Try as I might, I am rarely on time for anything. So when Chloe arrived bang on her due date, we were a little taken aback. I finished work on a Friday and began having contractions at 7 a.m. on Monday, so skipped the week off I'd spent months anticipating and launched straight into the euphoria but sheer exhaustion of motherhood.

This time, keen to get a little rest in before the mayhem, I wrapped up work two weeks before I was due. Yet now, at 40 weeks and two days pregnant (i.e. officially overcooked), it's crystal clear that no two babies are the same. Perhaps this one can sense that it's really way too hot outside. Maybe she's also waiting around to see just how many of the labour-stimulating facts and myths I am willing to experiment with.

So, keen to get things moving and after a comprehensive Google, I discovered that nipple stimulation and castor oil are both apparently options…. However, with the baby due any second I am surrounded by anxious grandparents and hardly likely to sit around playing with my boobs. Castor oil works because in part it's a major laxative, which can have the effect of stimulating the uterus too. But surely labour can be undignified enough without the danger of horrifying the midwives with a major case of the runs? Having said that, I'm sure they have seen it all before, but the lovely husband might be scarred for life.

Moving on, Google tells me that eating pineapple, drinking raspberry leaf tea and taking long walks are also effective. Thank god! Those I can do. Of course, a number of friends (who think they are funny) keep reminding me that sex is supposed to be a good kick-start. Nice in theory and I don't mean to be a prude, but the idea of the utterly ridiculous spectacle that would be me getting frisky at 40 weeks pregnant, makes me fall about laughing. And seeing as the lovely husband also cracks up every time he looks at my profile (my basket-ball pregnancy is apparently very entertaining) I am not sure he would be so keen either. Of course it is a brave man who repeatedly laughs at his pregnant wife. He has been warned.

Whilst we're on the frisky topic, let me clear something up. After a little online research, I discovered that one of the reasons that sex works as a labour stimulant is that the prostaglandins in sperm help to soften the neck of the womb. However, scientists have discovered that these prostaglandins are more effective when ingested. Male scientists no doubt. Female scientists would have buried this particular nugget of information in an act of women's solidarity. As it's now out there in the public domain, I don't feel too bad about sharing, but to all the pregnant girls out there, please feel free to burn this after reading!

So where does that leave me? Eating pineapple, brewing raspberry leaf tea and of course, making a good old fashioned curry. For years, old wives have been spreading the word that curry helps to get babies moving perhaps because the spice simply helps to liven up babies that have got a little too comfy. And whilst the simplest option would be to pop down to the House of India, the lovely husband pointed out that I wouldn't actually fit in to one of their booths. As I mentioned, he's a brave man.

Fortunately, he's redeeming himself by conjuring up a curry in the kitchen. He's using our favourite recipe but adding pineapple just in case it happens to help. Regardless, pineapple makes a tasty addition so if you fancy a healthy curry this weekend, give this one a try.

Healthy Chicken and Pineapple Curry

Ingredients:

4 cups leftover roast chicken, chopped into bite sized pieces

1 large onion, finely chopped

1 inch of fresh ginger, pressed

1 large clove garlic, pressed

2 tbsps light olive oil

1 tbsp lemon juice

4 tsps honey

1 tsp garam masala

1 tin chopped tomatoes

1 cup chopped fresh pineapple

2 cups chicken stock (I use the organic chicken "better than bouillon")

Home made curry powder (all teaspoons heaped): 2 tsps ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 2 tsps paprika, 2 tsps chili powder, 2 tsps fenugreek, 2 tsps brown rice or gram flour)

Method:

1. In a large casserole dish, heat the light olive oil and onions. Sautee on medium for five minutes, till the onions are translucent.

2. Press the ginger and garlic through a garlic press, discarding the rough fibrous bits and add the pulp/juice to the onions. Turn the heat down to low and stir constantly for one minute.

3. Add the curry powder mix and continue to stir for another minute. Don't let the spices burn.

4. Turn the heat back up again to medium, and add ¼ cup chicken stock to the curry paste. Stir in and allow the sauce to thicken. As the sauce thickens into a paste again, continue to add more of the stock, until it has all been stirred in.

5. Add the tin of tomatoes, stir in and set the sauce on to simmer for half an hour. It's important you allow the time to do this as the flavours take a while to draw out and merge! Add more hot water if the sauce becomes too thick.

6. Once the sauce has "cooked", add the lemon juice, honey, pineapple and garam masala.

7. Once the sauce is a good consistency (not too thick, not too runny – you can reduce the liquid by boiling off water if necessary), add the chopped chicken.

8. Stir well and heat through till piping hot all the way through.

9. Serve with brown rice and a green salad.

l The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the U.K. Please note that she is not a Registered Dietitian. She can be contacted at nourishbda@gmail.com