Food Articles

Green Salad with Green beans, Peas, and Buttermilk Ranch Dressing

I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French vinaigrette, which is sometimes slightly creamy, courtesy of a large dollop of Dijon mustard, but it’s fun to swap out another dressing from time-to-time for decidedly different results. Buttermilk dressing isn’t something one finds on menus in France, although buttermilk…

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Spicy Sichuan Pork & Noodles

Spicy Sichuan Pork & Noodles I love love the unique peppery tanginess of sichuan pepper corns. It’s like a savoury version of sherbert. Some fun for your taste buds! This is essentially a Chinese take on good old ‘spag bol’ given a flavour boost with the sichuan, soy sauce and chilli. If you don’t have any sichuan peppercorns, it’s still a really lovely dish without them! I’ve made it low carb by using sprialized zucchini. Of course, if I’m dishing…

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Tandoori Tofu and Cauliflower Taco’s – National Vegetarian Week

Tandoori Tofu and Cauliflower Taco’s- National Vegetarian week  We find ourselves in unspoken compromise in our house. Well it is unspoken most of the time. I like to escape with documentaries on the breastfed her children until they were eight years old whilst mister wants to watch Britain’s got talent or a magician in action. To be fair neither of us seems to find the time to actually focus on a TV programme anyway. I like mountains and he likes…

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Bubble and Squeak

Bubble and Squeak is a traditional English dish, served as a hash of leftover roasted vegetables. It can be made from a variety of vegetables, but potatoes and cabbage are almost always included; it can be served at any meal, and is a common accompaniment to a full English breakfast. This dish was first mentioned in the 1800s, but really fell into its own as a way of elongating meals during World War II, when food rationing was common. The…

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16 Tasty Ideas for Zucchini

Spicy Sichuan Pork & Zucchini Noodles recipe here. _____________________ I imagined I was going to begin this post with a story about how my garden is overflowing with zucchini. The sad truth is, my veggie patch this Summer is a long way from abundant. There has been some zucchini. And enough cherry tomatoes for a couple of salads. But that’s about it. Luckily I’ve been getting lots of delicious zucchini from the farmers market. So I haven’t been missing out…

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Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip

Crispy Chaat masala tofu salad with tamarind chutney and yoghurt dip I was 26, but came weeping childishly down the stairs of our new build home at that time, flaccid, tousled and seeking warmth and comfort and really, an escape. I discharged my strains in barely comprehensible trickles, “I don’t want to study any more I’m just too tired”. I drooped into my husband’s embrace, “I don’t wanna do it, I don’t want to”. Working full time and taking three…

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Deep Dish – Season One

As many of you may know, I’m a regular contributor to the Paleo Magazine Radio podcast, hosted by my friend Tony Federico (author of Paleo Grilling). About a year ago, Tony and I were discussing future collaborations, and in a fit of inspiration, we started tinkering with a new project — which is making its debut today. Deep Dish combines our collective interests — in recipe development, historical research, and radio broadcasting — to create something truly unique. We decided…

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Cheesy Tuna & Spinach Bake

Cheesy Tuna & Spinach Bake Growing up, tuna pasta bake was my favourite favourite thing to eat. This comforting bake using tuna, spinach and onions is just as warming and delicious, without the pesky carbs. It also happens to be much quicker and eaiser to make. Win! I love using frozen spinach because it’s so convenient, but you’re welcome to use any fresh greens. Just finely chop and wilt them with a little olive oil before using. enough for: 2takes…

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