It’s nearly impossible to find low fodmap stock at the supermarket and making your own can sometimes seem a bit of an effort but I’ve come up with super easy recipe that will add tonnes of flavour with none of the stomach ache and doesn’t use lots of expensive ingredients. In fact it’s a great way to use up your Sunday roast left overs!
Chicken carcass or any other bones you like
100g Celeriac (instead of celery which isn’t low fodmap)
2 bay leaves
A big bunch of fresh dill
The green tops of 6 spring onions (only the green bit if low fodmap)
1 tbsp peppercorns
1 tsp salt
Throw all of the ingredients into a deep pan or slow cooker. Pour in enough water to cover everything and simmer gently. If you’re doing it in a pan 1-2 hours should be enough. If I’m using a slow cooker I tend to put it on overnight.
Once done, drain the liquid (make sure it’s not down the sink as I’ve sadly learnt one too many times).
This can be frozen or kept in the fridge for a couple of days.
A little gem, hidden just off from Bangor high street in rural North Wales, Blue Sky is one of my favourite places to be. Always bursting at the seams with hopeful customers, it’s best to get there early to grab a table. I will always have a soft spot for this place. It’s where my husband and I used to go when we were teenagers and when we first started dating. He had a part time job there and I would catch the bus into town after school to go and meet him and share a bowl of their delicious, chunky chips.
We both love this place so much that we decided to have our wedding evening party here. It was the perfect place, with it’s huge wooden beams, wood burning stove and friendly, lively atmosphere. It suited our relaxed style and want for a really fun wedding entirely. We ordered generous platters of their delicious marinated chicken, tasty falafels and mountains of chips with plenty of side salads and houmous to fill up our hungry guests. The bar served local ales and ciders, we plugged a huge speaker into my laptop and danced the night away.
Now, whenever I return to visit family in North Wales, Blue Sky is on the top of my list of places to visit. Walking up their wooden staircase I always feel a bit nostalgic, remembering taking those same steps , dressed in my wedding dress with my handsome husband and walking into a room filled with our beautiful friends.
Although everything on the menu is locally sourced and delicious (they’ve featured in the Good Food Guide for the past six years), I do have a couple of firm favourites. Their chicken in a basket, the same chicken that we had on our special day, is just the best. It comes stuffed into a wholegrain pitta bread, which is already bursting with fresh salad, and is joined by their famous chunky chips. And that’s right, it is served in a basket. I don’t know what goes into their chicken marinade but I NEED that recipe! On occasion, when I’ve been watching the waistline, I’ve been able to replace the chips with extra salad. The staff at Blue Sky really are very accommodating and are happy to help with any dietary requirements or to help with a need for flavour with less calories!
The second star of the show for me is their Cobb salad. Layers of organic perl las blue cheese, free range chicken, crispy bacon and hard boiled eggs with the brightest yolks I’ve ever seen, all on top of a fresh salad. A marriage made in heaven.
I may sound a bit obsessed but Blue Sky really is that good. A cosy, friendly atmosphere, great quality food and happy staff. You really must try it out.
Here’s a tasty new recipe that’s a perfect reminder of the summer. This meal is super healthy as it’s low fat and low GI but definitely doesn’t compromise on flavour. It’s satisfying and comforting but with an added zing which keeps it fresh and light on your tummy. If you have time you can marinate the chicken overnight for an even fuller flavour or add a few garlic cloves to the mash. Perfect for a light and simple, mid-week dinner! Enjoy!
the zest and juice of one lime 1 tbsp of clear honey 1 tsp of ground ginger of grated fresh ginger 2 skinless chicken breasts 450g of sweet potatoes, peeled and chopped into chunks
Pre-heat the oven to 200c. Combine half of the lime zest and all the juice with the honey and ground ginger. Slash the tops of each chicken breast 3-4 times with a sharp knife to allow the marinade to flavour the chicken the whole way through. Coat each piece of chicken with the marinade making sure that it goes into the slashed sections. Place the chicken along with the marinade into a baking dish and then into an oven for around 45 minutes. Try to spoon the marinade over the chicken every now and again to keep the chicken moist and full of flavour.
Meanwhile, boil the sweet potatoes in salted water for 10-15 minutes until tender. Then drain and mash well, adding the rest of the lime zest, and some salt and pepper. Once the chicken is golden coloured take it out of the oven and it’s time to eat! Remember to pour a little of the marinade over the mash to add a zesty finish to the meal.
I like to serve this with either some homemade coleslaw or some steamed mange tout!