Lean bacon is on the “Careful” list in The Sunday Times GI Guide because of the salt, rather than the fat, content. However, always trim off all excess fat for these GI recipes.

Serves 2

30g dried porcini
150g tagliatelle
4 slices (125g) lean back bacon, trimmed of all fat
1 tbsp olive oil
1 clove garlic, finely chopped
2 leeks, trimmed and finely sliced
½ tsp fresh lemon thyme leaves (optional)
2 tbsp low-fat crème fraîche
Salt and freshly ground black pepper

Rinse the porcini, place in a bowl, add 300ml boiling water and leave to soak for 20 minutes. Meanwhile, bring a large pan of water to the boil and cook the tagliatelle according to the packet instructions.

Trim the fat from the bacon and cut into strips. Preheat a nonstick frying pan over a medium heat. Add the oil and, once hot, the bacon. Stir-fry for 2 minutes or until the bacon begins to crisp. Add the garlic, leeks and, if using, lemon thyme, and stir-fry for 3 minutes or until the leek begins to collapse. Drain the porcini, but keep the soaking water. Slice the porcini and add it to the pan with the soaking water. Bring to the boil and bubble briskly for 3 minutes or until the water has almost evaporated. Stir in the crème fraîche and season to taste. Pour over the drained pasta and stir. Divide between two plates and serve.

ROAST LAMB WITH ROSEMARY AND CANNELLINI BEANS

This is good served with vegetables such as cabbage, carrots or broccoli.

Serves 2

335g extra-lean rack of lamb
1 clove garlic, finely sliced
1 sprig rosemary
1½ tbsp olive oil
Salt and freshly ground black pepper
3 shallots, finely sliced
410g can cannellini beans, drained
200ml good chicken stock
200g washed baby-leaf spinach

Preheat the oven to 180C/350F/Gas Mark 4. Carefully cut away any fat and sinew from the lamb with a small sharp knife. Stab the lamb 5 or 6 times and insert a slice of garlic and a few rosemary leaves into each incision. You should have garlic clove left over. Put the lamb in a small nonstick roasting tray. Rub with tbsp olive oil and season with salt and freshly ground black pepper. Place the lamb in the oven. Roast for 20 minutes for medium-rare, 25 minutes for medium or 30 minutes for well done. Once cooked, leave to rest for 5 minutes in a warm place.

Meanwhile, heat a saucepan over a low heat, then add 1 tbsp olive oil. Once hot, add the sliced shallots and remaining garlic, then gently fry for 10 minutes or until soft and golden. Rinse the cannellini beans and add to the shallots. Pour in the stock and, once bubbling, simmer for 15 minutes or until the stock has reduced. Season to taste.

In a separate pan, wilt the spinach. Slice the lamb and serve with the beans and spinach.

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