Mix together the oil, maple syrup and honey in a bowl, then add the oats, seeds and almonds and mix well.
Spread the mixture over a baking sheet and bake in a preheated oven, 120°C (250°F), Gas Mark ½, for 10 minutes.
Stir in the cranberries and coconut, then return to the oven and cook for a further 10 minutes – keep an eye on the mixture as nuts and seeds can burn very easily.
Spoon on to a tray and leave to cool, then divide between 4 bowls and serve with the yogurt and strawberries.
Notes / Tips / Wine Advice:
For bircher muesli,
mix together 75 g gluten-free rolled oats, 75 ml apple juice, a large pinch each of ground cinnamon and nutmeg, 1 grated dessert apple, 1 tablespoon chopped pecan nuts, 1 tablespoon dried cranberries and 150 ml water in a large bowl. Cover and leave to soak overnight in the refrigerator. Stir in 2 tablespoons low-fat natural yogurt, divide into 4 bowls and serve sprinkled with 2 tablespoons fresh raspberries.Calories per serving 211
Place the chilli, ground coriander, turmeric, garlic, ginger and sunflower oil in a blender or food processor and blend together to make a smooth paste.
Heat the coconut oil in a wok or frying pan over a medium heat, add the spice paste and the cumin seeds and cook for 2–3 minutes.
Add the onion to the pan and cook for 1–2 minutes, then pour in the coconut milk and measurement water.
Bring to the boil, then reduce the heat and simmer for 5 minutes.
Season with salt and pepper.
Add the mackerel pieces to the pan and cook for 6–8 minutes until the fish is cooked through, then stir in the coriander leaves.
Notes / Tips / Wine Advice:
For mackerel, beetroot & horseradish salad,
cut 425 g raw beetroot into 4–6 wedges, place in a roasting tin with 2 tablespoons olive oil, 2 teaspoons cumin seeds, 2 tablespoons thyme and 2 teaspoons clear honey and mix to coat. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Meanwhile, whisk together 2 tablespoons gluten-free creamed horseradish, 4 tablespoons lemon juice and 150 ml low-fat natural yogurt in a small bowl. Heat 4 x 85 g smoked mackerel fillets according to the packet instructions, then flake into large flakes. Place a few small handfuls of baby spinach leaves on to 4 plates and scatter over the mackerel and beetroot. Sprinkle with the horseradish dressing and serve.Calories per serving 412
put all the vegetables and garlic on a large baking sheet and drizzle over the olive oil.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until tender and beginning to char.
Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain well.
Whisk together the pesto or tomato paste and balsamic vinegar in a small bowl.
Place the roasted vegetables, rocket and quinoa in a large serving bowl and stir in the dressing.
Serve warm.
Notes / Tips / Wine Advice:
For quinoa with salmon & watercress, cook the quinoa as for Roasted veggie & quinoa salad.
Meanwhile, place 2 large pieces of skinless salmon fillet, about 300 g in total, in a nonstick frying pan and cook for 3 minutes on each side until crisp and just cooked through, then flake. Whisk together 200 g light crème fraîche, the grated rind and juice of 1 orange and 1 tablespoon gluten-free wholegrain mustard in a small bowl. Stir the dressing into the quinoa with the flaked salmon and a bunch of chopped watercress.Calories per serving 381
5cmpiece of fresh root gingerpeeled and cut into matchsticks
1green chillideseeded and chopped
2applescored and cut into wedges
2carrotspeeled and cut into matchsticks
150gbroccoli florets
300gribbon rice noodles
juice of 1 lime
Instructies
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden and toasted.
Set aside.
Heat the oil in a wok or large frying pan, add the pork and stir-fry for 6–8 minutes until lightly browned.
Add the garlic, ginger, chilli, apples and vegetables and stir-fry for a further 4–5 minutes, or until the pork is cooked through.
Meanwhile, cook the noodles according to the packet instructions, then add to the stir-fry with the lime juice and toss all the ingredients together.
Serve sprinkled with the toasted sesame seeds.
Notes / Tips / Wine Advice:
For grilled pork steaks with apple & ginger coleslaw,
cook 4 x 150 g pork steaks under a preheated hot grill for 3–4 minutes on each side, or until cooked through. Meanwhile, finely slice 1 small white cabbage, 2 celery sticks and 1 cored and deseeded red pepper and place in a bowl. Add 2 peeled and grated carrots and 2 peeled, cored and grated apples and mix well. Mix together 2 tablespoons natural yogurt, a 2.5 cm piece of fresh root ginger, peeled and grated, and 1 tablespoon gluten-free mayonnaise in a small bowl, then stir into the coleslaw with 2 tablespoons chopped coriander. Serve with the grilled pork.Calories per serving 386
Heat the oil in a frying pan, add the onion and fry for 2–3 minutes until starting to soften.
Stir in the chillies, garlic and cumin and cook for a further 2 minutes.
Add the mushrooms, tomatoes, tomato purée, kidney beans and measurement water, bring to a simmer and cook for 12–15 minutes.
Season to taste and stir in the chopped parsley, then serve with the cooked basmati rice.
Notes / Tips / Wine Advice:
For garlic mushrooms on toast,
heat 1 tablespoon olive oil in a frying pan, add 400 g sliced chestnut mushrooms and fry for 4–5 minutes until softened. Add 2 finely chopped garlic cloves and cook for 1 minute, then stir in 2 tablespoons crème fraîche. Meanwhile, toast 4 thick slices of gluten-free bread. Season the mushrooms to taste and pour over the toast. Serve sprinkled with 1 tablespoon chopped parsley.Calories per serving 200
Place the fennel in a blender or food processor and blend to a purée.
Add the dill, pine nuts, ground almonds, cheese and lemon juice and blitz to combine.
With the motor still running, slowly pour in the 100 ml olive oil through the feed tube until combined.
Lay the sole fillets on a board, skinned side up, and spread with the fennel pesto.
Using a vegetable peeler, slice the courgettes into long, thin strips, then place 2–3 slices on each sole fillet.
Roll up the fish and place in an ovenproof dish.
Drizzle with the remaining oil, cover with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until cooked through.
Meanwhile, cook the green beans in a steamer, then toss with the tomatoes and divide between 4 plates.
Top each with a sole fillet and serve.
Notes / Tips / Wine Advice:
For sole & fennel soup,
heat 1 tablespoon olive oil in a large saucepan, add 1 chopped onion and 2 sliced garlic cloves and cook for 2 minutes until starting to soften. Add 2 thinly sliced fennel bulbs and cook for a further 8 minutes. Stir in 100 ml white wine and cook for 2 minutes, then add 500 ml hot gluten-free fish stock, 2 x 400 g cans chopped tomatoes and salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add 625 g chopped skinned sole fillets and cook for 3 minutes, or until cooked through. Stir in 2 tablespoons chopped parsley and serve with gluten-free crusty bread.Calories per serving 245 (not including bread)
4bonelessskinless chicken breasts, about 125 g each
2tablespoonssunflower oil
4tablespoonsgluten-free soy sauce
2garlic clovesfinely chopped
2.5cmpiece of fresh root gingerpeeled and finely grated
2tablespoonssesame seeds
2tablespoonssunflower seeds
2tablespoonspumpkin seeds
juice of 2 limes
100gherb salad
½small iceberg lettucetorn into bite-sized pieces
50galfalfa or broccoli sprouting seeds
Instructies
Put the chicken breasts into a shallow non-metallic dish.
Spoon three-quarters of the oil over the chicken, then add half the soy sauce, the garlic and ginger.
Turn the chicken to coat in the mixture, cover with clingfilm and leave to marinate in the refrigerator for 30 minutes.
Heat a nonstick frying pan until hot.
Lift the chicken out of the marinade, add to the pan and fry for 8–10 minutes on each side until dark brown and cooked through.
Remove from the pan and set aside.
Heat the remaining oil in the pan, add the seeds and fry for 2–3 minutes until lightly toasted.
Add the remaining marinade and remaining soy sauce and bring to the boil, then remove from the heat and mix in the lime juice.
Mix the herb salad, lettuce and sprouting seeds together, then divide on to 4 serving plates.
Thinly slice the chicken and arrange on top.
Spoon over the seed dressing and serve immediately.
Notes / Tips / Wine Advice:
For teriyaki chicken with oriental salad,
marinate the chicken as for Teriyaki chicken salad and make a salad with 200 g carrots, cut into thin strips, 4 spring onions, cut into thin strips, 6 thinly sliced radishes and ½ small head of Chinese leaves, thinly shredded. Fry the chicken as for Teriyaki chicken salad, omit the seeds and then continue with the dressing as for Teriyaki chicken salad. Slice the chicken, arrange on the salad and drizzle with the warm dressing.Calories per serving 239
Heat half the oil in a frying pan, add half the onion, the mushrooms, bacon and garlic and fry for 3–4 minutes until softened.
Stir in the thyme leaves.
Spread each steak with a quarter of the mustard, then divide the stuffing mixture between them, roll up and secure with kitchen string.
Heat the remaining oil in a flameproof casserole and brown the beef rolls on all sides, then remove from the pan and set aside.
Add the remaining onion, the carrots and celery to the pan and cook for 3–4 minutes, then return the beef to the pan with the stock and wine.
Bring to a simmer, cover and cook over a low heat for 2 hours.
Serve with steamed cabbage and carrots.
Notes / Tips / Wine Advice:
For serious beef sandwiches,
cut 2 red onions into wedges, then toss with 1 tablespoon olive oil and 1 teaspoon cumin seeds. Place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until starting to char at the edges. Cook 4 x 150 g sirloin steaks in a hot griddle pan until cooked to your liking. Spread 4 thick slices of gluten-free bread with 1 teaspoon gluten-free horseradish sauce each. Top each one with a small handful of rocket leaves. Place the steaks on top, then divide the roasted red onion wedges between them and top with another 4 slices of bread. Serve with homemade chips, if liked.Calories per serving 465 (not including chips)
Lay the tortillas on a clean surface and spread each one with 1 tablespoon of the mayonnaise and 1 tablespoon of the mango chutney.
Divide the remaining ingredients between the tortillas and season with salt and pepper.
Roll up the wraps to serve.
Notes / Tips / Wine Advice:
For chicken club sandwiches,
cook 8 unsmoked streaky bacon rashers under a preheated hot grill for 3–4 minutes on each side until crisp. Toast 12 slices of gluten-free bread for 2–3 minutes on each side. Spread 4 slices of the toast with 2 tablespoons gluten-free reduced-fat mayonnaise. Top the slices with some shredded iceberg lettuce, 3 sliced tomatoes and the bacon. Spread 4 more slices of toast with 2 tablespoons gluten-free mango chutney and place on top of the bacon. Cover the mango with 2 sliced ready-cooked chicken breasts and 1 thinly sliced small red onion. Top with the remaining slices of toast and secure each sandwich with 2 cocktail sticks. Slice in half diagonally to serve.Calories per serving 457
