Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
I love the colour of this dish. It can’t help but put a smile on your face. Such a bright red-pink colour from the fresh beetroots and it’s something that will also make your gut microbiota smile too…. if they had faces! Beetroots are naturally high in nitrates, something that has been found to help reduce blood pressure, improve blood …
I’m a firm believer that curries taste best when cooked long and slow, and often taste best the next day once the flavours have had time to mingle. However, there is always an exception to the rule, and this is it. For those who are growing their own beans, you may be over-run with a large glut and not sure …
Late spring, or early summer means thinning the carrots out at the allotment so we can grow some nice big carrots ready for long winter days. I always get sad at being forced to choose which carrots will go on to grow, sometimes to the point where I leave too many baby carrots in the soil. I always try to …
At present I currently have courgettes coming out of my ears! 1 courgette plant would be sufficient to feed a small family with a steady supply of courgettes each week. So naturally we have 10 plants (not to mention the questionable marrow-looking plants) and I am spending all my free time trying to work out new ways of giving courgettes …
I love halloumi. The salty, squeakiness is irresistible in my household, so we always have a block or two in the fridge ready for when the fridge is a little bare. Although I am probably part of a small minority who actually likes halloumi cold, although I am in agreement that hot, crispy, golden and squidgy halloumi is the best. …
Miso is a kitchen shortcut to a deep umami flavour boost for so many different dishes. My miso aubergine in influenced by the Nobu miso black cod. I’ve changed up a few ingredients to make it slightly healthier, and this works on cod too, so for those who eat fish, you can make the same marinade, but cook the fish …
I have lovely fond memories of walking into Godalming high street and lunching with friends in the local vegetarian and yoga café. This gorgeous café, Café Mila, inspired this dish. Here I have had countless macaroni cheese dishes after walking several miles to get there, all as part of a team challenge to accumulate the highest number of steps. I …
Sticky slow-roasted tomatoes and crumbled goats cheese over a tomato risotto. A delicious summertime recipe I made in honour of British Tomato Fortnight. It uses my slow roasted tomatoes which helps increase their lycopene concentration, which is a type of antioxidant found in lots of yellow to red colours fruits and vegetables. In the case of tomatoes, processing helps increase …
These tomatoes are so delicious and their flavours are concentrated due to the slow and low cooking. Additionally, the lycopene content of slow-roasted tomatoes is increased due to concentration from loss of water, as well as a break-down of cellular structures which helps release the lycopene and make it more bioavailable for us to absorb. Lycopene is a compound found …
A delicious recipe to use plums up which may be a little to soft, or if too sharp this is sure to sweeten things up! Serves 2 Ingredients 15g cold butter, cubed 20g plain flour 20g ground almonds 25g oats 20g caster sugar 3-4 plums (around 240g in total), stoned and cut into large chunks 4 tbsp elderflower liquor or …