Sauces & Condiments Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Parma Ham & Beef Tripe 'Hummus' It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Crunchy Tallow Spread This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Creamy Dessert Sauce This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous. Blackberry Coulis This is a wonderful coulis to make as the colour is extremely vibrant and the flavour of the blackcurrant is delicious! A small amount goes a long way in fact and so it's ideal for drizzling over homemade ice cream or paired with certain meats like oxtail for example. Whipped Oxtail Fat Oxtail fat lends itself perfectly to be whipped up into a wonderfully creamy texture that is nice and airy and lovely to use in many different ways and dishes. It a great way of presenting animal fat in a new and interesting way, so that people new to this way of eating aren't overwhelmed. Alfredo Style Sauce If you're not able to incorporate eggs into your sauce preparations, do not despair! Why not try this white, Alfredo style version for your 'pasta' dishes. It's super creamy and delicious! You can also customise this sauce to your liking by adding your favourite PKD herb, should you wish. Pulled Pork Flour Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! Beef Crackling Puree This simple beef crackling purée has a lovely creamy texture to it and works so well as a fatty, flavour-packed accompaniment to various PKD dishes. Creamy Sauce Dip Indulge in this luscious creamy sauce dip, enriched with the delightful crunch of crispy Parma ham flakes. Perfect for enhancing tartare dishes or elevating canapés, this easy-to-make sauce is also packed with nutrients. Crackling and Liver Filling This easy to make filling, is tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It has a great PKD ratio. Raspberry Coulis Raspberry Coulis has such a vibrant colour and lovely flavour, without being overly sweet. It's perfect for drizzling over ice creams and incorporating into other dishes. Bone Broth and Parma Ham Mayonnaise The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint! 1 2 3 4 5 1 ... 1 2 3 4 5 ... 5

Ice Creams Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Creamy Brain Ice Cream Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Liver Ice Cream This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Egg and Brain Ice Cream This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. 1 1 ... 1 ... 1

'Bread' Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Tripe Bread This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. Crispy Pulled Pork Bread Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Flat Bottom Beef And Sweetbread Muffins These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! Pulled Pork Bread First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Crispy Tripe Bread Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. Flat Bottom Pork Muffins It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail Flat Bottom Lamb Muffins These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Beef Tripe & Parma Ham Mini Loaf A perfect base to serve pâté or other toppings on, or simply delicious in its own right! Flat Bottom Offal Muffins I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. 'Bread' Circles - Beef Cheek These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! 1 2 1 ... 1 2 ... 2

My Recipes Here are all the recipes I've created. I have tried to group them by type of meal or category so they are easier to find. What type of meal are you looking for? Just select a section... Basics All recipes start somewhere. Here I list some of the basics which are commonly used in many recipes. Get the hang of these and you are off to a flying start! Basics > 'Bread' Bread is one of the cornerstones of food. Here we have a collection of nutrient dense 'bread 'style recipes without all the grains! 'Bread' > Drinks In need of some refreshment? Look no further! Drinks > Sauces & Condiments Enhance the taste of your creations with these simple to put together sauces and condiments. Sauces & Condiments > Starters, Snacks & Apéros Small creations which can be used as starters, snacks or for an apéro with friends. Like them? Easy scaled up to be meals on their own. Starters, Snacks & Apéros > Main Courses Main meals which are great on their own or as part of a full course meal Main Courses > Desserts Are we allowed to admit it? The best part of any meal... Desserts This Way > Ice Creams Great fresh Ice Creams with zero additives - just pure pleasure! Ice Creams >

Recipe Search Engine I created a recipe search engine so you can search on keywords, ingredients or type of meals... have something in the fridge and don't know what to make? Just put it in the search box and see what you can create. I hope you find what you are looking for. What are you looking for? Filter Results... By Regime... All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Number of Hits : 0 Narrow the search to... Search In... Recipe Type 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 ... 21 Keep Looking... 'Bread' Circles - Pork and Oxtail These sturdy little 'bread' circles combine pork, tripe and bone marrow to create a crisp, savoury base that holds together beautifully. They work especially well for sandwiches, but their firm texture also makes them a useful starting point for other recipes such as individual quiche bases. View Dehydrated Liver Sheet Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! View Savoury Oxtail Christmas Cake A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. View Mini Halloween Sponges What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. View Creamy Lamb Shoulder Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. View Raspberry Fruit Sheet This raspberry fruit sheet is an exquisite embellishment for cakes and desserts, perfect for crafting delectable ice cream wafers or cones, and infusing a variety of unique and delightful creations with a touch of tanginess that pairs wonderfully with rich or subtly sweet flavours. View Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. View Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 View Liver Mousse 'Chocolate' Eggs Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. View Liver Galore Cake Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways to prepare I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. View Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 View Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! View 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 ... 21

Spring Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Desserts Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. Ice Creams Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. Desserts Liver Mousse 'Chocolate' Eggs Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Mains Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Desserts Beef Flake Cakes I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! Desserts Greaves Pâté Ice Cream Nest Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. Mains Meat Flake Buns I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. 1 1 ... 1 ... 1

Summer Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Oxtail Mountains Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! Mains Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Ice Creams Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Mains Souffle Omelette It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! Mains Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Ice Creams Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Mains Hearty Steak Burger The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Mains Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Desserts Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Drinks Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Mains Steak Crackling Burger Patties These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. Mains Cool Soup When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. 1 2 1 ... 1 2 ... 2

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Christmas Crumble Cakes Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! Sauces & Condiments Parma Ham & Beef Tripe 'Hummus' It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Desserts Christmas Sponge Pudding A Christmas dessert that is both delicious and yet effortless to make! Snacks, Starters & Apéros Christmas Pâté Yule Logs' These Yule logs are very straightforward to make and provide a super tasty snack that you can serve over the festive period, and indeed at any time! Desserts Christmas Mince Pies Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! Mains Beef Shin 'Mash' Beef Shin, also known as beef shank, is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Mains Pulled Pork - Ninja Bake Roast Option Pulled Pork in the Ninja Tendercrisp using the Bake/Roast option is a great way to cook pulled pork if you do not have a BBQ available or if this option is less appealing during the cold, winter months. Snacks, Starters & Apéros Christmas Beef Fudge These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Mains Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Mains Creamy Liver Soup Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! Snacks, Starters & Apéros Christmas Pâté & Honey Yule Logs' This is a slight variation on my other Christmas Pâté Yule logs' for those wanting a slight touch of sweetness. Desserts Christmas Cookies These little cookies are ideal for when you are looking for a tasty treat, that provides a boost of energy. 1 2 3 4 1 ... 1 2 3 4 ... 4

Drinks Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Greaves Pâté Milkshake I love a good milkshake, and this one doesn't disappoint! Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Christmas Tripe Eggnog If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Creamy Liver Milkshake This Creamy Liver Milkshake makes for a refreshing drink during any season. It's amazingly smooth and creamy, and so quick to make. This will make an excellent addition to the beverage options on those hot summer days! 1 1 ... 1 ... 1

Snacks, Starters & Apéros Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Christmas Pâté Yule Logs' These Yule logs are very straightforward to make and provide a super tasty snack that you can serve over the festive period, and indeed at any time! Creamy Pulled Pork Soup Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Mini Halloween Sponges What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Christmas Beef Fudge These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Beef Flake Buns Beef Flake Buns are wonderfully filling and have a good PKD ratio, as well as being super easy to make! They are a great savoury snack when you're out hiking or on a picnic for example. They are also nutrient dense, with a slight chewiness from the Crispy Parma Ham. The dried sour cherries also complement the flake mixture very nicely. Creamy Liver Soup Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! Beef And Lamb Soup This soup makes for a nice hearty dish on a cold winter’s day, or just about any day actually! I find that the lamb kidney has a similar texture, look and mouthfeel to mushrooms when cooked, but with much more to offer! Christmas Pâté & Honey Yule Logs' This is a slight variation on my other Christmas Pâté Yule logs' for those wanting a slight touch of sweetness. Pizza Base - (Pork and Beef Tripe) This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. 1 2 3 4 1 ... 1 2 3 4 ... 4

Halloween Mini Halloween Sponges What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Halloween Fingers Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Spooky Oxtail Soup This wonderfully tasty oxtail soup takes on a sinister look for Halloween! It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Halloween Buns Why not take your buns to the next level for Halloween! A bun loves to dress up after all, and these clothing choices are impeccable! Ghostly Steak It's not Halloween if there's no ghostly steak on the horizon ;-) Dress your steak up in its Halloween best and be amazed how ghoulishly good it tastes! Brainy Milkshake Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Halloween Jellies Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding tremendous depths of flavour to your culinary delights! Halloween Chocolates Halloween 'Chocolates' are a great alternative to the more traditional Halloween candy, loaded with all sorts of suspect ingredients! They can be prepared slightly sweet, with a splash of colour or they can be enjoyed plain, to use on more savoury dishes. You decide! 1 1 ... 1 ... 1

Desserts Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Christmas Crumble Cakes Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! Christmas Sponge Pudding A Christmas dessert that is both delicious and yet effortless to make! Basic Tripe Sponge Base This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply made savoury. You get to decide! Oxtail Fat Jelly Treats Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge. Christmas Mince Pies Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! Birthday ' Cheesecake' Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as you know that the ingredients are nutrient dense. Christmas Beef Fudge These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Christmas Cookies These little cookies are ideal for when you are looking for a tasty treat, that provides a boost of energy. Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. Beef Tripe 'Cheesecake' Filling - Sweet This 'Cheesecake' filling is lovely and smooth. It’s creamy with a taste that’s reminiscent of milk. For me it has an almost perfect 'cheesecake' filling texture, while being totally dairy free. 1 2 3 1 ... 1 2 3 ... 3

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Liver and Egg Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. Liver Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simple to whip up and don't require much cooking time. Lamb Crispy Wafers These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. Basic Tripe Sponge Base This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply made savoury. You get to decide! Creamy Beef Tripe Mash It's always nice to have a creamy mash topping on hand, and this one doesn't disappoint! It's so easy to make and can be eaten as is or used in a variety of recipes. Pulled Pork Flour Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! Beef With Liver Flakes Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. Pork Crackling Crumbs Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. Raspberry Crispy Wafers Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. Beef Crackling Crumbs Beef crackling crumbs are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! Crispy Wafers Crispy Wafers are just a fun little thing you can make with Pork Jelly Cubes and Bone Broth. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or just simply eaten as is or with a little bacon mayonnaise or other type of topping, almost like you would do with poppadoms. Bone Marrow Baskets Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Pork Jelly 'Rice' This rice substitute is a good option to provide some healthy protein in your meals. It's a nice bright white colour and has no particular flavour profile, so it's also quite neutral tasting like rice, but without all the issues of the traditional ingredient. Beef Tripe 'Rice' Beef Tripe 'Rice' is the name I give to pressure cooked beef tripe that has been cooled in the fridge and then chopped up finely in the food processor until it resembles rice. Beef Tripe With Beef Flakes Beef Tripe With Beef Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. 1 2 3 4 1 ... 1 2 3 4 ... 4

Mains Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Creamy Lamb Shoulder Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Liver Galore Cake Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways to prepare I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. Savoury Oxtail Christmas Cake A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Pumpkin Shaped Halloween Burger What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 Spider Meatballs These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Liver Cordon Bleu This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight. Crunchy Veal Heart Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Steak and Liver Pie Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 ... 7

Celebrations Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Birthday ' Cheesecake' Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as you know that the ingredients are nutrient dense. Mains Liver Galore Cake Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways to prepare I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. Mains Beef Short Ribs These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! Desserts Strawberry Jelly Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! Desserts Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Dessert Heart Shaped Sponge Cake Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Mains Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! Mains Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. Desserts Two Hearts 'Cheesecakes' This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. 1 1 ... 1 ... 1

Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Desserts Christmas Crumble Cakes Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! Sauces & Condiments Parma Ham & Beef Tripe 'Hummus' It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Desserts Christmas Sponge Pudding A Christmas dessert that is both delicious and yet effortless to make! Basics Liver and Egg Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. Ice Creams Creamy Brain Ice Cream Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. Mains Creamy Lamb Shoulder Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Sauces & Condiments Crunchy Tallow Spread This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Mains Beef Steak and Smoked Mangalica Kolozsvari Bacon An extremely tender cut of meat, with some amazing flavours coming from the smoked Mangalica Kolozsvari Bacon. Lovely and satisfying, and so simple to prepare. Mains Oxtail Mountains Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! Basics Liver Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simple to whip up and don't require much cooking time. Mains Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Sauces & Condiments Creamy Dessert Sauce This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous. Basics Lamb Crispy Wafers These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. Basics Basic Tripe Sponge Base This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply made savoury. You get to decide! Desserts Oxtail Fat Jelly Treats Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge. Sauces & Condiments Blackberry Coulis This is a wonderful coulis to make as the colour is extremely vibrant and the flavour of the blackcurrant is delicious! A small amount goes a long way in fact and so it's ideal for drizzling over homemade ice cream or paired with certain meats like oxtail for example. 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 ... 16

Regime Type: Strict PKD (No Allowances), Without Eggs 'Bread' Circles - Pork and Oxtail Introduction & Inspiration These sturdy little 'bread' circles combine pork, tripe and bone marrow to create a crisp, savoury base that holds together beautifully. They work especially well for sandwiches, but their firm texture also makes them a useful starting point for other recipes such as individual quiche bases. I originally made these as a practical alternative for building sandwiches, and they worked particularly well in my Pork Triple Decker Sandwich. What I also liked was how much firmer they became after chilling, which made me realise they could be useful for far more than just sandwich layers. The texture is sturdy enough that I think they could work particularly well as individual quiche bases, or for other recipes where you need something savoury that can hold a filling without falling apart. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Pork and Oxtail Main Ingredients: 80g Pressure Cooked Tripe 90g Pork Loin Roast Leftovers 80g Oven Roasted Bone Marrow 50ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c . Melt the bone marrow in a medium pan with all the other ingredients. Once the bone marrow has melted place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 3 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 3 metallic circles (approx. 80ml of the mixture in each) and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 2-3 minutes. Remove the baking tray from the oven and allow the circles to cool slightly on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. You can now make use of your 'Bread' circles in various recipes - see for example Pork Triple Decker Sandwich for inspiration. Tips Check out my Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow, Beef Tripe - Pressure Cooker and Pork Loin Roast - Pressure Cooker recipes for instructions on how to make these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet...

Regime Type: Strict PKD (No Allowances), Without Eggs Savoury Oxtail Christmas Cake Introduction & Inspiration A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. It's a hearty and satisfying cake, ensuring you get in your nutrients for a happy and healthy festive season. Merry Christmas everyone! X Nic Recipe Overview Preparation Time Less than 30 minutes (allow extra time for the cake base to fully set) Cooking Time 30 minutes Serving Size 1 x Savoury Oxtail Christmas Cake (15cm Diameter) 8 Servings Main Ingredients: 450g Oxtail Leftovers 200g Tallow Salt To Taste Decoration: 100g Creamy Dessert Sauce (no Honey) 15g Roast Beef Flour (Coarse) Topping: 1 x Raspberry (Optional) 3 x Oxtail Broth Christmas Shapes Frozen Tallow - To Grate Recipe Instructions To Note: Ahead of time, pour some oxtail broth into a shallow tray big enough, that when the broth sets into a jelly in the fridge, you will be able to cut out some Christmas shapes from the broth. Add a small piece of tallow to the freezer. Cake Base Chop the oxtail leftovers up into small bits. Add the oxtail leftovers, together with the tallow and some salt to a pan on low heat. Cook until all the tallow has melted. Give everything a good stir so that all the oxtail is nicely coated in the tallow. Grease the inside of a circular silicone cake mould and place it on a tray. Pour in the oxtail and fat mixture. Use a spatula to ensure the top of the cake is nice and level with no bits of oxtail sticking up. Place the silicone mould in the fridge for the cake base to set fully (several hours or ideally overnight). Decoration: Once the cake base is set, remove the base from the mould and place it on a plate covered with greaseproof paper (to avoid any mess). Add enough of the creamy dessert sauce to the sides of the cake to cover the edges (just leave sufficient sauce to cover the top). Use a cake spatula or icing smoother scraper to smooth off the sauce evenly all the way around the edges of the cake. Sprinkle all the roast beef flour onto a large plate. Holding the cake in the centre with your hands not touching the cake edge. Roll the side of the cake in the roast beef flour to cover all the outside of the cake with the roast beef flour. Place the cake carefully down onto the greaseproof paper. Add the remaining creamy dessert sauce to the top of the cake and use a spatula or icing smoother scraper to evenly spread the cream over the top of the cake. Topping: Cut out some Christmas shapes from the jelly broth. Place the jelly shapes over the top of the cake to decorate it. Grate some frozen tallow over the top of the cake and add a raspberry to the top of the cake in the centre (optional). Use a spatula to carefully transfer the cake to a serving plate. Enjoy! Tips If you are able to obtain fatty oxtail, then reduce the amount of tallow down in the recipe a little for a good PKD ratio. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Switch the Raspberry for redcurrants or else use some crispy Parma Ham or a slice of sausage. Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker, Beef Crackling (which includes how to make tallow), Creamy Dessert Sauce and Roast Beef Flour recipes for instructions on how to make all of these. This cake is perfect for Christmas, but its versatility extends far beyond. With just a change in decoration, it becomes ideal for birthdays, parties, road trips, and even hiking adventures. Its nutrient-dense composition ensures you'll stay satisfied no matter what you're doing. Video https://www.youtube.com/watch?v=wuh4wp9rZ60

Regime Type: PKD (With Allowances), Without Eggs Raspberry Fruit Sheet Introduction & Inspiration This raspberry fruit sheet is an exquisite embellishment for cakes and desserts, perfect for crafting delectable ice cream wafers or cones, and infusing a variety of unique and delightful creations with a touch of tanginess that pairs wonderfully with rich or subtly sweet flavours. The sharp, yet refreshing taste, adds a punch to dishes that might otherwise be considered bland, ensuring they truly stand out. Plus, it's incredibly simple to make! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 1h30 - 2h* Serving Size 1 x Raspberry Fruit Sheet (35cm x 25cm) Ingredients: 150g Fresh Raspberries 50ml Bone broth Recipe Instructions Pre-heat oven to 75c. Line a baking tray with a silicone mat. Add the raspberries and bone broth to a high speed blender and blend until smooth. Pour the liquid from the blender through a fine mesh sieve onto a baking tray covered with a silicone mat. Use an angled pastry spatula to spread the liquid evenly to cover the silicone mat. Cook in the centre of the pre-heated oven for 1h35 - 2h* or until the fruit sheet looks dry. The sheet should not be glistening or looking like it has damp patches. If in doubt, leave it in the oven a little longer. Once done, you can switch the oven off and leave the fruit sheet in there for 30 minutes or so should you wish to fully dry. Remove the baking tray from the oven. Allow the sheet to completely cool before peeling the fruit sheet from the silicone mat. Your Raspberry Fruit Sheet is ready to use. If you're not using it straightaway, place it between two sheets of greaseproof paper and store in the fridge. Tips *Times may vary slightly depending on individual ovens. So keep an eye on the sheet and when it looks like the sheet is dry, with no damp or wet patches on the surface of the sheet, the sheet should be ready to remove from the oven. Any fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Raspberry Fruit Sheets into various dishes. Video Not Available Yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Mousse 'Chocolate' Eggs Introduction & Inspiration Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Treat yourself and enjoy every bite! Happy Easter ! X Nic Recipe Overview Preparation Time Less than 30 minutes (Allow 4+ hours to set (ideally overnight) Cooking Time Less than 30 minutes Serving Size 2 Easter Eggs (9cm x 6cm x 6cm) and 2 Easter Baskets (9cm x 6cm x 3cm) Liver Mousse Ingredients: 80g Veal Liver* 55ml Oxtail Broth (Hot)** 35g Tallow - Melted Salt To Taste White 'Chocolate' Egg Shell Ingredients: 130g Oven Roasted Bone Marrow *** 50g Tallow 20g Honey (Optional) Easter Decoration: Colourful Ribbons Spring 'Chocolate' Shapes (Optional) Recipe Instructions White 'Chocolate' Egg Shells Instructions: Add the oven roasted bone marrow to a pan. Melt the bone marrow until there is hardly any fat left to render. Pour the mixture into a glass jar through a cheesecloth to ensure the bone marrow liquid is as clean as possible, with no bits in. Pour the liquid bone marrow from the glass jar back into the pan (90g). Add in the tallow and honey. Stir frequently. Once the tallow has melted and the honey is totally dissolved into the mixture then remove the pan from the heat. Allow the mixture to cool on the kitchen countertop before mixing it well. Place the Easter Egg shell mould onto a baking tray. Pour the contents of the pan equally between 6 Easter Egg shell moulds. Once the mixture in the shells begins to start thickening, use a spoon to spread the mixture evenly to cover all the shells, so that there will be a nice even look to the 'chocolate' egg shells once set. Place the Easter Egg shell mould tray in the fridge. Liver Mousse Instructions: Rinse the veal liver under running water. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Place the liver into a high speed blender. Add the hot broth and melted tallow to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender into a small pan, and place on a low heat and cook, stirring constantly for 1-2 mins. Re-blend the mixture at the end. Reserve on the kitchen countertop until the mixture reaches room temperature. Once the liver mousse mixture is no longer warm and has reached room temperature, remove the shell mould tray from the fridge. Using a spatula, divide the liver mousse mixture equally between 4 of the Easter Egg Shells to fill them level with the top of the shells. Place the tray back in the fridge for the shells and the mousse to set. This will take several hours (or ideally overnight). Egg Assembly Suggestions: Once the egg shells and mousse are nicely set, carefully remove the 4 shells from the moulds. Place two shells together to form your 'chocolate' Easter egg. Repeat, to form the second egg. Tie some colourful ribbon around each egg to hold the shells together. Remove the two remaining egg shells from their moulds and add a few Spring 'Chocolate' Shapes to serve. Happy Easter! Tips *If you're still getting to grips with eating liver (a mousse version like this will help!) then simply substitute this with heart or lamb kidney and proceed in the same way to make the mousse. They are all delicious! **Any gelatinous and flavourful broth will work for this recipe. ***If you already have bone marrow liquid to hand, then simply use 90g. Otherwise, use slightly more oven roasted bone marrow as indicated, as some will be lost when sieving it through the cheesecloth. Ideally, purchase your bones, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey (if using) should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid And Crumbs, Beef Crackling (which includes how to make tallow), Spring 'Chocolate' Shapes and Oxtail - Slow Cooker recipes for instructions on how to make all of these. To maintain a good PKD Ratio, eat your eggs with 90g extra meat per Easter egg. Video Not Yet Available...

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Lamb Shoulder Introduction & Inspiration Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Perfect for anyone following a PKD, keto or nose-to-tail lifestyle. If you love real, whole foods that truly feed your body, you’re going to want to try this one. Treat yourself to the ultimate in savoury, creamy comfort! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Creamy Lamb Shoulder Main Ingredients: 2 x Fatty Lamb Shoulder Slices (~105g each) 70g Lamb Kidney Creamy Sauce 130g Veal Liver 45g Tallow (melted) 85ml Oxtail Broth (warm)* Salt To Taste Decoration (Optional): Sprig Fresh Parsley Recipe Instructions Pre heat the oven to 80c. Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish. Season the lamb shoulder slices and place them in a frying pan on medium heat, cooking them for approx. 3 minutes on each side until the meat is crispy and golden. Reserve the lamb on a warm plate in the oven. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half. Snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into thick slices. Add the kidney slices to the frying pan. Fry the kidney pieces, turning often with kitchen tongs until they are nicely browned. Reserve the pieces in the oven with the lamb. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the creamy sauce ingredients to a high speed blender and blend together until nice and smooth. Pour the mixture into the pan and cook on low heat for 2 minutes, stirring continuously. Increase the heat to medium and cook for a further minute until the sauce is nice and hot but not curdling. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving dish from the oven and pour in your creamy sauce. Add in the fried pieces of kidney and any cooking juices. Pour in any lamb shoulder cooking juices too. Give the sauce a good mix and perform a quick taste test and adjust the seasoning as required. Use kitchen tongs to place the lamb shoulder slices into the creamy sauce. Divide the sauce and lamb shoulder pieces between two serving dishes and top with a few sprigs of fresh parsley (optional). Enjoy your nutrient dense creamy lamb shoulder. Tips *Any flavourful broth works well for this recipe. You can also air fry the lamb shoulder should you wish. If you do not have any tallow available, then substitute with lard or bone marrow. If you enjoy this dish, try making it with lamb chops too. Ideally, purchase your meat, offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. Adjust the broth amounts for a thicker or thinner creamy sauce, based on your preference. If your lamb shoulder is not particularly fatty, add some extra tallow to the sauce to ensure a good PKD Ratio. Use a digital thermometer to check the internal temperature of the lamb shoulder. If the internal temperature is 63c the meat will be at a medium-well doneness. Video https://www.youtube.com/watch?v=bNXxUg-IzIg

Regime Type: PKD (With Allowances), Without Eggs Cold Start Roast Chicken Introduction & Inspiration The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. It's a very simple method which is still used here in some French homes whereby the chicken is roasted, starting from a cold oven. Not only does the chicken become nicely coloured, and yields a succulent, juicy result but it also generates the most delicious caramelised roast chicken cooking juices with all the natural fat from the chicken. For such a minimal effort, the results are really impressive. So why not go ahead and give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1.5 hours Serving Size 1 x Cold Start Roast Chicken 190ml Chicken Cooking Juices/Broth Main Ingredients: 1.7kg Whole Chicken 40g Tallow or Lard (Melted) 40g Tallow* Salt To Taste Recipe Instructions Pat the chicken dry, if not already done so. Add 1/2 of the melted tallow to a metal roasting tray/dish that you will be using to roast the chicken in. Spread the liquid over the base using a pastry brush. Place the chicken in the roasting tray/dish. Pour the remaining melted tallow over the top of the chicken and use a pastry brush to brush the liquid into the legs and wings. Cut the tallow into 4 smaller pieces. Place a piece of tallow between each of the legs and wings of the chicken. Sprinkle salt over the chicken. Add the roasting dish with the chicken to a cold oven. For a 1.5kg chicken, set the oven to 200c with the Forced Air function on. Cook for 70 minutes. For a chicken weighing slightly more than 1.5kg, set the oven temperature to 190c with the Forced Air function** on. Cook for 80-90 minutes without opening the door (this is very important to avoid the steam escaping). Once cooked, transfer the chicken to a cooling rack and cover with greaseproof paper and a sheet of foil. Let it rest for at least 20+ minutes before carving. Pour the cooking juices into a jug (you can sieve it first should you wish). Once the chicken has cooled for at least 20 minutes, transfer it onto a wooden chopping board and carve the chicken. To serve, add the chicken slices to serving plates (or a serving platter), and pour the delicious roast chicken cooking juices over the meat. Add a little extra fat for a good Paleolithic Ketogenic Diet (PKD) ratio. Enjoy! Tips Should your chicken be slightly larger in size than 1.5kg, reduce the cooking temperature to 190c and extend the cooking time by 10 to 20 minutes. *Tallow can be substituted with lard. **Forced Air function allows you to cook a variety of food requiring the same cooking temperature on two shelves at the same time (e.g.: fish, vegetables, cakes). This function can be used to cook different foods without odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only. To cook on two shelves, use the 1st and 4th levels after preheating the oven. To watch the original video done by the French Cooking Academy simply visit: COLD START ROAST CHICKEN — French Cooking Academy ( thefrenchcookingacademy.com ) Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make tallow. Video https://www.youtube.com/watch?v=W1ovw3uhtYw

Regime Type: Strict PKD (No Allowances), Without Eggs Liver Galore Cake Introduction & Inspiration Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. It's a wonderful cake to make for special occasions, such as birthdays or parties. It also has a great PKD ratio. So go on, give it a try. You may just come to love liver! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The cake will need to set in the fridge for 3+ hours) Cooking Time Less than 30 minutes Serving Size 1 x Liver Galore Cake (11cm Diameter) Main Ingredients: Base: 20g Beef Liver* 50g Beef Crackling Salt To Taste Topping: 180g Beef liver* Salt To Taste Decoration: 20g Dehydrated Liver Sheet (or Raspberry Fruit Sheet - Optional) Recipe Instructions Place all the beef liver into a high speed blender with some salt. Liquidise the beef liver well. Base: To make the base, warm the beef crackling (stove or microwave) and place it in a mini blender. Blend the crackling into a paste. Add the paste, together with 20ml of the liquidised beef liver into a small pan. Cook on low heat for 3 or so minutes, stirring often. Once cooked, remove the pan from the heat. Line and grease a 11cm springform circular tin. Add the base ingredients into the tin using a spatula. Use the back of a spoon to press the base ingredients down into the tin so that the top is nice and level. Topping: While the base is cooling, add the remaining liquidised beef liver to the pan and cook on low heat for 3 minutes. Stir the mixture continuously during the cooking process so that the ingredients do not stick to the pan. The mixture will become reasonably thick. Once cooked to your liking, add the mixture back to the blender and blend until smooth. Use a spatula to add the mixture to the tin. Use a spoon to smooth the liver over the base and ensure the top is nice and level. Allow the cake to cool, before covering and adding the tin to the fridge for 3 hours or until set. Remove the cake from the fridge and uncover. Carefully remove the cake from the springform tin and use a spatula to transfer the cake onto a serving plate. Decoration (0ptional): Cut some strips of dehydrated liver (or raspberry fruit sheet) using a pizza cutter or scissors that create a nice zigzag edging. The strip should be wide enough to cover the outside of the cake. Place the strip around the cake. Add a few extra thin zigzag strips over the top of the cake for decoration should you wish. If you are not eating the cake immediately, then cover and place back in the fridge. Otherwise, slice up the liver cake and enjoy your liver galore experience! Tips *This recipe works really well with veal liver too, so be sure to try that option as well. For those that can eat it, Raspberry Fruit Sheet makes a nice cake decoration and also pairs very well with liver. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling, Dehydrated Liver Sheet and Raspberry Fruit Sheet recipes for instructions on how to make these. Video https://www.youtube.com/watch?v=-8wAqFdu_YQ Not Available As Yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Pâté Introduction & Inspiration Brain and liver pâté, while it may sound like a bold culinary choice, is just divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. When blended, these ingredients create a velvety consistency that's hard to beat. This smoothness combined with the rich, umami flavours makes it a truly delectable option. Enjoying it on a crisp piece of PKD toast just takes it to the next level. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 1 x Terrine of Brain and Liver Pâté (14cm x 9cm x 6cm) Main Ingredients: 230g Veal Liver 100g Tallow 180g Veal Brains - Poached Salt To Taste Fresh Rosemary Sprigs or Dried Thyme (Optional) Recipe Instructions Pre heat the oven to 110c. Remove the transparent membrane surrounding the liver. In a blender, add the liver and all the melted tallow along with the veal brains. Blend until the ingredients are fully combined. Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt and herbs (optional) and blend briefly. Pour the blender contents through a fine mesh sieve into a terrine dish. Use the back of a spatula to push down on the mixture in the sieve. Once all the mixture has been pushed through the sieve into the terrine dish, place the dish in a deep sided dish/tray that has hot water filled up to half way up the side of the terrine dish (What's known as a Bain Marie in French, or Hot Water Bath). Place a piece of greaseproof paper large enough to cover the top of the terrine dish on top, followed by the lid. Place the baking tray in the oven for 25-45 minutes. Cook to your liking (if the centre wobbles slightly, but they are set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes) Remove the baking tray from the oven and let the brain and liver pâté cool down in the terrine. Once cooled, transfer the pâté to the fridge. Tips The brain and liver pâté will keep for about 1 week in the fridge. Depending on how much you are planning to make, you can also portion it out and freeze it as well. It should keep for a couple of months. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling (which includes how to make tallow) and Brains - Poached recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Brain and Liver Pâté into various dishes. Video Not Available As Yet...

Regime Type: Strict PKD (No Allowances), Without Eggs Dehydrated Liver Sheet Introduction & Inspiration Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 2 - 2.5 hours Serving Size 1 x Dehydrated Liver Sheet (32cm x 23cm) Main Ingredients: 140g Veal Liver Salt To Taste Recipe Instructions Pre heat the oven to 60c. Add the veal liver and some salt to a high speed blender. Liquidise the liver until nice and smooth in the blender. Grease a silicone mat and place it in a baking tray. Pour the liquidised liver over the silicone mat. Use an angled pastry spatula to spread out a thin, even layer of the mixture to cover the mat. Place the baking tray in the pre heated oven and cook for 2 - 2.5 hours. Check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat and for the base to be nice and dry. Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop. If you are not going to be using the dehydrated liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Dehydrated Liver Sheet into various dishes. Video Not Yet Available...