This fragrant, warming dish is especially satisfying during the winter months. Serve it with a grain, such as rice or quinoa, to help soak up the sauce and make it a complete meal. If you have leftover sauce, serve it the next day for lunch over low-FODMAP pasta, plus any chicken and low-FODMAP vegetables that might be lingering in the fridge. This recipe is not suitable if you have reflux.
Author: Chef M
Just a tad of sweetness from maple syrup and crunch from sesame seeds for this addictive healthy snack.
This is a simple wholemeal sourdough, which you can adapt infinitely, in the same way as the basic bread recipe. I have also given you the River Cottage variation.
This dish is a tasty jumbled heap of shredded bread, crispy vegetables and egg, seasoned with a fiery mix of spices. It’s a perfect way to use up old rotis and any veg that might have overstayed its welcome in the bottom of the fridge. Part roadside spectacle, part musical entertainment, in Sri Lanka the chefs use huge, noisy metal blades to rhythmically chop and mix everything until it comes together in one democratic and harmonious ensemble. You don’t need a metallic orchestra for this recipe, however: a frying pan, sharp knife and some enthusiasm will do.
Deep-frying sprouts provides crunch, caramel and browning flavours on the outside, but because the process is quick, the centre is sweet, not sulphurous, and retains a pleasing bite. It’s an ace way to cook and serve these tightly packed little brassicas, and fun to make and serve too. I suggest seasoning them with celery salt and white pepper, though standard sea salt and many twists of the black-pepper mill would be good too. You could even try a sprinkling of sweet spices, such as cinnamon, cardamom or nutmeg. Turkey, in any form, is an obvious match for deep-fried sprouts. I’d…
If you buy cockles in their shells they need to be thoroughly cleaned in plenty of cold running water and then preferably left overnight in the fridge in a bowl of cold lightly salted water with some plain flour sprinkled over the top. Ingesting the flour will encourage them to spit out sand and dirt. Wash the cockles again the following morning in more cold running water.
I’m a junkie for pesto and obviously dough as well, so this is the best arrangement ever!Ya that dough! You’ll be a master baker in no time. I believe in you. But I’m warning you: these are extremely addictive and the kind of thing that will certainly ruin your dinner. I’m sure you’re okay with that since you’re an adult after all!
This is a classic fridge pickle spicy, sour, and crunchy. They’re so good right out of the jar, but these spicy carrots also make zingy additions to potato and grain salads, sandwiches, and really anything that needs a little punch. These pickles will keep in the fridge for months, but when the carrots are gone, just shove more vegetables in there the brine will work its magic on anything from green beans to radishes to fennel.
Roasting the onion, asparagus, and salmon on a single baking sheet makes this restaurant-worthy meal a snap to clean up.