Roasted cauliflower with a harissa and yoghurt dressing

Cauliflower head

Olive oil

Small Tub of natural Greek yoghurt

Tbls Garam masala


Tbls harissa

Pomegranate seeds

Cut the cauliflower into small florets and place on a greased baking tray sprinkle with olive oil and Garam masala and a little salt. Place in the oven for 15 minutes on approx 180 – turn the cauliflower half way through cooking.

In a bowl, add the yoghurt, harissa, pinch of sea salt and mix well.

Remove the cauliflower from the oven and place on a plate, sprinkle the dressing over the cauliflower and throw a handful of pomegranate seeds over the top – serve !

Panna Cotta

Without the sugar …….

300ml double cream

Raspberries or berries of your choice and a squeeze of lemon

Approx 5g powdered gelatine

Tsp vanilla essence

*Optional – tablespoon of stevia (I didn’t use it and for me the desert was sweet enough with the raspberries).

Place the cream in a pan and warm gently with the vanilla (if your using the Stevia add now).

In a separate bowl add the gelatine to a couple of tablespoons of hot water and mix well.

Just before the cream begins to boil, take it off the heat and add the dissolved gelatine mix. Stir until combined and the gelatine has disappeared.

Pour into 3 small ramekins.

Put in the fridge for at least 4 hours or until the mix has set.

Put the raspberries and a squeeze of lemon into a bowl and blitz with a handheld blender until smooth.

When ready to serve – remove ramekins from fridge and run the sides of the ramekins quickly under hot water – tip upside down onto a plate and top with the raspberry coulis mix – top with mint leaves and enjoy !

Chicken Ramen

My take on a chicken ramen. I used our Sunday roast carcass to make some bone broth and used that as my base (recipe for bone broth is on here).

Serves x3

*You will need 2 hard boiled eggs (shell removed) per person (I used 6)

1 litre Chicken stock (see previous recipes on here for stock recipe)

Leftover chicken from roast (or chicken thighs 1 to 2 per person – roasted and shredded).

1 tablespoon of miso paste

2 limes

500g of green vegetables. I used green beans, kale, broccoli.

3 large radishes finely sliced

3 spring onions finely sliced

1 small red chilli

1 pkt of zero carb noodles – or zoodles

*recipe for egg marinade

Clove of garlic crushed

Ginger – I used pre-crushed ginger 1 tablespoon

Star anise

200ml reduced carb Soy sauce

250ml Water

*Take all the above ingredients and bring to the boil. Now leave to cool; once cooled take the cooled shelled eggs (keep them whole – do not half) and place in an air tight container with the cooled soy mix. Make sure eggs are covered with liquid, and then seal with lid. Set aside in fridge for several hours. When ready to serve your ramen, remove from liquid (discard liquid) and cut in half.

Now to the ramen. Put the chicken stock in a large saucepan and add the miso paste. Bring to the boil. Once boiling, turn down and add the vegetables, cooked chicken, noodles. Just cook the vegetables until al dente- not soggy.

In your serving bowls, arrange the halved eggs, divide the chicken, noodles, vegetables and stock into the bowls and top with the slices of radish, spring onions and chilli. Squeeze in the fresh lime and a splash of soy sauce – now you’re ready to go!!


If the soy eggs sounds too faffy for you, just use hard boiled eggs and miss this bit out. The soy mix does make the eggs taste great but not essential.

Cottage Pie with an Indian Twist

Serves x4

You will need:

700g minced (lamb or beef)

1 diced white onion

1 small red chilli – diced finely

1 sliced leek

2 diced carrots

2 diced celery sticks

2 cloves of crushed garlic

Some puréed ginger

Spinach – approx 250g (enough to top sauce)

Glug of olive oil

2 large tomatoes diced

1 tsp turmeric

1tbsp coriander

1tbsp cumin

300ml Chicken stock

1 large cauliflower head

Knob of butter

Double Cream

Grated cheese for topping

Salt & Pepper

Preheat oven to 180.

Put the carrots, onion, celery, leek, chilli and garlic in a pan with the olive oil and cook until soft.

Once the vegetables are soft, add the meat and continue cooking. Once meat has browned, then add in tomatoes, ginger and stir around.

At this point, remove all leaves and core from cauliflower, stick the cauliflower in a steamer and steam until soft. Leave to one side with lid off to allow the steam to fully evaporate.

Now add the dry spices. Stir around and cook for a further 5 minutes. It should smell great around now. Add the stock, cover and leave to gently cook and bubble away for approx an hour. The sauce should reduce and thicken in this time, remove lid and cook for a further 20 minutes.

Sounds quite excessive cooking time, but this really allows the sauce to reduce and thicken to a great consistency – no one wants a sloppy cottage pie. Place sauce in an oven proof dish.

You should now have a lovely rich sauce. Top with spinach.

Now to concentrate on cauliflower mash. Put the cauliflower in a large dish with some butter and cream, salt and pepper and mash until it is the consistency that you are looking for. Add more butter and cream if needed.

Now add this smooth mash to your sauce and top with grated cheese of your choice.

Now place the cottage pie in the top part of the oven on approx 180 for 30 minutes and then remove, leave to rest for 5 minutes and serve – enjoy

Spicy Sausage Sauce

Ideal as a pasta/zucchini noodle sauce

Serves x4

1 tsp of sweet paprika

1 tsp of dried thyme

1/2 tsp of chipotle chilli flakes (or normal chilli flakes – use a teaspoon if you like very spicy foods).

Approx x5 sausages – skin removed

1 large red onion – diced

2 cloves of garlic – finely chopped

125ml of dry white wine

1 tin of chopped tomatoes

Salt & Pepper

Olive oil

Firstly, put a glug of olive oil in a pan and then add the paprika, chilli flakes and thyme.

Cook this for approx 3-5 minutes. Now add the sausage meat by crumbling it into the pan and add the diced onion, chopped garlic and cook for a further 10 minutes until the onions and garlic are soft – breaking the sausage meat up with the back of a wooden spoon.

After 10 minutes add the wine, tinned chopped tomatoes and season – now leave to bubble away on a low heat for a further 30 to 40 minutes, the sauce should thicken and become a beautiful rich colour.

I served a low carb pasta equivalent (actually 0 carbs) called pure noodles, these were a little like linguine and actually quite good, but you can serve it however you like.

I topped the pasta sauce with a large serving of grated pecorino, but Parmesan works just as well.

Low Carb Parmesan Chicken Strips

If you love breaded chicken, then you will love these low carb chicken strips.

You will need (feeds 4)

2 beaten eggs

X4 chicken breasts cut into strips

4 slices of cooked crispy bacon

150g almond flour

150g grated Parmesan

Salt & pepper

Handful of fresh chopped herbs

Firstly, cut your chicken into strips and preheat your oven to around 200 degrees

then take your beaten eggs and put on a plate. Now take your bacon and put it in a blender and blitz for 10 seconds. Now add almond flour, Parmesan, herbs and blend for around 20 seconds – then tip this mix onto a plate.

Now dip your chicken strips firstly into the egg and then into the dry mix, coat both sides and set aside.

Take a baking tray and lightly oil. Now lay the strips in a line (not overlapping) onto the sheet. Take a little olive oil and gently sprinkle over the top of the chicken and place in a hot oven for around 20-30 minutes; halfway through, turn chicken over.


You can also shallow fry them, I used avocado oil as it cooks well at high temperatures. You can shallow fry them in the hot oil for approx 15 minutes – again turning half way through making sure they don’t burn.

Remove from oven or pan (whichever cooking method you opted for) when brown and serve with whatever low carb dip you fancy (guacamole, hot sauce to name two).

Roasted Cauliflower

You can pretty much roast most vegetables but roast cauliflower is delicious and a great alternative to your normal steamed veg.

Preheat oven to 180.

Take your cauliflower and remove all leaves and the bottom part of the core of the cauliflower.

Now quarter the cauliflower. Take each quarter and cut into a further 2/4 pieces depending on how large you want your pieces.

Place florets onto a greased baking sheet and season with salt and pepper and a little olive oil. At this stage you can pretty much add any other seasoning that you fancy. I used a little garlic salt, turmeric and paprika – but you could use any flavour combinations that compliment your meal (bay, lemon, garlic, herbs, chilli). Now roast for 10 minutes.

After 10 minutes turn the florets and place back in the oven for a further 15/20 minutes (if you want to add cheese, add it at this point).

After 20 minutes your cauliflower should be cooked – test by piercing with a fork (cauliflower should feel soft).

Served below with roast chicken.