Elite international British rower Lance Tredell came down to the studio and served up of his pre-competition meals. This dish is something he would have the night before a race, so he has the fuel to compete the following morning or afternoon…
Ed Drake, British Ski champion served up his post-competition dinner, the recipe is below:
- 2 x Lean Meat London Steaks
- 2 x Sweet Potatoes
- 1 x Pack of Green Beans
- 2 x Cloves of Garlic
- A pinch of Chilli Flakes
- Salt & pepper
- Pre-heat the oven to 200 degrees.
- Wash the Sweet Potatoes, slice into thin chips & place in some boiling water (just to part-boil them) for about 10-15 minutes.
- While the sweet potatoes are in the sauce pan, chop the garlic cloves into small pieces.
- Place the green beans (uncut/untrimmed) into some boiling water until soft.
- In a oven proof dish, melt some coconut oil. Once melted, drain the sweet potatoes, add the sweet potatoes, garlic & chill flakes into the dish & shake to the potato is well covered in oils & spices. Place in the oven until the potato has gone crispy.
- Massage the steak with oil & salt and pepper.
- Fry in a griddle pan to personal preference.
- Take the steak off the heat for two minutes, remove the fries from the oven.
- Serve together.
In the studio was elite athlete, pro-basketballer & captain of the Surrey Scorchers, Tayo Ogedengbe, who served-up his pre-game recipe (which he eats about 3 hours ahead of a game) of Seabass, Sweet Potato Wedges & Salad - check out the full episode here.
2 x Sea Bass fillets
2 x Sweet Potatos
1 x Avocado
1/2 a Cucumber
A handful each of;
A splash of This is Good Macadamia Nut Oil
1. Chop the Sweet Potato's into wedges.
2. Part boil the sweet potato's for 10 minutes.
3. Salt the skin-side of the Seabass (to make it crispy when you fry-it).
4. Chop the Avocado, mix in a bowl with the rocket, spinach, cherry tomatoes & cashew nuts.
5. Remove the Sweet Potato's from the boil, in a mixing bowl, coat in oil & spices.
7. Place on a baking tray, pop them in the ive for 15-20 minutes until they are crispy.
8. In a griddle pan, add a drizzle of oil (to prevent the fish sticking to the pan) and fry the fish off for a few minutes on each side.
9. Remove the wedges from the oven, and serve together.
West Ham Ladies Striker Amber Keegan-Stobbs stopped by the kitchen to serve up the sort of meal she'd have on a day off from training. The full episode is here!
- 500g x Lean Meat London Minced Beef
- 1 x Avacado
- Red onions
- 1 x egg
- Crushed garlic
- Whole wheat Sandwich thins
- Sweet potato
1. Start boiling some water; chop the sweet potato into chip-sized strips.
2. Add the potatoes to the water & cook until soft.
3. Chop the garlic, mushrooms & onions. In a mixing bowl, add the vegetables, mince & 1 egg and mix together (add pepper & salt).
4. Create burger-sized patties from the meat.
5. Remove the sweet potatoes from the water, place on a baking tray & cover in oil, salt and pepper & place in the over on 180 degrees for approx 20 minutes (or until as caramelised & crispy as you like).
6. Place your burger patties under the grill, being careful to cook them all through carefully.
7. Whilst your food is in the oven/under the grill, prepare the salad; chop the vegetables, avocado and whatever else you want to add.
8. Serve your burgers on some bread-thins, with your sweet potato fries & salad.
2 x Lean Meat London Salmon fillet
Salt & pepper
Birds eye chilli
Fresh Spinach leaves
1. [Sauce for the salmon] Finely chop the fresh ginger, one clove of garlic. In a small bowl, add the garlic, ginger, a good dollop of honey & a teaspoon of smoked paprika, a pinch of salt, a pinch of chilli flakes. Mix together and pour over the salmon.
2. Chop all the carrot and broccoli into small pieces.
3. In some baking paper, wrap the salmon & vegetables up together tightly & put into the oven (200 degrees for 20 minutes).
4. Peel the potatoes & boil them until soft.
5. Mash them together with a whole banana.
6. [For the salad] Chop the pepper & mix in a salad bowl with spinach, walnuts & Italian dressing.
Team GB winter athlete Jordan Smallin made an delicious Denver Steak & Sweet Potato fries.. the perfect post-gym dinner. Watch the entire episode on our channel here.
2 Lean Meat London Denver steaks
150g Button Mushrooms
150ml fresh cream
Freshly ground black pepper
Ground sea salt
2 cloves of garlic
4 Sweet Potatoes
This is Good Macadamia Nut Oil
Light soy sauce
Tender stem broccoli
1. Slice the Sweet Potato into strips
2. In a mixing bowl, add the sweet potatoe strips, two tablespoons of Macadamia nut oil, plus two table spoons of light soy sauce, & mix thoroughly with your hands. Coating the sweet potato in the oils.
3. Put the Sweet potato in the oven at 200 Degrees C (leave for 25-30 mins until slightly caramelised).
4. Slice the button mushrooms into smaller pieces.
5. Heat a little oil in a saucepan, once hot, add the mushrooms and brown-them-off.
6. Once brown, add the cream for 4-5 minutes, ensuring is does not boil or burn.
7. Add salt & pepper and crushed garlic to taste.
8. Strip the leaves from the tender stem broccoli
9. Add to sauce pan of boiling water for 4-7 minutes.
10. In a griddle pan, add a little oil. Once hot, add the steaks & cook to personal preference (Jordan had his rare (3-4 mins). Season with garlic salt & pepper.
11. Plate everything up together, add extra seasoning if required.