New to This Morning, Paul Frangie, 28, is half-Dutch, half-Lebanese and a trained chef who creates indulgent recipes that are healthy too. Oh - and he's also a male model!
Paul is creating a lamb bolognese with courgette pasta that has a fraction of the calories, but all of the texture and flavour. He'll also make sticky date brownies that contain no refined sugar and no gluten but are still sweet, sticky and just as good as the shop-bought version.
3 large zucchini
500 grams minced lamb - 1 brown onion
1 stick celery
1 medium Carrot
2 cloves garlic
1 can peeled tomatoes
2 tbsp tomato puree
1 tbsp ground cumin
1 cinnamon Stick
1 bay leaf
Parmesan cheese to taste
Salt & pepper to taste
Knife & chopping board
Finely dice the onion, celery and carrot. Peel and bruise the garlic.
Fry the minced lamb in a large pan on medium high heat, stirring well until cooked through and slightly browned. Remove from pan and keep aside.
Using the same pan, fry the diced vegetables on medium high heat stirring well. Also add the garlic, 2 tbsp ground cumin, small cinnamon stick and bay leaf.
Once the vegetables are softened, add the meat and juices back to the pan and mix well. Add a can of peeled tomatoes, and 2 Tbso tomato puree. Fill the empty can with water and add to the sauce as well.
Bring sauce to a boil, reduce heat and simmer on a low heat for at least two hours
Slice zucchini 'pasta' with a vegetable slicer (mandolin) or spiral cutter. Place in a glass bowl, season with salt and pepper.
Microwave zucchini pasta for 2-4 mins until cooked and slightly crunchy – al dente
Season Bolognese sauce with salt and pepper to taste. Serve on top of zucchini pasta with a drizzle of olive oil and some grated parmesan cheese.