I tried this for the first time last night and started a whole new love affair with kale: I used curly (Riverford organic kale is quite honestly the best I’ve ever tasted) but you can use any kale you like. The great revelation for me was the crispy topping created by the alchemy of kale and cheese – absolutely delicious. Continue reading
Fritatta (fritattae? fritattas? frittatuses?) are one of the simplest and most delicious ways to eat supper. This one, stolen from Nigel Slater’s wonderful little cook book Continue reading
A great warm salad that can be adapted to suit whatever’s in your your fridge and store cupboard. Continue reading
This works well for a light supper or as an accompaniment to beef and pork. It works equally well with mild or strong cheese, depending on your preference. I think it’s particularly good with gorgonzola dolce. 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
Coconut based soups are one of the best bits of low carb dieting. This one is delicious.
600ml Chicken Stock
800g Butternut squash, seeded and peeled
4 tbsp Olive oil
3 Dried kashmiri chillies Continue reading
One of my favourite cook books for low carb is Diana Henry’s Cook Simple. This recipe for Turkish aubergines is a weekly feature on the Waldron supper list. Continue reading
I’m always on the lookout for carb susbtitutes that provide healthy, dissident alternatives to stodge. This one from my new, favourite cook book, Smashing Plates, by Maria Ella is on the menu tonight.
We’re out in Turkey enjoying the amazing climate and incredible food. Breakfast this morning was incredibly Dissident: Turkish yoghurt, extra virgin olive oil, dried cherry tomatoes and fresh (not dried) almonds. We’ve got mandarins, pomegranates and bananas growing around our villa. Continue reading
As easy as it gets, this salad is healthy and satisfying. It makes a satisfying lunch all on its own, or a great accompaniment to lamb chops of cold chicken. You can beef it up with some feta cheese, if that isn’t a contradiction in terms. Choosing your oils is an art form in itself for changing the flavour every time! Continue reading