“You will love these stuffed spicy courgettes! This is a lovely, easy dish which takes a little long, but that’s only because I didn’t want to discard the courgette flesh that I scoop out to make the ‘boats’. Instead, I cook it down for a long time until it caramelises for maximum flavour, then incorporate it into the beefy mince stuffing. Using 6 courgettes here means 4 people can enjoy three boats each. ” – Monya
“DON’T HATE ME FOR LOVING THIS! This bowl of meaty goodness was inspired by a time where I would set aside a few hours once a month to batch cook my dog’s food. Using one of those enormous rice cookers, I boil up 10kg diced chicken breasts, liver and beef mince. After cooking, I reserve the broth (which I use to pour over their food) and stir in cooked brown rice and vegetables. This then gets portioned and popped in our chest freezer (and I can ‘relax’ for another 30 days). However, before I stir in the rice and veg, I set aside a small bowl of the cooked meat for myself and I enjoy it with a drizzle of olive oil and a pinch of salt flakes. This is such a treat and makes all that hard labour worth it! I recreated it here for my carnivore readers. Remember, liver is the most nutrient-packed food you can gift your body.” – Monya
“Get a little creative with ground beef and Savoy cabbage and spend some time making these attractive little parcels. I used the full yield of the Roasted Tomato Sauce recipe, so be sure to have that ready before beginning. You could, alternatively use 500g / 18oz of passata, but I want to encourage you to make your own sauce. Then you will know exactly what has gone into it. One serving = 2 parcels (as pictured) so this recipe will happily feed a family of 4.” – Monya