I love butter. Smothered on vegetables or, best of all, melted over a juicy sirloin steak.
And I eat masses of red meat – lamb chops or my favourite, pork belly.
Sometimes we’ll put a piece in the oven at lunchtime, and slow cook it to make the crackling really crunchy by evening.
My only two rules are that the meat has to be good quality and that all the fat is left on.
As a food expert, I spend my working life imploring the public to eat a nutritious diet – so I know these may sound like odd admissions.
What I am suggesting flies in the face of everything you have heard about healthy eating. Read more
Bring Back Butter, Cheese, Red Meat
Zoe Harcomb explains why eating fat won't make you fat.