This is a rough recipe, as it’s dependent on several factors: In all honesty, these weren’t the easiest recipe I’ve ever made, but I did think they were worth all the extra effort. Your gut microbes will also love this recipe due to the resistant starch formation in the risotto when it’s left overnight in the fridge. Ingredients Method
Whipped Lemon Ricotta and Basil Courgettes
This is a great dish to have as a sharing starter in the middle of the table with people dipping chunks of sourdough bread in, scooping up a delicious bite-sized piece of summer. Serves 4 Ingredients To serve Method Per serving of dip: 330kcal/ 24g fat/ 12g saturated fat/ 5.4g carbohydrates/ 1.9g fibre/ 22g protein
Preserved Lemon Courgettes on Garlic Yoghurt
If you grow courgettes, you’ll know you can easily be overrun with them! As part of National Allotments Week I’m pledging to help you use up your courgettes this year in a series of dishes all revolving around the humble courgette. This is an effortless dish, requiring zero cooking, making it the perfect heatwave meal to prepare. Serves 2 Ingredients …
Roasted Smashed Potatoes with Broccoli and Beans
If you cook potatoes and then let them cool overnight you can create something called resistant starch, which, as the name suggests, is resistant to digestion. This means that you get to eat delicious-tasting food, and your gut microbes also benefit from the starches, which we are unable to digest, but they love! Serves 3 Ingredients Method Per serving: 350kcal/ …
Sausage Rolls
These sausage rolls come together really easily with minimal effort, but maximal taste. Perfect to rustle up ready for a picnic when the weather looks promising without unnecessary additives in them! Get the kids involved with mixing, rolling and supervised cutting. Makes 12 sausage rolls Ingredients Method Per sausage roll: 198kcal/ 13g fat/ 5.1g saturated fat/ 10g carbohydrates/ 1g fibre/ …
Griddled Manouri & Fig Salad
I know a lot of people love feta, but I’m afraid for me it’s one of my least favourite cheeses. I personally find it too salty, but when I saw this cheese I knew I needed to try it because I love goats cheese. For me this wasn’t as salty in taste as feta, as well as being much milder. …
Lemon Asparagus Barrata Toast
June 21st marks the end of British asparagus season, so I’m celebrating it in the same way I started – griddled and on toast with cheese. It’s a simple yet satisfying flavour combination which is the perfect brunch or light dinner. Serves 2 Ingredient Method
Smoked Mackerel Potato Salad
This potato salad is for all those mayonnaise haters out there! I’m using lemon juice, extra virgin olive oil and Dijon mustard as the base of the sauce, and keeping it light by using a load of chopped herbs, capers and gherkins. Cooking and cooling potatoes allows for the starch to retrograde into something called resistant starch. Our bodies are …
Mushrooms & Spinach on Toast
The Easiest Bank Holiday Brunching that’s perfect for my savoury tooth. It would also make the perfect light dinner, or post-gym meal thanks to the combination of carbohydrates, protein, and healthy monounsaturated fats in this dish. Serves 1 Ingredients Method
Lemon Orzo with Quick Pickled Onions
I made these quick pickled onions for some friends when I recently visited them in Portugal; they absolutely loved them! This is a really easy and quick way to take the edge off raw onions, something I personally don’t always enjoy. I also love the pop of hot pink colour they add to the dish; the longer you leave the …