News — #womeninfood

A quiet revolution: in conversation with chef Rosie Healey.

A quiet revolution: in conversation with chef Rosie Healey.

Based in the hip eating district of Glasgow on Argyle Street, chef Rosie Healey heads up the acclaimed Gloriosa restaurant bar. Challenging the way professional kitchens are run, Rosie is part of a quiet revolution currently afoot in restaurant culture. “Kitchens can be such horrible environments for people to work in,” says Rosie, “At the end of the day, we’re cooking food for people to eat. It really doesn’t need to be this life or death experience that you find in so many places.” Celebrate the cook Rosie learnt her trade from celebrated UK chef, Yotam Ottolenghi but refers to herself...

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Coconut Bird Bars

Coconut Bird Bars

If you’re giving sugar the swerve, these coconut bars will help you on your way. Naturally sweet in flavour, coconut is packed with nutritionally dense, super food acids. High in fat, a little goes a long way and a small serving is often enough to curb those cravings. Happily simple to prepare, I always have a stash in my fridge which is raided regularly by my husband and kids alike. When I hit on a healthy formula that everyone enjoys, I know that I’ve a winner on my hands. Gluten free, added sugar free, vegan, nut free. Source 250g coconut...

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#BirdCooks: Hunky, Chunky Crumble Bars with Cardamom, Sour Cream & Cherry

#BirdCooks: Hunky, Chunky Crumble Bars with Cardamom, Sour Cream & Cherry

Chunky, hunky crumble bars - super versatile, perfect for tea and table cloths. Enjoy with loved ones. By Skype, if needs. 

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#Birdcooks: The Comfort of Coconut Dahl

#Birdcooks: The Comfort of Coconut Dahl

Here's a chance to raid your store cupboard for pulse and spice.   Choose the pulses that come to hand - think red lentil, split pea, black or green lentil, black eyed beans - work with what you have and enjoy discovering less known ingredients.   Delicately spiced with cardamom, fennel and cumin, this is a aromatic hug in a bowl. Source 300g washed, soaked and cooked pulses, as per packet instructions - this may need to be started the night before with an overnight soak. 1 generous onion, peeled and chopped. A chunk of fresh ginger and three garlic cloves, peeled and...

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