The picnic classic gets a healthy makeover - two thirds of the fat is knocked off by using lentils and lean pork and baking instead of frying
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How we made it healthier
• By using extra-lean pork mince, I drastically reduced fat, saturated fat, salt and calories. • I swapped some of the mince for lentils, which added fibre and further reduced fat. • By using medium eggs rather than large, I reduced the fat content even further. • I used rapeseed oil to lower the saturated fat. • By baking rather than deep-fat frying, the total amount of fat was greatly reduced.
Top tip for peeling eggs
When peeling the eggs, if you use a teaspoon to lift and gently prise off the shell, the whites are less likely to tear.
Use up the rest of the lentils from the can by mixing them into homemade soups or stews, or serving them as a side dish, mixed with chopped fried shallots, diced carrot and herbs.