Food Science and you...

Practical tips to reduce fat content from meat

•  Add pulses like lentils to meat dishes such as casseroles and curries to increase the fibre content, not only reducing the overall fat content but providing extra protein.
• Choose fully trimmed beef, lamb, mutton and such for dishes.
•  Searing (to brown the surface of your meat with hot pan etc) the meat for your casseroles.
• Use alternatives to meat, such as mycoprotein, tofu, textured vegetable protein and soya as a way of varying dishes.
• Serve slightly less meat with extra vegetables or starchy foods such as potatoes, rice and pasta.