Baby and You

Here’s five simple, delicious and satisfying recipes from The Good Carbs Cookbook to keep you feeling fuller for longer

PREP: 20 minutes
COOKING TIME: 20 minutes

Per serving
Calories: 290
Protein: 10g
Fat: 16g
Saturated Fat: 4g
Carbohydrate: 25g
Sugars: 3g
Fibre: 5.5g

3 cups (750 ml/26 fl oz) water
1½ cups (240 g/8½ oz) steel-cut oats (not rolled or instant)
About ¼ cup (60 ml/2 fl oz) olive oil
2 medium onions, finely sliced
5 garlic cloves, crushed
About 450 g (1 lb) mushrooms, sliced
5 thyme sprigs (or tarragon, dill or chervil)
½ cup (60 g/2¼ oz) finely grated smoked cheese (gouda or cheddar)
Sea salt flakes and freshly ground pepper
Thyme (or tarragon) leaves

1 Bring the water to the boil in a large pot over medium-high heat. Add the oats, reduce the heat and simmer, covered, and cook for about 20 minutes or until the oats are tender.

2 Meanwhile, heat the oil in a frying pan over medium heat, add the onions and garlic, and cook for 3–5 minutes.

3 Add the mushrooms and thyme sprigs, and cook about 5 minutes or until the mushrooms turn golden brown.

4 Drizzle in a little more oil if necessary to stop the mushrooms from drying out. Take off the heat and remove the thyme sprigs.

5 Stir the cheese through the cooked oats, mixing well and seasoning with salt and a little pepper if necessary.

6 Spoon large dollops in each serving dish and top with the mushroom mixture. Garnish with thyme leaves.

The Good Carbs Cookbook (Murdoch Books, £16.99) by Dr Alan Barclay, Kate McGhie and Philippa Sandall. Photography by Alan Benson.

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