Preheat a grill or grill pan to medium-high (400 degrees F to 450 degrees F). Pat fish dry with paper towels; sprinkle evenly with seasoning blend and 1/2 teaspoon of the salt. Place fish, flat sides up, on oiled grates; grill, covered, 4 minutes. Using a spatula, turn fish 90 degrees; grill, covered, 1 minute. Turn fish over; grill, covered, until desired degree of doneness, 3 to 4 minutes for medium. Remove from grill; cover with aluminum foil to keep warm.

Whisk together onion, oil, lemon juice, Dijon and remaining 1/4 teaspoon salt in a large bowl. Add lettuce, tomatoes, cucumbers, basil and dill; toss to coat. Divide salad mixture evenly among 4 plates; top with fish, cheese and pistachios.

Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.

Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.

Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.

Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Preheat your oven to 325°F. Butter a square 8-inch glass or ceramic (not metal) baking dish.

In a large microwave-safe bowl, melt the butter and chocolate in 30-second increments, stirring after each microwave session. Microwave just until it's almost melted. Chocolate burns easily.

Allow the mixture to slightly cool, then whisk in the eggs and stevia. Next, whisk in the almond flour and the cocoa powder. Finally, mix in the salt and the baking powder. Mix until the batter is very smooth. Bake until just set, 15-20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not completely wet or dry. Start checking after 15 minutes. Cool completely in the pan on a wire rack for about 1 hour. Then, cut into 16 squares and serve.

Preheat your oven to 180C/355F. Line a cookie sheet with parchment paper and set aside.

Place all the ingredients into a mixing bowl and mash together, until there are no lumps of avocado.

Take about 2 teaspoonfuls of the avocado mix and press into a thin circle on your cookie sheet.

Repeat with the rest of the mixture, we got 30 chips.

Bake for 10-15 minutes, until the edges are golden brown.

Leave to crisp up on the tray for 10 minutes.

Enjoy topped with your favorite cheese, or dipped into your favorite keto-friendly dip.