Feel free to copy it and use whenever you're away on business, going out for dinner or just fancy a change.
Just delete any foods you don’t like and add your telephone number etc at the bottom. It’s worked really well for me so far. I usually phone first and check it out, then email the details using the email below. As long as you pick somewhere that cooks food from fresh using fresh ingredients, you should be fine.
Hello,
Thanks for catering for me on this special diet, I really do appreciate this, as I know it is extra effort for the kitchen staff.
My requirements are below – and I’m not fussy. Anything you put in front of me will be relished.
Permitted Veg & salad | Restricted Veg (up to 200g total max) | In addition |
Spinach Broccoli Fennel Samphire Aubergine Runner beans Celery Green pepper Bean sprouts Winter endive Alfalfa Garden cress Cucumber Any kind of lettuce, inc rocket etc Turniptops (but not turnips) Water cress Beet leaves Green part of spring onion Sour gherkins | Courgettes Red & yellow peppers Cauliflower French beans Chicory Turnips Tomatoes (not cherry ones) Asparagus Sea aster Sauerkraut All sorts of mushrooms Chinese cabbage Paksoi Radish Red cabbage purslane | 1 Tbsp olive oil per day Vinegar (except balsamic) Mustard powder Any dried spices Any powdered or fresh green herbs (except garlic bulbs) |
Here are a few recipes I’ve been using that should all be relatively easy to do on the night, just as ideas, not as special requests:
Stir fry veg:
1 Tbsp oil in a wok,
add chopped veg from unlimited list, green bit of spring onions, aubergine, broccoli, celery, green pepper, runner beans
and 200g from restricted list – courgette, red pepper, yellow pepper, mushrooms, Chinese cabbage or pak choi (there won’t be a lot, but the peppers add a bit of colour at least)
add 1 tsp Chinese spice and ½ tsp garlic powder
add a bit of water if it gets too dry
when almost ready, throw in some spinach and some fresh coriander and serve
Grilled veg salad
Griddle some fennel and aubergine slices, and courgette and pepper slices from 200g allowance
Marinade / toss in vinaigrette dressing made with 1Tbsp olive oil, 1 Tbsp white wine vinegar, pinch of mustard powder and salt & pepper
Serve on bed of green salad, with any leftover vinaigrette
Stuffed field mushroom
Griddle a large field mushroom (from 200g allowance)
Gently fry some fennel, tomatoes (deseeded, making up the rest of 200g allowance) and anything else from the unrestricted list that you have, in 1 Tbsp oil and seasoning. Add some spinach at the last minute, and allow to wilt
Put the mushroom on the plate and pile the rest on top. Garnish with fresh herbs.
I’m happy with anything though, so if chef wants to experiment, I’ll eat it!
Many thanks again – if you have any questions, please give me a call
