We’re sharing a taste of The Fast 800 Keto recipe book, as seen on Channel 4’s Lose A Stone In 21 days by Dr Clare Bailey who is on tour with her husband Dr Michael Mosely this month

Creamy broccoli, ginger and coriander soup

A light soup with the warming qualities of coconut, ginger and coriander running through it. The recipe makes enough for four but it keeps well in the fridge or freezer.

Serves 4, Prep 5-7 minutes, Cook 15-20 minutes.

Ingredients

1 small onion, peeled and roughly chopped, 40g fresh root ginger, roughly chopped (no need to peel)

1 and half tbsp oil

1 head of broccoli, roughly chopped

1x 400ml tin coconut milk

Vegetable stock cube

15g fresh coriander

40g flaked almonds, toasted, to garnish

Cook’s tip:

Add a protein top-up if you like. Fried diced bacon or feta cheese would go well

1. Place the onion, ginger and olive oil in a large saucepan over a medium heat and saute for three or four minutes until softened

2. Add the broccoli, coconut milk, stock cube and 800ml water (simply refill the empty tin twice). Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Remove from the heat, add the coriander and blitz with a stick blender until completely smooth. Season with salt and freshly ground black pepper and serve, topped with flaked almonds.

Persian love cake

Loosely based on a Persian Love Cake, this enchantingly exotic concoction lives up to its name. not sure I do it justice, but it certainly goes down well, with its tangy, orange-flavoured topping, and rich, nutty base. High in protein and nutrients, it has no added sugar, is low-carb and feels like a real treat… Enjoy

Serves 8, Prep 30 minutes, Cook 30 minutes

Ingredients

100g dried figs, finely chopped

60g coconut oil or butter

Two medium free range eggs

60g shelled pistachio nuts, roughly chopped

Two medium oranges, zested and juiced

100g almonds

1tsp ground cinnamon

1tsp bicarbonate of soda

2 tbsp free-dried raspberries

1 tbsp cider vinegar

For the icing

60g cream cheese

1tsp honey

1tsp lemon zest

Cook’s tip:

This freezes well (so you don’t need to eat it all at once, as Michael is frequently tempted to do). You could use a loaf tin liner if you have one.

1. Preheat the oven to 180C / Fan 160C/ gas 4. Line the base of a 20cm x 10cm loaf tin with parchment paper.

2. Place the figs, coconut oil and eggs in a bowl and blitz with a stick blender for about a minute, until creamy but retaining some texture.

3. Stir in 40g of the pistachios, the orange juice, half the orange zest, the ground almonds, cinnamon, cardamom, bicarbonate of soda, half the dried raspberries and a generous pinch of salt. Mix well, then add the cider vinegar and mix again.

4. Pour the mixture into the loaf tin and bake for about 30 minutes until cooked through and a skewer inserted into the centre comes out clean. Turn out of the tin and leave to cool on a wire rack.

5. To make the Topping, mix the remaining orange zest with the cream cheese, honey and lemon zest in a small bowl. Spread it on to the cooled cake, then sprinkle the remaining chopped pistachios and dried raspberries on top.