Every girl's dream...

I've just returned from my honeymoon in Sicily with an extra-special gift – an attack of gastro-enteritis that has laid me low for much of the past week. Really, this is the gift that keeps on giving...

No – I'm not going to go into gory details. I'm sure you've all succumbed to something similar at one stage or another. But the fact that I've been off my food for the best part of a week (not to mention the other, more indelicate effects of the bug) has meant that despite the over-indulgence of the week of the wedding party and the fact that I ate (ahem) a few pastries and ice-creams while I was in Sicily, I haven't put on a gram.

And a quick chat with some of my girlfriends has revealed that, for most women, the upside to having any kind of lurgy is the fact that weight comes off with remarkable ease when you're not well. They do say that clouds have silver linings...

I'm feeling guilty...

No, not about my weight... I'm feeling bad because I haven't had any time in the past ten days or so to make any postings on this blog. You may feel slightly less angry with me if I tell you that, for the past couple of weeks I've had to write a couple of thousand words a day (as an average).

What – weekends as well? I hear you ask. Ah, well, last Saturday was the date of Mark and my post-wedding party, where we got to say our vows in front of many of our friendss, rather than just our mums, who were the only people present the first time round. Sunday? Well, Sunday, as you might expect was a recovery day, then my nose was firmly back to the grindstone from Monday on.

Why am I working so hard? Because Mark and I are off to Sicily on our belated honeymoon tomorrow, and we won't be back until the end of the month (potential burglars should be aware that Laszlo the guard dog will be staying, as will some friends). I promise that when I get back I'll return fired up with enthusiasm, ready to post some fab new recipes, courtesy of some inspirational sunshine. Until then, have a good September.

I owe Gemma an apology

Gemma came and put me through my paces again the other day and, as she walked through the door, I realised I'd made a mistake in my last posting about her. She's not as small as I thought she was – she's about as tall as me, and I'm just short of 5'6". But she is teeny-tiny, and she still looks like a good puff of wind would blow her away...

Out for a duck

I love duck: I love Peking duck, with its crisp skin and melting flesh; I love the pink meat of a medium-rare magret de canard, especially when it's served with a little cake of creamy Dauphinoise potatoes and I love the way my mum cooks roast duck, with its skin rubbed in a mixture of honey and soy sauce. I even love my low-fat duck (left), which I marinated in a dry spice rub for a few hours before cooking it on a scorching-hot griddle and serving it with a couscous-based salad.



Spice-rubbed duck for two

2 duck breasts
2 tsp Chinese five-spice powder
2 tsp Szechuan peppercorns, crushed
a small piece of ginger, peeled and grated

Remove the skin from the duck breasts (sorry about this – yes, I know the skin crisps up wonderfully and tastes delicious, but it's also pretty fatty) and score the flesh several times, both on the top and bottom of each breast.

Mix the spices together and smear all over the meat. Leave to marinate for anywhere between two hours and most of the day.

Smear the griddle with the barest minimum of olive oil and heat until it's smoking, then cook the duck breasts until they're done as you like them. Season with salt and freshly ground black pepper as you cook them. Serve with the salad, below.

Couscous salad for two

1/2 small butternut squash, cut into chunks
olive oil
a large double handful of couscous (I used barley couscous but wheat couscous is just fine)
1/2 a red onion, sliced thinly
lots of chopped fresh coriander and mint
up to one small glass of orange juice
juice of a lime

Heat the oven to 200ºC, then roast the squash with a drizzle of olive oil until its cooked through and has caramelised a bit round the edges. The time this will take rather depends on how big your chunks are, but start looking in the oven at around 25 minutes. Place in a bowl and allow to cool.

Follow the instructions on the couscous packet about cooking – this usually involves placing the dry grains in a bowl and pouring boiling water over them, covering with a lid, and allowing the couscous to plump up. Season thoroughly with salt and freshly ground black pepper as couscous can be very bland, and allow to cool.

When both the couscous and the squash are at room temperature, mix in the red onion and the herbs.

Make a simple dressing with a little bit of olive oil, the orange juice and the lime juice and pour over the couscous. Mix thoroughly and serve.

Ow!

This is Gemma (right), who came and gave me my training session last week because James was away in Canada at one of the eight (!) weddings he's going to this year and Phil couldn't make it.

So, Gemma drew the short straw and rocked up here on Friday morning (Laszlo went ballistic as she wheeled her bike into the hall, but she didn't seem to mind and even earned brownie points by saying he was 'lush'). Anyway, she's a teeny-tiny girl – not much over five foot, I'd guess, and she looks like she'd blow away with one good puff of wind.

I can't quite put my finger on why, but training with her felt slightly different from doing a session with one of the guys. It might have something to do with the fact that she's very softly spoken, and her dictats seemed to be phrased as suggestions rather than commands (not that James bullies me – it's just that when he asks for 10 squats or a jog round the park, refusal is very clearly not an option). And, attention seeker that I am, I got off on the fact that Gemma praised everything I did. It was great – I felt like I was some kind of super-athlete rather than a panting, tubby forty-something bird.

But somehow, despite the feeling that this was a low-key session, I ended up aching like a bastard all weekend. I'm sure it wasn't the fast-paced jog that kicked off the session and left me out of breath right from the get-go. It can't have been the boxing – Gemma looked like she'd fall over if I'd punched any harder. The lunges? Well, there were only a few of them, interleavened by some sprints and walks. The press-ups were fairly tough, but I only did two dozen, and two dozen of the triceps dips off the front of the bench. Oh – and then there were the pelvic raises with one leg off the floor – they were hard going, but were they really hard enough to leave me walking bandy-legged as a cowboy in some two-bit Western?

Nope, I can't quite put my finger on why, but somehow an easy session with Gemma turns out to be a bit like spending an hour in boot camp.

Szechuan prawns

I was watching Ching-He Huang's Chinese Food Made Easy on the Beeb the other night. Not intentionally, you understand – watching food TV is an exercise in total masochism at the moment, as far as I'm concerned. But it caught my eye as I was channel flicking because she was discussing Szechuan food, which I love and which we hardly see over here – most of our Chinese restaurant menus are based on Cantonese cooking, and it's only fairly recently that we've started exploring China's regional cuisines. I love Szechuan food for its warmth and spice – I bought a copy of Fuchsia Dunlop's Sichuan Cookery a few years ago, when it first came out, and was entranced by both her writing and the recipes.

Anyway, while I thought that Ching-He Huang's programme was slightly dumbed down (a case of 'don't scare the viewers', I suspect), her dish of chilli tiger prawns whet my appetite and made me want to experiment around the dish she'd created. The recipe below is my version of the dish. With the amount of chilli it contains, this is not a dish for the faint-hearted – but it's nowhere near as unmanageable as you might expect.

Szechuan prawns for two

1 tbsp groundnut or vegetable oil
1 small fresh chilli, green or red, thinly sliced
2 cloves of garlic, peeled and thinly sliced
2-3 large, mild dried chillies (I used some Kashmiri chillies)
1 tsp Szechuan pepper
250g raw, shelled tiger prawns (large prawns are better than small prawns for this dish), deveined
4-5 spring onions, cleaned and trimmed, then cut into three large, chunky bits
1 tbsp Shaoxhing cooking wine or Fino/Manzanilla sherry
1 tbsp light soy sauce
150g thin green beans, topped and tailed
juice of 1 lime
a good handful of coriander leaves, chopped

Heat the oil in a wok until it starts smoking, then throw in the chillies, garlic and pepper and stir for about 15 seconds.

Chuck the prawns in and, when they start to turn pink, add the spring onions and cook for another minute. Stir in the cooking wine and soy sauce.

Add the beans and cook for another 2-3 minutes, until the beans start to cook through.

Add the lime juice to taste, stir through, then stir in the coriander leaves.

Remove from the heat and serve (you can have a small helping of brown rice if you want).

The good news continues – slowly

This week's weigh-in sees me hit 84.1 kilos. This has been a really stubborn one to shift, but I hope that by this time next week I'll be under the 84 kilo barrier.

The other bit of good news this week is that I went into Jigsaw yesterday and found that I could easily fit into their size 16 trousers (at the start of this diet I was struggling to fit into an M&S size 18 – and their sizing is generous).