Today I was really looking forward to using the foods I had bought at the real food company shop in Alsager and the meat delivery that had come from Gazegill Organic Farm.

I started with the Gazegill Organic Farm Gluten free pork sausages, panfried in a little coconut oil. Whilst they started to cook I diced some celeriac and added it to the pan. I had bought the celeriac for £1.50 from Stanedge Grange Farm Shop.  Celeriac is one of those ugly looking vegetables that is often overlooked but it makes a great replacement for potato and you can eat it raw as well as cooked (mashed, steamed, fried…). It has high contents of vitamins C and K as well as B vitamins such as, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and vitamin B6. It is rich with calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc. As it is low in inulin (prebiotic) it is a great alternative to cauliflower for those on a low FODMAP diet. As a child I ate a lot of grated raw celeriac because they have it in France like the UK have grated carrot (here is a GAPS/SCD/Low FODMAP friendly version). Because you can eat it raw, there is no need to overcook so I fried it gently until brown on one or two sides but still crunchy in middle.

I foraged some fresh dandelion leaves on the dog walk this morning so I pan fried them with some sliced organic celery and organic leek in the coconut oil.  Again, I didn’t overcook as they can all be eaten raw and you want to keep some of the probiotic/prebiotic benefits in tact. I cooked both the celeriac and the greens in the time it took for the sausages to cook (using the same pan).

Finally I pan fried the egg in a bit more coconut oil, making sure the yolk stayed runny so it maintains the Omega 3 fatty acids.

The Red cabbage sauerkraut and black garlic (a sort of fermented garlic) were served cold on the side.  I bought them both from a local health food shop in Alsager, Staffordshire.