Heat the oil in a wok or frying pan, add the paneer and cook for 4–5 minutes until golden.
Remove with a slotted spoon and drain on kitchen paper.
Add the peppers and pak choi to the pan and stir-fry for 4–5 minutes until starting to soften.
Stir in the curry paste, add 4 tablespoons of water and cook for a further 8–10 minutes.
Stir in the crème fraîche and simmer for 2 minutes, then return the paneer to the pan with the coriander and simmer for 2–3 minutes until heated through.
Serve with basmati rice, if liked.
Notes / Tips / Wine Advice:
For paneer-stuffed peppers,
heat 1 tablespoon olive oil in a frying pan, add ¼ teaspoon mustard seeds, ½ teaspoon turmeric, 1 teaspoon cumin seeds and ½ teaspoon paprika and cook until the mustard seeds start to pop. Add 225 g cubed paneer and cook for 3–4 minutes until golden. Stir in 100 g frozen peas and 1 diced tomato and cook for 1 minute. Cut 2 romano peppers in half, remove the seeds and spoon the paneer mixture into each half. Place on a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until the peppers have softened.Calories per serving 270
8bonelessskinless chicken thighs, about 600 g in total, cubed
1teaspooncumin seedsroughly crushed
1cinnamon stickhalved
8cardamom podsroughly crushed
6cloves
½teaspoonturmeric
1teaspoondried chilli flakes
400gcan chopped tomatoes
600mlgluten-free chicken stock
small bunch of coriandertorn
25gtoasted flaked almondsto garnish
Instructies
Place the onion, ginger and garlic in a food processor and whizz until finely chopped.
Alternatively, chop with a knife.
Heat the oil in a medium saucepan, add the chicken and fry, stirring, for 5 minutes until lightly browned.
Stir in the chopped onion mixture and fry for 2–3 minutes until softened.
Stir in the spices and chilli flakes and cook for 1 minute, then mix in the tomatoes and stock.
Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through.
Add the coriander and cook for 1 minute, then spoon into 4 bowls.
Sprinkle with the almonds and serve with rice, if liked.
Notes / Tips / Wine Advice:
For chicken balti with mushrooms & spinach,
omit the cumin seeds, cardamom, cloves, turmeric and chilli flakes and stir in 2 tablespoons medium-hot gluten-free balti curry paste instead. Mix in 125 g sliced cup mushrooms and cook as for Chicken balti with whole spices. Stir in 150 g baby spinach leaves along with the coriander at the end and cook until the spinach has just wilted.Calories per serving 324
Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns.
Leave to marinate for 20 minutes.
Heat the tacos according to the packet instructions.
Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.
Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.
Notes / Tips / Wine Advice:
For spicy prawn soup,
pour 900 ml gluten-free fish stock into a pan and add 2 chopped red chillies, 2 crushed garlic cloves, 1 crushed lemon grass stalk and a 2 cm (¾ inch) piece of fresh root ginger, peeled and sliced, and simmer for 15 minutes. Add 300 g raw peeled king prawns and 3 sliced spring onions and cook for 2–3 minutes until the prawns turn pink and are just cooked through, then stir in 2 chopped pak choi, a small bunch each of chopped mint and coriander and 50 g bean sprouts. Cook for a further 3–4 minutes, then squeeze in the juice of ½ lime and serve.Calories per serving 101
1cauliflowercut into florets, woody core discarded, about 500 g when prepared
3.5cmpiece of fresh root gingerpeeled and finely chopped
900mlgluten-free vegetable or chicken stock
300mlsemi-skimmed milk
150mldouble cream
salt and pepper
Soy-glazed seeds
1tablespoonsunflower oil
2tablespoonssesame seeds
2tablespoonssunflower seeds
2tablespoonspumpkin seeds
1tablespoongluten-free soy sauce
Instructies
Heat the oil and butter in a saucepan, add the onion and fry for 5 minutes until softened but not coloured.
Stir in the cauliflower florets and ginger, then the stock.
Season with salt and pepper and bring to the boil.
Cover and simmer for 15 minutes until the cauliflower is just tender.
Meanwhile, make the glazed seeds.
Heat the oil in a frying pan, add the seeds and cook for 2–3 minutes, stirring until lightly browned.
Add the soy sauce, then quickly cover the pan with a lid until the seeds have stopped popping.
Set aside.
Purée the cooked soup in batches in a blender or food processor, then pour back into the saucepan and stir in the milk and half the cream.
Bring just to the boil, then taste and adjust the seasoning if needed.
Ladle the soup into 6 shallow bowls, drizzle over the remaining cream and sprinkle with some of the glazed seeds, serving the remaining seeds in a small bowl for further sprinkling.
Notes / Tips / Wine Advice:
For creamy cauliflower & cashew soup,
heat the oil and butter as for Gingered cauliflower soup, then add the chopped onion and 50 g cashew nuts and fry until the onions are softened and the nuts very lightly coloured. Mix in the cauliflower florets and stock as for Gingered cauliflower soup, then season with salt, pepper and a little grated nutmeg. Simmer for 15 minutes. Meanwhile, fry 50 g cashew nuts in 15 g butter until pale golden, add 1 tablespoon honey and cook for 1–2 minutes until golden and caramelized. Purée the soup and finish with milk and cream as for Gingered cauliflower soup, ladle into 6 bowls and garnish with the cashews.Calories per serving 340
1kgbutternut squashpeeled, deseeded and chopped into 1 cm chunks
2tablespoonsolive oil
1tablespoonchopped sage
2tablespoonspumpkin seeds
1onionchopped
1garlic clovechopped
½tablespoonmild curry powder
2tablespoonscashew nuts
600mlhot gluten-free vegetable stock
8tablespoonsnatural yogurt
salt and pepper
Instructies
Place the squash in a roasting tin and toss with 1 tablespoon of the oil and the sage.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until tender and golden.
Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted.
Set aside.
Heat the remaining oil in a saucepan, add the onion and garlic and cook for 4–5 minutes until softened.
Stir in the curry powder and cook for a further minute, stirring.
Add the roasted squash, cashews and stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.
Stir in the yogurt.
Using a hand-held blender, blend the soup until smooth.
Season to taste.
Ladle the soup into 4 bowls and serve sprinkled with the toasted pumpkin seeds.
Notes / Tips / Wine Advice:
For butternut & sage colcannon,
cook 750 g peeled, deseeded and chopped butternut squash and 300 g peeled and chopped potatoes in a saucepan of boiling water for 12–15 minutes until tender. Meanwhile, cook ½ shredded Savoy cabbage in a separate pan of boiling water for 4–5 minutes, then drain and keep warm. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Drain the squash and potatoes, then mash in the pan with 1 tablespoon natural yogurt, 1 tablespoon chopped sage and 25 g butter. Season well and stir in the cabbage. Serve topped with the poached eggs.Calories per serving 300
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.
Set aside.
Meanwhile, place the avocados in a large bowl and toss with the lime juice to prevent discoloration.
Gently toss together with the remaining ingredients except the sesame seeds.
Sprinkle the salad with the toasted sesame seeds and serve.
Notes / Tips / Wine Advice:
For peperonata with avocado & olives,
heat 3 tablespoons olive oil in a frying pan, add 2 sliced garlic cloves and 3 sliced onions and cook for 1–2 minutes. Core, deseed and slice 2 red peppers and 2 yellow peppers, then add to the pan and cook for 10 minutes. Add 350 g chopped ripe tomatoes and cook for a further 12–15 minutes until the peppers are soft. Stir in 1 peeled, stoned and chopped avocado, 12 halved pitted black olives and a small handful of basil leaves. Serve with gluten-free crusty bread, if liked.Calories per serving 307 (not including bread)
Mix together all the ingredients in a large bowl until well combined and spoon the mixture into the prepared tin.
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes.
Leave to cool in the tin, then mark into 15 squares and chill until firm.
Store in an airtight container and eat within 3–5 days.
Notes / Tips / Wine Advice:
For chocolate fruit & nut squares,
place 75 g gluten-free white chocolate and 75 g gluten-free plain dark chocolate in separate heatproof bowls over saucepans of simmering water and leave until melted. Drizzle over the cooked and cooled squares and leave to set.Calories per square 309
500gfresh or frozen mixed summer berriesdefrosted if frozen, plus extra to decorate
4tablespoonsmillet flakes
3tablespoonsclear honey
300mlcranberry juice
Instructies
Place all the ingredients in a food processor or a blender and blitz until smooth.
Pour into 4 glasses, decorate with a few extra whole berries and serve immediately.
Notes / Tips / Wine Advice:
For frozen raspberry yogurt slice,
blitz 500 g raspberries, 200 g icing sugar, the juice of 1 lemon and 600 ml fat-free Greek yogurt in a food processor or blender. Pour the mixture into a 900 g loaf tin that has been lined with clingfilm, then freeze until solid. Serve sliced with 320 g mixed berries.Calories per serving 374
Place the pears, cut side up, in an ovenproof dish.
Pour over the apple juice and maple syrup, then scrape over the seeds from the vanilla pod.
Sprinkle with the grated citrus rind and spices.
Cover with foil.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, then turn the pears over and cook, covered, for a further 15–20 minutes until tender.
Spoon the pears into 4 serving bowls, pour over the juices and sprinkle with the almonds.
Serve with dollops of the yogurt.
Notes / Tips / Wine Advice:
For cinnamon porridge with grated pears,
place 125 g gluten-free porridge oats and ½ teaspoon ground cinnamon in a pan with 600 ml semi-skimmed milk and cook over a medium heat for 5–6 minutes, stirring constantly, until thick and creamy. Pour into 4 bowls and grate over 4 pears. Serve with a squeeze of lemon juice and sprinkling of ground cinnamon.Calories per serving 279
Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy.
Fold in the hazelnuts.
Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle.
Make a shallow dip in the centre with the back of a spoon.
Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp.
Turn off the oven and leave the meringue inside to cool completely.
Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice.
Cook under a preheated hot grill until bubbling and golden.
Leave to cool slightly.
Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.
Notes / Tips / Wine Advice:
For plum Eton mess,
halve, stone and cut the plums into quarters, then place in a roasting tin and sprinkle with the mixed spice, dark muscovado sugar and orange juice. Roast in a preheated oven, 180°C (350°F), Gas Mark 4 for 15–20 minutes until tender. Leave to cool, then stir in 600 g fat-free Greek yogurt and 4 crushed ready-made meringue nests. Divide between 8 bowls and serve sprinkled with 1 tablespoon chopped hazelnuts. Calories per serving 109
