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Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Air Fryer Introduction & Inspiration Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. The process for making lard couldn’t be simpler and is very similar in fact to how I make tallow and beef crackling. The pork crackling is such a delicious gift from rendering down the pork fat! The fat renders lovely in the air fryer without the need to use any water, so the lard is less likely to spoil down the road. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. I hope you give making lard at home a try and let me know how you get on. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1170ml Lard 457g Pork Crackling Main Ingredients: 1900g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Pre Heat the air fryer to 180c. Chop the lard on a wooden chopping board into 2 cm cubes approx. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines on settings to use to melt/render your lard (these are what I use for my Op500EU Ninja Tendercrisp machine). Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 185c - cook for 8 minutes Stir Temperature Setting 185c - cook for 3 minutes Carefully remove the pork crackling with some kitchen tongs, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some seasoning while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the air fryer container can be poured through a sieve (ideally containing a cheesecloth bag, to remove any finer bits still present in the lard) into an airtight glass container (that can be sterilised with boiling water). Allow the liquid lard to cool, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your 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. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. If you do not have an air fryer, don't despair. You can simply melt the pork fat in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the air fryer, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Simply weigh everything during the cooking process, so that you can determine how much fat the pork crackling actually represents. Lard made from ''free-range'' pasture-raised pigs is a good source of fat soluble vitamins D and K2. Video

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains 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. Mains 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. Mains 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. Mains Roast Beef and Smoked Bacon This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. 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 Beef Joint - Oven Roasted Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices. Mains Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Mains Beef Bourguignon and Smoked Sausage - Slow Cooker Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. 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! Mains Lamb Kidneys in Blankets Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Mains Beef Shin - Slow Cooker Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! 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! 1 2 3 4 1 ... 1 2 3 4 ... 4

Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) 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. 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. Basics 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! Basics 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. 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 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. Mains 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. Mains 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! 🎃 Snacks, Starters & Apéros 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. Mains 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! 😉 Mains 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! Basics Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Mains 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. Mains 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. 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! Basics Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. 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: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate 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 plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour. While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. 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. 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 and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Kidneys in Blankets Introduction & Inspiration Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Admittedly they are a little unusual looking (with an almost heart shaped appearance), but different is good, especially when it comes to nourishing our bodies! x Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 4 x Lamb Kidneys in Blankets Main Ingredients: 120g Lamb Kidneys 20g Eskimo Mangalica Smoked Dwarf Sausage 40g Lard Back Fat Salt To Taste Sauce Idea 50ml Lamb or Oxtail Cooking Juices 1/2 Tsp Smallholder's Blueberry or Raspberry Honey (Optional) Recipe Instructions Pre heat the oven to 175c. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the sausage into 4 even slices, and slice the lard back fat thinly into 4 long and narrow even strips. Grease a deep sided porcelain dish (large enough to fit 4 lamb kidneys in blankets inside). Take a half of lamb kidney and place a slice of sausage in the centre of the inner side of the kidney. Place the back fat in the centre, on top of the lamb kidney half, and roll the back fat around the entire half of the lamb kidney like a blanket. Place the lamb kidney into the greased dish. Proceed in the same way to make the other 3 lamb kidneys in blankets. Place the dish into the centre of the oven and cook for 15 minutes. Once cooked, switch off the oven and add a serving plate to the oven to be warming. While the lamb kidneys are cooking, add the lamb or oxtail cooking juices to a pan. Cook on medium-high heat for 5 - 6 minutes, or until the liquid reduces down to a nice flavourful sauce. Keep an eye on the liquid to ensure it doesn't bubble up into nothing! At the end of cooking, turn off the heat and add the honey to the pan (if using) and stir in well ready to serve. Remove the dish with the lamb kidneys as well as the serving plate, from the oven. Use a spatula to place the lamb kidneys in blankets in the centre of the serving plate and drizzle them with the delicious sauce. Enjoy your meal! Tips 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. Check out my Lamb - Slow Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. If you're not able to eat pork fat for any reason, slice some thin strips of beef suet. Try and ensure the lard strips are thin and narrow enough to be able to easily roll them around the centre of the kidney halves. As they cook the kidney should curl a little and start to resemble little hearts. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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 ). Video Not Available Yet....

Halloween 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! 🎃 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. 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! 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. 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! 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 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! Brainy Milkshake Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. 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! 1 1 ... 1 ... 1

Desserts Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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. 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. 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. 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. 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. 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! 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. 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! Basic Heart Sponge Base So a sponge base containing heart does sounds a little out there, but trust me when I say that it's 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! 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! 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! 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. 1 2 3 1 ... 1 2 3 ... 3

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver, Heart & Sausage Mini Muffins Introduction & Inspiration This recipe is a spin-off from my basic liver muffin recipe, to further enhance the flavours and nutrient density of these little mini muffins. The result was a tasty mixture of subtle flavours in these moist little muffins, with a nice variety of colourful toppings. These Paleolithic Ketogenic Diet (PKD) inspired mini muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 20g per mini muffin Makes 22 mini muffins (may vary depending on the size of muffin tray used) Main Ingredients: 100g Veal Heart 245g Liver 90g Sausage 65g Lard or Tallow (To Note: Use 65g of additional fat to decorate the muffins - approx. 3g / per muffin of topping*) Salt to Taste Decoration Ingredients Ideas* Lard or Tallow Oven Roasted Bone Marrow (scooped out of the bone) Sausage Pork Greaves/Crackling Honey (Optional) Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, heart, sausage, lard/tallow (65g) and salt (if using) together into a smooth paste. Grease a 24-hole mini muffin tray and then add in the mixture evenly into the moulds. Bake in the oven for 20 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 3 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Using Veal Liver gives a much milder flavour than Beef Liver. This can really help if you are just starting to eat liver. See my section on Liver fundamentals for more ideas on cooking with liver. Any honey should be of organic quality, and is only recommended in small amounts 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 ). Video Not Available Yet....

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! 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. Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. Roast Beef Flour Transformed from leftover roast beef, this savoury beef 'flour' boasts an ideal consistency for baking buns, making pie bases or coating ingredients. 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). Pork Jelly Shells These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. Basic Heart Sponge Base So a sponge base containing heart does sounds a little out there, but trust me when I say that it's 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! 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! 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! Preparing Sweetbreads Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. 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 Tripe Flour Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a fine 'flour' with a gorgeous sandy colour. Liver and Egg Pasta The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Beef Tripe Pasta The beef tripe sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Liver Pasta The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Crispy Parma Ham Powder Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! 1 2 3 4 1 ... 1 2 3 4 ... 4

Snacks, Starters & Apéros Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! 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! 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. 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. Beef and Egg Waffles These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. 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. 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. Beef Cheek and Liver Flan The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. 1 2 3 4 1 ... 1 2 3 4 ... 4

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Sauce Introduction & Inspiration Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes. Make yourself some pulled pork soon, so that you can try out this delicious sauce. X Nic Recipe Overview Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80ml Jug of Pulled Pork Sauce Main Ingredients: 50ml Bone Broth 50ml Pulled Pork Cooking Juices Recipe Instructions Cook the pulled pork in the Ninja Tendercrisp on Bake/Roast setting as per the recipe instructions. Once the pulled pork is cooked, remove the pork from the basket. Remove the basket from the Ninja device and add the bone broth to the Ninja container. Select the Sear/Sauté function on your device with a temperature of Medium. Use a silicone pastry brush to help mix the bone broth juices with the harder clumps of honey (if using) and pulled pork juices that are stuck to the base of the pot. As the temperature increases, it will be easier for the honey and pulled pork juices to melt into the broth to form a rich sauce. Continue to cook until the sauce has reduced down to your desired consistency. Switch off the power to the Ninja Tendercrisp. Using oven gloves and a spatula, carefully pour the pulled pork sauce from the container into a serving jug. Your deliciously flavourful Pulled Pork Sauce is now ready to use. Tips Check out my BBQ Pulled Pork recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Sauce into various dishes. The longer you cook the cooking juices, the more of a sauce reduction you will obtain and the more intense the flavour will be. Add more or less bone broth as required, based on how thick you would like your sauce to be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Refreshing Bone Broth and Liver Smoothie Introduction & Inspiration 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. This drink provides a great boost of energy to start your day off well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Refreshing Bone Broth and Liver Smoothie Main Ingredients: 150ml Bone Broth 40g Liver Parfait Salt To Taste 3 x Ice Cubes 1/2 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. (To Note: Use the Smoothie option on your blender if you happen to have one). Pour the mixture into a serving glass, and enjoy! Tips If you are new to eating liver, this can be a good introduction and help you get accustomed to it, as the flavour is extremely mild in this drink form. Adding a tiny amount of honey to all the ingredients, will allow the flavour of the drink to have a hint of sweetness (optional). Ideally, purchase your meat 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 honey 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 Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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 ). Video

Regime Type: PKD (With Allowances) Creamy Crumble Dressing Introduction & Inspiration This creamy crumble dressing has a nice combination of crunch and creaminess to it, and is great to add healthy fats to accompany your meat dishes. The texture is also really good and is easily spreadable. I hope you like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 95g Pot of Creamy Crumble Dressing Main Ingredients: 30g Eskimo Pork Crackling Crumbs (or homemade version) 35g Bone Marrow Crumbs 30g Creamy Bone Marrow Mayonnaise Recipe Instructions Pour all the ingredients into a medium glass bowl. Use a spatula to mix all the ingredients well together so that the crumbs are well coated in the mayonnaise. Add the creamy crumble dressing to an airtight container with the help of a spatula. Store the crumble dressing in the fridge until you are ready to use it). Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs for the mayonnaise. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Creamy Bone Marrow Mayonnaise, Lard and Pork Crackling - Air Fryer and Bone Marrow Liquid and Crumbs recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate the Creamy Crumble Dressing into various dishes. Once in the fridge, the creamy crumble dressing will become a little firmer, so when you're ready to use it, just give it a quick stir up. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Oxtail Fat Introduction & Inspiration 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. I hope you will whip up your own oxtail fat too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60ml Whipped Oxtail Fat Main Ingredients: 60g Oxtail Fat (from cooking Oxtail) Recipe Instructions Remove the oxtail fat from on top of the oxtail cooking juices/jelly. Place the oxtail fat in a medium glass bowl. Use a fork to mash the oxtail fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the oxtail fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. Cover the bowl with some clingfilm and place it into the fridge until you are ready to use it. Tips Ideally whisk your oxtail fat just before you are ready to use it, as in the fridge it will begin to harden and so may require a re-whisk otherwise. Check out my Oxtail - Slow Cooker recipe for instructions on how to cook Oxtail, which provides you with the Oxtail Fat as part of the cooking process. Whipped Oxtail Fat, soon melts at room temperature, so be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it. The Whipped Oxtail Fat, can also be made into Oxtail - Double Cream as well. Check out my other recipe for this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets With Liver Introduction & Inspiration These nutrient rich beef sheets with liver are so versatile and can be used for making things like rolls, wraps or even samosas. They can also be turned into flakes, to make other amazing dessert and savoury dishes. They are super quick to whip up and taste great. I hope you will give them a try so you can see for yourself how useful they are. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets With Liver Main Ingredients: 80g Cooked Minced Meat 30g Raw Veal Liver 50g Oven Roasted Bone Marrow 60ml Bone Broth 95g Pork Jelly Cubes Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf) Place all ingredients into a pan and cook on low heat, stirring often, until all the pork jelly and bone marrow has melted and the liver is almost cooked but still slightly pink inside. Pour the ingredients into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 13-14 minutes (check often towards the end of the cooking time as you should be able to peel the sides up of the sheet, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the Beef Sheets With Liver straightaway, transfer them on to some greaseproof paper and cover. Place them in the fridge. Tips Ideally, purchase your meat 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. Check out my Pork Jelly Cubes and Bone Broth - pressure Cooker recipes for instructions on how to make these. Beef Sheets With Liver can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pate Frosting Introduction & Inspiration Eskimo Pork Greaves Pâté is delicious in its own right and when combined with a few other ingredients it becomes perfect as a sweet or savoury frosting for cakes or buns, with its light and creamy texture. This frosting is perfect for use in a piping bag and sets perfectly. I hope you will give this a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 90ml Greaves Pâté Frosting Main Ingredients: 50g Bone Marrow Liquid (soft) 30g Eskimo Pork Greaves Pâté 1 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a glass bowl. Mash the greaves pâté with a fork if it's quite hard, before using an electric hand whisk to whisk the frosting to your preferred thickness and consistency. (To Note: You can add the bowl to the freezer for 5 minutes to have a thicker consistency to the frosting). The frosting is ready to be used straightaway. Otherwise cover the frosting and store it in the fridge. (To Note: the frosting will set in the fridge and so it’s best to make it when you’re ready to use it). Tips 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 ). Ideally, purchase your fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey 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 Bone Marrow Liquid and Crumbs recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Frosting into various dishes. Eskimo Pork Greaves Pâté is made from 100% pork greaves which is an extremely rich, dense and slightly textured paste. It is a vitamin-D enriched meat product. Although creamy in texture, this product does not contain any dairy or additives. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg Tallow 'Mash' Introduction & Inspiration Tallow, when whipped with egg yolk has a wonderful texture and rich taste to it. It's perfect as 'mash' to accompany your meat dishes. If you haven't tried this new version of 'mash', it's well worth a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Egg Tallow 'Mash' Main Ingredients: 75g Beef Tallow 1 Egg Yolk Salt To Taste Garnish Parsley (Optional) Recipe Instructions Add the beef tallow to a glass bowl and leave it out on the kitchen countertop at room temperature. You know the beef tallow is ready to be whipped, when it's possible to mash the beef tallow with the back of a fork. It should still be slightly firm, but not overly hard. Add a touch of salt to the bowl and the egg yolk. Plug in an electric hand whisk and proceed to whisk the ingredients on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so whisk until you get the consistency you are looking for. (To Note: If the tallow is overly soft, you may just need to add the bowl to the freezer briefly for it to firm up a little, before continuing to whisk). Your Egg Tallow 'Mash' is ready to use. Tips Egg tallow 'mash' has a nice vibrant colour and does hold its texture reasonably well, so it can be added to a piping bag for a fancier touch when adding fat to dishes. Ideally purchase your animal fat from pasture raised animals 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 Egg Tallow 'Mash' into your recipes. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please 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 recipe for instructions on how to make beef tallow. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Brisket Flour Introduction & Inspiration Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. The process to make this 'flour' is quick and easy, so why not give this a try the next time you're baking in the kitchen? X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1 x 200g pot of Brisket Flour Main Ingredients: 500g Brisket Joint - Slow Cooker Leftovers Recipe Instructions Cook the brisket in the slow cooker as per the recipe instructions. Place any leftover meat in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c. Add the brisket to a food processor. Whizz the meat up until you obtain a fine crushed up meat. Line 2 or 3 baking trays with greaseproof paper and then pour the brisket bits onto the trays and spread out evenly. Place all the baking trays in the oven and cook for 20 minutes then bring out and use a spatula to turn over the brisket bits and check on how dry they're getting. The brisket should still feel moist/damp when you touch it with your hands. Place the trays back in the oven and cook for a further 20 minutes and then remove from the oven and check again. If you touch the meat bits now and they feel dry, you know the meat is cooked enough. Should the bits still feel a little moist, use the spatula or your hands and give the meat a mix on the baking trays. Place the trays back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the brisket bits are cool, add them to a coffee grinder (in batches) and blend until they turn into a fine powder. The coarse version of the brisket flour is also great to use as is for certain recipes, so it's worth trying both textures out. Place the brisket flour in an airtight container and store it in the fridge until you are ready to use it. Tips A coffee grinder works perfectly to turn the brisket crumbs into a fine powder (if required), if you happen to have one handy. The coarse version of the brisket flour also work very well in certain recipes, so it's worth trying both textures out. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate brisket flour into various dishes. 1g brisket flour is equivalent to 4.5g~ raw brisket. Video Not available yet...

Regime Type: PKD (With Allowances) Beef Cheek Frittata Introduction & Inspiration This is a quick and easy meal idea that makes good use of succulent beef cheek leftovers. It's quick and easy to prepare and is also very tasty and nutrient dense. You can choose to have your frittata with a slightly runny egg yolk centre. This creates a delightful contrast between the creamy center and the slightly crispy edges. It’s like a savoury custard with a golden top. So go on, try this one out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Cheek Frittata (10cm Diameter) Main Ingredients: 200ml Egg Yolk 100g Beef Cheek Leftovers 25ml Bone Marrow Liquid 35g Oven Roasted Bone Marrow (warm) Salt To Taste Recipe Instructions Preheat the oven to 220c and move the oven rack to the centre. Heat the beef cheek leftovers and bone marrow liquid in a pan on medium heat. Use a spatula to break up any large chunks of meat. Once nice and warm add some salt and stir in. Perform a quick taste test to ensure the meat is seasoned sufficiently. Line the base of a springform pan and grease the sides with lard or tallow. Pour the beef cheek mixture into the base of the springform pan and use a spatula or the back of a spoon to press the meat level in the base of the pan. Whisk the warm oven roasted bone marrow and then pour in the egg yolk and add a touch of salt. Whisk the ingredients with an electric hand whisk for a couple of minutes so that everything is well combined before pouring the mixture over the top of the meat. Place the springform pan on a baking tray and cook in a pre-heated oven for 10 minutes*. Remove the beef cheek frittata from the oven and allow to cool down for 5 minutes before serving. Enjoy! Tips *10 minutes will allow for a slightly runny egg yolk in the centre of the frittata. Add a few extra minutes if your prefer the egg yolk to be less runny. 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. If you do not have any bone marrow available, simply replace with beef tallow or lard. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek Frittata is delicious served hot or cold! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Mint Sauce Introduction & Inspiration Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85ml Pot Mint Sauce Main Ingredients: 20g Fresh Mint Leaves 20g Honey 70ml Lamb Cooking Juices (hot) or Bone Broth 3-4 g Pork Jelly Cubes (Optional - See TIPS below) Salt To Taste Recipe Instructions Strip the mint leaves from the stalks, and discard the stalks. Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife. Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling. Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint. Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined. Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly. Tips If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools. Chop the mint finely, but do not turn it into a purée. Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this. Video Not Available Yet....

Sauces & Condiments Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Beef Crackling Strips Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your 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. Brain Mayonnaise Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up. Rich Bone Marrow Jelly Glaze A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Greaves Pâté Icing Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! Egg Broth Gravy This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. Beef Shin Sauce Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Beef Cheek Sauce This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. Beef Bourguignon Sauce Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. Creamy Liver and Brain Sauce Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. Apple Puree Sauce Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. Oxtail Honey Sauce Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. 1 2 3 4 5 1 ... 1 2 3 4 5 ... 5

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

Summer Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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. Mains 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. 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. 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. 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 Steak Crackling Burger Patties These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. 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 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! 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. 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. 1 2 1 ... 1 2 ... 2

Drinks Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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. 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. 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! Greaves Pâté Milkshake I love a good milkshake, and this one doesn't disappoint! 1 1 ... 1 ... 1

Ice Creams Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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. 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. 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. 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. 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. 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. 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. 1 1 ... 1 ... 1