I like cauliflower. I’ve posted several recipes on this site so that proves it but I have always shied away from getting on the “cauliflower rice” band waggon. I think it’s the use of the word rice rather than the actual food itself. It is after all just finely chopped up vegetable but I guess… Read More Cauliflower “Rice” : Late adopters welcome
These simple and straightforward flavours make a light supper dish. Serves two, 300 calories each. Ingredients Two 150g salmon fillets (lightly smoked if you can get them) 1 bulb of fennel, finely sliced 1 orange, zested, peeled and sliced (save any juice that does out for the salad) Small bag of mixed leaves (including watercress)… Read More Coriander Salmon with a Fennel & Orange Salad
Piccalilli is such a British thing with that combo of India spices and pickling heritage. I’ve added sweetcorn to my vegetable selection because I always loved sweetcorn relish so it satisfies two things for me. My daughters bought me a great book called The Modern Preserver by Kylee Newton which gave me most of the… Read More Manchester Piccalilli
Hashé to me, beef patty or burger to you! I’ve used Ottolenghi flavours from a great tomato salad which you can find the original of here to combine with some minced steak and end up with a meat feast and tangy salad combo. Ingredients 50ml olive oil 1 red chilli, cut into thin rounds 4 garlic… Read More Ottolenghi Inspired Hashé & Tomato Salad
This quick pasta dish benefits from using darker field mushrooms and adding some dried ones creates a depth of flavour. The recipe is enough for two people and despite the pasta it is will be only 250 calories per person as the rest of the ingredients (excluding the parmesan) are very low calorie. Ingredients 200g… Read More Mixed Fungi Pasta
Rice pudding is an English classic. This recipe adds a twist of flavours and is best served cold along side the fruit combo. It’s enough for four people and surprisingly only about 150 calories per portion. Ingredients 1 tsp butter 1 pint whole milk 60g risotto rice 40g runny honey 4 cardamon pods (broken with… Read More Chilled Summer Rice Pudding
The thing is there are loads of ways to make a tabbouleh so don’t get too hung up if you have things missing. But you need loads of herbs, bulgar wheat (although couscous, quinoa or lentils could be used), lemon and olive oil. Keep it fresh and if you’re watching the calories cut back on… Read More Tasty Tabbouleh
This recipe has some Moroccan flavours and as ever an Ottolenghi inspiration. You should be able to make 12 meatballs, 3 each for 4 people. About 300 calories per person. Ingredients 50g frozen sweetcorn 1 slice white bread (crusts removed) 500g minced turkey (or chicken if you can’t get it) 1 small onion, grated 1… Read More Turkey Meatballs with Preserved Lemon Dressing
Preserved lemons are a classic ingredient especially in Moroccan and Middle Eastern dishes. You can buy them in most supermarkets but they are easy to make although you need to think ahead as they need a couple of weeks to mature once prepared. You’ll need: Lemons – unwaxed or waxed and gently scrubbed in warm… Read More Preserved Lemons – perfect summer ingredient
Potstickers (American term) are made in various versions round the world including the most well known as Goyoza in Japan. They are small wrap parcels, fried then steamed. Mine are filled with turkey mince and Chinese cabbage and served with a chilli/soy sauce dip. It makes 30, each one is about 40 calories so a… Read More Turkey Potstickers
