Category Archives: Recipes

Pork Belly: Slow Roasted With Fennel, Serves 4.

Slow-Roasted Pork Belly With Fennel.

Pork is very sweet meat, so it’s nice to add the vibrant aniseed flavour of fennel. You have got to take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices.

Cutting diamonds in the skin allows the seasoning to really penetrate, and although it may seem odd, adding more salt after you have seared it really helps the skin to crisp up. Serve with dauphinoise potatoes and broccoli.

Ingredients for slow-roasted pork belly.

1kg pork belly

Sea salt and black pepper, to taste

1 fennel bulb, trimmed and roughly sliced

4 fresh bay leaves

3 garlic cloves, peeled and bashed

1 tsp cardamom pods, bashed

4 star anise

1 tbsp fennel seeds

Olive or avocado oil

325ml white wine

500-750ml chicken or vegetable stock (depending on the size of your pan)

1 tbsp wholegrain mustard.

Preparations of slow-roasted pork belly.

  1. Preheat your oven to 180 C.
  2. Score the pork belly skin diagonally in a diamond pattern at 1 1/2cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
  3. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet.) Bring to boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
  4. Transfer the tray to the preheated oven and cook for 2 1/2 hours.
  5. Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.

Enjoy your delicious pork belly while war.

Pork Chops With Peppers: Sweet And Spicy Recipe, Serves 2.

Pork Chops With Pepper.

You will be amazed at how two such simple things = pork chops with peppers can taste so good together. The sweet and sour peppers really cut through the richness of the beautifully sauteed chops and make for a really good, quick supper dish. As always when frying chops, leave them to rest as long as you cooked them so that they can tenderise and reabsorb their juices.

Ingredients for pork chops with pepper.

2 pork chops, about 200g each

Olive oil, for frying

2 garlic cloves, skin on, crushed

Small bunch of thyme


For the sweet and sour peppers.

Olive oil, for frying

1 red onion, peeled and sliced

2 red peppers, deseeded and thinly sliced

Sea salt and freshly ground black pepper

1 tbsp caster sugar

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

Small bunch of basil, leaves shredded.

Preparations of pork chops.

  1. First, prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar and saute over high heat for 4-5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you are in danger of boiling the vegetables instead of frying them.)
  2. Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Decant into a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
  3. Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3-4cm intervals, making sure you don’t cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops really well on both sides, pushing the seasoning into the meat.
  4. Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic and thyme and fry for 2-3 minutes until coloured. Turn and fry for a further 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
  5. Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place it with herbs on top of the chops.
  6. Transfer the chops to a plate, and rest for 5-10 minutes, spooning over the basting butter now and again.
  7. Serve the chops on top of the peppers with the resting juices and a little juice from the pepper.

Enjoy your meal while warm.

Steak Sandwiches: Full Flavoured And Blissful Recipe, Serves 4-6.

Steak Sandwiches, A Belly-Filling Recipe.

These are effectively very posh steak sandwiches/burgers. You take a rare beef fillet, add homemade relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta.

Heaven! It is very important to start the beef on the hob because the meat that goes straight into the oven looks boiled rather than beautifully caramelised.

Ingredients For Steak Sandwiches.

Olive oil, for frying

700g fillet of beef

1 whole head of garlic, cut in half horizontally

3-4 thyme sprigs


Sea salt and freshly ground black pepper

1 baby gem lettuce, to serve.

For the spicy tomato relish.

Olive oil, for frying

1/2 red onion, peeled and finely chopped

2 red chillies, deseeded and chopped

250g mixed red and yellow cherry tomatoes, halved

1-2 tsp sherry vinegar, to taste

A small handful of shredded basil leaves.

For the mustard mayonnaise.

3 tbsp good-quality mayonnaise

3 tbsp wholegrain mustard

For the toasted ciabatta.

12 slices of ciabatta/bread, about 1.5cm thick

2-3 tbsp olive oil.

Preparations of steak sandwiches.

1. Preheat your oven to 200 C.

2. Heat a large ovenproof frying pan until hot and add a glug of olive oil. Grind a generous amount of salt and pepper onto a board and roll the fillet in the seasoning.

3. Fry over high heat for 1-2 minutes on each side until gently coloured all over, including the ends. Add the garlic and thyme sprigs, heat for a minute, then set the beef on top of them. Add a couple of knobs of butter, spooning it over the steak to baste.

4. Place the beef in the preheated oven and roast for 15-17 minutes until rare or medium-rare. It should feel springy when pressed. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with juices from the pan.

5. Meanwhile, make the relish. Heat 2 tablespoon olive oil in a large frying pan, add the onion and chillies and fry over medium heat for about 5 minutes until softened.

Stir in the tomatoes, then season and cook for 6-8 minutes until the tomatoes are beginning to collapse. Add the vinegar and stew down over medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the basil leaves and season well. Tip into the serving bowl and set aside.

6. Combine the ingredients for the mustard mayonnaise. Season, then spoon into a serving bowl and set aside.

7. To make the toast, heat a griddle pan until smoking hot. Drizzle the sliced ciabatta/bread with the olive oil, season and griddle for 1-2 minutes until golden on both sides. Repeat until all the bread is toasted and then place on a serving platter.

8. To serve, thickly slice the rested fillet of beef, place on a platter and put on the table with the toast, mayonnaise, relish and lettuce leaves to be assembled.

Enjoy your delicious meal.

Roasted Squash Houmous: Easy To Prepare, Serves 8-10.

Roasted squash houmous, a light lunch for your belly.

Enjoy this roasted squash, just as there is no universal curry powder, nor is there a universal ras el hanout in Arabic, which means ‘head of the shop’ it is traditionally a blend of the best spices a merchant has to offer. Combined with chickpeas, roasted squash and tahini, served with pitta, it makes a lovely dip to accompany drinks, or a salad. This is a light lunch you will enjoy.

Ingredients For Roasted Squash Houmous.

1 butternut squash, about 850g, peeled, deseeded and cubed

2 garlic cloves, bashed

3cm piece of fresh root ginger, peeled and finely chopped

Olive oil

1 tbsp tahini

1 x 400g tin chickpeas, drained and rinsed

Juice of 1/2 lemon

Sea salt and freshly ground black pepper

Warmed or griddled pitta bread or flatbread, to serve.

For the ras el hanout spice blend.

1 cinnamon stick

1 tsp cloves

1 tbsp coriander seeds

1/2 tbsp fenugreek seeds

1/2 tbsp fennel seeds

1 tbsp mustard seeds

1/2 tbsp cumin seeds

1 tsp paprika


  1. First, make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with cloves and seeds and toast over medium heat for about 1 minute, until aromatic and the seeds are popping (shake the spices in the pan as you heat them to prevent them from burning).

2. Once toasted, remove from the heat, and add the paprika. Place in a spice grinder, blender or mortar and grind until the mixture is a powder- sift it if necessary. This spice blend will last 3 months if stored in an airtight container.

3. Preheat the oven to 180 C.

4. Make the houmous. In a large mixing bowl, mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting/baking tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

5. Once the squash is soft, add the contents of the tray to a blender, discarding the garlic skins. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tablespoons of olive oil. Blend until smooth. Taste and adjust the seasoning as necessary- you might need some extra lemon juice at the end.

6. Transfer the houmous to a bowl and sprinkle with a little of the spice mix. Drizzle with olive oil and serve with warmed or griddle pitta bread on the side.

Enjoy your houmous.

Fish Pie; The Number 1 Trending Soul-Satisfying Recipe.

Delicious Fish Pie.

I can never understand why most fish pie recipes require you to pre-cook the fish in milk, then subject it to 30 minutes in the oven.

No wonder the fish is often chewy or turned into mush. A nicer and much quicker way is to bake it from raw.

Invest in a bottle of Noily Prat, that, rather than the type of stock, is what gives the sauce its flavour.

Ingredients for fish pie.

2 large shallots or 1 onion, peeled and chopped

2 tbsp olive oil

40g butter

1 large thyme sprig, leaves only

4 tbsp Noily Prat or dry vermouth

2 tsp Pernod (optional)

4 tbsp plain flour

250ml fish, chicken or vegetable stock (a stock cube works fine)

200ml milk

4 tbsp double cream

3 tbsp chopped fresh parsley

180g skinless salmon fillets

250g skinless cod or haddock fillets

200g queen scallops

150g king prawns

1 tbsp fresh lemon juice

Sea salt and freshly ground black pepper.

For The Mashed Potato Topping.

750g Desiree potatoes, peeled

75g butter, cubed

50ml hot milk

2 large egg yolks

75g medium cheddar cheese, grated.

Preparations for fish pie.

  1. Preheat the oven to 200 C. Grease a shallow (about 2-litre capacity) pie dish.
  2. Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow cooling slightly, then stir in the egg yolks. Season well and set aside.
  3. Saute the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noily Prat and Pernod (if using), then cook for 4-5 minutes until reduced right down.
  4. Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for another 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few more minutes. Season well, then add the cream and parsley.
  5. Meanwhile, cut the salmon and cod into bite-sized chunks and scatter them in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.
  6. Pour over the sauce and mix with a fork. Spread the mashed potato on top and fluff it up with a fork. Scatter with the grated cheese and put the pie in the oven immediately. Bake for 10 minutes, then turn the oven down to 180 C and bake for another 20 minutes, turning it browns unevenly. Allow standing for 10 minutes before serving.

Enjoy your meal.

Mussels With Celery And Chilli; 1 Way To Prepare This Finger-Linking Recipe.

Mussels with celery and chilli.

If you are worried about sustainability, the one seafood you can eat with a totally clear conscience is mussels. This recipe is a reworking of a classic moules marinieres. Just be sure to eat it with some good bread to soak up all the fantastic juices.

Ingredients For Mussels With Celery.

1kg fresh mussels

olive oil, for frying

3 spring onions, trimmed and chopped

1 banana shallot, peeled and thinly sliced

1 celery stick, trimmed and finely diced

2 garlic cloves, peeled and thinly sliced

1 fresh red chilli, deseeded and finely chopped

4 thyme sprigs, leaves only

1 bay leaf

1-2 tbsp vermouth

150ml dry white wine

2 tbsp creme fraiche

Small bunch of flat-leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Crusty bread, to serve.

Mussels With Celery preparations.

  1. To test that mussels are okay to eat, place them in a sink or large bowl of cold water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.
  2. Heat a large, heavy-based saute pan or shallow saucepan over high heat. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan until the shallot and celery start to become tender.
  3. Add the mussels to the pan and shake over very high heat for about 30 seconds. Cover tightly with a lid and leave to steam for 1-2 minutes, shaking the pan now and again. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1-2 minutes to reduce the liquid. Cover and cook for a final 30-60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking.
  4. Add the creme fraiche and parsley to the pan, then taste and adjust the seasoning as necessary. Cover the pan and shake to combine the flavours. Remove the lid, stir, and serve immediately with plenty of crusty bread.

Enjoy your meal.

Beef Wellington: 1 Of The Best Way To Make The Simply-Tantalizing Wellingtons.

               How to make beef wellington.

You can dress up a beef wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star. The plot here is in wrapping the mushrooms and beef with Parma ham. Tha seals in the juices and stops the pastry from going soaked.


2 x 400g beef fillets

Olive oil, for frying

500g mixture of wild mushrooms, cleaned

1 thyme sprig, leaves only

500g puff pastry

8 slices of Parma ham

2 egg yolks, beaten with 1 tbsp water and a pinch of salt

Sea salt and freshly ground black pepper to taste.


2 tbsp olive oil

200g beef trimmings (ask the butcher to reserve these when trimming the fillet)

4 large shallots, peeled and sliced

12 black peppercorns

1 bay leaf

1 thyme sprig

Splash of red wine vinegar

1 x 750ml bottle red wine

750ml beef stock.

Beef Wellington


  1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
  2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
  3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, thyme leaves and some seasoning. When the mushrooms begin to release their juiced, continue to cook over high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as duxelle). Remove the duxelle from the pan and leave to cool.
  4. Cut the pastry in half, place it on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
  5. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
  6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with other beef fillets, then chill for at least 30 minutes.
  7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
  8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay leaf and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
  9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring it to boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
  10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200C for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
  11. Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

Enjoy Your Meal.

Tomato Risotto: 1 Of The Best Way To Make Sticky-Delicious Tomato Risotto.

How to make tomato risotto.

  • The secret to making a good tomato risotto is to add your hot stock very gradually, stirring to make sure it has all been absorbed before adding the next ladleful.
  • This way you can control the consistency better and ensure the rice still has a slight bite to it – al dente, as the Italians call it- when you take it off the heat.
  • This classic risotto just needs a garnish of rocket or baby spinach. For a British twist, use spelt barley instead of rice- it has a lovely nutty flavour.


3 tbsp olive oil

200g risotto rice

500ml chicken or vegetable stock

50g unsalted butter

250g cherry tomatoes, halved

100g mascarpone cheese

25g Parmesan cheese, grated

Sea salt and freshly ground black pepper, to taste.


  1. Heat the oil in a large frying pan over medium heat, add the rice and stir well to coat the grains in the oil. Bring the vegetable stock to the boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been absorbed and the rice is cooked, but still al dente. (This will take about 15-20 minutes.)
  2. Meanwhile, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft. Pass through a mouli or coarse sieve; alternatively, mash with a potato masher.
  3. When the rice is cooked, fold in the mascarpone cheese, Parmesan and tomato mixture, adjust the seasoning and serve.

Enjoy your meal, top with basil if desire.


To remove the need for last-minute stirring, you can serve risotto as a cake. Make the risotto in advance, making it slightly beyond the al dente stage (about 20 minutes), then add the mascarpone, Parmesan and tomato. Spread the mixture out in a square tin lined with greaseproof paper, cover and chill for 2-4 hours. When ready to serve, heat 50g butter in a large frying pan. Cut the risotto cake into 4 squares and quickly pan-fry for about 3 minutes on each side until golden, taking care when you flip them over. Serve immediately.

Avocado Caprese Salad, 1 Of My Favourite Salad.

Here is my salad suggestion for you this week, a clean and healthy salad at that.

Add this Caprese to your list this week and thank me later, it is so fun to make and take no much time.


1/2 of 1 large ripe avocado, peeled

Juice of 1 fresh lemon

1 lb. ripe mixed tomatoes, chopped

8 oz fresh mozzarella, cut into bite-sized pieces

1/3 cup homemade pesto sauce, recipe below

1/2 tsp sea salt flakes, or to taste

1/2 tsp freshly ground pepper, or to taste.


Slice your avocado lengthwise into thin and equal slices, leaving the entire avocado shape half intact as much as you can.

Start shaping the avocado into a line, by gently pushing the individual slices towards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pic above.

You will need to practise it a little bit to get the perfect result.

Start on one end of the avocado and roll it up in an inward motion until you have a full rose shape.

Gently place a knife underneath your avocado ”rose” to transfer it onto your platter. Drizzle with freshly squeezed lemon juice, to prevent it from browning.

Add your half-cut tomatoes and mozzarella pieces around your rose-shaped avocado to fill up space on the platter.

Dollop with pesto and season with sal salt flakes and freshly ground black pepper.

Serve and enjoy immediately.

For The Homemade Pesto;


1 cup (packed) fresh basil leaves

1 tbsp pine nuts

2 large cloves fresh garlic

1/4 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese.


Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.

With your food processor running on low, drizzle in the oil and process until smooth.

Add the parmesan cheese and process until well combined.

Leftover pesto can stay up to 10 days in the refrigerator.


Healthy Creamy Chicken Noodle Soup.

This creamy chicken gluten-free noodle soup is the real deal, you can pair it with some healthy butter bread slices.

This is by far one of the easiest and delicious chicken noodle soup recipe.

You can replace the paleo with tapioca flour, or gluten-free flour. You can also substitute pasta noodles for zucchini noodles.


2-3 cups cooked chicken breast, shredded

1 tbsp olive oil

1 yellow onion, diced

2 cloves fresh garlic, minced

2 large carrots, sliced

1 celery stalk, chopped

1/3 cup flour

2 tbsp parsley, chopped

2 tsp chicken or vegetable stock powder

4 cups chicken broth or bone broth

5 cups 2% milk (creamy unsweetened non-dairy milk preferable).

10 oz uncooked pasta

1/3 cups fresh or frozen peas

A pinch of sea salt.


Heat oil in a large wok over medium heat, saute onion, garlic, carrots and celery for about 5 minutes.

Add flour, parsley, stock powder and sea salt. Mix thoroughly and cook for another 3 minutes.

Pour in the broth and mix. Bring to boil for about 5 minutes, reduce heat and simmer for 20 minutes, partially covered.

Add chicken, milk and pasta, bring to boil and cook for about 6 minutes. Add peas and simmer until peas are cooked and soup has thickened.

Serve and enjoy with butter bread.


Delicious Baked Feta Chicken.

Clean and healthy is one of my goals this year, I tried this gluten-free, grain-free and dairy-free pasta and it worth the time spent.

All you need to do is sear the chicken with paprika and garlic while you bake the feta, it takes just 30 minutes to finish this meal.


1 lb. chicken breast

1/2 tsp smoked paprika

1/4 tsp garlic powder

1 (6-8 oz) block quality feta cheese ( use vegan feta for dairy-free)

1/4 cup and 1 tbsp olive oil

2 cups cherry tomatoes

3 cloves fresh garlic, minced

1/4 cup chopped fresh basil

Sea salt and pepper, to taste.


Preheat oven to 200 C.

Place the feta in a large cast-iron or baking dish and add the cherry tomatoes, drizzle with 1/4 cup olive and toss to coat.

Season with sea salt and pepper and bake for 30 minutes.

While baking the feta, prepare the chicken. Heat 1 tbsp olive oil in a large pan/skillet over medium-high heat, season chicken breasts with paprika, garlic, sea salt and pepper to taste.

Place in the pan and fry for 8-10 minutes per side, or until golden and cooked through.

Remove the pan from the oven and mix the feta and tomatoes until creamy (as shown in the picture below).

Add minced garlic and basil, mix to incorporate. gently nestle the chicken breasts into the feta-tomato sauce and put the pan back to the oven, bake for another 5 minutes until golden and bubbly.

Serve immediately and enjoy with rice, quinoa or broccoli.


Honey Lime Salmon, Fries, Creamy Sweet And Spicy Chipotle.

Happy Sunday everyone. If you are looking for healthy Mexican street fries for this weekend, here are these salmon and sweet potato fries.

The first time I made them, I didn’t get it right, but this time is different as a learner myself, I can proudly say I am improving.

You also can try this as there is fun in learning.


For The Salmon;

2 salmon fillets (about 5 ounces each), patted dry with a paper towel and season with sea salt and pepper.

2 tbsp coconut oil

1 tbsp honey

1/2 tsp garlic

1 tbsp lime juice

1 tsp of coconut aminos, or soy sauce.

For The Fries;

1/2 pound red bliss potatoes (cut and soak in the ice water for 30 minutes).

1/2 tsp chilli powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp coconut sugar

3 tsp coconut oil, for fry.

For The Ketchup;

1/4 cup ketchup

2 tbsp sweet chilli sauce

1/2 tsp chipotle hot sauce

1 tsp lime juice

1 tbsp unsweetened yoghurt.

For The Tahini Ranch;

1/4 cup tahini

1/2 cup coconut milk yoghurt

1 tbsp mustard

1 tbsp lime juice

1 tbsp coconut aminos, or soy sauce

1.5 tsp dill seed

2 tbsp chopped fresh parsley

1/2 tsp sea salt, or to taste

1/2 tsp pepper, or to taste

1/2 tsp garlic powder

1/2 tsp onion powder.


Preheat your oven to 210 C.

Heat 1 tbsp coconut oil over medium heat, sear the salmon for 4 minutes, skin side up.

Mix together 1 tbsp melted coconut oil, 1 tbsp honey, 1/2 tsp garlic and 1 tbsp lime juice. Next, flip the salmon and add 1 tbsp coconut aminos to the salmon and cook for another 3 minutes.

Pour over the honey-lime mixture and allow it to bubble, then turn off the heat.

By now remove your soaked potatoes and pat dry with a paper towel, toss in the fries ingredients and mix together, add 3 tsp coconut oil or ghee.

Bake in your preheated oven for about 25 minutes, or air fry for 15 minutes on 190 C, tossing them every minute.

Then prepare your Tahini ranch by mix all ingredients together, also do the same with ketchup ingredients.

Serve your fries with salmon or eat with tahini ranch.