Who said Ottolenghi’s cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can’t be made FODMAP friendly? I adored this dish and I’m positive you will too. Oh, and, did I mention this is also vegan? Serves 4 people Prep time: 40 minutes Ingredients: 200g quinoa 600ml water 1 aubergine, chopped 4cm wide and 2cm thick 300g cherry tomatoes,Continue reading “FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa”
I’m especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared! Prep time: 40 minutes Ingredients : 1 pre-made gluten free pastry roll 250g cherry tomatoes 3 tbsp balsamic vinegar glazed 2 tbsp garlic oil 1/2 tsp salt 1 courgette, sliced with aContinue reading “Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry”
Ease yourself into the week with easy meal prep: Low FODMAP crunchy vegetable stir fry, flavoured with chilli, gluten-free soy sauce, sesame oil, and all-important fresh ginger. Serves 4 Prep time: 30 minutes Ingredients: 135g rice noodles 500ml hot water 1 medium hot red chilli, finely chopped and seedless 15g ginger, peeled and finely choppedContinue reading “Low FODMAP vegetable stir fry”
Shake up Sunday roasts with these sweetly spiced carrot batons, delicately roasted in garlic infused oil. Super simple.
On an unexpected day off I chose to spend my afternoon baking this Southern delight, with a fun, Ottolenghi-inspired twist – made with feta, spring onion and jalapeño, ideal as a tear-and-share summer side.