Mix together all the seasonings and coat medallions.

Heat coconut oil in a skillet and cook medallions for 4 minutes on each side.

Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes.

Pour over pork fillet and roast 35 min at 180C.

Add small strips of pork and brown.

Add vegetable stock and seasoning

Simmer until cooked

1 Tbs Olive oil

1 chilli

1 tsp grated ginger1 garlic clove

3 Tbs Soya sauce

2 tsp honey

Place in plastic along with medallions and allow to marinate for 2 hours.

Grill over medium heat.

Finely cubed pear (or apple)

Wholegrain mustard

Olive oil

Reduce heat,adding chopped pear and a dash of water.

Simmer for a few minutes.

2 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon dried sage

1 teaspoon dried oregano

1 teaspoon ground cumin

4 skinless,boneless chicken breast

Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.

Basting with the marinade,grill the chicken breasts until no longer pink in the center and the juices run clear,8 to 10 minutes per side.

2 cloves garlic,peeled and crushed

1 tablespoon ground cumin

1 teaspoon turmeric

Slice of fresh ginger,peeled and grated

1 chili,seeded and finely chopped

600g chicken breast,strips

1/4 onion,sliced

250g broccoli florets

1 cup celery,chopped

1/4 cup vegetable stock

100g cabbage

ginger,chilli and chicken.

Place chicken in mixture and allow to marinade.

Stir fry chicken pieces over a high heat

Add all vegetables and cook until slightly wilted

Juice of 1 lemon

1 small chopped onion

2 Tbs Paprika

125ml Chicken Stock

225ml Bulgarian yoghurt

Salt &pepper

Brown onions and chicken breast

Add chicken stock and paprika

Simmer 20 minutes or until cooked

Remove chicken from pan and set aside

Add yoghurt into pan and heat through- do not boil.

Season,add chicken breast and serve.

3 Tbs Olive oil

2 Tbs salt

4 chicken quarters

Allow chicken to marinate 1-2 hours.

Grill,basting the chicken occasionally

¼  tsp rosemary

¼ tsp Thyme

¼ tsp Cajun spice

1 tsp apple cider vinegar

1 tsp dry mustard powder

1 tsp water

Pinch of sweetener

Oven roasting bag

Coat fish,place in oven bag along with remaining sauce and pierce with a knife

Bake 8 min at 180 degrees

1 Onion,chopped

½ red pepper diced

Spring onion,chopped

1 sun-dried tomato ,chopped finely

1 garlic clove chopped

Lemon juice

Basil

Salt &pepper

Place fish fillet in centre and top with lemon juice,salt and pepper.

Mix the chopped vegetables and garlic,place on top of the fish and wrap the thin foil parcel closed.

Bake in oven 8-10 min or until fish flakes.

Juice of ½ lemon

1 tsp olive oil

Black pepper

Mix together remainder of ingredients and allow kebabs to marinate for 30 min

Place kebabs under hot grill for 2 –3 min a side.

200ml beef stock

100g onions

250g carrots

½ tsp corn starch

Salt

3 gloves garlic,crushed

1 bay leaf

Add onions and carrots

Add beef stock,bay leaf,garlic,salt,pepper.

Cover and simmer for 1 hour.

Mix corn starch in a little water to form a paste. Add to stew and stir until it thickens slightly.

Head of cauliflower

1 Onions,chopped

1 small green Pepper,chopped

1 Carrot,peeled and cubed

3 courgettes,cubed

2 Tomatoes,skinned and chopped

400ml Beef stock

2 Tbs tomato paste

Mixed herbs

Salt and pepper

Grated cheese

In separate pan,sauté onions and peppers in a little coconut oil.

Add mince meat and brown.

Add remainder of ingredients,cover pot and simmer,stirring occasionally.

Mash cooked cauliflower with a small knob of butter and season.

Place mince in an oven proof dish,top with mashed cauliflower and a sprinkling of grated cheese. Grill until top is golden brown.

2 cloves garlic

1 tin white beans,drained (or other)

1 beef stock cube with 400ml water

2 carrots,diced

2 celery sticks,diced

2 baby marrow,diced

3 tomatoes. Diced

Add beans,stock,water and vegetables

Simmer for 30 min

Salt and pepper to taste

2 onions,chopped

2 sticks celery

1 punnet mushrooms

½ shredded red cabbage

1 cup broccoli

2 carrots

½ green pepper

½ yellow pepper

Sauce:

2 Tbs soya sauce

1 clove crushed garlic

2 tsp tomato puree

2 Tbs vinegar

1 tsp ginger ground

1 Tbs sweetener

1 ½ cups water

2 Tbs cornflour to thicken

Cut chicken into strips and brown

Add remaining chopped vegetables and stir fry until cooked.

Mix sauce ingredients,pour over vegetables and stir until slightly thickened

1 tomato,skinned and chopped

1 onion,finely chopped

Green peppers,chopped finely

1 grated apple (optional)

¼ cup oats

1 eggs

2 tsp tomato paste

¼  cup parsley

1 tsp Mixed herbs

Sauce:

2 can crushed tomato

1 small chopped onion

1 crushed clove garlic

1  tsp basil

2 bay leaves

Mix together all ingredients and form into balls.

Place on oven tray  and bake 30 min or grill in non-stick pan with coconut oil.

Sauce:

sauté onion and garlic

Add remaining ingredients

Simmer 30 -40 min

Add sweetener to round off if too acid.

1 cup ground almonds

1 egg

Lemon juice

* Almonds can be exchanged for mixed,crushed seeds.

Marinate in lemon juice for 5 min

Coat in seasoned,whisked egg and drag through ground almonds

Allow to stand 30 min in fridge

Cook in non-stick pan over medium heat