Refresh & revive

HEALTHY SKIN

Egg-white omelette with mushrooms and spinach

SERVES 1

Egg whites have lots of proline, an amino acid that’s vital for collagen production.

YOU WILL NEED

Low-calorie olive oil spray 160g baby spinach leaves

160g mushrooms, sliced 6 medium free-range egg whites

1 Heat a small non-stick frying pan. Spray with 2-3 squirts of low-calorie olive oil spray, then add the spinach and cook for 2 mins until wilted. Remove the spinach from the pan, add the mushrooms and cook for 3 mins.

2 Meanwhile, whisk the egg whites with 2tbsp cold water, season. Pour into the frying pan with the mushrooms, top with the spinach. Cook for 4 mins until the omelette is firm and cooked through.

Beef mango salad

SERVES 6

Mango is rich in vitamin C and other skin-boosting antioxidants and minerals.

YOU WILL NEED

1tbsp sunflower oil
500g beef topside roasting
joint
3tbsp soy sauce
2 cucumbers
350g carrots
500g prepared mango
flesh, sliced
8 spring onions, finely
sliced
Handful each mint and
coriander leaves
2tbsp sesame seeds,
toasted
1 red chilli, sliced

For the dressing:

2tbsp soy sauce
5tbsp toasted sesame oil
Zest and juice 2 limes, plus
wedges to serve
1 garlic clove, crushed
1 thumb-sized piece ginger,
grated
3tsp sugar

1 Heat oven to 180C Fan/ Gas 6. Heat the oil in a frying pan and brown beef all over. Transfer to a small roasting tin and roast for 40 mins. Leave to rest, cool. Cut the beef in half and slice thinly. Toss with the soy sauce, then set aside.

2 Meanwhile, peel the cucumbers and carrots into long ribbons. Toss in a large bowl with the mango and spring onions. Whisk together the dressing ingredients and toss with the veggies.