Pork Steaks & Hungarian Pepper Sauce

500g pork fillet
olive oil
4 bay leaves
1 carrot
1 tsp ground coriander
1 apple
4 cloves garlic
1 lemon
1 red onion
70g rocket
2 balsamic vinegar
2 colour peppers
2 tsp paprika
4 tbsp natural yoghurt
700g passata

Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly. 
Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a good pinch of salt (I used quinoa for a lower calorie version). Cover and stir occasionally. Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred. 
Add the balsamic and passata to the peppers, Season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice. 

Tomato Basil Chicken with Quinoa Pasta


Quinoa pasta
2 chicken breasts
Italian herbs
Portuguese chicken spice
Cherry tomatoes
Fresh cream

Cook pasta in boiling water until al dente.
Cut chicken into strips and season with Portuguese chicken spice.
Fry crushed garlic with the chopped onion until cooked.
Add the chicken to the pan until half cooked.
Add the halved cherry tomatoes and cook for another 2 mins.
Pour 200-250ml of cream into the pan and simmer until thickened.
Add chopped basil leaves and add to the drained pasta.
Sprinkle with Parmesan cheese and enjoy!

Spanish-Style Steak


2 red chillies

1 red pepper

2 beef steaks

salt & pepper


olive oil

1 lemon

200ml crème fraîche

  • To prepare your steaks – Put a griddle pan on a high heat and let it get screaming hot. Halve and deseed your chillies and pepper, then cut both pepper halves in two. Season your steaks really well with salt, pepper and paprika. Drizzle with a good lug of olive oil and give the steaks a rub on both sides, making sure they are well coated in the seasoning.
  • To cook your steaks – Lay the steaks in your hot pan with the chillies and peppers. Cut the tip off the garlic clove and discard. Your steaks should take 5-8 minutes in total to cook, depending on how you like them – every minute, turn them over, rub the hot, charred side of the meat with the garlic and press down again. Don’t forget to flip your peppers and chillies over too. Remove the steaks from the griddle to a plate to rest for about 5 minutes. Cook the peppers and chillies for another 2 minutes, or until slightly charred, then remove to another plate and drizzle with extra virgin olive oil. Halve your lemon and squeeze the juice from one half over the steaks.
  • To serve your steaks – You can either leave the steaks whole or cut them into strips and serve them with the peppers and chillies piled on top. Lovely with a dollop of crème fraîche. Drizzle with the amazing meat juices, sprinkle with a pinch of paprika and finish with a nice drizzle of extra virgin olive oil and the juice from the other lemon half.

Chicken Stroganoff


300g chicken breast strips

3 tbsp cake flour

15 ml olive oil

15 ml butter

1 onion, cut into thin slices

2 cloves crushed garlic

5 ml paprika

1 punnet button mushrooms, sliced

1 red pepper, sliced

1 Knorr Chicken Stock Pot

250 ml water

80 ml sour cream

1. Toss chicken strips in flour to lightly coat and set aside.
2. Heat olive oil and butter together in a pan. Gently fry the onion and garlic for 5 minutes or until soft.
3. Add the paprika and fry for 2 minutes to release the flavour and smoky aroma.
4. Add the chicken strips and fry for 5 minutes until browned.
5. Add the sliced button mushrooms and red pepper. Fry for a further 5 minutes to soften.
6. Add the Knorr Chicken Stock Pot together with the water. Stir well and bring to the boil.
7. When boiling, reduce the heat and allow to simmer for a further 5 minutes.
8. Garnish with fresh parsley if desired and serve with rice or Quinoa for a healthier alternative

Prawn & Sweetcorn Chowder


1 medium sized leek
500g sweet potatoes
1 fish/chicken stock cube
250g frozen sweetcorn
250g king prawns, raw, peeled
285ml single cream
6 rashers of bacon
olive oil
1 fresh red chilli
1 clove of garlic
sea salt and black pepper

1. Cut the ends off the leek, quarter lengthways, wash and then slice across thinly. Peel and cut the potatoes into 2cm sized chunks. Pour 1 litre of boiling water into a jug or pan, drop in the stock and stir until dissolved.  If using frozen prawns make sure they are thoroughly defrosted.
2. Put a large casserole-type pan on a high heat and add a drizzle of olive oil. Chop your bacon into small pieces and fry in the oil until crispy.  Then remove the bacon from the pan until later.
3. Keeping all the fat in the pan put in the leeks and potatoes and cook for 3-5 minutes on a medium heat until the leeks have softened.
4. Add the sweetcorn, prawns, hot stock and cream to the pan. Season with salt and pepper and stir. Bring to the boil and simmer for 10 minutes.
5. Meanwhile, halve, deseed and finely chop the chilli.
6. Once cooked, take off the heat and use a hand blender to whiz it up a bit, so it is smooth but still slightly chunky.
7. Season once more to taste
8. Serve in a bowl, sprinkle with the bacon and chopped chilli.

Delicious served with sweet poatato bead!

Sweet Potato, Spinach, Feta and Pine Nut Salad


1 medium sized sweet potato, cut into chunks

½ a block of danish feta, broken into decent size chunks

a large handful of baby spinach

½ cup of toasted pine nuts

balsamic vinegar

extra virgin olive oil

salt and pepper

-Pre-heat oven to 180ᵒC

-Place the chunks of sweet potato in a large bowl, season well with salt and freshly cracked pepper and a good drizzle of olive oil. Massage well with your hands making sure each piece is evenly coated with the olive oil.

-Place on a tray, with baking paper and pop into the oven and bake until just tender and a little golden

-In another large clean bowl, throw your spinach leaves, nuts and danish feta in, with a small amount of pepper and salt, toss gently.

-Add the sweet potato and a little balsamic and toss gently again.

-Place in a large serving bowl ready to go aside your favourite mains or simply by itself.

Sweet Potato Bread


4 large eggs
½ cup mashed sweet potato* – white sweet potato recommended**
5 tbsp organic coconut oil, melted and cooled to almond room temp
1 tsp raw honey or pure maple syrup
1 tbsp raw apple cider vinegar
1 cup + 5 Tbsp almond flour
3 Tbsp organic coconut flour
¼ cup tapioca flour
1 tsp baking soda
½ tsp plus a pinch of fine grain sea salt


Preheat your oven to 180 degrees celsius and line an 8 x 4″ loaf pan*** (medium) with parchment paper

In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (don’t over-beat)

In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.

Slowly and carefully mix the dry ingredients into the wet, without over-mixing the batter – mix until just moistened.

Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes – the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.

Allow the loaf to cool for about 10 minutes in the load pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.

Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy!

This bread is great toasted with nut butter, pastured butter, with eggs, soup or even as a sandwich bread.

Salmon Fishcakes


600g sweet potatoes
500g salmon fillets, skin on, scaled, pin-boned
olive oil
a few sprigs of fresh flat-leaf parsley
1 large free-range egg
2 lemons
1 tablespoon plain flour , plus extra for dusting

Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes

Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.

When the time’s up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.

Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.

Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.

Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.

Flake the salmon into the bowl, add 1 tablespoon of flour, the egg, chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.

Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you’re going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

Heat a couple of lugs of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.

Serve straight away, with veg or salad and lemon wedges for squeezing over.

Mediterranean Quinoa Salad


1½ cup dry quinoa

½ cup extra virgin olive oil

1 tablespoon balsamic vinegar

2 garlic cloves, pressed

½ teaspoon dry basil, minced

½ teaspoon dried thyme, crushed between your fingers

salt and freshly ground black pepper

1 can of chickpeas, drained

3 cups rocket

⅓ cup roasted red bell pepper, drained and chopped

⅓ cup pitted kalamata olives, sliced

⅓ cup crumbled feta cheese


Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.

Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with salt and freshly ground black pepper and set aside.

To a large serving bowl, add the quinoa, rocket, —red bell pepper, kalamata olives, chick peas and feta cheese.

Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.

Egg Muffins


  • 12 eggs
  • Cheddar cheese, grated

Filling ideas:

  • Bacon
  • Tomato
  • Spinach
  • Sausage
  • Mushrooms
  • Basil
  • Onion
  • Avocado


Preheat the oven to 180°C. Grease a muffin pan with cooking spray.

If you are using bacon, sausage or mushrooms cook these first in a pan.

In a large bowl, whisk together the eggs, salt and pepper. Stir in the spinach, tomatoes and onions or whatever else you are adding.

Divide the mixture evenly between the 12 muffin pan cups and add a bit of grated cheese to each. Bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

Top each muffin with sliced avocado or a dollop of salsa then serve.