Author: Elizabeth @ The Fulfilled Foodie

Spaghetti squash, artichokes, lemon, basil and pecorino

Spaghetti squash is so easy to cook into low carb spaghetti. It can be a bit bland on its own so I created this recipe to jazz it up –…

Brown butter mayonnaise

Mayonnaise is classically an emulsion of a neutral flavoured oil, egg yolk and acid (lemon juice or vinegar). Here half the oil has been swapped for browned butter, which gives…

Cauliflower burger

Here, cauliflower is blended into cauliflower rice and roasted for that rich flavour. It’s then mixed with cannellini beans, which results in a soft (but not sloppy) texture. Serve this…

Beetroot relish

This sweet, sour, savoury beetroot relish with fennel undertones goes well with most things. It’s great with cheese, but you can also serve it with vegetables or meat. It keeps…

Savoy cabbage, barley and parmesan soup

Italians make ‘cabbage peasant soup’ a lot – but don’t let the name detract from the taste. Peasant food is often served in the top restaurants for its satisfying flavoursome…

Celeriac, mushroom and beer casserole with cheesy dumplings

The secret to this dish is a good quality brown ale which results in a rich, caramelly, nutty sauce. On its own, the sauce would be too bitter, but with…

Amaranth, mushroom and sweetcorn stuffed squash

Here, pureed sweetcorn, stir fried mushrooms and a few spinach leaves are mixed into amaranth that has been cooked in stock. The result is a sweet savoury porridge that is…

Blood orange and pomegranate marmalade

It’s marmalade season! Nothing cheers me up on a cold January day as much as making marmalade. Although I can be a purest when it comes to marmalade, only using…

Black radish with a sesame dressing and teriyaki salmon

We were never quite sure what to do with black radish, but with them being really easy to grow and a change from the usual winter veg, we thought we…

Jerusalem artichokes and butter beans with baked portobello mushroom and whiskey sauce

The Scottish have been cooking with whiskey forever and now I’ve tried it – it is clear why! This whiskey sauce just goes so well with the creamy butter bean…