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The Healthy Food Guide team believe that making small diet and lifestyle changes brings the best long-term gains. We look at the science behind the headlines and promote a balanced way of eating.

At HFG HQ, we receive countless products and new cookbooks to test, and we regularly hit the streets in search of ways to make healthy living easier/more enjoyable. Here, we share the best of the week’s discoveries…

WE INTRODUCED OUR TASTE BUDS… to the world of fine dining while top-chef spotting at the foodie festival Taste of London in Regent’s Park. A great opportunity to sample small plates from establishments as revered as Theo Randall at the Intercontinental and Michelin-starred Indian Trishna, at £3–£6 a pop. This stunning fettuccine with grana padano, broad beans, peas and black truffle by Sartoria was a lesson in simplicity equals perfection. Special kudos to the hardworking guys hand-rolling the pasta in the tent kitchen! Until Sunday. london.tastefestivals.com

taste

WE NETTED TOP FISH… thanks to Iceland (the store, not the country), which is expanding its quality frozen fish range. We dined on five-star seared scallops (pictured), lobster tails, cooked and sliced octopus, red mullet fillets, monkfish tail fillets and red snapper. We also previewed its new saucy seafood packs (in store from 6 July), which can be turned into easy suppers for two. We recommend the Sugo alle vongole pack (£3/450g) – just heat and serve with spaghetti. Order from iceland.co.uk.

Scallops

WE HAD BREAKFAST DELIVERED… courtesy of dairy-free coconut yogurt brand Koko. Plain coconut yogurt bircher topped with fresh strawberries made for a tasty start to our morning. We’re currently working our way through Koko’s three brand new flavours – Peach & Passionfruit, Coconut & Lemon, and Raspberry – each fortified with calcium, important if you lead a dairy-free lifestyle. Available now from Asda, Morrisons and Ocado (£1.25/2x125g).

Koko breakfast

WE LEARNED… all about omega-3 and its significance in our brain function and reading at an event hosted by omega-3 supplement manufacturer Equazen. Philip Calder, professor of nutritional immunology at the University of Southampton, and dietitian Dr Carrie Ruxton spoke about their findings, which are outlined in a new report to be published on 20 June. The brain is around 50 per cent fat and contains high concentrations of the omega 3 DHA. Knowing this underpins the importance of eating oily fish every week (or taking supplements if you are vegetarian or vegan) for optimum brain function. Dr Ruxton says, ‘There is emerging evidence that diet not only affects the structure of the brain but can influence functional aspects such as memory, learning and behaviour.’ Currently around 75 per cent of consumers aren’t eating oily fish – are you?

Philip-Calder