Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
I love making this sticky and sweet salmon teriyaki, and cutting the salmon into small cubes means that there are more sticky corners where the sugar from the honey can caramelise on the fish. It also means that you can cook the salmon in 10 minutes so dinner can be served quicker! In the UK we don’t consume enough oily …
I had a very similar salad in a restaurant recently for a friend’s birthday. I thought I could recreate it, with a slight nutritional twist whereby each serving provides you with an actual portion of salad! It’s just as delicious as the restaurant, but knowing it’s providing that little bit of extra nutrition makes me forgive the fact that I’m …
Rather than growing a carving pumpkin, I prefer to grow squash as they’re a bit more tasty than standard carving pumpkins. I’m also all about the guts, so in this recipe I’m using the whole of the edible pumpkins, with just the inedible stalk and pumpkin bum, aka the blossom end, left for the compost bin. I keep the skin …
This recipe is for anyone who is clinging to these last few warm days of summer. It’s the end of my tomato growing season, my courgette plants are on the brink of shutting down, and the nights are slowly drawing in. So here’s a comforting summer-style galette making the most of those wonderful tomatoes. Other veg that would work well …
It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week: Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish. Serves 4 as a main Ingredients Method Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein
What do Jerusalem artichokes, garlic, onions and leeks all have in common? They’re all prebiotics, which means they help feed the good bacteria in your gut. If you’re not used to eating lots of prebiotics in your diet, you may well feel a little gassy after, but that’s your gut microbiota enjoying these special fibres. When they enjoy them, they …
This was a childhood recipe I would make it every weekend. I loved this recipe so much, but the original recipe used cow’s milk. I’ve turned it vegan by using some unsweetened soya milk and rapeseed oil in place of the butter. I still get that nostalgic feeling when eating this vegan version. I’m using mushrooms which naturally contain vitamin …
Use your leftover vegetable peelings from your Christmas Dinner to make these delicious No Waste Vegetable Fritters. They are so versatile in terms of what vegetables you want to use in them. I have used a combination of potato, parsnip, carrot and sprout peelings, but other suitable vegetables include onion, cabbage, kale, cauliflower (leaves included), broccoli, mushrooms or leeks. Save …
For me, sausage rolls come out 2 times during the year; picnics and Christmas! While I do love a meat-based sausage roll, I wanted to create something which non-meat eaters could also enjoy without simply turning to a ready-made vegetarian sausage. This also means I’m having the benefit of plant foods, and less processed red meat which we know can …
No tricks, all treats here. Using dates to naturally sweeten these muffins with roasted pumpkin, autumnal spices and sultanas. Delicious as they are, they also can be topped with orange mascarpone icing for the final touch. Makes 12 muffins Ingredients 200g pitted dates 50ml boiling water 200g roasted pumpkin flesh 175g vegetable oil 3 eggs Zest and juice of 1 …