New Food: delicious low-salt, low-cholesterol, low-sugar meals

Beware sugar… cut down your fat intake… eat more fibre . . . avoid salt… watch out for harmful additives . . .

Perhaps you, like many people, are becoming a little depressed by all the doom-laden warnings we have been hearing from nutritionists and health organisations over the last few years. If we were to follow all their advice to the letter, what would be left?

At last Helene Hodge has provided the answers, in a book that urges you to stop thinking in terms of your old meat-and-two-veg meals format and start with a new positive approach to the eating question. The first to agree that food should be one of the great joys of life, she shows that healthy food need not be worthy, boring or cranky in any way.

Her recipes not only show how to substitute polyunsaturates for high animal-fat ingredients, how to incorporate fibre in the diet, how to avoid sugar additives and preservatives and how to prepare and cook food in a healthy way, but how to adapt old favourites to a healthier way of eating (from toad-in-the-hole to the exotic dessert Mont Blanc). Most important, she proves that you d o not ned to resort to the butter and double cream just because you are entertaining. Using recipes, no one can fail to impress their guests. Her menus will see you delicious through a host of eating situations, from casual suppers t o children’s lunches formal dinner parties, all based on the ‘new food’ approach to combining the freshest of ingredients with the healthiest of cooking styles. With New Food, you will never look back to the old ways: the new one is simply better.