Almond Sponge Cake 


This is a deliciously light sponge cake that is gluten, grain and dairy-free.  It is also sugar-free so no need to feel guilty!



5 large eggs, separated, at room temperature

1 tsp vanilla extract 

Juice and grated zest of 1 lemon 

pinch of salt 

130g Xylitol (see Tip)

280g ground almonds 

250g dairy-free Coconut yoghurt 




  1. Heat oven to 160 degrees
  2. Line a round 9 or 10 inch springform tin 
  3. In a large mixing bowl whisk the eggs yolks, vanilla, lemon zest, salt and 65g of the xylitol until pale and yellow.  You can use an electric whisk or stand mixer.
  4. In another bowl whisk the egg whites and lemon juice using a stand mixer on medium-high speed or electric handheld mixer until creamy white and soft peaks form.  Then gradually add the sugar whilst mixing until stiff peaks are formed. 
  5. Scrape half the egg whites and half the almonds over the yolks and fold until almost mixed.  Then repeat with the rest, folding gently.
  6. Scrape the batter into the lined tin and spread the top evenly. Baled for 35 minutes until a skewer comes out clean.
  7. Cool on a rack completely before removing from the tin.
  8. Spread the yoghurt on top and then carefully place the raspberries. 


Paleo millionaires shortcake 




Shortcake Layer

300g pecan nuts

1 tbsp coconut oil or coconut butter, melted 

3 medjool dates


Caramel Layer

60 ml maple syrup

150g melted coconut oil

180 g cashew butter

5 ml teaspoon vanilla extract

3 tbsp erythritol or xylitol, see TIP

pinch of sea salt


Chocolate Layer

100 g coconut oil

60 g cocoa powder

1 tbsp maple syrup

2 tbsp erythritol or xylitol 

5 ml tsp vanilla extract

pinch of sea salt



    1    In a food processor place the pecans, oil medjool dates. Pulse until well combined. Press the dough into a lined 20x20cm in baking tin to make the bottom crust. Place in the fridge.

    2    In a small pan melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, erythritol, oil, cashew butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the pecan nut base. Cover and refrigerate for about 90 minutes or freezer for 30 minutes to  let the caramel set.

    3    While the caramel is setting, begin making the chocolate by melting the coconut oil in a small pan first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and stir in the erythritol and leave to cool.  It is really important that the chocolate cools or it will melt the caramel. 

    4    After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.

    5    Cut into 16 squares.  Store in the fridge. 


TIP - If you have a small blender or spice grinder you can blend the erythritol or xylitol to a powder so that it dissolves better. 


Crab Courgetti with Walnut and Basil Pesto


Serves 1





125g fresh white crab meat (half a pack from The Fresh Fish Company)

150-200g yellow or green courgette/zucchini, spiralized


Pesto - pulse the following ingredients in a food processor

2 handfuls fresh basil leaves

3 or 4 walnuts 

1tsp nutritional yeast (optional)

1 crushed garlic clove

1 tbsp extra virgin olive oil 

Juice of half a lemon 

Pinch of sea salt 




1/4 tsp chilli flakes to serve (optional)






  1. Place the spiralized courgettes in kitchen paper and squeeze out any excess moisture. Then place in a pan over a medium heat until water is released (a few minutes).  Drain in a colander and pat dry with kitchen paper again. Put back into the pan.
  2. Add the crab and the pesto and warm through.
  3. Sprinkle on chilli flakes to serve. 



Fig and Almond Tart




105g ground almonds 

30g fine coconut sugar plus 2 tsp

1 tsp baking powder

1/2 tsp ground cinnamon

pinch of salt

1 large egg, lightly beaten 

4 tablespoons butter or coconut butter, melted and cooled

6-8 fresh figs 





1. Preheat oven to 180 degrees and lightly grease an 8-inch fluted or sandwich tin.


2. In one bowl, mix together the ground almonds, baking powder, cinnamon, and salt.


3. In another bowl, whisk together the eggs and sugar until fluffy and thick then pour in the melted butter and mix again.


4. Mix the dry ingredients into the wet, and whisk just until mixed. Pour the batter into the prepared tin.


5. Remove the stem from each fig, then cut in half.


6.  Arrange the figs cut side up over the batter, pushing the figs gently into the batter.


7. Sprinkle the remaining 2 tsp of coconut sugar over the figs, then bake for about 30 minutes or until the cake is set in the centre.


Cool to room temperature before serving.


Meatballs with Courgetti 



2 packs organic beef meatballs (about 20)

1 onion, finely chopped 

3 carrots, peeled and finely chopped

2 celergy sticks, finely chopped

3 garlic cloves, finely chopped

1 tsp dried oregano 

250 ml fresh chicken stock 

250 ml passata

handful torn basil leaves



1. Sauté the meatballs in some olive oil in a casserole dish over a medium heat until browned all over.  You might need to do this in batches. Transfer to a plate.

2. Sauté the onion in a little more olive oil for 5 minutes then add the celery and carrot and cook for another 5 minutes.  Add the garlic and cook for 2 more minutes.  Add the oregano.

3. Add the stock and passata and salt and pepper and the meatballs and bring to the boil.  Reduce the heat, put the lid on a simmer for 30 minutes.

4. Add the torn basil leaves just before serving.

5. Serve with Courgetti, sweet potato chunks, spaghetti or rice.  



Spanish Seafood Rice 






400-600g Brill fillet, cut into chunks (or other firm white fish)

8 scallops (or prawns/squid rings)

4 tablespoons olive oil 

2 red peppers, thinly sliced

1 onion, finely sliced

3 garlic cloves, crushed 

4 tsp sweet paprika 

375g arborio rice (or La Bomba rice)

1.3 litres fresh fish stock 


To serve - 1 lemon cut into quarters 





  1. Pre heat the oven to 180 degrees
  2. Heat the olive oil in a shallow casserole dish on a medium heat.
  3. Sauté the onions gently for a few minutes then add the peppers.  Sauté for 5 mins until softening then add the garlic and paprika and cook for another few minutes.
  4. Add the rice and stir to coat.
  5. Add the fish and scallops and stock and bring to the boil.
  6. Place in the oven for 25-30 minutes until the rice is tender.
  7. Leave for 5 minutes to rest before serving with the lemon. 






Dhal with Poached Eggs and Pea Shoots

Dhal with poached eggs and pea shoots


This is perfect weekend brunch food for me.  I love the aromatic flavours with the eggs. If you can’t find pea shoots use chopped spinach or watercress. 


Serves 4


200g red lentils

2 tsps turmeric

1 knob unsalted butter

2 tsps cumin seeds

1 tbsp coconut oil our ghee

1 small onion, finely chopped

2 cloves garlic, finely sliced

1/4 tsp kashmiri chilli powder (less if you can't tolerate to much heat)

1 tsp garam masala

1 tsp ground coriander

thumb-sized piece of fresh ginger, finely grated

4 cherry tomatoes, chopped small

Salt snd pepper 


To serve - 4 poached eggs, finely chopped fresh coriander and chopped pea shoots.




1. Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter.  Cover and leave to cook gently.


2. In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes).  Remove from the pan and set to one side.


3. Melt the coconut oil or ghee in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger and tomatoes. Once the garlic is golden, mix in the toasted cumin seeds and the garam masala and ground coriander.  Remove from the heat until the lentils are completely softened.


Goji and mixed seeds energy bars (nut-free)



300g Mixed seeds (sunflower, pumpkin, linseeds, hemp)

50g Chia Seeds 

50g Goji Berries

120g Cacao Nibs or more seeds and goji 

2 tablespoons Cacao powder 

5 tablespoons pumpkin seed butter

3 tablespoons Cacao butter, melted 

3 tablespoons MCT oil, Coconut Butter, or ghee, melted 

1 tablespoon Lucuma powder 

1 tablespoon Xylitol (or coconut nectar) 




Mix all the ingredients in a food processor then press into a lined 23 inch square tin.  Place in the fridge for 2 hours before cutting into bars.  Store in the fridge for up to 2 weeks.



Thai Chicken Salad



50g Carrots, julienned

30g french beans, julienned

20g white cabbage, finely sliced or shredded

30g pinapple or payaya, cut into small chunks

15g cherry tomatoes, cut in half

3 Thai chillies, seeds removed 

5g toasted peanut, chopped

20g crispy dried shrimp (from Asian food shops)

10g garlic, chopped

2 teaspoons coconut nectar or honey

2 tablespoons lime juice

2 tablespoons fish sauce





1. Crush the garlic, chillies, shrimp in a pestle and mortar or blender. Add the peanuts, coconut nectar, lime and fish sauce. Mix well.


2. Mix the dressing with the vegetables.


3. Serve alongside grilled chicken (or even leftover roast chicken) or seafood.


Chestnut Flour Pancakes


4 Eggs

250g coconut yoghurt (or other full fat yoghurt)

75g chestnut flour

30g coconut flour

1/4 tsp salt

1 tsp vanilla extract

1 very ripe mashed banana  

2 tsp baking powder

1 tsp apple cider vinegar

1/2 tsp bicarbonate of soda

30g melted butter



Whisk the wet ingredients apart from the butter and incorporate into the dry ingredients. Let the batter sit for 20 minutes.  Add the melted butter.  Ladle 2 dessert spoons per pancake into a hot non-stick pan.  Cook until bubbles appear then turn over (about 2-3 minutes in total).

Serve with berries and a drizzle of maple syrup.


Crab and Watercress Salad




    Serves 2


Lemon, juiced

1 small shallot, finely chopped

1 teaspoons Dijon mustard

1 tablespoons walnut oil

1 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 bunch of watercress, thick stems removed

250g crab

1 celery stick, thinly sliced

1 apple, cut into very small dice

2 tablespoon walnuts, coarsely chopped








 In a bowl, whisk the lemon juice with the shallot and mustard. Whisk in the

walnut and olive oils and season with salt and pepper.


In a medium bowl, toss the watercress with 3 tablespoons of the

dressing. In another medium bowl, gently toss the crab with the celery, apple,

walnuts and the remaining dressing. Season with salt and pepper. Transfer the

watercress to plates, top with the crab salad and serve.