Super simple french toast

Who said a fancy Saturday morning brunch couldn’t be made in the comfort of your own home? Save yourself the dollar, and most likely the hassle of haggling for gluten-free bread, and whip up this super simple French toast for two.

Creamy courgette and bacon pasta

Leeks are the real hero in this speedy mid-week classic. Tuck into this guiltless bowl of goodness – low on carbs and ideal for packing in your protein.

Beef keftedes and lemony tabouleh

Who said Mediterranean food couldn’t be FODMAP friendly? Trying using leeks instead of onions; gluten-free breadcrumbs; and quinoa instead of bulgar wheat for the same zing and texture. Serves 4 Gather For the keftedes, 500g 5% fat beef mince 100g leeks, finely chopped (remove the white ends) 25g parsley, finely chopped 1 egg 2 tspContinue

Ottolenghi-inspired gluten free tahini and halva brownies

Ingredients 250g caster sugar 250g lactose free butter 280g caster sugar 30g vegan cocoa powder 120g plain gluten free flour 4 eggs ¼ tsp xanthan gum ¼ tsp vanilla 12 tbsp. tahini 200g halva (broken into chunks) Method 1.) Preheat the oven to 180°. Grease a rectangular baking tray with butteror place parchment paper andContinue

FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa

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