“These are an excellent supper dish and may be made in batches and stored chilled within the fridge for as much as 4 days, or frozen for 3 months,” says cookbook author Katie Caldesi.

“We love them with a fried egg on high, or with boiled eggs if we take them for a packed lunch, for additional protein. The halloumi is salty sufficient that you simply don’t want so as to add any additional seasoning.”

Spicy root patties

Add a fried egg on high for a simple midweek meal (Maja Smend/PA)

Serves: 4 (makes 12 patties)


For the patties:

450g trimmed and peeled root greens (similar to swede, carrot, parsnip, celeriac and turnip)

100g trimmed leek, cleaned and finely chopped

2 eggs

250g halloumi cheese, coarsely grated

60g chickpea flour

15g chives, parsley or coriander, finely chopped

2 tsp floor cumin

2 tsp chilli flakes or finely chopped recent scorching chilli

Non-compulsory additions:

4 fried eggs

Handful of coriander or parsley


1. Line a baking tray with baking paper. Fill a kettle and put it on.

2. Coarsely grate the foundation greens in a meals processor or by hand. Put them right into a bowl and pour over sufficient boiling water to cowl. Go away to face for 2 minutes, stirring a few occasions. Pour the greens right into a colander and go away to empty for a couple of minutes. When cool sufficient to the touch, completely squeeze the combination in a tea towel to eliminate the surplus water.

3. Drop the squeezed greens into a big mixing bowl.

4. Warmth the oven to 220C/200C fan (425F), fuel mark 7.

5. Now add the leek, eggs, halloumi, flour, herbs and spices and stir by means of to mix. Divide the combination into 12 (every roughly 70 gram) balls and gently squeeze them into burger shapes together with your palms, squeezing out any additional moisture. Lay every one on the ready baking tray and flatten barely, then bake within the oven for 20-25 minutes till golden brown and simply agency to the contact.

5. Serve with a fried egg on high in case you like, scattered with coriander or parsley, if utilizing.

Seafood and nduja stew

You may make this spectacular dish forward of time in case you’re entertaining (Maja Smend/PA)

“Seafood is great on a low-carb weight loss plan as it’s excessive in protein for satiety and low in carbs,” says Caldesi.

The dish additionally options nduja, “a spicy, spreadable salami that has a heat warmth and simply makes the whole lot it touches a bit extra attention-grabbing,” she provides.

“Used right here for an immediate hit of garlic, chilli and umami, it’s a good background for the fish with out overwhelming them. Variations of nduja can alter, so do style yours to see if it is vitally spicy or salty, and modify the quantity you employ accordingly. You may all the time add extra later or add smoked paprika to style.

“Serve by itself in bowls or with cauli-rice and low-carb bread on the facet for mopping up the sauce. If shopping for frozen calamari, do learn the label rigorously; the cooked selection merely wants warming within the sauce somewhat than a slow-cook.”

Serves: 8


4 tbsp extra-virgin olive oil

80-100g nduja

4 garlic cloves, frivolously crushed

2 onions, finely sliced

500g recent, or frozen and defrosted, uncooked calamari (squid), cleaned and lower into 1cm rings

200ml dry white wine

3 × 400g cans Italian plum tomatoes, chopped

1 tbsp tomato purée

250g clams or mussels or a combination

1-2 tsp smoked paprika (elective)

500g monkfish, cod or coley or different agency fish, lower into bite-sized items

250g uncooked prawns, heads left intact, shells and black veins eliminated

Small handful of parsley, leaves and stems roughly chopped

Salt and pepper


1. Warmth the olive oil and 80 grams of the nduja in a frying pan (with a lid) over a medium warmth for a couple of minutes, bashing the nduja with a wood spoon to interrupt it up. Add the garlic and onions, then proceed to prepare dinner for round 10 minutes, stirring to forestall it burning, till the onion is mushy.

2. Add the calamari to the pan and let it prepare dinner till the water is launched from the calamari, about 10 minutes. When the calamari has a ‘bouncy’ look, add the wine and permit this to evaporate for 5 minutes. Add the tomatoes and the purée and produce the stew to a effervescent warmth. Then decrease the warmth and simmer for not less than one-and-a-half hours, partially lined, or till the calamari is mushy.

3. Hold the clams or mussels within the fridge till you might be prepared to make use of them. Typically they’re purged and cleaned whenever you purchase them however to make sure, put them right into a bowl of chilly water and stir them by means of. Go away them for 20-Half-hour in a cool place (the fridge in case your kitchen isn’t cool), stirring a couple of occasions to encourage them to launch any grit. Choose over them, discarding any that stay open as soon as tapped. Pull any fuzzy beards off the mussels. Discard any shellfish with damaged shells. Drain and use immediately.

4. Style the stew and add extra nduja or smoked paprika for spice or salt and pepper. The stew may be cooled and stored for one to 2 days at this level, if it makes entertaining simpler. Reheat till effervescent earlier than persevering with.

5. Simply earlier than serving, drop the monkfish, prawns and mussels, if utilizing, into the recent stew with the lid on and proceed to prepare dinner for round 10 minutes, or till the fish is cooked by means of, the prawns are pink and the clams or mussels have opened (discard any that haven’t). Serve immediately with the parsley scattered over.

Chocolate, date and walnut brownies

A tasty deal with that’s filled with fibre (Maja Smend/PA)

“These brownies have minimal sweetness however are full of flavour,” says Caldesi.

“They’re additionally filled with fibre from the nuts, chocolate and dates. Toasting nuts brings out their pure oils and provides them oodles of flavour.

“Odor them as they go into the oven and as they arrive out and you will notice what I imply. If you’re maintaining your carbs very low, use erythritol as an alternative of dates.”

Makes: 18 brownies


125g walnuts, macadamia nuts or pecans, halved

60g pitted dates, roughly chopped or 100g erythritol

3 tbsp scorching water (if utilizing dates)

125g darkish chocolate (not less than 75% cocoa solids)

75g salted or unsalted butter

Pinch of salt (if utilizing unsalted butter)

100g floor almonds

2 eggs, overwhelmed

½ tsp baking powder

2 tsp vanilla extract


1. Warmth the oven to 220C/200C fan (425F), fuel mark 7.

2. Whereas the oven is warming, put the nuts on a baking tray lined with baking paper and frivolously brown within the oven for six to eight minutes; do watch rigorously as they burn simply. Use the paper to shoot the nuts onto a plate to chill. Return the paper to the tin. Flip the oven off and shut the door to retain the warmth, as you’ll use it once more later.

3. Line a 20-centimetre sq. cake tin or similar-sized ovenproof dish with baking paper. Soak the dates, if utilizing, within the scorching water for a few minutes. Use a fork to mash them to a purée.

4. Roughly chop the nuts; every nut must be lower into round 4 items. Reheat the oven to 220C/200C fan (425F), fuel mark 7.

5. Place the chocolate and butter in a small heatproof bowl and soften collectively within the microwave for a few minutes. For those who don’t have a microwave, soften the chocolate and butter in a glass or steel bowl over a pan of simmering water, making certain the bowl doesn’t contact the water.

6. Add the date purée or erythritol and stir by means of. In case your butter doesn’t comprise salt, add a pinch now. Add the remaining substances, together with the chopped roasted nuts, and stir by means of to mix. Spoon the combination into the ready tin and bake for about quarter-hour till agency to the contact. Take away from the oven and go away to chill within the tin for 10 minutes or so.

7. Use the paper to take away the brownies from the tin, then lower into 18 squares. Serve at room temperature on their very own or with Greek yoghurt or whipped cream and a touch of vanilla extract.

‘The Diabetes Weight-Loss Plan’ by Katie Caldesi (Kyle Books, £22).


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