Let’s face it—sticking to health goals isn’t always easy. Life gets busy, cravings kick in, and sometimes getting a takeaway feels easier than prepping a meal. But here’s the truth: it’s not about ...

Eating out can be one of the trickiest parts of following the Banting lifestyle, but it doesn’t have to be. With a little ...

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To make the salad, place the chicken and vegetables in a bowl and mix together well.

Preheat your oven to 150°C. If you have a fan oven, make sure the fan is on. In a mixing bowl, combine all of the ingredients and leave the mixture to stand until it is thick and pliable, about 10 or ...

While you’re steaming the cauliflower, saute the cabbage in the butter in a large pan until it is soft and translucent. Once the cauliflower is soft, pour off the water and add the cauliflower to the ...

Beef Bourguignon was one of the first dishes I ever learnt to make. I was working in a pub in Bournemouth on the south coast of England and this was one of the Sunday lunch house favourites. Although ...

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Melt the butter in a large pan and brown the chicken until it is golden. Remove from the pan and set aside. Turn the heat down to medium and add the onion, leek, celery and garlic to the pan and ...

In a bowl, mix together the mirin, soya sauce and honey. Add the chicken to the marinade and leave it to stand for 30 minutes. Soak 8 wooden kebab sticks in water and make the skewers, alternating the ...

Preheat the oven to about 180°C. Toss the veg in a light coating of oil, salt and pepper and roast in the oven until golden brown and soft (about 30 to 40 minutes). Place the roasted courgettes in a ...