baked eggs in tomato kale

Serves 4

Poppy cooks…

1. In a large deep frying pan, heat a swig of
   olive oil over medium heat, then add
   onion, diced,
   2 carrots, finely diced,
   celery stick, finely diced and
   3 tablespoons flat-leaf parsley, chopped, stirring frequently until browned.
   
   
2. Stir through
   1 clove of garlic, minced,
   sprig of rosemary and
   2 sprigs thyme for one minute.
   
   
3. Add
   bunch kale, finely chopped and cook until the kale has softened.
   
   
4. Add
   1 tablespoon tomato paste,
   tin of diced tomatoes and
   celtic sea salt + cracked black pepper, to taste, simmering for 8 minutes.
   
   
5. Make four wells and crack
   4 eggs into each of the wells, either covering the pan or placing the pan in the oven until the egg whites are cooked.

lamb stew

Serves 5

Poppy cooks…

1. Heat a drizzle of
   olive oil in a large pot or dutch oven.
   
   
2. Season
   700g lamb shoulder, diced with
   celtic sea salt and brown in batches, then set aside.
   
   
3. Add to the pot
   onion, diced,
   3 carrots, chopped and
   2 cloves garlic, minced and cook until the vegetables soften.
   
   
4. Add
   tin diced tomatoes,
   500ml beef stock,
   2 sprigs thyme,
   1 sprig rosemary and the lamb, bringing to a boil then reducing to a simmer before placing the lid on for 2 hours.
   
   
5. Stir through
   1.5 cups butternut pumpkin, cubed and cook for another 20 minutes or under the pumpkin is cooked.

vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.

chicken shepherd's pie

Serves 4

This version of shepherd's pie can be made using any white meat, whether chicken, turkey or pork. You can make it in separate ramekins or a single pie dish. For anyone not following a dairy free diet, feel free to add cheese to the top of the mashed potato before grilling.

Poppy cooks...

1. Peel and dice
   800g potatoes, then place in boiling water until soft. Mash up with
   1 tablespoon nuttelex (or butter) and
   1/4 teaspoon celtic sea salt and set aside.
   
   
2. In a large pot, saute an
   large onion, diced,
   2 carrots, diced and
   2 celery stalks, diced with
   olive oil until the onion lightly browns.
   
   
3. Stir through
   3 garlic cloves, minced,
   3-4 squash, diced and
   1/2 teaspoon dried thyme, and cook for 1 minute.
   
   
4. Add
   600g free-range chicken (or turkey) mince and break up with a wooden spoon, cooking until the chicken is no longer pink.
   
   
5. Stir through
   handful spinach,
   400g tin of sugar-free diced tomatoes and
   2 tablespoons organic sugar-free tomato paste, simmering until there is very little liquid left.
   
   
6. Stir through
   1.25 cup peas and season with
   celtic sea salt + cracked black pepper.
   
   
7. Spoon mixture into 4 ramekins or a single baking dish and top with mashed potato.
   
   
8. Place under a grill until the potato browns.