Turkey mince is good for us – high in protein, low in fat, and packed with nutrients – but as a red meat substitute it can taste a bit bland. These Moroccan turkey burgers pack a lot of flavour and combine well with a range of vegetables. I overcooked mine – it’s best not to caramelise them quite that much – but you get the idea. Despite the long list of ingredients this was a very quick week night supper that got oohs and aahs from the people round the dinner table. The aubergine makes a great burger bun substitute, and the pesto adds flavour and good fats to the recipe.
Continue readingCategory: Metabolically Masterful Main Meals
Tea, Supper, Dinner – whatever you call it – your main meal of the day should contain a palm-sized portion of protein, preferably of animal origin, lots of fresh, low-carb vegetables, and at least a tablespoon or two of organic animal or vegetable fat. The recipes here will help you achieve that goal.
Dark Chocolate Linseeds
Linseeds are a fantastic female food. They are full of nutrition and soluble fibre and can support gut health, relieve constipation and aid safe elimination of oestrogen. They are a core part of any breast cancer protocol but… let’s face it… they’re not the most palatable of seeds. Linseeds are particularly helpful to support gut recovery during and after treatment.
Continue readingEasy Chicken Tagine
This is a recipe I make all the time but always forget to photograph. It’s incredibly quick and impressively tasty. I remembered my camera today so I can finally share it. This is definitely a dish that takes minimum effort and delivers maximum impact; it’s also endlessly versatile, depending on what’s in the fridge. Continue reading
Duck, walnut and pomegranate salad
I’ve been a Riverford customer for ever, or so it seems. My account tells me I’ve ordered from them 273 times (22.75 years of weekly orders) which means I placed my first order shortly after my diagnosis of breast cancer. They’ve been an important part of my drive to stay healthy: never more so than the way they’ve managed to keep all their customers supplied with fresh vegetables during the coronavirus lockdown. This weekend they added some Easter roasting joints to their website and I chose an organic duck. With only two of us for lunch on Easter Day, I ended up with much more meat than we could eat so I will be using it in various creative ways over the next few days. Tonight’s dinner was delicious!
Prawn, three bean and feta salad, with fresh mint
The Riverford broad beans were too good to wait…
Lamb, pistachio and mint patties
I’m always on the lookout for delicious and economical mid-week suppers and these hit the spot – they would also work well as part of a tapas-style feast. I served them last night with some fennel and orange slaw and some tahini yoghurt laced with chillies. They also taste good cold! Continue reading
Red Cabbage with Gin and Orange
Last year, on Christmas Day, we had the most delicious goose I have ever tasted — with crispy skin and dark, tender flesh you could carve with a knife and fork. This year I can’t resist a repeat run… Continue reading
Pork, squash and apple tagine
I knew when I woke up this morning that I needed double the hours in my diary to get everything done. On days like this I don’t want my nutrition to be the bottom priority – and it’s even more important to have an enjoyable meal in the evening. Continue reading
Baked fig with goat’s cheese and thyme
The fig season is upon us and, while I love adding slices of raw fig to a cheese board, they are even more delicious baked in the oven with goat’s cheese. Continue reading
Three pea salad with fresh mint and roasted hazelnuts
I made this the other night to accompany some (home-cured) duck prosciutto. The duck was good but the salad took all the praise, so I thought I’d blog it in its own right. Continue reading