Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
I couldn’t get the thought of this sandwich out of my head, so I had to make it! I thought the green of the wild garlic running through the mayonnaise would be much brighter, but I do love the way the purple and orange colours of the slaw still shine through. If you don’t eat meat this would be delicious …
I’m still trying to savour the wild garlic season, and I love baking it into bread. You can freeze the bread and use it in the months to come so further preserve the flavour of it. For more information about making sourdough and the various stages visit my page on sourdough bread. Makes 2 x 9″ square tins, but you …
If the thought of making hot cross buns with chocolate and orange is too exotic for you, why not try my Best of Both Apple and Cinnamon Hot Cross Buns which are more traditional. But for anyone who isn’t put off by the thoughts of an unconventional hot cross bun, you’re in the right place! My Best of Both Chocolate …
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 …
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 …
I always seem to have too much kefir, and never enough when I actually want to use it for my breakfast! If, like me, you seem to be making a lot of kefir for it to go too sour for your taste, don’t be fooled into throwing it away. That really upset me at first, when I didn’t understand my …
Sourdough. Risen with wild yeast, which come from Bert who lives in my fridge. Something so simple it is literally flour, water and salt. That’s it. It’s as simple as that, yet can be transformed into the most delicious bread. My recipe takes around 36 hours, and while it’s got only a few steps which require a lot of attention, …