Dinner / Tea / The Family Meal

Pork stir-fry

  • soy sauce 2 tbsp

  • rice wine vinegar 1 tbsp

  • mirin 2 tbsp

  • groundnut oil

  • pork tenderloin 1, trimmed and cut into strips

  • red chilli 1, seeded and finely chopped

  • garlic 1 clove, crushed

  • ginger thumb-sized piece, grated

  • carrots 2, peeled and thinly sliced

  • spring onions 3, diced

  • kale 200g, washed and roughly chopped

Mix the soy, rice wine vinegar and mirin. Heat 1 tsp of oil in a wok until very hot. Dip the pork in the marinade, shake off excess and fry in batches until golden brown then set aside.

Heat another tsp of oil in the wok until very hot and fry the chilli, garlic and ginger until fragrant. Add the carrot and stir-fry for 2 minutes before adding the spring onion, kale, marinade and pork slices.

Cook for 7-8 minutes until the pork is cooked through.

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  • 1 x 2 kg side of salmon, skin off, pin-boned

  • 2 large free-range eggs

  • 2 teaspoon sweet smoked paprika (optional)

  • 150 g almond flour

  • 30 g Cheddar cheese

  • Extra virgin olive oil

Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm.

In a bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper.

Mix the flour into a food processor with the grated cheese, add 2 tablespoons of oil and whizz until you have breadcrumbs, then tip into a tray.

Coat each fish portion in the egg mixture, let any excess drip off, then turn in the flour until well coated all over. Transfer to a tray lined with grease-proof paper.

To cook, place however many fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh or 20 minutes from frozen, until golden and cooked through.


Mexican chicken with roasted vegetables

  • 1 x Red Onion

  • 1 x Sweet Potato

  • 1 x Red Pepper

  • Chipolte Paste

  • Soy Sauce

  • 1 x Spring Onion

  • Cumin

  • 2 Chicken Thighs

Chop a red onion, sweet potato and red pepper and add to a baking tray.

In a bowl, add one tablespoon of chipolte paste (if you like a little spice), 2 tbsp of soy sauce, 1 chopped spring onion and 2 tsp of cumin. Add 2 chicken thighs, covering it all well. Place on top of the vegetables and empty the rest of the sauce over the top. Cook in the oven for 30-40 minutes at 180°C/350°F/gas 4.

This can be served with yogurt and a wedge of fresh lime.


Cottage Pie

  • 250g lean beef / turkey mince

  • 2 carrots

  • 1 red onion

  • 4 garlic cloves

  • 1 beef stock

  • 1 head of broccoli

  • 50g grated cheddar cheese

In a large pan add one tsp of coconut oil, the lean mince, carrot, red onion and garlic. Once browned, add 2 tbsp of Henderson's relish, 1 tbsp of tomato paste and 1 beef stock cube with 100ml of water.

Whilst this is cooking, boil the broccoli. Once soft, mash the broccoli adding a little salt and pepper.

Pour the mince into a oven-proof dish, cover with the broccoli mash and sprinkle with the cheese.

Cook for 20 minutes in the oven at 180°C/350°F/gas 4. This is a great low carb dish and a way to get the kids to eat their greens! Can be served with baked beans or sweet potato chips for the little ones and salad for yourselves.


Lamb Keema


Heat the oil in a large pan and cook the garlic and onion on a low heat until soft and golden brown

Add the ginger, fresh chillies and curry paste. Cook for 2 minutes 

Add the lamb and cook for 2-3 minutes, then add tomatoes, honey, tomato purée and bring to boil. Season, reduce heat and cook for 20-25 minutes stirring occasionally. Add a little water if needed.

Add peas and cook for 5 minutes.

Serve with rice or cauliflower rice dependant on your carb goals. 

Tip: if you are cooking this for the family and want to tone down the spice, you can cook without curry paste and chillis, take theirs to the side and add spice later on cooking for a further 5 minutes (whilst theirs cools down for their tiny mouths).

Lamb Keema

  • 500g lamb mince

  • 1 tablespoon coconut oil 

  • 1 onion

  • 2 garlic cloves 

  • 1 x 5cm piece of ginger peeled and finely chopped

  • 1-2 green chillies or 1 teaspoon of hot chilli sauce

  • 3 tablespoons of curry paste 

  • 3 medium tomatoes

  • 1 tablespoon of honey

  • 2 tablespoons of tomato purée

  • 75g green peas (can be from frozen)