This is a rich, deeply-flavoured family chicken dish. Funnyman and I love spicy food so I added a whopping half tablespoon of ground cayenne pepper which added a satisfying ‘kick’, but you can omit it if you are cooking this for kids, or reduce the amount for the those who don’t like spicy food. This creamy chicken dish can be enjoyed over Cauliflower Mash, Cauliflower Rice or shirataki / konjac noodles… It’s absolutely delicious!
This dish was inspired by a staff meal I enjoyed while working at the Duck several years ago. (Imagine having the chefs of a 3-Michelin star restaurant cooking your lunch every day?) It is one of my favourite dishes to make using cod and I can’t stress enough how delicious it is. You simply have to try it for yourself. Each cod portion is approx 120g / 4.2oz and is poached in an enormous amount of cream. The stars of the show are the jammy onions hidden under the cod and the generous amount of freshly chopped dill scattered over after baking. Double up the recipe to make this for your family, and enjoy alongside some high-fibre vegetables.
I LOVE fresh oregano, but struggle to find it here in the UK. When I spot it in the Trose, I grab a packet and make this dish! Its key to the overall flavour. If you have the same struggle I do, I advise you wait until fresh oregano can be sourced, as dried oregano may alter the flavour I worked so hard to perfect. The other predominant element is the lemony flavour throughout the dish. Its a fresh and essential part of the dish. The tomatoes and roasted red onions bring a sweetness in every mouthful, and the whole lot bakes in a pre-cooked (non-cauliflower-tasting) cauliflower rice. A fantastic dish to break a fast or to enjoy at dinner if your macros allow for 12g carbs in one sitting. Its a rich and tasty dinner, and all the flavours just work. Step-by-step pics to help you along …
Get a little creative with ground beef and savoy cabbage and spend some time making these attractive little parcels. I used the full yield of the Roasted Tomato Sauce recipe for this dish, so be sure to have that prepped and ready before beginning. (You could, alternatively use 500g / 18oz of passata, but I want to encourage you to make your own sauces so you know exactly what has gone into them.) One serving = 2 parcels (as pictured) so this recipe will happily feed a family of 4.
Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit though, I dated two blokes in my life that wouldn’t touch them – until they tried mine. I don’t want to blow smoke up my own ass, but the one was completely converted, and I am married to the other one who puts in formal requests for me to make this dish. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened and reduced so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron.
Backpacking around Vietnam with Funnyman in 2010 was one of our best holidays ever! I recall having pho bo (pronounced “fuh” – not “foo” or “foh”) for the first time in Hanoi – and I was blown away! I happily slurped it down numerous times as we travelled from north-to-south over those 3 weeks! Now, many years later and hardcore into my low-carb lifestyle, I wanted to relive those awesome memories. I created a quick 15-minute low carb pho bo using the (konjac / shirataki) ‘noodles‘ from the UK company Eat Water’s range to make it low-carb friendly. I LOVE THIS.
This recipe is a fantastic example of how versatile my Keto Creamy Cauliflower Mash is! This is a simple, hearty and comforting fish pie (coming in at 6.2g carbs per serving) and an ideal meal for the chilly evenings here in the UK. I have seen many stores sell ready “fish pie” mixes (usually a mix of chopped white fish, chopped salmon and chopped smoked haddock) which is handy, but I added prawns to my version to make it a wee bit fancier. This dish is just too lovely and I can’t wait for you to try it! Great with greens on the side, if desired.
This is a fantastically spicy Moroccan seafood can (mostly) be completely prepared the day before serving. When ready to eat, you will need only 10-15 minutes in the kitchen to reheat and finish the cooking – giving you plenty more time to spend with your guests. If you happen to have visited Morocco and returned with the mandatory keepsake tagine, now is your time to whip it out and use it to serve the dish. The dish is spicy, so adjust the minced chili to your liking.
This recipe doesn’t require a long-winded headnote because it is so fabulous! It’s SO simple, SO tasty and I bet your kids will love it! This recipe yields 3 servings and would go well with a lovely, fresh green salad. Each hearty serving comes in at only 6.6g carbs. You could double the recipe to serve 6 (using the handy plug-in below) – and use a larger casserole. Be sure to use Gruyere cheese, as I am not sure Cheddar or any other cheese would pack the same punch.