Clear Mushroom Soup

Serves 4


  • 450g fresh mushrooms , cleaned and cut into small pieces
  • 15g dried mushrooms
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 litre organic vegetable or chicken stock
  • 1 tsp  lemon juice
  • 2-3 tbsp chopped fresh thyme
  • 2-3 tbsp chopped fresh flat leaf parsley
  • Freshly ground black pepper
  • Soy sauce (no sugar)


  1. Soak the dried mushrooms in water for 30 minutes.
  2. Heat the olive oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not coloured.
  3. Add the fresh and dried mushrooms and cook for 10 minutes, stirring from time to time.
  4. Add the chicken stock, the thyme, 2tbsp of the parsley, salt and pepper to taste and bring to boil, cover, and simmer gently for 10 minutes.
  5. Add the lemon juice and soy sauce.
  6. Taste for seasoning.
  7. Serve the soup hot and garnish with any remaining parsley.
Nutritional value:
  • Carbohydrates: 2½
  • Vegetable portion: ½


Venison Steak with Balsamic-Garlic Sauce

Serves 4


  • 4 Venison steaks
  • Himalayan salt and freshly ground black pepper
  • 200g oyster mushrooms, wiped clean and cut in half
  • 40g unsalted butter
  • 1 tbsp olive oil
  • 4 shallots, quartered
  • 1 garlic clove, thinly sliced
  • 2 tbsp balsamic vinegar
  • ½ tsp dried thyme
  • 150ml beef stock


  1. Season the steaks with salt and pepper.
  2. Heat the butter and olive oil in a frying pan and fry the steaks for 2-3 minutes on each side.
  3. Remove the meat from the pan and keep warm.
  4. Add the shallots and garlic to the pan and fry for 3 minutes.
  5. Deglaze with the balsamic vinegar.
  6. Add the oyster mushrooms and thyme and pour in the stock.
  7. Cook the sauce for 2 minutes and serve the steak with the sauce.
  8. If necessary bind the sauce by adding 1 tsp corn flour to 2 tsp water.
Nutritional value:
  • Carbohydrates: 2½
  • Vegetable portion: ½
  • Protein portion: 1

Add your choice of vegetables but go steady on the potatoes; ideally you would not have more than 3 roasties. Sweet potatoes go well with this main course too.

Apple Crumble

Serves 6

For the filling:

  • 400g cooking apples and 600g firm, crisp apples like Cox, peeled, cored and cut into small cubes or into thin slices
  • 10-15 drops pure liquid Stevia
  • ¼ tsp mixed spice
  • ¼t tsp ground cloves
  • 3 tsp ground cinnamon
  • 3 tbsp water

For the topping:

  • 50g mixed nuts, chopped by hand or use a food processor
  • 50g buckwheat flakes or oats
  • Optional: 75g chilled unsalted butter, diced


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Place the apples, Stevia, mixed spice, cloves, cinnamon and 3 tbsp water into a large pan.
  3. Stir gently over a low heat until the apples begin to break down.
  4. Pour the apples into a pie dish (20cm round) and leave to cool a little.
  5. In a medium size bowl, mix the buckwheat flakes (or oats) with the nuts (when using butter mix this into the mix as well).
  6. Sprinkle the buckwheat and nut mix over the apples and bake in the oven for 20-25 minutes or until crisp.

TIP: Serve with a tablespoon of crème fraiche.

Bon appétit. Here’s to a healthy Christmas 2018!

Leonie x

P.S. If you’d like to read my Top Ten Tips to Survive the Festive Season, then click here.