Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
This recipe is for anyone who is clinging to these last few warm days of summer. It’s the end of my tomato growing season, my courgette plants are on the brink of shutting down, and the nights are slowly drawing in. So here’s a comforting summer-style galette making the most of those wonderful tomatoes. Other veg that would work well …
When you’re short on time but still want something freshly cooked without the hassle or the mess left after? Here’s my easy One Pan Boursin Pasta Bake which takes 5 minutes of prep and only makes 1 pan dirty! I’m using seasonal courgettes and tomatoes to provide 2 of your 5-a-day in this dish, but if you don’t have these, …
It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week: Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish. Serves 4 as a main Ingredients Method Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein
It’s British Tomato Fortnight as well as being halfway through the British Asparagus season, so I’m combining the two to make a delicious pasta salad that is perfect either hot or cold. Remember, allowing your pasta to cool helps create resistant starch which is fibre fuel for your gut microbes! Serves 3 Ingredients Method
An easy one-pan dish means cleaning up after eating is easy. Any leftovers are delicious the next day for lunch or dinner so don’t be put off by the large volume you make. Serves 6 Ingredients 1 large red onion, sliced 400g courgettes, roughly chopped 2 sprigs of rosemary, leaves removed 5 sprigs of oregano, leaves removed 4 garlic cloves, …
Blackberries are a quintessential fruit of British summer. Growing wildly in hedgerows all over the UK, these delicious dark jewels can be easily picked at your leisure for both sweet and savoury dishes. Serves 4 as a starter Ingredients 180g log of goats cheese 200g blackberries 1 tsp extra virgin olive oil 1 tbsp honey A few sprigs of thyme …
Do you like broad beans? I think they’re a little bit like Marmite, you either love them or hate them. And I also firmly believe that those leathery little jackets surrounding each green bean is responsible for so many people not liking them, including to some extent, myself. They’re currently in season (from the end of June to the middle …
I’m not sure it would truly count as Spring if I didn’t make something glorious and green with wild garlic! If you can’t get wild garlic, or it’s out of season, you can use garlic chives as an alternative and still get that lovely allium flavour through the dumplings. If you can’t get these either you can replace with spinach, …
Still looking for ways to use up your pumpkin this year? I’ve covered using the skin and the flesh, so not it’s time to talk about seeds! I don’t even wash the seeds, contrary to what many other people suggest. This helps keep the recipe as simple as possible, and also means that any pumpkin fibres still attached will soak …
This is the perfect way to use up any pumpkin scraps you may have from Halloween carving! I’ve paired it with some carrot for an extra golden beta carotene boost, making the whole dish a gorgeous golden hue. It is estimated that 14.5 million pumpkins will be wasted in the UK this year. Carving pumpkins are edible, from the skin …