Stop Food Intolerance

The Future of Wellness & Food Intolerance

Gavin Wren Food Opinion Pieces, Writing

It’s an incredibly unique thing, our current obsession with food intolerance. The world has experienced vast swathes of intolerances in history, normally towards large groups of other people. Today, there’s a swelling mass of people claiming that certain foods don’t make them feel very good. Often backed up with little or no scientific data, these people are changing the course of food in our country and reshaping the profile of products on the shelves in our shops. I often wonder if we’ll look back at this age along with the so called ‘cult’ of wellness and see it as a turning point in the enlightenment of our consumption of food or merely an unscientific hippyish fad. The ‘Cult’ of Wellness. Wellness certainly attracts a lot of cynicism. There has been very vocal opposition, especially against bloggers who are purporting health benefits despite having very little or no formal training in…
Recipe modification, diversification and bastardisation

Recipe Modification, Diversification and Bastardisation

Gavin Wren Food Blogging, Food Opinion Pieces, Writing

Respect the Recipe. There have been many occasions, both on this blog and in my real, physical existence, where I’ve managed to work myself into a contorted fit of rage over inappropriate recipe modification of certain traditional dishes. I have enormous respect for time honoured, traditional recipes, the amazing dishes and techniques which have been handed down through time for each generation to enjoy. Often based in simplicity, or invoking a fundamental technique of a certain culture’s cooking practice, these recipes are social icons, they have ubiquitous names and often represent entire avenues of cuisine. It took a while before I fully vocalised this point of view. At first I was merrily jumping on the food blogger bandwagon, happily latching on to any name that I thought were fit for purpose with the recipe I had just published. Little did I realise that I was simultaneously contributing to the decline…
hot melt sun-dried tomato and mozzarella muffins

Hot melt sun-dried tomato and mozzarella muffins

Gavin Wren Baking, Breakfast, Recipes, Small Bites, Spelt & ancient grains

I’ve got a muffin hangover today. In fact, that’s a lie, I deserve to have a muffin hangover today, because I ate… errr, six muffins last night, instead of my dinner. If that had been six of the supermarket’s in-store bakery, not-quite the finest double chocolate efforts I might not be so chipper about it, but the muffins I ate were actually really wholesome, soft, crumbly little cakes with very little sugar or unhealthy bits, so I feel absolutely great. There’s a very good reason for this muffin related excess and it’s all in your interest, so let me tell you why… Today’s recipe is another one I’ve had kicking around in the back room of my mind for a while, along with making muffins with no added sugar. When it came to my recipe testing session yesterday, in the true style of an impatient child I opted for sweets…
Labneh cheesecake with lime and coriander

Pistachio-topped labneh cheesecake with lime & coriander – no added sugar

Gavin Wren Baking, Desserts, No Added Sugar, Recipes

For once, I’m going to start talking about the food first, rather than sharing obscure excerpts from my prandial past with you. Previously on le petit oeuf, I’ve professed my love for yoghurt and featured it in a few recipes. This has developed recently into a lean towards the delights of labneh, and anyone who is following my Twitter feed (and if not, why not?) will have seen a few more labneh based adventures, such as the za’atar rolled labneh balls. If you’ve never experienced labneh, let me explain a little more about it. It’s made from plain yoghurt that has been strained, a simple process that takes it from it’s initial runny state, via the greek yoghurt-ish phase before finally reaching thick, soft-cheese-esque consistency. If you want to give it a go, I published a simple guide to how you can make great labneh at home just last week…
Roasted garlic and butternut squash soup with kale in the saucepans

Hearty roasted garlic and squash soup with kale

Gavin Wren Main Dishes, Recipes, Soup, Vegan, Vegetarian

Winter = Soup. Summer = Salad. If there were ever two dishes that were clearly defined by the seasons, then these must be the top contenders. And in case anyone starts shouting “what about winter salads and ‘slaws”, I’m a fan of winter salads (Check out my roasted kale and goat’s cheese salad if you’ve not seen it already!), BUT, nothing beats super fresh, flavoursome summer salads that have gone from plant to plate in the shortest time possible. They’re just magical. And whilst we’re revelling in this joyous abundance of fresh produce in the summer, you’ll find the soup section in your local supermarket almost completely curls up and goes into hibernation. But, it’s all very logical, because homemade soup is simply the best thing to have for your lunches during the winter. It’s easy to make, cheap and endlessly tweakable to add the flavours…