bronze for 1 minute. Pour in the tomatoes. Let it all gently simmer for 1 hour, stirring regularly. This can be made the day before and reheated (it gets better with age).
To make the salsa, mix all the ingredients in a bowl.
Cut the avocados into cubes, and sprinkle over a pinch of salt and the lemon juice.
When the mince is ready, juice the lime into it and give it a stir. Serve with the lettuce leaves as wraps, along with the avocado, yoghurt and salsa.
squash curry with ginger and lime rice
I love squash. It’s tasty, filling and absorbs other flavours amazingly. Meanwhile, spinach provides an abundance of iron and a bit of colour for those who like to make their dishes look pretty. I certainly do.
serves 3–4
50g fresh coriander
2 tbsp red curry paste
1 x 400ml can coconut milk
1 tbsp tomato pureé
½ tsp turmeric
1 tbsp coconut oil
1 white onion, finely chopped
pinch salt
400g butternut squash or pumpkin, peeled and cubed
150g green beans, ends cut off
50g spinach leaves
juice of 1 lime
ginger and lime rice
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil
zest and juice of 1 lime
1 tbsp fresh grated ginger
2 tbsp chopped fresh coriander
3 tbsp water
Separate the coriander leaves from the stalks. Set aside the leaves for the final garnish and finely chop the stalks.
In a food processor or blender, blitz the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.
Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.
Meanwhile, make the Ginger and Lime Rice. 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 frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, the water and the juice of the lime. Cook for 5 minutes, until cooked through.
Scatter the coriander leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.
tomato turkey meatballs with homemade tomato sauce and courgetti
We don’t eat turkey enough, as people tend to associate it with Christmas. But it’s so lean, and when done properly it’s beyond delicious. When teamed with my classic ‘courgetti’ (the best alternative to pasta, helping you avoid the bloat!) and a hearty homemade tomato sauce, I think even the Italians would love this.
serves 4
600g turkey mince
1 white onion, very finely diced
3 cloves garlic
10g fresh coriander, chopped
1 tsp paprika
2 eggs, beaten
1 tbsp coconut oil
2 sticks celery, very finely diced
2 tsp chopped fresh rosemary
2 x 400g cans tomatoes
4 courgettes, ends cut off
salt and pepper
Preheat the oven to 180°C/350°F/Gas mark 4.
Put the mince, half of the onion, 2 crushed garlic cloves, the coriander, the paprika and eggs into a bowl. Combine with your hands, and grind in some salt and pepper. Roll the mixture into 3cm balls and set aside in the fridge.
Heat the coconut oil in a saucepan over a medium heat for 1 minute, then add the rest of the onion, the rest of the crushed garlic and the celery, and sauté with a pinch of salt for 5 minutes. Add the rosemary and continue to cook, stirring, for 1 minute. Add the tomatoes, a pinch of salt and some ground pepper, and simmer for 10 minutes.
Meanwhile, spiralise or julienne the courgettes, or cut them into very fine strips with a peeler to make the ‘courgetti’.
Take the meatballs out of the fridge. Put them in a roasting tin, and pour over the tomato sauce. Bake in the oven for 20 minutes. Serve with the
To make the salsa, mix all the ingredients in a bowl.
Cut the avocados into cubes, and sprinkle over a pinch of salt and the lemon juice.
When the mince is ready, juice the lime into it and give it a stir. Serve with the lettuce leaves as wraps, along with the avocado, yoghurt and salsa.
squash curry with ginger and lime rice
I love squash. It’s tasty, filling and absorbs other flavours amazingly. Meanwhile, spinach provides an abundance of iron and a bit of colour for those who like to make their dishes look pretty. I certainly do.
serves 3–4
50g fresh coriander
2 tbsp red curry paste
1 x 400ml can coconut milk
1 tbsp tomato pureé
½ tsp turmeric
1 tbsp coconut oil
1 white onion, finely chopped
pinch salt
400g butternut squash or pumpkin, peeled and cubed
150g green beans, ends cut off
50g spinach leaves
juice of 1 lime
ginger and lime rice
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil
zest and juice of 1 lime
1 tbsp fresh grated ginger
2 tbsp chopped fresh coriander
3 tbsp water
Separate the coriander leaves from the stalks. Set aside the leaves for the final garnish and finely chop the stalks.
In a food processor or blender, blitz the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.
Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.
Meanwhile, make the Ginger and Lime Rice. 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 frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, the water and the juice of the lime. Cook for 5 minutes, until cooked through.
Scatter the coriander leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.
tomato turkey meatballs with homemade tomato sauce and courgetti
We don’t eat turkey enough, as people tend to associate it with Christmas. But it’s so lean, and when done properly it’s beyond delicious. When teamed with my classic ‘courgetti’ (the best alternative to pasta, helping you avoid the bloat!) and a hearty homemade tomato sauce, I think even the Italians would love this.
serves 4
600g turkey mince
1 white onion, very finely diced
3 cloves garlic
10g fresh coriander, chopped
1 tsp paprika
2 eggs, beaten
1 tbsp coconut oil
2 sticks celery, very finely diced
2 tsp chopped fresh rosemary
2 x 400g cans tomatoes
4 courgettes, ends cut off
salt and pepper
Preheat the oven to 180°C/350°F/Gas mark 4.
Put the mince, half of the onion, 2 crushed garlic cloves, the coriander, the paprika and eggs into a bowl. Combine with your hands, and grind in some salt and pepper. Roll the mixture into 3cm balls and set aside in the fridge.
Heat the coconut oil in a saucepan over a medium heat for 1 minute, then add the rest of the onion, the rest of the crushed garlic and the celery, and sauté with a pinch of salt for 5 minutes. Add the rosemary and continue to cook, stirring, for 1 minute. Add the tomatoes, a pinch of salt and some ground pepper, and simmer for 10 minutes.
Meanwhile, spiralise or julienne the courgettes, or cut them into very fine strips with a peeler to make the ‘courgetti’.
Take the meatballs out of the fridge. Put them in a roasting tin, and pour over the tomato sauce. Bake in the oven for 20 minutes. Serve with the
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