OBESITY is becoming a real problem.
The gloomy winter we’ve had, and the recession, has certainly not helped the problem.
It may feel good to over indulge, but remember, in the long term it makes you feel depressed, can bring on diabetes and deep down  you know you do not feel good about yourself.
I have always kept my weight down, by eating fattening foods but in very small quantities. For example, I eat my lunch off a saucer and never have second helpings. I do have a small slice of cake for tea to give me the sugar surge, and then in the evening, I eat well, but in moderation.
If I do have an indulgence, which we all need at some point, then I just munch on raw carrots instead of a meal. 
 
Beef Goulash
This filling casserole is full of goodness and flavour.
Smoked paprika is delicious. It is a relatively new ingredient to hit the shops, so give it a try. It is found in most supermarkets. Serve with boiled rice and a salad.

Ingredients
Serves 4-8
500g chuck steak, trimmed and cut in strips
1 tablespoon flour
olive oil
1 onion, peeled and sliced thinly
1 red pepper, deseeded and sliced
sea salt and freshly ground black pepper
2 tbsp tomato purée
200ml beef stock
1 heaped teasp smoked paprika
1 heaped teasp paprika
small bunch parsley, washed and chopped
100ml soured cream.
 
Method
Toss the meat in the
flour, and then heat the olive oil in a large heavy based casserole, then brown the meat on all sides.
Add the onion and gently fry for a few minutes. Add the red pepper, salt, pepper, tomato puree, stock and the two paprikas.
Stir well, cover and then cook over a gentle heat for about one and a half hours stirring occasionally.
To serve, garnish with sour cream, and then sprinkle with the chopped parsley.
 
Chicken pie with mash topping
A lovely, comforting dish. If you wish, add extra flavours such as tarragon or a splash of white wine, using less stock.
Serve with a salad.
 
Ingredients
Serves 4-8
1 medium free range chicken
1 litre water
Salt
50g butter
1 onion, peeled and chopped
2 leeks, cut into slices and washed very well
1 red pepper, deseeded and chopped
1 heaped desp flour
5 fl oz milk
Freshly ground black pepper
Handful fresh parsley, chopped
1 large potato, peeled and chopped
1 sweet potato, peeled and chopped
1 small celeriac, peeled and chopped small
Extra milk and butter.
 
Method
Put the chicken into a large saucepan and add the water and some salt.  Place over a high heat and bring to the boil.
Reduce heat and simmer until the chicken is cooked.
Remove the chicken from the juice and leave to cool. Keep the liquid.  When cool, remove all the meat from the carcass and cut up into mouth-size pieces. Discard the bones.
Preheat the oven 200C/ 400F/gas 6. Put the butter into a medium saucepan, add the onion and leeks, and fry gently for about three minutes. 
Add the red pepper and cook for a further two minutes without browning.
Stir in the flour, add the milk and approx 5fl oz of the chicken liquid. Stir until you have a fairly thick, white sauce.
Add the chicken meat to the sauce. Bring a pan of salted water to the boil and add the two potatoes and the celeriac. Cover and simmer for about 20 minutes, or until all vegetables are soft.
Drain and put back into the saucepan. Add a knob of butter and some milk, salt and pepper.
Mash until smooth. Pour the chicken mixture into a large pie dish, smooth over, and then top with the mash, using a fork. Bake in the oven for about 30 minutes or until gently brown on top.  Serve hot.
l Explore the A-Z of Clare’s recipes at: www.camdennewjournal.com/review/food-drink/food.html