I feel as though the first two months of this way of eating have slowly been training us to get used to being hungry. We started off eating three small meals on fasting days, then went down to just lunch and supper and now we are coping well with having just one meal in the evening. We also find that we’re getting full up more quickly on non-fasting days and are therefore eating smaller portions on those days than we might have done before.

Vegan food, as it turns out, is great for filling you up without costing a lot of calories and without compromising on flavour. Tonight’s meal was a generous plateful for a miserly 400.

Vegan Shepherd's Pie

Recipe for Vegan Shepherd’s Pie with courgettes and tomatoes (serves 2)

100g green lentils, rinsed
150g carrots, diced
100g red peppers/chillis, sliced
1 tsp smoked paprika
100g spinach, coarsely shredded
450g butternut squash (cooked weight), seasoned with salt and pepper
1 tsp olive oil
200g zucchini/courgettes, sliced
300g fresh tomatoes, sliced

Total calories per serving: 400

Method: Put the lentils in a pan and add 2 cups (500ml) of water. Boil rapidly for ten minutes, then lower to a simmer and add the diced carrots and cook for 15 minutes, covered. Add the peppers and the paprika and cook for a further 5 minutes. Tip the lentils into a deep ovenproof dish (I used a small soufflé dish), then pile the spinach on top (or stir it into the lentils – I’ll do that next time) and pile the seasoned butternut squash on top of everything else. Toss the courgettes in the oil and put on a baking tray. Heat the oven to 400°F/200°C and bake the pie and the courgettes until they both starting to brown (around 25 minutes). Serve with the fresh tomatoes.