When it comes to dairy, celebrity trainer James Duigan believes there’s no one-size-fits-all approach — it’s all about tuning in to your body.
“As I’ve said before, if you have an issue with dairy, avoid it,” says James. “If you don’t have an issue with dairy, then enjoy it. If you’re not sure if you have an issue with dairy, listen to your body. If you’re gassy, bloated or lethargic, it might be your body telling you to avoid it.”
Serves 4
INGREDIENTS
600g ricotta
2 tablespoons grated Parmesan cheese
1 heaped tablespoon green or pink preserved peppercorns
a pinch of salt
a small handful of basil leaves
olive oil, for greasing
For the courgette carpaccio:
4 courgettes, topped and tailed
1 small red chilli, deseeded and finely chopped
3 tablespoons chopped oregano leaves
2 tablespoons apple cider vinegar
juice and zest of 1 lemon
METHOD
1 Preheat the oven to 160°C/gas. Grease 6 small moulds or ramekins.
2 Mix together the ricotta, Parmesan, peppercorns and salt until just combined. Mix in the basil leaves. Spoon into the greased moulds and bake for about 20 minutes, or until golden brown around the edges.
3 While the pies are cooking. Peel the courgettes into long thin ribbons, including the skins but stopping when you get to the seeds (which can be used for something else).
4 Put the courgette ribbons in a serving bowl with all the other carpaccio ingredients. Stir to cover and then chill.
5 Serve the pies with the chilled carpaccio on the side.
Top tip! Hallelujah – it’s fine to allow cheese into your life, but if you feel bloated it might be an idea to limit the amount you eat.
