I created this roasted carrot hummus for dinner when my vegan step-son came to visit recently and we all thoroughly enjoyed it. Hummus is traditionally made with chickpeas which are blended together with a mixture of spices and tahini to make a smooth, spicy dip which can be served with vegetable crudites, flatbreads, crackers or anything else that takes your fancy. However, chickpeas are notoriously high FODMAP, so I decided to incorporate roasted carrots and tomatoes into my hummus recipe which massively lowers the FODMAP content while adding a huge boost of flavour at the same time. Continue reading
Just after Christmas my partner went food shopping and came home with two reduced punnets of fresh cranberries. I have no earthly idea what she thought we would do with fresh cranberries (let alone two packs!), but they had been enough of a bargain to justify their purchase. Ever since, they’ve sat in my freezer taking up valuable space and irritating me every time I’ve had to manoeuvre around them in order to get to something I’ve needed in the freezer, so I snapped the other day and let them defrost overnight and decided to try to make some cranberry cookies with them.
This recipe for Italian stuffed chicken breasts is one of my go-to summer recipes which I cook all the time because it’s very quick to make, it’s really rewarding in flavour and it’s a nice, light main meal for those days when the sun is melting the tar on the roads. Continue reading
I think I was a teenager the first time I tasted red velvet cake and I remember thinking that it was out of this world because I love sweet cake that’s topped with cream cheese frosting. There’s just something about the contrast between sugary-sweet sponge cake and smooth, creamy and ever so slightly tart cream cheese frosting that really rocks my little world.