As someone who cooks gluten free for 2 (food intolerance/migraine trigger, not diet choice), I super appreciate this two part post! Meal prepping is not something I enjoy, but experimenting with a strong base, veggies and fruits we like, and options to fill out the meal (rice, beans, potatoes), that’s something I can experiment with to find what works for us! Thank you for sharing, and excited to follow to see what else I can learn.
So glad it is useful! Almost all my recipes are gluten free – on my substack and my website – www.lizziewingfield.com Although I will shortly do a post on bread, which is not!!
Yes, just search UPF map. I've got one saved but can't add it here. I'd like to know where the research comes from. It is shocking how much the UK relies on upf.
Great ideas and even though it’s common sense, sometimes when people get busy they don’t think so well!! My only other comment would be that eggs should really be cooked in butter for optimum flavour! 😊
Great suggestions as always Lizzie. And also thanks for the heads up on your spun iron pan. I’ve not heard of spun iron before but sounds like a much better alternative than cast iron which is way too heavy for me these days. ❤️
Lovely article. Your love of simple quality ingredients and Italian cuisine is inspiring. As a Northern Brit who didn't taste a pepper until 16 or see an aubergine until 18, I am so glad to have all the choices we have now, in ingredients and cuisines. But, I will speak up for suet, a treasure for dumplings (and winters need dumplings) and much missed from the sweet steamed puddings that granny made.
Thank you Billy! It’s so long since I tasted suet, I can’t really remember what it tasted like, except I didn’t like it! I have never yet managed to make a dumpling that didn’t deserve to be hurled into the bin!
As someone who cooks gluten free for 2 (food intolerance/migraine trigger, not diet choice), I super appreciate this two part post! Meal prepping is not something I enjoy, but experimenting with a strong base, veggies and fruits we like, and options to fill out the meal (rice, beans, potatoes), that’s something I can experiment with to find what works for us! Thank you for sharing, and excited to follow to see what else I can learn.
Hi Brooke,
So glad it is useful! Almost all my recipes are gluten free – on my substack and my website – www.lizziewingfield.com Although I will shortly do a post on bread, which is not!!
I'm sure you've seen the UPF map of Europe that shows the UK as one of the highest and Italy as one of the lowest consumers of UPFs.
I’ve seen the statistics but is there an actual map?? Utterly shocking how high UPF consumption is in Britain!
Yes, just search UPF map. I've got one saved but can't add it here. I'd like to know where the research comes from. It is shocking how much the UK relies on upf.
Thanks Cheryl – that’s really helpful!
Wonderful to read while waiting for the grocery store to open - now I can go shop like an Italian!
Have fun!
In fact, you are a Wonder and a Marvel.
Well done. Important stuff.
Each time a see one of your marvellous photos, it makes me hungry !
You are an inspiration.
Great ideas and even though it’s common sense, sometimes when people get busy they don’t think so well!! My only other comment would be that eggs should really be cooked in butter for optimum flavour! 😊
Thanks Lucy! Butter is delicious, but I like olive oil as well!
Great suggestions as always Lizzie. And also thanks for the heads up on your spun iron pan. I’ve not heard of spun iron before but sounds like a much better alternative than cast iron which is way too heavy for me these days. ❤️
Thanks Kathy! Spun iron has been a complete revelation to me – so light in comparison and the best omelette pan I’ve ever had!
Lovely article. Your love of simple quality ingredients and Italian cuisine is inspiring. As a Northern Brit who didn't taste a pepper until 16 or see an aubergine until 18, I am so glad to have all the choices we have now, in ingredients and cuisines. But, I will speak up for suet, a treasure for dumplings (and winters need dumplings) and much missed from the sweet steamed puddings that granny made.
Thank you Billy! It’s so long since I tasted suet, I can’t really remember what it tasted like, except I didn’t like it! I have never yet managed to make a dumpling that didn’t deserve to be hurled into the bin!