Recipes

Butternut & Coconut Curry

Butternut & Coconut Curry

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion sliced
  • 2 green chillies deseeded and sliced
  • 50 g fresh root ginger peeled and grated
  • 4 teaspoons Thai curry paste
  • 2 garlic cloves crushed
  • 2 x 400 ml cans low-fat coconut milk
  • 500 g butternut squash peeled, deseeded and cut into bite-sized pieces
  • 100 g red lentils
  • 200 g baby spinach leaves
  • bunch of coriander chopped
  • 400 g cooked basmati rice to serve

Instructions

  • Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until softened, then add the chillies, ginger, curry paste and garlic and cook, stirring, for a further 2 minutes.
  • Pour in the coconut milk and bring to the boil, then add the squash.
  • Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for a further 10 minutes until the squash is tender and the lentils have softened.
  • Stir in the spinach leaves and coriander and cook for 2 minutes until wilted.
  • Serve with the cooked rice.

Notes & Wine Advice

For roasted butternut & lentil salad,

toss 750 g chopped butternut squash and 2 red onions, cut into wedges, with 1 tablespoon olive oil, 1 crushed garlic clove and 2 teaspoons thyme leaves. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25– 30 minutes until tender. Meanwhile, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1 teaspoon gluten-free wholegrain mustard in a small bowl. Place 2 rinsed and drained 400 g cans Puy lentils in a serving bowl, add 150 g halved cherry tomatoes and 100 g baby spinach leaves, then toss with the dressing. Add the roasted vegetables, toss again and serve sprinkled with 100 g crumbled feta cheese.
Calories per serving 376

Nutrition values

Calories: 470 kcal
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Course; Curry
Diets; Gluten-Free

Chicken With Spinach & Ricotta

Chicken With Spinach & Ricotta

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Ingredients

  • 4 boneless skinless chicken breasts, about 125 g each
  • 125 g ricotta cheese
  • 125 g cooked spinach squeezed dry
  • ¼ teaspoon grated nutmeg
  • 8 slices of Parma ham
  • 2 tablespoons olive oil plus extra for drizzling
  • salt and pepper
  • To serve
  • lemon wedges
  • rocket leaves

Instructions

  • Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.
  • Crumble the ricotta into a bowl.
  • Chop the spinach and mix into the ricotta with the nutmeg.
  • Season with salt and pepper.
  • Divide the stuffing between the slits in the chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to cover the meat totally.
  • Heat the oil in a shallow ovenproof pan, add the chicken breasts and cook for 4 minutes on each side, or until the ham starts to brown.
  • Transfer to a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15 minutes until the chicken is cooked through.
  • Serve with lemon wedges and rocket leaves drizzled with olive oil.

Notes & Wine Advice

For chicken with mozzarella & sun-dried tomatoes,

omit the ricotta, spinach and nutmeg, and stuff each chicken breast with a 40 g slice of mozzarella cheese and a drained piece of sun-dried tomato. Season well with pepper and continue as for Chicken with spinach & ricotta.
Calories per serving 471

Nutrition values

Calories: 441 kcal
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Course; Cheese / Chicken
Diets; Gluten-Free

Beetroot & Goats’ Cheese Risotto

Beetroot & Goats’ Cheese Risotto

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Ingredients

  • ½ tablespoon olive oil
  • 1 large onion chopped
  • 1 litre gluten-free vegetable stock
  • 100 ml water
  • 400 g ready-cooked fresh beetroot coarsely grated
  • 2 garlic cloves peeled and chopped
  • 300 g risotto rice
  • 100 ml red wine
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons chopped dill
  • 75 g goats’ cheese chopped
  • salt and pepper

Instructions

  • Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened.
  • Meanwhile, pour the stock and measurement water into a separate saucepan, add half the beetroot and gently heat.
  • Add the garlic to the onion and cook for a further 1 minute, then stir in the rice.
  • Pour over the wine and allow it to sizzle.
  • When the liquid is reduced, add a ladle of the hot beetroot stock and stir.
  • Continue to cook and stir until the liquid has been absorbed, then repeat with another ladle of stock.
  • Continue cooking until almost all of the stock is used and the rice is al dente.
  • Stir in the remaining grated beetroot and cook, stirring, until the risotto is creamy.
  • Add the Parmesan and dill, season to taste, then divide between 4 bowls.
  • Top with the goats’ cheese and serve.

Notes & Wine Advice

For beetroot & goats’ cheese salad,

cook 4 raw beetroots in a saucepan of salted boiling water for 30–40 minutes until tender. Drain, then peel off the skins. Cut each beetroot into wedges and toss in a salad bowl with 250 g crumbled goats’ cheese, 75 g watercress, 3 tarragon sprigs, leaves stripped and torn, ¼ sliced cucumber, 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Serve sprinkled with 2 tablespoons toasted pumpkin seeds and pepper.
Calories per serving 342

Nutrition values

Calories: 451 kcal
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Course; Cheese / Rice / Vegetables
Diets; Gluten-Free

Roasted Salmon & Vegetables

Roasted Salmon & Vegetables

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Ingredients

  • 600 g sweet potatoes peeled and cut into wedges
  • 1 large fennel bulb cut into 8 wedges
  • 2 garlic cloves chopped
  • small bunch of parsley chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chopped mint
  • 4 salmon fillets about 125 g each, skin scored 3 times
  • grated rind and juice of 1 lemon
  • pepper
  • To serve
  • 25 g Parmesan cheese shavings
  • lemon wedges

Instructions

  • Cook the sweet potatoes and fennel in a saucepan of boiling water for 4 minutes, then drain.
  • Transfer to a roasting tin and sprinkle with the garlic, pepper, half the parsley and the olive oil.
  • Toss together.
  • Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and golden.
  • Meanwhile, rub the remaining parsley and the mint into the scored salmon skin.
  • Set aside.
  • Lay the salmon, skin side up, on top of the vegetables, sprinkle with the lemon rind and juice and roast for a further 15 minutes, or until the fish is cooked through and the vegetables are tender.
  • Sprinkle with the Parmesan shavings and serve with lemon wedges.

Notes & Wine Advice

For fennel & salmon soup,

heat 1 tablespoon olive oil in a pan, add 2 chopped shallots and fry for 2–3 minutes. Add 400 g new potatoes and 2 chopped fennel bulbs and cook for a further 3–4 minutes. Pour in 900 ml gluten-free vegetable stock and simmer for 10–12 minutes until the vegetables are tender. Blend with a hand-hand blender, then return to the heat, season and drop in 400 g skinless salmon fillet, cut into chunks, and cook for 3–4 minutes until the fish is cooked through. Ladle into 4 bowls and serve sprinkled with chopped parsley.
Calories per serving 325

Nutrition values

Calories: 457 kcal
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Course; Fish / Vegetables
Diets; Gluten-Free

Prawn & Spinach Curry

Prawn & Spinach Curry

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Ingredients

  • 4 to matoes
  • 2 tablespoons groundnut oil
  • 2 red onions chopped
  • 2.5 cm piece of fresh root ginger peeled and grated
  • 4 garlic cloves sliced
  • ¼ teaspoon chilli powder
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400 ml can reduced-fat coconut milk
  • 150 g spinach chopped
  • 425 g raw peeled king prawns
  • 1 tablespoon toasted flaked almonds
  • 600 g cooked basmati rice to serve

Instructions

  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  • Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins and chop.
  • Heat the oil in a wok or large frying pan, add the onions, ginger and garlic and stir-fry for 2–3 minutes.
  • Add the spices and cook for a further 2–3 minutes, then add the tomatoes.
  • Pour in the coconut milk and bring to a simmer.
  • Gradually add the spinach, stirring until wilted.
  • Cook for 4–5 minutes.
  • Stir in the prawns and cook for a further 2 minutes, or until the prawns turn pink and are cooked through.
  • Sprinkle with the almonds and serve with the cooked rice.

Notes & Wine Advice

For prawn & spinach soufflés,

heat 1 tablespoon olive oil in a pan, add 225 g baby spinach leaves and cook for 2–3 minutes until wilted. Meanwhile, melt 45 g butter in a saucepan, then stir in 45 g gluten-free plain flour to make a roux. Gradually whisk in 350 ml milk and cook, stirring continuously, for 2–3 minutes until the sauce is thick and smooth. Stir in 50 g grated Parmesan cheese, season and pour into a large bowl. Stir in the spinach and leave to cool for 3–4 minutes. Put 3 cooked peeled king prawns in each of 4 greased ramekins, then place on a baking sheet. Whisk 4 egg yolks into the spinach sauce. Whisk 4 egg whites in a large clean bowl until stiff, then gently fold into the spinach mixture. Spoon into the ramekins, running a finger around the rim to help even rising. Sprinkle over 2 tablespoons grated Parmesan cheese and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until risen and golden.
Calories per serving 386

Nutrition values

Calories: 474 kcal
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Course; Curry / Fish
Diets; Gluten-Free

Spicy Tomato

Spicy Tomato Tagliatelle

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Ingredients

  • ½ tablespoon olive oil
  • 1 red chilli deseeded and diced
  • 5 cm piece of fresh root ginger peeled and grated
  • 3 garlic cloves finely sliced
  • 400 g can chopped tomatoes
  • 1 teaspoon sugar
  • 3 –4 anchovy fillets in oil drained
  • 2 tablespoons chopped parsley
  • 400 g gluten-free dried tagliatelle
  • salt and pepper
  • 2 tablespoons grated Cheddar cheese to serve

Instructions

  • Heat the oil in a frying pan, add the chilli and ginger and cook for 1 minute, then add the garlic and cook for a further 1 minute.
  • Pour in the tomatoes, stir in the sugar and anchovies and bring to a simmer.
  • Cook for 5–6 minutes.
  • Add the parsley and season to taste.
  • Meanwhile, cook the tagliatelle in a saucepan of boiling water according to the packet instructions.
  • Drain and return to the pan, then pour in the sauce and toss together well.
  • Serve sprinkled with the grated cheese.

Notes & Wine Advice

For spicy tomato soup,

heat 1 tablespoon olive oil in a saucepan, add 2 chopped onions, 1 peeled and chopped carrot and 3 cored, deseeded and chopped red peppers and cook for 10–12 minutes until softened. Add 3 sliced garlic cloves and 1 sliced red chilli and cook for a further 2–3 minutes. Pour in a 400 g can chopped tomatoes and 850 ml gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 10–15 minutes. Blend using a hand-hand blender, then season. Ladle into 4 bowls and serve with a drizzle of olive oil and sprinkling of pepper.
Calories per serving 163

Nutrition values

Calories: 442 kcal
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Course; Pasta / Vegetables
Diets; Gluten-Free

Parsnip, Lentil & Walnut Salad

Parsnip, Lentil & Walnut Salad

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Ingredients

  • 4 parsnips peeled and cut into batons
  • 4 tablespoons olive oil
  • 30 g walnuts
  • 750 ml gluten-free vegetable stock
  • 200 g Puy lentils
  • juice of ½ lemon
  • 1 teaspoon clear honey
  • ½ teaspoon gluten-free wholegrain mustard
  • ½ garlic clove crushed
  • 25 g watercress
  • 25 g rocket leaves
  • 25 g baby spinach leaves
  • 20 g Parmesan cheese shavings

Instructions

  • Place the parsnips in a roasting tin and drizzle with 1 tablespoon of the oil.
  • Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden, adding the walnuts 5 minutes before the end of the cooking time.
  • Meanwhile, bring the stock to the boil in a saucepan, add the lentils and cook for 25–30 minutes until the lentils are just tender.
  • Drain.
  • Whisk together the remaining oil, lemon juice, honey, mustard and garlic in a small bowl.
  • Transfer the lentils, walnuts and parsnips to a serving bowl, then toss together with the dressing and salad leaves.
  • Serve topped with Parmesan shavings.

Notes & Wine Advice

For curried parsnip & lentil soup,

heat 1 tablespoon olive oil in a saucepan, add 3 peeled and chopped parsnips and cook for 2–3 minutes. Stir in 1 teaspoon curry powder and 50 g red lentils and cook for 1 minute, then stir in 900 ml gluten-free vegetable stock. Simmer for 20–25 minutes until the parsnips are tender. Remove from the heat and blend with a hand-hand blender, adding a little milk to loosen if needed. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped toasted walnuts and ½ tablespoon grated Parmesan cheese.
Calories per serving 198

Nutrition values

Calories: 435 kcal
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Course; Nuts / Salad

Smoked Mackerel Superfood Salad

Smoked Mackerel Superfood Salad

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Ingredients

  • 500 g butternut squash peeled, deseeded and cut into 1 cm cubes
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 head of broccoli cut into florets
  • 200 g frozen or fresh peas
  • 3 tablespoons quinoa
  • 3 tablespoons mixed seeds
  • 2 smoked mackerel fillets
  • juice of 1 lemon
  • ½ teaspoon clear honey
  • ½ teaspoon gluten-free Dijon mustard
  • 100 g red cabbage shredded
  • 4 to matoes chopped
  • 4 ready-cooked fresh beetroots cut into wedges
  • 20 g radish sprouts

Instructions

  • Place the squash in a roasting tin and sprinkle with 1 tablespoon of the oil and the cumin seeds.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until tender.
  • Leave to cool slightly.
  • Meanwhile, cook the broccoli in a saucepan of boiling water for 4–5 minutes until tender, adding the peas 3 minutes before the end of the cooking time.
  • Remove with a slotted spoon and refresh under cold running water, then drain.
  • Cook the quinoa in the broccoli water for 15 minutes, or according to the packet instructions, then drain and leave to cool slightly.
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the seeds, stirring frequently, until golden brown.
  • Set aside.
  • Heat the mackerel fillets according to the packet instructions, then skin and break into flakes.
  • Whisk together the remaining oil, lemon juice, honey and mustard in a small bowl.
  • Toss together all the ingredients, except the radish sprouts, with the dressing in a serving bowl.
  • Serve topped with the sprouts.

Notes & Wine Advice

For smoked mackerel superfood soup,

heat 1 tablespoon oil in a saucepan and fry 1 chopped onion and 1 crushed garlic clove for 3–4 minutes. Add 625 g peeled, deseeded and diced butternut squash, 100 g broccoli florets, 2 tablespoons quinoa, 600 ml gluten-free vegetable stock and 150 ml orange juice and simmer for 15 minutes. Blend until smooth. Stir in 2 skinned, flaked smoked mackerel fillets and cook for 1 minute. Serve sprinkled with 2 tablespoons toasted pumpkin seeds.
Calories per serving 416

Nutrition values

Calories: 492 kcal
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Course; Fish / Salad
Diets; Gluten-Free

Orange & Prawn Noodle Salad

Orange & Prawn Noodle Salad

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Ingredients

  • 2 tablespoons sesame seeds
  • 300 g rice noodles
  • 2 oranges
  • 300 g cooked peeled king prawns
  • 100 g watercress
  • 1 red onion finely sliced
  • 3 tablespoons gluten-free sweet chilli dipping sauce
  • juice of 1 lime
  • 2 Little Gem lettuces leaves separated

Instructions

  • 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.
  • Cook the rice noodles according to the packet instructions, then refresh under cold running water.
  • Segment the oranges over a bowl to catch the juice.
  • Transfer the noodles to a large bowl, add the orange segments, prawns, watercress and onion and mix together.
  • Add the sweet chilli sauce and lime juice to the orange juice and whisk together.
  • Pour over the noodle mixture and toss together.
  • Arrange the lettuce leaves on a large serving plate or 4 individual plates and top with the noodle salad.
  • Sprinkle with the toasted sesame seeds and serve.

Notes & Wine Advice

For prawn cocktail,

mix together the grated rind of 1 orange, 4 tablespoons gluten-free mayonnaise and 1 tablespoon gluten-free tomato ketchup in a small bowl. Shred ½ small iceberg lettuce and divide between 4 glass bowls. Top with 400 g cooked peeled prawns, then pour over the mayonnaise. Serve sprinkled with 1 tablespoon toasted flaked almonds and 1 tablespoon chopped coriander.
Calories per serving 237

Nutrition values

Calories: 459 kcal
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Course; Fish / Fruit / Salad
Diets; Gluten-Free

Grilled Salmon With Kale Salad

Grilled Salmon With Kale Salad

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Ingredients

  • 1 tablespoon sunflower seeds
  • 200 g kale shredded
  • 4 salmon fillets about 150 g each
  • ¼ small red cabbage shredded
  • 1 carrot peeled and cut into matchsticks
  • 1 avocado peeled, stoned and sliced
  • 100 g cherry tomatoes halved
  • 2 tablespoons extra virgin olive oil
  • juice of ½ lime
  • ½ teaspoon gluten-free Dijon mustard
  • ½ teaspoon maple syrup
  • 2 tablespoons chopped chives
  • pepper

Instructions

  • Heat a nonstick frying pan over a medium-low heat and dry-fry the sunflower seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
  • Set aside.
  • Place the kale in a colander, then pour over boiling water to slightly wilt the kale.
  • Refresh under cold running water and drain.
  • Cook the salmon fillets under a preheated hot grill for 3–4 minutes on each side, or until cooked through.
  • Meanwhile, toss the kale together with the cabbage, carrot, avocado and tomatoes in a serving bowl.
  • Whisk together the remaining ingredients and pour over the salad.
  • Scatter the toasted seeds over the salad.
  • Serve the salad with the salmon and sprinkle over a little pepper.

Notes & Wine Advice

For Chinese-style kale with pan-fried tuna,

heat 1 tablespoon sunflower oil in a wok and stir-fry 2 sliced garlic cloves for a few seconds, then add 200 g shredded kale. Toss around in the garlicky oil, then pour over 100 ml boiling water and cook for 5–6 minutes until the kale has wilted. Meanwhile, heat 1 tablespoon olive oil in a separate frying pan and cook 4 x 150 g tuna steaks for 3–4 minutes on each side (depending on how rare you like your tuna). Stir 1 tablespoon gluten-free soy sauce and 1 tablespoon gluten-free oyster sauce into the kale and heat through. Serve topped with the tuna.
Calories per serving 288

Nutrition values

Calories: 462 kcal
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Course; Fish / Salad
Diets; Gluten-Free