This is a recipe I make all the time but always forget to photograph. It’s incredibly quick and impressively tasty. I remembered my camera today so I can finally share it. This is definitely a dish that takes minimum effort and delivers maximum impact; it’s also endlessly versatile, depending on what’s in the fridge. Continue reading
Leeks, to me, are one of the most underrated vegetables. They are full of valuable prebiotic fibre and oestrogen detoxing sulphur and, cooked well, they become velvety and unctuous, complementing both meat and fish. The recipe below works well with any robust fish or seafood, it’s delicious with chicken or lamb, and even makes a great pasta sauce. (Black bean spaghetti is my new guilty pleasure!)
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
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
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
The perfect supper if you fancy a curry but can’t be bothered to cook it! Continue reading
A great warm salad that can be adapted to suit whatever’s in your your fridge and store cupboard. Continue reading
Delicious any time of year, the Italians tend to eat sausages and lentils on New Year’s Day to symbolise prosperity in the year to come. This dish heats up well the next day. Continue reading
Half pizza, half salad, half omelette (maths not my strong point) this makes a great supper dish and works cold for lunch next day too. Continue reading
I love aubergines and they are an indispensable low carb food, but I’ve always been a bit wary of cooking them because the results can be a bit too variable for my perfectionist personality! Continue reading
Power Through Your Plate 