A typically oil-laden wheat-filled Malaysian dish gets a low-FODMAP makeover.
Brunch, lunch or dinner? Kedgeree works for all three. And replacing the rice with cauliflower beefs up the nutrition.
Roasting most of the vegetables together in the oven for this meal in a bowl keeps the fuss factor to a minimum.
Buckwheat is a protein- and fibre-rich seed – and the star of this summery dish.
A classic salad gets a drastic makeover – all in the name of eating with the seasons and for good gut health.
This spice-filled soup is warming and super fresh – and can easily be made vegan.