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
Tag: herbs
Prosciutto and strawberry canapés
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
Whole Sea Bream with Rocket, Rosemary and Garlic Pesto
I needed an uber-simple but ultra-healthy supper last night. Hubby was going to yoga (very impressive) and I was very tired. Fish and broccoli was the plan, but how to make it delicious as well as speedy? Here’s what I did: Continue reading
Cauliflower, lentil and halloumi salad
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
Celeriac and Apple Remoulade with Smoked Mackerel
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
Tucked-up peppers
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
Spicy Mexican Bean and Green Salad
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.
Warm Salads: the easy way to ten-a-day
You can’t have missed last week’s headlines announcing that the five a day target needs to double. The New York Times led with ‘You’re going to need a bigger bowl‘.
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
Scallops and bacon with samphire and peas
I’ve recently subscribed to Fishbox in an attempt to get more fresh fish into my diet which is both responsibly caught and carefully selected. My first couple of boxes have been a great adventure and I’m looking forward to eating a wider variety of fish more regularly. Continue reading
Accidental Summer Salad
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
Power Through Your Plate 