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I made the eggplant involtini from my cookbook (wh

I made the eggplant involtini from my cookbook (which is now out in the US and Canada!) with tofu instead of ricotta to make it elimination diet friendly. Undoubtedly one of my new favourite ways to feed people tofu without them knowing it. I’ve linked all the places that the book is available in my bio if you’d like to trick people you love too xoxo

Something minor and inconsequential like the fact

Something minor and inconsequential like the fact that my crab pasta is tortellini as opposed to ravioli won’t stop me from calling it crabb-ioli. The recipe for the gluten free beetroot pasta dough is linked & it’s filled with the lactose friendly spinach and ricotta from the ravioli recipe in the archives.

While I’m on my elimination diet (and thus unabl

While I’m on my elimination diet (and thus unable to test anything nice) I’ve taken to reshooting older recipes from my website. The main selection criteria? How much of a day I can waste by sprinkling something on it. This is the gluten free spiced pumpkin loaf with chai spiced chocolate buttercream (which I made with brown butter). It’s nut free, FODMAP friendly and the recipe is linked in my bio. Excessive finishing sprinkle optional but always preferred.

It’s time for my annual regram of this flourless

It’s time for my annual regram of this flourless chocolate, meringue and peanut butter cake. This year it’s for a more legitimate reason than the usual ‘spent all day googling young David Attenborough and got no work done.’ It’s because my cookbook, FODMAP Friendly is being published the US and Canada today/tomorrow! A completely vegetarian edition that happens to feature the recipe for this monster cake, it’s available at a variety of bookstores across the US and Canada. I’ve linked all the details in my bio. If you click through, you can click on to Young DA pics afterwards xoxo

There’s a new recipe up tonight for this gluten

There’s a new recipe up tonight for this gluten free beetroot pasta dough. In it’s raw form the pasta is so vibrant that you’d be forgiven for thinking I’d let loose on the saturation tool (I didn’t! I promise!) Recipe is linked in my bio.

It was my birthday this week and I spent it in har

It was my birthday this week and I spent it in hard lockdown eating naught but pre-digested formula as food. Needless to say, my birthday wish is for someone to eat nice things on my behalf. So! I’ve put the recipe up for this homemade gluten free ravioli. It’s filled with lactose friendly spinach ricotta filling and topped with a brown butter crispy sage sauce. Recipe is linked in my bio

Taking a couple of pieces for yourself is part of

Taking a couple of pieces for yourself is part of the artistic process, don’t let anyone tell you otherwise. I made the gluten free brownies in a cake tin because we’re onto week 4? 5? of hard lockdown and what else would I be doing (recipe link in bio)

I’d hate to break a multi-year tradition so I’

I’d hate to break a multi-year tradition so I’m sharing my first soup recipe for the winter on the second last day of winter. It’s a simple, creamy pumpkin soup that’s vegan and FODMAP friendly. I topped this bowl with lemon spiked creme fraichè, Aleppo chilli oil + flakes and some walnut dukkah, & served it with gluten free sourdough toast. A lovely wintery dish that you have approximately one day to make and enjoy. Recipe is in my bio!