Serves 2

Ingredients

• 35g coconut flour
  
• 11/2 teaspoons bicarbonate of soda
  
• a pinch of salt
  
• a pinch of vanilla powder, or a teaspoon of vanilla extract
  
• 2 medium eggs
  
• 130ml coconut milk
  
• coconut oil
  
• fresh blueberries, coconut flakes and maple syrup, to serve
  

Duck breast with cucumber and orange salad

Method:

1. ​Chill the tin of coconut milk for at least 2 hours in the fridge, so that the creamy part of the milk floats to the top.
   
2. ​Blend the strawberries into a  smooth puree using a food processor, and stir in the chia seeds. Divide the puree between four small ramekins, cover with cling film and leave to set in the fridge for an hour (or overnight)
   
3. ​Open the tin of coconut milk and scoop out only the creamy top part, leaving the separated liquid. Add the maple syrup, vanilla powder and cinnamon and whip into a light, fluffy cream - be careful not to over-whip.
   
4. ​Spoon the cream into the ramekins and serve garnished with fresh strawberries, lemon zest and mint leaves.
   

Ingredients:

​Serves 1.

• 1 duck breast
  
• 150g cucumber
  
• sea salt
  
• 1 large orange
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon grated fresh ginger
  
• ​4 chive stalks, finely chopped
  
• ​optional: 1 green chilli, finely chopped​ and deseeded.

Serves 4

​Ingredients:

• 1 x 400ml coconut milk
  
• ​300g fresh strawberries, stalks removed
  
• 2 tablespoons chia seeds
  
• 1 teaspoon maple syrup
  
• a pinch of vanilla powder, or 1 teaspoon vanilla extract
  
• ​a pinch of ground cinnamon
  
• ​4 fresh strawberries, fresh mint and lemon zest, to serve.
  

Method:

1. Preheat oven to 200 degrees C.
   
2. ​Cut out two large squares of tin foil and place them on an oven tray. Put a fish fillet in the middle of each, and fold up the sides to create a bowl shape.
   
3. ​Mix together the ginger, garlic olive oil, lime zest and juice, tamari, fish sauce and coconut milk, then pour half over each fillet. Tuck the lemongrass and lime leaf into each wrapper next to the fish, and sprinkle over the coriander leaves. Wrap each fish up like a parcel, scrunching the top of the foil together so that no liquid or steam can escape.
   
4. ​Bake in the oven for 10-15 minutes, or until the fish is cooked through. Garnish each parcel with a sprig of coriander and sprinkle of chopped chilli and serve with steamed green vegetables, such as pak choi or tenderstem broccoli, or boiled new potatoes if you're not watching your weight.
   

Set strawberries with coconut cream

Method:

1. ​Score the skin of the duck breast. Put it skin side down in a cold pan and slowly heat up over a low setting. Salt generously. Don't touch it for about 15 to 20 minutes, depending on the size of the breast. The skin will be crisp. Flash fry the underside of the breast for about 1 minute before putting it on to a plate and leaving it to rest for 5 minutes, then cut into slices.
   
2. ​Meanwhile peel and deseed the cucumber. Cut into triangular chunks lengthwise, then sprinkle with salt and massage it through. Leave to rest for 20 minutes in the fridge, then rinse and squeeze the cucumber pieces with your hands or a towel.
   
3. ​Peel the orange with a serrated knife and cut out the segments, leaving the pith. Dice the segments, keeping the juice, and add both, along with the lemon juice, grated ginger, chopped chives and chilli (if using), to the cucumber and stir well. Serve alongside the duck.
   

Coconut Pancakes

Method

1. Mix together the dry ingredients in a large bowl. Add the eggs, then slowly add the coconut milk, mixing with a wooden spoon until you get a smooth batter (you might need to add a little more coconut milk, depending on the thickness of your coconut flour - the batter should be quite runny).
   
2. Heat a large, non-stick frying pan over a medium heat and melt 1 tablespoon coconut oil. When the oil is hot, spoon in 2 tablespoons of batter for each pancake. You will have to cook them in batches. Leave to fry until completely cooked and brown underneath, then flip over and cook the other side. Transfer the pancakes to a plate and keep them warm while you cook the remaining batter.
   
3. Serve in a stack with fresh blueberries, coconut flakes and maple syrup. Alternatively, press the fresh blueberries into the batter in the pan, so they are cooked into the pancakes.
   

Baked Fish Parcels

Serves 2

Ingredients:

• 2 fillets of white fish, such as cod or halibut
  
• a thumb-sized piece of ginger, peeled and grated
  
• ​1 teaspoon garlic-infused olive oil
  
• zest and juice of 1 lime
  
• 1 teaspoon tamari
  
• 1/2 teaspoon fish sauce
  
• 1/4 tin of coconut milk (100ml)
  
• ​1 stalk of lemongrass, sliced in half lengthways and bashed
  
• 2 kaffir lime leaves, preferably fresh
  
• ​a handful of fresh coriander leaves, plus 2 sprigs and some chopped red chilli, to serve
  

HAPPY TUMMY RECIPES

(Source: All the recipes are taken from Cook. Nourish. Glow by Amelia Freer)