Broccoli Carbonara: Joe’s Family Food – Joe Wicks





1 head of broccoli, stalk removed

250g linguine

200g cubed pancetta (you can use either smoked or unsmoked)

2 cloves garlic, minced

4 egg yolks

Freshly ground black pepper

50g parmesan, finely grated, to serve

Bring a large saucepan of generously salted water to the boil over a medium to high heat. Place the trimmed broccoli crown in the pan and cook for 3 minutes, then remove from the pan with a slotted spoon. Leave to steam dry for a minute.

Cook the pasta according to the packet instructions in the same pan you cooked the broccoli in, to save time and washing up.

While the pasta’s cooking, put the broccoli in a food processor and blitz on pulse mode until finely chopped (or chop by hand).

Place a large frying pan over a medium to high heat and cook the pancetta for a few minutes until golden and its fat has been released. Lower the heat a little, add the minced garlic and cook for 1 minute until fragrant.

Drain the pasta, reserving a cup of the cooking water, and add the pasta to the frying pan. Continue heating and stirring for a minute to allowing the pasta to soak up the flavour of the pancetta and garlic.

Remove the pan from the heat and add some of the reserved pasta water (about three-quarters of a cup) and the egg yolks, and stir to create a creamy sauce. Don’t be tempted to put it back on the heat or you will end up with scrambled eggs – the residual heat will gently cook the egg, creating a lovely glossy sauce. Add a little extra pasta water if it seems too dry.

Stir in the blitzed broccoli and season with plenty of black pepper (you shouldn’t need to add any salt as the pancetta and parmesan are both salty). Sprinkle over the grated parmesan and serve.

Slow-Roasted Lamb Shawarma with Crushed Chat Potatoes and Salad: The CSIRO Healthy Gut Diet – Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

CSIRO Healthy Gut Diet

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.






Slow-roasted lamb shawarma with crushed chat potatoes and salad

PREPARATION 25 minutes
COOKING 2 hours 30 minute, plus potato cooking time.

2 teaspoons ground allspice
2 teaspoons sweet paprika
3 teaspoons dried Greek-style oregano
pinch of ground cinnamon
1 × 800 g boneless butterflied lamb leg, all visible fat trimmed
olive oil spray, for cooking
600 g chat potatoes, steamed, lightly crushed and chilled overnight (see page 41)
juice of 1 lemon
200 g salt-reduced low-fat feta, crumbled or diced


1/2 small head broccoli, broken into florets
150 g frozen peas
1 baby cos lettuce, base trimmed, leaves washed, dried and shredded
1 Lebanese cucumber, halved length ways, seeds removed, then thinly sliced on the diagonal
2 spring onions (green tops only), finely chopped
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil

Preheat the oven to 190°C (170°C fan-forced). Combine the allspice, paprika, 2 teaspoons of the oregano, the
cinnamon and some freshly ground black pepper in a small bowl and rub all over the lamb to coat well. Place in a ceramic baking dish, then pour in enough water to come 2 cm up the side of the lamb, taking care not to pour it over the lamb.

Spray the lamb with olive oil, then cover the dish tightly with foil. Roast for 2 hours, checking the
water occasionally and adding more if necessary. The lamb should be tender and easily shredded with a fork.
When the lamb has been cooking for 1 hours, place the crushed potatoes in another roasting tin and pour the lemon juice evenly over the top. Spray with olive oil and sprinkle evenly with the remaining 1 teaspoon of oregano, then roast for 1 hour, turning occasionally, until golden and crisp.

Meanwhile, to make the salad, cook the broccoli in a saucepan of simmering water for 3 minutes, then add the peas and cook for another 2 minutes or until the vegetables are just tender. Drain and rinse under cold running water then set aside.

Just before serving, combine the broccoli, peas, cos, cucumber and spring onion in a bowl. Whisk together the lemon juice and olive oil, then add to the salad and toss to combine.

Shred the lamb with a fork, then serve  200 g per person with one quarter each of the roast potatoes, salad and feta.

Thai Prawns with Coconut Milk and Seaweed: The Clever Guts Diet Recipe Book- Dr Clare Bailey



Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah



Thai Prawns with Coconut Milk and Seaweed

Simple to make and packed with health-boosting antioxidants.” p.141

Serves 2


140g green-pea pasta (or wholemeal pasta)

150g broccoli, broken into florets

3 tbsp coconut oil

½ red onion, sliced

2cm root ginger, grated

½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)

200ml coconut milk

Juice of 1 lime

½ tbsp Thai fish sauce

2 nori seaweed sheets, chopped

2 00g prawns (fresh or frozen, defrosted)

Generous handful of fresh coriander, chopped


  • 700 calories


Thai prawns with coconut milk and seaweed


  1. Cook the pasta according to the pack instructions.
  2. Steam the broccoli for 4-5 minutes and set it aside.
  3. Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.
  4. Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.


Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.

Brown Rice Kitchari: The Energy Guide – Dr Libby Weaver

The Energy Guide


The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99


Prep ahead:
• Soak rice and dhal
• Chop or grate broccoli
• Remove kernels from corn cob
• Grate zucchini and carrot
Cooking time: 40 minutes
Preparation time: 20 minutes, plus overnight soaking


Brown Rice Kitchari


1⁄2 cup (110 g) medium-grain brown rice
1⁄2 cup (105 g) split mung dhal (see Glossary)
2 tablespoons extra virgin coconut oil
1⁄3 cup (80 g) ghee (see Glossary)
1 brown onion, finely chopped
1 tablespoon grated ginger
1 tablespoon black mustard seeds
1 tablespoon black sesame seeds
2 teaspoons cumin seeds
2 teaspoons grated fresh turmeric or 1⁄2 teaspoon ground turmeric (see Glossary)
1 cup (85 g) grated or finely chopped broccoli
1 corn cob, kernels removed (1 cup/200 g)
2 zucchini, grated
2 carrots, grated
1.25 litres boiling water
sea salt
freshly squeezed lemon juice, to taste
chopped coriander leaves, to serve

Kitchari is considered a food medicine, and this nourishing
meal is very gentle on the digestive system. It is delicious
reheated and can also be served as an accompaniment to
other dishes. Basmati rice can be used instead of the brown
rice and this will reduce the cooking time.”p.197
Wash the rice and dhal, then place in a bowl, cover with cold
water and leave to soak overnight. The next morning, rinse
and drain well.
Melt the coconut oil and half the ghee in a large deep frying
pan over medium heat, add the onion and ginger and cook for
10 minutes or until the onion is soft and golden – don’t rush this step
as the gently cooked onion adds a lovely sweetness to the dish.
Add the seeds and turmeric and cook for 1 minute or until the
seeds start to pop. Add the broccoli, corn, zucchini and carrot
and stir until the vegetables are well coated in the spices.
Stir in the drained rice and dhal, then add the boiling water and
a good pinch of salt. Bring to the boil over high heat and boil for
20 minutes or until tunnels form in the rice and most of the liquid
has been absorbed.

Reduce the heat to low, cover and cook gently for 5 minutes or until the rice is soft and there is no liquid
left in the pan. Stir through the remaining ghee, then finish with a good squeeze
of lemon and a scattering of coriander.

Dr David Unwin’s Quick Bacon and Broccoli Fry-Up: The 8 Week Blood Sugar Diet Recipe Book – Dr Calre Bailey and Dr Sarah Schenker

8-week-blood-sugar-diet-recipe-bookThe 8 Week Blood Sugar Diet Recipe Book

By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley




Dr David Unwin’s Quick Bacon and Broccoli Fry-Up

“A delicious, easy lunch, kindly sent to us by the inspirational GP Dr David Unwin, who has been championing the low-carb, higher-fat approach to eating for some years. He has helped many of his patients lose weight, improve their blood sugars and reverse their diabetes; and was doing this at a time when people didn’t believe it was possible.” p. 53


Serves 1

3 rashers of bacon, diced

1 tbsp olive oil

100g button mushrooms

200g broccoli, roughly chopped, or leeks, sliced

20g cheese, grated

  • CALORIES 430
  • FAT 33G
  • FIBRE 6G
  • CARBS 4G


Fry the bacon in the olive oil, add the mushrooms and then the broccoli and cook until everything has softened and melded together. Add some black pepper and sprinkle on the grated cheese, and tuck in. (Even better, if you have time: place the mixture in an oven dish under the grill until it’s golden brown on top.)


Tip: you can replace the bacon with either 60g haloumi, fried first like the bacon, or 80g peppered hot smoked rainbow trout, which should be added at the end to the softened veg mixture.