PALEO DINNERS

Deliciously Simple Pot Roast

Serves six.

This is an exceptionally easy, but wonderfully flavoursome, way to prepare a nice silverside of beef. Served with a fresh green salad, dinner does not get much better than this dish.

• 1 tablespoon olive oil • 1 (2kg) silverside roasting joint • 1 onion, chopped • 4 large carrots, peeled and cut into chunks

• 2 cloves garlic, minced • 2 bay leaves • ½ teaspoon salt, divided • ½ teaspoon freshly ground black pepper, divided

Preheat oven to 160 C / Gas Mark 3.

Heat a casserole dish on the hob over a medium-high heat. Add the olive oil, and sear the beef joint for 4 minutes on each side until well browned. Remove the joint from the dish.

Arrange the onions, carrots, garlic, bay leaf and half of the salt and pepper in the bottom of the dish, place the meat on top and season it with the remaining salt and pepper.

Roast in the oven for 30 minutes. Reduce heat to 150 C / Gas Mark 2, and cook for an additional 1½ hours. Remove the joint to a platter and allow it to rest for 15 minutes. Slice on the diagonal before serving. To serve, place a few slices of meat on the plate, surround with the carrots and top with the onions and pan juices.

Easy Barbecued Trout

Serves two.

Nothing could be simpler or more hassle-free than this delicious recipe for fresh trout. Whether you’re having a family dinner in the garden or a quick weeknight supper for two, this dish will become a favourite.

• 2 small trout, dressed and head removed • 2 cloves garlic, chopped • 1 lemon, sliced

• 2 sprigs fresh basil • 2 sprigs fresh rosemary • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper

Preheat the barbecue to a medium-high heat.

Line the cavity of each fish with half of the garlic and lemon, then tuck in the sprigs of thyme and basil. Season the tops of the fish with salt and pepper.

Wrap the fish in foil, and set on a wire rack about 15cm above the heat. Cook for 15–20 minutes or just until fish flakes easily with a fork.

Unwrap the fish and remove the herbs and lemon. Holding the fish up by the spine, use a fork to pull the meat from the bones.

Garlic- and Lime-Glazed Chicken

Serves four.

Garlic and lime get along beautifully and turn this quick chicken dish into something special. This will taste even better the next day, so make extra to add to a luncheon salad.

• 2 tablespoons olive oil • 4 skinless, boneless chicken breast fillets • 4 cloves garlic, crushed • Juice and zest of ½ large lime • 1 teaspoon chopped fresh coriander

• ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • 1 teaspoon raw honey • 1 teaspoon chopped fresh parsley • 1/2 lime, thinly sliced

Heat the oil in a large frying pan over medium heat and cut the chicken breast into bite-sized pieces.

Fry the chicken pieces in the hot oil until browned on all sides, about 7–8 minutes.

Add the garlic, lime zest and lime juice, coriander, honey, salt and pepper and continue to cook until the chicken is no longer pink in the middle, about 8–10 minutes.

Remove from the heat and spoon onto plates. Sprinkle with fresh parsley and garnish with slices of the lime.

Paleo-Friendly Courgette Frittata

This is a great dish to throw together on a busy weeknight. It’s ready in no time and you’ll never miss the cheese that’s typical of a frittata.

• 225ml water • 3 tablespoons olive oil, divided • ½ teaspoon salt, divided • ½ green bell pepper, seeded and chopped • 3 courgette, cut into thin slices

• 2 cloves garlic • 1 small red onion, diced • 6 button mushrooms, chopped • ½ teaspoon paprika • 6 large eggs • ¼ teaspoon freshly ground black pepper

Preheat oven to 180 C / Gas Mark 4.

In a large oven-safe pan over a medium-high heat, combine the water, 1 tablespoon of olive oil, 1/4 teaspoon of salt, green pepper, courgette and garlic. Simmer until the courgette is tender, 5–7 minutes.

Drain off the water and discard the garlic. Stir in the onion, mushrooms, paprika, remaining salt and pepper and cook until onion is transparent. Add the eggs and stir; season with salt and pepper. Cover and cook over a low heat, without stirring, until the eggs are firm.

Salmon Fillets with Garlic and Dill

Serves six.

If you’ve yet to make salmon a staple in your diet, this twist on a classic recipe is a great one to convert you. Salmon is packed with protein and is a great source of omega-3 fats.

• 8 cloves garlic, peeled • 4 tablespoons chopped fresh dill • 100ml olive oil

• 1.3kg salmon fillets • ½ teaspoon salt • ½ teaspoon freshly ground black pepper

In a blender or food processor, pulse the garlic cloves and dill several times before adding the olive oil a little at a time, pulsing after each addition. You should end up with a pesto-like consistency.

Place the salmon fillets in a baking dish, skin side down. Rub the garlic mixture evenly over each piece of fish. Cover and refrigerate for at least 2 hours.

Preheat oven to 190 C / Gas Mark 5.

Season with salt and pepper. Bake the salmon fillets, uncovered, for 15–17 minutes, just until they are just cooked through. Do not over-bake or the fish will become dry.

Paleo Lancashire Hot Pot

Lancashire Hot Pot is one of the most satisfying things you can eat on a cool evening, but those white potatoes are off-limits. This recipes works beautifully without them, substituting cauliflower instead.

• 500g lean lamb neck fillet, trimmed and sliced • 1 clove garlic, crushed • 1 teaspoon beef bouillon paste • 1 large onion, thinly sliced • 2 leeks, thinly sliced • 3 carrots, peeled and sliced • 1 small head fresh cauliflower, in bite-sized pieces

• 250g fresh button or wild mushrooms, sliced • Salt and pepper, to taste • 1 bay leaf • 2 sprigs of fresh thyme • 1 sprig of fresh rosemary • 2 tablespoons tomato purée • 400ml lamb or chicken stock, hot

Preheat the oven to 180 C / Gas Mark 4.

In a large bowl, combine the lamb meat with the garlic and beef bouillon paste.

Arrange a layer of onions, leeks, carrots and cauliflower in the bottom of a large baking dish. Top with a layer of meat and mushrooms, then sprinkle with salt and pepper. Repeat until all ingredients have been used.

Tie the fresh herbs together with kitchen twine and place in the centre of the dish.

Mix the tomato purée into the hot stock and pour over the entire dish. Cover tightly with aluminum foil and bake for 90 minutes or until the meat is tender.

Remove the foil, turn the oven to 230 C / Gas Mark 8 and bake for another 20–25 minutes or until thickened. To serve, place a generous portion onto each plate and serve piping hot with a green salad.

Herb-Grilled Lamb Chops

Serves eight.

These lamb chops are tender, quick to cook and loaded with flavour. This recipe can also be adapted to your oven’s grill if you’re cooking indoors.

• 4 cloves garlic, crushed • 4 tablespoons fresh rosemary, chopped • 2 tablespoons fresh tarragon, chopped • 2 tablespoons fresh thyme, chopped

• 4 tablespoons olive oil • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • 8 (115g each) lamb loin chops

In a blender, combine the garlic, rosemary, tarragon and thyme and blend on a low speed as you slowly pour in the olive oil. Blend until smooth.

Season each lamb chop with salt and pepper on both sides and place in a shallow covered dish. Coat each chop with the herb paste on both sides and refrigerate, covered, for 4 hours or overnight.

Heat barbecue to high heat and place the lamb chops in a tightly wrapped foil packet.

Place on the grill and cook for 5 minutes, then turn the packet quickly over and grill for another 5 minutes. Carefully cut the foil packet open, using a knife or scissors to allow steam to escape. Allow the lamb chops to rest for at least 5 minutes before serving.

Pork Chops Glazed with Apple Sauce

Serves four.

The classic pairing of apples and pork make this a hearty, comforting meal. Served with some sautéed spinach or a fresh salad, it’s a meal you’ll include on your menu regularly.

• 1 teaspoon olive oil • 4 (170g) boneless pork loin chops • 1 (200g) jar unsweetened apple sauce • 250ml beef stock • 1 teaspoon cinnamon

• 1 teaspoon salt • ½ teaspoon chilli powder (or to taste) • ½ teaspoon nutmeg • 1 teaspoon minced garlic • 1 large bay leaf

Preheat oven to 190 C / Gas Mark 5.

In a large heavy pan, heat the oil over medium heat. Add the pork chops and brown well on both sides, for about 5 minutes per side.

Mix together the apple sauce, beef stock, spices, garlic and bay leaf in a large bowl and pour over the pork chops. Bring to a simmer, then cover, reduce the heat to low and cook for an additional 30 minutes.

To serve, place a pork chop on each plate and spoon some of the apple mixture over the top of each.

Beef and Mushroom Rolls

Serves four.

Even inexpensive steak can be delicious and tender when prepared properly. This dish has plenty of flavour but costs very little to make.

For the mushroom filling: • 15g dried porcini or chanterelle mushrooms • 2 tablespoons olive oil • 1 small onion, finely chopped • 1 clove garlic, finely chopped • 200g chestnut mushrooms, finely chopped • 4 tablespoons finely chopped fresh parsley • 1 teaspoon dried thyme • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • Grated zest of 1 lemon

For the steak: • 500g beef topside, cut into 8 very thin slices • 2 tablespoon olive oil, divided • 1 tablespoon coarsely crushed black peppercorns • 1 onion, thinly sliced • 2 celery sticks, sliced • 400g sweet potatoes, scrubbed and cut into 5mm-thick slices • 2 carrots, peeled and sliced • 300ml beef stock • 4 tablespoons dry sherry • 1 bay leaf

Make the mushroom filling:
Place the dried mushrooms in a heat-proof dish, cover with boiling water and allow them to soak for 15 minutes or until soft. Drain the mushrooms and chop finely. Set aside.

Heat the 2 tablespoons of olive oil for the stuffing in a large heavy pan over medium heat. Add the onion and garlic and cook, stirring frequently, for 5–6 minutes, until just golden brown.

Add the chestnut mushrooms and sauté for 3 minutes, stirring occasionally, then stir in the mushrooms and the remaining stuffing ingredients. Remove from heat and allow to cool for five minutes.

Make the steak:
Lay the beef slices between sheets of waxed paper and pound out as thinly as possible with a rolling pin.

Divide the stuffing equally among the beef slices, then roll up each slice and secure in place with a toothpick.

Lightly brush the beef rolls with a little olive oil, then roll them in the crushed peppercorns on a plate.

In a large heavy frying pan, heat the remaining olive oil over a medium heat and brown the beef rolls on all sides, about 3 minutes per side. Remove from the pan and set aside.

Add the onion and celery to the skillet, reduce and sauté for about 5 minutes until tender. Add the sweet potatoes and carrots and cook, stirring frequently, for 5 minutes before returning the beef rolls to the skillet.

Pour in the beef stock and sherry and add the bay leaf. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes until the meat and vegetables are both tender.

Remove the beef rolls from the pan and increase the heat to high. Boil the liquid and vegetables until slightly thickened, about 5 minutes. To serve, place a roll onto each plate, top with vegetables and sauce and garnish with fresh parsley, if desired.