Get the Glow (19 page)

slow-roast lamb shank

I like my meat to fall of the bone. Not only does it taste better, it is also nutritionally better to cook meat at a lower temperature. Serve this up on a cold night – it’s a crowd-pleaser.

serves 2

2 tbsp coconut oil or butter

2 tsp paprika

1 white onion, finely sliced

pinch salt

1 red chilli, finely sliced

1 x 400g can chickpeas, drained

1 x 400g can tomatoes

3 tbsp tomato purée

2 sprigs thyme

2 lamb shanks

fresh coriander and natural yoghurt, to serve

Set your slow cooker to low, or preheat the oven to 130°C/250°F/Gas mark ½.

Heat 1 tablespoon coconut oil or butter in a large pot for 1 minute with the paprika, over a medium to high heat. Add the onion along with a pinch of salt, and sauté for 5 minutes. Add the chilli and cook for a further minute. Toss the drained chickpeas in and cook, stirring, for another minute. Add the tomatoes, tomato purée and thyme, and let everything cook for 5 minutes more.

In a large frying pan, heat the remaining tablespoon of coconut oil or butter for 1 minute over a high heat. Add the lamb shanks, and brown them all over for 1 minute, then throw them into the tomato and chickpea mixture.

If slow cooking – put everything in the slow cooker for 4 hours. If cooking in the oven – put the pot in the oven with the lid on for 4 hours.

The meat should fall off the bone when it is ready. Serve with fresh coriander and dollops of yoghurt.

beef stew with 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 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.