Welcome to
Downsizing Deliciously.

The art of turning food that helps you lose weight into the food you most want to eat

“I do not want to ruin my life eating something that tastes like nutritional chalk."

Downsizing Deliciously Favourites

Roast aubergine with capers, anchovy, pomegranate seeds, and garlic

This incredibly easy dish gets more groans of delight than almost anything else I cook but has fabulously few calories.

Spiced red cabbage slaw with lemon and pomegranate

I love red cabbage slaws and I particularly like the hints of cumin and coriander in this one – and the way the lime juice, honey, and chilli combine.

Lentils with cumin-roast beetroot, lemon kumquat, black olives, and pomegranate seeds.

Lentil salads are a cornerstone of my downsizing life. This one is both delicious and looks stunning as part of as meze, a plant-based main or an accompaniment to salmon or lamb.

Roast pumpkin and apple soup with zhoug and yogurt

The season of pumpkins coincides very happily with the apple harvest, and they go fabulously well together – especially with the addition of a teaspoon of fiery zhoug and a dollop of Greek yogurt.

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Welcome to Downsizing Deliciously.

Downsizing Deliciously came out of my quest to lose a lot of weight without giving up eating amazing food. With the prospect of years without gallons of olive oil and butter, or lashings of double cream and chocolate – 8 stone does not magically disappear in a few months – I set about creating recipes that would delight my taste buds as much as all the things that made me fat.

I turned to the Mediterranean, the Middle East, and North Africa for inspiration: it’s my favourite food, and the blast of spices and flavours gets my taste buds so enraptured that I don’t hear a peep out of them for hours on the subject of chocolate brownies. And it’s working: so far I have lost nearly three stone.

And the reason it’s working is that I started basing my recipes – and my eating – on foods that were low calorie dense (LCD).

“For the same calories in a kilo of chocolate, you could eat 24 kilos of tomatoes. N.B. Do not eat 24 kilos of tomatoes.."

New Recipes

Chargrilled Aubergine, Roast Cauliflower, and Tomato Salsa

I am a complete roast cauliflower junkie, and this was inspired by the wonderful Sami Tamimi and Tara Wigley in their book Falastin. It tastes sensational, looks amazing, and is much simpler to do than it looks.

Butter Beans with Roasted Red Pepper and Gremolata

I love the creaminess of the butter beans combined with the sweet bitterness of the roast peppers and the freshness of the gremolata.

Braised red cabbage with star anise and cranberry sauce

This is my absolute favourite way of cooking red cabbage: the cranberry sauce – a much underused substance – as well as giving sweetness, has a tiny hint of bitterness, and never mind Christmas, I eat it – hot or cold – with everything: salmon, lentils, beef, game, chicken, beans, chickpeas … and on its own.

Roast pumpkin with onion, preserved lemon, pomegranate seeds, and olives

I can never quite decide about preserved lemons – whether they are delicious or taste like loo cleaner (n.b. do not go and check) but combined with the sweetness of the pumpkin and onions and the picante olives they are definitely delicious.

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Can thin people – even downright skinny ones – enjoy these recipes?
‍
Yes. But please note: they are unavoidably healthy and no responsibility can be taken for the effects of packing spouses and offspring quite so full of vitamins and fibre.

RECIPES

Cranberry and orange sauce

I love cranberry sauce, and if you have time, making your own is really worth it – it is zingy, fresh, and has much more flavour, and it only takes about 10 minutes. It keeps really well in the fridge, so make it in advance.

RECIPES

20-second mayonnaise

There are two reasons people don’t make their own mayo: it takes forever and usually curdles at the last minute – and after all that effort, it’s not as nice as Hellmann’s. ‍ This way, it takes 20 seconds – 60 if you include putting everything in the beaker – and it NEVER curdles. ‍

RECIPES

Tomato Salad with Nectarine, Pomegranate, Onion, Red Pepper, and Chilli

I love this fresh, almost-fruit salad – and with a bit more chopping it becomes a salsa. It goes fantastically well with an omelette if you want a very low-calorie-dense breakfast.

RECIPES

Roast chicken

There are many ways to roast a chicken, and this is currently my favourite. Doing it upside down for the first 35 minutes keeps the breast very moist, and it self-bastes, so needs no extra butter or oil.

RECIPES

Grilled peppers with anchovy and capers

This very simple way of doing red peppers barely needs a recipe, but it's perfect in an antipasto or meze – and it's delicious with lamb or chicken.

RECIPES

Spiced red cabbage slaw with lemon and pomegranate

I love red cabbage slaws and I particularly like the hints of cumin and coriander in this one – and the way the lime juice, honey, and chilli combine.

RECIPES

Lentils with cumin-roast beetroot, lemon kumquat, black olives, and pomegranate seeds.

Lentil salads are a cornerstone of my downsizing life. This one is both delicious and looks stunning as part of as meze, a plant-based main or an accompaniment to salmon or lamb.

RECIPES

Spiced Chickpeas with Lemon and Mint

This is a lovely lemony, spicy, way of doing chickpeas – originally inspired by wonderful the Sami Tamimi and Tara Wigley in their brilliant book, Fallastin. It's a great lunch dish, or accompaniment to a slow-roast shoulder of lamb.

RECIPES

Sea Bass with Lentils alla Veneto and Salsa Verde

This is a wonderful Venetian combination, which is delicious and very easy to make. If you already have lentils and salsa verde in the fridge, you can have it on the table in 10 minutes

RECIPES

Lentils alla Veneto

This is a very simple and delicious venetian way of doing lentils that goes with everything – which is very helpful because I eat them with everything

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Cabbage with garlic, ginger, and coriander

This incredibly quick and easy cabbage is so good, I sometimes wonder why I eat anything else – and I am not alone: one eight-year-old of my acquaintance announced after her fourth helping that she was coming to live with me so she could eat it every day. I don’t know who felt prouder, me or the cabbage.

RECIPES

Radicchio castelfranco salad with kumquats, red onions, pomegranate seeds, and walnuts

I am very enamoured with the pale green, pink-flecked Radicchio Castelfranco; it has something of the escarole about it, and is less bitter than other types of radicchio. It does very nicely simply drizzled with balsamic and olive oil, sprinkled with salt, and mixed well. But I absolutely love it like this.

RECIPES

Squid with caramelised cherry tomatoes, garlic and chilli

This is a fabulously delicious 10-minute way to cook squid. Equally wonderful for a supper when you don't feel like cooking or a dinner party for your foodiest friends.

RECIPES

Salsa Verde

A fantastic and very easy way to add a blast of flavour to many things – meat, fish, pulses. Traditionally it uses a lot of olive oil, but this recipe uses a lot less but is still delicious.

RECIPES

Crownless Quiche Royale

The Diva did not approve of the Coronation Quiche – was outraged by the broad beans – and is a great fan of Princess Anne, so she created a dish in her honour. And she did her proud: Crownless Quiche Royale is sensationally delicious – caramelised onions, parmesan, a great deal of cream; no pastry. And no broad beans. I think the King will feel very hard done by. Not entirely downsizing, but it has no pastry, and you could share it.

RECIPES

Baked Salmon

This is one of the stalwarts underpinning my life: I often have some in the fridge – it’s incredibly simple, delicious and very filling, and more to the point, ready to eat whenever I am starving, have no time to cook, and doughnuts are grinning at me enticingly through the letterbox.

RECIPES

Pitta Bread

You can easily buy pitta bread but making them fresh is very delicious, so if you have the time it’s really worth it - and fun to do with children.

RECIPES

Softish hard-boiled eggs

Hard boiled eggs are very useful when downsizing: endlessly versatile – quick lunch, picnics, meze, sabbich – filling, and low-calorie-dense. And they are also delicious when they are not quite hard. Here's how to make them perfect.

RECIPES

Middle Eastern Salad

All over the Middle East, versions of this salad appear as a vital – almost national – part of their food. It is delicious, and not surprisingly, eaten at almost every meal. Wherever it comes from, I love it, and to avoid diplomatic incident, this is my South-East London version.

RECIPES

Hummus with coriander and pomegranate seeds

Hummus is an essential part of life, and there is plenty of the stuff to buy. But if you make it yourself, you can decide how much oil and tahini you want to use without the risk of emulsifiers and all the other things that get used by the food-tech wizards when they want to produce a low-fat version of something. And you can make it in less time than it takes to find your car keys to drive to the supermarket.

RECIPES

Marcella Hazan's Lemon Roast Chicken

I love roast chicken, but it is not ideal downsizing fodder, especially if slathered in butter or olive oil. But the legendary Marcella Hazan not only came up with a genius way of producing a moist, perfectly cooked bird with crispy skin, but as it is self-basted and therefore needs no extra fat, it is the most downsizing way to do it – but without losing any of the things that make roast chicken the thing we most want to eat.

RECIPES

Lentils with Gremolata, Red Onion, and Pomegranate Seeds

This is one of my favourite salads. The whole spices give little taste bombs in the lentils, which combine perfectly with the bursts of sweet juice from the pomegranate seeds. This is a good distraction for a mouth that would rather be eating chocolate.

RECIPES

Caramelised Onion Frittata

Frittata is a fantastic brunch, lunch or supper option: it is very easy to make, keeps well, and is delicious hot or cold – and unlike quiche, doesn’t involve either pastry or cream, but is still creamily delicious. When in doubt, I reach for the caramelised onions – and frittata is no exception.

RECIPES

Gin-Cured Salmon with Juniper, Caraway and Coriander

A glorious addition to any brunch… or breakfast… or any other meal. This gin-cured version is outrageously delicious, extremely easy to do, and much cheaper than buying it. I usually keep some in the fridge and eat it for breakfast as it is a much better downsizing option.

RECIPES

Roasted Red Peppers with Ricotta

Roasted red peppers bring a wonderful combination of sweet and bitterness and go well with many things – omelette, grilled chicken, lentils, or whole grain spelt – or as part of a mezze.

RECIPES

Crushed Butter Beans with Garlic and Rosemary

I absolutely love this dish: it’s incredibly simple, but the garlic, rosemary, salt, and olive oil work perfectly with the creamy sweetness of the beans. It's great as a lower-carb substitution for mashed potato.

RECIPES

Radicchio with Strawberry, Black Olives, and Ricotta

I have an absolute passion for ricotta – its creamy softness, and flavour so delicate it is hardly there – and it combines fabulously with the sweetness of the strawberries and bitterness of the radicchio. Radicchio makes for excellent salads – gorgeous colour, robust enough that it doesn’t collapse into a wimpy heap if you add heavier ingredients, and just enough bitterness to be interesting without making your eyes water. There are many salads to make with it, but I love this one.

RECIPES

Roast Cauliflower with Beluga Lentils and Tahini Dressing

I met a friend at the market yesterday when I was piling cauliflowers into my basket. What are you going to do with them, she said? Roast them, I replied. How do you do that? she said. I nearly called the emergency services.

RECIPES

Lentils with pumpkin, caramelised onion, and zhoug

This recipe emerged out of the winter of outdoor socialising when I was endlessly looking for warming and comforting food (that didn’t involve chips or chocolate) to eat while I waited for my toes to regain some feeling. I no longer have to risk hypothermia to see my friends, but this has remained a great favourite ever since. Like many things with pumpkins, a spoonful of zhoug and a dollop of yogurt are particularly good.

RECIPES

Roast pumpkin with onion, preserved lemon, pomegranate seeds, and olives

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Chickpeas with Orange, Spring Onion, and Caraway-Roasted Beetroot

I love the combination of beetroot and orange, and putting them together with chickpeas and a spot of caraway and coriander works really well.

RECIPES

Roast beetroot, onion, and apple puree with caraway

Before I started my downsizing mission, I used to make a beetroot puree that involved vast amounts of double cream and brown sugar. It was absolutely delicious. This has neither but is equally delicious – no idea why – but I thoroughly recommend it. It goes wonderfully well with game, salmon, or breast of chicken.

RECIPES

Guinea fowl with caramelised fennel and orange

I recently rediscovered guinea fowl thanks to the shelves of Sansepolcro’s Co-op being stripped bare in the shopping frenzy before the All Souls – Tutti Morti – national holiday, and it has given me a fit of the raptures. Combined with fennel and orange it's sensational.

RECIPES

Quail with romanesco, pine nuts, grapes, and saffron

Sicilian food is a delicious mix of Italian and Arabic. I was introduced to this combination by Tom Duguid – a wonderful artist based in Italy – and I am completely obsessed with it.

RECIPES

Chicken with Peach, Anchovy, Rosemary, and Black Olives

For as long as they are in season, peaches and nectarines feature frequently in my cooking. Anchovy and olives go particularly well with them, either in a salad with radicchio (with some thinly sliced onion) or this extremely easy and delicious chicken dish.

RECIPES

Tahini and Lemon Chicken Salad with Pomegranate and Chilli

I love this spiced chicken salad: the diced lemon cools it down a little and the pomegranate give it little bursts of sweetness; a delicious 15-minute lunch or supper.

RECIPES

Roast pumpkin and apple soup with zhoug and yogurt

The season of pumpkins coincides very happily with the apple harvest, and they go fabulously well together – especially with the addition of a teaspoon of fiery zhoug and a dollop of Greek yogurt.

RECIPES

Aubergine, Tomato, and Nectarine Caponata

This is a slightly off-centre take on the Sicilian Caponata. However, as the only obligatory ingredient in the dish is aubergines, and it is a notoriously anarchic dish that adds whatever it pleases – courgette… onion… celery – I feel quite at liberty to stick in a few nectarines. Especially as they make it so delicious.

RECIPES

Turkey Salad with Mincemeat, Mango, Pomegranate, and Walnuts

This combination is not as mad as it sounds – I often put fruit and honey or something else sweet in a salad, and mincemeat is not so very different, and it goes fabulously well with the turkey. One of the things I love about Christmas is all the things I can do with the leftovers – I can chuck the rulebook in the compost bin and experiment with whatever’s hanging around in the fridge.

RECIPES

Braised red cabbage with star anise and cranberry sauce

RECIPES

Middle Eastern quick pickles

Pickles are a fantastic thing for downsizing – masses of flavour packed into low-calorie-dense veg – and delicious as part of a meze or in sabich.

RECIPES

Roast Aubergine with Lemon, Yogurt, Thyme, and Pomegranate Seeds

This is such a fantastic combination – and so quick and easy. Perfect as a starter or part of a meze – or it goes very well with roast lamb.

RECIPES

Red cabbage slaw with mango, chilli, and pomegranate seeds

I love this salad – the combination of the chilli with the mango really gets me hooked – and it's low-calorie-dense as it gets because it has no dressing – the juice from the mango and the lemon make their own.

RECIPES

Lentils with Cumin-Roast Beetroot, Apple and Black Olives

It's a rare day that I don't eat lentils – they make me feel so amazingly well – so I have an inexhaustible supply of lentil salads. I particularly like this one, especially in the autumn.

RECIPES

Caramelised Leek Un-Quiche

This is a fantastically easy downsizing alternative to quiche – perfect for brunch or lunch. I love leeks, especially when they are cooked down till they are dense and caramelised.

RECIPES

Chickpeas with Caramelised Roast Fennel, Orange, and Black Olives

I love the combination of orange and fennel, and if you roast the fennel so it’s golden and caramelised on the outside and squidgily soft on the inside, and add some bitter black olives, it is really delicious.

RECIPES

Flash-Fried Caramelised Tomatoes with Eggs

For a very simple, 10-minute breakfast or brunch, this is hard to beat. You can add other herbs and spices – thyme is very good – but at breakfast, I want to eat quickly, not fiddle around. I have the legendary Elizabeth David to thank for introducing me to the idea of lightening-quick tomato sauces.

RECIPES

Radicchio with kumquat, anchovy, and pomegranate

Radicchio makes for excellent salads – gorgeous colour, robust enough that it doesn’t collapse into a wimpy heap if you add heavier ingredients, and just enough bitterness to be interesting, without making your eyes water.

RECIPES

Roast aubergine with capers, anchovy, pomegranate seeds, and garlic

This incredibly easy dish gets more groans of delight than almost anything else I cook but has fabulously few calories.

RECIPES

Butter Beans with Roasted Red Pepper and Gremolata

I love the creaminess of the butter beans combined with the sweet bitterness of the roast peppers and the freshness of the gremolata.

RECIPES

Chargrilled Aubergine, Roast Cauliflower, and Tomato Salsa

RECIPES

Borlotti Beans with Rosemary and Fig

In Italy, the season of fresh borlotti beans is a great delight, so long as you have sufficient skivvies to cope with the faff of shelling them.

RECIPES

Roast aubergine layered salad with tomato, avocado, and pomegranate

I cannot have too many aubergines in my life, and this layered aubergine, tomato, and avocado salad is really easy to make, and the perfect thing to keep your microbiome boogieing all the way through through your bank holiday barbecue.

JOURNAL

Do my genes force me to eat doughnuts?

I'm large; I'm greedy. So am I just one big character defect?

JOURNAL

Cooking for friends: keeping it doable and downsizing

I love cooking for friends, but in order to keep it downsizing – and on the table before the next day's breakfast – I have a few guidelines.

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Downsizing Caramelised and Sautéed Onions

Caramelised onions are vital to a happy life, but cooked in lashings of butter or olive oil they are not conducive to a thinner life. So finding a way of cooking them that made them taste amazing without using a bucketful of oil or a barrel of butter, was like discovering the secret of turning straw into gold.

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20-second mayonnaise

How to make real mayonnaise in 20 seconds; why you should, and how it helps with downsizing. And why you should never, ever make it with virgin olive oil .

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10-second tip: mixing

Mixing food for maximum flavour and making a small amount of oil go a lot further.

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Obesity – the most successful pandemic since the bubonic plague

I’d like to talk about the other pandemic: the one caused by marauding chocolate bars rather than somebody sneezing. It’s been rather upstaged for obvious reasons, but it’s doing amazingly well. According to WHO, obesity affects well over 2 billion people and kills roughly 2.8 million a year. That’s enough to fill nearly 30 countries the size of Britain entirely with overweight and obese people, and wipe out the population of Wales every year.

JOURNAL

Obesity is causing a health crisis – but NHS doctors just seem to shrug

The NHS is crippled by the costs of treating fat people. You might think they would be doing everything they can to help... This is what happened when I went to see my GP.

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Diet, Poverty, and the Covid Death Rate

It is not a complete surprise that foods stuffed full of vitamins and minerals are good for your chances of surviving a deadly virus, but having such a large improvement confirmed by a study of over a million people’s diet and Covid health records does help a person reach for the broccoli and pomegranate seeds.

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The Downsizing Fridge

If your fridge is full of fruit and vegetables, you will eat lots of fruit and vegetables. If your fridge is full of chocolate, you will eat… you get the idea.

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Downsizing Deliciously Supper Menu

Radicchio Salad with Strawberries, Black Olives, and Ricotta; Marcella Hazan's Lemon-Roast Chicken; Roast Cauliflower with Beluga Lentils and Tahini Dressing; Roast Red Peppers

JOURNAL

Downsizing Deliciously Menu for October

Roast pumpkin and apple soup with zhoug and yogurt; Baked salmon with ginger garlic and lime; Puree of roast beetroot, onion, and apple; Lentils alla Veneto; Steamed Broccoli with lemon zest and olive oil

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Downsizing Deliciously simple supper from my Tuscan kitchen

Autumn in Tuscany. Chicken with courgettes, tomatoes and black olives, cooked on a wood-fired cooker

JOURNAL

Downsizing Deliciously Supper Menu

Roast aubergine with yogurt, lemon, thyme and pomegranate seeds Quail with romanesco, grapes, pine nuts, and saffron Fennel, escarole, and roast grape salad

JOURNAL

Downsizing Deliciously menu: Oranges are not the only fruit … but they are a good start.

I have been in love with Tarocco oranges since I lived in the Campo dei Fiori in Rome and bought them from a man who wanted to kill my landlord for running off with his wife. This supper menu is my ode to the orange, but there are no murderous Sicilians involved..

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Downsizing Deliciously Supper Menu Autumn

There is a place for formal courses – preferably somewhere with an enormous separate kitchen filled with skivvies, and a dining room with a footman behind every chair to keep things running smoothly – but I have an impressive talent for disorganisation and chaos and often prefer to put lots of lovely things on the table and let people eat them in whatever order they like. Especially on the footman’s day off.

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The Downsizing Diva's Christmas Kitchen Gadget List

Gyms have equipment to help you get fit and lose weight. So do kitchens. Having the right kit can make the difference between making a salad and diving headlong into the nearest bag of doughnuts. As a side effect, it also makes cooking a lot easier. You might want to put some of them on your Christmas list.

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Sabich – the ultimate sandwich or a feast fit for kings: pitta, hummus, aubergine, eggs, and pickles

I first heard about the Iraqi-Israeli sabich when I was reading Kitty and Al Tait’s fabulous book, Breadsong. I was looking at her pitta bread recipe and my eye was captivated by her serving suggestion: fill it with hummus, soft-boiled eggs, fried aubergine, and pickles. It sounded absolutely delicious and I immediately set about creating a low-calorie-dense version.

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The Downsizing Deliciously Christmas Lunch

How to keep your Christmas downsizing(ish) but so delicious that you wonder why you ever did it any other way.

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21-Day Downsizing Deliciously Challenge: Week 3

I reach the end of my challenge. After 3 weeks of eating a great deal of fabulous food, the weight-loss was very pleasing. Even more pleasing was how fantastically well I felt.

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21-day Downsizing Deliciously Challenge: Week 2

Week 2 involved a lot of socialising, a mountain of delicious food, and a 2lb weight-loss

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21-Day Downsizing Deliciously Challenge: Week 1

This is how the first week on my rabelaisian weight-loss challenge went – what I ate, and the recipes I used.

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21-Day Downsizing Deliciously Weight-Loss Challenge

If you want to try the 21-day Downsizing Deliciously weight-loss challenge here are some top tips.

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The pudding stomach – why we can't resist pudding, even when we are full

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3 salads to flatten your blood-sugar-spikes to stay awake, live forever, and be less fat.

Here is how you go about flattening those fat-making, health-ruining sugar spikes and eat delicious salads while you are about it.

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Shopping List for Your Deliciously Downsizing Life

Having plenty of low-calorie-dense food to hand is absolutely crucial if you want to avoid an armed raid on the biscuit barrel. Low-calorie-dense means eating a lot of fruit, veg, and pulses. Imagine you have the contract to supply the Elephant House* at London Zoo and you’ll get the quantity about right.

Gluten Free

Vegetarian

Plant-Based

Welcome to Downsizing Deliciously.

Japanese Teriyaki Skewers

Welcome to Downsizing Deliciously.

Sign up for new recipes, tips, and downsizing stories.

Cranberry and orange sauce

20-second mayonnaise

Tomato Salad with Nectarine, Pomegranate, Onion, Red Pepper, and Chilli

Roast chicken

Grilled peppers with anchovy and capers

Spiced red cabbage slaw with lemon and pomegranate

Lentils with cumin-roast beetroot, lemon kumquat, black olives, and pomegranate seeds.

Spiced Chickpeas with Lemon and Mint

Sea Bass with Lentils alla Veneto and Salsa Verde

Lentils alla Veneto

Cabbage with garlic, ginger, and coriander

Radicchio castelfranco salad with kumquats, red onions, pomegranate seeds, and walnuts

Squid with caramelised cherry tomatoes, garlic and chilli

Salsa Verde

Crownless Quiche Royale

Baked Salmon

Pitta Bread

Softish hard-boiled eggs

Middle Eastern Salad

Hummus with coriander and pomegranate seeds

Marcella Hazan's Lemon Roast Chicken

Lentils with Gremolata, Red Onion, and Pomegranate Seeds

Caramelised Onion Frittata

Gin-Cured Salmon with Juniper, Caraway and Coriander

Roasted Red Peppers with Ricotta

Crushed Butter Beans with Garlic and Rosemary

Radicchio with Strawberry, Black Olives, and Ricotta

Roast Cauliflower with Beluga Lentils and Tahini Dressing

Lentils with pumpkin, caramelised onion, and zhoug

Roast pumpkin with onion, preserved lemon, pomegranate seeds, and olives

Chickpeas with Orange, Spring Onion, and Caraway-Roasted Beetroot

Roast beetroot, onion, and apple puree with caraway

Guinea fowl with caramelised fennel and orange

Quail with romanesco, pine nuts, grapes, and saffron

Chicken with Peach, Anchovy, Rosemary, and Black Olives

Tahini and Lemon Chicken Salad with Pomegranate and Chilli

Roast pumpkin and apple soup with zhoug and yogurt

Aubergine, Tomato, and Nectarine Caponata

Turkey Salad with Mincemeat, Mango, Pomegranate, and Walnuts

Braised red cabbage with star anise and cranberry sauce

Middle Eastern quick pickles

Roast Aubergine with Lemon, Yogurt, Thyme, and Pomegranate Seeds

Red cabbage slaw with mango, chilli, and pomegranate seeds

Lentils with Cumin-Roast Beetroot, Apple and Black Olives

Caramelised Leek Un-Quiche

Chickpeas with Caramelised Roast Fennel, Orange, and Black Olives

Flash-Fried Caramelised Tomatoes with Eggs

Radicchio with kumquat, anchovy, and pomegranate

Roast aubergine with capers, anchovy, pomegranate seeds, and garlic

Butter Beans with Roasted Red Pepper and Gremolata

Chargrilled Aubergine, Roast Cauliflower, and Tomato Salsa

Borlotti Beans with Rosemary and Fig

Roast aubergine layered salad with tomato, avocado, and pomegranate

Do my genes force me to eat doughnuts?

Cooking for friends: keeping it doable and downsizing

Downsizing Caramelised and Sautéed Onions

20-second mayonnaise

10-second tip: mixing

Obesity – the most successful pandemic since the bubonic plague

Obesity is causing a health crisis – but NHS doctors just seem to shrug

Diet, Poverty, and the Covid Death Rate

The Downsizing Fridge

Downsizing Deliciously Supper Menu

Downsizing Deliciously Menu for October

Downsizing Deliciously simple supper from my Tuscan kitchen

Downsizing Deliciously Supper Menu

Downsizing Deliciously menu: Oranges are not the only fruit … but they are a good start.

Downsizing Deliciously Supper Menu Autumn

The Downsizing Diva's Christmas Kitchen Gadget List

Sabich – the ultimate sandwich or a feast fit for kings: pitta, hummus, aubergine, eggs, and pickles

The Downsizing Deliciously Christmas Lunch

21-Day Downsizing Deliciously Challenge: Week 3

21-day Downsizing Deliciously Challenge: Week 2

21-Day Downsizing Deliciously Challenge: Week 1

21-Day Downsizing Deliciously Weight-Loss Challenge

The pudding stomach – why we can't resist pudding, even when we are full

Welcome to
Downsizing Deliciously.