The Signature Dish: An Ode to Mary

“What should I eat now?” is a question I hear a lot after exercise, and quite rightly so. Although tempting, getting bogged down in the minutia leads to a colourless existence. Do think about it, just not too much - don't let food control you, because before you know it you'll be sharing seaweed and flaxseed oil smoothies with Lindsey Lohan in The Priory.

What We're Looking For:

• Protein – eggs, pulses, meat, fish, nuts. Please keep it local.
• Carbohydrates – the cavemen lovers will start to clench at this, but, post exercise, you want some carbs to aid with the recovery. Think outside of the packet and embrace a world filled with sweet potatoes (mashed with butter and parsley or slow roasted with other veg), kidney beans and quinoa (pronounce how you see fit. No, that's not how you say it). Try to break free of a bloated bread addiction, your stomach will thank you – aesthetically and physiologically.
• Veg – don't worry yourself too much about which ones to eat, if you're eating them, then you're on the right tracks. Steam, flash fry, slow roast...just don't boil for a decade or microwave. Grate and eat raw e.g. grated carrots with roasted pine nuts, sultanas, spring onions, lots of olive oil, seasoning, lemon juice, bit of paprika and a touch of chilli. “What, you fancy a little feta cheese in there as well?....Go on.” Cheeky.
• Fruit – don't go crazy, they are still high in sugars. Reserve for straight after workouts.
• Fats – yes. They're very important for hormones, brain activity, your CNS, appetite regulation, energy, absorption of Vitamins and Minerals...just do it, as Nike used to say. I have a tablespoon of coconut oil and peanut butter everyday and I've lost three dress sizes in the last two months. I know, SHUT THE FRONT DOOR.

That's a lot of self-indulged, gonzo camp information to digest, I know, but do try and wade through the tides of narcissism and make sure you get all of the above in your post exercise meal. Still confused? Luckily, I have a signature dish ready:

It's a lentil dish that has served me well, it will do you good too. If Mary Berry ever found out about this, she'd stop cooking, for ever.

“Lovely Lentils”

What's inside: Puy lentils (lentils are high in protein, fibre and offer slow release energy), bacon (bought from a butcher), goats cheese, parsley (or basil), onions, garlic, balsamic vinegar, olive oil, sun blushed tomatoes and spring onions. I'm not going to tell you quantities, you can work it out yourselves, just don't go crazy on the bacon and cheese.

What to do:

1. Put lentils in pot, bring to boil and let simmer for 20mins or so. They're done once the lentils start to split, slightly, and can be squeezed between thumb and forefinger. Drain and leave in colander; you don't want a soggy lentil.
2. Slice up garlic and throw in large pan with olive oil. Chuck in nonchalantly diced onions soon after. Add a splash of balsamic. Season well. Don't burn the garlic.
3. Chop bacon up, roughly, and put it in the pan. Let it cook before moving on.
4. Sun blushed tomatoes in. Lentils in...the more the merrier - this is a lentil dish, not a bacon and cheese one. Warm through for 5 mins. Don't let it go mushy. Season again.
5. Take off heat and add chopped parsley (lots of) and spring onions, stir, then place goats cheese on top. Don't stir from now on.
6. Drizzle with plenty of olive oil.
7. Season, again.
8. Look smug.
9. Eat with a fresh rocket and watercress salad.

I'm not looking to preach, rather invite you to start thinking about these sort of combinations and get a feel for what your body ought to be enjoying. The recipe is a little Mediterranean but do have a wander into more Moroccan, Lebanese or Israeli territory (Otto Lenghi is a great place to start).