Tomato & Pepper Soup

Serves 4

  • 1 tbsp. olive oil
  • 1 red onion
  • 1 garlic clove
  • 2 red peppers
  • 400g can chopped tomatoes
  • 750ml of stock or bone broth
  • Fresh basil
  • Salt and pepper


  1. Chop the onion, garlic and red peppers then add to a large saucepan with the oil.
    Cook on a medium heat for 5-10 minutes.
  2. Add the tomatoes, stock, salt and pepper. Simmer uncovered for another 15 minutes.
  3. Blend until very smooth using a hand blender and serve with some fresh basil.
  4. Top Tip: Make a large batch and once cool keep in an airtight container in the fridge for quick lunches through the week or to take for work.


Bacon-Wrapped Celeriac Fishcakes

These fishcakes are adapted from a recipe in the cookbook “Low Carb Revolution” by Annie Bell. You have to give them a try – they are delicious! You could use the idea of wrapping streaky bacon around any fishcake recipe; it really adds another dimension that I am sure you will love.

Serves 2


  • 300g celeriac (this is about half of a large celeriac), peeled and cut into cubes
  • 250g skinless & boneless white fish fillets (this is about 2 fillets)
  • 100ml white wine
  • 1 tbsp. butter
  • Handful of fresh parsley, finely chopped
  • 1 lemon
  • Sea salt
  • Freshly ground black pepper
  • 1 medium egg, beaten
  • 6 rashers streaky bacon


  1. Place the celeriac in a pan of boiling salted water and boil for 15-20 minutes until tender. Drain and then puree to a coarse/chunky puree in the food processor or mash by hand using a potato masher.
  2. While the celeriac is cooking, place the fish fillets in a small pan. Dot the butter on top of the fish fillets then pour over the white wine. Season with salt and pepper. Bring the wine to the boil and then cover and cook for 5-6 minutes. Transfer the fish to a plate and leave to rest for 10 minutes.
  3. Flake the fish into the celeriac puree/mash in a large bowl and add the chopped parsley. Zest the lemon and add 1 tbsp. to the fishcake mixture plus a squeeze of the lemon juice. Season with salt and pepper. Add the egg and mix everything together.
  4. Line a baking tray with tin foil. Lay the 6 rashers of streaky bacon on the tray. Divide the fishcake mixture into 6 and shape into 6 fishcakes. Place each one on to a rasher of bacon and loosely wrap the bacon around. The bacon will contract as it cooks so do not wrap it too tightly. Arrange the fishcakes with the bacon ends down on the tray.
  5. Drizzle with a little olive oil and bake for 30 minutes, carefully turning the fishcakes after 15 minutes.