It’s really getting cold now, with thick layers of ice on everything seeming commonplace, and it seems like my slow cooker is going on very frequently in an attempt to combat the incessantly encroaching cold. Before I left to go to work the other day I put a beef and Guinness casserole in the slow cooker and it was an absolute delight to come home to. The minute I walked in the front door I was hit by the rich, rib-sticking aroma of beef that had been slow-cooked in deep, yeasty beer. Heaven indeed.
One of the perks of working in a bookshop is that we often get proof copies of books from publishers long before they’re released to the general public. This is particularly delightful when there’s a cookbook that I fancy. The only problem that I’ve noticed more and more since being on the low FODMAP diet however, is that a huge number of cookbooks use onion and garlic as the base of their recipes. I like to view this as a challenge though and I try to adapt the ingredients so that I end up making a version that’s low FODMAP and won’t cause me any digestive discomfort.