Ingredients

1kg Fine minced Turkey
2 tsp Italian herbs
1 beaten egg
1/3 cup ground nuts (or 1/2 cup of Crispy Pork-Rind crumbs, if you can get them)
Salt and pepper to taste

Method

Mix everything together and then press into a 12″ high-lipped pizza pan and up the sides a bit.

Bake in a cool oven (GM2 300F 150C) for 20 minutes.
If still soft, continue cooking, checking ever 5 min. Drain the fat from the crust when “set”.

Top with cheeses and your choice of toppings, and return to oven to cook until toppings are done and the cheese is bubbly.

Ingredients

500g minced beef
2 tblsp dried chopped onion
1/2 chopped onion
3 slices bacon, fried and chopped
3 eggs
120ml mayonnaise
60ml Double cream
60ml water
230g Grated cheese (I used a mixture of cheddar and mozzarella)
Garlic powder to taste (optional)
Salt and pepper(to taste)

Method

Preheat oven to a moderate temperature (GM4, 180°C, 350°F)

Brown mince and chopped onion, drain grease.

Put browned meat and onion into a deep baking dish (e.g a Lasagne dish)

Mash around bottom of pan to form a thin-ish “crust”.

Scatter bacon bits evenly across the “crust”.

Combine eggs, mayonnaise, cream and water in mixer bowl and mix until smooth.

Add grated cheese and mix well.

Pour mixture evenly over “crust” and bake for 30-35 minutes until top is browned and “set”.

Cool a few minutes before slicing into quarters.

Ingredients

1 Pork Belly
Curing Mix of 2 parts Salt to 1 part Sugar (Quantity will vary as to how big your Belly is!)

Method

Rub the cure thickly all over pork belly

Place the pork into a deep bowl in the fridge

Drain off the liquid that comes out of the pork and re-coat with the cure once a day.

Curing should take 5-7 days, depending on the size of the belly.

Ingredients

2 boned, skinned chicken breasts
200ml full-fat coconut milk
1 tsp garlic powder
1 tsp chilli powder
½ tsp ground ginger
1 tsp ground coriander
1 tblsp soy sauce
1 tblsp lime juice
½ tsp cookable artificial sweetener (Not Aspartame – Heat distroys that!)

Method

Place all the ingredients except the chicken in a blender. Blend for a few seconds until well mixed.

Make 3 diagonal cuts across each chicken breast, then arrange them in a dish and pour over the coconut marinade.

Cover with Clingfilm and leave to marinade in the fridge for at least 30 minutes.

Preheat the grill and place the chicken on foil lined grill pan.

Brush with some marinade and cook, about 20 minutes on each side, brushing frequently with marinade.

While the chicken is cooking, heat the remaining marinade in a small saucepan, stirring occasionally. Do not boil.

Serve with the marinade (ensure you have cooked this as above, Salmonella is not fun).

Serves 2 – Approx 3.4 g per serving

Ingredients

185g tinned tuna, drained
1 medium Pepper
1 medium Courgette
200g Mushroom
(or, any other mixed sliced veg to stir fry that you fancy, anything that stir fries well)
Knob of butter&splash of Olive Oil, or other saturated fat of choice to fry veg
~50ml (a good slosh) Double Cream
~40g (handful) of grated cheese
Pinch of Mustard Powder

Method

Add fat to a hot wok or stir fry pan, add sliced veggies, cook until done to your tastes.

Add tuna and break it up, stirring until it is warmed

Turn heat down to low and then add Cream, Cheese & Mustard Powder

Let it slowly bubble, stirring around every 30 seconds, until the cheese is melted and cream is thickened.

Serves 1

Ingredients

500g Minced Lamb
1 pack Fresh Mint
1/2 onion
1 large egg
Salt and Pepper to taste

Method

Mince the mint and onion very finely in a food processor.

Mix all the ingredients and form into 6 or 8 patties (don’t make them too small, they may break up).

Fry in butter or other favourite saturated fat.

Serves 3-4

Ingredients

1 cup chopped fresh parsley
8 ounces spinach, rinsed and chopped
1 onion, chopped
1 potato, cubed
4 skinless, boneless chicken breasts
6 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground turmeric
2 tablespoons tomato paste
4 cups water
3 tablespoons fresh lemon juice

Method

In a medium size frying pan, heat 4 tablespoons of the olive oil.
Add the parsley and spinach and fry until wilted. Set aside.

Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute. Stir it occasionally until tender. Add
the chicken breasts and brown both sides of each breast. Cut into bite sized pieces if you like. Add the salt, turmeric,
fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.

Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes.

Ingredients

• 750g turkey breast
• 284ml pot cream or sour cream
• 1 pack Chestnut mushrooms
• 20 asparagus spears (or whatever veggies you have lying around)
• 1-2 tsp whole grain or other mustard (to taste)
• 1 Round or Butterhead lettuce
• Fresh Sage leaves, or 1/2 tsp dried
• Freshly ground Black pepper to taste

Method

Pound meat between a folded sheet of cling film to desired thinness, slice into strips

Slice your veggies and stir fry

Remove veggies from pan, add the meat.

Shread the lettuce to make a simple salad with the sage and pepper and top with the cooked meat.

Put veggies back in pan, add the mustard and cream and heat through, tossing well to coat the veggies with the sauce.

Top salad with the sauce and veggies

Ingredients

• 1 cup salad oil
• 1/2 cup red wine
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon ground black pepper
• Dash nutmeg
• 6 minute steaks — (or cube steaks)
• 1/2 cup sour cream
• Paprika

Method
Combine all ingredients except steaks, sour cream, and paprika in a glass or enamelled flat pan mix well.

Add steaks and marinate 1 hour, turning several times.

Remove from marinade; pan fry in hot skillet or broil just until browned on each side.

Top each steak with a spoonful of sour cream and sprinkle with paprika.
Yield: 6 servings.

Per Serving: 586 Calories; 54g Fat (84.2% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fibre; 72mg Cholesterol;
387mg Sodium.

Ingredients

• 2lbs beef mince
• 4 tablespoons beef marrow (You could use a bit of butter & cream instead)
• 4 tablespoons double cream
• 4 tablespoons chopped parsley
• 4 tablespoons chopped onion

Method

Mix, and shape into 8 1/2 lb patties. Fry with butter.