As a nation, we continue to struggle with our obesity. We know it's bad for us - it's hard not to, with people like me banging on about it all the time (sorry, but as a doctor, that's my job!). We know we should be eating healthily... but we clearly aren't managing quite as well as we could.
You'd have to be colour blind not to notice the current fashion for edible flowers and micro greens. They appear in almost every posh restaurant and glossy magazine photo-shoot. And they are very enticing: the bright colours of the flowers and the tiny, delicate but sometimes pungent shoots.
The cake is absolutely decadent but the great news (and the big difference!) is that the toffee won't break your teeth, the colours are from beetroot, rather than beetles and there is no white refined sugar in this recipe!
Proper pho (noodle soup) incorporates all the delicious flavours of Vietnamese cuisine: sweet, sour, spicy, bitter and salty. The beauty of this broth is that all of the accompaniments are mixed in once the dish has been served, keeping the flavours fresh and the vegetables crunchy.
So what defines a bad food? When it's loaded with sugar, fat, salt, artificial ingredients, processed with chemicals and/or contains zero nutrition we can safely agree that it's unhealthy.
There is currently a lobster-mania gripping the capital at the moment. London is becoming inundated with lobster restaurants. What was once a luxury, reserved for the fanciest of places (with a price tag to match), is now becoming widely available, as lobster restaurants pop up all over the city.
It's about incorporating fresh, natural food into your diet. It's not a diet in the true sense of the word, rather a lifestyle choice that will ensure you are eating wholesome and nourishing meals. These meals will be delicious and packed full of flavour and will not leave you feeling hungry or deprived.
Moussaka is the most well known Greek dishes around. Perfect with a Greek side salad or simply on its own.
Some of us who have been cooking with wild seaweed long before it reached its dizzy, new found celebrity status, may think that dulse tastes like bacon but others will disagree. If pushed I'm in the bacon'ish' camp but I'm not overly keen to compare the two.
Pink, pink, pink. What do we think of pink? I remember loving my one posh pink dress as a child. It had a fairytale hill scene appliqued on the front in pink gingham. But the pink dress was for best. Pink was special.
What makes this special and gives it a real taste of Spain is the saffron allioli. Allioli is the Catalan version of aioli. Classically it is made without egg yolks and is deliciously, stingingly hot with garlic. But it's often made with eggs, too, and that's the version I'm giving here.
Fresh tuna is a great source of protein and omega-3 fatty acids, vitamin E and antioxidant minerals. Make sure your fresh fish is odourless and best eaten on day of purchase. I've found the easiest way to deseed a cucumber is to slice it into quarters, then run a sharp knife under the seeds to lift them out.
Judgement. I've heard this word so much since becoming a mum, and have often felt that other women think I'm judging them. That they think I'm some kind of supermum who has it all sorted, and by default that means I look down at what they do.
It is very exciting for me that I can make a cake as delicious as this one and that it can be free from dairy, gluten and refined sugar. It is easy to craft and tastes absolutely divine. And now, thanks to a massive boom in the raw vegan lifestyle, you can get all these ingredients from your local supermarket.
Yeah, I was actually really chuffed when I found out Pizza Union had opened a sister site - especially as I'm dashing through King's Cross all the time these days and simply knowing there's another location where I can go to enjoy a kindly priced Pizza Union pie has me feeling thriftier (and hungrier).
Usually I make apricots into a conserve, which is without a doubt the most popular jam in the Portly preserve cupboard. This time though I kept a few back to make this gloriously sticky tarte tatin.