There are still a lot of good gourds about, and here is one way to keep ’em interesting. Roast pumpkin slices with olive oil, bay, thyme, salt & pepper. Pop into the blender with good chicken stock, some sauteed onion and garlic, lime juice and rind and tahini. Season. Fry sliced chorizo on both sides and then splash sherry vinegar into the pan to caramelise the sausage. A nice big dollop of creme fraiche, smoked paprika and go…
posted on 20th December 2010 by Stefan Chmelik
"I first got ill at the age of 28 and started on a 12-year downward path (later diagnosed as ME) which left me bedridden for years. I wasn't even strong enough for a longer telephone conversation, so my husband had to discuss my situation with Dr. Downing! I started improving almost immediately and quite soon I was able to start doing my own telephone consultations! Four years later I was strong enough to tolerate the EPD treatments for food and chemical sensitivities; after 5 years I cooked my first meal again, and after exactly 10 years I was able to travel abroad on holiday. Dr. Downing's immensely skilful, patient and good-humoured help had given me back my life."