Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
This potato salad is for all those mayonnaise haters out there! I’m using lemon juice, extra virgin olive oil and Dijon mustard as the base of the sauce, and keeping it light by using a load of chopped herbs, capers and gherkins. Cooking and cooling potatoes allows for the starch to retrograde into something called resistant starch. Our bodies are …
I love making this sticky and sweet salmon teriyaki, and cutting the salmon into small cubes means that there are more sticky corners where the sugar from the honey can caramelise on the fish. It also means that you can cook the salmon in 10 minutes so dinner can be served quicker! In the UK we don’t consume enough oily …
Looking to increase your intake of omega-3 fatty acids when you don’t eat fish? Here’s an easy fix you can use to help increase your dietary omega-3 intake. Makes 20 servings Ingredients 100g pitted dates 30g chia seeds 30g linseeds 150g rolled oats 50g rye flakes 50g barley flakes 50g spelt flakes 100g chopped walnuts* 30g sunflower seeds 50g desiccated …
I love fish pie, and it’s often something I would order when eating out. I have always thought of fish pie as a difficult dish that requires a lot of food prep. While this isn’t my easiest recipe to make, it is not challenging at all. In fact, the most challenging part is the washing up afterwards as the full …
Getting oily fish in can be a challenge, and during lockdown I find it harder to get fresh fish weekly so I’ve been eating more smoked fish due to the increased shelf life. While I don’t plan on carrying this on beyond lockdown, and rather used smoked fish as a treat rather than a source of omega-3 fatty acids, for …
I call these Cornish crab nachos, not just because the crab I buy comes from Cornwall, but because this recipe is inspire by one of the best dishes I ate while I was on holiday there. Trying to recreate the same taste and flavours has been a task I have happily venture on time and time again. Now all I …
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 …