Tag Archives: Egg free

I scream…

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Ice cream: that perennial favourite of children everywhere. What image does ice cream conjure up for you? Summer sun and beach holidays? Bowls of jelly and ice cream at birthday parties? The necessary accompaniment to just about every dessert you can think of, from apple crumble to treacle tart and, if you’re British, the 99 – vanilla soft-whip ice cream in a cone and topped with a chocolate flake. Mmm, my mouth is watering just thinking of it.

For M, ice cream has been the one pudding he has missed most in the 2 years since he went elemental and it has taken a painfully long time to find and adapt a recipe to make the perfect M-friendly alternative to this popular frozen treat. I have long had an ice-cream maker as part of my essential bits of kitchen equipment as once M had gone MEWS-free, I quickly realised that the simplest way to find a dairy- and soya-free ice cream was to make my own. img_13421M and I are also big fans of sorbet and we have enjoyed some deliciously indulgent home-made lemon, orange or raspberry sorbet over the years. I even attempted a wine sorbet, thanks to the recipe book that came with my machine, but it was a disappointing disaster that really couldn’t be saved.

Over the last couple of years, I have tried an apple sorbet for him, but M was less than impressed and I struggled to get the consistency right as the sorbet failed to “set”. Since the summer, I have been determined to find a way to successfully make a safe vanilla ice cream and finally found a simple, vegan recipe with just a handful of ingredients that I knew I could easily replace. The discovery of a palatable rice cream last year was the key to my success and I shut myself into the kitchen in the lead up to Christmas in order to perfect my recipe in time for the festive period.

I struck gold in that very first attempt and I was delighted with just how close to the “real” thing this version came. M and G were absolutely thrilled with that first bowl of vanilla ice cream and it’s been a good alternative for Mike too, who is unable to eat a bowlful of dairy ice cream without suffering the consequences. I love being able to whip up this easy dessert in less than an hour and know that it will continue to be a favourite for a long time to come!16830691_10154166034751123_1184328170820370385_n

*Interesting piece of trivia – the song “I scream, You scream, We all scream for ice cream” was a popular song first recorded in 1927 as a novelty song, before becoming a jazz standard and part of popular culture!

Thermos-inspired lunches

There are 2 things that are promising to totally transform the look of M’s packed lunches for school in 2017. The first is the reintroduction of parsnips to his diet as I’m finally able to cook a crisp-like addition for his lunchbox, which makes them seem a lot more like those of his friends after a long time of feeling so very different. 9270635_r_z002a_uc1440961The second was thanks to a somewhat last-minute Christmas present from good ol’ Father Christmas, which M is absolutely thrilled with and can’t wait to try out now that the new term has started – an individual thermos flask complete with a folding metal spoon tucked neatly into its top.

He’s been considering the matter at great length and has already come up with a long list of meals that he is keen to try out over the coming months. From pasta dishes including lasagne, to risotto and stir-fry, the options are endless, but today’s maiden meal was new-found favourite, parsnip and apple soup. This simple meal is beautifully easy to make, which is something I’m extremely grateful for now that I’m back to work full-time and every second saved cooking is a second gainfully employed somewhere else. Even better, the range of herbs and spices that I can safely add to M’s meals means that I can img_12781create enough subtle flavour differences to his soups to provide some much-needed variety and keep him engaged in the novelty of his first hot school lunches in a long time.

For the launch of our experimental hot meals at school, I made a spicy apple and parsnip soup and included a few of the Rude Health mini rice crackers that have become an integral part of many of M’s lunch and snack times. Whilst nothing can really compare to the unquestionable delight of dipping some crusty French bread into a bowl of rich, creamy soup, the portion of homemade, and safe, parsnip and apple soup accompanied by a handful of rice crackers was everything that M was longing for it to be and that meant it was a resounding success. Over the coming weeks I’m looking forward to experimenting a little more with texture and flavour and will be looking at replacing the apple with pear as well as changing the herbs added to each bowlful. Most of all, I’m hoping that M continues to be excited about the prospect of enjoying a mix of hot and cold meals during the next few months of the school year.

Christmas Countdown

The beginning of December has finally arrived. With it comes freezing temperatures, roaring log fires, Christmas trees, pantomimes, carol-singing and, in our household, some frantic last-minute plans for impending teenagehood and a quick anniversary celebration if we can only find the time to squeeze it in. And yes, we perhaps didn’t plan things too well – can you guess that I’ve heard those comments just the odd once or twice before?

These days most children seem to expect a chocolate advent calendar as a necessary part of the Christmas countdown, but what do you do when your child has allergies and can’t enjoy something that’s the same as all their friends? M has asked if we can bake enough of his safe gingerbread cookies for him and G to enjoy 1 everyday between now and the big day itself. It is, without doubt, one of those things that always features highly on any allergy parents’ to-do list at this time of year as it takes some time to find the perfect, safe alternative, but there are some really great options out there and I thought I’d share some of my favourites with you:

And not forgetting one for those much-deserving Mummies out there (it contains gin in case you couldn’t work it out)!

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The Best Eateries in the Country

FFEOA 16 200X200Last week saw the third annual Food Matters Live event being held at ExCel, London. This event, which brings together hundreds of visitors, exhibitors, speakers and organisations from across the food and drink industry, aims to “…enable collaboration and innovation to support a sustainable food landscape for the future…” as well as encouraging cross-sector discussion and collaboration. I had first heard about it during the FreeFrom Foods Awards and was keen to attend if at all possible. Unfortunately, the necessary childcare arrangements just couldn’t be worked out to allow me to attend the 3-day event, but I did take some time to follow what was happening via some very active Twitter feeds. Tuesday afternoon was of particular interest as the winners of the FreeFrom Eating Out Awards 2016 (#FFEOA16) were being announced live at the event and fortunately coincided almost perfectly with the hour I spend sitting outside of M’s lesson at the Dyslexia centre, allowing me to focus on my Twitter feed to see the results as they happened.

Earlier this year I wrote about the launch of the 2016 FFEOA and the exciting news that Executive Chef, Dominic Teague of Indigo at One Alwych had won the first ever Pathfinder Award given to those who have “…really thought outside of the conventional freefrom box…”. Dominic not only accepted his award on the day, but then also took on the role of presenting the awards to all those worthy winners. When you look through the list of winners, goldstarsit becomes immediately obvious that there have been huge strides forward in the realm of catering for those with allergies and it was amazing to see so many fantastic food service providers from across the UK on the list.

I was delighted to see that each of the awards category was hotly contended and included well-known names such as Wetherspoons, CentreParcs and the Rainforest Café amongst its success stories*. These are places we haven’t yet dared to venture with M and his restricted diet, but will definitely consider visiting in the future when we’re in the vicinity. We were also thrilled to see some of our personal favourites winning well-deserved accolades including M’s all-time favourite, Borough 22 and our newest discovery, Café Nouveau in Frome. It was also good to spot the odd recommendation within reasonable driving distance and we’re already planning when we might be able to make some visits and try the freefrom offerings out for ourselves.

14650222_315615772146548_6413808020440687219_nThe overall winner was the Labyrinth Holistic Café, a community café found in Stockton-on-Tees. It is run as a not-for-profit community enterprise and is keen to welcome everyone, from all walks of life and no matter what their diet. The reviews given by some of the FFEOA16 judges commended the extensive menu, amazing fresh food and attention to detail that led to it being given the highest recognition.

Next year’s Food Matters Live conference is being held from November 21-23 2017 and I’ve already pencilled it into my diary as a must-do event for my year.

*a full list of winners can be found by following this link

A Mini surprise for a Big birthday

At the beginning of October, I started my second new job since July after being made redundant just before the end of the summer term. This new position is a really exciting opportunity for me as I become Finance and Administration Manager for a local project and even though I never imagined myself being able to say this, I am now grateful for that redundancy as there is no way that I would have even considered applying for this post if I had still been working comfortably close to home. The biggest change has been the huge increase in my hours and I am fortunate that once again I have found an employer who has been understanding about our home situation with M and my current need to be able to work from home on a regular basis. Bearing all that in mind, you’ll understand why baking has dropped down to being a fairly low priority on my list and the presence of xxcakes or biscuits in our house has been practically non-existent. However, with Mike’s 40th birthday looming mid-month, I needed to find some time to attempt, yet again, a version of his all-time favourite dessert – Lemon Meringue Pie – that would not only keep him happy, but also allow G and M to enjoy it too.

Looking back at my blog posts from over the last few years, this isn’t the first time that I’ve tried to recreate this classic dessert, but every time something hasn’t quite gone according to plan, usually the egg-free, rice-based meringue for the topping. The discovery of both rice protein powder and rice vinegar on the on-line supermarket site, FreeFrom Market, suddenly made the prospect something more than a pipe-dream and the Friday before Mike’s birthday saw me desperately trying to whip up a batch of mini meringues, safe for all members of the family. I’ll be honest, the recipe still isn’t quite there and it’ll need some more tweaking to get my perfect meringue, but they tasted good albeit that they were a little stickier than I perhaps had in mind.

I had decided that trying to create one large pie really wasn’t going to be feasible when it came to either my few-ingredients short crust pastry or the meringue itself and so settled on baking mini pies that would be just enough for a rewarding mouthful. I converted a simple short crust pastry recipe to suit M’s allergy needs and, with a few adjustments along the way, managed to produce some fantastic pastry cases which, much to my surprise, baked beautifully and maintained their shape as they cooled. I had already decided to replace the lemon filling with generous spoonfuls of my M-friendly lemon curd and popped the filled tarts into the fridge to allow the curd to set before adding the final touches. As soon as the mini pies were chilled, set and ready to eat, I dropped img_12221a single mini meringue on to the top of each one before serving to my eager husband and child. I will add at this point that neither G or I partook in this particular delicacy – the sharpness of the lemon didn’t appeal to G and the sweetness of the meringue doesn’t agree with me and my T1D tastes. However, despite the fact that only 50% of the family chose to eat these birthday treats, they were extremely well-received and I am reliably informed by both the men in my life that the lemon zest in the pastry when combined with the sharp lemon and sweet meringue was a taste sensation they very much enjoyed.

Something sweet for the weekend

If there was one thing we were all in need of last weekend, it was a sweet treat and I really wanted to bake something that I hadn’t made before. M was keen for me to make an entry for Delicious Alchemy’s own version of the Great British Bake-off, the Gluten-Free Magic Bake-off, so I needed something that would feed both children as well as hitting the brief he gave me of “something spectacular Mummy“. Hiding in the kitchen cupboard was a packet of Delicious Alchemy’s Gluten and Dairy-free Vanilla sponge cake mix, an item I’d bought on something of a whim to go with the 5 bags of their Rice flake porridge that would keep da_bake_off_logo_2016M going for the next few weeks. I pondered on whether I could use the mix to bake similar cupcakes to those I would be making for M and settled on the classic flavour combination of pear and ginger that has served me so well in the past. I haven’t made pear and ginger cupcakes before, but combining my recipe for pear and apple cupcakes with that for pear and ginger cookies, I was certain that I was onto a winner.

I started with a batch of M’s cupcakes and carefully tasted the batter mix to make sure that the ginger wasn’t too overpowering, something I’ve been guilty of in the past. Satisfied that the flavour combination was exactly what I wanted, it was time to move on to G’s cupcakes and I couldn’t wait to try out the sponge mix. Such mixes are a convenience I don’t use very often, usually because they don’t meet our complicated allergy needs, but given our last 2 Decembers with M disappearing into hospital and missing G’s birthdays, I figured that anything that could make the whole cake-baking experience a little easier for whoever ends up making her a cake can only be a good thing. I was really impressed with the sponge mix and how easy it was to use. I followed the packet instructions precisely, including using an egg  –salted-caramel-1 I can’t remember the last time I used an egg in my baking – and then added my own twist of pear and ginger. A quick taste reassured me that the flavour was good and then, with M’s cakes already out and cooling on the rack, popped G’s batch in to bake. The results looked and smelled delicious and soon joined M’s to cool, whilst I moved on to think about the icing.

Now this was where I wanted to venture into something completely new. I perfected coconut oil icing for M about this time last year, so it was time to take that knowledge and use it to create a different flavour. I turned to my ever faithful companion on these allergy-friendly recipe hunts, Google and discovered this great recipe combining ginger cupcakes with a salted caramel icing. I’ll be honest, salted caramel is not really my thing, but a couple of months ago, M had asked if I could make M-friendly caramel for him and I decided that there was no time like the present to take on that challenge. Rolling my sleeves up, I followed the recipe carefully, tweaking and swapping out ingredients as necessary to meet our allergy needs. I started with making the caramel and was delighted with the result. It does have a slightly unusual flavour because of the rice cream used to make it, but it wasn’t bad for a first attempt and I was certain that M and G would both love it. Once the caramel had cooled, I mixed it in with the coconut oil icing and then piped it onto the top of my cupcakes. A sprinkle of crystallised ginger added the final touches and I ended up with some beautiful cupcakes to serve. G and M both loved the look of them, but to my surprise the icing proved to be just a little too sweet for my sugar-fiend, M. Nevertheless, they’ve been a hit in our household this week and it’s great to have found a way to make tasty dairy-free caramel.

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Rice Two-Ways

When we made the decision to go elemental in an attempt to bring about a reduction in M’s chronic symptoms, I never imagined that the reintroduction of foods would be as fraught and intensely stressful as it has proved to be. In the past 12 months we have made absolutely no progress whatsoever and everyone is stumped about what the root cause of M’s problems actually is, with opinions fluctuating between complications from his EC, “simple” multiple allergies or a physiological problem with his gut. Whilst the teams of medical professionals involved in M’s care try to decide on what direction they should follow next, I’m left stretching my ingenuity to its very limits when it comes to preparing meals for my understandably fed up 10-year-old.

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I’m constantly on the search for anything that will make my cooking life that tiny bit easier and a lot more interesting and love finding products that are both M-friendly and a little out of the ordinary. Like many of you I’ve eaten rice for years, but generally just as boiled rice to go with a tasty chilli con carne or egg fried from the local Chinese takeaway and had never really thought much about it. Since rice has become the staple carbohydrate of M’s diet, I’ve come to love the versatility of this ingredient and continue to be delighted by the many versions of it I’ve uncovered along the way. Rice milk, rice porridge flakes, rice cereal, rice flour, rice crackers, rice noodles, rice pasta, rice vinegar and your choice of plain rice: long grain, brown, basmati, wild or black have an overwhelming presence in my kitchen cupboards and so now do 2 rice-based products that I’ve discovered over the summer.

img_08441First are Blue Dragon Spring Roll Wrappers, which do contain a small amount of tapioca starch, but are predominantly made from rice flour. Having recently perfected my own version of lemon chicken to satisfy M’s longing for some much-missed Chinese food, these seemed like a great addition to the repertoire and I couldn’t wait to make both M and G some M-friendly pancake rolls for dinner. If you’ve never attempted to cook with these before, let me tell you that they are not the easiest ingredient to use, but I suspect that a lot more practice will make a big difference. I set up my workspace next to the kettle, filled a shallow baking dish with boiling water and then painstakingly soaked the wrappers, 1 sheet at a time, before filling them with some thinly sliced chicken, cucumber, apple and pear that I had already prepared. img_08461I cooked them in 2 different ways, interested to see which my discerning duo preferred and was very much surprised by the results when they came in. G loved the bigger roll which was just prepared as I described above, whilst M told me he’d opt for the shallow-fried triangles every time. I am thrilled that the wrappers were so well received by both children and can’t wait to see what else I can cook with them as I’m sure that they are versatile enough to be used to create some sweet treats as well as the more traditional savoury dishes.

img_11031The other is a real store cupboard essential and I can’t begin to tell you how excited I was to discover this item when I was perusing the virtual aisles of the fantastic online supermarket that is the FreeFromMarket. As for when the box of Clearspring Brown Rice Breadcrumbs arrived, nestled in the midst of my other purchases, well, Mike and the children were all summoned by my squeals of joy and then left me to my celebrations, shaking their heads sadly in complete disbelief. I am sure that there are so many ways to use the breadcrumbs in my cooking, but I started by preparing a breaded, stuffed chicken breast along the lines of a more traditional chicken kiev. I made a coconut oil and herb mix, which I carefully squeezed inside the cut I’d made in the chicken breast, before coating it liberally with the breadcrumbs. 25 minutes later and img_11091dinner was ready with a golden brown chicken breast tantalising the taste buds with both its look and its smell. They really were delicious and neither child was very willing to sacrifice a mouthful of their meal for Mum to taste-test herself. Now that the summer holidays are over and we’re heading into the autumn, roast dinners will make a more regular appearance in our household and I’m hoping to use these breadcrumbs to create an M-friendly stuffing for us all to enjoy.

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Summer Bakes

tumblr_static_wendy2The first 3 weeks of the summer holidays were filled with clubs and camps and activities and I needed to create some M-friendly bakes that could be packed into a lunch-box or, in the case of
Over The Wall, included as a bedtime snack to share during the evening cabin chat session with the rest of his team. With M’s tally of safe foods still stuck at 5, I wanted to bake something new, something we hadn’t tried before, and where better to start than a quick search using my trusty internet search engine. There are not many recipes out there that incorporate those safe ingredients only, so I looked for some vegan and gluten-free suggestions and decided to do the rest of the tweaking myself where necessary.

The first recipe I found was for Pear blondies, a vanilla version of the ever-popular chocolate brownie without, rather obviously, the chocolate and I was intrigued to see if this could be made for M. Using apple purée as my egg replacer, I stirred my mix and then kept my fingers crossed as the small cakes went into the oven. The smell as they baked was amazing and, as always, a certain young gentleman appeared alongside me as I pulled the final product out, ready to cool. The quantity was enough to make a dozen bitesize blondies, which were perfect as a snack during his busy days. Both children enjoyed the blondies, with IMG_0762[1]M particularly keen on the small chunks of pear that had become melt-in-the-mouth and golden as they baked in the sponge mix.

My second new baking venture were Pear and Ginger cookies, which seemed to me to be a perfect combination of sweet and spice, something I was sure M would love. This was another easy recipe to whip up, made from the staples stored in my kitchen cupboards. The dough made an impressive 18 cookies and within minutes of them hitting my cooling rack, my hopeful duo found something important to do in the kitchen in the hope they might be successful in picking up a stray biscuit as they passed. However, whilst they were tempted to taste one straight from the oven, the lure of the lemon icing to be drizzled when the cookies were finally cooled was enough to gain me around 20 minutes extra before my store started to be depleted. These were an amazingly good bake as the rice flour didn’t make the cookies taste granular at all and the ginger was subtle enough to give a little extra heat without overpowering the sweetness of the pear. The children were both big fans of this bake too and I was intrigued to see which one M would settle on as his final choice for taking to OTW camp. In the end, much as he loved both of these new treats, he decided the pear and ginger cookies would be his cabin chat snack of choice and the empty pot returning from camp was all the proof I needed that they had been a success.

Snack-time specials

In addition to the great new breakfast and dinnertime finds from our trip to this year’s Allergy Show in London, we also managed to stock up on an impressive number of allergy-friendly snacks, some suitable for G, some just gluten-free and even one for M. Snack-time is always the hardest time of day to cater for in my experience. You want something that will satisfy your child long enough to stop the complaints that they’re “starving” and “have to eat now!“, without spoiling the next meal which is probably only 15 minutes away, but far too long for them to actually wait without moaning that their stomachs have been cut off and are feeling unloved and abandoned. I find it particularly hard to find something suitably satisfying for M and much as he loves my many bakes, I’m not so keen on giving him too many sweet treats on too regular a basis.

IMG_0805[1]Emily Fruit Crisps were an incredible find and an instant big hit with M. We were all intrigued by not just their apple crisps, which were reassuringly safe for M, but also their surprisingly tasty vegetable crisps: green bean crisps anyone? They are a great alternative to normal potato crisps with none of the slight after-taste that M has complained about with other apple crisp brands. I took advantage of a great show offer and stocked up on a dozen packs, although only 10 made their way home with us as M munched on the odd bag or 2 as we wheeled him around for the rest of the day. Whilst not widely available in many of the mainstream supermarkets, you can buy them through Ocado and, weirdly enough, will apparently find them in your local Topshop too!

M’s marks: 12/10

IMG_0739[1]One of my biggest disappointments had to be discovering this amazing product and realising that it was very nearly safe for M, but not quite. Le Pain des Fleurs Cocoa Crispbread is made from rice flour, sugar and cocoa powder and it’s that last ingredient that means that they’re not suitable for M at the moment. They are not easy to source, but a good search on the internet will uncover a few independent stockists of this lovely snack.

IMG_0840[1]This next product has to be one of my favourite finds of the whole show and I know G is equally delighted that we were pointed in the direction of this sweet treat. The Foods of Athenry Cookie Shots are bite-size G-friendly chocolate brownies and are absolutely delicious. I had never come across this family run Irish bakery before, but I will be eternally grateful to the lovely Julia of Alimentary Bites, who not only welcomed us with open arms to the Allergy Adventures stall, but then whispered this fabulous find to me and told me where I could go to buy our own pack. They are satisfyingly chocolatey and taste sufficiently indulgent without being big enough to spoil your appetite, especially when you’re a chocolate-loving tween. NB – whilst the cookie shots are MEWS-free, they are not made in a nut-free environment

G’s marks: 9.5/10

IMG_0839[1]These next two offerings are both gluten-free, chocolate-laden snacks, but sadly not dairy-free. I have chosen to mention them because they are great alternatives for those living on a gluten-free diet and I think they would be a perfect addition to the store cupboard for anyone who can safely eat them. The first is a Twix-esque chocolate bar, with a biscuit base, caramel filling and chocolate outer layer. I’ll be honest that they don’t quite hit the mark for me, but I am reliably informed by gluten-free friends that they are really delicious. Made by Dr Schar, Chocolix bars are individually wrapped, making them ideal for lunch-boxes or to carry in your handbag for whenever you might need one, and can supposedly be bought at more than one of the supermarket chains, though I have to confess that I haven’t spotted them gracing the shelves of our local IMG_0841[1]Sainsburys since I discovered them. The other is a fantastic snack that has become a personal favourite and another product from company, Le Pain des Fleurs, this time called Crousty rolls. These interestingly named treats are light chocolate biscuits which are rolled and then filled with a deliciously decadent hazelnut and cocoa cream. Just as with the Chocolix, the rolls are wrapped in pairs, which allows you to enjoy the treat whilst keeping the rest fresh for another day. These biscuits are quite sweet, but I can imagine that they would be a wonderful addition to a bowl of ice-cream for a truly indulgent dessert.

Black is the new white

When you consider M’s restricted diet, particularly the fact that rice is currently his only safe source of carbohydrate, you might find it hard to believe that there can possibly be any new products out there for us to discover. With all our exciting finds for breakfast and snack times from the Allergy show, I wouldn’t blame you for thinking that was it, but I can’t wait to share these 2 new gems with you, not least because they have expanded M’s meal options even further, something for which I’m eternally grateful.

IMG_0680[1]The first is a fantastic new product that is sadly not yet available in the British market, although the company is working hard to make sure it soon will be: Gusto Nero Black Jasmine Rice pasta. This was an accidental find, but one that I’m really glad we stumbled across so late in our day at Olympia. It caught my eye as we were heading towards another stall, but I stopped to take a look as M has recently found a real love for the many varieties of rice pasta from Rizopia and I wondered if this might be another welcome addition to his meal-time options. I opted for the macaroni as I had bags of lasagne, spaghetti, penne and Fantasia lurking in the cupboard at home and variety is, after all, the spice of life. M was intrigued by the idea of a black pasta and was keen to try it almost as soon as we got back home.IMG_0684[1] I prepared a simple dish, combining the cooked pasta with some diced chicken and thin slices of cucumber, all lightly drizzled with a little rapeseed oil and topped with a sprinkling of rosemary. M savoured the very first bite and quickly devoured the rest of the bowl. The box we bought at the show has already disappeared and I’m keeping a close eye on this company waiting for the date it finally becomes readily available in the UK as I’ve no doubt we’ll become a loyal customer.

M’s marks: 9.5/10

IMG_0702[1]Our end-of-day wanderings also uncovered the second great new addition to M’s meal-times, Gallo’s riso nero or black rice. M and I were told all about the nutty flavour of this rice by their knowledgable rep and he was keen to give it a go. The success of their stand at the Allergy Show meant that they had only a very limited supply of it left by the time we reached them late Saturday afternoon, but the news that rice was M’s sole carbohydrate saw their rep very kindly giving us a microwave pouch of the Venere riso nero to take away and try.  M couldn’t wait to have a taste and was very excited once the meal was made just over a week later. The slightly different taste and texture of this rice made a welcome change to my standard offerings and M made short work of the plate I’d prepared. IMG_0705[1]I served it mixed with some small chunks of pear and drizzled with a little melted coconut oil to accompany the herby chicken pieces and slices of apples on his plate. The pack provided a good-sized serving for dinner and there was enough left-over to make a stir-fried chicken dish for both children the following evening. G seemed to enjoy the flavour of the black rice as much as M did and it will definitely be a part of our meal-times going forward.

M’s marks: 8/10