Keto has emerged as one of the most popular diets in recent years. It’s a low-carb, high-fat diet that encourages your body to burn fat for energy.

In her book, ‘The Body Dietetics’, dietician Larina Robinson explains the science behind the trend and provides a foundation of keto-appropriate recipes, covering drinks, snacks and main meals.

Each recipe is accompanied by a handy nutritional breakdown. Says Robinson, “Make sure to keep track of how many carbohydrates you consume each day, as it can add up quite quickly!”

Here’s a taste of some of the recipes in the book:

LAMB KOFTA WITH SPICED YOGHURT

Serves: 4

Prep and cook time: 45 minutes plus refrigeration

Ingredients:

30ml (2 tbsp) burghul (crushed wheat)

250g minced lamb

1 extra-large egg, beaten lightly

1 small onion, chopped finely

30ml (2 tbsp) pine nuts, chopped finely (or use blanched almonds)

15ml (1 tbsp) finely chopped fresh mint

15ml (1 tbsp) finely chopped fresh flat-leaf parsley

Coconut or olive oil for shallow-frying

200g baby spinach leaves

1 small red onion, cut into thin wedges

125g cherry tomatoes, halved

125g baby roma tomatoes, halved

80ml (⅓ cup) fresh flat-leaf parsley leaves

60ml (¼ cup) fresh mint leaves

2 tablespoons pomegranate seeds (or use toasted sesame seeds)

Freshly ground black pepper