Becky

Red Onion Jam

Sometimes I have an idea for a recipe, and I experiment and do a couple of tweaks and end up with something on the plate that is exactly what I envisioned when I started. Sometimes I have an idea for a recipe, and then it morphs into its own path and being and the foodContinueContinue reading “Red Onion Jam”

Citrus Salad

Happy 2023! Over much of December, I felt like I had lost my cooking mojo. As I mentioned on my Instragam a little while ago, I have been following an extra strict gluten contamination elimination diet for a few months now, following a diagnosis of refractory coeliac disease and due to ongoing issues with coeliacContinueContinue reading “Citrus Salad”

Mince in Potato Skins

These potato skins are a great way to use up leftover mince. You can either use leftover baked potatoes and scale quantities according to the number of potatoes you have, or you can pop extra potatoes in the oven when you’re baking whole potatoes for a different meal and save them for this. This makesContinueContinue reading “Mince in Potato Skins”

Lemon and Almond Asparagus (Gluten Free, Vegan)

I have been feeling quite at a loss and unmotivated to blog of late – evidenced by the fact that I did not put up a recipe last week. For as long as I can remember, being in the kitchen baking and experimenting has been like therapy. My coeliac disease diagnosis challenged that, but alsoContinueContinue reading “Lemon and Almond Asparagus (Gluten Free, Vegan)”

Blueberry Almond Muffins (Gluten Free, Dairy Free Option)

This recipe has been a very long time in coming to the blog – I first developed it over a year ago and have made it many, many times since. The basic recipe (eggs, sugar, fat and flours) is very adaptable but the blueberry version is one to which I keep coming back. The primaryContinueContinue reading “Blueberry Almond Muffins (Gluten Free, Dairy Free Option)”