I have to admit most of the food Artmag’s food team seem to write about is rich – delicious but draped with calories – so I felt we ought to accept the invitation from Miele, the German appliance manufacturer, to see what a healthy lunch tastes like. And the verdict: delicious. We were experimenting with Miele’s steam ovens, but Jacqueline O’Donnell of the Sisters Restaurants in Glasgow’s West End knew what she was doing. The lunch was designed to be calorie-neutral so we limbered up with a gentle exercise routine with Johnny Marc-Gillam from Total Health and then enjoyed the five dishes Jacqueline and Alex (pictured) from Miele created. As they totalled 485 calories this was definitely classed as a healthy lunch and yet the flavours sang out and there were no hunger pangs later. To look at, the dishes were vibrant because, of course, the steam doesn’t wash out the nutrients (and colours) so the beetroot cubes and broad beans were jewels amid the rocket and puy lentils.
And the prawn-stuffed lemon sole was tender and moist with a delicate lemon and dill flavour after just seven minutes’ cooking. As Jacqueline explained: “Cooking with steam preserves all the natural flavours, vitamins, colour and texture, and there is no need to add oils or fats to your food, making it healthier than food cooked using other methods.” As far as pop-up restaurants go, this was certainly enlightening – I doubt the venue (Restaurant Mark Greenaway in Edinburgh’s North Castle Street) had seen anything like it before.