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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Introduction & Inspiration Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes. You will love making your own beef tallow, just to appreciate these yummy treats! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 215g Beef Crackling (made from rendering 900g Beef Suet) Main Ingredients: 900g Beef Suet Fat Salt To taste Recipe Instructions Instructions using an Air Fryer Chop the beef suet fat into 4-5 cm cubes approximately. 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 to use when melting your beef suet ( based on the Ninja Tendercrisp machine on the Air Crisp setting): Temperature Setting 185c - cook for 10 minutes Stir Temperature Setting 190c - cook for 8 minutes Stir Temperature Setting 190c - cook for 5 minutes Stir Temperature Setting 185c - cook for 2 minutes Once the Beef Crackling is done to your liking, carefully remove the crackling with some kitchen tongs, and place them into a glass bowl. 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 while they're warm. Once the Beef Crackling has cooled down, it can be stored in the fridge for several days (although I have found that it doesn't last that long!). Tips If you do not have an air fryer, don't despair. You can simply melt the Beef Suet cubes 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 beef crackling cubes while it is cooking, I tend to only salt my beef crackling once I have removed it from the air fryer, since I want the tallow I am making to be as pure as possible and without any added salt. Beef Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Check out my Beef Crunchies recipe for ideas on how to use this wonderful Beef Crackling. Ideally, purchase your beef suet from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

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) Beef Crackling Crumbs Introduction & Inspiration 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. I hope you will give them a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80g Beef Crackling Crumbs Main Ingredients: 80g Beef Crackling Recipe Instructions Make the Beef Crackling as per the recipe instructions. Place the beef crackling in the fridge or freezer (if you're not using it straightaway) to ensure the beef crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the beef crackling crumbs in a small mini-blender, and pulse the ingredients until the beef crackling resembles crumbs. Your Beef Crackling Crumbs are now ready to use. They can be placed in an airtight container and stored in the fridge or freezer. Tips 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 this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Liver Burger Patties Introduction & Inspiration These burger patties are so juicy, tender and delicious! It's a great way of including liver on a regular basis. If you don't like organ meat these patties will change your mind, because they are so incredibly nutritious and tasty! The patties only take a couple of minutes to prepare, don't require any egg and cook up great in the oven. So go on, give them a try! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Liver Burger Patties Main Ingredients: 140g Chateaubriand Steak (or similar) 80g Veal Liver 10g Pork Jelly Cubes - melted 50g Bone Marrow Salt To Taste Topping For Your Burger Patties (For a good PKD ratio)* 9g Beef Crackling (represents 15g fat) 15g Bone Marrow Recipe Instructions Chop the veal liver and steak into small pieces. Add the pieces to a mini blender along with the salt, bone marrow and melted pork jelly. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Divide the beef crackling and bone marrow between your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips 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. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate tasty beef and liver burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. A little fat will be rendered during the cooking process (approx. 40g total), so be sure to pour the juices back over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming the liquid fat in the form of cooking juices, simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating liver, then veal liver is certainly very mild as compared to beef liver. While you get used to the flavour, you can simply add slightly more steak and less liver if need be. Aim to use a nice tender cut of steak. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Wafers Introduction & Inspiration 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. The texture is also super fine like Filo Pastry. This plain version is wonderfully neutral. If you prefer a slight hint of flavour check out some of my other versions. They are also super quick to make. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 35ml Bone Broth Salt to Taste Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and a little salt (if using) and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30-45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges a tiny bit all away around the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the pork jelly mixture has been used up. Your Crispy Wafers are now ready to use! Tips If you remove the Crispy Wafer quickly from the hot crepe pan and place it in a wire rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail - Slow Cooker Introduction & Inspiration If you have never tried oxtail before, you're in for a lovely treat! Slow cooker oxtail is just magical for creating the most succulent meat, with flavoursome juices. The meat literally just falls off the bone. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 hours Makes: 985g Beef Oxtail (Cooked) 140ml Oxtail Fat 573ml Oxtail Juices 500g Oxtail Bones (useful for making gelatinous bone broth) Main Ingredients: 250ml - 500ml Bone Broth 2.2kg Beef Oxtails 2 tbsp Tallow or Lard (to sear the oxtails in before cooking) Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to 'Sear' mode. Sear the oxtails on all sides until slightly browned. Add 1 - 2 cups of bone broth over the top of the beef oxtail. Place the lid on the slow cooker and set to 'Vent' on the lid. Choose the Slow Cooker LOW setting and set the Time to 14 hours (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours has elapsed, open the lid and check whether the meat is falling easily off the bone. It should be! Remove the oxtails from the slow cooker and place them in a glass dish, and allow them to cool slightly. At this point, remove the bones from the oxtail and then proceed to pull the oxtail meat apart with two forks while nice and tender (like when making pulled pork). Once the oxtail is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the oxtail to cool down completely before placing a lid on the dish and storing it in the fridge. Pour the oxtail cooking juices from the slow cooker into a glass jar. Leave this to cool before placing a lid on it and storing this in the fridge too. You will see a fat layer form on top of the jar (Oxtail Fat), and you will have some lovely rich juices underneath (Oxtail Juices). Enjoy! Tips Save the oxtail bones as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can use the warm oxtail to make some incredibly juicy and delicious recipes. Why not try Savoury Bagels/Donuts - Oxtail, Oxtail Soup, Oxtail Pizza, Oxtail Crunchy Rolls or even 'Bread' Circles - Oxtail. There are so many wonderful options for this nutrient dense food. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: PKD (With Allowances) Savoury Brunch Sandwich Introduction & Inspiration I love a nice tasty sandwich with lots of nutrient dense ingredients that gives you that extra boost when you have a busy day ahead of you. This is that sandwich! It's super easy to make, and goes down very well! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Savoury Brunch Sandwich Main Ingredients: 2 x 'Bread' Circles - Oxtail 2 x Egg Yolks 20g Parma Ham 1 x Oxtail Jelly Heart (Optional Decoration) 25g Liver Parfait Salt to Taste Recipe Instructions Prepare the 'Bread' circles as per the recipe instructions. Beat the egg yolks in a bowl and add a touch of salt. Place the Parma ham slices in a frying pan and cook on medium heat for a couple of minutes until they crisp up, or until your desired level of doneness. In another frying pan, add a metal pastry circle (6cm diameter) to the centre of the pan and pour in the egg yolks. Cook for a couple of minutes on either side. On a serving plate spread the Liver Parfait over the bottom of the two circles. Once done, place the circles top side down, so that the Liver Parfait is on top. On one of the circles, add the strips of Cooked Parma ham, followed by the egg yolk circle. Finish by adding the remaining circle on top (with the Liver Parfait side down). Your Savoury Brunch Sandwich is now ready. Enjoy! Tips Check out my 'Bread' Circles - Oxtail and Liver Parfait 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. 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 ). Video Not Available Yet....

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Recipe Collection Here are collections of recipes that go well together. Either by seasons, events or just plain fun... Halloween Scream Only for the brave of heart - these scary treats will have wanting more... Read More

Welcome to Nicola's Kitchen! Hi, and welcome to my site. My name is, you guessed it, Nicola, and I’m the founder of Nicola’s Kitchen. The aim of my site it to help people optimise their health with a focus on nutritious, healing food that is species appropriate! Many people underestimate the power nutrition has in reversing many chronic diseases that plague our society today. Through my own health journey and extensive research, I was lucky enough to discover the work of ICMNI / PaleoMedicina in Hungary, led by Dr. Zsófia Clemens, who is a neurobiologist and clinical researcher specialized in nutrition, nutritional therapy, and brain research. Their treatment method is based on the Paleolithic Ketogenic Diet (PKD), which is a nutritional therapy created by their medical team, based on clinical evidence and clinical experience with over 10,000 patients. After seeing first-hand how well the PKD worked to heal my own skin issues, sleep apnea, prediabetes, and other related issues, I have become a strong advocate for a meat-based approach to eating with a good amount of healthy fat and organ meats too. The PKD results in my own case were fast and predictable and the efficiency of their method outweighs that of all conventional therapies in my opinion. Should you have a health issue you are trying to overcome, or indeed should you simply wish to prevent health issues down the road by living your best life, I strongly recommend you visit their website (Home - Nutriintervention) to discover their medical services and read their numerous scientific articles and plethora of case studies. On my site, I draw on my longstanding passion for food and recipe design to share with you a broad range of tasty recipes that I have developed since following the PKD way of eating. Hopefully it will inspire you too, to try out new ingredients and food combinations that are both nutrient dense, super tasty and healthy at the same time! I especially like the quote, “To eat is a necessity, but to eat intelligently is an art”: Francois de La Rochefoucauld (1613 - 1680). Unhealthy eating is one of the fastest growing and most dangerous health risks facing our society today. The good news is that we CAN turn this around. We are not destined for ill-health. Indeed, the human body has a natural ability to heal itself, it just needs the right environment to do so. I’m really pleased that you found your way to Nicola’s Kitchen. I hope you find it to be a valuable resource in your culinary and health journey. Wishing you healthy eating, for a happy life! X Nic

Paleolithic Ketogenic Diet (PKD) Fundamentals The PKD way of eating is not complicated at all. It’s very intuitive, which simplifies immensely food preparation and mealtimes, so you spend less time in the kitchen and more time enjoying the other pleasure in life! So go ahead, give PKD a try. Your health will thank you for it 😉 X Nic **BACKGROUND** PKD is the intellectual property of ICMNI - Paleomedicina Hungary and is an evolutionary adapted diet. It originates from Dr. Zsófia Clemens (brain researcher Ph.D. and biologist) and Dr. Csaba Tóth (physician) in 2010-2011.The diet is derived from clinical evidence and is used to treat a whole host of chronic diseases, including Crohn’s disease, Hashimoto thyroiditis, type 2 and type 1 diabetes, and an array of other autoimmune diseases and cancer. **THE MAIN BENEFITS OF PKD** Its ability to induce ketosis - the natural physiological state of the human body. It ensures the body gets all the essential nutrients required. It heals intestinal permeability, also known as “leaky gut syndrome”, which is the cause of most chronic disease, by excluding all possible toxins and additives in food. PKD combines the benefits of the classical ketogenic diet and the Paleolithic diet, while overcoming the shortcomings of each of these. **PKD IN A NUTSHELL** PKD consists of 70-100% animal-based foods and 0-30% plant-based foods. Only animal-based foods provide all the nutrients we need. Healthy humans can tolerate certain plant foods so these (foods) can be consumed in this diet up to 30% of daily calories. The amount of the allowed plants depends on the state of health of the person. For a full description of the Paleolithic Ketogenic Diet and all the basic rules, I highly recommend that you visit the website where you can order a copy at a very affordable price: https://paleomedicina.com/paleolithic-ketogenic-diet/ If you understand the basic rules, the fundamental principles of PKD are so easy. **FUNDAMENTAL PRINCIPLES** EAT TO YOUR HUNGER AND YOUR SATIATION Eat until you are full. Only if you are overcoming some type of health issue, do you need to follow the stricter version of PKD in terms of minimum or maximum amounts of what you need to eat. DRINK TO YOUR THIRST You only need to drink when you are thirsty. You will find on PKD that you do not need to drink as much water. NO NEED TO MEASURE ANYTHING It’s not necessary to measure everything out. TRUST YOUR BODY Our body knows exactly what it needs to thrive. We need to trust our guts! **ADDITIONAL SUPPORT** For more information visit the ICMNI Hungary website at: https://nutriintervention.com/paleolithic-ketogenic-diet-pkd-efficacy-and-applicability-faq/ https://nutriintervention.com/patients http://eskimokitchen.eu

Beef Tripe Fundamentals You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out! Beef tripe is basically the inside lining of a cow’s stomach. A cow has four stomachs, and each stomach has it’s own lining or pattern. Some of these are higher in quality than others. Perhaps you have heard or seen in your local butcher’s or supermarket, “honeycomb” tripe. Well, “honeycomb tripe” refers to the premium lining of a cow’s stomach, and is the one that most people enjoy eating, and is so named because it has a pattern that resembles a honeycomb. So, what are the secrets to being able to introduce tripe into your diet, without it being a major upheaval? Below, I have tried to put together some tips that may help you to overcome your reticence about this amazingly nutrient dense food. My hope is that you will give tripe a try, so that your body can reap all the benefits! So go ahead, enjoy your tripe 😉 Wishing you all healthy eating, for a happy life! X Nic You will want to prepare & cook a reasonable amount of beef tripe as it does shrink during the cooking process. It’s going to yield about 50-60% of what you started out with. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume, so make sure you take this into account. By way of a couple of examples: Pressure Cooker Tripe 1837g of uncooked tripe, weighs 1150g after pressure cooking for 18 minutes. Only 62.6% remains compared to what you started out with. This corresponds to a (x 0.626) Pressure Cooker Tripe + Oven Roasted 1100g of uncooked tripe, weighs 365 g after pressure cooking for 18 minutes and then oven roasting at 150c for 1 hr. Only 33% remains compared to what you started out with. This corresponds to a whopping (x 0.33) If you cook tripe right it will taste amazing, so consistency is important. If you undercook tripe, it’s too rubbery and you can’t really chew it. If you cook it too long, then it can become a little too soft. Adding enough salt to the tripe during cooking, can make a big difference at the end. Discard the cooking juices left behind from cooking tripe, as these will contain a lot of the impurities from the tripe.

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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

Sauces & Condiments Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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. 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. Crackling and Heart Filling Crackling and heart filling, is reminiscent of beef hash. It's very 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 also has a great PKD ratio. 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. 1 2 3 4 1 ... 1 2 3 4 ... 4

Mains Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. 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. 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! 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. 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! 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. Hearty Beef Burger If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! Hearty Lamb Burger This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. Tasty Pork Crackling Burger Patties These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too. Tasty Beef and Heart Burger Patties Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Tasty Lamb, Kidney and Crackling Burger Patties These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic 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 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

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

Regime Type: Without Eggs, PKD (With Allowances) Spring 'Chocolate' Shapes Introduction & Inspiration 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. I hope you will give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The 'Chocolate' Shapes will need to be placed in the freezer for around 30 minutes to 1 hour to fully set) Cooking Time Less than 30 minutes Serving Size Makes 15 - 20 Spring 'Chocolate' Shapes (depends on your mould sizes) Main Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20g Honey Optional Colour Variations (add to the base 'Chocolate' mixture): Blueberry Coulis Raspberry Coulis Other Spring 'Chocolate' Ideas*: Lard/ Tallow / Bone Marrow (freeze the fat) Cooking Juices (freeze the juices) Egg Broth Gravy (freeze the gravy - Optional) Recipe Instructions Place all the main ingredients in a pan on low heat and cook for a few minutes until the fat has melted and the ingredients are warm. Pour the contents of the pan into a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender through a fine mesh sieve into a glass container or jug. At this point, you may wish to add in a small amount of raspberry coulis or blueberry coulis to a portion of the mixture to obtain different colour combinations for your 'chocolate' shapes. Divide the mixture evenly between your choice of silicone Spring moulds. Place the moulds into the freezer until the shapes have set. Once set, carefully remove the shapes from the moulds and either use them immediately in a recipe, or else place them into an airtight glass container and keep them in the freezer until you are ready to use them. Tips Any fruits and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Blueberry Coulis and Raspberry Coulis recipes for instructions on how to make these. *Simply freeze the ingredients in Spring moulds. Video Not Available Yet....

'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. 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! 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! 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. 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. 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. 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. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail '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! 'Bread' Circles - Oxtail These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! Beef Tripe & Parma Ham Mini Loaf A perfect base to serve pâté or other toppings on, or simply delicious in its own right! 1 1 ... 1 ... 1

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! Snacks, Starters & Apéros Pork Terrine What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Drinks 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. 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. Snacks, Starters & Apéros Christmas Pork Fudge These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. Mains Christmas Pork Treats These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. Desserts Christmas Ice Cream Cheesecakes These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! 1 2 3 1 ... 1 2 3 ... 3

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! 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. Brains - Poached Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. 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. Bone Marrow Liquid and Crumbs Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example). 1 2 3 4 1 ... 1 2 3 4 ... 4

Halloween Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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

Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Sauces & Condiments 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. Sauces & Condiments 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! 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! Basics 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. Sauces & Condiments 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. 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! 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. Sauces & Condiments 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! 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. 'Bread' 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. Sauces & Condiments 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. Sauces & Condiments 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. Sauces & Condiments Creamy Liver and Brain Sauce Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. 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. 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! 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 ... 13