This recipe works just as well for a winter starter as it does for a healthy packed lunch; the quantities in the recipe mean there’s plenty for both. 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
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.
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
One of the things I love best about summer is making a cooked salad and eating a delicious plate of it with a glass of red wine as the sun goes down in our west-facing kitchen. Continue reading
I don’t miss pasta one bit, but I do miss some of the sauces. Continue reading