“This has to be one of my favourite salads to throw together. Apart from the deliciously fatty salmon and avocado generously covered in fresh lemon juice, it boasts capers, toasted pine nuts and shaved Parmesan. That’s just about all my favourite ingredients in one fairly posh salad.” – Monya
“We just love our butcher here in Berkshire … He hooked me up with some pork skin, so I did the obvious thing … I made pork scratchings. Be sure to use a very sharp knife and work carefully when you slide away the fat. The macros are tricky to calculate, since everyone removes different amounts of fat, but the carbs remain zero whichever way you like your porkies.” – Monya
“This amazing, simple recipe is one of many that feature in my second, popular cookbook Lazy Keto Kitchen. It’s SO tasty and I bet your kids will love it too! This recipe yields 4 servings and would go well with a lovely, fresh green salad on the side. You could double the recipe to serve 8 (using the handy plug-in) – and use a larger casserole. Be sure to use Gruyere cheese, as I am not sure Cheddar would pack the same punch. It’s one of my favourites. I used 97% Pork Sausages (Tesco Finest) for this recipe. With those, there is no added wheat/gluten. However, there is a small amount of potato starch present, but honestly I am fine with that for occasional consumption since they are still so low in carbs.” – Monya
“I have made this dish so many times and it just keeps getting better. It’s not easy doing something remarkable with chicken breasts: they can be somewhat underwhelming and can easily dry out. These are juicy, moist and bursting with flavour. I love smoked paprika and rubbed the breasts with it before frying on both sides, then stuffing and finishing in the oven. The stuffing was simply two ingredients that when combined are simply out of this world (one being my Homemade Basil Pesto which you really must try). Enjoy this simple, mid-week meal of pesto-stuffed chicken breasts – it may become your new breast friend (… see what I did there?)” – Monya
“Poor kale has had a bad rep. It can be a little bitter when eaten raw, but once you crisp it in the oven, it will convert you! Crunchy and partially charred, this is a fabulous side-dish. Carefully measure the olive oil that you add and coat it well using your hands in a large bowl. This will ensure each leaf is evenly coated. A sprinkling of salt, grated Parmesan or finely grated lemon zest are all great ways to finish it. However, it is delicious simply with salt. Happy crunching on this crunchy kale!” – Monya
“Dreamy grilled lamb cutlets finished in a creamy-garlic-white-wine and thyme sauce. Extraordinarily tasty! No long-winded headnote needed here, what’s not to love? If you love lamb as much as I do (it’s my favourite red meat), try the Peppered Lamb Ribs recipe too.” – Monya