40g quinoa

1 tsp bouillon powder

2 tbsp olive oil

20g red onion diced

1 garlic clove, finely chopped

1/2 yellow pepper, diced

1/4 red chilli, finely diced

zest & juice of 1/2 lemon

20g raw cashews

15g dried cranberries

20g flat-leaf parsley, finely chopped

25g feta, crumbles

1/2 avocado sliced



Cook a batch of jewelled quinoa once a week, you can then warm it up in portions. Add pomegranate seeds for a burst of colour and freshness and avocado for a tasty topping

Measure the volume of the quinoa and bring twice the volume of water to boil in the pan. Add the quinoa and bouillon powder, bring back to boil then simmer for 20 minutes or until the ‘germ’ separates. Drain and set aside. Meanwhile soak the dried cranberries.

Heat the oil in a large pan, add the onion and garlic and sauté gently for 5 minutes, until softened, then add the tarragon and 2 tablespoons of water and cook for a further 2-3 minutes, until the onions are soft.

Stir in the yellow pepper, chilli, lemon juice, cashews and drained cranberries with another 2 tablespoons of water. Add the quinoa, stir to combine, and heat through for 2-3 minutes. Remove from the heat and stir in the grated lemon zest and chopped parsley. Stir in the crumbles feta and serve warm or cold. Whichever you prefer.


400g broccoli florets

2 tablespoons almond oil / olive oil

2 tablespoons almond flakes

300kg peeled king prawns

3 tablespoons coconut four

freshly ground black pepper

4 tablespoons olive oil

1 lemon or lime, cut into wedges

a handful of chopped coriander

For the dipping sauce:

6-8 tablespoons light coconut milk

1 tablespoons sesame oil

1 tablespoons sesame seeds



Bring a saucepan of water to a simmer over a medium heat and cook the broccoli for 3-4 minutes. Drain and plunge into a bowl of iced water to prevent the florets from cooking ny more in their own steam.

Transfer the broccoli to a mixing bowl and toss it in the almond oil and almond flakes.

Put the prawns and coconut flour into a ziplock bag, season with black pepper and shake to coat thoroughly.

To make the dipping sauce, combine all the ingredients in a small saucepan and stir over a low heat. Bring to a simmer and pour into a serving dish.

In a large, non-stick sauté pan, heat the olive oil over a low heat. Add the prawns and cook for about 2 minutes on each side, taking care that they don’t burn.

Arrange the prawns and broccoli on a plate, squeeze over the lemon or lime juice and scatter with some coriander. Serve the dipping sauce separately on the side.

TIP: Lightly batter the prawns, as you only need a dusting of the flour to get the best out of this dish.


4 mortadella mushrooms, stems cut out

75g almonds

75g almond flour

a few sprigs of flat leaf parsley

1 garlic clove, peeled

3 tablespoons olive oil

freshly ground pepper

150g mixed salad leaves

1 lemon cut into wedges



Preheat the oven to 240C/gas mark 9.

Wie the mushrooms clean with a paper towel (do not use water as this will make them slimy!)

In a food processor, blend the almonds, almond flour, parsley & garlic. Transfer this mixture to a wide, shallow gown, add 2 tablespoons of olive oil, season and mix together well.

Dip the top of each mushroom into the almond mix, pressing down to coat well, then place on a baking tray. Divide the rest of the mixture between each mushroom and drizzle the remaining olive oil on top.

Bake in the oven for 15-18 minutes, until the almond crust is crispy & golden.

Serve on pile of salad leaves with a wedge of lemon and an extra spindling of chopped parsley.


2 x 300g skinless salmon fillets

12 large strawberries, thinly sliced

80g cashew nuts chopped

80g almonds & walnuts , chopped

170g mixed salad leaves

Your choice of fresh chopped herbs; chives/mint..

for the dressing:

4 tablespoons olive oil

juice of 1/2 lemon

1 tablespoon finely chopped chives

1teaspoon Dijon mustard



Heat a dry, non-stick frying pan to a high heat and add the salmon fullest. Cook for 2-3 minutes on each side, then turn the heat down to medium and cook for a further 2-3 minutes. The salmon should release enough oil to cook the fish perfectly. Take off the heat and set aside.

Whisk together the dressing ingredients and set aside. Combine the strawberries with the nuts and salad leaves in a large mixing bowl.

Arrange the salad on a plate and top with the salmon. Dress with the vinaigrette and a scattering of fresh herbs.


800g cleaned squid, cut into rings

4 tablespoons almond flour

Freshly ground black pepper

4 tablespoons olive oil

1 lemon, cut into wedges



Place the squid in a large ziplock bag, add the flour and a few grinds of black pepper and shake well so there is a light coating on all the squid. Do this in batched if you like.

Heat 1 tablespoon of the oil in a large pan over a high heat and add a quarter of the suid. Cook for a minute, then reduce the heat to medium and toss the squid for another 2-3 minutes – turning it over and over until golden brown. Remove the squid and set aside. Repeat in batched until you have cooked all the squid.

Serve the calamari with a lemon wedge on the side.


1 tablespoon olive oil

400g spinach

4-6 tablespoons light coconut milk

2 tablespoons roughly chopped almonds

freshly ground black pepper



Heat the olive oil in a parge pan over a high heat and add the spinach. Fry 2-3 minutes, stirring constantly.

Add the coconut milk and simmer for 2 minutes, then add the almonds, stir throughout and serve with a trust of black pepper


2 x tuna steaks (very fresh)

1 tablespoon sesame seeds, plus extra to garnish

2 tablespoons sesame oil

2 tablespoons lemon juice

1/2 red onion, finely chopped

4 spring onions, chopped

1 avocado, finely cubbed

1 handful fresh coriander, plus extra to garnish



Finey chop the tuna steaks then place in a large bowl with the sesame seeds, sesame oil, lemon juice, red onion, spring onion and avocado. Mix well. Add the coriander to the bowl and mix together well.

Spoon the mixture onto a plate. Sometime a loose presentation is nice but, if you want to serve like a traditional tartar use a chef’s ring as a mould and press the tuna mixture down firmly so it holds its shape.

To serve, scatter over a dew sesame seeds and some extra coriander.


12 rip, cut in half

3 tablespoons white truffle oil

3 tablespoons raw honey, melted

3 tablespoons chopped basil

150g rocket leaves

For the vinaigrette:

1 tablespoon Dijon mustard

1 tablespoon raw honey, melted

Juice of 1 lemon

Olive oil, to taste (optional)



Preheat the grill to 180C/Gas mark 4.

Arrange the figs on a baking tray, cut-side up.

Whisk together the truffle oil, honey and basil in a small bowl and pour this dressing over the figs, reserving a little for later.

Place the figs under the grill and cook for 3-5 minutes, until the sauce starts to bubble up and the figs caramelise.

Pour off the cooking juices into the bowl with the reserved truffle dressing and whisk in the ingredients for the vinaigrette.

Serve the figs on a bed of rocket leaves, dressed with the honey-mustard vinaigrette.

FACT: Figs contain more fibre than almost any other fruit or vegetable. This is a real benefit when you’re on a diet, as their slow-release energy will keep you feeling full for longer.