Jane Clarke

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United Kingdom  ·  Jane Clarke, Dietician & Britain’s most trusted Nutritionist. Founder of Nourish; helping people with health challenges via nourishing food & recipes.
Jane Clarke
More ideas from Jane
Enjoy your runny eggs again

Enjoy reading about topics dear to my heart including interviews with patients and foodies, ideas for eating well when you are poorly and what I've been up to.

Santa's little helpers

This light and refreshing dessert makes a great alternative to the heavier, rich festive desserts such as Christmas pudding and fruit mince pies.

Chestnut and lentil soup

Chestnut and lentil soup

Robert and Rose Elliot

Rose Elliot is the UK’s best-known vegetarian cookery writer.

Candied citrus peel from Nourish by Jane Clarke

A great way to turn trash into treasure. This recipe is perfect to add to homemade fruit cakes or to be enjoyed as a sweet and sour, zesty treat.

Labneh from Nourish by Jane Clarke

Labneh is an incredibly versatile strained yoghurt cheese.

Chocolate truffles from Nourish by Jane Clarke

Homemade truffles are a wonderful gift that is always well received.

Crème fraîche panna cotta from Nourish by Jane Clarke

This silky, versatile dessert set with gelatine pairs beautiful with pomegranate jelly, caramel sauce, dark chocolate shavings or with fresh or cooked fruit.

Clementine sorbet from Nourish by Jane Clarke

This light and refreshing dessert makes a great alternative to the heavier, rich festive desserts such as Christmas pudding and fruit mince pies.

Chestnut soufflé with chocolate and Armagnac sauce from Nourish by Jane Clarke

This impressive dessert is perfect to round off Christmas dinner or any special winter meal.

Clementines and dates with mascarpone, pistachios and pomegranates from Nourish by Jane Clarke

Perfect as petits fours or a quick and simple winter dessert, this recipe is a fabulous combination of contrasting tastes, textures and colours.

Smoked trout and dill pâté from Nourish by Jane Clarke

Trout is delicious smoked and combined with crème fraîche and dill, the potent flavour of the fish still comes through beautifully in this pâté.

Baked Vacherin cheese from Nourish by Jane Clarke

If the Vacherin is perfectly ripe, it can be eaten without cooking. However, baking it enhances its buttery, sharp flavour.

Baked quince from Nourish by Jane Clarke

With green golden hued skin and a heady pleasant fragrance, quince are often described as a combination of an apple and pear.

8 Reasons to Say 'Thank You'

It’s Thanksgiving Day in the US so in the spirit of counting our blessings, here are some of the things I am grateful for.