Radicchio and Rosemary Potato Salad

Serves 2

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About this recipe

A simple salad using my favorite technique for prepping potatoes. Skins on, parboiled and finished in a hot oven to create that gorgeous crispy texture.

The bitter leaves of radicchio are offset with the sweet pears that also offer fantastic fibre benefits as well as a beautiful taste to complete this quick salad.

Try different nuts if you prefer a sweet nut like almond or hazelnut. Seeds like pumpkin would also work well providing quality fats and easy to digest protein.

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Ingredients

150g Potatoes (small or new potatoes), parboiled for 10 minutes
150g Radicchio leaves, roughly ripped
1 Pear, thinly sliced
50g Walnuts
1 tbsp Olive oil
10g Rosemary

Instructions

Preheat the oven to 200C, fan assisted

Place the parboiled potatoes on a tray and gently crush with a spoon

Drizzle with olive oil, add rosemary, season and bake for 15 minutes until golden

Arrange the torn leaves of radicchio and sliced pear in a bowl

Top with the rosemary flavoured potatoes, crushed walnuts and a drizzle of oil

View Radicchio and Rosemary Potato Salad

Meal type: Dinner, Lunch, Salad, Side

Diet type: Dairy Free, Gluten Free, Vegan, Vegetarian

Time: 20-40 mins

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Doctor’s Kitchen Spices tips ! If you know my r

Doctor’s Kitchen Spices tips !

If you know my recipes, you know i love a bit of spice. They jazz up plant focused meals and turn ordinary ingredients into spectacular centre pieces. From a medicinal point of view, they’re concentrated sources of micronutrients, plus plant chemicals that contribute to the inflammation balancing impact of your overall diet.

1. Invest in spices. Often we skimp on spices, but you want to choose the ones with the strongest flavour and most vibrant colour. Try and shop from independents that know their stuff and I hear @mallikabasu_ has some great ones 🙌🏽

2. Go whole. Whole spices in their Seed form degrade slower than ground, which have a greater surface area and thus more contact with air that oxidises them and turns them off quicker.

3. Lightly toast. Toast them in a dry pan to encourage their natural oils to come out and maximise their flavour.

4. Spice wheel. Look up a spice wheel image if you’re unsure about pairings between aromatic, earthy, sweet and hotter spice varieties.

Don’t take it too seriously. Obviously I still use ground spices every now and then and break these tips depending on the recipe. But these are suggestions that will help you get the most flavour and nutritional value out of spices in the kitchen 👌🏼 share them with your friends and send me more spice tips below! 👇🏼👇🏼

Ps. This mixture is my go to for a curry base. Curry leaves or makrut lime leaves, red chilli powder, cinnamon, coriander, cumin seed, turmeric, amchur (dried sour mango)
Toast these spices, add coconut oil, onions, garlic and ginger. Then mix in chopped tomatoes and simmer to create a simple aromatic curry base 👍🏼

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My green masala cauliflower soup recreated by the

My green masala cauliflower soup recreated by the incredible @missminifer , queen of the roasting tin and author of the roasting tin books. Plus she’s a guest on the latest BBCiplayer show “thrifty cooking in the Doctor’s Kitchen”

I’m so glad you’re loving the recipes and sharing with me on socials .. it’s fantastic to see the 3-2-1 message spreading!!

One to make this weekend I reckon. Recipe in the book 😉🙌🏽

#whatthedoctorordered #doctorskitchen #321

It pains me to have to have this conversation in t

It pains me to have to have this conversation in the middle of a pandemic, which is stress inducing enough. But I’ve been waiting patiently for the right time to discuss this topic and unfortunately it seems that there will never be a convenient opportunity to bring this issue to light. Nonetheless it’s something we need to discuss now and start taking steps to address today .. and rapidly. It’s a subject that crosses Food, Medicine, Agriculture, the Environment and more.

What if I was to say that in a few years to come, antibiotics will no longer work? And a simple cut could leave you hugely at risk of sepsis and death. This could be the situation unless we address resistant microbes in our environment which is a situation that currently takes almost a million lives each year. But that number threatens to ballon TEN times in the next couple of decades unless we do something today.

Joining me first on the podcast to talk about this subject that encompasses is Professor Dame Sally Davies. Dame Sally was the Chief Medical Officer for England and Senior Medical Advisor to the UK Government from 2011-2019 and was appointed as the UK Government’s Special Envoy on Antimicrobial Resistance (AMR) in 2019. She is also the 40th Master of Trinity College, Cambridge University.

In the 2020 New Year Honours, Dame Sally became the second woman (and the first outside the Royal family) to be appointed Dame Grand Cross of the Order of the Bath (GCB) for services to public health and research, having received her DBE in 2009.

On the show we talk about

* Dame Sally Davies incredible medical career
* What sparked her interest in antimicrobial resistance
* How Bacteria become resistant
* Where food has a role in resistance
* What we can do as consumers? 
and plenty more.
We have a series of guests discussing this hugely important and relevant topic over the next few weeks and I hope you take the time to listen and take action today.

#whatthedoctorordered #doctorskitchen321 #doctorskitchenpodcast #antimicrobialresistance #pandemic #AMR

Ramen with soft poached egg and hoisin glazed temp

Ramen with soft poached egg and hoisin glazed tempeh 👌🏼

No word of a lie. I have this for breakfast when I’m working from home. I have a similar ramen recipe in my latest book 😉

What’s the most ‘unusual’ breakfast you have?

#whatthedoctorordered #doctorskitchen #321

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