Chicken Liver Parfait

Similar to pâté but more creamy ...

Take some chicken livers, it doesn't matter how much; some, and gently fry off in butter.

Blend with cream, at something like a 1:3 ratio of cream to livers.

Spoon into ramekins and seal with melted butter poured over the top and garnished with a thin slice of lemon, sprinkle of Allspice, some green peppercorns and a sprig of dill.

Serve with crisp lettuce leaves.

Canned Tuna Fish Cakes

Fast and easy ...

Combine drained canned tuna and cold mashed potato at a 1:2 ratio of potato to fish.

Add in any flavourings you like - chilli, ground coriander, lemon rind, whatever.

Gently fry off in your favourite paleo fat, goose fat for me.

Serve with mixed vegetables, some mayonnaise and a wedge of lime, scattered herbs over.

Roasted Sprouts & Bacon with Mashed Cauliflower, Feta & Soured Cream

Really two meals combined ...

Roasted Sprouts & Bacon

Oven on at 180C.

Par-boil some Brussels sprouts, half and drop into a roasting tray with shredded fatty bacon and a few cloves of garlic.

Omit the bacon and add in some coconut oil or olive oil for a vegetarian alternative.

Commit to the oven for about half an hour.

Mashed Cauliflower, Feta & Soured Cream

Steam some cauliflower and crush with feta cheese and soured cream.

Serve

Roasted sprouts down first, cauliflower over and a good knob of butter on top, shredded spring onions to garnish.

Mayaj - Sheep Brain Curry

... something interesting for lunch.

I popped out with a pal of mine for a spot of lunch at Akbar's Café in Bradford, an excellent lunchtime venue with a really interesting menu.

For starters, we had Liver Tikka and Panner Tikka; mains, curried Lamb Shank and Mayaj - a sheep brain curry.

Nutritionally, brain is phenomenal giving something like 4000% RDA of cholesterol, massively protein-rich and full of good saturated fats. The only thing that could make it any better would be to curry it, a popular dish in Pakistan.

I think the curry was very simple, just the brains, onion and spice base and some fresh coriander. Served with steamed rice, lovely!

Cod with Cavolo Nero & Puy Lentils

Lentils are something that I enjoy eating on occasion, Puy lentils a variety I regard as quite special.

Today, a variation on a classic Cod & Puy - you can read my thoughts on lentils in the link, but generally, I regard them as fairly inoffensive and perfectly good to eat every now and again ... if that's what you want to do.

Puy lentils, a Protected Designation of Origin green lentil variety from the Le Puy region of France owes its distinct character to the terroir within which it grows.

It's autumn, and so I'm bulking this meal out a little ...

Constituents

Fish - Cod, although any white fish will do, skin on and fried in butter

Cavolo Nero & Puy Lentils - Cavolo Nero, Puy lentils, sea salt, black pepper, sprinkle of chilli flakes and your favourite paleo fat, goose fat, here

Method

Steam your Cavolo Nero for a few minutes before transferring to a large skillet with your favourite paleo fat, toss in the drained lentils, add sea salt and black pepper along with a sprinkle of chilli flakes and warm through.

Warm some butter through in another skillet and fry the fish, skin side down for a few minutes. Loosen the fish by giving the skillet a gentle shake and flip over. Switch the heat off and let the other side cook through in the residual heat for a really tender piece of fish.

Serve out, kale and lentils down with the cod to crown.

Chilli Con Carne Sweet Potato

Quick and dead easy ... it's leftovers!

Commit a sweet potato cut in half to the oven, set to 180C for about 30 minutes.

Take some leftover Chilli Con Carne and warm it through in a pan.

Dress a plate with some salad leaves and maybe some chilli sauce*.

Prepare the rest: grated local sheep cheese, matchstick cucumber and tomato, horse ear spring onions and some soured cream.

Great! The potato is ready ...

Pop it on the plate, good slab of butter, Chilli Con Carne, cheese, soured cream and the salad ingredients. Sea salt and black pepper.

Dinner is served!

Great! Feeling replete but not overly full and ready for an evening of fencing ...

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.

Grilled Herring

Simple as simple can be ...

Fish, grilled and chilli sauce*.

Beautiful! That's breakfast. Now, out to enjoy the day.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.

Cauliflower Stalk & Potato Soup with Crab Beignet

Crab Beignet? Not the traditional French type from choux pastry, but a quick and easy with three ingredients: canned crab, cottage cheese and tapioca flour.

The soup is simply cauliflower stalks (I never throw away trimmings) and cubes of potato with onion, garlic and some bouillon. Cook through, soup done.

Back to these Beignets ...

Take a can of crab meat, drain and squeeze out thoroughly. Combine with equal portions of cottage cheese and then start to add in tapioca flour until the mixture turns dry enough to roll out into long sausages without it sticking to hands or the rolling board.

Cut into inch long sections and roll each piece in a large bowl with more tapioca flour.

Shallow fry in coconut oil, say in a milk pan. Good and hot, or they'll simply stick together.

Ready? Serve out ...

Soup in a bowl with a good mount of beignets in the middle.

Squid Kedgerish

... sort of Kedgeree.

I bagged a couple of good sized squids on Friday night, going cheap and thought it would make a great breakfast!

Cook some rice or use leftovers.

Boil a couple of eggs.

While the rice is cooking and the eggs boiling, prepare your ingredients:

• Squid
• Spring Onions
• Tomato
• Oyster Mushrooms
• Chillies, Ginger & Garlic
• Spices
• Fresh Coriander
• Chilli Sauce* or Condiment

Washed, cleaned and prepared, the squid should be sliced thinly into noodles.

Thinly chop up a few spring onions, mince a clove of garlic, a little ginger, de-seed and chop a chilli.

Once the rice is cooked through and steamed off, drop it into a large skillet with some ghee and fry off ... adding in the squid once the rice is starting to get a little crispy from the frying, along with the oyster mushrooms.

Add spices: turmeric, ground coriander, ground cumin, fenugreek and asafoetida.

Add the ginger, the garlic and the chilli.

Cook through for three or four minutes ...

Just before serving, add in chopped tomato and some fresh chopped coriander.

Serve out and garnish with boiled eggs.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.

Swordfish with Asparagus and Roasted Beetroot, Squash & Garlic

Simple preparation for a mid-week dinner ...

Oven on ... 200C ...

Peel and segment some beetroots, peel and cube up some squash, take a whole garlic and pick off the bulbs. Add the lot to an oven-proof dish with some fat, goose fat for me, and commit to the oven for 40 minutes.

Meanwhile steam some asparagus and set aside.

Cube up some feta.

Settle a couple of swordfishes onto an oven-proof plate.

After 20 minutes of cooking, pop the swordfish into the oven.

After a further 10 minutes, turn the swordfish over and scatter the asparagus into the roasting vegetables.

Another 10 minutes and we're done ...

Serve out, swordfish down, roasted vegetables down and feta cheese scattered over. Ladle some chilli sauce* over the fish.

*The sauce I slathered over is my own chilli sauce: red chillies, powdered ginger, powdered garlic, sea salt, white pepper, cider vinegar & lemon juice. Purée well and pass through a sieve. Thicken with a little arrowroot if necessary.