HOME-MADE ANCHOVETTE WITH CRACKERS

SERVES 12 KEEP ON TRACK per serving FAT 11 G CARBS 1G PROTEIN 7 G

Anchovette is a salty fish paste made with sardines and anchovies, so it’s packed with omega-3 fatty acids. It’s best enjoyed with low-carb crackers! You could also use it to add a lovely flavour boost to dishes like a stew or bolognaise: simply add a few teaspoons of the paste to the olive oil when you fry the onion.

FOR THE ANCHOVETTE

2 x 120 g tins sardines in olive oil 1 x 100 g tin anchovies in olive oil 15 ml (1 tbsp) tomato paste

FOR THE CRACKERS

90 g almond flour

90 g Cheddar, grated coarsely 1 egg small pinch of salt

1. For the anchovette: Combine all the ingredients in the bowl of a food processor and, using the pulse action, process until smooth. You can also use a stick blender. Spoon the paste into an airtight jar and refrigerate. Use within 5 days.

2. For the crackers: Preheat the oven to 180°C.

3. Combine the almond flour, Cheddar, egg and salt in the bowl of a food processor, and process until it comes together in a ball. Place a sheet of baking paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of baking paper on top. Roll the dough out to 1 cm thick.

Using a sharp knife, slice the dough into triangles and place them on the lined baking sheet.

4. Bake for 10 minutes or until light gold in colour. Remove from the oven and allow to cool completely. Serve with anchovette.

SPICY PRAWN TACOS SERVES 4 KEEP ON TRACK per serving FAT 38 G CARBS 11 G PROTEIN 32 G FOR THE PRAWNS

350 g prawns, cleaned and deveined salt

½ jalapeño pepper, sliced thinly 2 garlic cloves, chopped finely 30 ml (2 tbsp) olive oil juice and zest of 1 lime salt

FOR THE TACO SHELLS

120 g (1 cup) grated mozzarella 120 g (1 cup) grated Cheddar 1 jalapeño pepper, chopped finely

FOR THE SALSA

150 g cherry tomatoes, chopped coarsely

1 jalapeño pepper, chopped finely ½ red onion, chopped finely 1 spring onion, sliced thinly

1 garlic clove, chopped finely handful of fresh coriander, plus extra to garnish juice of 1 lime salt to taste

FOR THE AVOCADO SAUCE

1 ripe avocado, peeled, pitted and chopped roughly ½ jalapeño pepper, chopped 125 ml (½ cup) crème fraiche juice of 1 lime salt to taste

1. For the prawns. Combine all the ingredients in a small glass bowl and leave to marinate in the fridge for 20 minutes while you make the taco shells.

2. For the taco shells: Combine the mozzarella, Cheddar and jalapeño in a medium bowl.

3. Preheat the oven to 200°C. Line a medium baking sheet with baking paper. Place a rolling pin suspended over a large bowl; you will use it to shape the taco shells.

4. Make 2 taco shells at a time. Form 2 heaps of half the cheese mixture on the baking sheet and spread it out evenly into a disk. Place in the oven for 10 minutes or until melted, golden in some spots and bubbling. Remove and allow to cool for 2 minutes or until you can handle it. Hang the taco shells over the rolling pin and leave to harden. Repeat with the rest of the cheese.

5. For the salsa: Combine all the ingredients in a small glass bowl and set aside until needed.

6. For the avocado sauce: Combine all the ingredients in a bowl; blend using a stick blender.

7. Heat a non-stick frying pan over medium heat and cook the prawns in the marinade for 3–4 minutes.

8. Assemble the tacos by first placing some avocado sauce in each taco shell, followed by prawns and salsa. Garnish with coriander and enjoy.

‘Studies have shown that omega-3s can substantially reduce certain symptoms of ADHD.’