Ted's Food Guide

Yoghurt & Fruit

Every lunch and dinner ends with 2 to 3 tablespoons of plain, full-fat Greek yoghurt and the day's fruit.

• Banana. Cut into strips or thick rounds.
• Pear. Peel and cut ripe pear into wedges. Steam a firm pear for 3 to 4 minutes to soften it.
• Blueberries. Squash each one flat or cut it in half.
• Strawberries. Hull them and cut them into quarters lengthways.

Food Safety

• Cook eggs until the white and yolk are set.
• Check fish carefully for bones before serving.
• Cool cooked rice within an hour, keep it in the fridge and reheat it only once, until piping hot.
• Reheat leftovers only once, until piping hot, then let them cool.
• Cut round fruit such as blueberries so it is flat or halved.
• Let hot food cool and test the temperature before serving.