Intermittent restricted day 6

The menu

• Brunch

  Moroccan baked eggs

• Light meals & snacks

  Peppered beef with salad leaves

• Main course

  Stir-fried pork with ginger and soy sauce

Menu ingredients

Serves

• Fruit and vegetables

  • ½ onion, chopped

  • 1 garlic clove, sliced

  • ½ tsp ground coriander

  • 400g/14oz cherry tomatoes, chopped

  • 2 tbsp chopped coriander

  • ½ garlic clove, crushed

  • 50g/2oz mixed green salad leaves

  • 30g/1¼oz button mushrooms, sliced

  • ½ red onion, thinly sliced

  • 150g/5½oz button mushrooms, sliced

  • 2 red peppers, deseeded and sliced

  • 75g/2½oz mangetout, trimmed

  • 15g/½oz fresh root ginger, cut into thin matchsticks

  • 1 garlic clove, thinly sliced

  • 4 spring onions, cut into short lengths

• Tins, packets and jars

  • ½ tsp horseradish sauce (to taste)

• Cooking ingredients

  • ½ tbsp olive oil

  • ½ tsp ras-el-hanout

  • pinch ground cinnamon

  • salt and freshly ground black pepper

  • 1 tsp coloured peppercorns, coarsely crushed

  • coarse salt flakes

  • 1 tsp olive oil

  • salt and freshly ground black pepper

  • 1 tsp cornflour

  • 2 tbsp dark soy sauce

  • low-calorie cooking spray

  • freshly ground black pepper

• Dairy, eggs and chilled

  • 2 free-range eggs

  • 60g/2¼oz natural yoghurt

• Meat, fish and poultry

  • 2 thick-cut sirloin steaks, about 175g/6oz in total, fat trimmed

  • 250g/9oz pork tenderloin, all visible fat removed, cut into chunks