NORTH West food retailer Booths has urged families to maintain a high fibre diet to prevent a killer disease.

It’s Bowel Cancer Awareness Month during April and the store is supporting Bowel Cancer UK to raise awareness among customers.

Customers are being encouraged to eat more spelt, a major source of fibre .

During the month Booths will be offering a 20 per discount on these products while 10 per cent 10% of all sales will go to the charity.

Here is a recipe from Thomasina Miers for Rose Veal Chops with Apricot and Coriander Spelt Salad.

Ingredients

2 Rose Veal Chops, 200g Pearled Spelt, 650ml vegetable or chicken stock, 5 tbsp extra virgin olive oil, 1 onion, 60g shelled pistachio nuts, Zest and juice of an orange, Juice of a lemon, 1 garlic clove, 4 spring onions, 70g dried apricots, handful of mint leaves, handful of coriander leaves, 2 red chillies.

Method

Let the chops reach room temperature, then place in a dish with lemon juice, oil, chilli, marjoram, salt and pepper and set aside.

Rinse the spelt in cold water. Cover with the boiling stock, or well salted boiling water and cook until the grains are just tender, about 20 minutes.

Meanwhile cook the sliced onions in hot oil until browned. Once the spelt is cooked, toss in the olive oil, citrus juices and season with salt and pepper. Leave for five minutes before tossing in the remaining ingredients.

When you are ready to eat heat a large, heavy frying pan or a griddle pan until smoking hot and season the steaks generously.

Add a knob of butter and a splash of olive oil to the pan and cook the steaks for 4-5 minutes a side and leave to rest in a warm place for 10 minutes. Wilt spinach leaves.

Serve the steaks alongside the spelt salad.