I always used to love apple sauce with a roast dinner but these days I find it a bit boring when it’s apple and nothing else. Last night I was struggling to think of something to liven up some organic pork and invented a more interesting (IMHO) version that contains three of the best gut-friendly foods on the planet – four, if you count the prebiotic impact of extra virgin olive oil. It’s also incredibly simple and can be made in 10 minutes flat. This is a vegetable dish in it’s own right – not just a condiment.Continue reading
Linseeds are a fantastic female food. They are full of nutrition and soluble fibre and can support gut health, relieve constipation and aid safe elimination of oestrogen. They are a core part of any breast cancer protocol but… let’s face it… they’re not the most palatable of seeds. Linseeds are particularly helpful to support gut recovery during and after treatment.Continue reading
This is a recipe I make all the time but always forget to photograph. It’s incredibly quick and impressively tasty. I remembered my camera today so I can finally share it. This is definitely a dish that takes minimum effort and delivers maximum impact; it’s also endlessly versatile, depending on what’s in the fridge. Continue reading
I’ve been a Riverford customer for ever, or so it seems. My account tells me I’ve ordered from them 273 times (22.75 years of weekly orders) which means I placed my first order shortly after my diagnosis of breast cancer. They’ve been an important part of my drive to stay healthy: never more so than the way they’ve managed to keep all their customers supplied with fresh vegetables during the coronavirus lockdown. This weekend they added some Easter roasting joints to their website and I chose an organic duck. With only two of us for lunch on Easter Day, I ended up with much more meat than we could eat so I will be using it in various creative ways over the next few days. Tonight’s dinner was delicious!
We invited some dear friends to supper last night for an impromptu birthday celebration. Although I’m not the world’s most prolific or skilled baker I decided to make a cake. My inspiration was a delicious apple and almond cake I tasted at the delightful Southern Cross cafe in Edinburgh – it made such an impression on me that I vowed to recreate it. It’s supposed to have some flaked almonds on top to make it look pretty but the cupboard was bare yesterday so that didn’t happen. The resulting cake is both light and dense, moist and crumbly – easy to make and well worth the effort.
I’m always on the lookout for delicious and economical mid-week suppers and these hit the spot – they would also work well as part of a tapas-style feast. I served them last night with some fennel and orange slaw and some tahini yoghurt laced with chillies. They also taste good cold! Continue reading
I first tasted this slaw during a trip to Bologna several years ago, and it quickly became one of my favourite side dishes. A perfect accompaniment to fish, chicken or red meat, it works just as well without the olives.
Last year, on Christmas Day, we had the most delicious goose I have ever tasted — with crispy skin and dark, tender flesh you could carve with a knife and fork. This year I can’t resist a repeat run… Continue reading
I made this the other night to accompany some (home-cured) duck prosciutto. The duck was good but the salad took all the praise, so I thought I’d blog it in its own right. Continue reading
I’m a great believer that the proverbs and old wives’ tales that we learned from our grandparents were based in ancient wisdom that we ignore at our peril. So I wasn’t surprised to learn, during my functional medicine training earlier this year, that a daily portion of stewed apples can work miracles in just a few days to support and restore a healthy microbial population in the gut. Continue reading