Food diary – 23 March

Breakfast (0950): A mug of hot water with a slice of lemon and a mug of nettle tea.

Snack (1150): A small bowl of Duchy organic tomato and rosemary soup with 2 slices of toasted wheatfree amaranth, quinoa and rye bread.

Lunch: None

Snack (1600): A medium slice of chocolate Easter cake and 2 mugs of nettle tea.

Dinner (1850): 2 roast potatoes, steamed vegetables (broccoli, carrots, parsnips and cabbage) and 2 Yorkshire puddings with a little chutney on the side (thanks mum).

Dessert (2000): Strawberry Pavlova courtesy of my mother and a glass of champagne.