Chocolate almond torte

Serves - 8

This chocolate torte is rich and delicious, and you can tailor it to your liking with all kinds of flavour additions. I first made a flourless chocolate almond torte many years ago when my mum discovered she was intolerant to wheat. I was worried it would be dry as the top cracked in the oven, but when we cut into it it was rich and moist and amazing!

This version is even better as there is no added sugar, and with the addition of nuts is very like a brownie.

Nutrition per serving

Fat: 22 g

Carbs: 13 g / Fiber: 2 g (Net Carbs: 11 g)

Protein: 5 g

Ingredients

• 100 g Chocolate 85% cocoa

• 100 g Butter

• 2 Eggs

• 50 g Erythritol

• 50 g Almond Flour

• 50 g Toasted Chopped Nuts

• 2 T Rum, Brandy or Espresso (optional)

• 1 t spice (optional)

• Sea Salt to taste

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Method

1. Preheat the oven to 180 ºC / 350 F.

2. Chop and melt butter and chocolate over a bain-marie.

3. Separate eggs and mix yolks with sweetener until pale.

4. Stir in the cooled chocolate mixture and add the almond flour, nuts and any additional flavourings.

5. Whisk eggs whites until stiff and then fold into the mixture.

6. Pour batter into a loose bottom torte pan, and bake for 20 mins.

7. Cool and serve with raspberries.

Roast chicken, leek & mushroom pie

Serves - 6

I spotted gluten free puff pastry (ready rolled) at the supermarket and thought I’d make a chicken pie. It’s rare I buy products like this but every once in a while it’s a lovely treat. This pastry is made from rice flour, pea flour and buckwheat flour.

This recipe is part roast chicken part stew, then topped with a golden puff pastry square.

Nutrition per serving

Fat: 43 g

Carbs: 32 g / Fibre: 5 g (Net Carbs: 27 g)

Protein: 79 g

Ingredients

• 1.5 kg whole chicken

• 1 t smoked paprika

• 20 g butter

• 1 leek

• 200 g field mushrooms

• 30 g fresh thyme

• 200 ml white wine

• 3 T Crème fraîche

• 300 g gluten-free puff pastry

• 1 egg

• 300 g green beans

• olive oil

• salt & pepper

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Method

1. Preheat oven to 180ºC / 350 F.

2. Bring chicken to room temperature, place in a large roasting dish, rub with smoked paprika.

3. Place butter on top of chicken and roast for 1 hour and 20 mins.

4. Remove from chicken and allow to rest.

5. Pour fat and jus from the roasting tin into a large pan.

6. Chop and wash leek, and add to the pan and cook down for 10 mins.

7. Peel and chop field mushrooms and add to the leeks. Pick and add fresh thyme and cook down for 20-30 mins.

8. Shred all chicken meat off the bone. You can use the carcass to make bone broth and freeze for future use.

9. Add wine to leek and mushroom mixture and cook off alcohol for 5 mins.

10. Stir in crème fraîche and add chicken.

11. Cut pastry into 50 g rectangles, place on a baking sheet, score diagonally with a sharp knife and brush with egg wash.

12. Bake pastry pie tops for 20 mins.

13. Simmer green beans for 5 mins, drain and serve drizzled with olive oil, salt and pepper.

14. Dish up pie mixture onto plates, top with golden pastry tops and green beans.

Ratatouille

Serves - 4

Lovely hearty vegetable stew bursting with fibre and medicinal herbs.

Oregano’s antibacterial and antioxidant properties makes it a very useful addition to a gut health protocol as it send bad bacteria packing and may also protect against some viruses. It also neutralises free radicals and reduces inflammation.

Nutrition per serving

Fat: 5 g

Carbs: 21 g / Fibre: 9 g (Net Carbs: 12 g)

Protein: 5 g

Ingredients

• 1 aubergine

• 1 courgette

• 1 onion

• 1 red pepper

• 6 mushrooms

• 2 cloves garlic

• 400g tinned tomatoes

• 2 T oregano (fresh or dried)

• 1 t smoked paprika

• 1 t chilli flakes

• avocado oil

• mozzarella (optional)

• olive oil

• salt & pepper

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Method

1. Preheat oven to 180ºC / 350 F.

2. Cut aubergine, courgette, onion and red pepper into chunks.

3. Drizzle with avocado oil and 1 T oregano and bake for 30 - 40 mins.

4. In a pan sweat garlic in avocado oil.

5. Add tinned tomatoes and herbs.

6. Fill the empty tin half full of water, pour that in and simmer for 10 mins.

7. Add roasted veg to the pan and continue to cook for another 20 mins.

8. Serve ratatouille with mozzarella and a drizzle of olive oil, salt and pepper.

Spiced apple & oat crumble

Serves - 6

This crumble is nutty, buttery and delicious and so easy to make. There is no additional sugar added, just a tiny amount of maple syrup. The topping is wheat and gluten free.

This recipe is high in fibre, making it a great dessert option for balanced blood sugar and gut health. I haven’t added additional sweetness to the apple mix, I think the sharpness works well. If you want to add more sweetness you can add raisins to the apple mixture or serve with custard for a sweet - sour contrast.

Nutrition per serving

Fat: 21 g

Carbs: 33 g / Fiber: 7 g (Net Carbs: 26 g)

Protein: 7 g

Ingredients

• 1 kg Bramley apples (3 large cooking apples)

• 2 t ground cinnamon

• 1/4 t ground allspice

• 1/4 t ground cloves

• 100 g ground almonds

• 100 g oats

• 50 g roughly chopped walnuts

• 50 g butter

• 1 T maple syrup

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Method

1. Pre-heat oven to 180ºC / 350 F.

2. Wash, core and slice apples leaving the skin on.

3. Cut apples into chunks, I cut each apple into 24 pieces.

4. In a large pan add apple chunks, water and spices, and stew for 25 mins, stirring regularly.

5. In a large mixing bowl, mix ground almonds, oats and chopped walnut pieces.

6. Mix in oats and chopped walnuts and spread oat topping over apple slices.

7. Melt butter in a small pan and once melted stir in maple syrup.

8. Pour over oat mixture and mix thoroughly.

9. Add partially stewed apples to an overproof dish.

10. Top with oat mixture and bake for 30-40 mins, till golden on top.

11. Serve hot with cream or custard.

Beetroot & carrot soup

Serves - 4

This is a lovely soup to enjoy as Autumn begins to set in. You can spice it up however you like. Here I’ve used tandoori masala spice, a mixture of ginger, garlic, fenugreek, mace, cassia, clove cumin, pepper and cardamon.

Beetroot is amazing for the blood. Beets contain fibre, vitamin B9, manganese, potassium, iron, and vitamin C. Carrots are great for eye health and hormone balance. The orange colour is beta carotene which converts into vitamin A. They also contain B6 + B7 (biotin), potassium, and vitamins K1 which coagulates the blood and improves bone health.

Nutrition per serving

Fat: 6 g

Carbs: 17 g / Fiber: 4 g (Net Carbs: 13 g)

Protein: 2 g

Ingredients

• 300 g beetroots

• 200 g carrots

• 1 red onion

• 2 celery stalks

• 1 clove garlic

• 1 T olive oil

• 1 t tandoori masala

• 1/2 t chilli flakes

• splash of Worcestershire sauce (optional)

• Feta cheese (optional)

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Method

1. Dice onion and celery and add to a large pan with olive oil and sweat down for 10 mins.

2. Wash and chop carrot and beets with skin on, add to the pan and cook for 10 mins.

3. Add water and simmer on low for another 10 - 20 mins, till the veg is tender (use a sharp knife to test).

4. Allow soup to cool slightly and carefully blend using a stick blender, or liquidiser (be careful, hot soup can be explosive).

5. Serve in bowls with a crumble of feta cheese on top.

Chilli ginger beef

Serves - 2

A great recipe to give you a boost! Ginger and garlic are great for your metabolic and immune health.

Beef is an amazing protein source for building strong and lean muscles. Also a great source of iron, zinc, selenium, B vitamins and phosphorus.

It’s also super easy and quick to make.

Nutrition per serving

Fat: 35 g

Carbs: 10 g / Fiber: 3 g (Net Carbs: 7 g)

Protein: 32 g

Ingredients

• 2 fillet steaks

• thumb of ginger

• 2 garlic clove

• 1 t Chinese 5 spice

• 1 onion

• 1 pak choi

• 1/2 fennel bulb

• 1 t chilli flakes

• 1 T coconut oil

• 1 T tamari

• 2 T sesame oil

• 20 g coriander or holy basil

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Method

1. Slice onion into half moons, and shred fennel bulb.

2. Heat coconut oil in a wok.

3. Chop garlic and ginger into thin strips and add to the pan.

4. Add onion, fennel, pak choi and the rest of the spices.

5. Stir fry for 5-10 mins.

6. Roughly chop and add coriander or holy basil.

7. Rub steak with coconut oil, fresh cracked pepper and some spices if you like and fry separately for 3 mins each side - so still pink in the middle.

8. Once cooked rest for a moment then slice into thin strips and serve on top of stir fried veg.

Blueberry & cherry crumble

Serves - 4

This is a lovely dish to make with fresh or frozen berries. Here I’ve used frozen blueberries and cherries - so handy to have in the freezer for whenever you need them, but you can use any berries you prefer.

This crumble is buttery and delicious and so easy to make. You can make it with more fruit in a deeper dish if you want. I quite like the drier consistency of this version, with a drizzle of cream.

Nutrition per serving

Fat: 32 g

Carbs: 42 g / Fiber: 10 g (Net Carbs: 32 g)

Protein: 12 g

Ingredients

• 200 g frozen blueberries

• 200 g frozen cherries

• 2 t ground cinnamon

• 50 g butter (softened)

• 100 g ground almonds

• 100 g oats

• 50 g walnuts

• 1 T maple syrup

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Add frozen berries to a ceramic dish and sprinkle over ground cinnamon.

3. In a mixing bowl mix together butter, ground almonds, oats, and nuts to form a crumble mix.

4. Add maple syrup, mix through and cover over the fruit.

5. Bake for 30 mins, checking and mixing the topping to stop it over browning.

6. Serve with cream or yoghurt.

Spinach curry with cauli pilau & quick lime pickle

Serves - 4

When I worked near Exmouth Market in London I would often get a delicious spinach and agushi curry for lunch from a Ghanaian street food vendor, served with jollof rice and plantains. I thought I would like to use that dish as inspiration, but when I started making it, it developed into more of an Indian dish.

Served with a cauliflower pilau and a cheaters quick lime pickle using preserved lemons (inspired by a Jamie Oliver recipe).

Nutrition per serving

Fat: 20 g

Carbs: 34 g / Fiber: 15 g (Net Carbs: 19 g)

Protein: 11 g

Ingredients

• 650 g frozen spinach or 500 g fresh spinach

• 1 onion

• 1 T coconut oil

• 1 T grated garlic

• 1 T fresh grated ginger

• 2 t smoked paprika

• 1/2 hot smoked paprika

• 2 t mild curry powder

• 2 t garam masala

• 50 g pumpkin seeds

• 400 ml chopped tomatoes

• 200 ml coconut milk or cream

• 500g cauliflower

• 1 t cinnamon

• 1 t turmeric

• 6 cardamon pods

• 800 ml boiled water

• knob of butter

• 2 limes

• 100 g preserved lemon

• 2 t tandoori masala powder

• 2 T tomato puree

• 1 T fresh grated ginger

• 20 g fresh coriander leaves

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Method

1. Dice onion and fry in coconut oil in a large pot on low till slightly caramelised.

2. Grate and add garlic, fresh ginger, spices and cook for a few minutes.

3. Add the defrosted and drained or fresh spinach and cook for 10 mins.

4. Add chopped tomatoes and coconut milk.

5. Blend pumpkin seeds, add to the pot and simmer on low for 15-20 mins.

6. Blend the cauliflower till it resembles rice.

7. Add to a saucepan with cinnamon, turmeric, cardamon pods and boiled water to cover.

8. Simmer for 15-20 mins.

9. Grate and squeeze the limes.

10. Chop the preserved lemon, remove any pips and mix with the lime zest and juice.

11. Grate and add ginger, spices, tomato puree and chopped coriander and mix well.

12. Drain cauliflower and serve with spinach curry and quick lime pickle.

Spiced baked pears with mascarpone & walnuts

Serves - 4

Feel the magic of the festive season with these spiced baked pears. Using only the natural sweetness of the fruit this is the perfect way to eat carbs - consuming the whole fruit, including the peel and cooking for maximum nutrient absorption.

Pears are in season in Autumn and Winter and are an excellent source of fibre, potassium, and vitamins C and K. Plums add a lovely sweetness to this dish and are a good source of fibre and vitamin C.

Mascarpone with rum make this dish quite decadent and great for special occasions!

Nutrition per serving

Fat: 14 g

Carbs: 42 g / Fiber: 9 g (Net Carbs: 33 g)

Protein: 4 g

Ingredients

• 4 pears

• 4 plums

• 1 t cinnamon

• 2 star anise

• 400 ml chai tea

• 200 g mascarpone or greek yoghurt

• 25 ml Rum (optional)

• 50 g toasted walnut pieces

• dusting of cinnamon

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Wash and cut pears in half leaving the stalk in.

3. Use a spoon or melon baller to remove seeds.

4. Brew chai tea for a few minutes and remove tea bag.

5. Cut plums in half, remove stones and then cut into quarters.

6. Add to a saucepan with chai tea and star anise and simmer for 15 mins.

7. Mash plums with fork or potato masher and pour the mixture into an oven proof dish.

8. Top mixture with pear halves and dust with cinnamon.

9. Bake for 30 - 45 minutes - till pears are cooked.

10. Mix mascarpone with rum if using.

11. Remove dish from the oven and divide pears and plum mixture between serving bowls.

12. Add mascarpone or greek yoghurt, toasted walnuts and dusting of cinnamon.

Chocolate & black bean chilli

Serves - 4

This is one of my absolute favourite recipes. Indulgent and packed full of nutrition. I had it for the fist time in a gastropub in south London many years ago, and was blown away by how delicious it was, I tried to recreate it.

Black beans are high in resistant starch, which is a powerful prebiotic. They are also high in phytonutrients, flavonoids, protein, magnesium and zinc. I much prefer them to the usual kidney beans traditionally used in chilli recipes. Cocoa is also a powerful prebiotic and rich in antioxidants - as well as being totally delicious.

This is perfect served with cauliflower rice or brown rice and topped with guacamole or soured cream.

Nutrition per serving

Fat: 31 g

Carbs: 20 g / Fiber: 7 g (Net Carbs: 13 g)

Protein: 26 g

Ingredients

• 500g minced beef

• 1 large onion (finely chopped)

• 3 cloves garlic

• 1 T coconut oil or beef dripping

• 3 t cumin

• 2 t coriander

• 1 t smoked paprika

• 1 t chilli powder

• 2 t cocoa powder or 2 squares of dark chocolate

• 400g black beans (cooked)

• 400g tinned plum tomatoes

• 200 ml water

• 1 T tomato puree

• handful coriander leaves

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Method

1. In a large pan, melt oil and fry onion.

2. Add crushed garlic and 1 t cumin.

3. Add beef and cook till browned.

4. Add black beans and cook for 10 mins.

5. Add tinned tomatoes, puree, water, cocoa and the rest of the spices.

6. Let simmer for 30-40 mins

7. Serve with roasted cauliflower rice and guacamole.

Chocolate fondant

Serves - 2

Rich dark chocolate pudding, perfect with seasonal berries and a splash of cream.

This recipe is so indulgent - you can’t believe it won’t pile on the pounds! It’s a real dinner party dessert winner, but is actually super simple to make make - just make sure your moulds are nonstick otherwise you may need to serve them in their pots - which is also fine.

Nutrition per serving

Fat: 38 g

Carbs: 7 g / Fibre: 2 g (Net Carbs: 5 g)

Protein: 8 g

Ingredients

• 2 eggs

• 2 t ground almonds

• 40 g butter

• 50 g chocolate 85%

• 2 t cocoa powder

• 1 t olive oil or avocado oil.

• seasonal berries

• pouring cream (optional)

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Method

1. Pre-heat oven to 180ºC / 350 F.

2. Melt butter and 40 g of chocolate (reserving 10 g for the melting centres of the pudding) over a bain-marie or in the microwave.

3. Mix in ground almonds.

4. Mix through eggs with a whisk.

5. Grease 2 non stick pudding moulds or holes in a muffin tin with little olive oil or avocado oil.

6. Pour in chocolate mixture.

7. Break remaining choc into small chunks and insert into the centre of each pudding.

8. Bake for 7 mins.

9. Remove puddings with a knife or spoon and serve with fresh seasonal berries and pouring cream.

Duck & pumpkin laksa

Serves - 4

Warming spices, sweet pumpkin and coconut milk make this a deliciously warming, comforting and indulgent dish.

Duck is a rich source of B vitamins, selenium and healthy essential omega-3 fatty acids. It's a wonderful protein choice for autumn and winter.

We are adding another fabulous autumn ingredient - pumpkin. Pumpkin and squash are packed with antioxidant beta carotene, which converts to vitamin A and is great for eye health, heart health and healthy skin and hair.

Nutrition per serving

Fat: 35 g

Carbs: 35 g / Fibre: 12 g (Net Carbs: 23 g)

Protein: 26 g

Ingredients

• 2 duck breasts

• 1 t Chinese five spice

• 1 T coconut oil

• thumb of fresh ginger

• 1 red onion

• 2 celery stalks

• 100 g mushrooms

• 600g pumpkin, butternut or onion squash

• 200g fine green beans

• 120 g bamboo shoots

• 2 courgettes

• 2 T (50 g) Thai red curry paste

• 2 T fish sauce (optional)

• 400 ml coconut milk

• 20 g Thai basil or coriander (chopped)

• 2 t chilli flakes

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Method

1. Preheat the oven to 180ºC / 350 F.

2. If using butternut, remove skin with a vegetable peeler. For softer squash or pumpkin you can leave the skin on. Chop pumpkin into cubes.

3. Rub pumpkin with coconut oil and spread out on a baking tray and roast for 40-60 mins.

4. Remove duck breasts from fridge and allow to come to room temperature.

5. Pat dry with kitchen paper, score fat layer with a knife and rub with Chinese 5 spice.

6. Heat coconut oil in a large pan.

7. Chop onions, celery stalks and mushrooms and fry till coloured.

8. Remove skin from ginger with a spoon and chop into matchsticks. Add to the pan.

9. Add red Thai curry paste and cook for 5 mins.

10. Add coconut milk, fish sauce, green beans, bean sprouts and cook for 10-15 mins.

11. Spiralise courgette and add to the pan to wilt. Adding a lid will help this along.

12. Add roast pumpkin and holy basil to the pot.

13. Heat a dry skillet and add the duck breasts skin side down. Cook for 5 mins, so the fat becomes golden brown.

14. Transfer duck breasts to a roasting tray skin side up and roast for 15 mins.

15. Allow to rest on a chopping board for 5-10 mins, before slicing.

16. Serve pumpkin laksa in deep bowls.

17. Add sliced duck breast and a sprinkle of chilli flakes and serve.

Apple & oat crumble

Serves - 6

Apple crumble with a low carb twist. Nothing says autumn quite like warm spiced apples. We are going to minimise the sugar content by mixing in another ingredient - courgette.

Simple and delicious. Serve with whipped cream and elderberry tea with raw honey to give your immune system a boost as the temperature drops and cold and flu season approaches.

Nutrition per serving

Fat: 11 g

Carbs: 26 g / Fibre: 6 g (Net Carbs: 20 g)

Protein: 3 g

Ingredients

• 400 g cooking apples

• 200 g courgette

• 100 - 200 ml water

• 2 t cinnamon

• 100 g oats

• 50 g chopped nuts

• 50 g butter

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Core apple and cut into cubes leaving skin on.

3. Cut the courgette into cubes leaving skin on.

4. Add apples and courgette to a pan with the water, cinnamon and simmer on low for 15 mins - stir regularly.

5. In a mixing bowl, mix together oats, chopped nuts and soft or melted butter.

6. Spread the apple mixture into an oven proof dish.

7. Top with oat mixture and bake for 25 mins.

8. Serve hot with whipped cream or coconut cream.

Aubergine lasagne

Serves - 6

As the seasons change and the colder months start drawing in, it's good to increase warming spices, dishes, stews and soups.

This lasagne is just as delicious as the pasta sheet version without the processed carbs. I like to cram as much veg into this as possible, and plenty of herbs and spices as well. Experiment adding different vegetables.

Serve with a chopped herb salad for a filling dinner that doesn’t leave you feeling tired and sluggish. This recipe makes 6 portions. You can portion them up and place a few in the freezer for later.

Nutrition per serving

Fat: 32 g

Carbs: 23 g / Fiber: 10 g (Net Carbs: 13 g)

Protein: 36 g

Ingredients

• 500g minced beef

• 1 T coconut oil

• 1 large onion (chopped)

• 1 stick celery (chopped)

• 60 g mushrooms (chopped)

• 1 courgette

• 1 red pepper (chopped)

• 3 garlic cloves

• 2 T fresh or dried oregano

• 400g tinned chopped tomatoes

• 200ml water

• 1 T tomato puree

• 1 T green pesto

• 1 t dried chilli flakes

• salt & pepper

• 2 aubergines

• 1 T pink salt

• 400g grated mozarella

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Method

1. Slice aubergines into thin slices. salt on both sides and leave for 1 hour in a colander over a large bowl.

2. In a large pan, sweat chopped onion and celery till coloured.

3. Add mushrooms, cook for 10 mins, then add courgettes and peppers and cook for a further 10 mins.

4. Add beef mince, garlic and cook till browned.

5. Add tinned tomatoes, water, puree, pesto, chilli flakes and picked oregano leaves.

6. Preheat oven to 180ºC / 350 F.

7. Pat aubergine slices dry with kitchen roll, brush with olive oil and lay on a baking sheet.

8. Bake for 10 mins each side.

9. In a lasagne dish add a layer of aubergine slices.

10. Top with a layer of beef ragu.

11. Add a layer of mozzarella.

12. Repeat layers.

13. Top with plenty of mozzarella.

14. Bake for 30 mins.

15. Serve with chopped herb salad.

Almond tart with cherry sauce

Serves - 8

Cherries are amazing! Beautifully coloured these summer fruits are rich in antioxidants and anti-inflammatory compounds, vitamin C, potassium, magnesium, fibre and B vitamins.

Cherries and almonds are a lovely combination so I thought I would make a delicious wheat-free and processed sugar-free Bakewell tart inspired dish.

I’ve also added blueberries for extra nutrients, flavour and to create a lovely rich berry sauce. No need for any extra sweetening. Blueberries are high in antioxidants, fibre, vitamins C and K.

Nutrition per serving

Fat: 12 g

Carbs: 17 g / Fibre: 5 g (Net Carbs: 12 g)

Protein: 8 g

Ingredients

• 150 g ground almonds

• 4 eggs

• 50 g dates

• 2 t almond essense

• 1 t baking powder

• 25g flaked almonds

• 250 g cherries (de-stoned)

• 125 g blueberries (fresh or frozen)

• 2 t cinnamon

• 5 T water or chai tea

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Method

1. Preheat the oven to 180ºC / 350 F.

2. In a food processor blend dates, ground almonds till dates are well combined.

3. Add almond essence and egg yolks.

4. Whip eggs whites and add to the mixture.

5. Grease a loose bottom tart pan with butter or olive oil.

6. Spread the frangipane mixture into the pan, sprinkle with flakes almonds and bake for 20 mins.

7. In a saucepan heat cherries, blueberries, cinnamon and water.

8. Remove almond tart from the oven.

9. Serve hot or cold with cherry sauce and a pot of chai tea.

Harissa roast lamb & aubergine hummus bowl

Serves - 4

New season lamb is actually in season during Summer and Autumn time - though many assume it’s Spring.

Lamb is fantastic as it’s almost always raised on pasture. Slow cooking a shoulder joint produces the most succulent melt in the mouth meat with an amazing depth of flavour.

Aubergines are great for fibre, vitamins B1 and B6 and potassium. Pomegranates have a wonderful sharpness and sourness to them which cuts through lamb beautifully. They are high in vitamin C, fibre, potassium and antioxidants.

Nutrition per serving

Fat: 44 g

Carbs: 44 g / Fibre: 18 g (Net Carbs: 26 g)

Protein: 72 g

Ingredients

• 1 kg lamb shoulder

• 1 T harissa powder

• 250 ml water

• 2 aubergines

• 2 pointed red peppers

• 1/2 red cabbage

• 20 g flat leaf parsley

• 20 g fresh coriander

• 300 g hummus

• 1 pomegranate

• 4 T olive oil

• 1 T smoked paprika

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Method

1. Preheat oven to 220ºC / 430 F.

2. Rub lamb all over with harissa powder, place in a cast iron pot and allow the meat to come to room temperature.

3. Roast the lamb on high for 30 mins without the lid.

4. After 30 mins take the lamb out of the oven and reduce the temperature to 160ºC / 320 F.

5. Add a glass of water to the pot and return to the oven with the lid on and cook for 2.5 - 3 hours - checking hourly and adding more water if necessary.

6. Slice the aubergine lengthways into 8 strips. Do the same with the pointed pepper and add to a roasting tray.

7. Drizzle over olive oil and a little harissa and rub so everything is coated and roast for 1 hour.

8. Cut pomegranate in half, hold half in your hand with the cut side between your fingers over a bowl hit the back of the fruit with a wooden spoon so the seeds fall out.

9. Take lamb out of the oven transfer to a roasting tray and allow to rest for 20 mins before shredding with 2 forks.

10. Finely shred red cabbage and add to serving bowls.

11. Add roasted aubergine and peppers to the bowl.

12. Add pulled lamb, herb salad and hummus.

13. Mix paprika with olive oil and drizzle over hummus.

14. Top with pomegranate seeds and serve.

Beetroot fudge brownies

Serves - 5

I wanted to create a treat recipe with beetroot. Beets are incredibly nutritious and fantastic for blood and body tissue health. They are a great source of folate (B-9), vitamin C, potassium, iron, manganese and fibre.

For this recipe simply steam fresh beetroot for around 30 mins or until tender, no need to peel them. You can of course buy ready cooked beets.

I’ve sweetened this brownie with dried prunes and dates. Prunes are great for digestive health. They are a great source of fibre, potassium, manganese, copper, magnesium, Vitamins A, K, B6 and niacin (B-3).

This is just a small batch. You can double it up using 2 loaf tins with liners, or a larger baking tray (you may need to bake it for longer in a larger tray).

You could also add nuts, coffee or spices and serve with summer berries.

Ingredients

• 50 g steamed beetroots

• 50 g dried pitted prunes (partially rehydrated)

• 25 g chopped dates

• 100 ml chai tea

• 25 g ground almonds

• 1 egg

• 1/2 t baking powder

• 1 T almond butter

• 1 T cocoa powder

• 50 g 85 % dark chocolate

• 50 g butter

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Chop prunes and dates to make sure all the stones have been removed.

3. In a food processor blend cooked beetroot, prunes, dates and chai tea.

4. Add egg, baking powder, ground almonds, cocoa powder, almond butter.

5. Melt butter and chocolate over a bain marie.

6. Pour into food processor and blend till smooth.

7. Pour the batter into a paper lined tin and bake for 20 mins (I used a loaf tin with paper liner).

8. A stick should come out clean, but it should still be gooey.

9. Allow to cool and then place in the fridge to firm up.

10. Once chilled and firm, slice and serve.

Crab with warm zesty slaw

Serves - 3

This is a lovely fresh and light dish to have during the spring and summer months.

A mix between a pasta dish and a summer slaw salad. You can have this warm or chilled, as a main meal or starter size course in smaller portions.

Crab meat is rich in zinc, selenium, folate, B12 and omega 3 fatty acids.

Ingredients

• 250g crab meat

• 3 crab claws

• 1/4 celeriac root

• 1 courgette

• 1 carrot

• 5 asparagus spears

• 1 T avocado oil

• 2 T bio yoghurt

• 2 T paleo mayo

• 20 g flat leaf parsley

• 20 g dill

• 1 lemon (zest & juice)

• 20 g fennel bulb

• salt & pepper

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Method

1. Using a spiraliser, grater or vegetable peeler, create noodles from the celeriac, courgette and carrot.

2. Heat some avocado oil in a pan and wilt down the noodles.

3. Chop tips off the asparagus and half them. Add to the pan.

4. Using a vegetable peeler create strips from the asparagus stalks and add to the pan.

5. In a large mixing bowl, add the yoghurt, mayo, lemon zest and juice.

6. Finely chop and add herbs, fennel buld and mix.

7. Add and mix in the crab meat.

8. When the vegetable noodles are soft, add to the bowl and mix till well combined.

9. Serve warm with crab claw on top and a slice of lemon.

Papaya pavlova

Serves - 2

Papaya or Paw Paw is a tropical fruit packed full of enzymes that aid digestion and antioxidants that reduce inflammation. The orange flesh is high in Lycopene, which is great for heart health and protective against certain cancers.

Papaya seeds are high in fibre, vitamins and minerals and are useful for neutralising harmful bacteria, E. coli, Staphylococcus, Salmonella and parasites. They should be consumed in small amounts.

Ingredients

• 4 eggs whites

• 1 T powdered erythritol

• 1 T apple cider vinegar

• 10 drops vanilla stevia

• 1/4 papaya fruit & seeds (250 g)

• 200 ml whipping cream

• 1/4 vanilla pod

• pinch of cinnamon

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Method

1. Preheat oven to 180ºC / 350 F.

2. Whip egg whites in a large bowl with erythritol, stevia and vinegar to stiff peaks.

3. Spoon into nests on a baking sheet covered in parchment paper.

4. Bake for 10 mins till golden.

5. Once cooled place nest on serving plates.

6. Whip cream with the seeds from the vanilla pod.

7. Cup papaya into cubes, removing skin and reserving seeds.

8. Cover meringue nests with whipped cream, papaya cubes and seeds.

9. Dust with cinnamon.