Serves: 6
Preparation Time: 30 mins
Cooking Time: 40 mins
Total Time: 1 hr 10 mins

Ingredients:

• 1 Red pepper, cut into quarters2 tbsp Coconut oil
• 400g Lean steak mince
• 1 Medium egg
• 1 Carrot, coarsely grated
• 50g Stale breadcrumbs
• 40g Cheddar, finely sliced

To Serve:

• 6 Floury rolls, halved
• 3 tbsp Mayonnaise
• 1/4 Cucumber, or 1-2 mini cucumbers, sliced

Instructions:

• Heat oven to 200C/180C fan/ gas 6
• Put pepper on a baking tray & rub with 1/2 tbsp oil. Roast in oven for 25-30 mins, turning once halfway through
• Remove & allow to cool slightly before finely chopping
• Tip mince, roasted pepper, egg, carrot & breadcrumbs into a large bowl & mix well
• Using hands, shape mixture into 6 equal burgers
• Heat remaining oil in a large, heavy-based, non-stick frying pan over a medium heat
• Fry burgers for 5-6 mins each side until cooked through
• Top with slices of cheddar. Spread rolls with mayo, add burgers & top with slices of cucumber.

Servings: 6  
Preparation Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins

Ingredients:

• 1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
• Kosher salt & ground black pepper
• Coconut oil
• Juice of ½ lemon more for later
• 8 ounces Cherry tomatoes, halved
• 3 ounces Pitted olives, halved (combination of kalamata olives & green olives) 
• 3 tbsp minced Red onion
• 4 to 5 Garlic cloves, minced
• 1 tbsp Fresh thyme leaves
• 2 tsp Dried Oregano 

Instructions:

• Heat the oven to 425 degrees F
• Pat the fish dry & season with salt & pepper on both sides
• Brush a 9 ½ x 13-inch baking dish with a little coconut oil & put the fish in it. Squeeze ½ lemon juice all over the top of the fish
• In a medium mixing bowl, combine tomatoes, olives, onions, garlic & spices
• Add a very small pinch of salt & ground pepper
• Add a generous drizzle (about 3 tbsp coconut oil) toss to combine
• Pour the tomato & olive mixture over the fish
• Bake in heated oven for 15-20 min (this will depend on the thickness of your fish)
• Remove from the heat & serve.

Servings: 6  
Preparation Time: 10 mins
Cooking Time: BBQ 40 mins or Oven 30/40 mins
Total Time: 1 hr 10 mins inc. resting time

Ingredients:

• 1.5kg boneless leg of Lamb, butterflied 

Marinade:

• 3 Tomatoes, diced
• 2 large or 4 small Shallots, finely chopped
• 1 tbsp small Capers, rinsed
• A small bunch of Parsley, chopped
• A small bunch of Mint, chopped
• A small bunch of Basil, chopped
• 1 Lemon, juiced
• 2 tbsp Olive oil

Instructions:

• Mix the marinade ingredients keeping aside a small handful of each of the herbs to finish
• Season the lamb well
• To BBQ, heat the coals & when the flames have died down, spread them to the sides of the grill & put a drip pan in the middle. This will allow the lamb to cook without flare-ups
• BBQ for 20 mins on each side. Or heat the oven to 220C/fan 200C/gas 7 & put the lamb in a baking dish skin-side up- Cook for 30-40 mins until a meat thermometer reads 60C in the thickest part (for pink meat)
• When the lamb is cooked put on a platter & spoon over the marinade
• Cover loosely with foil & rest for 20 mins. Slice & serve with the marinade, any juices & the remaining chopped herbs.

• Serves: 2
• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins

Ingredients:

• 1 Pack of Tempeh 2 tsp Sumac
• 1 Lemon juice
• Coconut oil for cooking
• 4 Plums
• ½ Pomegranate seeds (optional)
• 1 Shallot
• Dill
• 15g Mint
• 50g Blanched hazelnuts
• 100g-150g Bistro Leaf Salad (or any other leaf salad)
• Flaky sea salt
• Ground black pepper

For the dressing:

• Pomegranate molasses (alternatively, juice of a whole lemon)
• 60ml Extra virgin olive oil
• Sumac (1 tbsp)

Instructions:

• Preheat the oven to 180c / 350f
• Add blanched hazelnuts to a baking tray. Roast in the oven for approximately 7–9 mins. Remove hazelnuts & chop roughly. With a pestle & mortar, use it to lightly beat hazelnuts to a desired texture
• Slice the ripe plums into quarters
• Thinly slice shallots into rings, before adding them to a container of cold water. The cold water allows onion to maintain its crunchy structure, whilst reducing acidity & harshness of onion
• Cut Tempeh into small cubes. Heat a tbsp of coconut oil in a frying pan over a medium – high heat. Add tempeh cubes & saute for 5 mins, until golden & crispy
• Add tempeh cubes to a bowl containing sumac (2 tsp) & juice of one lemon & mix
• Prepare dressing by mixing all dressing ingredients together
• Assemble salad by combining all elements, apart from dressing. Season with flaky sea salt & ground pepper
• Add dressing & combine well. Serve immediately.