• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 celery stalk, chopped
• 500 g (1 lb 2 oz.) lean minced (ground) lamb, organic if possible
• 2 anchovies, chopped
• 1/2 x 400 g (14 oz.) tin chopped tomatoes (sugar and additive free)
• 125 ml (4 fl oz./1/2 cup) tomato passata (puréed tomato)
• 1 teaspoon sea salt & ground black pepper
• 1/4 teaspoon liquid stevia (optional)

Cauliflower mash

• 1 cauliflower cut into florets
• 1 tablespoon extra-virgin olive oil, or organic butter (if tolerated) 
• 1 tablespoon nutritional yeast flakes

Heat the olive oil in a large frying pan. 
Add the onion, garlic and celery and sauté over medium–low heat for 8–10 minutes, or until the onion is golden brown. 
Add the lamb and anchovies and cook for a further 5 minutes, stirring often to break up any lumps in the meat. 
Stir in the chopped tomatoes, passata, salt and pepper, then cover and cook over low heat for 20 minutes.
If there is excess liquid in the pan, turn the heat up and simmer, uncovered, for a few minutes more. 
Stir in the stevia, if using. Meanwhile, preheat the oven to 220ºC (425ºF/Gas 7) and make the cauliflower mash. 
Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart. 
Transfer the cauliflower to a blender or food processor and add the olive oil, yeast flakes, a pinch of sea salt and a few grinds of black pepper. 
Blend until smooth. 
Transfer the cooked lamb mixture to an 18 cm (7 inch) square baking dish and level the surface. Gently spoon the cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash. 
Bake for 20 minutes, or until the mash has a crispy top.

• 1 cup coarsely chopped cucumber which has been peeled and seeded 
• 1/2 cup homemade mayonnaise (see recipe)
• 1 TBS apple cider vinegar
• 2 TBS fresh parsley chopped
• 2 cloves garlic minced
• 1/2 cup chopped fresh mint 
• 2 TBS fresh lemon juice
• Pinch sea salt to taste

 Place all the ingredients together in a bowl 
Stir, chill and enjoy

• 1 large egg
• 3 TBS olive oil
• 3 Anchovies chopped finely
• 1 TBS lemon freshly juiced
• 1 tsp. lemon rind
• 1 tsp. apple cider vinegar
• 3 cloves garlic
• Sea salt & fresh ground pepper to taste

Place all ingredients in a food processor or blender, puree until smooth on low
This can be stored in a glass jar with lid in the refrigerator for up to a week

• 210 ml warmed olive oil (butter is better if you can tolerate it)
• 4 egg yolks
• 1 TBS lemon juice
• 1 TBS water
• White Pepper to Taste

Place egg yolks, lemon juice, water and pepper in a blender
Blend on high speed for about 40 seconds
Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy
If too thick add a couple of drops of warm water

Makes 1 ½ cups

• 3 lemons juiced
• Zest from one lemon
• 2/3 cup extra virgin olive oil
• 1/2 cup water
• Freshly ground black pepper
• 5 garlic cloves minced
• 1/3 cup fresh thyme 
• 1/4 cup fresh rosemary 
• 1 1/2 TBS Sea Salt

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste
Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency
Chill until ready to use
Can be sploshed on fish, chicken, lamb and pork

Makes 1 1/2 cups

• 2 garlic cloves 
• 1/2 tsp. sea salt
• 1 bunch basil chopped
• ¼ cup fresh mint
• 1 lime juiced
• 1 yellow capsicum diced finely
• 7 tomatoes diced with seeds removed (can be oven roasted with olive oil for 20 minutes for a richer flavour)
• 1 onion chopped and cooked until brown
• 1 red chilli chopped finely

Mix tomatoes, capsicum and cooked onion in a bowl
Place all other ingredients into the bowl with tomatoes and onion
Let sit for an hour to enhance flavours