food to glow

feel good food that's good for you

I love broccoli in all its forms: the year-round green, fat-headed bunches (the only time fat-headed is not an insult!) – perfect for chopping and throwing in soups and pasta, as well as the more delicately-shaped purple sprouting broccoli that is so welcome come early spring. My own purple sprouting broccoli is a miracle survivor in my garden; …

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At any given weekend, from now until sometime in September, those puffs of smoke and enticing aromas emanating from nearby gardens are as likely to be barbecuing vegetables as they are sizzling meats. Certainly around these parts, despite the stubbornly cool temps and challenging winds, I have heard beery shouts and rose’-induced giggles marking the British barbecuing …

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Here at Food To Glow we are omnivores, but because of my work as a cancer health educator I know from professional and personal experience the health value of eating a largely plant-centred diet. That is, a diet built around what we can pull from the ground and pluck from a tree. I am using the word we …

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Well, I have been predicting that the end was nigh for wild garlic. Me (at least 10 times in the past couple of weeks):”Ooh, you’ll have to get out there quick because it’s only going to be around for another week.” I am happy to be proved wrong. It just keeps a-coming! I am hearing …

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As with some television shows, where an entire episode seems to be based round a joke that came up in a production meeting, this recipe was an off-beat idea of mine that grew into a recipe. I started with the hybrid name and it kind of went from there. But unlike some TV shows, this works. No …

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This is simply one of the nicest cakes I’ve made – sweet or savory. And it is not just the taste, wonderful though it is. When I was doodling ideas for this Easter recipe in my little black book I had a feeling that it would be a keeper. The deep, herbaceous freshness of just-picked nettles …

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After days of simple breakfasts like my beloved avocado toast (how cliché am I?), interspersed once or twice by a bowl of plain yogurt topped with homemade granola and slow-cooked fruit compote (rescued from the freezer), I fancied a change. It was a day off, after all. No make-up to put on, no matching shoes to find. The world …

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How do I love thee? Weeellll….enough to not only give you the obligatory sweet treat and some flowers for Valentine’s Day {food to glow passim}, but also this awfully easy – and possibly a bit saucy {er, drizzly!} – savoury galette recipe. I know! I do love you! Enjoy responsibly. :-)

You are not going mad. Yes, you have seen this before. I posted this recipe in September of last year. But it is so delicious that I am reprising it for a competition sponsored by Destinology, a luxury travel firm here in the UK. The idea of the challenge is to create a twist on a national recipe …

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In ‘real life’ I cook for others. Not usually for more than 20 at a time, but occasionally it will be a more heart-thumping 30, or even 50. By. My. Self. I still get a little nervous when I accept the challenge of cooking for more than my comfort zone of 20 – which is my …

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