Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Combining deliciously roasted and sticky garlic with vitamin D-enriched mushrooms (read my previous post on enriching your mushrooms with vitamin D by clicking here) for a delicious and nutritious spread. Make a large batch and I promise you won’t regret it! Try serving these up as little canapes on thinly sliced toasted bread at your next dinner party. Makes 17 …
If you ever have stale sourdough bread, here’s the easiest way to use it up. No food waste in this house, they keep in an airtight container for a few weeks ready to sprinkle on anything that needs and extra piece of crunch! The recipe is super easy, I roughly uses 1 sprig of rosemary, 1 clove of garlic and …
Blackberries are a quintessential fruit of British summer. Growing wildly in hedgerows all over the UK, these delicious dark jewels can be easily picked at your leisure for both sweet and savoury dishes. Serves 4 as a starter Ingredients 180g log of goats cheese 200g blackberries 1 tsp extra virgin olive oil 1 tbsp honey A few sprigs of thyme …
We’re in the middle of a heatwave, and you’d be forgiven for thinking I had lost the plot as it may sound like a weird combination, but honestly you have to try it before you judge. I also think the secret is the perfect pairing is with the use of Alpro Soya Vanilla drink. Completely unendorsed, I fell in love …
Do you like broad beans? I think they’re a little bit like Marmite, you either love them or hate them. And I also firmly believe that those leathery little jackets surrounding each green bean is responsible for so many people not liking them, including to some extent, myself. They’re currently in season (from the end of June to the middle …
I adore asparagus season, fleeting as it is. Therefore having it for breakfast seems the perfect way to enjoy the season to the max. I love having asparagus soldiers dipped in a soft-boiled egg. But if I have the time I love nothing more than griddling it over a hot pan and serving it with a beautifully soft poached egg …
I’m not sure it would truly count as Spring if I didn’t make something glorious and green with wild garlic! If you can’t get wild garlic, or it’s out of season, you can use garlic chives as an alternative and still get that lovely allium flavour through the dumplings. If you can’t get these either you can replace with spinach, …
These citrusy hot cross buns are plant-based using vegetable oil and dairy-free milk to create an enriched dough without the use of dairy and eggs. Makes 9 buns Ingredients For the buns 2 oranges, zest and juice 100g sultanas 100g strong wholemeal flour 250g white strong flour 30g rapeseed oil, plus a little extra 7g yeast 30g caster sugar 50g …
I love this simple combination. It’s a great base for so many different dishes, and it’s perfect for Veganuary. Tofu is a good source of vegan protein, while also being a source of calcium if it’s been set with either calcium sulfate or calcium phosphate. Other vegetables that work really well in this include: Marrow Squashes Pumpkins Mushrooms Tomatoes Onions …
These little fritters have two main differences from the traditional falafel you would normally buy. Firstly their main ingredient is yellow split peas, as opposed to the traditional chickpea or fava bean. Secondly, they are baked in the oven rather than deep-fried. If neither of those facts have offended you then you’re in for a treat! These make the perfect …