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Lynda McFarland from Athlone Nutrition Clinic offers quick and easy recipes and advice to incorporate into your daily regime to help you feel and look great.

Dietitian Heather Miller, who holds clinics in Balla, Castlebar, and Ballindine, this week talks about making healthy school lunches.

Along with its nearby neighbour, Moran’s of the Weir, I reckon Paddy Burke’s must be one of the best known landmark pubs in the country. I pass by the front door most days and there are always cars turning in to park, especially tourists who have heard the name or have been there previously. For myself it is the place of one of my earliest culinary memories. During the mid to late 1970s I was a regular diner there, that was when bar food had just moved from ‘hang sandwiches’ to toasted sandwiches (really posh) and to hot food. My absolute favourite dish back then was chicken cordon bleu and it was the most popular dish on their menu for many years. The luxury of it, breaded on the outside, ham on the inside, and a cheesy sauce oozed out as soon as it was cut. I am sure many readers will remember this dish too.

At Curves ladies only gym and health centre, top advice on nutrition as well as exercise is always at your fingertips. Here are some tips:

Grilled steak with avocado, mango, and kidney bean salsa

The Country Market held in the Concert Hall in Thomastown every Saturday takes place from 11 to 1.30pm.

Serves: 6

Apple and bacon salad with farmhouse cheese dressing

Where could you get a dinner of braised lamb shank with roast potatoes and peas, cooked by a chef who has worked with Paul Rankin of Gourmet Ireland fame, for €6.99? The answer is at the Spar Express shop in the Corrib Filling Station at the Hill in Loughrea. I called in there recently and decided to browse the deli counter. I was surprised to see a selection of main courses just removed from the oven. They had roast breast of turkey cut in very thick juicy slices, roast of beef, lamb shanks, and pork pieces in a barbecue sauce.