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.

Servings: 2 40 g butter300 g braising steak75g smoked pork belly40g pearl onions1½ garlic cloves½ carrot, sliced40g mushrooms225ml red wine, dry1 bay leaf¼ tsp dried thymesalt and ground black pepper Cauliflower mash 400 g cauliflower40 g butter or olive oilsalt and pepper Cut the braising steak into small cubes, about 1-1.5 inches. Place a dutch oven or large heavy-bottomed pot over high heat. Add half of the butter. Sear the beef in batches; do not add it all to the pot at once as this will cool the cooking surface and you won’t get a nice brown finish on your meat. Season generously with salt and pepper. Once all the meat is nicely browned, remove it from the pan and set aside for later. Cut the pork into small pieces and slice the carrots and mushrooms. Add to the already used dutch oven or pot along with the remaining butter and sear over medium-high heat. Once the vegetables and pork have cooked for a couple of minutes, add the seared beef back to the dutch oven. Add wine and seasonings. Stir and bring to a boil. Lower the heat and let simmer for 1.5 hours or until the meat is very tender. Check every now and then and add water if too much liquid has evaporated. Season with salt and pepper to taste. While the stew is simmering, make the mash. Rinse and trim the cauliflower and cut into small pieces or florets. You can use both the stem and the leaves. Boil in lightly salted water for about 5 minutes until the pieces are soft but not mushy. Drain and discard the water. Add butter and use an immersion blender to reach desired consistency. A hand-held electric mixer works as well. Season with salt and pepper to taste.

Servings: 6 175ml heavy whipping cream or sour cream125ml cream cheese3 tbsp green pesto½ lemon, the juicesalt and pepper40 g butter900 g skinless boneless chicken thighs, cut into bite-sized pieces1 leek, finely chopped110 g cherry tomatoes, halved450 g cauliflower, cut into small florets200g shredded cheese Preheat the oven to 400°F (200°C). Mix cream and cream cheese with pesto and lemon juice. Salt and pepper to taste. In a large pan over medium high heat, melt the butter. Add the chicken, season with salt and pepper, and fry until they turn a nice golden brown. Place the chicken in a greased 9 x 13 inch (23 x 33 cm) baking dish, and pour in the cream mixture. Top chicken with leek, tomatoes and cauliflower. Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked. If the casserole is at risk of burning before it’s done, cover it with a piece of aluminium foil, lower the heat and let cook for a little longer. Tip! Sauce too runny? If you’d like an even thicker sauce, add some extra shredded cheese. This will give the dish even more flavour and consistency. Green it up! A rich dish like this only gets better if you serve it with a side of fresh leafy greens. Dress with a generous drizzle of olive oil, some balsamic vinegar and a sprinkle of sea salt. Would like some extra heat? Spice things up with some red pepper flakes.

Chicken thighs and quinoa provide an abundance of protein, making this a great post-workout dinner. Carrots, bell peppers, and fresh herbs offer phytonutrients, antioxidants like beta carotene and vitamin C, and satiating fibre. Turmeric and ginger are an anti-inflammatory power couple that have been shown to help alleviate pain. Servings: 8 Skillet:8 chicken thighs, bone in, skin on2 tablespoons avocado oil¾ cup thinly sliced shallots1 (2-inch) chunk fresh ginger, microplaned1 cup carrots, thinly sliced1 cup scallions, thinly sliced, white and green parts (save the green parts as garlish)6 garlic cloves, microplaned1 teaspoon ground chili1 teaspoon sea salt¾ teaspoon ground turmeric32 ounces low-sodium chicken stock2 limes, juiced2 small bell peppers, thinly sliced1 ½ cups quinoa1 (13.5 ounce) can light coconut milk (or additional chicken stock) Garnish:½ cup dry roasted cashews, roughly choppedFresh mintFresh parsleyScallion greens Place a large deep cast iron pan over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest. Once all of the chicken is out of the pan, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the grill function. Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa. Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk and chicken back into the pan. After the chicken has been simmering for 15 minutes, transfer into the oven and grill for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.