Moroccan-style Low-carb Stew

This is a vegetarian dish, but can easily be made vegan by replacing the Quorn with a tin of chickpeas or other non-meat mince. It serves 6 with leftovers, and is easily freezable.


You will need:

2 onions, chopped (I use my food processor’s chopping blade to chop things quickly and easily)

2 celery sticks, chopped

4 carrots (I used three ginormous carrots), chopped

2 red or yellow peppers, chopped

1 tin reduced-sugar baked beans (chickpeas would be better, but I didn’t have any in the cupboard)

300g Quorn mince

2 vegetable stock cubes

1 tablespoon extra virgin olive oil

1 tsp asafoetida

2 tsp ready-chopped ginger (I used Batts Easy Ginger from Lidl) or a 5cm piece of ginger, chopped

5 tsp ready-chopped garlic (again, I used Batts Easy Garlic from Lidl) or 5 cloves of garlic

4 tsp ground cumin

2 tsp ground coriander

5 tsp paprika

4 tsp turmeric

100g dried apricots, chopped (you can buy chopped dried apricots if you’re a Spoonie, like me)



What a mess after I cook! I have to rest before I can begin tidying.

1. Put the olive oil in a large saucepan or in a slow cooker.

2. Add the onions and peppers. Cook on a medium heat until soft (around 20+ minutes on high if you’re using a slow cooker).

3. Add the remaining ingredients.

4. Add 2l water.

5. Give it a good stir.

6. Now you have several options:

a) bring to the boil, then turn down the heat and simmer for 30 minutes.

b) leave on the lowest hob (stove top) setting for four hours or more.

c) if using a slow cooker, cook on high for four hours or low for six hours.

7. Enjoy!



Why not try some garlic bread or, for a low-carb vegetarian option try this recipe for Almond Flour Dumplings? It’s not my recipe but I am going to try it.


Yummy Soup!

Yummy Soup was named by my daughter, who declared it ‘the world’s yummiest soup’. It was the result of some experimenting which happened to work even better than I had hoped. I had about 450g of old carrots in the bottom of the fridge and, hating to waste food, decided to make some soup. It so happened that I also had a tin of cooked chickpeas in the cupboard, and was keen to experiment with the star anise. There was not a drop left when the meal was over! 


You will need

450g carrots, chopped

1 onion chopped

1 400g tin chickpeas, drained

2 stock cubes

75g red lentils

handful of sultanas

black pepper

1/2 teaspoon hot paprika

1 teaspoon garlic granules

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon asafoetida

2 star anise


1 tablespoon vegetable oil


1. Heat the oil in a large saucepan and add the onion. Heat until the onion is waxy and softened.

2. Add the chopped carrots, lentils and chickpeas.

3. Pour over enough water to cover by about 1cm.

4. Stir in the stock cubes, spices and seasoning.

5. Add the star anise, asafoetida and sultanas.

6. Bring to the boil and bubble vigorously for 10 minutes.

7. Reduce heat and leave to simmer for half an hour, stirring occasionally.

8. Remove from the heat and scoop out the star anise with a spoon. Discard.

9. Whizz with a blender until thick and smooth (rather like baby food!).

10. Serve with dollops of natural yoghurt (we ate ours with home made soya yoghurt) and pitta bread.