Sunraysia

• Poached egg and grilled tomatoes on two slices of rye bread with butter
• Sunraysia 100% pure prune juice
• Green tea

Kiwi and apple fruit salad, Rooibos tea

• Prawns with baby spinach in wholemeal pitta bread served with ½ tbsp of dill mayonnaise Assortment of chopped raw vegetables - baby carrots, baby sweetcorn and sugar snap peas

Dill Mayonnaise
10 mins preparation. Makes 180ml

1 tbsp caster sugar
1 egg yolk
4 tbsp freshly chopped dill
150ml/¼ pt vegetable or groundnut oil
1 tbsp white wine vinegar

Whisk sugar and egg yolk together. Add dill. Add oil gradually along with wine vinegar and continue to whisk until a mayonnaise is formed. Alternatively use a food processor. Add ½ tbsp to the pitta bread and prawns.

Two satsumas & glass of soya milk

• Vegetarian chilli served with wild rice
• Mint Tea

Vegetarian chilli served with wild rice.
10 mins preparation, 25 mins cooking. Serves 4

2 cloves garlic
1 stick lemongrass
1 red chilli
2 carrots
1 onion
4 sticks celery
2 red peppers
100g/4oz lentils
400g tin of chopped tomatoes
400g tin kidney beans
550ml/1 pint vegetable stock
Chopped coriander

Either chop the vegetables, garlic, lemongrass and chilli or use a food processor to coarsely chop. Cook in 2 tbsp oil until softened. Add the lentils, chopped tomatoes, kidney beans and stock. Simmer for 20 minutes.