What a great customising idea. Thank you for sharing you tips! 🙂

Just to let you know, I made this and added Kaffir lime leaves for a little extra Thai flavour. I also sauteed the cauliflower rice in ghee with some dried laver (seaweed) and saffron. Husband and I loved it! So this is a big win from me. 🙂 Will be trying more of your recipes this weekend.

Hi Debbie, yes you can, just taste-test and adjust quantity to your liking. I use an Italian brand of broth (not gravy) granules that is all natural, no hydrogenated fats, no added flavourings, no GMO, 100% organic. But sadly it’s not available on-line anywhere 🙁

Hi Gina, from the farmer’s shop (pre-order), the butcher’s (they fillet them on the spot for me) and also in some supermarkets (UK).

Hi Jason, the aim of my blog is to provide low carb ideas and options using nutritious ingredients. Some dishes will be very low carb and some will carry a few more carbs. Carbohydrate intake is very much an individual thing, so it’s up to the individual to determine what they can eat and what they can’t to remain in ketosis.

Hi there. As stated in the recipe box, this makes 6 servings and delivers 10.7g carbs per serving (7%) with chickpeas and 6.8g without.I have no idea where you get 120g carbs from. The chickpeas I use (Sainsbury’s SO Organic chickpeas in water) contain 12.2g carbs per 100g of dried weight. As for ‘qualifying’, keto means ingesting the least amount of carbs so as to induce and maintain ketosis. That ‘amount’ of carbs depends on the individual’s tolerance to carbohydrates, it is not a fixed number. For example, 30g daily is my personal limit. You’ll find that 10.7g of carbs is well within the keto daily average.