Latest news with #What'sCooking
Metro
3 days ago
- Entertainment
- Metro
I'm a celebrity personal trainer — swap out this ingredient to eat healthier
Welcome back to What's Cooking, Metro's food series where we find out exactly what's going on behind the scenes in the nation's kitchens. So far we've snooped through Jamie Oliver's kitchen as well as that of a former flight attendant who shared plane food secrets and what she eats after a trip. This week we're rifling through Scott Harrison's cupboards, fridge and freezer in East Hertfordshire. The 51-year-old is a personal trainer to the stars and the founder of Six Pack Revolution, an online fitness, nutrition and personal development programme. The father-of-three has spent the last 10 years of his life helping other people to reach their own fitness goals, including celebrities like Rylan Clark, Peter Andre and Denise Van Outen. If you're wondering what game-changing swaps you can make to meals to eat a little healthier and what a PT really eats when no one is looking, we've got the answers… Tell us a bit about your job… I was picking my kids up from school one day in 2015 and I looked around at the other parents and was shocked. They were overweight, buckling at the knees and I remember thinking it wasn't a good look for people who were meant to be role models. Then I realised I was one of them. So at 42, I decided I was going to get a six pack in 90 days. I blogged it on Facebook and I called it Scott to Hot. About 36 people said they wanted to join me on the journey and I told them, I'm not messing around here and 19 of those people got to the finish line with me. The results of those 19 people blew everyone's minds. People started begging me to do another programme later in the year, and 120 people joined that one, which was when I realised I had something. To cut a long story short, we now have tens of thousands of people join every year with participants in over 90 countries. What's it like working with celebrities? It's been a real blessing. I kind of fell into this job accidentally and somehow managed to get into the celebrity world too. I helped Rylan Clark get a six pack and we're good friends now – he even mentioned me twice in his latest biography. His transformation is incredible, he actually didn't need to lose weight, it was the opposite, he needed building up. He was going through a divorce and he was in a right old mess, so we had to do things a bit differently for him, but it's not just about weight loss, it's about wellness. Sara Cox has also become a friend through it, as well as Sara Davies from Dragon's Den – they're just normal people who've got different jobs from the rest of us. How have your eating habits changed since becoming a personal trainer? I've never been a big junk food person but I used to eat and drink out a lot and this is very calorific. I don't do that as much anymore, I make a lot of food myself instead now. When I'm following the Six Pack Revolution plan, I eat six times a day – three main meals and three snacks. Sometimes I switch this up and do two meals, two snacks and two meal replacement shakes. At the end of the programme, I try to find a balance between eating well, but still being able to be a bit naughty and go to social events and indulge. You can keep your results and still party twice a week, it's the best of both worlds. What's your guilty pleasure food? I love spaghetti bolognese with piccalilli, I can't eat spaghetti without it now. It was something a close friend of mine passed down to me and everyone needs to try it, because it's amazing. It has to be a really vinegary, cheap piccalilli, something that's like £1 a jar. It doesn't work as well with a posh one you'd get from a farm shop. Sometimes I like to get a slice of crusty bread and spoon the bolognese and piccalilli on top and eat it off the bread like an open sandwich as well. Is there anything you'd never eat? I'd never eat a McDonald's, unless I was starving and it was the only food left in the world. It just tastes like plastic. I'm used to eating whole foods now, so something so processed and gross doesn't interest me, I'd rather go to a proper burger place or make my own. Have you got any store cupboard must-haves? I have granola mania. I'm obsessed with it, I could easily eat an entire box, but the stuff you buy from the supermarket can be quite high in fat and sugar, so I came up with my own version and it's called quinola. It's made with quinoa and it's got a fraction of the sugar in it. It also contains nuts and seeds, some dried fruit and a little bit of honey. I pair it with Greek yoghurt or soya milk, but mostly yoghurt. Name one item that's always in your fridge… I'm always snacking on carrots and hummus, so they have to be in there. We have our own recipe book at Six Pack Revolution, and it's got a hummus recipe, so I make my own. I quite like to do a roasted red pepper and chilli one or beetroot hummus. It's so useful to have in the fridge as you can add it into so many other things like wraps or salads. And tell us about something you always keep in the freezer… It's boring but I always keep some tortilla wraps in the freezer and a bag of frozen veg. For a quick and easy meal I grab a can of tinned fish, something with a bit of spice in it ideally, and I just mix it up with some of the cooked veg. It's really tasty and you can make it in minutes if you microwave the vegetables. What's one ingredient you'll always be willing to splurge on? The one thing I spend silly on is beef. I've easily spent £100 to £120 at the butchers on a rib of beef for a Sunday roast – something very fatty and juicy. The more expensive it is, the more likely I am to go for it as I assume it's got to be better. I also eat a lot of sushi so I make sure I have good quality fresh raw fish from a fishmonger. How about one kitchen staple that's not worth splashing the cash on? Tinned tomatoes. I don't think I've ever found any that taste any worse than another brand. When you add them to a dish, you're normally adding garlic and herbs and spices as well, so that's where all the flavour comes from anyway. Do you have any game-changing cooking tips for healthy eating? If you don't want to add salt to your recipes but are worried your food will taste bland, I've found a healthier alternative. You can swap out the salt and add some white pepper and a squeeze of lemon juice instead. It really lifts the flavours of a meal, just like salt does. Those two simple ingredients make everything come to life. More Trending Finally… what's been cooking in your kitchen lately? My go-to meal is a rack of lamb in an orange and chilli sauce. Believe it or not I got the recipe from an Australian Women's Weekly Cookbook from the 1970s. The sauce is made from orange juice, sweet chilli sauce, whole grain mustard and a few other bits. I serve it with new potatoes and then some vegetables like broccoli or peas and it's incredible. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Tesco has 'new rule' for bakery products — and it involves 60p pastries MORE: The jacket potato's unstoppable rise – and the Preston brothers leading the revolution MORE: Live jazz, dinner and drinks in Mayfair: 10 unmissable Time Out deals
Metro
20-05-2025
- Entertainment
- Metro
GMB star reveals six-pack in Superman-style transformation after turning 50
Good Morning Britain star Ben Shephard has recreated his Men's Health cover from 13 years ago as he spoke about staying fit in his 50s. The ITV presenter, 50, revealed that the key to his workouts was not a specific exercise but instead was 'consistency.' He also admitted that health and fitness were 'easier' to maintain in his 50s compared to when he was in his 30s. The This Morning star told Men's Health UK: 'I have a deeper understanding of what I have to put myself through to build lean muscle and reduce body fat. 'To get stronger, physically and mentally, is definitely harder the older you get. In my forties, I was still on the attack. In my fifties, I'm on the defensive. It's all about how I prolong things now – not going out and smashing it left, right and centre. 'Proving to yourself you have the discipline to do something, proving you can be accountable to yourself, is incredibly seductive and infectious. The more you get of that, the more you want it.' In his cover shoot for the publication, Ben posed shirtless with exercise equipment, including a wall ball and a 10kg weight training disc, but said that his abs were 'really made in the kitchen.' He continued: 'My wife does most of the cooking, and I'm turning around saying, 'I've got to have enough protein.' '[We came up with an agreement that I would get what I needed in terms of protein during the day so I could enjoy our dinners. 'You can leave stuff out that you don't necessarily want, but we still want to share that moment in the evening.' Ben said he appreciates his body even more now than when he posed for Men's Health in 2012. He said: 'I think I value the condition I'm in now more than in 2012. I've got more lean muscle, that's for sure. 'There are parts of my body that are bigger. I think my body fat is a little bit higher than it was then. Back then it was probably single figures and I think I'm about 10.5% to 10.8% now – which is extraordinary when you think I'm 13 years older.' He also said he 'loves' the idea of recreating the Men's Health shoot for a second time when he turns 60. Ben's career kicked off in 1998 when he began presenting Channel 4 spin-off show The Bigger Breakfast, alongside presenters including Melanie Sykes and Dermot O'Leary. For the broadcaster, he also hosted T4, What's Cooking and Control Freaks. Between 2004 and 2006, Ben helmed the first three series of ITV spin-off programme The Xtra Factor. More Trending In 2000, he joined breakfast show GMTV and became Fiona Phillips' co-host five years later after the departure of Eamonn Holmes. In 2014, Ben started co-presenting Good Morning Britain alongside Kate Garraway and Susanna Reid. He quit the show a decade later to host This Morning with Cat Deeley. The full interview is available in the June issue of Men's Health UK, on sale now . Got a story? If you've got a celebrity story, video or pictures get in touch with the entertainment team by emailing us celebtips@ calling 020 3615 2145 or by visiting our Submit Stuff page – we'd love to hear from you. View More » MORE: Lorraine Kelly reveals heartbreaking impact of surgery on beloved granddaughter MORE: Good Morning Britain 'to undergo biggest overhaul in 11 years' ahead of major change MORE: Richard Madeley admits what 'saved his 39-year marriage' to Judy Finnigan
Metro
18-05-2025
- Metro
I worked in cabin crew for 12 years — avoid these five foods on planes
Welcome to What's Cooking, Metro's food series where we find out exactly what's going on behind the scenes in the nation's kitchens. Last time, we kicked off the series by snooping through Jamie Oliver's kitchen to uncover the 'filthy' food secrets he's been hiding. This week we're rifling through Charlotte Crocker's kitchen in West Sussex. The 47-year-old mum-of-two spent 12 years working as cabin crew on long-haul flights for the likes of British Airways, Thomas Cook, Astraeus and Caledonian Airways. During that time, she travelled everywhere from Barbados to Dallas, but recently she's been working in aviation much closer to home, training up new cabin crew recruits with a real focus on mental health and wellbeing in the industry. If you've ever wondered which foods you should avoid eating on a plane and why the meals are so salty, we've got the answers. We'll also be finding out what Charlotte tucks into when she's got her feet firmly planted on the ground, including a favourite food pairing that's bound to raise a few eyebrows… Before we invade your kitchen, we want the inside scoop. What did your time as a flight attendant teach you about plane food? It's very difficult to have healthy food at 35,000 feet and there are several reasons for this. The first is that our bodies are functioning differently at that altitude, so our tastes change and the food becomes bland, so we end up having to put lots of salt and seasoning on the meals to make it taste better. If you're in economy, the frozen meals are not the greatest quality and that's because of the budget – if you want really cheap flights, you're not going to be able to have the type of food that you get in first-class, which is of a much higher standard. It's also really hard to produce decent food when you don't have a decent kitchen at 35,000 feet and this is true no matter where you're sitting. The galley in first-class is lovely but the ovens aren't actually any different to the ones down the back of the plane. Is there anything you'd never eat on a plane? Personally, I don't drink alcohol on planes as it's very dehydrating. I also try to stay away from anything fizzy as well as food that's too salty or spicy because it causes bloating and nobody wants to be unwell on a plane. I think it's unlikely you'll get food poisoning on a flight, it's more a case of using common sense when it comes to what you're eating. Cabin crew are trying their best, but it gets very busy in the galley during catering, sometimes lids get dropped and salad doesn't always get washed. So for that reason, I'd avoid any food (fruit and salad in particular) that isn't served in a sealed packet. What's the best meal to have on a flight? I used to eat the crew food and polish off whatever passengers didn't want, because it was cheaper and easier, but I soon realised this wasn't doing me any good. There's too much fat and salt in the meals and snacks – I would end up feeling absolutely horrendous. I had to reprogram myself and start taking my own food on flights. It's a complete pain to have to do meal prep, but it makes such a difference and I recommend giving it a try as it's so much better for you. You have to be careful and check what you're allowed to take through the airport and on your specific flight, but I usually opt for things like packet soups, tea bags, oatcakes and instant porridge pots. I've also taken salads on 12-hour flights in a refrigerated lunch box and eaten it at around the six-hour mark. You should be fine with anything that doesn't have too much liquid in it and won't make you ill if it's out of the fridge for a while. When you're not up in the clouds, what's your go-to dinner after work? The M25 commute from Heathrow can take a while, so I take food with me to work and eat it in the car at the end of the day. This usually includes a gluten-free bagel, some ham, a pot of mayo, carrot sticks and raw broccoli. When I get home I have a chamomile tea and go to bed. We want to know a secret. What's your ultimate guilty pleasure food? I love scrambled eggs and cheddar cheese on top of a toasted hot cross bun – with lots of butter and fresh parsley too. It was a craving I had when I was pregnant with my second child and it's still something I enjoy eating now, almost 15 years later – it's so nice. Tell us about a storecupboard item you can't live without… There's always a big glass jar filled with walnuts and raisins in the cupboard and I just dip my hand in whenever I'm going by and snack on those. My kids do the same thing too, which is interesting as it's a fairly healthy snack for two teenage boys. And is there something that always has to be in your fridge? Oat milk – even if the rest of the fridge was empty, there would be oat milk in there. I use it in everything from hot chocolate to porridge, scrambled eggs and lattes. What about the freezer, what food do you keep in there at all times? Emergency fish fingers for the kids, for those moments when you've run out of time and energy! Most of our frozen stuff comes from Tesco, as it's a lot cheaper than anywhere else near us and the quality is good. Name one ingredient you'll always be willing to splurge on? Japanese matcha powder. I'm completely addicted to it, so much so that I once paid $9 for a matcha latte at a Starbucks in LA. I still can't get over the price. It is cheaper to make it yourself at home, but I always try to get good quality matcha from an actual supplier. It has to be food-grade as I don't want to risk buying 'fake' matcha – there's a lot of that being sold online. Alternatively, which kitchen staple isn't worth splashing the cash on? More Trending There's no point spending money on ready meals. You can usually cook the same dish for less money and it tastes better too. Finally… what's been cooking in your kitchen lately? Everyone eats different things in my family, but as the weather has been nice, we've all been out in the garden so there's been sausages and steaks on the BBQ with loads of sides, plus a big jug full of freshly squeezed orange juice with lots of ice. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Lidl launches 59p retro bakery item so good it's making 00s kids cry MORE: 4 ways to get the best train seat without paying extra MORE: 10 unmissable Time Out deals — including £9.99 Japanese lunch set and free gift
Metro
07-05-2025
- Entertainment
- Metro
I snooped through Jamie Oliver's kitchen and discovered his 'filthy' food secret
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Welcome to What's Cooking, Metro's brand new food series where we find out exactly what's going on behind the scenes in the nation's kitchens. From firefighters to sex workers — and even a few famous faces along the way — we'll rifle through cupboards, fridges and secret snack stashes to find out what people really like to eat in the comfort of their own home. We're kicking off with a very special first guest, celebrity chef, Jamie Oliver. Dad-of-five Jamie shared his top tips for the weekly grocery shop as well as which branded items he thinks are worth splashing out on. And if you've ever wondered if the 49-year-old enjoys a cheeky Maccies from time to time, we've got the answer… First things first, tell us a secret. What's your ultimate guilty pleasure snack? If I have a little drink of an evening, like a glass of single malt whisky, there's a dirty snack I have with it. I take some amazing cheddar — Pitchfork or Westcombe — and I slice it up on a board. Then I get some Hula Hoops, and for me it has to be Salt & Vinegar flavour. You take the round receptacle, and you have to penetrate the cheese with it to create what inevitably will be a little mouthful of pure, decadent filth. Crunchy, soft, silky, umami… it's so right, but so wrong at the same time. You can get yourself some cheap cheese, and it'll work just fine, but I quite like the juxtaposition of good, British farmhouse cheese, which you can get in lovely delis and posh supermarkets, and Hula Hoops. Just make sure you get the regular Hula Hoops, not the flashy new big ones — the crisps need to be small and firm, not large and airy, in order to cut through the cheese. What's one storecupboard item you can't live without? People will be shocked and horrified to discover I have tinned new potatoes. Some think it's awful, but they're super delicious. No boiling needed, you can literally turn them into a salad, or put them in a pan and have them hot and crispy in four minutes. You can mash them, smash them, all those kinds of things. So for busy people, this is really useful. I also keep a tin of Ambrosia custard in the cupboard. I prefer this to posh, homemade custard. It's retro. Tell us about one item you always have in your fridge? I pretty much always have a roll of filo pastry and puff pastry — store bought, not homemade. Filo pastry is almost impossible to make if you're a normal person, and puff pastry is the same. Having them in the fridge or freezer is a really good hack, you can literally put a little puff pastry lid on top of a dish and it instantly looks super posh. I wouldn't have ready-made shortcrust pastry in the fridge though, I would never buy it. I'd make my own. You'll also find gochujang in my fridge, which is a spicy fermented chili paste. It's like the flavour bomb of the year. It's unbelievable rubbed over a chicken, some fish, or even shredded vegetables. And what do you always keep in your freezer? I think the freezer is probably the most underrated part of the kitchen. Frozen chillies are a major staple in my freezer as these are amazing grated over a salad or pasta. Name one ingredient you'll always be willing to splurge on? Honestly, even when I was super skint, I would prioritise decent meat over cheap, horrible meat. I know it's a slightly pretentious thing to say, but when you love cooking and when you love farming, that's the thing to invest in. I'd rather eat meat less or get cheaper cuts, but better quality, than just buy cheap, cheap, cheap stuff, because I know too much. And one kitchen staple that's not worth splashing the cash on? Tomato ketchup. I'm a massive fan of Heinz Ketchup, I'll say that. But the own-brand supermarket ketchups are really, really good and technically better for you, because they have less sugar – and if you have less sugar you have more tomatoes, so you actually get more tomatoes for your money. Do you ever get a cheeky Maccies? I've got nothing against it, but I don't buy it personally. If I want a burger, I'll just make it – you can do it yourself better, cheaper, quicker and tastier. Also could you imagine Jamie Oliver going to McDonald's?! It would be such a nightmare. Is there anything you'll never eat? In theory I should eat anything, but I think that I wouldn't be able to eat dog. That's very British of me, but I don't think I could do it. What's the best thing you can cook in a microwave, that you can't do in an oven or air fyer? People slag off microwaves all the time, but they're they're super popular. I don't use mine loads, usually it's to take ice cream that's too hard to scoop and just soften it a little bit. But they make really good, delicious steamed puddings. Super quick, just 40 seconds in a little cup. You can also take uncooked poppadoms that you buy from the supermarket and pop them in the microwave on full whack for 35 seconds, so you don't have to deep fry them. Any game-changing cooking tips to share? You can create an amazing dish using a frozen meal. This is a plug, but I've developed a range of frozen meals, which I'm really proud of, using a really clean deck of ingredients. There are a lot of options – from classic lasagna to chicken tikka masala and beef bourguignon, and you can use these in so many ways. Take the bourguignon, you could use it as a pie base and top with some puff pastry, or as a lovely pasta sauce because it's got onions, red wine and herbs in, plus lots of veggies. Get it nice and hot in the oven, in a pan or on the microwave, then stir it into your favourite pasta and top with grated parmesan. This takes it from a stew to a really unbelievable Italian-style ragù. And finally… what's been cooking in your kitchen most recently? More Trending It's the same dance every night, I go home and it's, 'Hi Jules, how're you doing babe, what do you feel like?' and we go round in circles for about 10 minutes and then eventually come up with something for dinner. Normally when I get home it's about 8pm, so it has to be something that I can knock out in 15 to 20 minutes. Last night we had some nice roasted fish, she wanted roasted chips, and I did some steamed veggies and a little salad. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Party Rings biscuits are getting a drastic new look after 42 years MORE: Mega new supermarket is launching in UK that's like 'Tesco and Amazon Prime combined' MORE: Cadbury fans go wild over new twist on 'top tier' chocolate bar
Metro
04-05-2025
- Entertainment
- Metro
Jamie Oliver tells us his ‘dirtiest' food secret and the dish he'd never eat
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video Welcome to What's Cooking, Metro's brand new food series where we find out exactly what's going on behind the scenes in the nation's kitchens. From firefighters to sex workers — and even a few famous faces along the way — we'll rifle through cupboards, fridges and secret snack stashes to find out what people really like to eat in the comfort of their own home. We're kicking off with a very special first guest, celebrity chef, Jamie Oliver. Dad-of-five Jamie shared his top tips for the weekly grocery shop as well as which branded items he thinks are worth splashing out on. And if you've ever wondered if the 49-year-old enjoys a cheeky Maccies from time to time, we've got the answer… First things first, tell us a secret. What's your ultimate guilty pleasure snack? If I have a little drink of an evening, like a glass of single malt whisky, there's a dirty snack I have with it. I take some amazing cheddar — Pitchfork or Westcombe — and I slice it up on a board. Then I get some Hula Hoops, and for me it has to be Salt & Vinegar flavour. You take the round receptacle, and you have to penetrate the cheese with it to create what inevitably will be a little mouthful of pure, decadent filth. Crunchy, soft, silky, umami… it's so right, but so wrong at the same time. You can get yourself some cheap cheese, and it'll work just fine, but I quite like the juxtaposition of good, British farmhouse cheese, which you can get in lovely delis and posh supermarkets, and Hula Hoops. Just make sure you get the regular Hula Hoops, not the flashy new big ones — the crisps need to be small and firm, not large and airy, in order to cut through the cheese. What's one storecupboard item you can't live without? People will be shocked and horrified to discover I have tinned new potatoes. Some think it's awful, but they're super delicious. No boiling needed, you can literally turn them into a salad, or put them in a pan and have them hot and crispy in four minutes. You can mash them, smash them, all those kinds of things. So for busy people, this is really useful. I also keep a tin of Ambrosia custard in the cupboard. I prefer this to posh, homemade custard. It's retro. Tell us about one item you always have in your fridge? I pretty much always have a roll of filo pastry and puff pastry — store bought, not homemade. Filo pastry is almost impossible to make if you're a normal person, and puff pastry is the same. Having them in the fridge or freezer is a really good hack, you can literally put a little puff pastry lid on top of a dish and it instantly looks super posh. I wouldn't have ready-made shortcrust pastry in the fridge though, I would never buy it. I'd make my own. You'll also find gochujang in my fridge, which is a spicy fermented chili paste. It's like the flavour bomb of the year. It's unbelievable rubbed over a chicken, some fish, or even shredded vegetables. And what do you always keep in your freezer? I think the freezer is probably the most underrated part of the kitchen. Frozen chillies are a major staple in my freezer as these are amazing grated over a salad or pasta. Name one ingredient you'll always be willing to splurge on? Honestly, even when I was super skint, I would prioritise decent meat over cheap, horrible meat. I know it's a slightly pretentious thing to say, but when you love cooking and when you love farming, that's the thing to invest in. I'd rather eat meat less or get cheaper cuts, but better quality, than just buy cheap, cheap, cheap stuff, because I know too much. And one kitchen staple that's not worth splashing the cash on? Tomato ketchup. I'm a massive fan of Heinz Ketchup, I'll say that. But the own-brand supermarket ketchups are really, really good and technically better for you, because they have less sugar – and if you have less sugar you have more tomatoes, so you actually get more tomatoes for your money. Do you ever get a cheeky Maccies? I've got nothing against it, but I don't buy it personally. If I want a burger, I'll just make it – you can do it yourself better, cheaper, quicker and tastier. Also could you imagine Jamie Oliver going to McDonald's?! It would be such a nightmare. Is there anything you'll never eat? In theory I should eat anything, but I think that I wouldn't be able to eat dog. That's very British of me, but I don't think I could do it. What's the best thing you can cook in a microwave, that you can't do in an oven or air fyer? People slag off microwaves all the time, but they're they're super popular. I don't use mine loads, usually it's to take ice cream that's too hard to scoop and just soften it a little bit. But they make really good, delicious steamed puddings. Super quick, just 40 seconds in a little cup. You can also take uncooked poppadoms that you buy from the supermarket and pop them in the microwave on full whack for 35 seconds, so you don't have to deep fry them. Any game-changing cooking tips to share? You can create an amazing dish using a frozen meal. This is a plug, but I've developed a range of frozen meals, which I'm really proud of, using a really clean deck of ingredients. There are a lot of options – from classic lasagna to chicken tikka masala and beef bourguignon, and you can use these in so many ways. Take the bourguignon, you could use it as a pie base and top with some puff pastry, or as a lovely pasta sauce because it's got onions, red wine and herbs in, plus lots of veggies. Get it nice and hot in the oven, in a pan or on the microwave, then stir it into your favourite pasta and top with grated parmesan. This takes it from a stew to a really unbelievable Italian-style ragù. And finally… what's been cooking in your kitchen most recently? More Trending It's the same dance every night, I go home and it's, 'Hi Jules, how're you doing babe, what do you feel like?' and we go round in circles for about 10 minutes and then eventually come up with something for dinner. Normally when I get home it's about 8pm, so it has to be something that I can knock out in 15 to 20 minutes. Last night we had some nice roasted fish, she wanted roasted chips, and I did some steamed veggies and a little salad. View More » Want to take part in What's Cooking and let Metro raid your kitchen at home? Email Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: McDonald's unveils brand new UK breakfast menu with prices from just 79p MORE: Prezzo is making major change to restaurants after 25 years — and has new name MORE: 10 unmissable Time Out deals — including The Shard, burgers, bowling and more
