Preheat your oven to 150°C. If you have a fan oven, make sure the fan is on. In a mixing bowl, combine all of the ingredients and leave the mixture to stand until it is thick and pliable, about 10 or ...

Preheat 1 the oven to 160°C. Place the onions, button mushrooms, thyme sprigs and the garlic head in an oven-proof tray, spreading them out evenly. Press the chicken drumsticks skin side up on top of ...

Enjoy more flavour and texture with this beautiful Banting friendly “pasta” dish. Once you try this you’ll wonder why you ever bothered with traditional pasta recipes. Melt the butter in a large pan ...

Get the olive oil and butter up to a high heat in a medium-sized pot, chuck in the onion and get them slightly caramelised. Now, add the thyme and half the basil and sauté sauté for until they become ...

Melt the butter in a wide-based pot and gently fry the onion, carrots, red pepper and courgette until soft. Stir in the ginger and the garlic and fry for minute or so. Add the spices and fry for ...

In a bowl, mix together the burger patty ingredients, except the butter, using your hands. Heat a little butter in a frying pan and fry off a teaspoon of the mixture. Taste it for seasoning. Add a ...

Espetada roughly translated from Portuguese means “skewered”, also commonly referred to as a kebab. Kebab means many different things in different parts of the world so for safety sake, if you don’t ...

Preheat the oven to about 180°C. Toss the veg in a light coating of oil, salt and pepper and roast in the oven until golden brown and soft (about 30 to 40 minutes). Place the roasted courgettes in a ...

Preheat the oven to 200°C. Using a small knife, puncture a few holes in the lamb (make sure to do it on the top and the bottom) and stuff them with the peeled cloves of garlic and some pieces of ...

Place everything apart from the seasoning, parsley and lemon juice into a medium pot. Pump the heat up until it hits a rolling boil, then drop it down to a gentle simmer. Leave it like that for about ...

Tell us about your approach to your health before engaging with RMR. I was never concerned about my health – always just focussing on my weight – with which I had a problem since my early teenage ...

Before I started Banting I was 115kg constantly tired and experiencing gastric problems. I was rushed to hospital twice with gastric problems which could not be explained by doctors initially but ...