I do not tolerate hot spicy food very well – even the mildest curry has my mouth on fire and my nose running! However, I simply love the flavour of the beautiful spices that are traditionally added to curries. I often crave the warmth and satisfaction that only a curry can provide, especially on a cold or rainy winter evening. And then there is the additional benefit of the health properties that these spices hold – particularly the anti-inflammatory and anti-oxidant effects that I so hugely appreciate and advocate. I have been known to take a chance on a curry
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I have always loved oven-roasted vegetables. There is something delicious about the way that the flavours of the vegetables come alive when they are caramelized by the roasting process. What is even better is that bigger batches can be prepared and stored in the fridge or freezer for another meal. This recipe is for capsicums and courgettes, but you can add baby tomatoes, mushrooms, wedges of onion, garlic cloves or brinjals. Whatever you desire. Just remember to keep the vegetables non-starchy and the splashes of olive oil generous to keep this recipe keto. Adding a sprig of fresh rosemary, oregano
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