Recipes

You wouldn't think it to look at most of these recipes, but I'm a dedicated fan of low-carb, and most of these are anything but. I hope you enjoy cooking and eating these recipes. I've written them as simply as possible because I can't stand following recipes that have a load of extraneous wording when you're in a hurry.

I always use the best quality food I can afford and grow a fair bit of my own veggies. I always use free-range eggs (I'd have chickens, but I think the foxes would get them first). Where possible, I use organic ingredients. I don't do trans-fats - ever! I favour olive, coconut, hemp and, very occasionally, sunflower oil, and I'm not averse to using lard and dripping. The only sausages worth eating are Porkinson's sausages and Morrisons Finest.

As far as I'm aware, I've never given anyone food-poisoning, which is a minor miracle, given that at least one portion of every dish I serve will have a cat hair in it.

We're a difficult family to cater for: I live mainly on salads, meat, nuts and fish; I'm the only one who will happily eat offal; Steve and Callum won't eat any red meat other than minced steak; I need to buy chickens with three breasts as I'm the only one who will eat anything other than breast meat; I try to avoid eating wheat flour; Rhiannon should avoid wheat flour; Steve and Callum will eat most food wrapped in bread or pastry; I have been known to resort to subterfuge to put vegetables inside my son and husband; Callum will happily buy junk from fast-food outlets (but covers his ears when I try to describe their nature); Callum and Steve will happily live off biscuits, preferably chocolate; Steve will find fault with at least one aspect of everything I cook (Haven't you put any potato in this vegetable soup? Yes: the yellow chunks are swede, the paler chunks are potato. Is it? Yes (sigh), why? They're very potatoey-tasting potatoes.). At least he doesn't complain about the cat hair.

Pancakes, Bacon & Maple Syrup: Certainly not the type of breakfast you'd have everyday, but a lovely occasional indulgence to start a lazy weekend. I prefer to use pancetta instead of streaky bacon because, let's face it, when was the last time you managed to buy decent bacon? Even the expensive stuff leaks water and white gunk all over the pan and boils instead of fries. Yuk! And use real maple syrup.

Carrot & Coriander Soup: One of Rhiannon's favourite soups. Very quick and easy to make. Serve with crusty bread.

Pea and Mint (or Basil) Soup: A very quick and easy soup. Rhiannon and I love it, but Steve and Callum don't like it at all!

Sweet Potato and Coconut Soup: This soup is quick and easy to make and can be made in advance and reheated. It also freezes very well. It has a delicious, unusual flavour. You might want to use reduced-fat coconut milk as it is rather rich (and if you look at the labels of both types of coconut milk, you'll find the reduced-fat version just has water added to it - so guess what I do?)

Tuscan Bean Soup: Sir found this recipe in a magazine and tore out the page, leaving it in the kitchen with a pencilled note saying "sounds nice", so I duly made some and it is indeed nice - and very easy to prepare, too!

Basque-Style Chicken: This is a one-pot meal for four and needs nothing to accompany it. It's very easy to prepare and cook and tastes absolutely delicious. I'm the only one in my family to like olives, so I get to eat them all. Even if you don't like olives, don't leave them out as the dish suffers for their lack.

Chilli con Carne: This is a staple part of the Sparrow diet, served with rice, salad, of wrapped in tortilla wraps - and, as it tastes even better reheated, it's a dish that can be cooked at the weekend for later in the week. The addition of the cocoa definitely improves the flavour.

Cottage Pie: This recipe uses split lentils and loads of veggies so that a little meat goes a long way

Fricassea di Pollo: Chicken in egg and lemon sauce. This is Rhiannon's most favourite dish. A very easy dish to cook. I've cooked it countless times and only once have I ruined it: I cooked it for my mum and sister when Rhiannon was a week old. Perhaps it was my hormones, but I addled the sauce, and overcooked the tagliatelli. It was edible - just!

Lachmajou: This is very versatile dish from Cyprus: like a small pizza, topped with a fairly dry lamb, onion and parsley mixture, baked and then splashed with lemon juice and chilli oil. This makes about 14, which would serve two as a light lunch with a salad, or alongside other Middle-Eastern meze.

Linguine with Crab: This is really quick and easy and it tastes wonderful. I can eat all of this in one go all by my little fat, greedy self. Linguine is a flattened spaghetti-like pasta which seems to go really well with fish and cream-based sauces.

Mince Cobbler: Very quick to make if you have the basic mince mixture in the freezer.

Moroccan-Spiced Lamb: This tastes gorgeous and is very easy to prepare, but it takes an age to cook - seven hours! I first made this for my friend, Abir. Her dad is Egyptian and her mum is Irish and Abir is appropriately beautiful. I'd promised to cook her a meal that reflected her exotic lineage and, though Morocco is nowhere near Egypt, this recipe seemed suitable (I'm thinking Arabic country, Mediterranean - come on, work with me here; I'm half-Irish myself!). I was sorely tempted to serve Colcannon as an accompaniment, but sense prevailed.

Pesto Salmon: One of my favourite recipes, especially as it is low-carb, quick and easy to prepare and cook and tastes fantastic.

Raj Lamb: I don't know why this is called Raj Lamb, as it tastes more Middle Eastern than Asian. I've had the recipe so long that I don't even remember where I found it, but it tastes lovely. It's not hot and spicy - more warm and subtly spiced.

Rempah: Indonesian meat and coconut patties. Very easy to make and very moreish.

Risotto: This is a basic lemon risotto and tastes rather wonderful as it is, however (and purists will shudder) I also add cooked peas and/or prawns - lovely. These proportions serve two. Double the quantity for four people. If you are cooking for more than four, cook something else because it's just too finicky.

Stifado: Rhiannon's favourite Greek dish, pronounced stifatho. A lovely meaty stew in a thick tomato and onion sauce.

Caramelised Onion Tart: This tastes beautiful. It's quite the loveliest quiche recipe I've ever made.

Empenada: Popular all over South America, empanadas are pastry shell turnovers made by folding dough over a filling and sealing it. The filling can be sweet or savoury.

Fauxtatoes: This is an excellent alternative to mashed potatoes. Non low-carbers will love it just as much as low-carbers.

Rice & Peas: Obviously one of many versions, but this one is very tasty (and fattening!).

Impossible Pie: When cooked, this pie is supposed to form a pastry shell, an egg-custard filling and a coconut topping, though I've never had it turn out quite that way. Nevertheless, it always tastes delicious hot or cold, served with cream or custard.

Norwegian Apple Cake: This is lovely. It's is very easy to prepare and cook. Serve with cream or custard.

Passion Fruit Pavlova: I suppose you could use any fruit, but passion fruit pulp is just so gorgeous in this recipe. This tastes so light and refreshing, when really it is laden with calories. Beware!

Rhubarb Caramel Pudding: A very unusual way to make a fruit pie, but so delicious, with the slightly soggy pastry base soaked in a caramel sauce.

Sussex Pond Pudding: A traditional, if unusual, British pudding gets in name form the moat of buttery sauce that oozes out of the pudding when it's turned out. Make sure everyone gets a piece of the sweetened juicy lemon in the centre.

Creamy Fudge: And a really easy foolproof version it is, too, as it takes just ten minutes in the microwave.

Country Fruit Cake: Callum used to cook this when he was a small lad, but now claims he cannot cook at all.

Gooey Chocolate Cake: Oh my, but this is nice! Be careful melting the Mars bars and milk as the mixture can go all grainy and 'orrible and useless if you heat it too quickly.

Torrone Molle (uncooked chocolate cake): Torrone molle is Italian for soft nougat. Easy-peasy, given that, other than a bit of melting you don't have to cook anything, and utterly scrumptious.

Epping Forest Gateau: This is my friend Alison's take on Black Forest gateau. I've never actually cooked it, but I just like the name, so I've included it.

Fudge: Exceedingly nice. There are loads of fudge recipes, but this seems to work best for me.