“Funnyman took me to Santorini in 2015 where we spent 8 days in the sun, drinking Ouzo and eating our body weight in food! However, Greece did ruin tomatoes for me. The tomatoes there are simply heavenly – and any tomato you eat after visiting the Med will disappoint. If you can, opt for organic, deep-red, on-the-vine, and tomatoes that almost seem over-ripe. And, please don’t store tomatoes in the fridge.” – Monya

“While I simply love meat, a lot of my attention is focussed on the accompanying side dishes. Think further than frozen vegetables, because there are a multitude of things you could do with salads or cooked fresh vegetables making them interesting and fun. Here is one that is packed with flavour and can be served warm – or as a cool salad at your next braai (BBQ). Be sure to also check out the other Side Dish ideas on the site.” – Monya

“Having been to Thailand twice in my travels, I think its fair to say how incredible and fresh the flavours are, and there is a strong Asian influence in this steak salad. It is fast, simple and satisfying. If you like the idea of combining steak with Asian flavours, you may also like my Low-carb Pho Bo.” – Monya

“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
