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Drinks Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Christmas Tripe Eggnog If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Creamy Liver Milkshake This Creamy Liver Milkshake makes for a refreshing drink during any season. It's amazingly smooth and creamy, and so quick to make. This will make an excellent addition to the beverage options on those hot summer days! Greaves Pâté Milkshake I love a good milkshake, and this one doesn't disappoint! 1 1 ... 1 ... 1

Halloween Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Mini Halloween Sponges 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. Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Halloween Fingers Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Halloween Buns Why not take your buns to the next level for Halloween! A bun loves to dress up after all, and these clothing choices are impeccable! Spooky Oxtail Soup This wonderfully tasty oxtail soup takes on a sinister look for Halloween! It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Halloween Jellies Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding tremendous depths of flavour to your culinary delights! Halloween Chocolates Halloween 'Chocolates' are a great alternative to the more traditional Halloween candy, loaded with all sorts of suspect ingredients! They can be prepared slightly sweet, with a splash of colour or they can be enjoyed plain, to use on more savoury dishes. You decide! Brainy Milkshake Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Ghostly Steak It's not Halloween if there's no ghostly steak on the horizon ;-) Dress your steak up in its Halloween best and be amazed how ghoulishly good it tastes! 1 1 ... 1 ... 1

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles 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 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker recipes for instructions on how to make these. 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....

Sauces & Condiments Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Beef Crackling Strips Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your dishes. Creamy Sauce Dip Indulge in this luscious creamy sauce dip, enriched with the delightful crunch of crispy Parma ham flakes. Perfect for enhancing tartare dishes or elevating canapés, this easy-to-make sauce is also packed with nutrients. Brain Mayonnaise Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up. Rich Bone Marrow Jelly Glaze A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Greaves Pâté Icing Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! Egg Broth Gravy This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. Beef Shin Sauce Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Beef Cheek Sauce This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. Beef Bourguignon Sauce Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. Creamy Liver and Brain Sauce Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. Apple Puree Sauce Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. Oxtail Honey Sauce Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. 1 2 3 4 5 1 ... 1 2 3 4 5 ... 5

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Baskets Introduction & Inspiration Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Try making them, and see for yourself how your whole meal is transformed. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Bone Marrow Baskets (Diameter 7cm x 4cm Deep) Main Ingredients: 70g Whipped Bone Marrow Recipe Instructions Cover two small ramekin tins with clingfilm, and push the clingfilm inside the ramekin tins. Turn the ramekin upside down and using a spatula, spread half of the whipped bone marrow evenly to cover all of the base and sides of the ramekin, so that when the bone marrow sets it will form a bowl shape. Proceed to coat the second ramekin in the same way. Place the ramekins on a small tray and put them in the freezer until the bone marrow is set hard. Remove the tray from the freezer. With one hand carefully hold the bone marrow basket, and with the other, slowly slide the ramekin tin from the basket. Now carefully remove all the clingfilm from the basket. Repeat, for the second basket. Place the Bone Marrow Baskets in an airtight container in the freezer until you're ready to use them. Tips For PKD ratio purposes, simply weigh the bone marrow baskets and depending on your other ingredients, adjust your ratios accordingly. So for example if using 200g uncooked lean minced meat and the bone marrow basket is only 50g, I would add 20g of extra fat in the form of a few strips of pork back fat etc. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Whipped Bone Marrow recipe for instructions on how to make this. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Halloween Jellies Introduction & Inspiration Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding a tremendous depth of flavour to your culinary delights! They are also frighteningly easy to prepare, so bring your wobbly Halloween Jellies to the party! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween Jellies will need to be placed in the fridge, for several hours or ideally overnight). Cooking Time Less than 30 minutes Serving Size 6 x Halloween Jellies Main Ingredients: 300ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Make the oxtail cooking juices as per the recipe instructions. Allow the juices to set in the fridge to form a layer of cooking juice underneath and a layer of oxtail fat on top. *Remove most of the fat from the top of the cooking juices, so that your Halloween jellies will have a tiny layer of fat to contrast the darker jelly colour when fully set. Place the cooking juices and a small amount of oxtail fat into a pan on low heat with some salt and melt into a liquid. Divide the liquid evenly between the Halloween Jelly moulds. Place tray in the fridge until the Halloween Jellies have fully set. When you are ready to serve them, briefly place them in the freezer (10 minutes or so. This will make them nice and firm, so that you can remove the jellies easily from their moulds without them breaking if you have more intricate Halloween mould patterns). Happy Halloween! 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. For slightly sweet Halloween Jellies, add a small amount of honey to the pan on low heat and stir until all the honey has melted in the cooking juices. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the oxtail cooking juices. If you do not have any oxtail cooking juices, substitute with a very gelatinous bone broth or with beef cheek cooking juices. It just needs to be thick enough to set once refrigerated. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Flake Cakes Introduction & Inspiration I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! They are extremely filling and have a wonderful depth of flavour. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Beef Flake Cakes Main Ingredients: 200g Beef Flakes 90g Lard 40g Honey Tallow or Lard - to grease a silicone mould Decoration: 1 x 'Chocolate' Shape per Nest 1 x Oxtail Jelly Shape per Nest Frozen Lard Recipe Instructions Make the Beef Flakes as per the recipe instructions. In a glass bowl add the beef flakes and the lard (this should be soft). Use the back of a spoon to cream the lard into the beef flakes until all the beef flakes are coated in lard and they are moist. Next add the honey into the bowl and use the spoon to mix the ingredients well together so that all the beef flakes are nicely coated in honey. Grease an 8 hole circular silicone mould tray with tallow or lard. Divide the contents of the bowl equally between the 8 holes of the mould. Once the mixture is in each hole, use your fingers or the back of a spoon to shape the beef flakes in each hole into a nest shape with a slightly lower centre and higher sides. Repeat this process for all the beef flake holes. Place the silicone mould tray in the fridge and allow the Beef Flake Cakes to harden for 1-2 hours. Decoration Instructions: Remove the Beef Flake Cakes carefully from the silicone mould and place on a serving plate. Place 1 x 'Chocolate' shape and 1 x Oxtail Jelly Shape in the centre of each cake. Grate a little frozen lard over the top of each Beef Flake Cake. Enjoy! Tips Ideally, purchase your meat and fat 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 Beef Flake and Spring 'Chocolate' Shapes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Powder Introduction & Inspiration Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 50g Pot of Crispy Parma Ham Powder Main Ingredients: 5 x Crispy Parma Ham Slices Recipe Instructions Make the Crispy Parma Ham slices as per the recipe instructions. Once fully cool, place them in the fridge for 1 hour or so, before making the powder. Remove the slices from the fridge and break them into smaller sized pieces. Add some of the Parma ham pieces to an electric coffee grinder ideally (or alternatively a high speed mini blender, or mortar and pestle). Grind, until the Parma ham is turned into a fine powder. Use a spoon or small spatula to scrape the powder from the grinder into an airtight glass container. Proceed to add additional pieces of Parma ham to the grinder, grind and add the powder to the airtight container. Continue as per above, until all the Crispy Parma ham slices have been ground up into a fine powder. Place the lid on the container, and store in the fridge. Tips If you do not happen to have a coffee grinder, you can also use a high speed mini blender, or mortar and pestle if need be. The goal should be that you end up with a nice, fine powder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. The powder has a good amount of flavour and so a little goes a long way when flavouring your favourite dishes. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham Powder. Video Not Available Yet....

Regime Type: PKD (With Allowances) Liver and Egg Pasta Introduction & Inspiration The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! As this 'pasta' is a little thicker, you'll need to use a regular old kitchen knife or pizza cutter to make your fettuccine style strips. So gone on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver and Egg 'Pasta' Main Ingredients: 1 x Liver and Egg Sheet Recipe Instructions Make your liver and egg sheet as per the recipe instructions. Allow the liver and egg sheet to cool down fully, ideally overnight. Place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine style pasta. Your liver and egg 'pasta' is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver and Egg Sheet recipe for instructions on how to make this. Be sure to use free range, organic eggs to make your liver and egg sheets. 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 Liver and Egg 'Pasta' into various dishes. Why not try making Liver ‘Pasta’ or Beef Tripe ‘Pasta’ too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Sauce Introduction & Inspiration Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. It's super easy to whip up and provides a light, nutrient dense addition to accompany various types of meals. I hope you'll like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 125ml Creamy Liver and Brain Sauce Main Ingredients: 50g Veal Liver 75g Pig Brains (washed and cleaned) 25g Oxtail Fat Salt To Taste Recipe Instructions Wash and clean your pig brain to remove any bone fragments, blood and membrane from around it. Place the veal liver, brains and salt into a high speed blender and blend until smooth. Pour the contents of the blender into a small pan. Add the fat and cook on low heat for several minutes until all the fat has melted. Stir regularly. Perform a quick taste test and add any additional seasoning if required. Once the liver and brain sauce is cooked, pour the pan contents back into the blender and re-blend the sauce briefly to ensure a super smooth texture for serving. Pour the creamy liver and brain sauce into a serving jug ready for use. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this delicious meat and fat. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Liver and Brain Sauce into various dishes. If you do not have any oxtail fat on hand, then substitute with lard or tallow. 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. Video Not available yet....

Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Mains Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Mains Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Snacks, Starters & Apéros Mini Halloween Sponges 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. Mains Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Mains Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Basics Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Mains Liver Cordon Bleu 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. Mains Crunchy Veal Heart Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. Mains Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Basics Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. Desserts Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Mains Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Mains Steak and Liver Pie Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. Mains Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Mains Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Sauces & Condiments Beef Crackling Strips Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your dishes. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 ... 16

Mains Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Liver Cordon Bleu 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. Crunchy Veal Heart Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Steak and Liver Pie Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. The Stuffed Meatball Collection Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations. Scrambled Egg Yolk and Brain Scrambled egg yolk and brain is an exceptionally creamy and flavorful dish, packed with nutrients. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 ... 7

Celebrations Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Desserts Two Hearts 'Cheesecakes' This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. Desserts Strawberry Jelly Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! Mains Beef Short Ribs These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! Dessert Heart Shaped Sponge Cake Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Mains Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! Mains Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. Desserts Birthday ' Cheesecake' Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as you know that the ingredients are nutrient dense. 1 1 ... 1 ... 1

Summer Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Desserts Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Mains Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Mains Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Mains Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Mains Hearty Steak Burger The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Mains Steak Crackling Burger Patties These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. Ice Creams Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Mains Souffle Omelette It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! Mains Oxtail Mountains 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! Ice Creams Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Drinks Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. 1 2 1 ... 1 2 ... 2

Regime Type: PKD (With Allowances), Without Eggs Cold Start Roast Chicken Introduction & Inspiration The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. It's a very simple method which is still used here in some French homes whereby the chicken is roasted, starting from a cold oven. Not only does the chicken become nicely coloured, and yields a succulent, juicy result but it also generates the most delicious caramelised roast chicken cooking juices with all the natural fat from the chicken. For such a minimal effort, the results are really impressive. So why not go ahead and give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1.5 hours Serving Size 1 x Cold Start Roast Chicken 190ml Chicken Cooking Juices/Broth Main Ingredients: 1.7kg Whole Chicken 40g Tallow or Lard (Melted) 40g Tallow* Salt To Taste Recipe Instructions Pat the chicken dry, if not already done so. Add 1/2 of the melted tallow to a metal roasting tray/dish that you will be using to roast the chicken in. Spread the liquid over the base using a pastry brush. Place the chicken in the roasting tray/dish. Pour the remaining melted tallow over the top of the chicken and use a pastry brush to brush the liquid into the legs and wings. Cut the tallow into 4 smaller pieces. Place a piece of tallow between each of the legs and wings of the chicken. Sprinkle salt over the chicken. Add the roasting dish with the chicken to a cold oven. For a 1.5kg chicken, set the oven to 200c with the Forced Air function on. Cook for 70 minutes. For a chicken weighing slightly more than 1.5kg, set the oven temperature to 190c with the Forced Air function** on. Cook for 80-90 minutes without opening the door (this is very important to avoid the steam escaping). Once cooked, transfer the chicken to a cooling rack and cover with greaseproof paper and a sheet of foil. Let it rest for at least 20+ minutes before carving. Pour the cooking juices into a jug (you can sieve it first should you wish). Once the chicken has cooled for at least 20 minutes, transfer it onto a wooden chopping board and carve the chicken. To serve, add the chicken slices to serving plates (or a serving platter), and pour the delicious roast chicken cooking juices over the meat. Add a little extra fat for a good Paleolithic Ketogenic Diet (PKD) ratio. Enjoy! Tips Should your chicken be slightly larger in size than 1.5kg, reduce the cooking temperature to 190c and extend the cooking time by 10 to 20 minutes. *Tallow can be substituted with lard. **Forced Air function allows you to cook a variety of food requiring the same cooking temperature on two shelves at the same time (e.g.: fish, vegetables, cakes). This function can be used to cook different foods without odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only. To cook on two shelves, use the 1st and 4th levels after preheating the oven. To watch the original video done by the French Cooking Academy simply visit: COLD START ROAST CHICKEN — French Cooking Academy ( thefrenchcookingacademy.com ) 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. Check out my Beef Crackling recipe for instructions on how to make tallow. Video

Spring Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Mains Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Desserts Greaves Pâté Ice Cream Nest Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. Ice Creams Greaves Pâté Ice Cream 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. Mains Meat Flake Buns I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. Desserts Beef Flake Cakes I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! Desserts Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. 1 1 ... 1 ... 1

Recipe Search Engine I created a recipe search engine so you can search on keywords, ingredients or type of meals... have something in the fridge and don't know what to make? Just put it in the search box and see what you can create. I hope you find what you are looking for. What are you looking for? Filter Results... By Regime... All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Number of Hits : 0 Narrow the search to... Search In... Recipe Type 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 ... 100 Keep Looking... 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 ... 100

My Recipes Here are all the recipes I've created. I have tried to group them by type of meal or category so they are easier to find. What type of meal are you looking for? Just select a section... Basics All recipes start somewhere. Here I list some of the basics which are commonly used in many recipes. Get the hang of these and you are off to a flying start! Basics > 'Bread' Bread is one of the cornerstones of food. Here we have a collection of nutrient dense 'bread 'style recipes without all the grains! 'Bread' > Drinks In need of some refreshment? Look no further! Drinks > Sauces & Condiments Enhance the taste of your creations with these simple to put together sauces and condiments. Sauces & Condiments > Starters, Snacks & Apéros Small creations which can be used as starters, snacks or for an apéro with friends. Like them? Easy scaled up to be meals on their own. Starters, Snacks & Apéros > Main Courses Main meals which are great on their own or as part of a full course meal Main Courses > Desserts Are we allowed to admit it? The best part of any meal... Desserts This Way > Ice Creams Great fresh Ice Creams with zero additives - just pure pleasure! Ice Creams >

Snacks, Starters & Apéros Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mini Halloween Sponges 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. Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Steak and Liver Pie Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Beef and Egg Waffles These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Creamy Pulled Pork Soup Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Beef Cheek and Liver Flan 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! Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. 1 2 3 4 1 ... 1 2 3 4 ... 4

Ice Creams Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Creamy Brain Ice Cream 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. Egg and Brain Ice Cream 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. Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Liver Ice Cream This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. Greaves Pâté Ice Cream 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. 1 1 ... 1 ... 1

Desserts Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Two Hearts 'Cheesecakes' This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. Strawberry Jelly Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! Basic Heart Sponge Base 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! Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is 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! Basic Tripe Sponge Base This basic tripe sponge base is 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 made savoury. You get to decide! Christmas Beef Fudge These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Christmas Pork Fudge These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. Christmas Ice Cream Cheesecakes These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! Christmas 'Chocolates' These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. 1 2 3 1 ... 1 2 3 ... 3

'Bread' Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Flat Bottom Offal Muffins I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Flat Bottom Beef And Sweetbread Muffins These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! Flat Bottom Lamb Muffins These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Flat Bottom Pork Muffins It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Crispy Pulled Pork Bread Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Pulled Pork Bread 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. Crispy Tripe Bread Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. Tripe Bread This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail 'Bread' Circles - Beef Cheek These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! 'Bread' Circles - Oxtail These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! 1 2 1 ... 1 2 ... 2

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. Roast Beef Flour Transformed from leftover roast beef, this savoury beef 'flour' boasts an ideal consistency for baking buns, making pie bases or coating ingredients. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). Pork Jelly Shells These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. Basic Heart Sponge Base 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! Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is 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! Basic Tripe Sponge Base This basic tripe sponge base is 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 made savoury. You get to decide! Preparing Sweetbreads Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. Pulled Pork Flour Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! Beef Tripe Flour Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a fine 'flour' with a gorgeous sandy colour. Liver and Egg Pasta The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Beef Tripe Pasta The beef tripe sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Liver Pasta The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Crispy Parma Ham Powder Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Liver and Egg Sheet 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. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. Liver Sheet 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 simple to whip up and don't require much cooking time. 1 2 3 4 1 ... 1 2 3 4 ... 4

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Mains Liver Cordon Bleu 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. Mains Roast Beef and Smoked Bacon This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. Mains Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Mains Beef Joint - Oven Roasted Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices. Mains Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Mains Beef Bourguignon and Smoked Sausage - Slow Cooker Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. Mains Creamy Liver Soup Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! Mains Lamb Kidneys in Blankets Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Mains Beef Shin - Slow Cooker Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! Mains Beef Shin 'Mash' Beef Shin, also known as beef shank, 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! Snacks, Starters & Apéros Pork Terrine What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. 1 2 3 4 1 ... 1 2 3 4 ... 4

Regime Type: PKD (With Allowances) Pork Terrine Introduction & Inspiration What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Most importantly, it will sit happily in the fridge for several days, but also freezes well-wrapped, meaning you can make it now, and then not think about it again until the day before you wish to serve it as a quiet supper, or as an impressive starter. It has a great PKD ratio too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 1 Hour Serving Size 1 x Pork Terrine (17.5cm x 11.5cm x 6cm) Main Ingredients: 325g Pork Shoulder (minced) 380g Pig's Throat (or else Pork Belly) 1g Rosemary (Optional) 10g Crispy Parma Ham Powder (Optional) 35ml Egg Yolk (~2 egg yolks) 4 Frozen Raspberries or Cherries - Pitted (Optional) 25g Smallholder's Blueberry Honey (Optional) 6g Salt Recipe Instructions Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square. Pass the pork through the mincer and place it in the mixing bowl. Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes. Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive. Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles. Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes). Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C. Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight. You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving. Tips Ideally, purchase your meat, 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 ). Any honey, fruit 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 Crispy Parma Ham Powder recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Terrine into various dishes. Pig's throat is a kind of "fatty lard" and so allows the terrine to have a perfect PKD ratio. If you cannot get hold of pig's throat, then use some pork back fat or some pork belly. Video Not Available Yet....