                        2 onions

§                        2 large garlic cloves

§                        Lettuce

§                        Tomatoe

§                        Parsley

§                        Salt and pepper

§                        Bring water to the boil in a saucepan

§                        Add dry lentils and simmer them for around 30 minutes

§                        Drain lentils and mash them up into a puree

§                        Chop up the mushrooms

§                        Sauté onions and garlic until brown (cover the pot to keep the heat in)

§                        Add mushrooms and cook for about five minutes

§                        Add salt and pepper and cook for a further minute

§                        Put all ingredients into a bowl and leave for about 45 minutes to 1 hour

§                        Divide mixture and shape into burgers

§                        Grill (turning occasionally) until brown and golden - about four minutes each side

§                        Toss lettuce and tomatoes into a bowl

§                        Serve burgers with the salad and garnish with parsley

§                        For a cheeseburger add a slice of cheddar cheese onto the burger

Or for a tasty zing add a teaspoon of pesto

TIP: To save time on preparation make up the burgers before you leave home and place in a sealed tight container. Store in a cool bag but for no longer than 24 hours.

Dinner: Vegetable kebabs

With all that partying you should be ready for a tasty dinner. Vegetable kebabs will do just the job. For six people you will need:

§                        6 bamboo screwers

§                        3 peppers cut into strips

§                        12 mushrooms

§                        2 small aubergines

§                        1 large onion cut into wedges

§                        A splash of white wine vinegar

§                        A splash of lemon juice

§                        Salt and pepper

Preparation:

§                        Place vegetables onto screwers. Alternate between the different vegetables

§                        Mix the vinegar, lemon juice and salt and pepper. Pour over the kebabs

§                        Cover for about 1 to 2 hours

§                        Heat up the grill

§                        Put vegetable kebabs onto the grill and cook

§                        Serve with a salad

TIP: Be careful not to burn your vegetable kebabs. They don’t need very much direct heat so it’s best to cook them around the edge of the grill. For meat lovers you can also add chunks of chicken, turkey and lamb but make sure you store meat properly.