food to glow

feel good food that's good for you

I had hoped to come up with something profound to say on the subject du jour: New Year, New You. I might have gone on about fresh starts, turning over new leaves (leafs?), spring cleaning your diet/life/soul/refrigerator (maybe I should do the latter, if only as a good incentive to actually  do it). But, to be …

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Well, you learn something new every day. You know those crunchy, breadcrumb-coated morsels sold as scampi? The sweet, affordable and delectable fried bites dunked in tartare sauce, or squirted with lemon and always served with a pile of salty chips? Well, scampi are actually langoustines. Yes, these golden-red mini-lobsters, their spiky, forbidding shells holding succulent, sweet meat, are indeed child-friendly scampi. …

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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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In frosty January it is so tempting to cuddle up on the sofa with a bowl of carbs (mashed potatoes/spaghetti/brownies/mac and cheese/yada yada…). But yummy as this proposition is, it pretty much goes against the grain (geddit) of our inner urge to do a little January spring clean. And I’m not talking dusting. If you are …

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On-my-soapbox alert! Corn is contentious. Not the sweetcorn that we eat – and the only corn crop grown in the UK – but the corn that has infiltrated our lives in some very non-food and non-nutritious ways. In the US, where it is by far the most-grown and most renumerative crop, field corn is used in manners various and sundry: …

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I am showing remarkable strength today, I tell you. It is difficult, but here I am. That’s how much I love you all. It has been a close call. You almost had to put up with last week’s cauliflower for one more day. You see, the lure of the my back garden has proven almost too great …

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“Let food by thy medicine, and medicine be thy food.” Hippocrates (father of medicine), 431 BC So, it’s out with the five-a-day message and in with the 7. Or perhaps 10. Or maybe just more than we are currently eating. All hail kale. And sweet potatoes. And tomatoes….

Please forgive the tortuous title-mangling of a beloved Dr Seuss tale. I really couldn’t help it. There is no actual person named Pam involved in this easy recipe. I refer of course to the proprietary eponym for a US non-stick cooking spray. Which you don’t even have to use. But still… At least my Dad …

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When I think of gratins (more often than you might imagine) I think of a dense pile of creamy, cheesey thinly sliced potatoes, bubbling and browned. A dish so rich that when you dig out a lush spoonful it is umbilically attached by a stretch of gooey cheese. Now that’s a gratin.

Is it a bit chilly where you are? Have you pulled on a sweater yet? Here in Scotland the cautious flirtation with Autumn has ceased:  we are now in a committed relationship. 

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