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!
The Riverford broad beans were too good to wait…
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.
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
This was one of those accidental salads that worked so well I felt duty bound to write it down and share it with you. Therefore, apologies for the photo because, as so often happens, it wasn’t until it was half-eaten that I realised how good it was! Continue reading
Inspired by a recent visit to Juliet’s (my favourite Tunbridge Wells café) this salad is the perfect accompaniment to grilled or barbecued meats; tonight it is going to sidle up to a grilled lamb chop from Speaight’s butcher. To me, supper doesn’t get any better than this! However, this salad would also make a delicious and nutritious lunch. Hope you like it as much as we did!
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.
I’ve fallen in love with soup all over again while I’ve been recovering from surgery. It’s such a good way to deliver nutrients into your system when your digestion is compromised by trauma and antibiotics. Friends have provided delicious new recipes and I’ve rediscovered some old ones – like this blue cheese and celery soup that I haven’t made for years. Continue reading
My nutrition clients often ask me what they can dress their salad with, since most off the shelf varieties are packed with added sugar and dubious fats. My stock reply has always been olive oil and lemon juice… Simple, but not exciting. Lately I’ve been inspired to create something with a bit more punch. 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