Get the Glow by Madeleine Shaw Page B

or butter in a roasting tin, and toss the parsnips in this with a good grind of salt and pepper. Roast them in the oven until golden brown, flipping them over halfway through the cooking time. They will cook in 15–20 minutes, depending on your chip size.
    Just before the chips are ready, heat a frying pan over a high heat. Add 1 tablespoon of coconut oil or butter, wait for the pan to get hot again, then cook the steaks for 2 minutes on each side. (This is for rare steak; cook another few minutes for well done.)
    Serve with mustard and some salad greens.



 
     
     
     
    ginger beef kebabs with yoghurt and salad
    On the move or in a hurry? This is the perfect answer to such situations. You have wonderful immunity boosters in the garlic and ginger, and the coconut oil doesn’t denature the goodness of the other ingredients due to its high smoking point.
    serves 2
    1 tbsp freshly grated ginger
    1 tbsp gluten-free tamari, soy sauce or Liquid Aminos
    1 tbsp honey
    2 cloves garlic, crushed
    1 tbsp coconut oil, melted
    250g beef (sirloin or rump steak), cut into 2.5cm cubes
    100g natural yoghurt
    3 tbsp olive oil
    25g watercress
    25g rocket
    salt and pepper
     
    In a bowl combine the ginger, tamari, Liquid Aminos or soy sauce, honey, 1 garlic clove and melted coconut oil, then throw the beef in. Leave this for at least 2 hours and up to 12 hours in the fridge if you can; however it will still taste great if you don’t have that long.
    Thread the beef on to 4 skewers. (If using wooden or bamboo skewers, soak them in water first.) Heat a griddle pan to a medium to high heat and cook the kebabs for 5 minutes, rotating every minute so they cook evenly.
    Mix the yoghurt with the remaining crushed garlic, the olive oil and a grind of salt and pepper. Serve the dressing on the side, or drizzled over the watercress, rocket and kebabs.



 
     
     
     
    seared prawns with a ginger sugarsnap pea salad
    This is easy to make, packs a crunch and is so speedy to whip up. What more could you want? Seafood, sugarsnaps and the calcium-loaded sesame seeds make this dish a personal favourite of mine.
    serves 2
    300g raw king prawns
    200g sugarsnap peas, ends cut off and snapped in half
    100g radishes, finely sliced
    1 tbsp cider vinegar
    1 tbsp freshly grated ginger
    1 tbsp coconut oil or butter
    2 tbsp olive oil or sesame oil
    2 tbsp sesame seeds
    salt and pepper
     
    Pat the prawns dry with a kitchen towel and grind salt and pepper over them.
    Put the sugarsnaps in a bowl with the sliced radish. Mix the vinegar, ginger and olive or sesame oil with a pinch of salt.
    Heat the coconut oil or butter in a frying pan over a high heat for 1 minute. Turn the heat down a little, and fry the prawns for 1 minute on each side until cooked through.
    Plate the prawns with the salad, pour over the dressing and top with sesame seeds.



 
     
     
     
    orange duck with charred chicory
    Duck and orange is the ultimate combo. It sits perfectly next to the chicory, which acts as a great digestive. The figs offer some extra sweetness and look rather fancy, making this dish the ultimate date-night meal.
    serves 2
    1 orange
    2 duck breasts
    2 figs, quartered (optional; use if in season)
    1 tsp coconut oil
    1 head chicory, broken into individual leaves
    3 tbsp chopped walnuts
    2 tbsp olive oil
    salt and pepper
     
    Zest the orange and rub this into the duck breasts with a pinch of salt and good grind of pepper. Leave the duck breasts to marinate in the fridge for at least 2 hours and up to 12 hours, if you have time.
    Heat a frying pan over a high heat and place the duck breast in, skin-side down first. Sear both sides for 2 minutes, then turn the heat down to medium and cook for another 10 minutes, flipping the breasts over every few minutes.
    Slice the orange into 1cm slices and the figs into quarters.
    Heat a griddle pan with the coconut oil. Char the chicory leaves on both sides. Serve the duck with the sliced orange, charred chicory, figs and walnuts, and