Lose 5lb in 5 days: It's the diet, by a top nutritionist, celebrities use to get results fast. Today the weight-loss guru behind the Burn reveals the secret to getting digestion moving fast

The Burn is an innovative set of easy-to-manage diet plans that target the underlying reasons why you’re carrying extra weight. Serves 4 2 tbsp extra-virgin olive oil or grapeseed oil 2 carrots, diced 1 red pepper, diced 1 celery stalk, diced 1 medium onion, diced 2 garlic cloves, minced 1 ½ tbsp chilli powder ½ tbsp ground cumin ½ tbsp paprika 1 tsp dried oregano ¼ tsp cayenne pepper ¼ tsp freshly ground black pepper 1 ½ litres/2 ¾ pints vegetable or chicken stock 200g/7oz dry lentils 425g / 15oz can black beans, drained and rinsed 425g / 15oz can diced tomatoes, with juice ½ tsp sea salt 75g/2¾oz sliced spring onion, white and green parts 40g/1½ oz chopped fresh coriander Juice of 1 lime Place the oil, carrots, red pepper, celery and onion in a large pan and cook, stirring, for ten minutes, until the vegetables are nearly tender and starting to brown. SHEPHERD’S PIE Serves 4 FOR THE TOPPING: 4 medium sweet potatoes 3 tbsp raw coconut oil ½ tsp sea salt ½ tsp ground cinnamon ¼ tsp ground nutmeg Pinch of cayenne pepper FOR THE FILLING: 1 tbsp extra-virgin olive oil or grapeseed oil 2 large carrots, diced 2 celery stalks, diced 1 medium onion, diced 1 tsp sea salt 2 garlic cloves, minced ¾ tsp ground chipotle pepper ½ tsp dried oregano ½ tsp ground cumin ¼ tsp ground cinnamon 450g / 1lb minced turkey 240ml/9 fl oz chicken stock Preheat oven to 220c/430f/gas mark 7. STUFFED COURGETTES Serves 4 4 medium courgettes 2 tbsp extra-virgin olive oil ½ medium onion, finely chopped ½ red pepper, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 ½ tsp sea salt ¼ tsp crushed red pepper flakes 450g / 1lb lean minced beef 110ml/3½ fl oz chicken stock 175g/6oz cooked quinoa 40g/1½ oz fresh mint, chopped 40g/1½ oz parsley, finely chopped PreheaT the oven to 190c/375f/gas mark 5. ITALIAN WONDER Serves 2 2 tbsp extra virgin olive oil 150g/5½ oz red onion, diced 500g/1lb 2oz courgettes, diced 150g/5½ oz shiitake mushrooms,sliced 1 tsp sea salt ¼ tsp freshly ground black pepper 400g cherry tomatoes 1 garlic clove, minced 1 tbsp fresh rosemary, chopped 1 tsp dried oregano 110 ml/3½ fl oz vegetable or chicken stock 1 tbsp fresh lemon juice 75g/2½ oz pine nuts 2 tbsp chopped fresh parsley Optional: 175g/6 oz cooked quinoa or wild rice Fry the oil and onion in a pan, stirring often, for about four minutes, until the onion begins to soften and brown.