Killie Nation | Cooking class with Gary Dicker

A healthy and balanced diet is key to keeping an athlete in peak condition and in this week’s episode of Killie Nation, we tested out our skipper’s culinary skills.

Gary Dicker took on our club chef Anthony Wrigley in a two-meal cooking challenge to help promote the KCST’s work entertaining and educating members of the community about the importance of diet and nutrition.

See how our midfielder got on and please feel free to try the recipes at home and send pictures of your efforts to @KillieCommunity on Twitter.

Don’t forget that throughout August, the Killie Club will be participating in the Government’s Eat Out to Help Out scheme.

Wholemeal toast, Avocado and poached eggs

Step 1 – Boil water in a pan then reduce the heat to a gentle simmer, add a splash of white vinegar to the water. Add eggs and cook for approximately 3 or 4 minutes or until the whites are fully cooked.

Step 2 – Toast the bread in a toaster then prepare/slice the avocado and place on the toast before adding the eggs on top.

Step 3 – Finish with a sprinkle of cracked pepper and fresh rocket and serve.

Chicken, spinach and broccoli pasta bake

Step 1 – Heat a pan with 1 x tbsp of olive oil then add 1 x cooked chicken breast (torn into eight pieces). Let the chicken get some colour while making sure it doesn’t stick to the pan.

Step 2 – Add 100g of broccoli then 1/4 pint of double cream (150ml), then (50ml) of chicken stock. Let it simmer/reduce then add a pinch of salt and pepper for taste.

Step 3 – Add a handful (20 leaves) of spinach and 200g of cooked penne pasta. Mix and put into an oven proof dish. Add a sprinkle of cheese then put in a pre-heated oven at approximately 200 degrees Celsius for 5 minutes or until cheese has melted.