recipes

Oven-Baked Halibut

Oven-Baked Halibut

Portions:4
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Ingredients

  • 4 halibut fillets about 150 g each
  • 4 to matoes chopped
  • 4 spring onions sliced
  • 1 red chilli deseeded and sliced
  • 2 garlic cloves sliced
  • 2 carrots peeled and cut into julienne strips
  • juice of 2 limes
  • 2 tablespoons gluten-free soy sauce
  • few coriander sprigs
  • salt and pepper
  • steamed green beans to serve

Instructions

  • 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

Nutritional Information

Calories: 227 kcal
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Course Fish / Seafood / Main Dish
Diets Gluten Free

Quinoa & Lamb Stuffed Peppers

Quinoa & Lamb Stuffed Peppers

Portions:4
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Ingredients

  • 4 red peppers halved, cored and deseeded
  • 200 g minced lamb
  • 1 garlic clove crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 50 g quinoa
  • 250 ml 8 fl oz gluten-free vegetable stock
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley
  • steamed green beans and courgettes to serve

Instructions

  • 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

Nutritional Information

Calories: 274 kcal
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Course Lamb / Main Dish
Diets Gluten Free

Roasted cod with ratatouille

Roasted cod with ratatouille

Portions:4
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Ingredients

  • 400 g courgettes sliced
  • 2 red peppers cored, deseeded and chopped
  • 2 red onions cut into wedges
  • 1 aubergine chopped
  • 4 garlic cloves sliced
  • 2 tablespoons olive oil
  • 300 g 10 oz cherry tomatoes
  • small handful of basil leaves torn
  • 4 cod loins about 150 g each
  • salt and pepper

Instructions

  • 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

Nutritional Information

Calories: 269 kcal
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Course Fish / Seafood / Main Dish
Diets Gluten Free

Falafel burgers with avocado salsa

Falafel burgers with avocado salsa

Portions:4
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Ingredients

  • 400 g can chickpeas rinsed and drained
  • 2 spring onions chopped
  • 2 garlic cloves chopped
  • handful of parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon harissa paste
  • grated rind and juice of ½ lime
  • 2 tablespoons rice flour
  • 2 tablespoons sunflower oil
  • salt and pepper
  • watercress to serve

Salsa

  • 4 ripe tomatoes diced
  • 1 avocado peeled, stoned and diced
  • ½ small red onion diced
  • 1 tablespoon extra virgin olive oil
  • grated rind and juice of ½ lime

Instructions

  • 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

Nutritional Information

Calories: 299 kcal
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Course Main Dish
Diets Gluten Free / Vegetarian

Spanish-style seafood

Spanish-style seafood

Portions:4
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Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves sliced
  • 1 fennel bulb sliced
  • 500 g cherry tomatoes
  • 3 tablespoons sherry
  • 1 tablespoon sun-dried tomato paste
  • 16 large live mussels scrubbed and debearded (discard any that don’t shut when tapped)
  • 16 large raw peeled prawns
  • 200 g squid cleaned and cut into slices
  • small bunch of parsley chopped
  • salt and pepper

Instructions

  • Heat the oil in a large shallow frying pan, add the garlic and fennel and cook for 8–10 minutes until softened.
  • Add the tomatoes, sherry, tomato paste and 3 tablespoons of water and bring to the boil, then reduce the heat and simmer for 20 minutes.
  • Add the mussels, cover with a lid and cook for 5–6 minutes until the mussels have opened.
  • Discard any that remain closed.
  • Stir in the prawns and squid and cook for a further 3–4 minutes until the prawns turn pink and the squid is cooked through.
  • Sprinkle with parsley, season and serve with crusty gluten-free bread, if liked.

Notes / Tips / Wine Advice:

For seafood salad,

heat 2 tablespoons olive oil in a wok or frying pan, add 2 chopped garlic cloves and cook for 1 minute, then stir in 16 large raw peeled prawns and 300 g (10 oz) cleaned and sliced squid and stir-fry for 3–4 minutes until the prawns turn pink and the squid is cooked through. Toss with the leaves of 2 torn romaine lettuces and 50 g mangetout. Serve with a squeeze of lime juice.
Calories per serving 165

Nutritional Information

Calories: 214 kcal
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Course Fish / Seafood
Cuisine European / Spain
Diets Gluten Free

Smoked salmon scrambled eggs

Smoked salmon scrambled eggs

Portions:4
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Ingredients

  • 8 eggs
  • 2 tablespoons fromage frais
  • 1 tablespoon chopped chives
  • 125 g smoked salmon cut into strips
  • salt and pepper

Instructions

  • Whisk together the eggs, fromage frais and salt and pepper in a bowl.
  • Heat a saucepan over a 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.

Notes / Tips / Wine Advice:

For smoked salmon frittata,

thickly slice 500 g new potatoes and cook in a pan of boiling water for 8–10 minutes. Drain. Lightly beat 8 large eggs, then stir in 200 g strips of smoked salmon, 2 tablespoons chopped dill, 100 g petits pois and the potatoes. Season. Heat 2 tablespoons olive oil in a frying pan with an ovenproof handle. Pour in the egg mixture and cook for 10–15 minutes over a low heat until the egg is starting to set. Place under a preheated medium grill and cook for 3–4 minutes, or until the egg is set and the top is golden. Turn out on to a board and cut into wedges to serve.
Calories per serving 393

Nutritional Information

Calories: 233 kcal
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Course Eggs / Fish / Seafood
Diets Gluten Free

Trout & dill fishcakes

Trout & dill fishcakes

Portions:4
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Ingredients

  • 300 g 10 oz trout fillets
  • 400 g mashed potatoes
  • 5 spring onions finely chopped
  • 2 tablespoons capers chopped
  • 10 g ⅓ oz dill, chopped
  • grated rind and juice of 1 lemon
  • 1 tablespoon olive oil
  • salt and pepper

To serve

  • steamed tenderstem broccoli
  • lime wedges

Instructions

  • 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.

Notes / Tips / Wine Advice:

For trout & dill pâté,

mix together 2 x 150 g cooked and flaked trout fillets, 1 teaspoon gluten-free Dijon mustard, 1 tablespoon chopped dill, 300 g (10 oz) low-fat cream cheese and a pinch of paprika in a bowl. Season to taste. Spoon into 4 ramekins and chill for 30 minutes. Serve with vegetable crudités.
Calories per serving 230

Nutritional Information

Calories: 286 kcal
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Course Fish / Seafood
Diets Gluten Free

Guacamole from Hamlyn

Guacamole from Hamlyn

Portions:4
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Ingredients

  • 2 avocados peeled, stoned and chopped
  • juice of 1 lime
  • 6 cherry tomatoes diced
  • 1 tablespoon chopped coriander leaves
  • 1 –2 garlic cloves crushed
  • gluten-free oatcakes or vegetable crudités such as cucumber, peppers and carrots, to serve

Instructions

  • 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.

Notes / Tips / Wine Advice:

For prawn & avocado salad,

soak 200 g vermicelli rice noodles in boiling water until just tender. Drain, refresh under cold running water and drain again, then place in a bowl with 200 g cooked peeled king prawns, 2 peeled, stoned and sliced avocados, ½ thinly sliced cucumber and 4 sliced spring onions. Whisk together 100 ml (3½ fl oz) coconut milk, the juice of 1 lime and a 2 cm (¾ inch) piece of fresh root ginger, peeled and grated, in a separate bowl. Pour over the salad and gently toss together to serve.
Calories per serving 445

Nutritional Information

Calories: 207 kcal
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Course Sauce
Diets Gluten Free

Roasted peppers

Roasted peppers

Portions:4
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Ingredients

  • 2 yellow peppers halved, cored and deseeded
  • 1 small red onion cut into 8 wedges
  • 2 runner beans trimmed and cut into small batons
  • 1 courgette halved and sliced
  • 3 garlic cloves sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 120 g feta or goats’ cheese
  • salt and pepper

Instructions

  • 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.

Notes / Tips / Wine Advice:

For red pepper hummus,

place a rinsed and drained 400 g can chickpeas in a blender or food processor and add the juice of ½ lemon, 2 crushed garlic cloves, 1 teaspoon ground cumin, 2 drained roasted red peppers from a jar, 2 tablespoons tahini paste and 2–3 tablespoons olive oil. Blend until smooth, adding a little more olive oil if you want to loosen the texture. Serve the hummus with vegetable crudités.
Calories per serving 310

Nutritional Information

Calories: 211 kcal
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Course Side Dish
Diets Gluten Free

Onion bhajis

Onion bhajis

Portions:4
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Ingredients

  • 60 g 2¼ oz gram flour
  • 30 g rice flour
  • 1 tablespoon melted butter
  • juice of ½ lemon
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon turmeric
  • 2 garlic cloves chopped
  • small bunch of coriander chopped
  • 2 cm ¾ inch piece of fresh root ginger, peeled and grated
  • 2 onions thinly sliced
  • 1 litre 1¾ pints sunflower or vegetable oil
  • salt and pepper

Instructions

  • 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

Notes / Tips / Wine Advice:

For onion soup, heat 1 tablespoon olive oil in a frying pan, add 2 crushed garlic cloves and cook for 1 minute. Add 2 diced onions and ½ teaspoon paprika and cook for 5 minutes until softened, then stir in 900 ml (1½ pints) gluten-free chicken stock and bring to the boil. Reduce the heat and simmer for about 30 minutes. Meanwhile, poach 4 eggs as for Asparagus with poached eggs. Season the soup to taste and ladle into 4 bowls. Top each with a poached egg and coriander sprig. Calories per serving 165

Nutritional Information

Calories: 213 kcal
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Course Side Dish