Method:

1. ​Mix together the onions, carrots, pumpkin, ginger, chillies and garlic and put them into a slow cooker. Push the oxtail pieces down into the vegetable mixture.
   
2. Mix the chopped tomatoes, water and fish sauce together and pour over the oxtail and vegetables, ensuring everything is covered, adding a little extra water if needed.
   
3. ​Add the kombu to the liquid and stew for 5 to 6 hours on a high setting, or 8 to 12 hours on  a low setting.
   
4. ​Add the kale for the last 5 minutes of cooking time and remove the kombu before serving.
   

Mint chocolate no-cheese cake.

1. Crunchy nut and seed granola​​

Desserts

Breakfasts​

Another delicious warming recipe from Amelia Freer. Serve with the parsnip and ginger mash (see below)

Serves 1

Ingredients:

• 2 eggs
  
• Olive oil
  
• 1 large sheet of seaweed (nori) (I get mine from Waitrose.
  
• ​1 tablespoon chives
• 60g smoked salmon
  

Sourced from The Medicinal chef - Dale Pinnock, this lovely dessert takes a little bit of effort, but the results are amazing.

1. Spiced pineapple with crème anglaise and goji berries

Avocado Souffle

Method

1. Place the parsnips and fresh ginger in a large saucepan of boiling water and cook until tender - this will take roughly 20 minutes.
   
2. Drain, and remove as much of the ginger as you can - don't worry if you can't get every slice.
   
3. Mash the parsnips while slowly pouring in the coconut cream. The consistency should be smooth and fluffy.
   
4. Season with a pinch of ground ginger, salt and black pepper to taste. Serve scattered with fresh parsley.
   

1. Baked salmon with herb omega crust
2. ​Stress-free mackerel pate
   
3. Tuna Nicoise salad
   
4. Tuna steaks with sweet potato wedges and spring greens
   
5. ​Poached Thai salmon with pak choi
   

There are a number of excellent 'friendly fats' recipes already detailed in other sections. I will list them here so you can click on them and go to their featured page. I have included a few extra special new ones on this page.

Friendly Fats recipes

Serves 2.

Ingredients:

• 1 ripe Hass avocado, halved and stone removed
  
• 1 teaspoon almond butter
  
• 4 basil leaves
  
• 2 teaspoons pesto
  
• 2 egg whites
  

Method:

1. Crack the eggs into a bowl and beat with a fork until smooth. Season with freshly ground black pepper.
   
2. Heat a non-stick small frying pan over a high heat and add a little olive oil.
   
3. When hot, tip in the eggs and swirl to coat the base thoroughly and allow the eggs to set slightly. Cook for 1-2 minutes. Remove from the heat, tip the omelette onto a plate (do not fold).
   
4. Lay the sheet of seaweed paper out flat on a clean kitchen surface and place the omelette on top. Scatter with chives and layer the smoked salmon on top. Season.
   
5. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal.
   
6. Using a sharp serrated knife, cut and slice the roll into 4-6 rounds. Serve immediately.
   

Winter Oxtail stew with Pumpkin and Kale

This is a paleo style breakfast,  using eggs instead of sticky rice.

Serves 4

Ingredients:

• 7 large parsnips, peeled and cut into small, equal-sized chunks
  
• A thumb-sized piece of fresh ginger, peeled and sliced
• 100ml coconut cream
  
• A pinch of ground ginger
  
• Sea salt and freshly ground black pepper
  
• A small handful of fresh parsley, chopped, to serve
  

Taken from Amelie Freer's book, Eat. Nourish. Glow. This is a nice alternative to avocado on toast!

Method:

1. To make the base, put the nuts and dates in a food processor and process at full speed until a stiff dough has formed.
   
2. ​Melt the coconut oil gently in a small pan over a low heat and add the melted oil to the mixture.
   
3. ​Transfer the mixture into a 23cm round loose-bottomed cake tin, and line the base with it, pressing down firmly with the back of the spoon to create a tightly compressed layer in the tin.
   
4. Put the tin in the freezer to set while you begin preparing the chocolate layer.
   
5. ​Halve the avocados, remove the stones and scoop out the flesh into a food processor, Add the cocoa powder, honey, peppermint essence  and melted coconut oil, and blend to make a thick, velvety chocolate mousse.
   
6. ​Remove base from the freezer and pour the chocolate mixture over it, then smooth down into an even layer with a palette knife. Chill in the fridge for at least 5 hours before serving.
   
7. ​Decorate with mint leaves before serving, if you like.
   

Breakfast Sushi

Method:

1. ​Preheat oven to 220 degrees/ 200 for fan
   
2. ​Scoop out the flesh from each half of the avocado, keeping the shells intact.
   
3. Blend the avocado flesh with the almond butter and basil. Spread a teaspoon of pesto in the base of each shell.
   
4. ​Whip the egg whites until they form soft peaks. Blend a third of this 'egg white snow' with the avocado mixture and then slowly and gently fold in the rest without stirring.
   
5. ​Divide the mixture between the hollowed out shells and cook on a baking tray in the oven for 7 minutes.
   
6. ​Eat straight away.
   

Lunches and Dinners

Serves 4

Ingredients:

• 2 small onions, finely chopped
  
• 2 small carrots, thickly sliced
  
• 300g pumpkin, peeled, deseeded and cut into 2 cm cubes
  
• A thumb-sized piece of fresh ginger, peeled and finely grated
  
• 2 red chillies, deseeded and finely chopped
  
• 3 cloves of garlic, finely chopped
  
• 1 kg oxtail pieces, trimmed of excess fat
  
•  2 x 400g tins of chopped tomatoes
  
• 1/2 litre water
  
•  3 tablespoons fish sauce
  
•  1 piece of kombu seaweed
  
• 1 large handful of kale, stems removed, washed and roughly chopped.
  

Serves 4

Ingredients:

For the base:

• 200g mixed nuts
  
• 6 pitted dates
  
• 3 tablespoons coconut oil

For the chocolate layer:

• 4 very ripe avocados
  
• 5 heaped tablespoons high-quality cocoa powder (preferably raw cacao powder)
• 2 tablespoons honey
  
• 2 teaspoons peppermint essence
  
• 3 tablespoons coconut oil, melted
  
• fresh mint leaves, to decorate
  

Parsnip and Ginger Mash