Mens_Health_UK_March_2017

MENSHEALTH.CO.UK MEN’S HEALTH 69

While the French construct their classics

around a well-balanced mirepoix, modern

British cuisine is built upon an altogether

different ingredient: diversity. In particular,

London is fast becoming the world capital

of multicultural cuisine, with more than 170

new restaurants opening last year alone.

Crucially, being glutted for choice needn’t

result in your waistline begging for Brexit.

These new cuisines have brought with them

a cornucopia of herbs, spices and condiments

brimming with nutritional benefits not

commonly found in our roast beef dinners.

As such, we’ve raided the kitchens of five

superlative international restaurants and

coerced their chefs to divulge the sustentative

secrets of their recipes. If variety is indeed the

spice of life, you’re going to need a bigger rack.

05- VIVA LA

REVOLUCIÓN

Mohacho flavours

dishes with peppery

arbequina olive oil.

“We only use this to

enhance dishes, never

to cook with,” she

says. According to the

Journal of Nutrition,

being liberal with olive

oil can stave off the

“hallmarks of ageing”

at a cellular level, so a

good bottle is the best

long-term investment

for your larder.

03- NATIONAL

INSURANCE

The tolosa bean is

a cornerstone of

Basque culture.

“These beans are

creamy with a thin

skin that disappears

in your mouth,” says

Mohacho. “They’re

the perfect addition

to a stew.” They’re

also the perfect

accompaniment to

your gut bacteria,

which thrive on their

high fibre content

and immune-lifting

properties.

04- GROWING POWER

To balance out hearty

dishes with fresher,

more fragrant notes,

Mohacho goes heavy

on another Spanish

staple: parsley. So

popular is the herb in

Spain that butchers

give it away free.

Cultivate your own

taste for it and pack

in 600% of your RDA

of bone-fortifying

vitamin K (per 30g).

02- CULTIVATED

FRAGRANCE

Saffron from the arid

plateaus of Central

Spain provides colour

and aroma. “The La

Manchan variety is

the best in the world,”

says Mohacho. “It adds

depth to everything

from stews to rice.”

It can also act as

an antidepressant,

according to a study

review by the Iranian

Journal of Basic

Medical Sciences.

Eat and be happy.

01- FIRE POWER

A single red powder

forms the basis of

Basque cooking.

“Paprika – or pimento

• is essential to
  our dishes,” says
  Mohacho. “We use
  it in all of our stocks
  and marinades.” Try
  it with calasparra
  rice to bring a smoky
  sweetness to food.
  It’s essential eating
  for you, too, with 1tsp
  packing 37% of your
  RDA of vitamin A,
  providing a boost for
  your joints and heart.

03

02

05

04

01

A DIET RICH

IN LEGUMES

such as Spanish

tolosa beans is

proven to decrease

your chances of

colorectal cancer

THE CAPSANTHIN

IN PAPRIKA

has been found

to significantly

increase levels

of beneficial HDL

cholesterol

SPAIN

& GAIN

Nieves Barragán

Mohacho, head chef at

London’s Barrafina tapas

bars, is a Basque Country

native who appreciates the quality

of produce on UK shores. The Soho

branch is England’s only Michelin-

starred restaurant in which diners

queue for the privilege.

STYLING: ALEXANDER BREEZE