Are you Banting? Â No I’m not being weird or misspelling, it refers to HFLC – Â the high fat, low carb way of eating. Â When we were in South Africa recently everyone was talking about Tim Noakes and his Real Meal Revolution book. Â The night we arrived we had supper with friends, a fabulous carb free supper incidentally and were introduced to the idea, among others, of avocado, anchovies and cream cheese for breakfast. Â I tried it, totally delicious and not as peculiar as you might think. Â This way of eating is all the rage there, tout le monde was either talking about it or doing it and by the way, losing weight on it. Â To the point that the book was sold out in most places and I was lucky to find a copy. Â The day we flew out I saw a new magazine based on the philosophy at the airport – this is big over there.
Fundamentally you eat fats in their original, purest form i.e. regular milk or yogurt rather than messed around with low fat versions. Â Good fats fill you up so you can eat less of them, what you need to keep a beady eye on are those carbs as that sugar can play havoc. Â Chicken to be eaten with its delicious, crispy skin, bacon, avocados, cheese…. and you can lose weight. Â Sounds like a dream no? It isn’t a pink ticket to go crazy though, vegetables are a huge part of the regime and the recipe section of the book is sensational.
Whilst I can’t tell you I am following this idea, I am interested in something that has gained such a huge following and I will read the book cover to cover. Â In the spirit of it however, this weeks’ recipe is something I cook every year when asparagus is in season. Â The roasting intensifies the asparagus flavour and the parmesan adds a gorgeous, salty savoury finish. Â Quick, make it before the asparagus is over for another year.
Roast Asparagus with Parmesan
1 bunch of asparagus
Salt and pepper
Parmesan, grated – as much as you would like
Preheat the oven to 200. Â Trim the bottom of the asparagus, either just snap them off where they ‘give’ or peel the bottom third. Â Put them on a baking tray, pour over a little olive oil and turn the spears in it. Â Season well with salt and pepper and roast for 10 minutes until just singeing at the edges. Â Grate some parmesan over them and return to the oven for a further 2-3 minutes until the cheese has just melted and then tuck in. Â I sometimes have this for lunch on my own or it could serve two as a light starter (or just do two bunches for a proper size starter!) Â A drop of good balsamic is a nice finishing touch.