You can die if you keep eating salads

NEVER EAT SALAD AGAIN FOR LUNCH OR DINNER

CAUTION: you are gaining weight because of the salad.

HEALTH REPORT - This will change your life forever. Crush them 18lbs in a month Full Report #989562774

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Sift the flour and a pinch of salt into a large bowl Add the er and rub in until it resembles breadcrumbs Stir in the icing sugar egg yolk and tbsp cold water then quickly bring together to form a firm dough Wrap well in cling film and allow to rest for mins in the fridge Heat oven to CC fangas Roll out the pastry on a lightly floured surface and line a deep cm tart tin Cover with baking parchment and fill with baking beans Cook for mins then remove the paper and beans and cook for mins more until the tart case is pale and sandy in texture see p for tips on making and baking pastry Remove and turn the oven down to CC fangas Spread the base of the tart with the potatoes onions and cheddar Whisk together the eggs milk and cream then season Pour into the tart case and cook for mins or until just set Remove cool on a wire rack then serve Hot cross bread & lemon pudding Ingredients knob of er for the dish stale hot cross buns lemon curd large eggs ml double cream ml milk tsp vanilla extract tbsp caster sugar little lemon zest cream or vanilla ice cream to serve optional Method a litre baking dish that will quite snugly fit the buns Cut each bun into slices and sandwich back together with a generous spreading of curd Arrange buns in the dish Whisk egg cream milk and remaining curd then sieve into a jug with the vanilla and tbsp of the sugar Pour over the buns and stand at room temperature for mins for the custard to soak in Heat oven to CC fan gas Scatter the remaining sugar and lemon zest over the pudding Bake for mins until the top is golden and the custard gently set Stand for mins then serve with cream or vanilla ice cream if you like Rainorshine leg of lamb Ingredients leg of lamb about kglb oz erflied tbsp seed oil tsp caraway seeds crushed tbsp chopped thyme leaf large bunch parsley chopped Method Take the lamb out of the fridge an hour or so before cooking to allow it to come up to room temperature Heat oven to CC fangas or light the barbecue Mix together the oil caraway seeds thyme and parsley with lots of salt and pepper Smear this all over the lamb rubbing it well into the meat You can do this up to a day before If you are cooking the meat on the barbecue wait until the fire has died down and the coals are white and glog Lay the meat skinside down onto the bars and cook for mins Flip over and cook for a further mins for slightly pink lamb or mins longer if you want the meat well done Remove and leave to rest on a tray covered with foil for at least mins To cook the lamb in the oven place it on a large shallow baking tray cook for mins then turn down the oven to CC fangas and cook for a further mins Leave to rest for mins Once the meat has rested slice it up and pour over any juices from the resting tray Sausages with warm red cabbage & beetroot slaw Ingredients pork sausages ml balsamic vinegar soft dark brown sugar tbsp cumin seed mixed dried vine fruit such as currants raisins and sultanas red cabbage about glb oz shredded beetroot about goz grated chunks of baguette and English mustard to serve Method Heat oven to CC fangas Put the sausages on a baking tray and cook for mins or until cooked through and golden Meanwhile put the vinegar sugar cumin and dried fruit into a large pan and gently heat until sugar dissolves Bring to the boil then bubble for mins or until slightly reduced Tip in the cabbage and beetroot stir well then cook for mins more Serve as hot dogs in a baguette with the warm slaw and a little mustard Baked country chicken Ingredients tsp turmeric powder tsp coriander seeds tsp mustard seeds tbsp ground cumin seeds tsp ground fenugreek tsp black peppercorns juice lemons garlic cloves crushed ginger grated ml coconut milk red chillies deseeded and chopped pieces of chicken bone in and skin on or whole chicken jointed a few coriander sprigs Method Toast all of the spices in a dry pan then grind to a powder using a pestle and mortar Mix the lemon juice garlic ginger coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste Rub the marinade into the chicken and leave to marinate for at least hrs or overnight if possible in the fridge Heat the oven to CC fangas Place the chicken in a roasting tin and cook for mins Turn the grill to high then grill it to crisp up the skin Turn every few mins and cook for about mins until charred Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli Cauliflower & cheese fritters with warm pepper relish Ingredients For the fritters cauliflower you need goz oz plain flour eggs beaten oz feta cheese roughly crumbled into small chunks ball mozzarella torn into small pieces zest lemon plus wedges to serve small bunch flatleaf parsley roughly chopped olive oil for frying For the relish onion chopped red peppers chopped small chunk ginger finely grated garlic cloves crushed red chilli chopped leave the seeds in tbsp olive oil tsp yellow mustard seeds oz tomatoes roughly chopped if large left whole if cherry oz soft light brown sugar fl oz red e vinegar tbsp sultanas Method