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Here’s a wonderful recipe from Patrick’s new book that is not only delicious, but healthy too! This walnut-and-three-bean salad is taken from the slow-carb phase. It’s the perfect for a wholesome lunch or supper and is easy to prepare.


  • 400 g can mixed beans, haricot beans, and chickpeas.
  • A handful of walnuts roughly chopped
  • Half a small apple
  • 2 tsp chopped fresh flat-leaf parsley or chives
  • 1 tbsp olive oil
  • 1 tbsp walnut oil or olive oil
  • Juice of 1 lemon
  • One celery stick finely chopped
  • Pinch of sea salt
  • Freshly ground black pepper


  1. Combine all the ingredients and serve with salad leaves.
  2. Enjoy!