Recipes
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Mutton, Celeriac and Sweet Potato Pie
This dish is my own take on a classic Shepherd’s Pie, using some slightly more interesting vegetables for the mash and mutton instead of lamb for the mince. Mutton is a fantastic source of protein and essential micronutrients, it tastes just as good as lamb - just slightly less sweet - and in my opinion, it is a more ethical and sustainable meat to choose over lamb. The recipe is gluten-free, and I made mine cow’s-milk-dairy-free, but it can readily be made without any dairy.
Middle Eastern (Inspired) Lamb Mince and Liver Hotpot
I may have a bit of an obsession with getting liver into my meals in totally delicious ways. But there are worse obsessions to have. This dish, is slightly random - sometimes the best things are! I got creative with some Middle Eastern-inspired ingredients and a number of spices and ended up with this hotpot that would be perfect for a big batch cook, a family supper or a dinner party.
Slow-cooked Beef Mince and Liver Bolognese
Ox liver is so unbelievably nutrient dense. It’s like nature’s multivitamin. For those of us not so keen on the taste and texture, this is the recipe for you. A slow-cooked bolognese that wins on flavour and on nutritional content, what’s more, it will feed the whole family!
Tamari Salmon and Vegetable Stir Fry with Peanut Dressing
Stir fry is a go-to recommendation for my clients who have limited time and need to get more plants in their diet. This recipe, combined with super nutritious, omega-3-rich wild salmon, is a force of nutrients to be reckoned with (that is ready in 20 minutes). Don’t worry if you don’t have all the exact ingredients – another great thing about stir fry is that you can put just about any vegetable in it and it will taste great. All I ask is that you include at least 5 different varieties. I also recommend including the bean sprouts, as in this recipe, they substitute what would have been noodles.
Smokey Bean and Tempeh Casserole
It gets to this time of the year and there’s nothing more comforting than cooking up a soul-warming casserole. This recipe was the product of a mixture of vegetables in the fridge and I encourage you to use whatever you have available. The tomatoes and the seasoning give it a delicious smokiness.