recipes

Sushi triangles

Sushi triangles

Total time 20 minutes
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Ingredients

  • 380 g 12 oz cooked sushi rice
  • sushi rice seasoning to taste
  • 4 sheets of nori seaweed
  • 100 g 3½ oz smoked salmon
  • 50 g 2 oz cucumber, very thinly sliced

To serve

  • gluten-free soy sauce
  • wasabi

Instructions

  • Season the rice to taste with the sushi rice seasoning.
  • Place 2 of the seaweed sheets on to a board.
  • Spread a quarter of the rice over each, cover with the smoked salmon, then the cucumber.
  • Spoon over the remaining rice, then top with the other seaweed sheets.
  • Press the sushi down well so the layers stick together.
  • Cut the sushi into 4 triangles and serve with soy sauce and wasabi.
  • For prawn & roasted pepper sushi, season the rice as for Sushi triangles, then layer on to the seaweed sheets with 100 g (3½ oz) cooked peeled prawns, 1 sliced roasted red pepper and 1 stoned, peeled and sliced ripe avocado.
  • Top with the remaining seaweed sheets and continue as for Sushi triangles

Nutritional Information

Calories: 276 kcal
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Course Sushi
Diets Gluten Free

Veg kebabs with dipping sauce

Veg kebabs with dipping sauce

Portions:4
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Ingredients

  • 3 red onions cut into wedges
  • 2 courgettes thickly sliced
  • 2 red peppers cored, deseeded and chopped
  • 1 yellow pepper cored, deseeded and chopped
  • 3½ tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh herbs
  • salt and pepper

Instructions

  • Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning.
  • Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.
  • Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.
  • Meanwhile, make the dipping sauce.
  • Mix together the remaining oil, vinegar and herbs in a small bowl.
  • Serve the vegetable kebabs with the dipping sauce.
  • For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.
  • Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil.
  • Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley.
  • Season to taste, ladle into 4 bowls and serve.

Nutritional Information

Calories: 120 kcal
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Course Main Dish / Vegetables
Diets Gluten Free / Vegetarian

Asparagus with poached eggs

Asparagus with poached eggs

Portions:4
Total time 15 minutes
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Equipment

Ingredients

  • 4 eggs
  • 700 g asparagus spears
  • 1 tablespoon olive oil
  • 40 g Parmesan cheese shavings

Instructions

  • Bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.
  • Break 2 eggs into the water and cook for 3–4 minutes.
  • Remove with a slotted spoon and keep warm.
  • Repeat with the remaining eggs.
  • Meanwhile, snap the woody ends off the asparagus spears and discard.
  • Heat a griddle pan until very hot and sprinkle it with the oil, then add the asparagus and cook, turning frequently, until slightly charred and just tender.
  • Divide the asparagus on to 4 plates and top with the poached eggs.
  • Sprinkle over the Parmesan shavings and serve.
  • For asparagus omelette, heat the oil in a frying pan, add 6 trimmed and chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes until softened.
  • Whisk together 5 eggs and 4 tablespoons semi-skimmed milk in a jug, then pour into the pan, tipping the pan and moving the egg with a spatula to ensure it cooks evenly.
  • Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes until golden.
  • Cut into quarters and serve with a green salad and new potatoes, if liked

Nutritional Information

Calories: 222 kcal
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Course Eggs / Vegetables

Smoked haddock & kale soup

Smoked haddock & kale soup

Portions:4
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Ingredients

  • 1 tablespoon olive oil
  • 2 shallots diced
  • 3 garlic cloves crushed
  • 1 large potato peeled and diced
  • 350 ml 12 fl oz unsweetened soya milk
  • 500 ml 17 fl oz water
  • 300 g 10 oz kale, shredded
  • 300 g 10 oz smoked haddock, skinned and chopped
  • salt and pepper

Instructions

  • Heat the oil in a saucepan, add the shallots and garlic and cook for 3–4 minutes until softened.
  • Add the potato, milk and measurement water and season to taste.
  • Bring to the boil, then reduce the heat and simmer for 5–6 minutes.
  • Stir in the kale and cook for a further 10–12 minutes until the vegetables are tender.
  • Stir in the haddock and simmer for 2 minutes, or until cooked through.
  • Ladle the soup into 4 bowls and serve immediately.
  • For smoked haddock fishcakes with kale, cook 400 g (13 oz) smoked haddock under a preheated hot grill for 4 minutes on each side, then skin and flake into a large bowl.
  • Mix in 625 g (1¼ lb) mashed potatoes, 1 tablespoon chopped rinsed and drained capers, the grated rind of 1 lemon, 2 tablespoons chopped parsley and 1 beaten egg.
  • Mix well, then shape into 8 fishcakes and dust with a little flour.
  • Heat 2 tablespoons olive oil in a frying pan and cook the fishcakes for 3–4 minutes on each side until golden.
  • Meanwhile, heat 2 tablespoons olive oil in a separate pan, add 250 g (8 oz) chopped kale and cook for 3–4 minutes until wilted.
  • Serve with the fishcakes.

Nutritional Information

Calories: 297 kcal
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Course Fish / Seafood / Soup
Diets Gluten Free

Bloody mary soup from Hamlyn

Bloody mary soup from Hamlyn

Portions:6
Total time 45 minutes
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Ingredients

  • 1 tablespoon olive oil plus extra to serve
  • 1 onion chopped
  • 1 red pepper cored, deseeded and diced
  • 2 celery sticks sliced
  • 500 g plum tomatoes, chopped
  • 900 ml gluten-free vegetable stock
  • 2 teaspoons caster sugar
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons tomato purée
  • 4 tablespoons vodka
  • few drops Tabasco sauce
  • salt and pepper
  • baby celery sticks with leaves / to garnish

Instructions

  • Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened but not browned.
  • Stir in the red pepper, celery and tomatoes and fry for 5 minutes, stirring occasionally.
  • Pour in the stock, add the sugar, Worcestershire sauce, tomato purée and a little salt and pepper and bring to the boil.
  • Cover and simmer for 15 minutes.
  • Leave the soup to cool slightly, then purée in batches in a blender or food processor until smooth.
  • Sieve, if liked, then pour back into the saucepan.
  • Add the vodka and Tabasco to taste, and adjust the seasoning if needed.
  • Chill well.
  • Ladle the soup into 6 small glasses or bowls, add tiny celery sticks, drizzle with a little extra olive oil and sprinkle with a little extra pepper.
  • For Virgin Mary & pesto soup, fry the onion in the oil as for Bloody mary soup, add the red pepper, celery and tomatoes, then simmer in 900 ml (1½ pints) gluten-free stock mixed with 4 teaspoons sun-dried tomato paste and 2 teaspoons caster sugar for 15 minutes.
  • Purée with 1 tablespoon pesto.
  • Chill and serve with a little extra pesto added to each bowl and garnished with a few tiny basil leaves.

Nutritional Information

Calories: 154 kcal
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Course Soup
Diets Gluten Free

Minted spring lamb soup

Minted spring lamb soup

Portions:4
Total time 15 minutes
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Ingredients

  • 1.8 litres 3 pints gluten-free vegetable stock
  • 150 g 5 oz baby carrots, peeled and sliced
  • 275 g 9 oz cooked lamb, shredded
  • 150 g 5 oz peas
  • 8 spring onions sliced
  • 4 tablespoons chopped mint
  • salt and pepper

Instructions

  • Pour the stock into a saucepan and bring to a simmer.
  • Add the carrots and cook for 3–4 minutes, then add the lamb and peas and cook for a further 2 minutes until the vegetables are tender.
  • Stir in the spring onions and mint, then season to taste.
  • Ladle the soup into 4 bowls and serve.
  • For minted spring lamb salad, whisk together 2 tablespoons olive oil, 1 tablespoon chopped mint, 2 teaspoons lemon juice, ½ teaspoon clear honey and salt and pepper in a bowl.
  • Place 50g (2 oz) baby spinach leaves, 50 g (2 oz) watercress and 2 sliced roasted peppers in a salad bowl with the seeds of 1 pomegranate, 75 g (3 oz) crumbled feta cheese and 300 g (10 oz) shredded cooked lamb.
  • Toss with the dressing and serve.

Nutritional Information

Calories: 357 kcal
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Course Lamb / Soup
Diets Gluten Free

Onion, tomato & chickpea soup

Onion, tomato & chickpea soup

Portions:6
Preparation Time: 15 minutes
Cooking Time:1 hour 10 minutes
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Ingredients

  • 2 tablespoons olive oil
  • 2 red onions roughly chopped
  • 2 garlic cloves finely chopped
  • 2 teaspoons brown sugar
  • 625 g 1¼ lb tomatoes, skinned if liked, roughly chopped
  • 2 teaspoons harissa paste
  • 3 teaspoons tomato purée
  • 400 g 13 oz can chickpeas, rinsed and drained
  • 900 ml 1½ pints gluten-free vegetable or chicken stock
  • salt and pepper

Instructions

  • Heat the oil in a large saucepan, add the onions and fry over a low heat for 10 minutes, stirring occasionally, until just beginning to brown around the edges.
  • Stir in the garlic and sugar and cook for a further 10 minutes, stirring more frequently as the onions begin to caramelize.
  • Stir in the tomatoes and harissa paste and fry for 5 minutes.
  • Mix in the tomato purée, chickpeas, stock and salt and pepper and bring to the boil.
  • Cover, reduce the heat and simmer for 45 minutes until the tomatoes and onion are very soft.
  • Taste and adjust the seasoning if needed.
  • Ladle into 6 bowls and serve with warm gluten-free tomato ciabatta, if liked.
  • For chillied red onion & bean soup, make the soup as for Onion, tomato & chickpea soup but omit the harissa and add 1 teaspoon smoked paprika and 1 split dried red chilli when frying the tomatoes.
  • Replace the chickpeas with a rinsed and drained 400 g (13 oz) can red kidney beans.
  • Serve with gluten-free garlic bread, if liked.

Nutritional Information

Calories: 150 kcal
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Course Soup
Diets Gluten Free

Cauliflower & peanut salad

Cauliflower & peanut salad

Portions:4
Total time 10 minutes
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Ingredients

  • 1 cauliflower broken into florets
  • 1 teaspoon mustard seeds
  • small bunch coriander chopped
  • juice of 2 limes
  • ½ teaspoon clear honey
  • 1 tablespoon olive oil
  • 1 tablespoon black sesame seeds
  • 30 g gluten-free dry-roasted peanuts, lightly crushed

Instructions

  • Place the cauliflower in a steamer and steam for 3 minutes until just tender.
  • Place in a serving dish.
  • Meanwhile, heat a nonstick frying pan and dry-fry the mustard seeds until they start to pop.
  • Set aside.
  • Mix together the chopped coriander, lime juice, honey and olive oil in a small bowl.
  • Add the dressing, toasted mustard seeds, sesame seeds and peanuts to the cauliflower and toss together, then serve.
  • For spicy cauliflower soup, heat 1 tablespoon olive oil in a pan, add 1 chopped onion and fry for 2–3 minutes until softened, then add 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 teaspoon ground cumin.
  • Stir in the florets of 1 cauliflower and mix well to coat with all the spices.
  • Pour in 1.5 litres (2½ pints) hot gluten-free vegetable stock and simmer for 25–30 minutes until tender.
  • Using a hand-held blender, blend the soup until smooth.
  • Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped coriander.

Nutritional Information

Calories: 156 kcal
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Course Nuts / Salad
Diets Gluten Free

Caprese salad

Caprese salad

Portions:4
Preparation Time: 10 minutes
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Ingredients

  • 4 large ripe beef tomatoes, sliced
  • 4 x 125 g 4 oz low-fat mozzarella balls, sliced
  • handful of basil leaves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • pepper

Instructions

  • Divide the tomato slices and mozzarella slices between 4 plates, layering them alternately.
  • Sprinkle with the basil leaves, pepper, vinegar and olive oil and serve.
  • For tomato & basil soup, heat 1 tablespoon olive oil in a pan, add 1 finely chopped onion and fry for 2–3 minutes, then add 1 crushed garlic clove and cook for a further 1 minute until softened.
  • Add 3 x 400 g (13 oz) cans chopped tomatoes, 50 g (2 oz) chopped basil, ½ teaspoon sugar, ½ teaspoon Worcestershire sauce and 1 tablespoon tomato purée.
  • Mix well, then pour in 400 ml (14 fl oz) boiling water and mix again.
  • Bring to the boil, then reduce the heat and simmer for 30 minutes.
  • Using a hand-hand blender, blend the soup until smooth.
  • Ladle into 4 bowls and serve sprinkled with pepper, a drizzle of olive oil and a few basil leaves.

Nutritional Information

Calories: 130 kcal
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Course Salad
Diets Gluten Free