"Cooking for people with food intolerances doesn't have to be daunting, because the rules of good cooking are always the same, McDermott says. Fresh produce is undoubtedly the cheat code to a delicious meal. Bold, fresh herbs or juicy summer berries are the easiest way to elevate any meal to a whole new level. And they're in season and available at your local IGA."
"Stuffing is just one of those things I could eat every day, and this is my new favourite way to serve it, she says. Her advice is simple: My number one tip is always to prepare whatever you can. The pumpkin is easily roasted ahead of time, and the stuffing filling can be prepared ahead, too. This leaves you with about 10 minutes of active time and 20 minutes of oven time while you mingle with your guests."
An inclusive festive menu can satisfy guests with low FODMAP, vegan, gluten-free, and nut-free dietary needs while delivering bold flavours. Identify specific dietary requirements first to build a clear framework for the meal. Prioritise fresh, seasonal produce, bold herbs, and juicy summer berries to elevate dishes. Prepare components in advance: roast pumpkin and make stuffing ahead to reduce active cooking during entertaining. Choose adaptable recipes that allow easy substitutions and minimal last-minute work, such as pre-prep-friendly roulades and make-ahead fillings. Advance planning and simple, flavour-forward ingredients allow everyone at the table to share a welcoming meal.
Read at www.theguardian.com
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