Pulled Pork
Jan15

Pulled Pork

Mexican food has kept me sane this past decade as I’ve navigated the world of gluten and dairy free eating. Almost all mexican restaurants cater for us with corn and rice based options so it is not only a staple when I eat out, but makes its way into our weekly menu often. I first tried a pulled pork recipe when the adorable Jamie Oliver demonstrated one on his cooking programs – I have no idea which program and have never...

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Green Beans & Bacon
Jan02

Green Beans & Bacon

When you’re first trying to eat healthy, it seems like you are being punished and all the tasty things taken away. There’s a couple of simple ways to avoid feeling deprived, and that is to allow yourself a wide range of good fats (as fat carries flavour) but increase your intake of vegetables, in particular the green ones. Bacon really helps you get used to the flavour and overcome that ‘you don’t make friends...

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Pea and Ham Soup
Jun08

Pea and Ham Soup

Without a doubt my favourite soup, pea and ham is the perfect balance of all the best flavours and is packed with nutritional goodness. My guests are usually surprised to find out that Pea & Ham soup has almost every vegetable in it, well at least my version does, which means it works as a main meal. Ingredients  1 large ham hock 500g bag of dried split peas 2 large carrots 1 x turnip 1 x swede 1 x potato 2 x celery sticks 1 large...

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Roast Vegetable Salad
Jan31

Roast Vegetable Salad

What a delectable and healthy salad, full of colour and goodness. It takes a little time to prepare all the vegetables but the effort is well worth it. When blanching the vegetables do each type seperately.  Put on a pot of water and bring to the boil then add vegetables, bring back to the boil then take out with a large straining spoon and plunge immediately into iced water, this helps keep the beautiful green colours. Keep the water...

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Cheesy Vegetable Bake
Oct14

Cheesy Vegetable Bake

I have made this dish at least 20 times and it has never been the same twice, but the recipe below forms the basis of what has now become one of my kitchen staples. I find it works better in winter as it is warm and wholesome, but can be served in summer with salad. I know it is time to make a vegetable bake when I have 1 or 2 of every vegetable left in the fridge but not enough to prepare a side with each – it is the ‘use...

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