DH is diabetic. Left to his own devices his diet would be terrible. I have to walk the delicate balance of making food he will actually eat against making healthier, but appetising, choices. One of his favourites is shepherd’s pie. I load the lamb with diced carrots and any other vegetables I have to hand. I also do half and half potatoes and swede on top to reduce his carb intake. He grumbled at first, but I think it was the idea of it as much as anything. He happily tucks in now. I would like to add some lentils to the lamb mince to reduce the meat content, but whenever I have cooked lentils I can never get them right. The texture is always unpleasant - maybe I am overcooking them? Is there a foolproof way of adding lentils, if done properly they do not detract from the pie at all. Any suggestions gratefully received…
Anyone know a good mosquito repellent?
Conflicting high cholesterol and triglycerides advice