JOE'S SPECIAL

My go-to #keto main dish. I could eat it every night.

A scrummy scramble from San Francisco.

Serves: 3-4

Tools:

• Standard US Measuring Set

  • 1/2 cup

• 1 wok (or very large skillet)

• 1 bowl

• 1 spatula

• 1 fork

Ingredients:

• 1 knob of salted butter (about 1 tbsp but I eyeball it)

• 1/2 cup of frozen chopped onion

• 750g of minced beef (5% fat if you can)

• 200g bag of spinach (pre-rinsed: life's too short)

• 4 eggs

• Splash of double cream

• Salt

• Grated Parmesan cheese

Instructions:

• Step 1: Melt the knob of butter in the wok over medium heat

• Step 2: Add 1/2 cup frozen chopped onions to the melted butter

• Step 3: As the onions cook, empty 4 eggs into a bowl

• Step 4: To the egg bowl add the splash of heavy cream and some salt (I do four generous grinds)

• Step 5: Scramble the egg mixture with a fork until mostly mixed. Set aside

• Step 6: Once the onions are translucent, add the 750g of minced beef to the wok. Cook until browned.

• Step 7: Once the beef has brown, add the 200g of spinach and cook until the spinach is mostly wilted

• Step 8: Pushing the onion/beef/spinach to the side, clear a space at the bottom of the wok and pour in the egg mixture

• Step 9: Scramble the eggs in the space you've made as best you can. Don't worry if it gets messy, it'll all mix up at the end

• Step 10: Once the eggs are cooked, mix the whole concoction together.

• Step 11: Season with salt and serve with the grated Parmesan (and don't be stingy)

Shopping List/Stock Check:

• Salted butter

• Frozen chopped onion (at least 1/2 cup)

• Mince Beef (750g of 5%)

• Spinach (200g bag of pre-rinsed)

• Eggs (at least four)

• Double cream

• Salt

• Grated Parmesan cheese

*Tip: You can go as high as 400g of spinach if spinach floats your boat.

CAULIFLOWER GRATIN

Or 'cauliflower cheese' if you're less pretentious than I.

Serves: 4

Tools:

• Standard US Measuring Set

  • 1 cup

  • 1/2 cup

  • 1/4 cup

  • 1/2 tsp

  • 1/4 tsp

• 1 large cast iron skillet

• 1 2-litre glass baking dish

• 1 large saucepan

• 1 colander for steaming

• 1 cheese grater

• 1 plate

Ingredients:

• 1 large head of cauliflower

• 1 1/2 cup of double cream

• 1/4 cup frozen chopped onion

• 1 cup grated Gruyere cheese

• 1/2 tsp salt

• 1/4 tsp pepper (preferably white but only if you've got it)

Instructions:

• Step 1: Preheat your oven to 220° (425° F)

• Step 2: While the oven is heating, chop your 1 large head of cauliflower into florets

• Step 3: Take the saucepan and fill it with as much water as you can before it reaches the bottom of your colander when it's placed on top

• Step 4: Bring that water to a boil, put your cauliflower florets into the colander, put the colander on top of the boiling water and steam your florets for 3 minutes. Then place on a plate and set aside

• Step 5: While the cauliflower steams, put your skillet on the stove over medium heat

• Step 6: Grate your Gruyere cheese till you have 1 cup's worth

• Step 7: Pour the 1 1/2 cup of double cream into the skillet and add your 1/4 cup of frozen onion. Bring to a boil and and boil for ten minutes

• Step 5: When the cream/onion is done, remove the skillet from the heat and addd the steamed cauliflower, 1/2 tsp salt and 1/4 tsp pepper.

• Step 6: Transfer the cauliflower mixture to your 2-litre baking dish.

• Step 7: Sprinkle you cup of Gruyere over the top

• Step 8: Cook uncovered for 10 minutes until golden

Shopping List/Stock Check:

• Cauliflower (1 large head or 500g of florets)

• Double cream (at least 1 1/2 cup which is a little less than 400g)

• Frozen chopped onion (at least 1/4 cup)

• Gruyere cheese (about 200g)

• Salt

• Pepper (preferably white but only if you've got it)

TEASPOONS & TABLESPOONS

I *know* this sounds odd coming from the Forgetful Cook, but I'd really recommended memorising:

• What a teaspoon of salt looks like in your hand

• What a tablespoon of oil looks like in your skillet

If you do, it'll save you a lot of washing.