A new way of serving baked sweet potatoes using your favourite curry sauce. You can have this healthy dish on the table in about 30 minutes – an ideal Meatless Monday dish!
A fresh salad made from simple ingredients – one to make to use up the last few carrots in the bag and any oranges you have on the kitchen counter that are on the turn.
Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
Kefir is a grain that you ferment in either milk or water (that’s why people talk about milk kefir or water kefir). We regularly have a jar of milk kefir on the go in the gréatfood kitchen. It helps to maintain a healthy microbiome in your gut so that healthy bacteria can thrive. We swear by it because it gives you a flat wobbly tummy without having to diet. (Eat a few spoons of milk kefir after eating a pizza and the next day you won’t feel that your waist has tripled in size.)
Mushrooms have so much flavour and are such good value – you can make a fine soup for four people from one punnet. Use parsley or basil or even coriander instead of thyme, skip the carrot if you don’t have one (though it adds sweetness) and fry a clove of garlic with or even instead of the onion.
We first found a version of this recipe in Clifford Wright’s classic text on Mediterranean food: ”A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean’.
Steve Sando of Rancho Gordo shows you how to soak dried beans and cook them the right way in this…
In China, food is viewed as medicine as well as nutrition. If your kidney energy is low and you are yang-deficient, eating a small portion of aduki beans with brown sugar and black sesame seeds each day until you feel better can help to raise it.
Galette de Bretagne are buckwheat crepes, traditionally made in Brittany in France. They are made from buckwheat flour and are usually served as a savoury dish and filled with ham and cheese or smoked fish.
Bulgar has a light texture and a nutty flavour and is most often found in Middle-Eastern cooking. Serve this salad as a starter, on its own or in a warmed pita bread or with grilled chicken or fish. Bulgar takes just ten minutes to cook so it’s definitely fast food and it is a good source of protein and fibre.