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
This one’s more of a tip than a recipe. When I was racking my brains for good low carb nibble just recently I spied a jar of Brindisa garlic cloves in the fridge that were a bit neglected and a new nibble idea took shape. Continue reading
Thanks to the unpredictable contents of my Riverford box, I’m always looking for new ways to combine vegetable in a healthy and delicious way. This was yesterday’s experiment which really tickled my tastebuds in a way that made it an instant share.
Although this recipe is a little higher in carbs than I normally include (containing roughly 10g carbs per 100g) a small portion (c.150g) in an otherwise low carb meal should not threaten ketosis once you are keto-adapted.
You know how I feel about cake and desserts: even when they’re made with the best ingredients, they are too energy dense for every day scoffing. That’s why making a cake is a treat – because we don’t do it very often.