Place the trout fillets and pak choi on 2 large pieces of foil and sprinkle with the ginger, garlic, chilli, lime rind and juice.
Pour over the soy sauce, then loosely seal the foil to form parcels.
Transfer the parcels to a steamer and cook for 10 minutes, or until the fish is cooked through.
Serve with lime halves, jasmine rice and steamed pak choi and mange tout, if liked.
Notes / Tips / Wine Advice:
For Thai fish soup,
mix together 1 litre gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon gluten-free fish sauce in a saucepan. Bring to a simmer and cook for 5 minutes, then add 300 g skinless white fish fillets, such as cod or haddock, and cook for 2 minutes. Stir in 150 g raw peeled king prawns, 3 pak choi, quartered, and a handful of coriander leaves and simmer for 2–3 minutes until the prawns turn pink and the fish is just cooked through.Serve immediately. Calories per serving 148
Heat the oil in a saucepan, add the garlic and onion and fry for 3–4 minutes until softened.
Add the tomatoes and basil, bring to the boil, then reduce the heat and simmer for 15 minutes.
Brush the aubergines with the oil on each side while the sauce is simmering.
Heat a griddle pan until hot and cook the aubergine slices for 1–2 minutes on each side until tender and browned.
Spoon a little of the tomato sauce into an ovenproof dish, layer over half the aubergines, scatter over half the mozzarella and Parmesan and season well.
Repeat the layering with the remaining ingredients, finishing with a scattering of the cheeses.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and bubbling.
Serve with salad and gluten-free crusty bread, if liked.
Notes / Tips / Wine Advice:
For aubergine, chilli & chicken bake,
make the tomato sauce as for Aubergine bake, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine and layer the bake as for Aubergine bake, interspersing 300 g torn cooked chicken between the aubergine layers. Cook in the oven as for Aubergine bake.Calories per serving 382
300glive musselsscrubbed and debearded (discard any that don’t shut when tapped)
500gskinless cod or haddock filletcut into pieces
200gsquidcleaned and sliced into rings
salt and pepper
2tablespoonschopped parsleyto garnish
Instructies
Heat the oil in a large pan, add the shallots and garlic and fry for 3–4 minutes until softened.
Add the tomatoes, tomato purée and thyme and cook for a further 4–5 minutes.
Pour in the stock and bring to the boil, then add the mussels, fish and squid, cover the pan and cook for 5–6 minutes until the mussels have opened and the fish is cooked through.
Discard any mussels that remain closed.
Season with salt and pepper, ladle into 4 bowls and serve sprinkled with parsley.
Notes / Tips / Wine Advice:
For hot & sour fish soup,
place 850 ml hot gluten-free fish stock, 1 teaspoon coriander seeds and 2.5 cm piece of fresh root ginger, peeled and sliced, in a saucepan and simmer for 5 minutes. Add 1 tablespoon gluten-free fish sauce, 2 thinly sliced red chillies and 3 thinly sliced garlic cloves and simmer for a further 2 minutes, then add 300 g raw peeled king prawns and 200 g skinless cod or haddock fillet, cut into pieces, and cook gently for 5–6 minutes until the prawns turn pink and the fish is cooked through. Add 2 sliced spring onions and the juice of 1 lime. Season to taste and serve sprinkled with 2 tablespoons chopped coriander.Calories per serving 128
4bonelessskinless chicken thighs, about 300 g in total
crisp green saladto serve
Instructies
Place all the ingredients except the chicken in a roasting tin and toss together, then top with the chicken.
Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour, turning and basting occasionally, until the chicken is golden and cooked through.
Serve with a crisp green salad.
Notes / Tips / Wine Advice:
For chicken & red pepper open sandwiches,
spread 4 slices of gluten-free bread with 1 teaspoon pesto each. Top each one with 1 sliced, roasted red pepper, ½ sliced ready-cooked chicken breast and a few rocket leaves. Sprinkle with pepper and a drizzle of balsamic glaze, then serve immediately.Calories per serving 266
Heat the oil in a frying pan, add the leeks and garlic and sauté over a low heat for 12–15 minutes until soft.
Add the beans and enough water just to cover, then simmer for 8–10 minutes until the beans are very soft.
Meanwhile, heat a griddle pan until very hot and cook the steaks to your liking.
Leave to rest.
Stir the parsley, yogurt and olive oil into the beans and season with salt and pepper.
Slice the steaks into large chunks and serve on a bed of creamy beans.
Notes / Tips / Wine Advice:
For spicy beans on toast,
heat 1 tablespoon olive oil in a frying pan, add 1 chopped leek and 1 cored, deseeded and chopped red pepper and sauté for 5 minutes until softened. Stir in 2 rinsed and drained 400 g cans butter beans, 2 tablespoons gluten-free tomato ketchup, ½ tablespoon gluten-free Worcestershire sauce and 3 tablespoons water. Bring to a simmer and cook for 10–12 minutes. Season to taste, then add 2 tablespoons chopped parsley and 2 tablespoons flaked almonds. Toast 4 slices of gluten-free bread and spoon over the beans to serve.Calories per serving 310
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.
Place the spring onions and coriander in a food processor and whizz until finely chopped.
Alternatively, chop with a knife.
Transfer to a bowl and mix with the chicken, toasted sesame seeds, soy sauce, ginger and egg white.
Divide the mixture into 20 mounds on a chopping board, then, using wet hands, shape into slightly flattened rounds.
Chill for 1 hour (or longer if you have time).
Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre.
Arrange on a serving plate and garnish with extra coriander leaves and spring onion curls, if liked.
Serve with the chilli dipping sauce.
Notes / Tips / Wine Advice:
For baby leaf stir-fry with chilli,
to serve as an accompaniment, heat 2 teaspoons sesame oil in the frying pan, add a 250 g pack ready-prepared baby leaf and baby vegetable stir-fry ingredients and stir-fry for 2–3 minutes until the vegetables are hot. Mix in 2 tablespoons gluten-free light soy sauce and 1 tablespoon gluten-free Thai sweet chilli dipping sauce. Calories per serving 54
Place each halibut fillet on a large piece of nonstick baking paper, then top each with a quarter of the tomatoes and spring onions.
Divide the remaining ingredients between the fish and season with salt and pepper.
Wrap up and seal the paper to form parcels, then transfer to a baking sheet.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, or until the fish is cooked through.
Serve with steamed green beans.
Notes / Tips / Wine Advice:
For Thai-style halibut,
heat ½ tablespoon olive oil in a frying pan, add 6 chopped spring onions and fry for 1 minute, then stir in 2 tablespoons red Thai curry paste and cook for 1 minute. Stir in 200 ml gluten-free fish stock and a 400 ml can coconut milk. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add 4 x 150 g halibut fillets, cover and cook for 6–8 minutes until the fish is cooked through. Divide 150 g wilted spinach between 4 bowls, then spoon in the halibut and pour over the liquid. Serve sprinkled with 2 tablespoons toasted sesame seeds.Calories per serving 427
Place the pepper halves, cut side up, in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until starting to soften.
Meanwhile, heat a nonstick frying pan, add the minced lamb and cook until it starts to brown.
Stir in the garlic and spices and cook for 1 minute.
Add the quinoa and stock, cover and simmer for 10–12 minutes until the quinoa is soft.
Stir in the herbs.
Remove the roasted peppers from the oven and spoon in the lamb mixture, then return to the oven for a further 15 minutes.
Serve with steamed green beans and courgettes.
Notes / Tips / Wine Advice:
For lamb chops with peperonata,
heat 1 tablespoon olive oil in a pan, add 1 large sliced onion and cook for 2–3 minutes. Add 2 cored, deseeded and sliced red peppers, 2 cored, deseeded and sliced yellow peppers, 2 sliced garlic cloves and ½ teaspoon dried oregano and cook for 8–10 minutes, stirring frequently, until softened. Add 4 chopped plum tomatoes and cook for a further 1–2 minutes. Stir in a few chopped basil leaves and season well. Meanwhile, grill 8 lamb cutlets until cooked to your liking. Serve with the peperonata and a squeeze of lemon juice.Calories per serving 407
Place the vegetables in a roasting tin and toss together with the garlic, oil and salt and pepper.
Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 16 minutes.
Add the tomatoes and basil to the vegetables and toss together.
Nestle the cod loins among the vegetables, then return to the oven for a further 10–12 minutes, or until the fish is cooked through.
Notes / Tips / Wine Advice:
For baked cod, tomatoes & leeks,
place 4 x 150 g cod loins in a foil-lined ovenproof dish. Drizzle over 2 tablespoons olive oil and the juice of 1 lemon, then add 2 trimmed, cleaned and sliced leeks, 100 g halved cherry tomatoes and salt and pepper. Toss together gently, then seal the foil to form a parcel. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–19 minutes, or until the fish is cooked through. Meanwhile, cook 475 g (15 oz) peeled and chopped potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain, then mash with 1 tablespoon natural yogurt, ½ tablespoon olive oil and 4 sliced spring onions. Serve the cod with the mashed potatoes.Calories per serving 333
Place the chickpeas, spring onions, garlic, parsley, spices, harissa, lime rind and juice and flour in a blender or food processor.
Season with salt and pepper and blitz until fairly smooth.
Using your hands, shape the mixture into 4 patties, then chill for 20 minutes.
Meanwhile, make the salsa.
Mix together all the ingredients and set aside.
Heat the sunflower oil in a frying pan and cook the burgers for 3–4 minutes on each side until lightly golden and heated through.
Serve with watercress and the salsa.
Notes / Tips / Wine Advice:
For avocado with hummus,
place a rinsed and drained 400 g can chickpeas and 2 peeled garlic cloves in a food processor and pulse until broken down. Add 2 tablespoons tahini and the juice of 1 lime and process until smooth. With the motor still running, slowly pour in 100ml (3½ fl oz) olive oil until you have the consistency you like (a little water can be added to loosen, if needed). Peel and stone 2 avocados, then slice thickly and divide between 4 plates. Serve with the hummus and a squeeze of lemon juice, sprinkled with pepper.Calories per serving 468
