Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Soup with a delicious autumnal twist making the most out of seasonal pumpkins which are being carved up for Halloween. Sadly, over half the pumpkins carved at Halloween are under-utilised. The flesh and seeds of carving pumpkins are all edible, even once they have been carved. Pumpkins are a great source of beta-carotene, the precursor to vitamin A as suggested …
All the autumn flavours in this alternative risotto using pumpkin and sage. Technically, I am using a squash, Crown Price squash to be precise, but any pumpkin or firm squash will work in its place. While I am always a fan of leaving skins of fruits and vegetables for the increased fibre and reduced time for cooking, I have removed …
Seasonal autumnal butternut squash, roasted to maximise the flavour. Leaving the skin on the squash increases the fibre content, so don’t be tempted to peel! It’ll save you time, keep your gut bacteria happy, and increase the flavour of the whole dish as it caramelises in the over from its first roasting! I like to leave everything a little chunky, …
Autumn is upon us, so therefore so is soup season. I always enjoy a good bowl of hot soup on a crisp cold Autumn day, but sometimes I find myself wondering how to get the protein in for the meal. Using beans, pulses or lentils is a great way to include some protein in a soup meal. In an effort …
A really delicious way to use up any excess kale
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 …
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 …
I’m trying to find some inventive ways to use up the leftover beetroot leaves as I process them to try to preserve the taste of summer. Beetroot leaves are so similar to perpetual spinach or Swiss chard. For every homegrown beetroot given out, I also say to my willing receiver “did you know you can eat the leaves too?” There …
Got some leftover risotto from my Beetroot and Goat Cheese Risotto recipe? Here’s how to turn it into a delicious alternative dish which will give you an excuse to make extra risotto next time! Alternatively, you could make these beetroot and goat cheese risotto cakes from the get-go, but it’s best to cool the mixture in the fridge overnight. This …
When you’re growing so many courgettes you simply don’t know how best to eat them! This seems to be my 2020 courgette staple dish, I find myself making them on a weekly basis, and they make the most amazing starter or side to a lunch or dinner. I usually favour the traditional chip or wedge shape, but they also do …