The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!
1 leek, washed, cut in half and finely sliced
2 sprigs rosemary, leaves picked and finely chopped
a pinch of chilli powder (optional, to taste)
175g jumbo oats
200g mature cheddar, grated
Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.
Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.
Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.
Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffe...
A gluten free, low sugar, dairy free cake that is made without flour. It gets its bulk from desiccated coconut, while the pear makes it wonderfully moist. Coconut helps the thyroid and immune system, and although it is a rich in saturated fat, it is a type of fat that is used as energy rather than being stored as fat. A winner all round.
250g desiccated unsweetened coconut
½ tsp baking powder (gluten free if necessary)
3 medium eggs
100g xylitol (or coconut sugar is a good alternative)
Preheat the oven to 180C / 350F
Cake version: Line a 20cm (8inch) cake tin with baking paper and grease the sides with a little oil or butter.
Cupcake version: Place cupcake cases into your muffin tin. The recipe makes 12 cupcakes.
Core the pears and puree them in a blender.
Mix the desiccated coconut and baking powder in a bowl and stir in the blended pears.
Beat and eggs and sugar in a mixing bowl until pale and creamy – the whisk should leave a trail when lifted out o...
Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews. Pot barley is a whole grain and good source of protein, fibre and niacin. IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time. Very seasonal so give it a try.
2 tablespoons coconut oil or mild olive oil or butter
2 white onions, finely chopped
300g assorted fresh mushrooms, sliced
300g pot barley, soaked overnight and drained
25g dried porcini mushrooms, soaked for 30 mins and drained
1.2l hot vegetable stock plus the soaking liquid from the porcini
50g grated Parmesan cheese
2 tablespoon flat leaf parsley, chopped
Sea salt and freshly ground black pepper
Heat the oil in a heavy based saucepan and gently sweat the onions for 3-4 minutes until soft. Add fresh mushrooms and seat for another 6-8 minutes until they soften as well.
Pour in the pot barley and stir frequently for a couple of minutes.
These tasty vegetable muffins are just the thing for packed lunches, on the go breakfasts or picnic meals. The Italian word ‘frittata’ derives from fritto, to fry, and most frittata recipes call for you to fry the vegetables first, but we skip that step in these to make the process quicker. Eggs are one of the only foods that contain naturally-occurring vitamin D - something that we in Britain are usually lacking! Recipe inspired by “Hemsley and Hemsley’s “The art of eating well”.
Ingredients – makes 12
2 large pinches of sea salt
Large pinch of black pepper
3 courgettes, roughly grated
Handful of veg – try chopped red pepper, fennel or peas
1 chopped onion or leek, or some spring onions or fresh chives
1 large garlic clove, finely diced
1tsp dried oregano and a small handful of fresh parsley
Large handful of grated hard cheese* (Cheddar, Gruyère or Parmesan)
*For a dairy free version use a hard goat cheese
1. Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with...
It is apple season and the smell of crumble in the making is one of my favourite things about October! This recipe uses sweet dessert apples rather than tart Granny Smith apples, so no extra sugar needed for the filling. Get creative with variations, add a sprinkle of mixed berries for some “prettiness”, or combine apples and pears for a sweeter sensation. Serve warm with a dollop of Greek or coconut yoghurt.
For the topping:
30g whole-wheat / gluten free / millet / spelt flour (coconut flour does not crumble that well)
25g chopped pecans
1 tsp ground cinnamon
2 tbsp pure maple syrup / agave syrup
25g unsalted butter / coconut butter melted
For the filling:
750g chopped red apple*
2 tbsp cornflour
1 ½ tsp ground cinnamon
⅛ tsp ground nutmeg
1. Preheat the oven to 180˚C, and grease an 8”-square pan.
2. To make the topping, combine the oats, pecans, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the syrup and melted butter. Stir until fully incorporated.
Sometimes only cake will do! There is nothing like an afternoon cuppa with a slice of something delicious. If you find yourself scrounging for that something sweet try this delicious chocolate loaf. It also makes a great dinner party dessert served warm with fresh cream and berries. The protein from the eggs and almond flour balance out the banana and gives you a low sugar load treat. You should get about 12 slices from the loaf.
Prep Time 15 mins Cook time 30 minutes
180g coconut oil
3 ripe bananas – choose small to medium size
200g ground almonds
2 tbsp. cacao powder
1 tsp. bicarbonate of soda
1 tsp. vanilla extract
Preheat the oven to 180°c/350°F/Gas Mark 4.
Melt the coconut oil in a saucepan and set aside to cool slightly.
Separate the eggs and beat the egg whites until thick and fluffy.
In another bowl mash the banana and mix with the remaining ingredients including the egg yolks and...