Are you hungry? Why not try this two-day IBS diet?

• Chopped fruit and nuts with natural yoghurt
• Rice bread with sugar-free jam

Lunch

• Tuna salad
• 2 rye crackers with butter

Dinner

• Goulash
• Rice

• Porridge oats with milk
• Fresh fruit

Lunch

• Barley Soup
• Flapjacks

Dinner

• Grilled fish
• Chips
• Salad

50g red onion

50g tomato

1 sweet pepper

Spinach leaves

¼ cucumber

Salt and pepper

Olive oil

• Dice the tomato and cucumber
• Chop the onion and pepper
• Drain the tuna
• Mix the vegetables and spinach leaves with the tuna and add salt / pepper for flavouring
• Drizzle with olive oil

2 litres of water

75g pearl barley

3 carrots

2 medium-sized potatoes

2 leeks

50g butter beans

Freshly ground pepper

• Dice the vegetables
• Place the marrow into the water in a pan and bring it to the boil
• Skim the soup
• Add the other ingredients
• Bring to the boil
• Then, gently simmer for 1.5-2 hours

50g raisin / sultanas

25g of demerara sugar

25g golden syrup

100g oats

Salt

• Pre-heat the oven to 190^oC (375^oF, Gas Mark 5)
• In a large saucepan, heat the margarine
• Stir in the other ingredients
• Place the mixture into a baking tray and place in the pre-heated oven for 20 minutes
• Cut the flapjacks into finger-shapes and remove from the tin before cooling

25g cornflour

1 tbsp olive oil

1 large onion

1 tsp paprika

50g pearl barley

3-4 medium potatoes

400g canned tomatoes

• Pre-heat oven to 180^o C (350^oF, Gas Mark 4)
• Chop the onion and pepper
• Cut the potatoes into cubes
• Dice the stewing beef into cubes
• Roll the meat into the cornflour
• Gently heat the oil and then add the onion and meat
• Cook the meat until it is slightly brown
• Place the meat in a dish and add the paprika and pearl barley
• Cook for about 90 minutes and then add the cubed tomatoes and potatoes and cook for 20 further minutes

6 tbsp olive oil

1 tsp dried basil

1 tbsp fresh lemon juice

2 fillet halibut

Salt and pepper

• Mix the garlic, olive oil, lemon juice and basil in a glass bowel
• Pour the marinade over the halibut and place in the fridge for 30-60 minutes
• Pre-heat the grill for high heat
• Drain off the excess marinade and cook the fish for 5 minutes per side until properly cooked
• Sprinkle on some salt and pepper for seasoning