• Place the flour, egg, yogurt, and water in a blender or food processor and process to form a smooth batter.
• Pour into a bowl, then stir in the chili, spring onions, coriander, sesame seeds, salt, and pepper.
• Cover and chill for 20 minutes.
• Heat a frying pan with a little of the oil and then wipe with kitchen paper.
• Add dessertspoonfuls of the mixture and cook for 1 minute on each side until lightly golden, then remove from the pan and keep warm.
• Repeat with the remaining batter.
• Top each blini with a little dollop of crème fraîche, a piece of smoked salmon, and a sprinkling of chopped chives and sprinkle with a little extra pepper.

• 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.
• Mix together the prawns, cucumber, herbs, vermicelli, and lettuce in a large bowl.
• Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper.
• Fill with the prawn mixture, leaving about 2.
• 5 cm (1 inch) at the top and the bottom of the sheet.
• Fold over the top and bottom edges and roll up.
• Repeat with the remaining rice sheets and filling.
• Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.

• Mix together the minced turkey, ginger, spring onions, chilli, egg yolk and coriander in a bowl.
• Using wet hands, shape the mixture into 4 burgers.
• Heat a lightly oiled frying pan and cook the burgers for 5–6 minutes on each side until golden and cooked through.
• Meanwhile, for the salsa, mix together the red pepper, tomatoes, onion, parsley, coriander, vinegar and oil in a bowl.
• Serve the burgers on a bed of lettuce leaves, topped with the salsa.

• Make the devil sauce.
• Mix together the mustard, Tabasco, garlic, and soy sauce in a shallow dish.
• Open out the chicken thighs and trim away any fat.
• Dip the thighs in the devil sauce and coat each piece well.
• Heat a large griddle pan or frying pan.
• Add the chicken pieces flat on the pan and cook for 8–10 minutes on each side until cooked through.
• Serve hot or cold with salad leaves.

• Place the salmon in a non-metallic bowl and cover with the lime juice.
• Cover and leave to marinate in the refrigerator for 25 minutes.
• When ready to serve, drain the salmon, add the spring onions, celery and coriander and mix well.
• Garnish with the watercress and serve.
• For hot-smoked salmon salad, blanch 200 g (7 oz) trimmed asparagus in a saucepan of boiling water for 1–2 minutes, then drain and refresh under cold running water.
• Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon gluten-free wholegrain mustard, ½ teaspoon clear honey and 1 deseeded and diced red chilli in a small bowl.
• In a large bowl, toss together 400 g (13 oz) flaked hot-smoked salmon, 4 sliced spring onions, a small handful of coriander leaves, 100 g (3½ oz) sliced radishes, 250 g (8 oz) mixed salad leaves, 12 halved baby plum tomatoes, the cooked asparagus and the salad dressing.
• Divide between 4 plates and serve immediately with lime wedges.

• Season the rice to taste with the sushi rice seasoning.
• Place 2 of the seaweed sheets onto 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.

• 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.

• 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

Prepare the Soup Base

• Heat the extra-virgin olive oil in a large saucepan over medium heat.
• Add the diced shallots and crushed garlic.
• Cook for 3 to 4 minutes until softened without browning.
• Add the diced potato, unsweetened soya milk, and water.
• Season with the ground black pepper.
• Bring the mixture to a gentle boil.
• Reduce the heat and simmer for 5 to 6 minutes.

Add the Kale and Haddock

• Stir the shredded kale into the soup.
• Simmer for 10 to 12 minutes until the potato and kale are tender.
• Add the chopped smoked haddock.
• Simmer gently for approximately 2 minutes until the haddock is opaque and cooked through.
• Taste the soup before adding the kosher salt because smoked haddock is naturally salty.
• Divide the Smoked Haddock Kale Soup among four bowls.
• Serve immediately.

Cook the Soup

• Heat 2 teaspoons of extra-virgin olive oil in a large saucepan over medium heat.
• Add the chopped onion and cook for 5 minutes until softened but not browned.
• Add the red bell pepper, sliced celery, and chopped tomatoes.
• Cook for another 5 minutes, stirring occasionally.
• Pour in the gluten-free vegetable stock.
• Add the granulated sugar, Worcestershire sauce, tomato purée, kosher salt, and ground black pepper.
• Bring the soup to a boil.
• Cover the saucepan and reduce the heat.
• Simmer for 15 minutes.

Blend and Chill

• Remove the saucepan from the heat.
• Allow the soup to cool slightly.
• Blend the soup in batches until completely smooth.
• Pass the soup through a fine-mesh sieve for a finer consistency when desired.
• Return the soup to the saucepan.
• Stir in the vodka and Tabasco sauce.
• Taste and adjust the seasoning when necessary.
• Transfer the soup to a covered container.
• Refrigerate for at least 2 hours until thoroughly chilled.

Serve the Soup

• Stir the chilled soup before serving.
• Divide it among four small glasses or soup bowls.
• Garnish each serving with a small celery stalk.
• Drizzle with the remaining extra-virgin olive oil.
• Finish with coarsely ground black pepper.
• Serve the Chilled Bloody Mary Soup cold.