So we come to our final fortnight.
From here you can decide what you want to do. If you like, you can move to Bootcamp Light - or if you feel you need to be super strict you can stay on/move back to full-on Bootcamp.
Here's the link to the Spreadsheet
I promised that I'd post another vegetarian recipe, so here's one of my favourites (which is on the vegetarian recipe thread), from Simon Hopkinson:
Grilled aubergines with olive oil, garlic, parsley and feta cheese
Serves 4
Ingredients:
4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets)
1-2 garlic cloves, finely chopped
handful parsley leaves, finely chopped
5-6 tbsp extra virgin olive oil
a little sea salt and black pepper
150g/5oz feta cheese
lemons, for serving
Preparation method:
Preheat the grill to high.
Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end.
Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes.
Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end
Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish.
Serve warm, or at room temperature with lemon squeezed over.
Although this is lovely, it is a bit faffy - so sometimes I just cut the aubergines in half, cut a deep criss cross in each aubergine half and then drizzle very generously with olive oil (as the aubergine soaks up the oil like a sponge), season well and then roast till soft.
In a small saucepan I also gently warm some finely chopped or crushed garlic in more olive oil, sometimes with chilli flakes, and when the aubergine is pretty much cooked through, I pour this flavoured oil over it and roast for another 10 minutes or so, with the Feta cheese crumbled on the top.