He’s the fitness guru who is helping the
nation keep fit inside and out, but Joe
Wicks admits healthy eating was not
a priority when he was growing up.
“I didn’t grow up on the best diet as my mum genuinely
didn’t know how to cook,” he admits. “So we used to have
picnic dinners of things like sandwiches and Wagon Wheels.
When I started going to the gym when I was a teenager I
definitely became more aware of how important nutrition
is and my sports science degree really made me realise that
you could exercise for four hours a day, but if you don’t put
the right things in your body you might never change your
body shape or get lean.”
The self-styled Body Coach has a massive online following
of people clamouring to view his high intensity interval
training workouts and try out the latest recipes for his
bestselling books, the latest being ‘The Fat Loss Plan’,
which is out now.
So from where does he get his culinary inspiration?
“I make a lot of my recipes up. I like to use just one pan
when cooking, so often it’s about chucking things in
and seeing what works. I’m not a chef and don’t claim
to be, so I take inspiration from everywhere – from meals
out and about, a website, something I’ve seen and put
my spin on. The great thing about food is that inspiration
is all around us, so I’ll often see something and think
– ‘How can I make a lean version of that?’”
Here, Joe shares one of his favourite post–workout
recipes. “I’m totally obsessed with risotto at the
moment. This one with cod and loads of veg is
super healthy and really easy to prepare.”
We’ve got t hree copies of Joe’s
new book ‘The Fat Loss Plan’
up for grabs. See Count ry Club
on page 26 for more det ails.
with cod Serves 4-6
Recipe taken from ‘Cooking
for Family & Friends’ (Bluebird)
2 tbsp olive oil
1 onion, diced
1 leek, finely chopped
5 rashers of back
bacon, visible fat
removed, cut into
2 cloves garlic,
750ml chicken stock
1 tbsp tomato puree
2 tsp smoked sweet paprika
250g arborio or similar
6 x 150g skinless cod fillets
Salt and pepper
16 cherry tomatoes,
on the vine if possible
Bunch of parsley,
1. Preheat your oven to 180°C (fan 160°C/gas mark 4).
Heat half of the olive oil in a large, hob-proof
or ovenproof saucepan over a
medium to high heat. Slide in the onion, leek and
sliced bacon and fry, stirring occasionally for
minutes, or until the onions and leek are starting
2. Add the chopped garlic and mushrooms
and continue to stir-fry for 2 minutes.
Squeeze in the tomato puree and stir through
the mixture. Add the paprika and the rice
and continue stir-frying for 30 seconds.
3. Pour in the stock and bring to the boil, before
clamping on a tight lid and transferring to the
preheated oven. Bake the rice for 12 minutes.
4. While the rice is cooking, heat up half the
remaining oil in a large frying pan over a high
heat. Season the cod with salt and pepper
and when the oil is hot, carefully lay three fillets
in. Brown on both sides – you are not trying
to cook the fish through here, just to brown it.
Remove the browned cod to a plate and repeat
the process with the remaining oil and fish.
5. After 12 minutes, take the risotto from the
oven, remove the lid and give the rice a good
stir. Lay the fish and tomatoes
on top of the
rice and then slide the dish back into the oven,
uncovered. Roast the whole lot for 10 minutes,
until the fish is perfectly cooked through and
the tomatoes are softening but still holding
6. Remove the risotto from the oven,
sprinkle with parsley and serve up with
the lemon wedges.
JAN/FEB 2018 37