Butter chicken
The curry includes eight chicken thighs
This easy, creamy curry doesn’t have the sugar or commercial oil that a takeaway contains. Serve with cauliflower rice.
SERVES 4
l 8 chicken thighs
l A little salt
l 2tbsp lemon juice
l 4 garlic cloves
l 1 tbsp fresh ginger, peeled and grated
l 2 tsp chilli powder
l 2 tbsp ghee, butter or coconut oil
l 2 onions, finely chopped
l Small green or red chillies
l 2 tsp ground cumin
l 1 tsp tumeric
l 1 tsp ground corianjder
l 50g butter
l 400g can of plum tomatoes
l A few coriander leaves
Put the chicken into a bowl and mix in salt, lemon juice, half the garlic and ginger, and the chilli powder. Leave to infuse for 15 minutes. Fry the chicken thighs on both sides until golden brown. Set aside. To make the sauce, fry the ghee with onion and a little salt until softened. Add the remaining garlic, ginger, chillies and the spices and cook for copuple of minutes. Add the butter, tomatoes and half a can of water. Cook for 15 minutes. Add the chicken thighs and continue to cook, covered with a lid, for around 45 minutes or until they are cooked. Season to taste. Add the coriander and serve.
Creamy pork and mushroom stroganoff with courgette ribbons
Giancarlo recalls creamy stroganoff with gherkins served in London restaurants when he came to the UK and worked as a waiter. Now we eat it with courgette ribbons.
SERVES 4
Per serving of stroganoff: Calories, 320; carbohydrates, 7.6g; protein, 31g; fat, 16g; fibre, 1.2g
Per serving of courgette ribbons: Calories, 117; carbohydrates, 3.6g; protein, 3.7g; fat, 8.8g; fibre, 4g
Caldesi says that the Stroganoff should be topped with parsley before serving
l 250g mushrooms, sliced
l 1 white onion, finely chopped
l 2 cloves of garlic, crushed
l Salt and freshly ground black pepper
l 2 tbsp extra virgin olive oil
l A knob of butter
l 500g pork tenderloin
l 2 tsp unsmoked paprika
l 100ml white wine
l 200ml sour cream
l 2 tsp Dijon mustard
l 1 tbsp lemon juice
l 65g gherkins, chopped
l 2 tbsp parsley, chopped
For courgette ribbons
SERVES 6
l 4 medium courgettes, cut into thin strips
l 2 tbsp extra virgin olive oil
l Salt and freshly ground black pepper
l A knob of butter
Fry the mushrooms, onion and garlic with seasoning in the oil and half the butter over a medium heat for 7-10 minutes, or until the water has evaporated and the onion has softened.
Put the pork in a bowl with paprika and seasoning.
Toss through to coat it, then add it to the pan and stir. Fry for a few minutes then add the wine. Let it reduce for 5 minutes, then add the sour cream, remaining butter, mustard, lemon juice and gherkins. Adjust seasoning and serve when the pork is cooked through. Meanwhile, toss the courgette with oil and season, then spread on a tray in curls. Bake at 220c/gas mark 7 until cooked. Serve with butter and stroganoff on the side. Top with parsley.
Cabbage and spicy prawn stir-fry
This recipe shows that it is easy to replace starchy noodles and shop-bought sugary sauces in a stir-fry with shredded vegetables and a simple combination of flavourings. Make sure you have the ingredients prepared before you start, as this is fast cooking over a high heat.
SERVES 4
Per serving: Calories, 296; carbohydrates, 16g; protein, 29g; fat, 21g; fibre, 9.1g
King prawns should be placed into the stir-fry still shelled
l 500g jumbo or king prawns, heads on
l 1 tbsp sesame seeds
l 4 tbsp coconut oil
l 2 cloves garlic, roughly chopped
l 1 chilli, sliced, added to taste
l 50g ginger, peeled and finely chopped
l 8 spring onions, finely chopped
l 900g savoy cabbage, shredded
l 100ml hot water
l 4 tbsp soy sauce
l Freshly ground black pepper
l 2 tbsp toasted sesame oil
l Handful of coriander, roughly chopped
Peel the shells (if there are any) from the prawns, leaving the head intact. Make a shallow cut in the back of the prawns and remove the black vein, then set aside. Toast the sesame seeds in a wok over a medium heat, until golden brown. Remove and leave to cool.
Fry the garlic, chilli, ginger and spring onions for 4-6 minutes, stirring frequently over a high heat. Add the cabbage and the water and stir-fry.
When the water has evaporated, stir through the soy sauce and black pepper.
Add the prawns and sesame oil to the wok and fry until the prawns are cooked through. Press the heads with a wooden spoon to release any juices for flavour.
Serve straight away in warm bowls scattered with sesame seeds and coriander.
Fish stew
This is traditionally made with black dried lemons, available at Middle Eastern shops.
SERVES 6
Per serving: Calories, 233; carbohydrates, 11g; protein, 36g; fat, 3g; fibre, 3g
The fish stew includes cod fillets and three black dried lemons
l 1 medium onion, finely chopped
l 2 cloves garlic, finely chopped
l 1 chilli, chopped and added to taste
l Salt and freshly ground black pepper
l 5 tbsp extra virgin olive oil
l 2 x 400g tin of plum tomatoes
l 2 tbsp tomato concentrate
l ½ tsp coriander powder
l Turmeric and cumin, added to taste
l 25g fresh coriander, finely chopped
l 3 black dried lemons or 1 tbsp preserved lemons
l 800g cod fillet, cut into portions
For the fish:
l 1 tsp turmeric
l 2 tsp ground cumin
l 2 tbsp extra virgin olive oil or ghee
Cook the onion, garlic and chilli with seasoning in the oil over a gentle heat until soft. Add the tomatoes, fill the cans with water and add this too. Add spices, fresh coriander and lemons. Cook until you have a thick sauce. Season the fish with spices and fry until lightly browned. Transfer to the pan with the tomato sauce and cook through. Serve with cauliflower rice.
Roasted lemon, thyme and ricotta with Mediterranean vegetables
Perfect if friends come round for supper. Alter the veg according to the season. Enjoy with a low-carb bread or a crisp green salad.
SERVES 6
Per serving: Calories, 560; carbohydrates, 9.7g; protein, 35g; fat, 41g; fibre, 3.4g
Ricotta with Mediterranean vegetables includes aubergine, courgette, mushrooms and red onion
l 500g ricotta
l 1 egg
l 100g Parmesan
l 2 tsp thyme leaves, chopped
l 1 large lemon
l Freshly ground black pepper
l 1 red pepper, cut into 3cm pieces
l 1 aubergine, cut into 3cm pieces
l 1 courgette, cut into 3cm pieces
l 200g mushrooms, sliced
l 1 red onion, cut into wedges
l 12 cherry tomatoes
l 3 garlic cloves, lightly crushed
l A few sprigs of thyme
l 6 tbsp extra virgin olive oil
l Few basil leaves, roughly torn
Heat the oven to 180c/gas mark 4. Select an ovenproof dish suitable to bake and serve the cheese in.
Drain the ricotta and put into a bowl with the egg, Parmesan and thyme leaves.
Cut a slice from the middle of the lemon and set aside. Finely zest the rest of it and add to the bowl with the seasoning. Mix thoroughly and pour into your dish. Drizzle a little oil on top and add the slice of lemon.
Put the dish onto a large roasting tray. Put the vegetables, garlic and thyme sprigs into a mixing bowl and toss with the remaining oil and seasoning.
Arrange the vegetables around the cheese on the roasting tray and bake for 25 minutes.
Scatter over the basil and serve.
One-pot pork stew with leeks and celeriac
This hearty stew from central Macedonia is packed with flavour from the sweet leeks, earthy celeriac and lemon.
SERVES 6
Per serving: Calories, 444; carbohydrates, 3.6g; protein, 39g; fat, 27g; fibre, 3.7g
Pork stew should be divided into bowls with a wedge of lemon before serving
l 1kg pork shoulder, cut into pieces
l 5 tbsp extra virgin olive oil
l 50g butter
l 2 tsp salt
l Freshly ground black pepper
l 2 leeks, cut into 2.5cm pieces
l 350g celeriac, cut into 2.5cm pieces
l 3 celery sticks, cut into 1cm pieces
l 150ml white wine
l 1 litre vegetable stock, or water
l Juice of half a lemon, plus wedge
l 3 egg yolks
l A few celery leaves
Preheat oven to 160c/gas mark 3. Brown the pork in the oil and half the butter for around 10-15 minutes, until caramelised. Add salt and pepper. Let the water evaporate then remove the pork.
Add the vegetables to the pan with the remaining olive oil and saute for 5 minutes, or until lightly browned. Pour in the wine and let it reduce for 5 minutes.
Add the stock and stir, ensuring the meat and vegetables are immersed. Cover and put into the oven for 90 minutes. Stir in the remaining butter and season to taste.
Mix the lemon juice with the egg yolks. When the pork is tender, remove from the heat.
Push the stew to one side to create a pool of liquid. Pour the egg and lemon mixture slowly into the pool, stirring quickly.
Divide the stew into bowls with a wedge of lemon, celery leaves and black pepper, then serve.
Giancarlo’s lamb one-pot supper
This rich and unctuous casserole is perfect for a family supper. The addition of low-carb swede adds natural sweetness and helps to thicken the sauce.
SERVES 6
Per serving: Calories, 697; carbohydrates, 7.9g; protein, 57g; fat, 47g; fibre, 2.8g
The lamb one-pot supper is perfect for a family supper according to the chef
l 1.2kg stewing lamb, diced into 4cm pieces
l 5 tbsp extra virgin olive oil
l 2 tsp salt
l Freshly ground black pepper
l 50g butter
l 1 onion, thickly sliced
l 350g swede, cut into 2cm cubes
l 200g chestnut mushrooms
l 2 cloves garlic, peeled and crushed
l 1 sprig of rosemary
l 200ml white wine
l 3 tbsp tomato puree
l 250g baby spinach leaves
Put the lamb with the oil in a pan over a medium heat. Allow the water from it to evaporate for around 10 minutes, or until it browns all over.
Use a slotted spoon to transfer the lamb to a bowl, leaving the oil in the pan.
Now add the butter to the pan and fry the vegetables, garlic and rosemary for 5-7 minutes, or until lightly browned.
Add the lamb back into the pan and pour in the wine.
Bring it to the boil and reduce for 5 minutes, then add the tomato puree and 300ml of hot water.
Stir through and simmer.
Cover the casserole and let it cook for 90 minutes, or until the meat is tender and falls apart easily. Add a little more water if it looks dry.
When you are ready to eat, stir in the spinach leaves and replace the lid. Cook for a few minutes until they have wilted, and serve.
Sausage, leek and pepper casserole with cabbage topping
We can cook this dish quickly to feed our ever-hungry teenagers in less than 30 minutes. Most sausage casseroles contain potatoes or beans but, to keep the carbs down, we add a buttery layer of savoy cabbage on top. The bright green leaves cook quickly, add colour and more fibre to the meal.
SERVES 4 Per serving: Calories, 471; carbohydrates, 18g; protein, 14g; fat, 36g; fibre, 8g
Sausage, leek and pepper casserole should only be served when the cabbage is tender but still green
l 6 good-quality pork sausages
l 1 leek
l 1 red pepper
l 3 tbsp extra virgin olive oil or pork dripping
l 2 sprigs of rosemary or thyme
l Salt and freshly ground black pepper
l 400g tin of cherry tomatoes
l 1 tsp smoked paprika (optional)
l Half a head of savoy cabbage
l 20g butter
Cut each of the sausages into five pieces and the leek into circles the thickness of your finger. Cut the peppers into roughly 3cm squares.
Fry them all with the rosemary and seasoning in a wide frying pan or casserole dish with the oil or dripping for around 10 minutes, until lightly browned all over.
Add the tomatoes and paprika (if using), stir through and bring to the boil.
Turn the heat to low, cover and cook for another 10 minutes or until the leeks are soft.
Remove the rosemary.
Tear the leaves of the cabbage into roughly 5cm pieces and lay on top of the casserole. Add flecks of the butter over the top and season with plenty of black pepper.
Put the lid on again for 5-8 minutes, or until the cabbage is tender but still lively and green.
Serve in warm bowls.