En papillote (or ‘wrapped in paper’) is a classic form of French cookery. It is a very gentle way of steaming fish in an enclosed pocket, while the butter and other juices help infuse it with bursts of flavour and plenty of moisture. The result is an incredibly tender piece of protein.
One would expect a beetroot soup to be earthy in flavour, but your first spoonful will reveal a refreshingly acidic taste thanks to generous amounts of sourcream and the addition of a sour apple. Too hot outside for soup? Serve it chilled, gazpacho style.
Consuming whey protein does not always have to be in the form of protein bars or a shake. Why not incorporate it into your dinner? Here it was added to the chicken batter and the waffles to provide you with a total of 23g of protein per serve, including the protein from the chicken.
Pork can easily be overcooked and dry, especially a lean cut like a fillet. Marinating it in buttermilk tenderises the meat, making it very mild and juicy. And not every white sauce has to be cream based; I am using regular milk here, but with a few simple tricks (and a bit of cheese!), a beautifully silky smooth sauce can be achieved.