Roast chicken with sweet potatoes & cashews

Serves 4


  • 1 can of coconut milk
  • 4 chicken drumsticks
  • 3 sweet potatoes, peeled and chipped
  • 2 onions, peeled and halved

Spice mix

  • 2 onions, peeled and halved
  • 4cm ginger peeled
  • 5 cloves of garlic
  • 1 stick of lemongrass
  • 50g cashew nuts
  • 3 tsp brown sugar
  • 1 chilli
  • 1 tsp of chilli flakes
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 3 tbs filtered water


  1. Preheat oven to 180C
  2. Blend the spice mix in the food processor to make a paste
  3. Add the coconut milk and blend again
  4. Put the remaining ingredients in a roasting tin and cover with the spice mix sauce
  5. Place in the over and bake for 1 hour, checking the chicken is cooked through, and the sweet potato is soft before eating

Note the portions are quite small here – just 1 piece of chicken per person so if you need a bit more you could add twice as much chicken to stay low carb or serve with a piadina or rice.

Curried green veg, sweetcorn & celeriac soup


  • 1 green veg such as a small cabbage, diced
  • 2 tbsp coconut oil
  • 2 small onions, diced
  • 2 cloves garlic, minced
  • 3 handfuls of sweetcorn
  • Half a celeriac – grated or thinly sliced
  • Half a can of coconut milk
  • Half a litre of yeast free stock
  • Half a lemon, juice only
  • 2 tsp of curry powder
  • 1 tsp of salt


  1. Sweat the green veg, onions, celeriac and garlic in the coconut oil for 10 minutes, stirring regularly
  2. Add the coconut milk, sweetcorn, lemon juice, salt, curry powder and stock and simmer for 5 minutes
  3. Blend with a stick blender or food processor
  4. Optional – heat a piadina in a frying pan, fold in half and dip as if eating bread. If tolerated you may be able to add a little mild cheddar.