Servings: 2 225g broccoli½ whole garlic150g cherry tomatoes1½ tbsp olive oil½ tbsp dried thyme or dried oregano or dried basil325g ribeye steakssalt and pepper Anchovy butter 15 g anchovies75g butter, at room temperature½ tbsp lemon juicesalt and pepper Make the anchovy butter. Finely chop the anchovy fillets and mix them with butter (at room temperature), lemon juice, salt and pepper. Set aside. Preheat you oven to 450°F (225°C) and make sure your meat is out of the fridge in order to get to room temperature before cooking it. Separate the garlic into cloves but don’t peel them. Cut the broccoli into florets. You can include them stem as well, just peel off any rough parts and slice it. Grease a large roasting pan and place all the vegetables in a single layer. Season and drizzle olive oil on top. Give it a stir to coat and then place the roasting pan in the oven for 15 minutes. Brush the meat with olive oil and season with salt and pepper. Fry quickly on high heat in a frying pan. At this point, you’re only looking to give the meat a nice seared surface. Remove the pan from the oven and make room for the meat amongst the vegetables. Lower the heat to 400°F (200°C) and place the pan back in the oven for a few minutes up to 10 or 15, depending on how you like your meat – rare, medium or well-done. Remove from the oven and place a dollop of anchovy butter on each piece of meat. Serve straight away. Tip! You can make this dish with pork shoulder, chicken or fish. Adjust the time in the oven accordingly. This dish pairs perfectly with a crisp, cool salad.

Servings: 6 Sheet pan sesame chicken 900 g skinless boneless chicken thighs, cut into 0.5″ (1.5 cm) pieces350 g (900 ml) broccoli, cut into florets1 (120 g) medium red bell pepper, cut into strips4 tbsp sesame oil or olive oil, dividedsalt and pepper Cauliflower rice 1.1 kg cauliflower110 g butter or coconut oil¾ tsp salt To serve 2 tbsp tamari soy sauce or coconut aminos1 tsp sriracha sauce or hot sauce1 garlic clove, minced½ tsp ground ginger1 tbsp sesame seeds, for sprinkling Sheet pan sesame chicken Preheat the oven to 400°F (200°C). Place the chicken, broccoli and pepper on a large rimmed baking sheet. Drizzle with half of the sesame oil and sprinkle with salt and pepper. Use a rubber spatula to toss together and then spread out in a single layer. Bake for 20 minutes, until the veggies are beginning to brown and the chicken is cooked through. In the meantime, prepare the cauliflower rice. Cauliflower rice Shred the cauliflower using a grater or the grater attachment on a food processor. Melt butter or coconut oil in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit. Add salt while frying. You can also cook the grated cauliflower in the microwave. Put it in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt. To serve In a small bowl, whisk together the remaining sesame oil, the coconut aminos, hot sauce, garlic, and ginger. Drizzle over the chicken and veggies and toss to combine. Sprinkle with sesame seeds and serve over cauliflower rice. Tip: Cooking the food directly on the pan, rather than covering it with parchment or aluminium foil, allows the meat and the veggies to cook through a bit faster and to brown nicely. As long as you use plenty of oil, the food won’t stick. Asian recipes do really well as sheet pan meals. The meat and veggies are cut up in small chunks, similar to the way they would be in a stir fry, so they cook quite quickly. And a little sesame oil brings out the flavor. Once the meal is cooked, you simply toss it with a spicy sugar-free sauce and dinner is served. I recommend serving it over a little cauliflower rice.

Servings: 6 1 yellow onion2 garlic cloves225g celery root or rutabaga1 red bell pepper450g ground lamb or ground beef110g butter or olive oil1 tbsp paprika powder¼ tsp cayenne pepper1 tbsp dried oregano½ tbsp crushed caraway seeds1 tsp salt¼ tsp ground black pepper400 g crushed tomatoes600 – 700 ml water1½ tsp red wine vinegar For serving: 225 ml sour cream or mayonnaisefresh parsley, for garnish Peel and chop the vegetables finely. Sauté the onion and garlic, with a generous amount of oil or butter, in heavy pan over medium heat until softened. Add the ground meat and sauté, stirring occasionally, until cooked through and browned. Add the bell pepper, celery root, paprika, cayenne, oregano, caraway, salt and pepper. Stir for about 1 minute. Pour in the tomatoes and 2 cups of water. Increase the heat and bring the soup to a light boil. Let simmer for 10 minutes. Add remaining water and vinegar before serving. Serve with finely chopped parsley and dollop of sour cream or mayonnaise. Tip: Lamb really is the star of this soup, but if you’re not a fan – or you don’t have any on hand – try any ground meat you like. Beef is nice and hearty, with a subtler flavour than lamb, while ground chicken or turkey lend a milder flavour.