Condiments are the hardest thing to find if you're looking for low-FODMAP ingredients lists. It's almost impossible to buy all manner of sauces without onions and garlic - they're in everything! And yet these are undoubtedly storecupboard staples - on a night when you don't have time to cook something elaborate and you don't want to risk takeaway or ready meals, it's nice to be able to open a bottle of sauce, pour it over some protein, throw it in a pan and be done with it. Make a jar of this piquant-sweet relish and use it to top chicken or (onion-free!) burgers; add it to tinned tomatoes to spruce up a pizza base or bolognese; stir into a risotto; grill under cheese on your favourite sourdough toast for a refreshingly different breakfast… the possibilities are limitless!
Chilli is one of my favourites. I have memories of Mum making "chilli pizza" every Saturday (I think she still does this most weeks; Dad can't get enough!). Of course, this version was laden with onions and garlic, and all served atop a non-FODMAP friendly, albeit delicious and homemade, pizza base. I wrestled with the recipe, taking out the onions and garlic, adding various different flavours and spices and I think the result is pretty brilliant. It's the husband's favourite, as well, so we always have a stash of this in the freezer!
As promised in my christmas pudding recipe, I'm sharing my step-by-step guide for how to wrap your puddings in order to ensure the perfect results when steaming. It’s important that the pudding is securely wrapped in tin foil to prevent the steam from leaking into the pudding and condensing there, resulting in a damp sticky mess. Make sure that you always grease your pudding bowl, and put a circle of greaseproof paper in the bottom to make it easier to get the pudding out once it’s cooked.
I love beetroot, even though it's not the very best when it comes to FODMAPs. Sometimes, though, it's hard to resist the tartly sweet taste and that colour! This is a very simple recipe, I haven't added any herbs or spices so you just get the intense beetroot flavour.
This is a recipe I have not invented but could not resist sharing. I shall never again be without a loaf of this "bread" in the freezer, already cut into slices and ready to toast at a moments notice. I found this on Food52, one of my fave recipe/inspiration sites, and have made it over and over - I've even played around with the recipe and created my own alternative versions, to follow, but this one is the (only very slightly adapted) original!
And so we come to July. And, with the sun beating down through the windows in my dining room, it's time to fish out a favourite recipe of mine and begin the preparations for a White Christmas. It seems somewhat anachronistic at this time of year - the fact that it's Summer means that I'm actually about 6 months late in making this particular recipe; perhaps the grim cold of January would have felt more appropriate. But that's what you get for moving house early in the year, taking up all of January and February, and a good couple of weeks in March. The remaining time I have no excuse for. Unpacking and settling into my new kitchen?
I love this stuff. I came across it on holiday (in New Zealand, of all the places?!) and decided I had to try my own recipe. I did some reading around the recipe and it seems that there are no hard and fast rules as to which spices should/n't go in, so apologies to anyone who knows this in a completely different incarnation - try this anyway, it might surprise you!
I slow-cook chicken wings in water with herbs and spices for a few hours, before marinading and roasting until crispy. This means that the meat is falling off the bone and tender, and you can also be sure that it's cooked through so you just need to watch until it looks perfect when you come to roast the marinated chicken.
I am MAD about a good slaw - it's such a good way to use up random odds and ends of veg in any combo you fancy with no raised eyebrows, and it's so easy to make it totally delicious with a bit of dressing. Because there are no lettuce leaves in it, you can make it well in advance because there is nothing to wilt, and enjoy the leftovers the next day once all the juices and flavours have melded. Perfect for parties, barbecues (so good with ribs!), picnics, enjoying with leftover roast meat, or just plain showing off your awesome side dishes at a dinner party.
This is great as a dip for prawn wontons or fish cakes, or mix a spoonful into almost anything for a delicious sweet and spicy kick - I use it in my BBQ ribs marinade. It's also great as a sticky cooking sauce for coating meat, or even for making crispy tofu! This recipe makes quite a small batch, but it doubles (or triples...) very easily and keeps long term in the fridge, so crack out the chillies and go to town! I sometimes use more chillies for a really hot sauce, it's very adaptable to your tastes - use more or less chilli to vary the bite, as well as experimenting with the colour and variety of chillies.