½ sweetheart cabbage – thinly sliced
8-10 Brussel sprouts – peeled and halved
I red onion – chopped finely
4-6 rashers bacon – cut into strips
4-5 chestnut mushrooms – chopped into bite-size pieces
2 tsps. Coconut oil
- Heat the coconut oil in a small wok.
- Fry the onion, sprouts and bacon
- Once starting to soften add the mushrooms and fry for a further couple of minutes
- Finally add the cabbage and cook until softened – this only takes a few minutes depending on how you like your cabbage.
This is a great recipe for using up odd bits of veg – it is very adaptable and you can use whatever ingredients you have available. It’s also great if you add pine nuts, peanuts or toasted flaked almonds.
12 meatballs (I totally cheat and buy them)
½ red pepper
2 tsps. chilli pesto (you could use any red pesto)
Grated Mozzarella (or any cheese you have to hand)
Ground black pepper and salt to taste
Serves 2 generously.
- Fry the meatballs and vegetables until the meatballs are browned and the onion and courgette begin to soften. Add the chilli pesto and season. Stir together well.
- Place in an oven proof dish and cover generously with mozzarella.
- Bake for 20 minutes or until golden brown (we like ours a bit on the crispy side as you can see in the photo).
- Serve with salad or try it with Twisted Cabbage.
This dish always reminds me of lasagne but without the pasta, the taste is very similar. It’s useful for using up odd bits of veg in the fridge.
Lettuce of your choice ( I used rocket and iceberg)
½ red onion finely chopped
5-6 baby plum tomatoes
½ ripe avocado
4 fine asparagus shoots ( chop into bitesize pieces)
Salt and pepper (optional)
- Layer the ingredients in your serving bowl.
- I made a base layer of lettuce, sprinkled with finely chopped red onion, halved baby plum tomatoes and raw asparagus shoots. Topped with chopped avocado and goat’s cheese it is a great side salad or it would make a lovely, light lunch.
- You could also sprinkle some toasted almond flakes or pine nuts on the top for some extra crunch.
This salad makes a tasty accompaniment to chicken or fish dishes.
2 pointed red peppers (or bell peppers work just as well)
1 tin tuna
1 red onion
2oz sharp cheddar (grated and keep a bit aside to top before baking)
2 heaped tbsps. mayo
1 tbsp. chilli flakes
Salt and pepper
- Preheat oven to 200°c
- Combine the tuna, onion, mayo, chilli flakes, grated cheese, salt and pepper together.
- Halve pepper and remove seeds and the internal membrane. Stuff with the tuna mixture.
- Place in an oven-proof dish (I don’t usually grease it, but you can if you need to) and sprinkle over remaining cheese.
- Bake for 10-15mins until golden brown and hot throughout.
This is great served on its own or with a garnish of fresh rocket. If you use the pointed peppers it makes the finished product look a bit like a fish.