recipes

Whisk together the eggs, fromage frais, salt, and pepper in a bowl.

Heat a saucepan over medium heat, pour in the egg mixture, and cook for 1 minute, then using a spatula, gently push the egg around to ensure it cooks evenly.

When the egg looks like creamy curds, stir in the chives and smoked salmon and serve immediately on buttered gluten-free toast, if liked.

Cook the trout fillets under a preheated hot grill for 4 minutes on each side until cooked through, then discard the skin, break the flesh into flakes, and place in a bowl.

Add the mashed potatoes, spring onions, capers, dill, lemon rind, and 2 tablespoons of lemon juice.

Season with salt and pepper.

Shape into 8 cakes and chill for 20 minutes.

Heat the oil in a frying pan and cook the fishcakes, in batches, for 4–5 minutes on each side or until golden and cooked through.

Serve with steamed tenderstem broccoli and lime wedges.

Put the avocados and lime juice in a bowl and mash together to prevent discoloration, then stir in the remaining ingredients.

Serve immediately with gluten-free oatcakes or vegetable crudités, if liked.

Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them.

Sprinkle with the oil and cumin seeds, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender.

Crumble over the cheese and serve.

Sift the flours into a bowl, then stir in the butter and lemon juice.

Add enough cold water to make a batter the consistency of double cream.

Stir in all the remaining ingredients except the oil, season and mix well.

Heat the oil in a deep pan to 180–190°C (350–375°F), or until a drop of batter sizzles in the hot oil.

Using 2 tablespoons, gently spoon an eighth of the mixture into the oil, then repeat until there are 3 or 4 dollops – try not to overcrowd the pan.

Cook for 4–5 minutes, turning occasionally, until crisp and golden.

Drain on kitchen paper and keep warm.

Repeat with the remaining batter to make 8 bhajis.

Serve with gluten-free mango chutney, if liked

Make the spicy dip.

Mix together the cream cheese, yogurt, garlic, lemon juice, chili flakes, and chives in a serving bowl.

Season with salt and pepper to taste.

Arrange the lettuce leaves on 4 small plates and top with the prawns.

Serve the dip for everyone to share.

Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes until softened and just beginning to turn golden.

Stir in the chili, red peppers, garlic, carrot, potatoes, and herbs, and fry for 5 minutes, stirring.

Pour in the coconut milk and stock, then season with salt and cayenne pepper.

Bring to a boil, stirring, then reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender.

Discard the herbs, then taste and adjust the seasoning if needed.

Rub the steak with the oil, then season lightly with salt and cayenne pepper.

Heat a griddle or frying pan, and when hot, add the steak and fry for 2–5 minutes on each side until cooked to your liking.

Leave to stand for 5 minutes, then slice thinly.

Ladle the soup into 6 bowls and top with the steak slices.

Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.

Set aside.

Place the squash in a roasting tin, drizzle with 1 tablespoon of the oil, and sprinkle with the chili flakes and cumin seeds.

Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until tender, tossing occasionally.

Heat the remaining oil in a saucepan, add the onion and garlic, and fry for 3–4 minutes.

Add the squash and stock and simmer for 5 minutes.

Using a hand-held blender, blend the soup until smooth, adding more liquid to loosen, if necessary.

Ladle the soup into 4 bowls and serve topped with dollops of the yogurt and the toasted pumpkin seeds.

Mix together the ginger, lemon rind and juice, turmeric, garlic, chili flakes, half the mint, and the yogurt in a small bowl.

Thread the monkfish onto 8 bamboo skewers that have been pre-soaked in water for 10 minutes to prevent burning, then place in a shallow non-metallic dish.

Pour over the yogurt marinade and leave to marinate for 20 minutes.

Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain and refresh under cold running water and drain again.

Transfer to a bowl and stir in the remaining mint, the parsley, coriander, and tomatoes.

Cook the kebabs under a preheated hot grill or on a barbecue for 10–12 minutes, turning frequently, until the fish is cooked through.

Serve with the tabbouleh and lemon wedges.