4tablespoonsgluten-free oatmeal or fine porridge oats
125gblueberries
4teaspoonsclear honeyto serve
Instructies
Heat a ridged griddle pan over a medium-high heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.
Transfer the bananas to 4 serving dishes and, using a sharp knife, cut open lengthways.
Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries.
Serve immediately, drizzled with the honey.
Notes / Tips / Wine Advice:
For oatmeal, ginger & sultana yogurt,
mix ½ teaspoon ground ginger with the yogurt in a bowl. Sprinkle with 2–4 tablespoons soft dark brown sugar, according to taste, the oatmeal and 4 level tablespoons sultanas. Leave to stand for 5 minutes before serving.Calories per serving 219
Place all the ingredients except the honey and ice in a blender or food processor and blend until smooth.
Taste for sweetness and add the honey, if required, then blend again.
Pour into 4 tall glasses and serve with ice cubes.
Notes / Tips / Wine Advice:
For marinated mango salad,
toss together 4 peeled, stoned and chopped mangoes, 2 segmented oranges, 150 g blueberries and 1 tablespoon shredded mint leaves in a non-metallic bowl. Mix together 1 tablespoon clear honey, the grated rind and juice of 2 limes and ¼ teaspoon ground cinnamon in a separate bowl. Pour the marinade over the mango salad and leave to marinate at room temperature for 25 minutes. Divide between 4 bowls and serve each with 1 tablespoon half-fat crème fraîche.Calories per serving 287
Grease an 18 cm square baking tin with coconut oil.
Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved.
Add the remaining ingredients and mix well.
Spoon the mixture into the prepared tin and level the top.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden.
Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin.
Store in an airtight container and eat within 5–6 days.
Notes / Tips / Wine Advice:
For festive flapjacks, melt together the coconut oil and sugar with 25 g black treacle and 90 g golden syrup, stirring until the sugar has dissolved. Add 230 g gluten-free rolled oats, 1 tablespoon sultanas, 1 tablespoon mixed peel and 1 teaspoon ground cinnamon and mix well. Spoon into a greased 18 cm square baking tin and level the top. Bake and cut into squares as for Apricot & treacle flapjacks. Calories per square 198
Line a large 12-hole muffin tin with large paper muffin cases.
Whisk together all the ingredients except the raspberries and lemon curd in a large bowl.
Fold in the raspberries.
Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch.
Remove from the oven, transfer to a wire rack and leave to cool.
Notes / Tips / Wine Advice:
For citrusy muffins,
make the sponge mixture as for Lemon & raspberry cupcakes, adding the grated rind of 1 orange. Omit the raspberries and lemon curd and cook as for Lemon & raspberry cupcakes. Mix 150 g icing sugar and 1–2 teaspoons lemon juice in a bowl to make a fairly thick icing and drizzle over the cooled muffins. Decorate with gluten-free lemon and orange jelly sweets, if liked.Calories per muffin 265 (not including sweets)
Line a 12-hole muffin tin with paper muffin cases.
Place the cottage cheese, flour, ground almonds, tomatoes, chives, baking powder and half of the cheese in a bowl.
Add the oil, eggs and measurement water, season lightly and gently mix together.
Do not overmix.
Spoon the batter into the muffin cases and sprinkle with the remaining cheese.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until risen and golden.
Serve warm.
Notes / Tips / Wine Advice:
For cottage cheese & chive snacks,
mix together ½ tablespoon cottage cheese, 2 tablespoons drained and chopped sun-dried tomatoes and 1 tablespoon chopped chives in a bowl. Divide the mixture between 12 gluten-free oatcakes, then sprinkle each one with ½ teaspoon grated Parmesan cheese and serve immediately.Calories per snack 73
350ggluten-free self-raising flourplus extra for dusting
1teaspoongluten-free baking powder
1teaspoonmustard powder
pinchof cayenne pepper
60gunsalted butterdiced
200gCheddar cheesegrated
1tablespoonchopped chivesor herb of your choice
2large eggs
5–6 tablespoons buttermilk
Instructies
Sift the flour, baking powder, mustard powder and cayenne into a large bowl.
Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.
Mix in 175g of the grated cheese and the herbs.
Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough.
Turn out on to a lightly floured work surface and roll out to a thickness of 2.
5 cm .
Stamp out 12 scones using a 4–5 cm cutter and place on a baking sheet.
Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden.
Serve the scones warm, with butter, if liked.
Notes / Tips / Wine Advice:
For cheese & herb muffins,
mix together 100 g polenta, 125 g almond flour, 100 g tapioca flour, 3 teaspoons gluten-free baking powder, ¼ teaspoon paprika, 100 g grated Cheddar cheese and 2 tablespoons chopped chives. Mix together 125 ml sunflower oil, 2 eggs and 225 ml milk, then mix the liquid into dry ingredients to make a batter. Line a 12-hole muffin tin with paper muffin cases and spoon in the mixture. Sprinkle each one with 5 g grated Cheddar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 17–18 minutes until golden.Calories per muffin 351
Mix together the courgette, lemon rind, spring onions, herbs, feta, rice flour and egg yolk in a large bowl and season well.
Gently stir in the beetroot until the mixture is just speckled with red.
Heat a little of the oil in a frying pan, add tablespoons of the mixture to the pan and fry the fritters for 1–2 minutes on each side until golden.
Transfer to a serving plate and keep warm.
Repeat with the remaining mixture, adding the remaining oil to the pan as necessary.
Garnish the fritters with basil leaves and serve with a mixed leaf salad.
Notes / Tips / Wine Advice:
For cucumber & yogurt dip,
to serve as an accompaniment, mix together 200 ml fat-free Greek yogurt, 1 crushed garlic clove, 1 teaspoon toasted cumin seeds, ¼ grated cucumber, squeezed of excess liquid, and a pinch of paprika in a serving dish. Season well.Calories per serving 33
Line 8 holes of a muffin tin with 15 cm squares of greaseproof paper.
Heat the oil in a frying pan, add the spinach and cook briefly until wilted.
Remove from the heat.
Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.
Divide the spinach between the muffin cases, then pour in the egg mixture.
Top each one with half a cherry tomato.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.
Notes / Tips / Wine Advice:
For smoked trout baked eggs,
brush 4 ramekins with melted butter, then add 50 g flaked hot-smoked trout fillet to each dish. Carefully break 2 eggs into each ramekin, top with 2 tablespoons grated Cheddar cheese and season. Place the ramekins in a roasting tin with enough boiling water to come three-quarters of the way up the sides of the dishes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–9 minutes until the cheese has melted and the egg is cooked but still soft.Calories per serving 244
4bonelessskinless chicken breasts, about 150 g each
2garlic cloveshalved
pepper
Instructies
Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl.
Set aside.
Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.
Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.
Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through.
Serve with the salsa.
Notes / Tips / Wine Advice:
For chicken & mango toasts,
spread 4 slices of gluten-free wholemeal bread with 1 tablespoon gluten-free mango chutney each, then top each one with 3–4 spinach leaves, a few coriander leaves and 50 g sliced ready-cooked chicken. Sprinkle over 75 g grated Cheddar cheese and cook under a preheated grill for 3–4 minutes until bubbling and golden.Calories per serving 294
Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened.
Add the olives, chilli and paprika and cook for a further 1 minute.
Stir in the tomatoes and simmer for 12 minutes.
Add the butter beans and season well.
Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.
Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.
Notes / Tips / Wine Advice:
For salt & pepper squid,
mix together 85 g gram flour, 85 g rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce.Calories per serving 232 (not including dipping sauce)
