apricots
I adore beef. It absorbs flavours so well, and the key to it (in my opinion) is to cook it slowly. Whatever you don’t eat can be frozen, to be enjoyed later. Apricots bring a wonderful sweetness, and here you also get all the antioxidant benefits of cumin.
serves 4
500g organic stewing beef
1 tbsp ground cumin
1 tsp paprika
1 large white onion, chopped
2 tbsp coconut oil or butter
1 red pepper, chopped into small chunks
100g dried apricots
1 x 400g can chopped tomatoes
3 tbsp tomato purée
salt and pepper
Rub the meat with the cumin, paprika and a pinch of salt and pepper.
In a large frying pan, brown the onions in 1 tablespoon coconut oil or butter. Add the pepper to the pan with the apricots, chopped tomatoes and tomato purée.
Heat the remaining 1 tablespoon coconut oil or butter in another pan, and brown the meat on all sides for 1 minute. Add the browned meat to the pepper, apricots and tomatoes, and stir. Leave to simmer over a low heat for 2 hours.
This works well served with Classic Plain Cauliflower Rice (see here ).
chickpea and lentil dhal with coconut cauliflower rice
The combined flavours in this dish make for an incomparable taste sensation. It may be vegetarian, but it offers a solid source of protein in the form of lentils. It is best enjoyed on a cold evening, snuggled up with a movie.
serves 4
1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm freshly grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils
100g spinach leaves
salt and pepper
Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.
Serve with the Coconut Cauliflower Rice, below.
coconut cauliflower rice
coconut cauliflower rice
serves 4
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil
1 white onion, finely diced
½ tsp ground cardamom
200ml coconut milk
Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes. Throw in the cardamom and stir for 30 seconds, then add the cauliflower ‘rice’ and coconut milk, and cook for a further 10 minutes.
mexican mince in lettuce wraps with fresh salsa
This is one of my signature dishes, and for me it’s all about sharing. Everyone can get stuck in with this multi-faceted approach to a Mexican classic. I take a lettuce leaf, load it with hearty spiced meat, soften it with avocado . . . and never forget the salsa kick. Perfect.
serves 4
mexican mince
1 tsp ground cumin
1 tsp paprika
1 tsp chilli powder
1 tbsp coconut oil
2 sticks celery, finely chopped
1 white onion, finely chopped
500g beef or lamb mince
1 x 400g can tomatoes
1 lime
salsa
2 spring onions, chopped into small cubes
3 tomatoes, chopped into small cubes
1 cucumber, chopped into small cubes
1 red chilli, deseeded and finely diced
juice of 1 lime
2 tbsp chopped fresh coriander
2 avocados, peeled and cut into chunks
1 lemon, cut into wedges
1 large cos lettuce, leaves separated
100g natural yoghurt
salt and pepper
In a large frying pan, dry-roast the cumin, paprika and chilli for 1 minute over a medium heat, then turn the heat down a little and add the coconut oil, celery, onion and a pinch of salt. Sauté over a medium heat for 5 minutes. Add the mince, stirring with a spoon and allowing it to
I adore beef. It absorbs flavours so well, and the key to it (in my opinion) is to cook it slowly. Whatever you don’t eat can be frozen, to be enjoyed later. Apricots bring a wonderful sweetness, and here you also get all the antioxidant benefits of cumin.
serves 4
500g organic stewing beef
1 tbsp ground cumin
1 tsp paprika
1 large white onion, chopped
2 tbsp coconut oil or butter
1 red pepper, chopped into small chunks
100g dried apricots
1 x 400g can chopped tomatoes
3 tbsp tomato purée
salt and pepper
Rub the meat with the cumin, paprika and a pinch of salt and pepper.
In a large frying pan, brown the onions in 1 tablespoon coconut oil or butter. Add the pepper to the pan with the apricots, chopped tomatoes and tomato purée.
Heat the remaining 1 tablespoon coconut oil or butter in another pan, and brown the meat on all sides for 1 minute. Add the browned meat to the pepper, apricots and tomatoes, and stir. Leave to simmer over a low heat for 2 hours.
This works well served with Classic Plain Cauliflower Rice (see here ).
chickpea and lentil dhal with coconut cauliflower rice
The combined flavours in this dish make for an incomparable taste sensation. It may be vegetarian, but it offers a solid source of protein in the form of lentils. It is best enjoyed on a cold evening, snuggled up with a movie.
serves 4
1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm freshly grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils
100g spinach leaves
salt and pepper
Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper. Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.
Serve with the Coconut Cauliflower Rice, below.
coconut cauliflower rice
coconut cauliflower rice
serves 4
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil
1 white onion, finely diced
½ tsp ground cardamom
200ml coconut milk
Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
Heat the coconut oil in a large pot over a medium to high heat, then add the onion and cook for 5 minutes. Throw in the cardamom and stir for 30 seconds, then add the cauliflower ‘rice’ and coconut milk, and cook for a further 10 minutes.
mexican mince in lettuce wraps with fresh salsa
This is one of my signature dishes, and for me it’s all about sharing. Everyone can get stuck in with this multi-faceted approach to a Mexican classic. I take a lettuce leaf, load it with hearty spiced meat, soften it with avocado . . . and never forget the salsa kick. Perfect.
serves 4
mexican mince
1 tsp ground cumin
1 tsp paprika
1 tsp chilli powder
1 tbsp coconut oil
2 sticks celery, finely chopped
1 white onion, finely chopped
500g beef or lamb mince
1 x 400g can tomatoes
1 lime
salsa
2 spring onions, chopped into small cubes
3 tomatoes, chopped into small cubes
1 cucumber, chopped into small cubes
1 red chilli, deseeded and finely diced
juice of 1 lime
2 tbsp chopped fresh coriander
2 avocados, peeled and cut into chunks
1 lemon, cut into wedges
1 large cos lettuce, leaves separated
100g natural yoghurt
salt and pepper
In a large frying pan, dry-roast the cumin, paprika and chilli for 1 minute over a medium heat, then turn the heat down a little and add the coconut oil, celery, onion and a pinch of salt. Sauté over a medium heat for 5 minutes. Add the mince, stirring with a spoon and allowing it to
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