Paleo Figs and Ham

2 tablespoons Orange Juice

6 small to medium Figs

6 long slices of Prosciutto (trimmed of excess fat)

24 sage leaves

Slice figs lengthways into quarters. Sit a sage leaf on top of each fig quarter.

Slice each piece of ham into 4, wrap a piece of prosciutto ham around each quarter with the ends tucked underneath.

Arrange on to a baking tray, sage leaf side up and brush with orange juice.

Move grill (broiler) tray to lowest position, preheat grill to hot. Grill (broil) for 1- 1 1/2 minutes or until proscuitto is starting to get crispy.

Serve hot or room temperature.

Review:

This is delicious fresh starter, incredibly easy to make but looks very impressive! A great start to a meal or as a snack.

Suggestion:

Use parma or serrano ham in place of the prosciutto if you have trouble locating it (or simply prefer it).

Paleo Hummus (for the purest)

2 Courgettes

3/4 cup (180 millilitres) of Tahini

1/2 cup (120 millilitres) of Lemon Juice

4 Cloves of Garlic

1/4 cup (60 millilitres) of Olive Oil

2 1/2 tsp of Sea Salt

1/2 tbsp of Ground Cumin

Peel and cut the courgettes into small cubes. Add all the ingredients to a food processor and blend until smooth (or at least, hummus consistency).

Review:

We love hummus! The alternative to this uses cashews and isn't everyones ideal (there's a large movement that says cashews are NOT allowed on the Paleo diet). This is a wonderful solution, it tastes great and is very versatile, so you can add any additional flavours you like.

Suggestion:

Sprinkle some Paprika and drizzle a little Olive Oil on top for a lovely authentic feel to your hummus. Just...stay away from the toasted Pitta Bread!

Paleo Hummus

5 garlic cloves (peeled and crushed)

1 tbsp olive oil

juice of 1 lemon

salt and freshly ground pepper

30g cashew nuts

Blend the garlic, oil, lemon juice, seasoning and cashew nuts in a food processor until combined and smooth, adding extra oil if necessary.

Review:

A fantastic alternative to chickpea, a very authentic taste and really simple to make.

Suggestion:

Ease back on the garlic if you're not such a fan, it can really be overpowering.

Paleo Mushroom Soup

1 Medium Onion

1 Clove of Garlic

1 lb Mushrooms

2 Cubes of Vegetable Stock

1 tbsp Olive Oil

Soften the garlic and onion in the oil. Cut up the mushrooms and add to the pan, cook until they start to soften; add stock and simmer for 10 mins.

Blend until all big lumps are gone (will still have a slightly textured feel to it).

Review:

A lovely thick mushroom soup that be tailored to your taste by experimenting with different mushroom types.

Suggestion:

Add some more stock (or water if the stock taste is too over powering) if your soup blends up too thick.

Paleo Pancakes

2 Eggs
1/2 cup (120 millilitres) Coconut Milk
1/2 cup (120 millilitres) Ground Almonds

Makes 5 pancakes

Whisk together and cook as normal

Review:

A great substitute for those that enjoy the Crêpe style pancake, coconut milk has a very creamy taste and the almonds work well to give this pancake a lovely sweet taste either on their own or with an accompliment.

Suggestion:

Slice some bananas, lightly mash and a small amount of set honey. Roll the pancake into a roll wrap.