Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
I’m trying to find some inventive ways to use up the leftover beetroot leaves as I process them to try to preserve the taste of summer. Beetroot leaves are so similar to perpetual spinach or Swiss chard. For every homegrown beetroot given out, I also say to my willing receiver “did you know you can eat the leaves too?” There …
Got some leftover risotto from my Beetroot and Goat Cheese Risotto recipe? Here’s how to turn it into a delicious alternative dish which will give you an excuse to make extra risotto next time! Alternatively, you could make these beetroot and goat cheese risotto cakes from the get-go, but it’s best to cool the mixture in the fridge overnight. This …
I love the colour of this dish. It can’t help but put a smile on your face. Such a bright red-pink colour from the fresh beetroots and it’s something that will also make your gut microbiota smile too…. if they had faces! Beetroots are naturally high in nitrates, something that has been found to help reduce blood pressure, improve blood …
I’m a firm believer that curries taste best when cooked long and slow, and often taste best the next day once the flavours have had time to mingle. However, there is always an exception to the rule, and this is it. For those who are growing their own beans, you may be over-run with a large glut and not sure …
Late spring, or early summer means thinning the carrots out at the allotment so we can grow some nice big carrots ready for long winter days. I always get sad at being forced to choose which carrots will go on to grow, sometimes to the point where I leave too many baby carrots in the soil. I always try to …
At present I currently have courgettes coming out of my ears! 1 courgette plant would be sufficient to feed a small family with a steady supply of courgettes each week. So naturally we have 10 plants (not to mention the questionable marrow-looking plants) and I am spending all my free time trying to work out new ways of giving courgettes …
I love halloumi. The salty, squeakiness is irresistible in my household, so we always have a block or two in the fridge ready for when the fridge is a little bare. Although I am probably part of a small minority who actually likes halloumi cold, although I am in agreement that hot, crispy, golden and squidgy halloumi is the best. …
This is my brother’s favourite quiche. Full of delicious spinach, and a surprise ingredient, cottage cheese. I’ve added a few extra ingredients to the traditional recipe we originally used, this is to add a little extra fibre diversity, but also gives a little more depth of flavour. The surprising use of cottage cheese in this dish means that some of …
Miso is a kitchen shortcut to a deep umami flavour boost for so many different dishes. My miso aubergine in influenced by the Nobu miso black cod. I’ve changed up a few ingredients to make it slightly healthier, and this works on cod too, so for those who eat fish, you can make the same marinade, but cook the fish …
Yellow split peas are such a versatile bean. So simple to cook and they make a really mean curry as would any lentil. Yellow split peas are also extremely high in fibre, containing around 16g fibre per 100g cooked peas. In comparison, red lentils provide 6g fibre, and green lentils 8.7g when cooked. Yellow split peas also retain a firmer …