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Sticky Toffee Pudding, one of my very favourite desserts! Here I played with coming up with a gluten free recipe that uses different sources of sugar instead of cane sugar such as dates (very sweet but because of their high polyphenol content they are shown to improve metabolic health). Coconut sugar (which gives this recipe an extra caramel flavour) and I used a good gluten free flour …
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It’s pumpkin and squash season!! This soup is hearty and warming and so easy to make. I like to use chickpeas or white beans as they add a smoothness once the soup is blended, with the bonus that they give extra protein and help thicken the soup. This soup should take no more than 30 minutes. I make a batch and any left over saves well (in …
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This is a recipe from my new book At My Table, which I am sharing to celebrate Chocolate Week. The pairing of bitter dark chocolate with smooth ground almonds is seductive. When you bite into the centre of a torte, you get a soft, melting and delicious mouthful. By using ground almonds instead of flour, you have a gluten-free dessert that is easy to make …
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Like my chia breakfast pudding this is another breakfast that needs only a short amount of time to prepare the night before. Once done you just leave it to soak overnight in the fridge and by breakfast time it’s ready to eat! Oats are a great source of slow releasing energy. Instead of sugar I use grated apple and dried apricots to sweeten the oats, and the hint …
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I have made these open sandwiches with pumpernickel bread, which is a slightly sweet rye bread. The base of Avocado is topped with a light layer of mayonnaise and then sweet, roasted red pepper slices and topped with either crumbled falafel or slices of firm marinated tofu. You could substituted for smokey firm tofu if you prefer, both give the sandwich a real flavour hit. Mix and match your ingredients …
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I think the juicy deep red cherries in this dessert make it look as beautiful as it tastes. I have altered this recipe from my Grandmother’s to use ground almonds rather than flour, as I think it adds more flavour. Cherries are a strong source of antioxidants, another reason to enjoy this satisfying summer pudding. Works really well with ripe apricots too. Serves: 12 Prep time: 20 …
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This month I wanted to concentrate on bright and colourful recipes, so the beetroot had to be part of this. This soup is so easy to make, it really showcases the earthy, flavoursome, sweet tones of this vegetable. The tip to boiling beetroot is to cook them in their skins with the top left on, then once they have cooked and they are cooled enough to touch, …
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This week I’ve been craving a chilled breakfast pudding that would replace porridge on a hot summers morning. Strawberries are now in season and, it’s Wimbledon… so they were a must! I love this recipe; it just takes 5 minutes to mix together the pudding ingredients the night before, then chill overnight and in the morning you have delicious, nutritious breakfast!! Top with chopped strawberries …
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These are a colourful, succulent addition to any barbecue, but they work really well cooked under a hot grill/broiler too. They consist of a variety of vegetable chunks alternated on the skewers with chunks of firm tofu or halloumi, then smothered in a layer of my smoked barbecue sauce. When making these with tofu I favour the firm marinated dragon tofu, but also firm smoked tofu works …
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Crumble is one of my favourite puddings. Soft fruit cocooned under a sweet, crisp topping; versatile enough to vary the fruit combination no matter the season. In this recipe I steep the rhubarb and apricots in earl grey tea rather than water, to infuse the fruit with a subtle, smoked bergamot flavour. Serves: 4-6 people Prep time: 15 minutes Cooking time: 25 minutes Gluten free (option) , Dairy free (option) Ingredients For the …
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This delicious, traditional Middle-Eastern recipe has it all. Baked eggs nestled in a bed of tangy and spicy tomatoes, red pepper, onions, smoked paprika with fresh flat leaf parsley scattered over the top. Perfectly more-ish with warm bread to mop up the juices. It’s so satisfying, I can’t decide whether it’s best for brunch, lunch or dinner. Making it all the more easy, you can …
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I love to make smoothies in the morning. They’re quick to make and can be packed full of such nutritious treats. I use a NUTRIBULLET ™ because it blends the ingredients quickly keeping the nutrients in tact. I keep a bag of shop bought frozen raspberries in my freezer, for when raspberries are out of season. They work really well and chill the smoothie without …
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This recipe is from my new cookbook, At My Table: I make these burgers with black beans because they are packed with protein and fibre. If you don’t have black beans, then kidney beans are a great alternative. I love them sandwiched between a burger bun with all the toppings – sliced pickles, tomato, onion, lettuce, melted cheese, Thousand Island dressing (or mayo and ketchup) and mustard. My advice …
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This recipe is from my new cookbook, At My Table: Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerant, double check that your baking powder is gluten-free. Makes: 14 – 16 Pancakes approx. 9cm (3/1 …
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It’s that time of the year when everything is growing again, coming into flower, when the garden looks abundant once more. The flavour of this week’s recipe reflects this, celebrating one of the great taste combinations, asparagus and peas, which here is enhanced with the flavour of fresh dill and lemon zest. Asparagus has come into season now, so I like to take advantage because …
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I am always looking for flavour combinations that make my mouth water. This is one of them; the delicate smoothness of the coconut combined with the sharp sweet flavour of the dried cranberries does it for me.
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My favourite breakfast cereal is about the alchemy of mixing a combination of three together to get the best variety of cereal textures. Then I sprinkle on pine nuts, pumpkin seeds and berries for the extra flavour and health benefits. The three I use most at the moment are Fibre Flakes, Crispy Rice & Mesa Sunrise. These work well together but of course use your own selection to get your favourite creation.
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