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My Day On A Plate: Sarah Todd

Today's My Day On A Plate comes from Sarah Todd a 2014 Master Chef contestant, model and most importantly a food lover.

My day always starts with a wholesome breakfast providing the energy needed for the busy day ahead. I have a 3 year-old son so I like to sneak in as many nutrients as possible. Throughout the day I like to keep my meals balanced and one of my favourite go-to meals for lunch is a quinoa salad. I like to use whichever vegetables are in season and in my fridge at the time. I’ll have a smoothie if I get the chance to make it during the day as a snack or I’ll have a piece of fruit and nuts in my bag if I’m on the run. I finish off with a cooked dinner; it is much easier for the body to digest. One dish I love at the moment is this celery soup.


Asparagus and onion omelet served with a rocket, pear and walnut salad, drizzled with balsamic glaze


Quinoa salad with steamed vegetables, toasted slivered almonds, currants, feta and a simple dressing of apple cider vinegar, extra virgin olive oil and mustard


Smoothie if I am working from home. Banana, organic protein powder, spinach and mint is a go-to.
Or a piece of fruit and nuts when I’m on the run


Celery and sweet potato soup topped with a drizzle of yoghurt, pea tendrils and roe.



  • Ghee, for cooking
  • 1 leek (white part only), thinly sliced
  • 8 celery stalks, finely chopped
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400 g sweet potato, cut into 3cm cubes,
  • 1 L vegetable stock
  • Celery leaves, snow pea tendrils and fish roe to serve
  1. Heat 2 tablespoon ghee in a large saucepan over medium heat.
  2. Add leeks, celery, onion and garlic, and sauté until very tender (10-12 minutes).
  3. Add a dash of water if needed to stop from browning.
  4. Add chopped sweet potato and 1 litre of stock (if too thick add extra water to thin).
  5. Bring to the simmer, reduce heat to low, cover and simmer until split peas are very tender (1 hours).
  6. Purée soup with a blender, season to taste and serve with scattered celery leaves, snow pea tendrils a drizzle of yoghurt and a teaspoon of fish roe.

To see more of Sarah's amazing recipes visit her : Instagram | Facebook | Website

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