Today, while walking home, I happened upon a Wotsit. Its vibrant orange jacket shone brightly, beckoning me over. It reminded me of a time (last month) when I’d go to the pub, drink red wine, not have dinner and then get home and inhale ten bags of Wotsits in about ten seconds. I miss those days.
These days I don’t eat carbs. I left them in 2018. Well, for now anyway.
I’m embracing January like the massive cliché that I am. I’m going on holiday next month and my post-Christmas body isn’t saying: ‘I’m bikini ready, darling’. It’s saying: ‘I’m pyjama ready, babe’. I racked my brains trying to work out how I could lose a bit of weight, eat loads and not be hungry. The only answer was a low-carb diet.
So far, it’s worked. I’ve lost some weight, I’m not hungry and I get to eat loads of cheese. To ensure I don’t just eat cheese for every meal – although very tempting – I’ve been busy rustling up some dishes. The results have so far been good so I’m going to share with you, you lucky thing.
My first dish is a Cobb salad. I discovered a Cobb salad in Byron. I don’t remember why I ordered it. I would never order a salad in a place that sells burgers. But I did. It must have been a Monday or something. Anyway, I really loved it. They’ve taken it off the menu now but it’s OK because mine is just as good.
My very delicious Cobb salad
Prep: 10 minutes Cook: 6 minutes (if you use pre-cooked chicken, otherwise allow up to 30 minutes)
2 rashes of bacon, cooked and cut into squares
8 cherry tomatoes, chopped
1⁄4 Iceberg lettuce, chopped
2 cooked chicken breasts, chopped
2 medium eggs
1⁄4 cucumber, peeled and chopped
2 Babybels, chopped into little cubes
Olive oil to serve
1. Fill a small pan three-quarters full with water, bring to the boil and turn to a simmer. Add your eggs and cook for exactly six minutes before transferring to a bowl of cold water. Leave to cool then peel the eggs and chop them into small cubes.
2. Arrange your ingredients on a dinner plate in long lines starting from the left and working your way to the right (see below). It doesn’t matter what goes where, just put the smaller quantities at the ends. Drizzle a little olive oil over the top and serve.
Main image: Katarina Šikuljak