Meat, Fish and Alternatives

• Choosing lean cuts and low fat cooking methods help to reduce the total fat content of your meals.
• Trim of excess fat and remove skin on chicken and other poultry or use skinless pieces.
• Try steaming, baking, roasting or grilling instead of frying.
• Oily fish (that's fish with a dark flesh such as salmon, mackerel, trout and sardines) are protective for the heart.-Add link to BBC website re: explanation oily fish - Offer more dishes containing these types of fish and think carefully about your cooking method. Try grilled sardines, mackerel curry or fresh salmon/tuna pasta.
• White fish is also a great low fat option and should be encouraged on menus.
• Beans, nuts and pulses are an excellent alternative to meat and much lower in fat.
• Remember, clearly label any dishes made with nuts on your menus.
• Pulses can also be used in meat dishes to help reduce the quantity of meat you are serving; this may have cost benefits as well as being healthier!

Hints, Tips and Ideas..

• Allow meats to drain after cooking.
• Don't add meat juices to sauces and gravies.
• When making soups and sauces ensure stocks are cooled and the fat skimmed off before adding to dishes.
• Eggs are a great low fat option. Remember its cooking method that's important. Offer boiled, scrambled or poached eggs instead of fried. Or stuff omelettes with mushrooms, vegetables or low fat cream cheese for something a bit different.

Check out oily fish recipes on the BBC food website at: www.bbc.co.uk/food/back_to_basics/oilrichfish.shtml