Stay – happy
Dieting is a divisive subject, not least with the current debate surrounding clean eating, but chef Tom Kerridge is open-minded.
The cheerful TV foodie has lost 11st over the course of three years on his self-devised regime, bidding bye-bye to big boozy sessions with his ‘naughty boy chef mates’, exercising daily and skipping certain types of carbohydrates like potatoes and rice, in favour of high-protein food like meat and eggs, as well as plenty of leafy greens.
Now, he’s sharing his recipes with the world in his latest cookbook, Tom Kerridge’s Dopamine Diet: My Low-Carb, Stay-Happy Way To Lose Weight.
LAMB SHANK HOT POT (Serves 4)
Ingredients
- Vegetable oil, for cooking
- 4 lamb shanks (about 200g each), French trimmed
- 6 small onions, halved
- 1 garlic bulb (about 8-12 cloves), peeled and sliced
- 1 large swede, peeled and diced
- 150g crumbled goat’s cheese
- 1tbsp cracked black pepper
- 2tsp thyme leaves
- 500ml lamb stock
- 4 large turnips (about 200g each), peeled and thinly sliced
- 50g butter, diced
- Sea salt
Method
Heat a good splash of oil in a large flameproof casserole over a medium-high heat. Season the lamb shanks with a little salt then fry them two at a time until deeply and evenly coloured. Don’t hurry the process – searing the meat properly helps to create that deep, delicious flavour. Drain off the rendered fat. Set the lamb shanks aside.
Turn the heat down a bit and add a splash more oil to the casserole, followed by the onions, garlic and a pinch of salt. Cook gently for about 10-12 minutes until golden and softened. Remove from the heat and return the lamb shanks to the pan, placing them on top of the onions with the bones pointing upwards.
Preheat the oven to 150C/Fan 130C/Gas 2. In a bowl, combine the swede, goat’s cheese, pepper and thyme, then pack it around the lamb shanks. Pour in the stock. Fan the turnip slices in a circle over the swede and around the lamb shanks then dot with the butter.
Put the lid on or, if that’s not possible because the shank bones are poking up too high, cover with foil and seal tightly. Cook in the oven for one-and-a-half hours, then remove the lid or foil and return to the oven for a further one-and-a-half hours until the lamb is soft, covering with foil if it browns too quickly. The turnips will be crispy on the top.
PEPPERONI PIZZA OMELETTE (Serves 2-4)
Ingredients
- 250ml passata
- 2tbsp tomato puree
- 3 garlic cloves, grated
- 6 large free-range eggs
- 2tsp dried oregano
- A drizzle of olive oil
- 150g sliced pepperoni
- 2 balls of mozzarella (about 125g each), drained
- 2tbsp fresh oregano leaves
- 30g Parmesan cheese
- A small handful of basil leaves
- Sea salt and freshly ground black pepper
Method
To make the tomato sauce, heat the passata, tomato puree and garlic in a saucepan over a medium heat. Simmer to reduce until the sauce is nice and thick. This will take eight to 10 minutes. Remove from the heat, season with salt and pepper to taste and leave to cool.
Preheat the oven to 200C/Fan 180C/Gas 6. In a bowl, whisk together the eggs and dried oregano and season with salt and pepper.
Heat a little olive oil in a 24cm non-stick ovenproof frying pan over a medium-high heat. Pour in the egg and stir until it is almost fully cooked, removing the pan from the heat when the omelette is still a little runny and wobbly in the middle.
Gently spread the tomato sauce all over the omelette. Cover with the pepperoni, then tear the mozzarella into pieces and scatter it over.
Sprinkle with the oregano and then place the pan in the oven for eight to 10 minutes, until the cheese has melted and the ‘pizza’ is set.
Remove from the oven and immediately grate the Parmesan over the top. Scatter over the basil and serve at once, directly from the pan.
