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Welcome to Nicola's Kitchen! Hi, and welcome to my site. My name is, you guessed it, Nicola, and I’m the founder of Nicola’s Kitchen. The aim of my site it to help people optimise their health with a focus on nutritious, healing food that is species appropriate! Many people underestimate the power nutrition has in reversing many chronic diseases that plague our society today. Through my own health journey and extensive research, I was lucky enough to discover the work of ICMNI / PaleoMedicina in Hungary, led by Dr. Zsófia Clemens, who is a neurobiologist and clinical researcher specialized in nutrition, nutritional therapy, and brain research. Their treatment method is based on the Paleolithic Ketogenic Diet (PKD), which is a nutritional therapy created by their medical team, based on clinical evidence and clinical experience with over 10,000 patients. After seeing first-hand how well the PKD worked to heal my own skin issues, sleep apnea, prediabetes, and other related issues, I have become a strong advocate for a meat-based approach to eating with a good amount of healthy fat and organ meats too. The PKD results in my own case were fast and predictable and the efficiency of their method outweighs that of all conventional therapies in my opinion. Should you have a health issue you are trying to overcome, or indeed should you simply wish to prevent health issues down the road by living your best life, I strongly recommend you visit their website (Home - Nutriintervention) to discover their medical services and read their numerous scientific articles and plethora of case studies. On my site, I draw on my longstanding passion for food and recipe design to share with you a broad range of tasty recipes that I have developed since following the PKD way of eating. Hopefully it will inspire you too, to try out new ingredients and food combinations that are both nutrient dense, super tasty and healthy at the same time! I especially like the quote, “To eat is a necessity, but to eat intelligently is an art”: Francois de La Rochefoucauld (1613 - 1680). Unhealthy eating is one of the fastest growing and most dangerous health risks facing our society today. The good news is that we CAN turn this around. We are not destined for ill-health. Indeed, the human body has a natural ability to heal itself, it just needs the right environment to do so. I’m really pleased that you found your way to Nicola’s Kitchen. I hope you find it to be a valuable resource in your culinary and health journey. Wishing you healthy eating, for a happy life! X Nic

Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek and Liver Flan Introduction & Inspiration The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! This flan is perfect as a main meal and can also be prepared for family gatherings or to take on picnics / hikes. It's packed with flavour and nutrients and will keep you satiated throughout the day! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the broth topping to set, when served cold) Cooking Time Less than 1 hour Serving Size Beef Cheek and Liver Flan (16cm - Square) Main Ingredients: 200g Beef Cheek Leftovers 150g Lamb Kidney (reserve a few for the decoration) 100g Veal Liver 75g Beef Cheek Fat 75g Eskimo Mangalica Smoked Fat (cut into 6 long strips) 150ml Alfredo Style Sauce 45ml Beef Cheek Cooking Juices (or Bone Broth) Salt To Taste Tallow or Lard for greasing Decoration: 80ml Beef Cheek Sauce* Lamb Kidney pieces Recipe Instructions Preheat the oven to 110c. Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration). Roughly chop the beef cheek leftovers into smaller bits (if necessary). Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat. Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften. Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level. Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Pour the mixture over the beef and kidney. Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration. Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven. Serving Hot Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice. Serving Cold* Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well) Enjoy! Tips Any cooking juices that have been released into the springform pan base during cooking can simply be poured off and added to the beef cheek sauce when serving the flan hot. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Alfredo Style Sauce, Beef Cheek Sauce and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek & Liver Flan is delicious served hot or cold! If you do not have any been cheek to use, then you can substitute with oxtail, beef shank, lamb leftovers etc. They all taste delicious! The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb Burger Patties Introduction & Inspiration Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins. The patties can be whipped up in no time, as well as made ahead of time. Give them a try. They don't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Burger Patties (9cm diameter) Main Ingredients: 200g Lamb Shoulder 60g Tallow Salt To Taste Topping For Burger Patties (For a good PKD ratio) 6g Beef Crackling (represents 10g fat) * Recipe Instructions Chop the lamb into small pieces. Add the pieces to a mini blender along with the salt and tallow. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 30ml cooking juices per burger patty), so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the lamb patties on burger buns, then instead of consuming liquid fat (if you have issues with it), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any vegetables or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sauce Introduction & Inspiration This liver sauce happened unexpectedly! The flavour is light and creamy, and it's great to use on wraps or whenever you wish to have a sauce, or simply get more liver into your diet. It also doesn't set hard in the fridge either so it's perfect for spreading. Give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 150 ml Liver Sauce Main Ingredients: 80g Liver Parfait 80ml Bone Broth Salt To Taste Recipe Instructions Place the Liver Parfait into a small glass bowl. Add in the Bone Broth and a pinch of salt (optional). Use a spoon to give the mixture an initial mix up. Finish off the mixing with an electric handwhisk in order to end up with a nice creamy sauce. Spoon the sauce into an airtight glass pot and store in the fridge. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. If you wish to have a slightly sweeter taste to the liver sauce, add 1 tsp of honey once you have finished making it, and give this a good mix in. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. If you wish to have a slightly more runny sauce, simply add a little extra bone broth. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bagels/Donuts - Oxtail Introduction & Inspiration Savoury Bagels/Donuts - Oxtail Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Savoury Bagels/Donuts - Oxtail Main Ingredients: 150g Oxtail Leftovers 45ml Bone Broth 75g Lard Salt To Taste Recipe Instructions Pre heat the oven to 160c. Prepare the oxtail as per the recipe instructions. Grease the insides of the individual metallic bagel/donut moulds with tallow or lard. Warm all the ingredients in a pan on low heat, until the lard has fully melted and the ingredients are warm. Pour the ingredients into a high speed blender and blend until you obtain a smooth mixture. Use a spoon to carefully add the oxtail to the individual donut moulds until full to the top, and then smooth the mixture so that it's level. Place the individual bagel/donut moulds onto a baking tray and place the tray in the centre of a pre heated oven for 25 minutes. Use the ‘browning’ option on your oven to brown the bagels/donuts for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the bagels/donuts to cool for 15 or so minutes on the kitchen countertop. If you are not using your bagels/donuts straightaway, place them in an airtight container and store them in the fridge. Tips If you do not have individual bagel/donut moulds, then simply use a bagel/donut mould that has several holes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe & Parma Ham Mini Loaf Introduction & Inspiration A perfect base to serve pâté on, or simply delicious in its own right! My inspiration for this recipe was to find a grain free bread of sorts that I could happily spread my pâtés and other toppings on. I think you will find this mini loaf somewhat novel and tasty. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Mini Loaf (10 cm x 4cm x 3.5cm) Main Ingredients: 100g Pressure Cooked Beef Tripe 35g Tallow - melted 20g Crispy Parma Ham (plus extra for decoration) Sprig of Parsley (Optional for decoration) Salt To Taste Recipe Instructions In a pan on low heat, add the beef tripe and the tallow. Once the tallow has melted, then transfer the mixture to a high speed blender. Add the Crispy Parma Ham to the high-speed blender and blend until the mixture is nice and smooth. Perform a quick taste test and determine if any salt is required. (If so, add a touch and give the mixture another quick blend to incorporate it) In the bottom of a silicone loaf mould sprinkle a little of the Parma Ham to provide a decorative layer on top (optional) Pour the mixture into a mini silicone loaf mould (My mould was 10cm long, 4cm wide and 3.5cm deep). Use a spatula or knife to smooth off the top of the loaf. Place the loaf mould into the fridge to set for a couple of hours. Remove the mini loaf from the mould carefully, place on a wooden chopping board and slice up and serve with your choice of topping. Tips Enjoy this mini loaf with your favourite pâté for a savoury version, or a drizzle of organic honey for a sweeter hors d'oeuvre. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Introduction & Inspiration Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes. You will love making your own beef tallow, just to appreciate these yummy treats! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 215g Beef Crackling (made from rendering 900g Beef Suet) Main Ingredients: 900g Beef Suet Fat Salt To taste Recipe Instructions Instructions using an Air Fryer Chop the beef suet fat into 4-5 cm cubes approximately. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines to use when melting your beef suet ( based on the Ninja Tendercrisp machine on the Air Crisp setting): Temperature Setting 185c - cook for 10 minutes Stir Temperature Setting 190c - cook for 8 minutes Stir Temperature Setting 190c - cook for 5 minutes Stir Temperature Setting 185c - cook for 2 minutes Once the Beef Crackling is done to your liking, carefully remove the crackling with some kitchen tongs, and place them into a glass bowl. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Beef Crackling has cooled down, it can be stored in the fridge for several days (although I have found that it doesn't last that long!). Tips If you do not have an air fryer, don't despair. You can simply melt the Beef Suet cubes in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the beef crackling cubes while it is cooking, I tend to only salt my beef crackling once I have removed it from the air fryer, since I want the tallow I am making to be as pure as possible and without any added salt. Beef Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Check out my Beef Crunchies recipe for ideas on how to use this wonderful Beef Crackling. Ideally, purchase your beef suet from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

Regime Type: Without Eggs, PKD (With Allowances) Mint Sauce Introduction & Inspiration Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85ml Pot Mint Sauce Main Ingredients: 20g Fresh Mint Leaves 20g Honey 70ml Lamb Cooking Juices (hot) or Bone Broth 3-4 g Pork Jelly Cubes (Optional - See TIPS below) Salt To Taste Recipe Instructions Strip the mint leaves from the stalks, and discard the stalks. Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife. Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling. Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint. Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined. Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly. Tips If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools. Chop the mint finely, but do not turn it into a purée. Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simply to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Sheet Main Ingredients: 200g Lamb Liver Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can, before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 8 - 10 minutes (check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with eggs of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before blending it and pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: PKD (With Allowances) Egg and Brain Ice Cream Introduction & Inspiration This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 470ml pot Egg and Brain Ice Cream Main Ingredients: 230ml Water (or Bone Broth) 45g Pig Brains - Poached 50g Honey 150ml Egg Yolk Sauce - Pasteurised 8g Pork Jelly Cubes Salt Recipe Instructions Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming). Pour the egg yolk sauce into the pan and slowly pour in a little of the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Egg and Brain Ice Cream. Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these. If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate Egg and Brain Ice Cream into various dishes. Serving Suggestions: Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc). Video

Regime Type: PKD (With Allowances) Beef Shin 'Mash' Introduction & Inspiration Beef Shin is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Enjoy your meal! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Shin 'Mash' Main Ingredients: 100g Beef Shin Leftovers 65g Egg Tallow 'Mash' Beef Shin Cooking Juices Salt to Taste Garnish 1/2 Tsp Dried Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Make the egg tallow 'mash' and beef shin as per the recipe instructions. Add the egg tallow 'mash' to a pastry piping bag. Place a serving dish on a baking tray. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Warm the beef shin leftovers in a medium sized pan with the cooking juices, until it's nice and hot, stirring occasionally. Season the beef to taste. Remove the warm serving dish from the oven and then pour in the hot beef and cooking juices. Pipe the egg tallow 'mash' over the top of the meat and sprinkle with a little parsley (optional). Enjoy your meal! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs in the 'mash'. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Shin - Slow Cooker and Egg Tallow 'Mash' recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Mountains Introduction & Inspiration Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the oxtail mountains to set fully in the fridge) Cooking Time Less than 30 minutes Serving Size 3 x Oxtail Mountains (Mould Tins - 7cm Diameter, 4cm Deep) Main Ingredients: 300g Oxtail Cooking Juices 150g Oxtail Leftovers 60g Whipped Oxtail Fat 1 Tsp Tallow for Greasing Salt To Taste 1/2 Tsp Honey (Optional) Garnish 1 Tsp Lard - Grated Parsley (mix of dried & fresh) - Optional Recipe Instructions Place the oxtail cooking juices and leftovers in a pan on low heat. Cook until the ingredients are warm. Allow the mixture to cool slightly. Grease 3 mould tins with tallow. Initially divide the oxtail cooking juices from the pan equally between the 3 mould tins. Now divide the oxtail meat equally between the tins. Level off the ingredients in each tin if necessary so that the top is smooth. Place the mould tins on a more sturdy tray and then pop the tray in the fridge and allow the mountains to set fully (ideally several hours or overnight). Whip the oxtail fat as per the recipe instructions (freeze the bowl for 5-10 minutes between whisking if required) until you have achieved the desired consistency. Add a tiny bit of honey to the whipped oxtail and mix in (optional). Cover the whipped oxtail fat and place it in the fridge while the oxtail mountains are fully set. Remove the tins from the fridge once set, together with the whipped oxtail fat. Give the oxtail fat a quick mix as it will have hardened a little with being in the fridge. Carefully remove the oxtail mountains from their tins and place them in their mountain shape on a large platter or individual serving plates. Pour the whipped oxtail fat over the top of each oxtail mountain. Garnish (Optional) For a touch of summertime grass effect, sprinkle a little fresh and dried parsley around the base of each mountain and grate a little lard on the top for the snowy peaks. Climb new heights this summer with this wonderfully refreshing and nutrient dense meal. The sky's the limit! Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey or herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker and Whipped Oxtail Fat recipes for instructions on how to make these. These Oxtail Mountains taste great in all seasons, especially summer for their cool and refreshing taste! If you have a silicone mould tray that has a mountain type shape to it, then these will be even better to use than individual tins, especially for easy removal of the oxtail mountains once set. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Pulled Pork Bread Introduction & Inspiration First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Please do give this one a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pulled Pork Leftovers 70g Lard 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt To Taste Glaze: 1 tsp Lard Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pulled pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin, with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour the contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slightly golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little lard. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my BBQ Pulled Pork, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Bread into various dishes. If you do not have any lard to hand, then substitute with tallow or another animal fat. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Steak Preparation for BBQ Introduction & Inspiration There is nothing more enjoyable over the summer months than to cook outdoors. Cooking meat on the BBQ is ideal, especially when you have family and friends over. This steak preparation video shows how simple it is to prepare steak for the BBQ, which will allow for a succulent steak with juices that are nice and salty. Good quality meat, prepared and cooked to perfection on the BBQ is a very enjoyable taste experience! Recipe Overview Preparation Time Less than 30 minutes (To Note: The steak should be placed in the fridge for a minimum of 1 hour and ideally overnight) Cooking Time 30 minutes to 1 hour (To Note: This will vary depending on the weight of the steak and desired cooking preferences). Serving Size This will vary based on meat weight and serving requirements. Main Ingredients: T Bone Steak Salt To Taste Recipe Instructions Prepare your BBQ grill for cooking and ensure the grill is at the desired temperature. Prepare your steak ahead of time by placing it on a wire rack, placed within a baking tray so that air can circulate around the meat. Use rock salt or sea salt to season each side of the steak with salt. Place the meat on the baking tray in the fridge for at least one hour so that the salt, by the process of osmosis, will allow the juices that initially come out of the meat go back in. The juices of the steak will then be nice and salty. Once the meat has sat in the fridge on the wire rack for at least one hour remove it from the fridge. Pat the meat dry with a paper towel on both sides. This will ensure the meat is ready to cook. Place the steak on the heated BBQ grill and cook until the internal temperature of the meat reaches your desired level of doneness. Once cooked, remove the steak from the BBQ grill onto a serving plate. Allow the steak to rest before slicing it so that the juices in the middle of the steak redistribute towards the outside. Enjoy your succulent BBQ steak! Tips Cooking Times: As a rough guide, for a 1.2kg T Bone Steak, allow 40-45 mins for medium doneness. Before placing your steak onto the BBQ grill, you can brush it with a little melted tallow. This will give the steak a beautiful crust. A digital steak thermometer is a handy device to check the internal temperature of the meat while cooking on the grill, so that you cook your steak to perfection. Serve your succulent steak with some oven roasted bone marrow. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Liver Cordon Bleu Introduction & Inspiration This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight. Served with a delicious creamy sauce that enhances the subtle flavours of the veal liver, it's perfect for achieving the ideal PKD ratio. This dish is incredibly easy to make and wonderfully comforting during the winter months, providing your body with a hearty boost of energy! I hope you'll give this one a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Cordon Bleu Main Ingredients: 130g Veal Liver 40g Parma Ham Slices 30g Brain and Liver Pâté* 5g Roast Beef Flour (Fine) 10g Tallow for frying** Creamy Sauce (80ml) 25g Veal Brains - Poached*** 55g Oven Roasted Bone Marrow 35ml Broth or Water (as required, based on desired thickness) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish. Give the veal liver a quick rinse under running water, before patting it dry with a paper towel. Place the liver on a wooden chopping board and lay the Parma ham slices on the liver to cover the top. Spread a little brain and liver pâté over the top of the Parma ham slices. Pour the fine roast beef flour onto a plate. Dip the liver into the flour to form a thin layer on the underside of the liver. Dust off any excess flour. Starting at one end, carefully roll the liver up (trim the edges as required). Use wooden skewers/cocktail sticks to secure the liver cordon bleu in place. Put the roll in the fridge for 10 - 15 minutes. When you're ready to cook, add the tallow to a frying pan on medium heat. Once the tallow has melted and the pan is nice and hot, place the liver cordon bleu into the pan and remove the cocktail sticks. Cook the cordon bleu for 3 - 4 minutes on one side (or a little longer, depending on the thickness and how you like it), basting it with the tallow while it cooks. While the cordon bleu is cooking, add all the sauce ingredients into another pan and cook on low heat, stirring from time to time. The ingredients should be hot, but not boiling. Use a spatula to carefully turn the liver cordon bleu over to cook the other side. While the other side of the cordon bleu is cooking, pour the sauce ingredients into a high speed blender and blend until the sauce is creamy and smooth. Transfer the sauce to a serving jug. Once the liver has finished cooking, transfer the liver cordon bleu onto the warm serving dish and pour any cooking juices over it. Pour the creamy sauce around the cordon bleu and drizzle a little sauce over the top. Bon Appetit! Tips *Use whatever pâté or spread you happen to have available that you feel will pair well with the liver. **You can certainly substitute tallow with lard for frying. ***Adding poached brains will help generate a nice, creamy sauce mixture once blended. It's certainly optional and you could substitute it with an egg yolk. A combination of broth and bone marrow alone will be delicious, just slightly less creamy. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Brain and Liver Pâté, Roast Beef Flour, Beef Crackling (which includes how to make tallow), Oven Roasted Bone Marrow and Brains - Poached recipes for instructions on how to make these. Video

Regime Type: PKD (With Allowances) Mini Halloween Sponges Introduction & Inspiration What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. You can make them in mini shapes or larger ones for cakes. Try them savoury or with a hint of sweetness by adding a touch of honey—the choice is yours. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size ~50 Mini Halloween Sponges (will vary based on mould size) Main Ingredients: 100g Tinned Sardines (Bones and Skin Removed) 20g Lard or Tallow - Melted 105ml Egg Yolk Salt To Taste Recipe Instructions Pre heat the oven to 160c. Add the sardines to a glass bowl and remove all the bones and skin (if not already done). Use a fork to flake the sardines. Add the sardines to a high speed blender along with all remaining ingredients. Blend until the mixture is nice and smooth. Pour the mixture into your Halloween silicone mould trays. Place the mould trays on a baking tray and place in the oven for 16 minutes. Once cooked, remove the tray and allow the sponges to cool down for a few minutes. Once cool enough to touch, remove the mini Halloween sponge from their moulds. If you're not using the sponges straightaway, simply allow them to cool completely before adding them to an airtight container and storing them in the fridge. Happy Halloween! Tips Fish should be organic and/or wild-caught. Be sure to use free range, organic eggs. Check out my sponge base recipes on the website using the Recipe Search feature to try out other versions of mini sponges, including with veal heart, beef tripe, pulled pork etc. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Creamy Brain Ice Cream Introduction & Inspiration Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. It whips up incredibly well in the Ninja Creami and is just so creamy in texture. It's a wonderful ice cream to try for those special occasions. I hope you'll enjoy this new version of ice cream. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 435ml Pot of Creamy Brain Ice Cream Main Ingredients: 135g Bone Broth 100g Oven Roasted Bone Marrow 150g Pig Brains - Poached 25g Pork Jelly Cubes 55g Honey 1/2 Tsp Salt Recipe Instructions Add the pork brains, pork jelly, oven roasted bone marrow and salt to a pan on medium heat. Mix the ingredients from time to time. Cook until all the pork jelly has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Give the ingredients a quick blend. Meanwhile, in a separate pan, add the bone broth and the honey. Cook on a low-medium heat until the honey has all melted, stirring occasionally. Add the bone broth mixture into the high speed blender with the pork brains mixture. Blend the mixture until nice and smooth. Pour the mixture back into the pan to cool for 10 - 15 minutes. Perform a taste test. Add a touch more salt as required. Pour the ice cream into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Brain Ice Cream. Remove the Creamy Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Light Ice Cream option). Enjoy! Tips Ideally, purchase your bones, skin and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Brains - Poached, Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain Ice Cream into various dishes. If you already love pork brains and would like a slightly stronger flavour, then simply up the amount of pork brains and reduce the oven roasted bone marrow by the corresponding amount. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Pizza Introduction & Inspiration I love oxtail, the meat is just so succulent and tender and works perfectly as a pizza topping! Combined with some homemade oxtail mayonnaise slathered on the pizza base, it really does make for a perfect meal. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Oxtail Pizza (16cm diameter) Main Ingredients: Ingredients for the base: 1 x Pizza Base - (Pork and Beef Tripe) Ingredients for the topping: 30g Oxtail Mayonnaise (or Alfredo Style Sauce) 75g Oxtail Leftovers 10g Tallow - Grated Garnish Dill - Optional Recipe Instructions Base Instructions: Pre heat the oven to 160c. Prepare the pizza base as per the instructions Pizza Base - (Pork & Beef Tripe). Topping Instructions: Proceed to decorate the pizza base by spreading the mayonnaise evenly over the top of the base. Scatter the shredded oxtail leftovers over the top of the pizza base, and grate some cold Tallow over the top. Garnish the pizza with a sprig of dill if you fancy! Enjoy! Tips Check out my Pizza Base - (Pork & Tripe), Oxtail Mayonnaise, Alfredo Style Sauce and Oxtail - Slow Cooker recipes for instructions on how to make these. Enjoy the pizza warm, or cold. Both versions taste great! Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any herbs (if using) should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Parma Ham & Beef Tripe 'Hummus' Introduction & Inspiration It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Try it as a dip with Parma Ham Crisps or Liver Crisps, as a sauce on burgers, or with grilled kebabs, the options are endless. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x Medium Sized Bowl Main Ingredients 125g Pressure Cooked Beef Tripe 40ml Warm Water Salt To Taste 18ml Tallow - melted 20g Crispy Parma Ham Decoration (Optional) : Sprinkle some Crispy Parma Ham on top 3 x Redcurrants Recipe Instructions In a blender, add all the ingredients with the exception of the tallow. Blend on high for 10-20 seconds until the ingredients are combined. Pour the blender contents into a serving dish. Add the melted tallow slowly to the serving dish and stir in (save a few drops for the top as decoration). Taste the mixture and add salt to taste (optional). Use a fork to make a swirly pattern on top of the 'hummus'. Decorate the top of the 'hummus' with some crushed up cooked Parma Ham and redcurrants (optional) Tips Add a little extra water if you prefer a more free flowing 'hummus'. Keep the hummus refrigerated in an airtight container. This hummus is great served with Parma Ham crisps. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Introduction & Inspiration Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. I hope you will give it a try! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 350ml Greaves Pâté Ice Cream Main Ingredients: 70g Greaves Pâté 30g Honey 250ml Bone Broth 3g Sour Cherries (Optional) Recipe Instructions Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth. Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth. At this point, taste the mixture. If need be, add 5g more of honey and proceed to re-blend if necessary. Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally). Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Greaves Pâté Ice Cream. Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, y ou can use the Extras function and add the sour cherries (optional). Your Greaves Pâté Ice Cream is ready to serve. Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it several times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it another good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can also serve this delicious ice cream with some Beef Crackling , thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a Greaves Pâté Ice Cream Nest or a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Flakes Introduction & Inspiration Crispy Parma Ham Flakes take no time to make, and yet provide so much flavour to your recipes. They are extremely versatile and can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating or incorporating into your favourite meals and desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Crispy Parma Ham Flakes Main Ingredients: 100g Crispy Parma Ham Recipe Instructions To Make Crispy Parma Ham Flakes, simply place your desired amount of Crispy Parma Ham into a glass container. Use a rolling pin or a pestle to crush the Crispy Parma Ham into larger or smaller flakes (depending on your needs). Add a lid to your container and store the Crispy Parma Ham Flakes in the fridge while you're ready to use them. Tips If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate these amazing and flavoursome Crispy Parma Ham Flakes into your recipes. If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder to achieve the desired consistency. Video Not Available Yet....