How to make a high-fibre meal

Looking to make your favourite beef or lamb dishes even more nutritious? The secret might be simpler than you think—fibre! While beef and lamb are packed with protein and essential nutrients, they often miss the mark when it comes to fibre. Fibre is important for digestion, keeps you fuller for longer, and supports gut and heart health. Let’s explore the benefits of fibre and delicious ways to boost your favourite beef and lamb dishes.

Fibre is found in plant-based foods such as fruits, vegetables, whole grains, legumes, nuts, and seeds. It comes in two types:

Soluble fibre – dissolves in water and helps manage blood cholesterol and glucose levels. Found in foods like oats, beans, and apples.
Insoluble fibre – doesn’t dissolve in water and helps move food through your digestive tract, promoting regular bowel movements. Found in whole grains, nuts, and vegetables.

Both types are essential for a well-rounded diet, so it’s important to include a variety of fibre-rich foods to support your digestive and overall health.

Top tips to make a high-fibre meal:

Go for wholegrains: Brown rice, quinoa, barley and buckwheat are full of fibre and make a great side with your beef or lamb. Choosing wholegrain options of pasta and bread is another great way to add more fibre to your plate.

Load up with legumes: Beans, lentils, chickpeas are packed with fibre and a great addition to soups, salads, stews and even dips. They’re cost-effective pantry staples and also add extra protein alongside your tasty beef or lamb.

Embrace fruits and vegetables: Whether they’re fresh, frozen or canned, all fruits and vegetables are packed with fibre and other nutrients. Try filling half of your plate with plenty of vegetables (and fruit) and leave the washed skins on whenever possible, as they often contain the highest amounts of fibre.

Nuts and seeds: A sprinkle over your meal is a great way to add fibre, along with healthy fats and a tasty crunch. Get creative with pumpkin seeds, sunflower seeds, peanuts, walnuts and cashews.