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
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!
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 invited friends for a casual supper last week and found myself at the last minute wishing I’d thought ahead to make some nibbles to get the evening started. Continue reading
When the weather is skorchio I love to spend half an hour in the cool of the kitchen before the heat gets going – pottering round and preparing something nice for supper. This morning, I was going to make my tried and tested stuffed peppers recipe when I spotted some prosciutto in the fridge and decided to experiment with a variation on a theme. Continue reading
The study found that up to 600g per person per day of vegetables leads to a reduced cancer risk and that 8oog reduced all cause mortality. Apples and pears, citrus fruits, green leafy vegetables, cruciferous veg and salads were all found to be helpful, with a particular emphasis on green-yellow vegetables and crucifers for cancer risk.
I know many readers greeted the news with dismay. It can be hard to meet those targets. Continue reading
I’ve written before about mid-week entertaining. It’s one of the great benefits of working from home, but I still like to get everything ready before the work day starts so that if anything happens to delay things at the end of the day, I’m still on track for a hassle-free evening with friends. Continue reading
I cooked this recipe twice in January, both times for large groups of people. The recipe doubles very successfully. We’re eating the last of it from the freezer tonight! The second time I added a bit more chilli – but it’s very much a matter of taste. Continue reading
I’ve cooked this warm salad several times now and it gets rave reviews, it makes a great starter or a light lunch. Even if you think you don’t like liver, chicken livers are mild tasting and full of good fats for brain and liver function. Continue reading
My lovely husband needed a little bit of cheering up last night and this perfectly hit the spot. Continue reading