(Molten Chocolate Nut Cake — Gluten Free) This is an absolutely gorgeous chocolate cake recipe that I first made after being inspired by Jamie Oliver’s two-nut tort from his cookbook The Naked Chef. Over the years I have adapted it slightly, lightening the butter a bit and always using a little less sugar whenever possible. The result is still deeply chocolatey, rich, and one of my all-time favorite cakes. The cake is made entirely with nut flours, which means it is 100% gluten-free. In my...

Eggs are so incredibly versatile- there are literally hundreds of different recipes using eggs, some of which are extremely complex. Eggs are also a terrific source of protein and a whole food - which we love! The simplest cooking method is to soft boil them - although there is a method and timing to consider. If you are at sea level, water boils quicker than at altitude, using a shallower or wider pan, and the number of eggs your making all affect the cooking time. Which is why I suggest...

We love making sea scallops when they are in season - from mid September to January. Especially when we find them in the shells - they are a bit tricky to clean but as they are so fresh and delicious, all the hard work pays off! Once you’ve cleaned your fresh scallops, pat them dry and let them come to room temperature, out of the fridge for at least 30 min. Heat a couple of teaspoons of high heat flavorless oil, such as organic cold pressed sunflower or avocado oil in a stainless sauté pan...