Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Jerusalem artichokes are high in prebiotic inulin, which gives rise to their nickname of fartichokes! They are delicious and earthy, and are surprisingly versatile. Treat them like a potato; boiled, mashed, roasted or sautéed in a pan. Additionally they can also be treated like a water chestnut, eaten raw grated over salads or quickly cooked in a stir fry so …
This recipe is adapted from the Meat Free Monday cookbook. I don’t think I could have assembled the ingredients any better than them, so, as they saying goes, if it ain’t broke, don’t fix it. I do however alter the methods used. In the cookbook, they peel the peppers once cooked. You could do this if you wanted, but I …
This is almost store cupboard friendly…. In fact you could say it’s empty fridge friendly! I always use this recipe as a base, as it can easily be adapted to suit your needs. Whenever I look in the fridge and see some sad looking tomatoes at the end of the week, I know I can lovingly transform them into a …
One of my favourite ways to eat mackerel is as smoked mackerel pâté. I learnt this while working at Leiths School of Food and Wine, and it is something I’ve made ever since. It would also seem that I’m not the only one in my family to love this recipe. As soon as I took the packed of smoked mackerel …
Super easy to make, taking just the time of the pasta to cook, it’s seasonal, packed full of fibre, providing 5 sources of plant-based goodness….. what’s not to love?!? I leave the stems of the kale in. It adds an extra crunch to the dish, which I absolutely love, but also means maximising the fibre content of this dish as …
While for many Shrove Tuesday will mean pancakes for breakfast, I prefer to have my savoury pancakes for dinner! Whatever crepes you have left over can be donated to pudding in the form of lemon and sugar, but making this savoury dish is sure to be a crowd pleaser. You can use ready made thin pancakes, or crepes, as long …
I love this recipe as it’s so adaptable. Don’t have some of the ingredients? Substitute with what you’ve got in the cupboard or fridge. All you need are the staples: noodles, stock and sesame oil. These are the key ingredients which form your foundation. From there you can build it any way you like. And the best bit, the more …
This is my store cupboard staples easy curry. I always have the tinned goods in my cupboard as backup should I find myself without anything fresh to cook with. And the best part is it taste better a day or two old, so there’s no reason why you can’t make it on a Sunday, as I have, ready for a …
Refried beans are a party food staple in my house. I always make them whenever I’m having a gathering, but I have to be prepared and start the day before. However, this is the cheats version. I say cheat because I’m using already cooked beans from the tin. No need for soaking over night, or boiling for hours. You can …
A gorgeous winter salad which uses seasonal vegetables and lets them shine as stars in the dish. Kale, a vegetable best in winter, is roasted till crispy. If you’ve never tried crispy kale, now is the time! Combining both kale and lentils in this dish helps to increase the plant based iron. Additionally, kale is a good source of vitamin …