Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Seasonal savoury scones. If you can’t get wild garlic, or it’s our of season, substitute with chives, spring onions, or spinach with a small clove of grated garlic. Don’t like sheep’s cheese? Whatever cheese you like would be suitable as long as it is medium-hard e.g. Gruyere, Manchego, Cheddar, Wensleydale, Goat’s etc Makes 9 scones Ingredients 125g plain wholemeal flour …
When cauliflower cheese and macaroni cheese collide. I made this recipe for child nutritionist Charlotte Stirling-Reed. She loved the idea of these muffins for baby led weaning. For more information on this topic head to her website. Makes approximately 15 muffins Ingredients 180g macaroni – I have used a high fibre variety 150g broccoli, cut into small florets 150g cauliflower, …
Could wild garlic be a low FODMAP alternative to garlic? A 2019 paper investigated the fructan content of wild garlic and other herbs commonly used in Bulgaria. From their analysis, the authors found that the total fructans (FODMAPs) were lower in wild garlic in comparison to chives (2.2g vs 5.7g per 100g dried weight). Interestingly, people following low FODMAP diets …
Best of both Apple and Cinnamon Hot Cross Buns combining the goodness of wholemeal flour with sweet cinnamon and apple to give a delicious but healthy twist to this Easter classic. This recipe is adapted from Julie Jones‘s Soulful Baker cookbook. Makes 9 buns Ingredients For the buns 50g butter, melted 175g strong white flour 175g strong wholemeal flour 35g …
So there’s the TikTok trending baked feta and tomato pasta, and you thought it couldn’t possibly get any easier, and yet here it is. 5 minutes of food prep, bang it in the oven and 45 minutes later you simply stir and serve. It’s perfect for busy mums juggling young children thanks to swapping out the feta for ricotta cheese. …
Making your own baked beans can be so satisfying and give you greater control over what goes into them. A quick investigation into baked beans sold in UK supermarkets shows that the average 200g portion of standard baked beans will contain 1g of salt (ranging up to a staggering 1.6g). It’s Salt Awareness Week (8th-14th March 2021), which aims to …
The easiest (and quickest) way to use up some brown Fairtrade bananas from the bottom of your fruit bowl. These little cakes make the perfect pudding in a hurry. There’s also no added sugar thanks to the natural sweetness of the extra ripe bananas, and the addition of a date. Each cake provides you with 4 different plant points for …
I love the combination of sage and squash. It’s one of my favourite winter flavour duo! Delicious any time of the day; serve at brunch with an egg cooked to your liking, or serve as lunch, or even dinner as a starter or main dish. These would be delicious with a soured cream sauce on the side, or make a …
Seasonal root vegetables make a simple, but super tasty soup which packs a punch. Fresh horseradish is super pungent and will got “straight up your nose”. I suggest starting with half the amount of fresh horseradish and tasting before adding more. Once you find the level you’re happy with you can stop. However, if you accidentally over do it, add …
An easy tray bake recipe I wrote for Charlotte Stirling-Reed which is suitable for the whole family. Make a large batch and have leftovers for your lunch the next day. If you are short on time you could use frozen chopped peppers and onion to save a bit of preparation time. And if you don’t have fresh tomatoes you could …