You’ve powered through three weeks of epic workouts, and (hopefully) picked up some cooking tips along the way. Now you’re almost at the finish line, it’s up to you to see it through.

Pro tip? The last week is always the hardest. So make sure you’re eating enough of the good stuff, to keep those energy levels sky high. These plates will do the trick.

Sweet chilli salmon skewers, noodles & Tenderstem

Sticky, sweet and spicy, our sustainably sourced salmon skewers – marinated in tamari, honey and chilli – are so moreish you’ll want seconds. Mineral-rich brown rice noodles mop up excess sauce, while Tenderstem adds green crunch.

Ingredients

• 4 tsp chilli paste
• 2 tbsp honey (use half)
• 1 lime
• 100g brown rice noodles
• 2 spring onion
• 1 red pepper
• 2 x 150g salmon fillet (skin off)
• 4 x skewers
• 180g Tenderstem broccoli
• 2 tbsp tamari

Macros

59.5g carbs • 21.34g fat • 38.09g protein

Method (15 minutes)

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Fill a bowl with cold water and add the skewers, leaving to soak.

2. Cut each salmon fillet into 4 pieces; dice the pepper into chunks. Add both to a large bowl. Slice the lime in half.

3. Mix the tamari, honey, 2 tsp oil, the chilli paste and the juice from half the lime in a small bowl. Pour just half this marinade into the large bowl with the diced pepper and salmon. Mix well to coat.

4. Place a piece of salmon followed by a piece of pepper onto each soaked wooden skewer. Repeat. You should end up with 2 pieces of salmon and 3 pieces of pepper on each skewer.

5. Place the skewers to one end of a large baking tray lined with parchment paper. Spread the Tenderstem broccoli out alongside the salmon on the tray and drizzle with 1 tsp oil. Bake all for 10 mins, until the salmon and Tenderstem broccoli are cooked.

6. Pour boiling water into a large saucepan until three-quarters full. Bring to the boil and plunge the brown rice noodles into the pan. Remove from the heat and leave to soften for 6-8 mins. Meanwhile, thinly slice the spring onions and add to the remaining marinade. When the noodles are cooked, drain and rinse under warm water. Return the noodles to the pan, pour in the remaining sweet chilli marinade and add the cooked Tenderstem. Mix well. Leave to one side.

7. Divide the noodles and Tenderstem between warm plates. Lay the salmon skewers alongside and squeeze the remaining half lime over the salmon (to taste).

Sweet potato & ginger rostis

They’re not authentic, but you won’t mind when you try ‘em – grated sweet potato is our rösti base, while ginger and chilli add a flavour punch. Avocado and vitamin K-source green beans are fresh additions.

Ingredients

• 1 avocado
• 4 tbsp chickpea flour
• 1 red chilli (use half)
• 1 tsp ground coriander
• 4cm fresh Brazilian blue Hawaiian ginger
• 1 lime
• 1 red onion
• 300g sweet potato
• 2 large tomatoes
• 180g green beans

Macros

66.03g carbs • 27.33g fat • 11.34g protein

Method (30 minutes)

1. Leaving the skin on, grate the sweet potatoes. Dice the red onion. Peel and finely chop the ginger. Finely chop the half red chilli (remove the seeds for less heat).

2. Heat a large frying pan with 1 tsp oil on a medium heat. Fry the ginger, grated sweet potato, half the chilli and half the red onion for 5 mins, until softened.

3. Place the contents of the pan into a bowl. Add the ground coriander and chickpea flour, then mix well and season with sea salt and black pepper. Leave to cool for 5 mins and form into 6 round shapes, each 1cm thick.

4. Heat the same frying pan with 1 tbsp oil on a medium-high heat. Fry the röstis for 3-4 mins on each side, until golden brown.

5. Boil a kettle. Trim the green beans. Place the green beans in a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 4-6 mins until tender, then drain.

6. Peel and de-stone the avocado, crush in a bowl with a fork and season with sea salt and black pepper. Finely chop the tomatoes. Make the salsa; in a separate bowl, mix the tomatoes with the remaining red onion and half the juice from the lime.

7. Place the sweet potato and ginger röstis overlapping on two warm plates. Serve alongside the crushed avocado, tomato salsa and green beans. Drizzle over the remaining lime juice and sprinkle over the remaining chilli. Chef’s tip: You can peel the skin off ginger easily using a teaspoon.

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