THE DEEP CUTS
Fads come and go. But good eating – and proper nutrition – changes very little. So we combed through all the recipes in Men’s Health’s 35-year history to find the ones that truly deliver on both flavour and function
Food has long been a preoccupation of the Men’s Health staff. Not – despite what some might think – because our own diets are spartan, but because we know that eating well is integral to a healthy, happy life. Sometimes that might mean minding your macronutrients, or ensuring you’re well fuelled for a workout or event. But it just as often means choosing meals you enjoy and that gratify on a deeper level than simply curbing hunger and ticking nutritional boxes.
Eating well can also seem fraught with contradictions. But while trends come and go – the low-fat craze, celebrity chefs, influencerendorsed supplements, Atkins, paleo, keto, air-fryers, fake meat – our own approach to food hasn’t wavered all that much over the past three decades. Protein is still paramount. More fruit and veg is never a bad idea. Learning to cook trumps a reliance on ready meals. And simplicity is king.
So, we dug out seven recipes from the MH archives and thought we’d have another crack at them. Consider this our edible greatest hits.
01 The Best Fast-Food Workaround
Meaty, cheesy, spicy and sweet – this DIY take on a grease-paper-wrapped dinner was first published in summer 2007. Our burger is leaner and more protein-dense than your average meat feast, but no less satisfying for it.
• 1 LARGE SWEET POTATO, CUT INTO WEDGES
• 2 TBSP RAPESEED OIL
• 2 TSP JAPANESE SEVEN SPICE
• 450G TURKEY MINCE, DIVIDED INTO 4 PATTIES
• 4 SLICES SWISS CHEESE
• 4 SLICES PINEAPPLE, 0.5CM THICK
• 4 SLICES RED ONION, 0.5CM THICK
• 4 WHOLEMEAL BUNS, TOASTED
• 1 JALAPEÑO PEPPER, VERY THINLY SLICED
• 4 TBSP TERIYAKI SAUCE
01/ Preheat your oven to 190°C. In a large bowl, combine the sweet potato wedges with 1 tbsp rapeseed oil, Japanese seven spice and flaky sea salt, to taste. Transfer the wedges to a baking tray. Roast in the oven until crisp, 30 to 35 mins.
02/ As the potatoes roast, heat a large pan over a medium heat. Season both sides of each burger with salt and pepper. Add the remaining oil to the pan, swirl to coat, add the patties and cook until done, 4 to 6 mins on each side. Transfer the patties to a plate, top each with a slice of cheese and allow to rest.
03/ In the same pan, add the pineapple and onion slices; sear on both sides until blackened in some spots, about 3 mins per side.
04/ Put each burger on the bottom half of a bun and top them with the onion, pineapple, jalapeño and 1 tbsp ter
