I first made this Christmas ham about six years ago and it’s become a regular staple on our family’s Christmas menu ever since. We normally have this for dinner on Christmas Eve, but there’s always some left over, so it tends to accompany the turkey and trimmings on Christmas Day too.
I’m relatively new to the wonders of tofu, but I’m steadily becoming a fan and I guarantee that you’ll become one too if you make this stir-fried ginger tofu with rice. If you can, it’s best if you leave the ginger tofu to marinade overnight to really let it absorb the aromatic flavours, but you can also just let it marinade for an hour or so before using it, if you like. Continue reading
When people say the word ‘gingerbread’ it tends to conjure up the image of two options: either crispy gingerbread men biscuits or soft, sticky gingerbread cake. I’ve already featured gingerbread biscuits before on the website in the form of Gingerbread People, but I thought it’d be nice to post a recipe for a delicious and warming gingerbread cake too. Continue reading
Mushrooms are one of my partner’s favourite foods, so I thought it’d be a nice treat to make a pot of cream of mushroom soup for us to take for our lunches one week. Mushrooms on the whole tend to be high FODMAP, but oyster mushrooms are delightfully low FODMAP in servings of less than 75g per person, so they’re ideal for using in this recipe for cream of mushroom soup. Continue reading