Ever wanted to eat like a City player? Well now you can, with the Carrington City chefs revealing some of their secret recipes so everyone can enjoy the food the players are served after training.

The food is generally low fat and high in nutrients - as well as being quick and easy to prepare.

Here's the next dish in our series - a favourite meal of Joleon Lescott and Roberto Mancini, no less. Let us know on our official Facebook or Twitter pages if you give the meals a try, plus any twists you add!

PAN-FRIED SEA BASS WITH RICE SALMON SALAD AND SWEET POTATO

(Serves two)

Ingredients needed :

Fillet of sea bass

30g basmati rice

½ fillet of salmon

2 tsp sweetcorn

6 cucumber slices

2 chopped sunblush tomatoes

1 tsp parsley

1 tsp lemon zest

½ squeezed lemon

Salt and pepper

1 sweet potato

1 tsp olive oil

Method:

First, boil the basmati rice for 11 minutes and  then allow to cool down in a bowl. Then add the sweetcorn, salmon, cucumber, tomatoes, parsley, lemon zest and squeezed lemon and combine together.

Peel and dice the sweet potato and boil for 11 minutes. Roast the potato on high for three minutes until golden brown. Finally, pan-fry the sea bass in olive oil for six minutes on each side and season with salt and pepper either side.

Recipe created by Carrington chef Emma McAnaw.

Look out for new recipes every month in the latest issue of ManC - the official magazine of MCFC..