Slimmer Saturday: Cooking with Brita

Lots of the healthy recipes I make contain water… most of the time I don’t even think about it. I fill the kettle to make stock, I boil a pan of water to make pasta and rice, but what is in normal tap water? Lots of impurities that’s what!

Brita have teamed up with Lisa Faulkner to promote ‘Better with Brita’; a campaign to encourage us all to use filtered water for better tasting food and drink. Lisa knows what she is talking about too having written several cookbooks following her success on Celebrity Masterchef.

Lisa Faulkner 2

I’ve used Brita before, my parents used to swear by filtered water to prevent the build up on limescale in their kettle and also for a clearer brew! Being asked to try this product reminded me how much nicer filtered water tastes as well as helping to keep our appliances clean.

brita 1

To put this to the test I made my bolognaise (recipe HERE) using filtered water to make the stock and also to boil my pasta. The flavour was a lot cleaner and just testing this made me realise how much I use water in cooking.

brita 2

As well as better tasting food this obviously makes water taste better, especially in the lovely weather we have been enjoying. I put my jug in the fridge so I now have chilled filtered water whenever I want it. I’m dreadful at remembering to drink enough water throughout the day so this is now motivating me to drink more. Perfect! And look how pretty and colourful the new Brita jugs are…

Lisa has also created some recipes for the campaign and I can’t wait to try the slow roast lamb with basmati pilaf…

brita 3

Serves: 6 Preparation time: 35 minutes Cooking time: 5 hours


Shoulder of lamb
600g shelled broadbeans
600g peas
1 bunch mint chopped
1tsp chopped rosemary
330g basmati rice soaked in water (filtered)
3 onions
3 garlic cloves
1L of chicken stock made with filtered water
Salt & pepper
Olive oil
Lemon juice
40g butter
Salt & pepper


1. Preheat oven to 150ºC/gas mark 2 and cook the lamb shoulder for four to five hours, until the bones can be pulled clean. Pick off the meat and chop roughly, save the cooking juices.

2. In a pan heat two tablespoons of olive oil and cook the onions, garlic and rosemary. Drain the rice from the water, add to the onions and cover with stock. Stir together and bring to the boil, simmer for four to five minutes. Remove the pan from heat and cover, the rice will absorb the water and become tender.

3. Meanwhile cook the peas and broad beans in boiling water for about 10 minutes or until tender.

4. Heat the butter in a pan then add the peas, beans and lamb. Add the cooking juices from the lamb and Heat through.

5. Finally, in a large mixing bowl combine all the ingredients. Add the lemon juice and chopped mint at the last minute and stir through. Season and serve.

If you try this before me let me know how you get on!

Lisa Faulkner is launching the ‘Better with BRITA’ campaign highlighting how she uses BRITA filtered water as an ingredient in cooking for the best tasting food and drink. For details of BRITA products go to www.brita.co.uk.

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