Heat the oil in a flameproof casserole, add the onions, carrot, celery, peppers and chilli and cook for 5 minutes.
Add the paprika, cumin and chopped stalks of the coriander, and cook for a further 5 minutes, stirring occasionally, until the vegetables are softened.
Add the turkey, beans and tomatoes, mix well and cover with a lid.
Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours, checking every 30 minutes and adding a little water if it starts to look dry.
Remove from the oven, stir in the lime juice and chopped coriander leaves.
Serve with the cooked rice.
Notes / Tips / Wine Advice:
For turkey & rice noodle stir-fry,
cook 300 g rice noodles according to the packet instructions. Heat 1 teaspoon sunflower oil in a wok and fry 400 g cooked turkey, sliced into strips, for 2 minutes. Add 325 g trimmed green beans, 1 sliced red onion and 2 sliced garlic cloves and stir-fry for a further 4–5 minutes. Stir in the juice of 1 lime, 1 teaspoon chilli powder, 1 diced red chilli and 1 tablespoon gluten-free fish sauce. Add 1 tablespoon chopped mint, 2 tablespoons chopped coriander and the drained rice noodles and toss well before serving.
1tablespoongluten-free ketjap manissweet dark soy sauce
625gcooked rice
1tablespoongluten-free light soy sauce
5cmpiece of cucumberquartered lengthways and sliced
8spring onionsthinly sliced on the diagonal
salt and pepper
Spice paste
2tablespoonsvegetable oil
4garlic clovesroughly chopped
50gshallotsroughly chopped
25groasted salted peanuts
6medium-hot red chilliesdeseeded and chopped
1teaspoonsalt
Instructies
Make the spice paste.
Place all of the ingredients in a blender or food processor and whizz to a smooth paste, or grind using a pestle and mortar.
Beat the eggs and season.
Heat 1 tablespoon of the sunflower oil in a small frying pan over a medium-high heat, pour in a third of the beaten egg and cook until set on top.
Flip, cook for a few more seconds, then turn out and roll up tightly.
Repeat twice more with the remaining egg.
Slice the omelettes across into thin strips.
Heat a wok over a high heat until smoking.
Add 2 tablespoons of the oil and the spice paste and stir-fry for 1–2 minutes.
Add the tomato purée and ketjap manis and cook for a few seconds, then tip in the cooked rice and stir-fry over a high heat for 2 minutes until heated through.
Add the strips of omelette and stir-fry for a further 1 minute, then add the soy sauce, cucumber and most of the spring onions and toss together well.
Spoon into 4 bowls, scatter over the remaining spring onions and serve.
Notes / Tips / Wine Advice:
For quick spicy rice broth,
tip 400 g cooked rice into a saucepan with 200 ml coconut milk, 600 ml hot gluten-free vegetable stock, 2 tablespoons tomato purée and 1 tablespoon mild curry powder. Bring to the boil and cook over a high heat for 4–5 minutes. Remove from the heat and stir in 6 finely shredded spring onions and ¼ cucumber, finely shredded. Season, ladle into 4 bowls and serve.
Heat the oil in a large flameproof casserole, add the onion and fry for 4–5 minutes until softened, then add the garlic and carrots and cook for a further 2–3 minutes.
Add the sausages and cook for 6–8 minutes, turning occasionally, until just golden.
Pour in the stock, tomatoes, beans, cabbage and half the chopped parsley and simmer for 6–8 minutes until the sausages are cooked through and the cabbage is tender.
Season to taste and sprinkle with the remaining parsley.
Serve with the mashed potatoes.
Notes / Tips / Wine Advice:
For sausage & bean breakfast,
chop the sausages into bite-sized pieces and cook in a frying pan with ½ tablespoon olive oil for 5–6 minutes until browned. Add the butter beans and cherry tomatoes, season and simmer for 10–12 minutes. Stir in 1 tablespoon chopped parsley, then make 4 dips in the mixture. Break 1 egg into each dip and cook for 6–8 minutes until the sausages and eggs are cooked through. (If you prefer your eggs cooked more, finish by placing the dish under the grill before serving.)
500gbutternut squashpeeled, deseeded and cut into bite-sized pieces
100gred lentils
200gbaby spinach leaves
bunch of corianderchopped
400gcooked basmati riceto serve
Instructies
Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until softened, then add the chillies, ginger, curry paste and garlic and cook, stirring, for a further 2 minutes.
Pour in the coconut milk and bring to the boil, then add the squash.
Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for a further 10 minutes until the squash is tender and the lentils have softened.
Stir in the spinach leaves and coriander and cook for 2 minutes until wilted.
Serve with the cooked rice.
Notes / Tips / Wine Advice:
For roasted butternut & lentil salad,
toss 750 g chopped butternut squash and 2 red onions, cut into wedges, with 1 tablespoon olive oil, 1 crushed garlic clove and 2 teaspoons thyme leaves. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25– 30 minutes until tender. Meanwhile, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1 teaspoon gluten-free wholegrain mustard in a small bowl. Place 2 rinsed and drained 400 g cans Puy lentils in a serving bowl, add 150 g halved cherry tomatoes and 100 g baby spinach leaves, then toss with the dressing. Add the roasted vegetables, toss again and serve sprinkled with 100 g crumbled feta cheese.
4bonelessskinless chicken breasts, about 125 g each
125gricotta cheese
125gcooked spinachsqueezed dry
¼teaspoongrated nutmeg
8slicesof Parma ham
2tablespoonsolive oilplus extra for drizzling
salt and pepper
To serve
lemon wedges
rocket leaves
Instructies
Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.
Crumble the ricotta into a bowl.
Chop the spinach and mix into the ricotta with the nutmeg.
Season with salt and pepper.
Divide the stuffing between the slits in the chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to cover the meat totally.
Heat the oil in a shallow ovenproof pan, add the chicken breasts and cook for 4 minutes on each side, or until the ham starts to brown.
Transfer to a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15 minutes until the chicken is cooked through.
Serve with lemon wedges and rocket leaves drizzled with olive oil.
Notes / Tips / Wine Advice:
For chicken with mozzarella & sun-dried tomatoes,
omit the ricotta, spinach and nutmeg, and stuff each chicken breast with a 40 g slice of mozzarella cheese and a drained piece of sun-dried tomato. Season well with pepper and continue as for Chicken with spinach & ricotta.
Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.
Meanwhile, pour the stock and measurement water into a separate saucepan, add half the beetroot and gently heat.
Add the garlic to the onion and cook for a further 1 minute, then stir in the rice.
Pour over the wine and allow it to sizzle.
When the liquid is reduced, add a ladle of the hot beetroot stock and stir.
Continue to cook and stir until the liquid has been absorbed, then repeat with another ladle of stock.
Continue cooking until almost all of the stock is used and the rice is al dente.
Stir in the remaining grated beetroot and cook, stirring, until the risotto is creamy.
Add the Parmesan and dill, season to taste, then divide between 4 bowls.
Top with the goats’ cheese and serve.
Notes / Tips / Wine Advice:
For beetroot & goats’ cheese salad,
cook 4 raw beetroots in a saucepan of salted boiling water for 30–40 minutes until tender. Drain, then peel off the skins. Cut each beetroot into wedges and toss in a salad bowl with 250 g crumbled goats’ cheese, 75 g watercress, 3 tarragon sprigs, leaves stripped and torn, ¼ sliced cucumber, 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Serve sprinkled with 2 tablespoons toasted pumpkin seeds and pepper.
4salmon filletsabout 125 g each, skin scored 3 times
grated rind and juice of 1 lemon
pepper
To serve
25gParmesan cheese shavings
lemon wedges
Instructies
Cook the sweet potatoes and fennel in a saucepan of boiling water for 4 minutes, then drain.
Transfer to a roasting tin and sprinkle with the garlic, pepper, half the parsley and the olive oil.
Toss together.
Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and golden.
Meanwhile, rub the remaining parsley and the mint into the scored salmon skin.
Set aside.
Lay the salmon, skin side up, on top of the vegetables, sprinkle with the lemon rind and juice and roast for a further 15 minutes, or until the fish is cooked through and the vegetables are tender.
Sprinkle with the Parmesan shavings and serve with lemon wedges.
Notes / Tips / Wine Advice:
For fennel & salmon soup,
heat 1 tablespoon olive oil in a pan, add 2 chopped shallots and fry for 2–3 minutes. Add 400 g new potatoes and 2 chopped fennel bulbs and cook for a further 3–4 minutes. Pour in 900 ml gluten-free vegetable stock and simmer for 10–12 minutes until the vegetables are tender. Blend with a hand-hand blender, then return to the heat, season and drop in 400 g skinless salmon fillet, cut into chunks, and cook for 3–4 minutes until the fish is cooked through. Ladle into 4 bowls and serve sprinkled with chopped parsley.
Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.
Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stir-fry for 2–3 minutes.
Add the spices and cook for a further 2–3 minutes, then add the tomatoes.
Pour in the coconut milk and bring to a simmer.
Gradually add the spinach, stirring until wilted.
Cook for 4–5 minutes.
Stir in the prawns and cook for a further 2 minutes, or until the prawns turn pink and are cooked through.
Sprinkle with the almonds and serve with the cooked rice.
Notes / Tips / Wine Advice:
For prawn & spinach soufflés,
heat 1 tablespoon olive oil in a pan, add 225 g baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g butter in a saucepan, then stir in 45 g gluten-free plain flour to make a roux. Gradually whisk in 350 ml milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes. Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture. Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden.
Heat the oil in a frying pan, add the chilli and ginger and cook for 1 minute, then add the garlic and cook for a further 1 minute.
Pour in the tomatoes, stir in the sugar and anchovies and bring to a simmer.
Cook for 5–6 minutes.
Add the parsley and season to taste.
Meanwhile, cook the tagliatelle in a saucepan of boiling water according to the packet instructions.
Drain and return to the pan, then pour in the sauce and toss together well.
Serve sprinkled with the grated cheese.
Notes / Tips / Wine Advice:
For spicy tomato soup,
heat 1 tablespoon olive oil in a saucepan, add 2 chopped onions, 1 peeled and chopped carrot and 3 cored, deseeded and chopped red peppers and cook for 10–12 minutes until softened. Add 3 sliced garlic cloves and 1 sliced red chilli and cook for a further 2–3 minutes. Pour in a 400 g can chopped tomatoes and 850 ml gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 10–15 minutes. Blend using a hand-hand blender, then season. Ladle into 4 bowls and serve with a drizzle of olive oil and sprinkling of pepper.
Place the parsnips in a roasting tin and drizzle with 1 tablespoon of the oil.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden, adding the walnuts 5 minutes before the end of the cooking time.
Meanwhile, bring the stock to the boil in a saucepan, add the lentils and cook for 25–30 minutes until the lentils are just tender.
Drain.
Whisk together the remaining oil, lemon juice, honey, mustard and garlic in a small bowl.
Transfer the lentils, walnuts and parsnips to a serving bowl, then toss together with the dressing and salad leaves.
Serve topped with Parmesan shavings.
Notes / Tips / Wine Advice:
For curried parsnip & lentil soup,
heat 1 tablespoon olive oil in a saucepan, add 3 peeled and chopped parsnips and cook for 2–3 minutes. Stir in 1 teaspoon curry powder and 50 g red lentils and cook for 1 minute, then stir in 900 ml gluten-free vegetable stock. Simmer for 20–25 minutes until the parsnips are tender. Remove from the heat and blend with a hand-hand blender, adding a little milk to loosen if needed. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped toasted walnuts and ½ tablespoon grated Parmesan cheese.
