Cuisine: Wheat-free

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Mineral Broth – A Micronutrient Powerhouse

Mineral broth is a micro-nutrient powerhouse!  This restorative vegetable-based broth is powerfully health supportive for our bodies – who can remember the tales of grandparents (and theirs) drinking the vegetable boiling water? Yep, Granny always knew best! Mineral broth is pure goodness, whether enjoyed on its own, with your choice of...

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Cinnamon & Ginger Stuffed Apples for Pork, Poultry or Game

This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.  When I make traditional applesauce (whether silky smooth or chunky) I favour it slightly tart, to off-set the sweeter roast meats. I tend to use Cox’s apples as...

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Mustard & Maple Glazed Roast Parsnips

This is simple glaze transforms the humble parsnip – or for that matter, any root veg – into a thing of complete deliciousness, more than worthy of a place at any celebratory table.  But actually, I don’t wait for an occasion; I’ll take these as my main carb with… well, just about any meal!...

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Vichy (Glazed) Carrots

Vichy carrots are a French classic and this way of cooking carrots is simple, quick and absolutely delicious!   The carrots are cooked with sugar, water, lemon juice and butter until they are just tender and the melted sugar forms a buttery glaze.  Just take a little care to avoid overcooking...

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Citrus Cured Gravlax with Horseradish Creme Fraiche

Home made gravlax is ridiculously easy to make, yet so impressive to serve as a celebratory starter or as part of a buffet.  During the Middle Ages, Scandinavian fishermen made gravlax by salting the freshly caught salmon and burying it in the sand above the high-tide line to lightly ferment it.  The...

Spinach & Orange Winter Salad 0

Salad of the Season? Spinach, Orange & Cucumber

This salad is one of our my favourites and it’s delicious! What can I say? Oh, it’s THE salad of the season! I love to pair this punchy salad with a balance of protein, fats and carbs: well-seasoned, sliced cold grilled steak; smoked meats or fish; a real, proper pate; ripe raw, soft...

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Potato and Celeriac Dauphiniose. Perfect solo, or partner with a roast or fish.

This is truly a marriage made in heaven.  Celeriac adds another dimension to a traditional dauphinoise, but you could replace it with sweet potato – or just more potato! Delicious and versatile – it’s a luxurious vegetarian main course, or a great side to pan-fried fish, succulent steak, aromatic roast lamb, or tender beef. Herbs and spices add yet...