Gluten free and low FODMAP mince pies, with melt-in-the-mouth pastry and a delicious mincemeat style filling that tastes just like the real deal.
Gluten free cookies, studded with chunks of white chocolate and macadamia nut. Crispy on the outside and gooey in the centre – a batch of these gifted to a friend makes for a very good gift.
Cheesy parsnip, sweet potato and herb crumble. Gluten free, low FODMAP and easily made vegan too. A goodie for cold days.
Quick, nutritious, big batch food that’s delicious any day of the week. No onions or garlic in sight.
Going old school this week with a Swiss roll! But with a twist – a gluten free pumpkin sponge with a hint of spice and orange zest, surrounding a silky, velvety, cream cheese icing swirl.
Prep for the week ahead by making a batch of this pumpkin sesame granola! It’s sweet, it’s a little salty and it’s got all the flavours I want to eat for breakfast in autumn.
My take on a rich and smoky vegetable chilli, with sweet potato, carrots and peppers – and a few squares of dark chocolate.
A secret layer of mayo and mustard results in the most delicate and buttery fish. Plus it’s all made on one tray AND is ready in thirty minutes.
Soothing, rich and delicious, broccoli florets break down in a garlic (oil), chilli, umami miso/anchovy and stock bath, before being stirred through brown rice pasta with lemon zest and plenty of cheese.
Rich and fluffy and golden blueberry corn muffins! Like regular blueberry muffins except sunnier.
Today’s recipe is a simple one, for a sweetcorn, tomato and feta frittata. One of my favourite things to cook in the summer months, it’s super versatile and a great way to reduce food waste.