Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
A really easy toastie recipe with the added nutrition from chia seeds to make the quickest jam ever! The chia seeds soak up any liquid from the crushed blackberries, helping to thicken the juices so it works as a spread for the toastie, whilst adding a little extra fibre and healthy polyunsaturated fats. The sweet sharpness of the seasonal blackberries …
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 you’ve been on Instagram for just a minute you will probably have seen these trending pizza sandwiches. They’re delicious. I highly recommend you make these! I’ve used my sourdough pizza base recipe, and then any surplus dough I used to make extra pizzas for easy mid-week dinners! Serves 3 Ingredients Method
If you ever have stale sourdough bread, here’s the easiest way to use it up. No food waste in this house, they keep in an airtight container for a few weeks ready to sprinkle on anything that needs and extra piece of crunch! The recipe is super easy, I roughly uses 1 sprig of rosemary, 1 clove of garlic and …
I adore asparagus season, fleeting as it is. Therefore having it for breakfast seems the perfect way to enjoy the season to the max. I love having asparagus soldiers dipped in a soft-boiled egg. But if I have the time I love nothing more than griddling it over a hot pan and serving it with a beautifully soft poached egg …
When I presented seeded multigrain sourdough bagels to my brother, the first thing he said was that I needed to make cinnamon and raisin sultanas. So grateful(!) but I took the constructive criticism and made this recipe for him. I’ve adapted the Margot Bakery sourdough bagel recipe. It’s a great recipe, however, I could never fit 12 bagels onto my …
I made this for my friend who is an avid supporter of my sourdough pizzas, simply to give her something different to try. She may have protested slightly at the thought of having a “salad pizza”, but at the end of a week’s stay with me in my lockdown food bubble, this turned out to be one of her favourite …
Simple, classic, completely delicious. You could pimp it out with any toppings you wish, or just keep it as is. The trick is to have a very thick pizza pan or a pizza stone. These retain the heat when you put the pizza on to cook, resulting in a crispy base. I use a cast iron pizza pan, which can …
Easy to make sourdough pizza bases which are almost foolproof. You will need a minimum of 4 hours to make the bases, but in cooler temperatures it may take a little longer. Alternatively you can make the dough over a longer period of time in increase the flavour complexity of the base by allowing a longer fermentation. You can choose …
Sourdough crackers which use up all the left over sourdough discard, meaning that between each preparation of the leaven for baking, the discarded sourdough starter can be turned into their own item and reduce food waste. Simply store all the unused starter in a clean container in the fridge, topping it up as you make more starter. You can keep …