Zesting
So many recipes call for the addition of lemon, lime or orange zest. The zest is the colourful part of the skin of citrus fruit and is removed by finely grating it away from the skin. It is only very fine, but packs a lot …
Tag: vitamin c
Ingredient of the week: Brussels Sprouts
I hated sprouts as a child. If I’m honest they still aren’t my favourite vegetable, but I have now learned how to cook them to my liking and that when paired with the right ingredients, you can actually make them taste quite nice. They are …
Staying Healthy Over The Winter Months
As an athlete it is particularly important to ensure I do everything possible to avoid illness or infection. If I get ill, this means I have to stop training, which can have a detrimental effect on my performance in any upcoming races, as well as …
Ingredient of the Week: Turnip
Turnip is another vegetable that my Dad successfully grew this year in his allotment, which meant as usual when this happens, that I had to come up with new recipes to use them up. As a child, because my name was Turnham, I was sometimes …
Ingredient of the week: Samphire
Samphire is a vibrantly green, leafy vegetable grown near the sea. There are two types, marsh and rock. Marsh is more readily available and is far more pleasant to eat. Rock is generally found in the Mediterranean and has a rather unpleasant smell and taste. …
Ingredient of the Week: Beetroot
Beetroot is a another favourite vegetable of mine. Possibly because in restaurants it is often served with many of my other favourite foods, including cheese, smoked mackerel and more cheese. It also just happens to be an incredibly nutritious vegetable with particular benefit to endurance …
Ingredient of the Week: Radish
Radishes come from the brassica family of vegetables like cabbage, cauliflower and broccoli. They are the edible root of the plant, although you can also eat the green leaves that grow from them if you wish. They are mainly eaten raw, added in to salads …
Ingredient of the Week: Rocket
Rocket is a cruciferous vegetable like cauliflower, kale and broccoli. It is a typically “English” salad leaf vegetable, even though it originates in the Mediterranean. It is available all year round and is very easy to grow. In fact if you aren’t careful it will …
Ingredient of the Week: Tenderstem Broccoli
Tenderstem broccoli is a relatively new vegetable to British supermarket shelves. It originates from Japan and is a cross between broccoli and kale. It is from the brassica family of vegetables, sharing nutritional qualities with cauliflower, cabbage and pak choi, as well as the 2 …
Ingredient of the Week: Mango
The king of fruit or mango, is arguably my favourite fruit. It is a tropical fruit, so can only be grown in warmer climates and is native to Southern Asia, but is now also commonly found in the Caribbean, Mexico and the USA. When myself and Neil …
Ingredient of the Week: Cauliflower
Cauliflower is one of Neil’s favourite vegetables. Whenever it is on special offer in Tesco I use it a lot as I know he enjoys it. It has been on special offer for the past couple of weeks, which is why there has been an …