Marathon

Marathon slideshow

Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
Runners warned to expect record-high temperate for London Marathon
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike 2018 updates: Union suspends four-day walkout over London Marathon weekend after 'significant progress' in talks
DLR strike: Industrial action over London Marathon weekend called off at last minute
DLR strike: Industrial action over London Marathon weekend called off at last minute
DLR strike: Industrial action over London Marathon weekend called off at last minute
DLR strike: Industrial action over London Marathon weekend called off at last minute
DLR strike: Industrial action over London Marathon weekend called off at last minute
DLR strike: Industrial action over London Marathon weekend called off at last minute
2018 Boston Marathon winner Desiree Linden reflects on her historic win and shares what separates this race from others.
Boston Marathon Champ Des Linden: U.S. Marathon Runners Will Thrive in Future (FOR YOUTUBE)
2018 Boston Marathon winner Desiree Linden reflects on her historic win and shares what separates this race from others.
2018 Boston Marathon winner Desiree Linden shares reasons why U.S.fans should be optimistic about the future of American marathon runners.
Boston Marathon Champ: Americans Were Dead Set on Winning
2018 Boston Marathon winner Desiree Linden shares reasons why U.S.fans should be optimistic about the future of American marathon runners.
DLR strikes: How to get to the London Marathon during weekend walk out
DLR strikes: How to get to the London Marathon during weekend walk out
DLR strikes: How to get to the London Marathon during weekend walk out
DLR strikes: How to get to the London Marathon during weekend walk out
DLR strikes: How to get to the London Marathon during weekend walk out
DLR strikes: How to get to the London Marathon during weekend walk out
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
Who will win the men's London Marathon?
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
Who will win the men's London Marathon?
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
Who will win the men's London Marathon?
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
Who will win the men's London Marathon?
The world's top male distance runners will fight it out for a podium place at the 2018 London Marathon. Three of the competitors Kenenisa Bekele, Sir Mo Farah and Eliud Kipchoge have a combined total of eight Olympic gold medals and twelve World Championship golds between them. 25-year-old Daniel Wanjiru from Kenya won the race last year and is hoping to again prove he's just as good as the more well known athletes. Race organisers have said the showdown is between "the greatest runners of their generation".
FILE - In this Sunday, April 26, 2015 file photo, a runner dressed as Big Bird starts the 35th London Marathon on Blackheath, in London. London Marathon runners have been urged to reconsider taking part in fancy dress because the race on Sunday, April 22, 2018 is set to be the warmest on record. Extra water, ice and showers will be available to runners, with forecasts indicating the race will take place in sunshine and temperatures of 23 degrees Celsius, beating the previous high of 22.2 in 2007. (AP Photo/Tim Ireland, file)
FILE - In this Sunday, April 26, 2015 file photo, a runner dressed as Big Bird starts the 35th London Marathon on Blackheath, in London. London Marathon runners have been urged to reconsider taking part in fancy dress because the race on Sunday, April 22, 2018 is set to be the warmest on record. Extra water, ice and showers will be available to runners, with forecasts indicating the race will take place in sunshine and temperatures of 23 degrees Celsius, beating the previous high of 22.2 in 2007. (AP Photo/Tim Ireland, file)
FILE - In this Sunday, April 26, 2015 file photo, a runner dressed as Big Bird starts the 35th London Marathon on Blackheath, in London. London Marathon runners have been urged to reconsider taking part in fancy dress because the race on Sunday, April 22, 2018 is set to be the warmest on record. Extra water, ice and showers will be available to runners, with forecasts indicating the race will take place in sunshine and temperatures of 23 degrees Celsius, beating the previous high of 22.2 in 2007. (AP Photo/Tim Ireland, file)
Kenya's Daniel Wanjiru, left, and Eliud Kipchoge pose for a picture in front of Tower Bridge during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Kenya's Daniel Wanjiru, left, and Eliud Kipchoge pose for a picture in front of Tower Bridge during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Kenya's Daniel Wanjiru, left, and Eliud Kipchoge pose for a picture in front of Tower Bridge during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Kenya's Daniel Wanjiru, Ethiopia's Kenenisa Bekele, Kenya's Eliud Kipchoge and Ethiopia's Guye Adola pose for a picture during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Kenya's Daniel Wanjiru, Ethiopia's Kenenisa Bekele, Kenya's Eliud Kipchoge and Ethiopia's Guye Adola pose for a picture during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Kenya's Daniel Wanjiru, Ethiopia's Kenenisa Bekele, Kenya's Eliud Kipchoge and Ethiopia's Guye Adola pose for a picture during the media day at the Tower Hotel, London, Thursday, April 19, 2018. London marathon will be raced Sunday. (Steven Paston/PA via AP)
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge pose for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge pose for a photograph Action Images via Reuters/Peter Cziborra
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Eliud Kipchoge poses for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Eliud Kipchoge poses for a photograph Action Images via Reuters/Peter Cziborra
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
When is London Marathon 2018? Date, route, start time, map and famous runners
We have a growing problem with addiction in society. It's a problem which
I'm Running The London Marathon For The Children Growing Up, Like Me, With An Alcoholic Parent
We have a growing problem with addiction in society. It's a problem which
We have a growing problem with addiction in society. It's a problem which
I'm Running The London Marathon For The Children Growing Up, Like Me, With An Alcoholic Parent
We have a growing problem with addiction in society. It's a problem which
London Marathon: Armed police to be deployed and vehicle barriers installed as Met ramps up security
London Marathon: Armed police to be deployed and vehicle barriers installed as Met ramps up security
London Marathon: Armed police to be deployed and vehicle barriers installed as Met ramps up security
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge pose for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge pose for a photograph Action Images via Reuters/Peter Cziborra
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Eliud Kipchoge poses for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Eliud Kipchoge poses for a photograph Action Images via Reuters/Peter Cziborra
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Recipes for marathon success from Michel Roux Jr (who has run 21 of them)
With the London Marathon looming, the annual event's 40,000 runners are putting in last-minute preparations. Participants will be fitting in a final run, taking in as much sleep as possible, and keeping well hydrated (it's going to be a scorcher). Food is vital to a successful race – a healthy mix of carbs, light protein and veg is the order of the day. That's how two Michelin-starred chef of Le Gavroche, Michel Roux Jr, prepped for his 21 marathons. "I tend to move away from heavy proteins such as steak, and go for fish, nicely poached, with vegetables and some starch," says Roux Jr. Skinless chicken breast – "a bit boring and bland" – is another option for a light protein pre-race meal. "Carbs are important but I don't want to overload. I find that if I eat too much I tend to become lethargic and heavy-legged." Similarly, Roux Jr approaches alcohol with caution in the days prior to the big race. "I always used to cut out booze, although I'm not really a big drinker. When I say cut out booze, I'd still have a glass of wine the night before – a glass, that's very important." London's my home town. I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support The Kent-born son of celebrated French chef Albert Roux has always been a keen long-distance runner, but it was only when giving up smoking after having children 27 years ago that he took it more seriously. "Running became easier and more pleasurable," he confides. "Instead of going round the park once, I'd go round twice, and feel so much better for it." The London Marathon was always a goal, and he eventually signed up for his first race. "It must've been 1990 or 1991. I set my heat on 3h 30mins, I think I came in at 3h 28mins, and I was very pleased. That was it. I was hooked." In the intervening years, Roux Jr has completed 21 marathons and a couple of 100k ultras in aid of his chosen charity, Visually Impaired Children Taking Action (a detached retina almost cost him his sight, so it's a cause close to his heart). London remains his favourite. "London's my home town, I love the course, but above all it's the atmosphere, with a very vociferous crowd. New York is great, Paris is slightly bigger, but it's just not the same support. The bands, the music, the cheerleaders and people cheering you on from mile one. It's a huge party atmosphere, it's wonderful." Michel Roux Jr at Le Gavroche in Mayfair, London Credit: Andrew Crowley On race day, the chef's top tip is to keep it simple and stick to what you know. The London Marathon is a morning race, so breakfast will likely be the pre-race meal. "If you're used to eating a fry up before a run, stick to the tried and tested. For me, it's always been toast, good-quality bread, lots of butter, marmalade, and some very strong coffee." Afterwards, indulgence is deserved. "You've burnt up god knows how many calories – about 5,000 I think? Treat yourself, but don't overdose on booze or you will regret it." He says he's celebrated many of his 13 London Marathons with a nice Sunday roast, a glass of wine, and an early night. "Fantastic, you deserve it", he quips. Roux Jr won't be running this year after a recent knee operation. "I'm still very active, still running, but marathon distance is a little bit too far for me now." Nevertheless, he'll be there, cheering on the crowds - "and not just Mo Farah" - at one of his favourite events. Haddock baked with ginger and coriander, steamed basmati rice Credit: Steve Lee/Norwegian Seafood Council Quick and easy, great flavours to liven up a delicate healthy piece of white fish SERVES 2 INGREDIENTS 2 large portions of haddock - 160g each 160g basmati rice 1 tsp salt 1 bay leaf 1 cinnamon stick 1 bunch coriander 1 piece ginger - 4 cm appx 1 clove garlic 1 tbsp light soy sauce 1 juice of lime 1 tbsp vegetable oil 1 tbsp sesame oil 1 large shallot METHOD Rinse the rice then place in a pan; add salt, bay and cinnamon. Pour over 260ml water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 minutes, then take off the heat. Leave undisturbed for five minutes then it should be ready. Cut the stalks off the coriander then chop the leaves. Grate the ginger and garlic, add to the chopper coriander leaves then mix in the soy, lime and oils to make a dressing. Take two sheets of foil or baking parchment, approximately 20x30cm, sprinkle in the centre very finely sliced shallot and some chopped coriander stalks. Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200C for eight minutes. Open the parcel and eat straight out of the parcel or transfer to a plate. Serve with fluffed up rice drizzled with dressing. Roast cod with leeks and mashed potatoes, parsley coulis Credit: Steve Lee/Norwegian Seafood Council This vibrant and nutritious green parsley sauce elevates this simple dish into something really special. SERVES 2 INGREDIENTS 2 large cod portions - 180g each 2 large potatoes 1 medium leek (white only) 1 tbsp Dijon mustard 8 tbsp chopped parsley 80ml milk 4 tbsp olive oil Salt, pepper METHOD Peel the potatoes and then boil them in salted water until cooked. Drain and mash the potatoes, adding the milk and 2 tbsp of oil whilst you do so. Season to taste. Slice the leeks into 1cm rounds, wash and then cook in salted boiling water for 5 mins until tender. Drain well but make sure to keep the water, some of which you can then add to the mash. Take 120ml of the remaining leek cooking water and bring to boil, adding the parsley and mustard. Take the mixture off the heat and blitz in a food processor or with a stick blender until smooth. Dust the fish in the flour, then pan fry in a non-stick pan with the remaining oil, skin side down. Once the fish is golden, turn over and turn down the heat. Continue to cook the fish for 3-4 mins, depending on the thickness of the fish. Serve the cod with a good spoonful of leek mash and pour over plenty of the green parsley coulis. Asparagus and Parmesan risotto From Michel Roux Jr's The Marathon Chef SERVES 4 INGREDIENTS 200g arborio rice 24 asparagus spears 400ml vegetable stock 1 onion 1 tbsp butter 60ml dry white wine 60g Parmesan shavings 1 tbsp mascarpone cheese Salt, pepper Method Peel the asparagus spears and tie them into bundles of six. Cook in salted boiling water until tender, then refresh in iced water to halt the cooking and fix the colour. Drain and cut off the tips 3cm down. Put the stalks in a liquidizer or food processor with the vegetable stock and blitz to a purée. Pass this through a fine sieve and set aside. Chop the onion and sweat in half of the butter until soft. Stir in the rice and continue to cook for another 2 minutes. Pour the wine on to the rice and cook until it is all absorbed. Add the asparagus stock to the rice a ladleful at a time, stirring occasionally. Keep it simmering gently for 18-20 minutes by which time the rice should have absorbed all the liquid and be cooked. Take off the heat and fold in the mascarpone and remaining butter. Season well and add the asparagus tips and Parmesan shavings. Serve immediately. Michel Roux Jr has partnered with the Norwegian Seafood Council to create nutritious and sustainable cod and haddock recipes ahead of this year’s London Marathon.
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra
London Marathon - Elite Men Press Conference
Athletics - London Marathon - Elite Men Press Conference - London, Britain - April 19, 2018 Kenya's Daniel Wanjiru and Eliud Kipchoge with Ethiopia's Kenenisa Bekele and Guye Adola pose for a photograph Action Images via Reuters/Peter Cziborra

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