I love adding potatoes to soups, especially a sweet potato for this particular recipe as it adds a much sweeter flavour which complements the earthy richness of the parsnips. Top tip: always add just one, or two smaller potatoes, to solidify and add depth to any soup.
A slightly unconventional remaking of spanakopita, this Greek savoury pastry comprises leeks as an equally tasty and substantial alternative to onions. The basic premise of the filling still upholds traditional expectations, with feta cheese and spinach, and a hint of nutmeg.
A balance of dark sugars and spices, these outer crispy yet chewy cookies tick the boxes of so many dietary requirements – dairy-free, gluten-free, nut-free, vegan and FODMAP-friendly.
In the words of LEON, this showstopper of a gluten-free cake -- upgraded by my choice of fodmap friendly alternatives, such as ground almonds instead of cashews and lactose-free cream cheese and white chocolate -- is UNBELIEVABLY and delightfully moist. This texturally satisfying cake balances the nutty sweetness of the desiccated coconut with the mild… Continue reading Gluten free parsnip, almond and coconut cake with white chocolate buttercream