Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some […]
Tag: gluten free
Like most people, I’ve gone the vast majority of my life without even considering that you might be able to eat cauliflower leaves. When I’ve previously bought cauliflowers from the supermarket, they’ve barely had any leaves to speak of and I’ve never managed to successfully […]
It’s no secret that my general approach to cooking involves adding large quantities of garlic to everything. So, in the spring, when wild garlic is in season, it stands to reason that it features pretty heavily in my day-to-day meals. One of my favourite things to make with wild garlic used to be pesto; that was, until I made this creamy, wild garlic dip. It’s so good, I could just eat with a spoon! And it’s the perfect accompaniment for baked potato wedges, especially purple ones, because… well… the colours!
I’m lucky in that wild garlic grows in my mum’s back garden, but all it takes is a little walk in the woods and you’ll soon sniff out your own supply. In fact, that’s probably the best thing about wild garlic – it’s free! And, unlike other foraged foods, there’s less chance of you picking the wrong thing. All you need to do is smell the leaves!
Failing that, they do often sell it at farmers markets though.
In April and May, the leaves are at their best, but later in the season, you get the added bonus of their little white flowers – not only are they pretty, but they’re also edible!
The leaves are pretty pungent when raw, which is how I like it! I used raw leaves to make the dip. But you can also wilt them like spinach and have them either as a side dish or eat them in soups, stir-fries and curries.
Yes, salt and pepper banana skins. Like salt and pepper squid, but… minus the cephalopod. And minus the batter. This is an amazing topping for sweet potato mash or curries! And it’s a great recipe to reduce food waste. If you’re sat there wondering if […]
Worldwide, we throw away more than 1/3 of all the food we grow; with some countries wasting around half. There are a number of reasons for this, however one of the major factors is the demand for “unblemished produce”. Often, imperfect fruit and veg just doesn’t make it onto our shelves.
But, luckily, the UK is home to some mighty food rescuers! Following on from my interview with healthy snack brand Snact and food rescue charity UKHarvest, I interviewed Ben Whitehead from Spare Fruit. Spare Fruit make crisps from surplus apples and pears; fruit that would have otherwise been thrown away for being too small, too wonky or too abundant.
No, I haven’t lost my mind. You can eat banana skins! In the West, we’re generally unaware of this, but in South East Asia, banana peels are often used to make delicious curries and chutneys. Cooked banana skins are actually really yummy. Plus, throwing them […]
If you hadn’t noticed, I have a bit of a thing for rainbow vegetables. From purple sprouts to multi-coloured tomatoes, I can’t help but feel that vegetables look a lot more exciting when they come in a variety of colours. Cue these beautiful rainbow carrots.
From yellow to purple to red, these multi-coloured carrots have various health benefits and also taste a little different to the orange carrots that we’re used to.
It’s said that rainbow carrots are actually how carrots used to be… before Dutch farmers made all carrots orange in honour of William of Orange, who led the struggle for Dutch independence. To me, it sounds like a workable storyline for an episode of Wallace and Gromit, but apparently, it’s true.
Having said that, I wouldn’t have believed that they’re feeding red Skittles to cows in America, so… anything goes! Hmmm, maybe the cows will start turning orange? Anyway…
Brussels sprouts have a bad rep. For good reason. They usually taste horrible. But you have the power to make soggy, over-boiled sprouts a thing of the past, just by cooking them a little differently. I’ve relied on sprout stir-fries for years, but these garlic […]