Vegetables
Cauliflower, taken further than you think
Roast it until the edges are properly dark. Underdone cauliflower is the reason people think they dislike it.
Issue of September 2026
Low-carb cooking, written up honestly
Recipes
The slow-cooked Sunday: one pot, four dinners
Three hours of almost no attention on a Sunday afternoon buys you most of a week's dinners. This is the method, and the four things to do with what comes out of the pot.
9 min read · Ketolife Kitchen
In this issue
- 02Eating outEating out without making it everyone's problemHow to eat low-carb in restaurants by cuisine — what to order, the two questions worth asking, and how to handle set menus, weddings and other people's houses.7 min read
- 03TechniqueCooking with fat properly: heat, browning, and when to stopHow to actually cook with fat: which fat for which heat, why your pan is not hot enough, how browning works, and the point at which more fat stops making food better.8 min read
- 04PantryBuilding a low-carb pantry from an ordinary supermarketA practical low-carb pantry list built entirely from ordinary supermarket stock — what to keep, what to read the label on, and the specialist items that are genuinely worth it.9 min read
- 05RecipesBreakfast beyond eggs: nine low-carb starts that are not another omeletteNine low-carb breakfasts without eggs at the centre — savoury, sweet, five-minute and make-ahead — plus the two things that make any of them work on a weekday.7 min read
- 06Getting startedThe first two weeks: what to cook when everything feels unfamiliarA practical plan for the first fortnight of low-carb cooking: four dinners you repeat, the three swaps that matter, and why the second week is easier than the first.8 min read
The house rule
“Stop trying to make a convincing fake version of a carb. Make a good version of something else.”
Nothing on this site is a low-carb impression of a food you miss. The recipes are dishes that were always like this.
What Ketolife isFrom the kitchen
Three things worth getting right this week
The Sunday pot
A cheap cut and three unattended hours
Shin, shoulder and thigh reward a long braise. The expensive cuts have nothing to convert and come out dry.
Sauces
Reduce first, add the cream last
Cream boiled hard will split. Take the liquid down while it is still watery, then finish off the heat.
Pantry
About twenty things, all from a normal supermarket
There is an industry built on convincing people that eating fewer carbohydrates needs a whole new set of ingredients. It does not. Three specialist items are worth going out of your way for; the rest is in the aisles you already walk down.
- Clarified butter, because it takes a searing heat and still tastes like butter
- Cheap braising cuts — shin, shoulder, thigh — which is where the flavour lives
- Psyllium husk, the one thing with no ordinary substitute
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