FIELD DOCTOR The Bath-based start-up making

Field Doctor meals are created using evidencebased nutrition research

FIELD TO FREEZER

Lydia Tewkesbury tests out a meal delivery service developed by a nutritionist

Ihave to be honest up front: I’ve always been kind of snobbish about ready meals. It’s not that I am against laziness – I tend to make a big pot of something at the beginning of the week and fi ll p my free er with the remains, to be parcelled out over the coming days – I just like to know what’s in st . asically, ’m a control freak – when it comes to salt, fat, nutrition, etc, I like to be in the driver’s seat. As such, I hadn’t really paid much attention to the cohort of healthy ready meals that have fl ooded the market in the past few years – that is, ntil ath got its own. Field Doctor is an enterprise from Sasha Watkins, a registered dietician with 15 years of nutritional science expertise behind her, and Martin Dewey, an entrepreneur for the last two decades with a real passion for food. Together with head chef Matt Williamson (who has work in a couple Michelin-starred kitchens under his belt), they have produced a range of delicious, sustainably made frozen meals with quality ingredients that are underpinned by rigorous nutritional science.

In other words, my kind of ready meal.

These are so much more than an easy option to bung in the microwave when you can’t be bothered. I felt genuine excitement when they arrived at my door (home delivery is yet another bonus) – and I wasn’t disappointed. I don’t eat meat, so my meals were a range of veggie and vegan, and all were packed with brightly coloured vegetables, f ll of fl avo r and perfectly proportioned. I was treated to the rich vegetarian moussaka with puy lentils, red peppers, brazil nuts, bechamel sauce and pecorino cheese with a chewy crust that gave way to a creamy centre; the Malaysian tofu curry with green beans, asparagus, mushrooms and wholewheat

noodles was a light feast of di erent text res and spices; and the Provençal vegetable pasta the ultimate comfort meal of nutty sun-dried tomato pesto and roasted vegetables. Like I said, co-founder Sasha is a nutritionist, and so each meal comes with a breakdown of health benefi ts, covering everything from immunity (a prime concern just now!) to skin, gut and even brain health benefi ts. ield Doctor also o ers a selection of certifi ed low OD P options. or anyone else unsure what this means, there is plenty of information on their website, but “The ultimate basically, OD Ps are a group of fermentable comfort meal” carbohydrates which are poorly absorbed in the small intestine and trigger uncomfortable symptoms in people with a sensitive g t or s ering from conditions s ch as S. ield Doctor is act ally the fi rst meal delivery service in the o ering certifi ed low OD P dishes. Ready meals you can feel good about, as well as super healthy, Field Kitchen dinners are an absolute treat. Prices: meals for one £5.95-£6.50, meals for two £9.90-10.75, six meal bundles £35.75-£59.40

10 WAYS TO EAT HEALTHY IN LOCKDOWN

Field Doctor’s co-founder and nutritionist Sasha Watkins o ers top tips on how to boost your nutrition in lockdown

1EAT BETTER TO FEEL BETTER A Mediterranean-style diet high in whole grains, vegetables, fruit, pulses, ‘good’ unsaturated fats (olive oil, seeds and nuts), seafood, some dairy and low in fatty/processed meat, refi ned grains, s gar sweetened foods, beverages and saturated fat may protect against heart disease but may also help prevent depression. Food really can make you happy!

2STRIVE FOR DIVERSITY It is easy to cook the same meals over and over again but variety is key to a healthy diet. Try to eat a range of foods from the main food groups (fruits, vegetables, whole grains, lean proteins, good fats, dairy) every day to get a wide range of nutrients.

Field Doctor’s roasted veg, nutrition-packed pasta went down a treat 3USE SHORTCUTS TO MAKE LIFE EASIER

It’s okay to not always cook from scratch and there are some ready-made healthy foods that you can use to create quick but healthy meals. Make a salad made with tinned salmon, rich in omega 3s, or have some baked beans on wholegrain toast.

4KEEP HYDRATED It’s easy to forget to drink at home so aim to drink six to eight glasses of fl id a day. ater is the best choice, b t tea and co ee can also help keep you hydrated. Ideally, steer clear of sugary drinks.

5FROZEN IS JUST AS GOOD AS FRESH

Frozen vegetables like peas, sweetcorn or spinach make a great side for a meal and are still packed with lots of good nutrition. 6PLAN MEALS IN ADVANCE Plan out a few meals in advance to keep on track with your health goals. Cooking some healthy meals in bulk and freezing them is great as back up meals for those nights when you can’t face cooking.

7BOOST YOUR VITAMIN D Vitamin D is mainly made in our skin from sun exposure. It’s hard to get enough vitamin D during winter due to the latitude of the UK, made worse if you are spending lots of time indoors. Consider taking a daily supplement of vitamin D micrograms , especially d ring the winter.

8FOLLOW A ROUTINE Daily structure and light is important for our circadian rhythm (the internal process that regulates the sleep–wake cycle). Schedule meal times at regular times, wake up and go to bed at the same time, do some daily exercise outdoors and try to get out in the middle of the day for some exposure to daylight.

9HEALTHY SNACKS It’s easy to give in to grazing all day or going for a ‘browse’ of the fridge when you are at home all the time. Try to stick to regular meal and snack times. Stock up with a few quick, healthy snack options such as a piece of fruit and a handful of unsalted nuts, or some carrot sticks to dip in hummus.

10USE FOOD TO CONNECT Food is more than just nutrition, it also plays an important role in our social lives. Enjoy meal times with your family or have a ‘virtual’ dinner with a friend and a catch up. Most importantly, be kind to yourself. Many of us are juggling home-schooling, jobs, chores and worries and it is okay to not get every meal perfect. Focus on getting the basics right and remember to make time for some self-care and to switch o .

m dd t

The Coconut Tree will serve authentic Sri Lankan street food

USE YOUR COCONUT

Bath is set to get its own Sri Lankan street food restaurant. The Coconut Tree (you might be familiar with the Bristol branch) will open its newest restaurant on Broad Street this spring.

“We are absolutely delighted to announce that our seventh restaurant will be located in Bath, a vibrant city and a UNESCO World Heritage Site that we’ve had our sights on for such a long time,” says Anna Garrod, brand director at The Coconut Tree. We were founded in the South West and it has been instrumental to our success; it’s where we’ve picked up the most awards and been visited by top critics like Jay Rayner, who really understood exactly what we’re all about.

“We have been looking for a site in Bath for the last two years, but it’s such a sought-after location and rents for independents are high, understandably so. Luckily, the landlord for this site is Bristol based; he knew of our brand and history, and was keen to see us in Bath. He made s a commercial o er that wo ld make this possible.

“We can’t wait to bring a little piece of Sri Lankan hospitality to Bath.”

The restaurant was fo nded by fi ve Sri ankan friends, who opened the fi rst resta rant in Cheltenham. heir tapas style sharing dishes fi lled with plants, fi sh and meat ickly ca ght on, and they’ve opened a f rther six restaurants since. For more: www.thecoconut-tree.com

Anna Garrod, Mithra Fernando and Rodrigo Rashinthe have been hunting for the right premises in Bath for a while, and were thrilled when the place on Broad Street became available

Cornish success stories Roxy and Lee are bringing their magic touch to the Bath food scene

TIME TO FEAST

The Great Bath Feast is set to make its grand come back this September – under new ownership. Originally launched by Visit Bath and the Bath BID, the popular foodie festivities will return on Milsom Street from 24-26 September. The Great Bath Feast is partnering with he ertinet itchen to o er chef demos and a food and drink trail. Milsom Street will be transformed into a market packed with delicious local produce – and a few treats from f rther afi eld.

The GBF is now owned by ILOW, a leading food and drink events company from Cornwall (name your favourite Cornish food festival such as Porthleven, St Ives, Truro and the popular Rock Oyster Festival – and, odds are, they run it) whose founders, Lee and Roxy Bater live locally.

“Having recently moved to the outskirts of Bath, it is a delight to be able to bring The Great Bath Feast back to the city centre, and to add Bath to our portfolio of award-winning independent food, drink and music festivals,” says Lee. “We intend to create a festival that will excite the senses with a dazzling array of sights, smells and tastes. Whether you’re a seasoned cook or developing your skills and knowledge, The Great Bath Feast will have something to spark your interest.” For more: www.greatbathfeast.co.uk

Daniella’s beautiful Mother’s Day designs were inspired by her grandmother’s garden

MOTHER LOVING

Daniella Johnson’s thriving biscuit business started as a hobby – these days it’s the side business she runs at the same time as working part time, studying, and being mum to two boys under four. We can’t think of a better source for this year’s Mother’s Day gifts. The All Occasions Cookies & More Mother’s Day selection was inspired by Daniella’s grandma’s garden. he boxes come in two di erent colour schemes, and each contains four large handmade, handdecorated sugar cookies which Danielle will personalise. You’ve got until 5 March to get your order in – so don’t hang around. For more: www.alloccasionscookies.co.uk