My favourite food in the whole world is noodle soup. Whether that be ramen, minestrone, pho or my baba’s (grandma’s) Ukrainian veggie and pasta soup.
I remember the first time I tasted and fell in love with this particular Thai noodle soup was when a tiny noodle bar opened up in my small town in North Wales. I’d never had anything like ramen before but when I first tried that umami, soy rich, aromatic broth, I knew it was love.
Now every time I go back to visit my homeland, I have to make time for a trip to that little noodle bar, tucked away down a side street opposite the cathedral.
It’s taken me ages to figure out the recipe and I’ve adjusted it so it’s low fodmap too. It’s so ridiculously delicious and arguably pretty healthy too!
- 2 litres of low fodmap stock
- 10g black peppercorns
- 25g smashed, peeled galangal
- 1 full star anise
- ½ tbsp. garlic infused oil
- 12g coriander seeds
- 20g lemongrass puree with oil
- 4 kaffir leaves
- 2 tbsp fish sauce
- 20g green tops of spring onions
- 1 tbl molasses (optional)
- 1 tbsp tamari soy sauce
- 10g sugar
- 1 red chilli
Garnish (all optional)
- Protein of your choice, my favourite is king prawns but duck, chicken or beef are great too!
- Rice noodles
- Fresh limes
- Coriander leaves
- Bamboo shoots
- A boiled egg
Chuck all of the broth ingredients into a pan or a slow cooker and let it simmer for 2 hours. Then strain the broth and return the liquid to the pan. Taste and adjust the seasoning to your taste.
Go ahead and drop some rice noodles in boiling water for the required cooking time. They should be firm and chewy and will cook the rest of the way in the steaming bowl of broth.
Tip the noodles into your bowl and top up with the broth and all your garnishes.
Now go and introduce your taste buds to a whole new world of yum!
At our house we have a weekly tradition with our best friends to all come together on a Sunday and have a good old family roast dinner and I absolutely love it. It’s hands down my favourite part of the week!
Last week I decided to get a bit creative and try a herby rub on our roast chicken and after we all finished drinking the gravy from our plates we agreed that the recipe was definitely a keeper!
- Garlic infused oil
Finely chop all of the herbs then mix with softened butter and the garlic infused oil and salt and pepper.
Rub all over the meat. If you’re using it on a chicken then rub inside the cavity and, if you can, under the skin.
Roast the meat at the recommended settings and enjoy!
This would also work well on other roast meats!
It’s finally autumn and I’m so happy! I’ve been waiting for that crisp breeze, those crunchy leaves, enormous scarves and most of all… the food!
You can’t eat stew in the summer, it warms you up too much. But as soon as September hits I’m ready. Yummy root veg and tasty meat in a good gravy AND it’s nutritious and full of vitamins, it’s a real winner for me!
It’s so easy to make and you can change it up with what meat you use and whatever veg you have in the fridge!
- 6 low fodmap sausages (these sausages are excellent and low fodmap)
- 2 spring onions (green tops only)
- 1/2 medium swede
- 3 parsnips
- 3 carrots
- 3 medium potatoes
- Enough low fodmap stock to cover the stew – I’ve just discovered these low fodmap stock cubes which are great!
- 1 glass of red wine (optional)
- 1 tbsp tomato puree
- Salt and pepper to taste
Brown the sausages in a pan, then remove and slice into chunks. We’re only browning them here so there’s no need for them to be cooked through as they will be cooked in the stew.
Peel and chop up all of the veg and finely slice the spring onion.
Tip the veg and sausages into a deep, large pan or slow cooker and pour in the rest of the ingredients.
If using a pan, simmer on a low heat for 1-1 ½ hours or until the veg is soft.
If using a slow cooker, leave for 3 to four hours.
A warming, delicately spiced, melt in your mouth tagine is a wonderful thing. I discovered my love for this tasty dish at one of my best friend’s wedding, where they served steaming bowls of delicious tagine packed full of flavour to us hungry guests! It’s such a crowd pleaser!
And just because you’re on low fodmap doesn’t mean you should have to miss out. But if you’re on this diet then you’re probably dealing with some pretty horrible symptoms and the thought of slaving over a hot oven after a long day is not a happy one…
And this is where the magic of a slow cooker comes in. An authentic Moroccan tagine is made in a proper tagine pot but when energy is in short supply a slow cooker is your best friend. You can chuck everything in at once and just leave it to do all the work.
I also like to pack it full of veg to get as many nutrients in as possible.
Although tagine is usually bursting full of glistening, plump apricots and sultanas, they’re high in fodmaps so I’ve sadly had to leave them out of this recipe but I think the spices more than make up for that.
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground cinnamon
- 500g lamb, diced
- 2 carrots, peeled and chopped
- A handful of olives
- ½ butternut squash, peeled andchopped
- 1 red pepper, chopped
- 1 courgette, chopped
- 2 tbsp olive oil
- 1 tbsp garlic oil
- 700g passata
- 1 tsp saffron stamens, soaked in cold water
- 600ml/1 pint low fodmap stock
- 1 tbsp clear maple syrup
- 2 tbsp coriander, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. You can skip this stage and just put all of it in the slow cooker at once if you’re short on time or energy!
- Heat 1 tbsp olive oil and 1 tbsp of garlic oil in a large casserole dish. Add the veg and the remaining spice mix and cook over a gentle heat for 10 minutes so that the veg is soft.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the slow cooker. De-glaze the frying pan with a glug of passata and add these juices to the pan.
- Tip everything, including the remaining ingredients into your slow cooker and let it cook for at least 2 hours, until the lamb is meltingly tender.
Now gravy is a very important piece of my happiness pie. There’s no such thing as too much gravy and the idea of a dry roast dinner is just wrong. Wrong.
But since going low fodmap, gravy is pretty much out of bounds.
Most people make it using flour as a thickener or granules for their quick gravy fix. But due to the wheat content (and usually the onion or garlic powder mixed in) this is a no no for us fodmappers.
But I have a solution! My dad always made gravy for our Sunday roast using a bit of stock, the meat juices and some cornflour. You could really taste the true flavour of that meaty goodness. It was (and still is) delicious and more importantly low fodmap!
For my recipe, I’ve added a splash of wine and a knob of butter for a bit of extra richness, not that I’m trying to improve on perfection!
Now you never have to suffer a dry roast again!
- 500ml low fodmap stock (there’s a recipe for this a few blog posts down)
- Meat juices if you’re cooking a roast (optional – leave out if veggie)
- A splash of red or white wine (optional – red for red meats, white for white meats)
- A knob of butter
- 1tbsp cornflour
Optional: depending on the flavour I want I sometimes add a teaspoon of tomato purée or yeast extract to give a richer flavour. (If you buy the shop’s own brand yeast extract it’s usually barley free but branded marmite isn’t low fodmap).
- Pour stock, wine and meat juices into a saucepan ( I prefer a wide, shallow saucepan as it helps the gravy reduce faster) and simmer until slightly reduced. You can reduce the wine first but as we’re only adding a splash it’s not too important.
- Mix the cornflour with 2-3 tbsp of water and mix until lump free. Don’t worry too much about quantities as you can always add a bit more if your gravy isn’t thick enough.
- Wait until the stock has reduced slightly and is simmering then pour in the cornflour mixture whilst continuously stirring to avoid lumps. It’s important that the stock is hot enough otherwise the cornflour won’t be absorbed.
Melt in a small knob of butter for richness then serve!
I LOVE risotto. That creamy, comforting, steaming bowl of yum that fills you up just right.
Making a beautiful risotto is so easy but filled with cream, garlic and onion it’s definitely not low fodmap.
Well I’ve come up with a recipe that’s both low fodmap and still tastes like that gooey, ricey goodness that we all love! Enjoy!
- 2 tbsp garlic infused oil
- The green tops of 6 spring onions
- 400g Arborio rice
- 1.1 litres of low fodmap stock (see previous post on stock)
- 2 glasses of white wine
- 30g dried porcini mushrooms (porcini mushrooms are low fodmap in small servings so 15g per person or less will be safe)
- 90g Parmesan
- Salt and pepper
- A handful of fresh parsely
- Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
- Heat the stock and mix with the mushroom liquid. Finely chop the spring onion ends. Finely grate the Parmesan.
- In a separate pan, heat the garlic infused oil and 1 small knob of butter over a low heat. (Usually you would fry the onions and garlic here but the spring onions ends will burn too quickly so I just add them in with the rice.)
- Add the rice and spring onions and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring.
- Once the wine has cooked into the rice, add your first ladle of hot stock along with the mushrooms and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter, the parsley and the Parmesan, then stir well.
- Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes creamy and oozy like it should be. Serve. This also makes a great leftover lunch!
For some reason I had always thought that thai green curry was fairly mild on the spice thermometer due to its popularity, but oh how I was wrong. I found this out when I was making it for the first time for some friends and had to add a bucket of coconut milk to calm down the spice! The green chillies in the spice paste are fiery and full of heat, much stronger than the red chillies used in red thai curry. I originally made this recipe as a vegetable curry but a friend suggested turning it into a soup. It is nutritious and delicious but is definitely not for the faint hearted when it comes to spice. If you’d prefer a milder version I would recommend reducing the amount of spice paste and adding more coconut milk. This soup is perfect for warming you up on a cold day and welcomes the flavours of Thailand to your kitchen!
4 sweet potatoes, peeled and chopped into rough chunks
3 carrots, peeled and chopped
1 onion, sliced
1 tablespoon of oil for frying
400ml coconut milk
1 tablespoon of fish sauce (omit if you’re vegetarian)
1/2 tablespoon of soy sauce
Juice of half a lime
1-2 tablespoons of thai green curry paste
3 tablespoons passata
Fresh coriander leaves to garnish
Gently fry the sweet potato, carrots and onion (if you like you can add red peppers too) until they are starting to soften. Add the curry paste and fry for another 2-3 minutes, then pour in the rest of the ingredients. The fish sauce may not smell pleasant but it really combines all of the thai flavours together and definitely tastes nothing like the smell! Make sure there is enough stock to cover the vegetables but not to drown them, so feel free to add more or less than I have mentioned. Simmer for between 30 minutes to an hour, or until the vegetables are soft, then blend. Garnish with fresh coriander leaves and maybe have some yoghurt to hand because this soup is fiery!