120g total greek yoghurt (or lactose free yoghurt)
1 tsp powdered vanilla essence
1/2 tsp xanthan gum
170g self-raising gluten free flour
Zest of 3 lemons
10g poppy seeds
10ml almond milk
1.) Preheat the oven to 160 degrees fan. Prepare a loaf tin with parchment paper. 2.) Using an electric whisk or handheld whisk, beat the eggs, sugar and butter until frothy. Mix in the Greek yogurt afterwards.
3.)In another bowl, sieve the flour, xanthan gum and vanilla essence. In three goes, add the dry ingredients to the wet ingredients and whisk each time until a batter forms.
4.) Fold in the lemon zest and poppyseeds and almond milk. Pour the batter into the prelined loaf tin. Bake for 50 minutes. Lower the temperature to 150 degrees (fan) 10 minutes before taking out the loaf.
5.) Leave in the tin for 10 minutes to cool before taking it out and serving.
1 medium sized celeriac, peeled and roughly chopped into 4x4cm pieces
1/2 tsp turmeric
11/2 tsp smokey paprika
1 tsp morrocan spice
1 tsp harissa spice
700ml boiling water
2 chicken stock cubes
salt and pepper
1.) Start by preparing the meatballs. Mix together the mince, lebanese spice, cumin, leeks, egg, oil and gluten free breadcrumbs until well combined. It’s easier to use your hands, but you can also use a spoon if you prefer. Next, pinch about half a handful of the mince and roll it into the balls of your hands until a meatball forms. Repeat this process until all the mince is used up (you should end up with between 16-18 meatballs).
2.) Heat up half the amount of olive oil or spray in a pan on a medium temperature. Place the meatballs in the pan to sear for 5 minutes, making sure to turn them around every minute or so so that each side become golden and crispy.
3.) Once they look golden brown, take them out and place on a clean plate and leave aside.
4.) Add the other amount of oil into the pan, along with the spices. Add the chopped pieces of celeriac and stir so that each piece is covered in spice. Leave to cook for 2 minutes.
5.) Using a jug, mix the chicken stock and boiling water until both cubes are dissolved. Slowly pour the stock into the pan, and gently place the meatballs on top of the celeriac (allowing them to float in the stock). Lower the temperature and place a lid on the pan, and cook for 40 minutes. About half way in, stir the stock and, at about 5 minutes to, take the lid off and leave the stock to simmer. The stock will thicken and eventually become a similar consistency to sauce.
6.) Once you’ve taken the pan off the heat, leave the meatballs to cool for 5 minutes before serving.
7-8 peppers, green and / or red, stalk cut off and de-seeded
1 leek, chopped (green parts only)
15-20 sprays of fry light, or 2 tbsp olive oil
2 tsp mixed spice
1 tsp cinnamon
2 tsp italian mixed herbs
1 tbsp oregano
1kg beef mince (I personally like 5% fat)
5 tbsp tomato puree
2 chicken stock cubes
500ml boiling water (plus extra if needed)
4 bay leaves
70g fresh parsley, finely chopped
200g basmati rice
Salt and black pepper
1.) Preheat the oven to 160 degrees (fan). Pre-grease a pyrex dish or rectangular tray and set aside. Place a saucepan on a medium heat, and fry the leeks in all the herbs and spices and oil for 2 minutes until they soften. Stir thoughout.
2.) Add the mince beef and cook until it browns. Meanwhile, prepare the stock by adding 500ml boiling water in a jug and stirring until both cubes dissolve.
3.) Add the passatta, puree and stock water, and mix well. Then add the rice,bay leaves, and salt and pepper. Stir again until all the ingredients are mixed well. Lower the temperature and place a lid on the saucepan, keeping it slightly ajar.
4.) Cook the mixture for 20-25 minutes, making sure to monitor it throughout and adding any extra water if it’s looking dry. Once the rice as softened, switch off the heat and place the saucepan on a heat mat.
5.) Fill each pepper with approx. 4 tbsp of the meat mixture, or until each one is completely full (but not spilling). Repeat this process until each pepper is stuffed (although you may have extra filling, which works well as a snack or side dish the next day). Place the peppers in the pre-greased tray and cover with tin foil. Place in the oven for 40 minutes.
1.) Preheat the oven to 150 degrees (fan). Add all the cake ingredients together in a big bowl and whisk until the batter is thick and slightly frothy.
2.) Pour the batter into a pyrex dish or rectangular baking tray (pre-greased) and bake for 25-30 minutes, or until lightly golden brown.
3.) While the cake is baking, prepare the syrup by mixing the caster sugar and water in a small saucepan. Add the cinnamon stick. Place the saucepan on a medium temperature and bring the syrup to boil. This should take between 5-8 minutes.
4.) Slowly pour the syrup all over the cake, allowing it to absorb before continuing to pour the remaining amount. Cut the cake up into 16 evenly sized pieces and serve warm!
1.) Blitz up all the ingredients in a food processor
2.) On a low heat, preheat the frying pan with a few sprays of fry light or a small knob of butter. Add 2 tbsp of the batter. Fry each side for 25-30 seconds. Repeat this process with the rest of the batter.
3 tbsp total greek yoghurt (or lactose free yoghurt)
1.) Start by frying the chopped leaks in garlic oil on a high heat. After a minute, add all the spices and mix well. Keep stirring the pot for about 5 minutes. Add the passata and tomato puree and mix again.
2.) Add the vegetable stock and then the chicken pieces. Stir the pot so that the tomato and spices cover the chicken. Lower the heat and keep the pot lid closed. Stir the pot every 5 minutes and cook the curry for a total of 1 hour and 20 minutes, adding the yoghurt half way through.
3.) Add as much salt to your preference. Once the curry has thickened and the chicken has softened, switch the gas off and leave to cool with the lid off for 10 minutes.
1.) Preheat the oven to 170 degrees (fan). Grease a regular loaf tin or line with parchment paper and set aside.
2.) Place the butter and sugars into a mixing bowl and cream until light and smooth. In a separate bowl, whisk together the eggs and yoghurt until smooth, then add into the creamed mix. Whisk again until well combined.
3.) Sift the flour, mixed spice, baking powder and xanthan gum into the batter and repeat the whisking process until the dry ingredients have mixed in. Pour in the vinegar (you may notice the batter fizzing up – this is to be expected). Using a spatula, fold the vinegar into the batter for about 20 seconds.
4.) Scrape the mixture into the loaf tin and bake for 50-55 minutes. Once baked, set aside to cool and serve.
1.) Preheat the oven to 180°. Grease a rectangular baking tray with butter or place parchment paper and set aside.
2.) Place the butter and chocolate (broken into pieces) into two separate bowls and put in a microwave to melt for 2 ½ minutes at a medium temperature. Once melted, pour into mixing bowl and whisk until combined. Next, add the sugar and eggs and repeat the whisking for a further two minutes.
3.) Combine the cocoa powder, xanthan gum and gluten free flour and sieve into the wet mixture in three goes, whisking before each addition.
4.) Finally, stir the broken pieces of halva into the batter before pouring into the prepared baking tray. Add about 12 tablespoons of tahini on top of the batter and with a skewer or knife, create a marbling effect to your taste. Place in the oven to bake for 23 minutes. Once baked, leave to cool for 20 minutes before serving.
Who said Ottolenghi’s cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can’t be made FODMAP friendly? I adored this dish and I’m positive you will too. Oh, and, did I mention this is also vegan?
Serves 4 people
Prep time: 40 minutes
1 aubergine, chopped 4cm wide and 2cm thick
300g cherry tomatoes, halved
2 tsp. tomato purée
4 tbsp. olive oil
3 tsp. all spice
3 tsp. salt
1 tsp. coarse black pepper (crushed)
1.) Preheat the oven to 200° fan. Prepare a large rectangular flat tray with parchment paper and place the chopped aubergines. Drizzle half the amount of olive oil, 1 tsp salt and the black pepper. Place in the oven for 30 minutes, turning the sides over using a spatula approximately half way.
2.) Add oil, the remaining salt and all spice in a saucepan and heat for a minute before adding the chopped tomato. Mix well and once softened (approximately 5 minutes later) use a potato masher to crush the cherry tomatoes to form a mushy paste. Add the tomato purée and stir well.
3.) Pour the quinoa and the water, and cook for 20 minutes on a low heat, or until the quinoa has softened and fully absorbed the water.
4.) Once the aubergines have also softened, add to the cooked quinoa and mix well. Lightly drizzle 2 tsp. garlic oil (optional). Leave to cool for 5 minutes before serving.
I’m especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared!
Prep time: 40 minutes
1 pre-made gluten free pastry roll
250g cherry tomatoes
3 tbsp balsamic vinegar glazed
2 tbsp garlic oil
1/2 tsp salt
1 courgette, sliced with a peeler
40g goats cheese, roughly crumbled
1.) Preheat the oven to 200 degrees(fan). Prepare your tray by cutting a large sheet of parchment paper. Start by slicing the cherry tomatoes in half; base them in the garlic oil and two thirds of the balsamic vinegar glaze and place on a tray. Cover in foil and cook for 10 minutes.
2.) Take off the foil and with a spatula mix the tomatoes and place back in the oven to cook for an additional 10 minutes.
3.) Unroll the pre-made gluten free pastry and pinch the four corners to create height on each side. Base the bottom of the pastry with the cooked cherry tomatoes. Lattice the courgette slices decoratively to your preferences until the cherry tomatoes are fully covered. Add the crumbled goats cheese on top and finally, drizzle the remaining amount of balsamic vinegar glaze.
4.) Place in the oven to cook for additional 20 minutes, or until the pastry has flaked and browned.
Preheat the oven to 180ºC fan. Prepare a rectangular baking tray with parchment paper.
To make the thins, add the buckwheat flour, brown rice flour, oat milk, egg, olive oil, maple syrup, dried chili flakes, garam masala, dried coriander, black pepper and salt and mix until well combined.
With a spatula, pour the batter onto the pre-prepared baking tray and spread out thinly and evenly to ensure maximum crisp.
Bake for 10-12 minutes, or until the base is golden brown and firm. Leave to cool for 2-3 minutes before cutting up the rectangular base into slim slices of about 5cm in width and 15cm in height.
Preheat the oven
to 180ºC fan. Prepare three baking trays by roughly splashing a tablespoon worth
To make the
pizza bases, combine the buckwheat flour, rice flour, Italian herbs, egg, milk,
maple syrup, olive oil, salt and pepper until well mixed. Ladle two or three
spoonful amounts of the batter onto the greased baking trays, using a spatula
to spread out the mixture into a circle.
Bake for 10
minutes until lightly golden brown.
add the pesto to each pizza base, topping with the cheese, ham and peeled
courgette. Bake for a further 10 minutes until the base is golden brown and the
ingredients on top have softened.
tbsp. vegan American-style hot sauce (Frank’s Red Hot)
oven to 180ºC fan. Cut the broccoli into fairly large florets of about 3cm in
milk, rapeseed oil, vinegar, cornflour, polenta, mustard, smoky paprika, salt
and pepper. This will form a thick batter for each floret to be individually
covered in. Once coated, ensure to work the thick batter into the crevices of
the floret and to scrape off any excess.
In a separate bowl,
place 100g of gluten-free breadcrumbs, dipping each floret into the bowl to be
coated all over. Then place the coated floret on a baking tray lined with
parchment paper. Repeat this process with the rest of the battered florets.
drizzle garlic oil on top of the battered and coated florets before placing in
the oven to cook for 10 minutes. Using tongs, turn over the florets to bake for
an additional 10 minutes and liberally drizzle the hot sauce on top.
and crispy, leave the broccoli wings to cool for 5 minutes before serving.
An idea I’ve been mulling over for a while now, I combine the zest of two lemons along with a few droplets of natural flavoured lavender to create this delicately floral and supremely spongey loaf cake ideal for spring baking. As with many of my baking recipes, I take inspiration from Ottolenghi’s dessert cookbook ‘Sweet,’ using his lemon and poppyseed loaf cake recipe to inform this FODMAP friendly creation. Instead of double cream, I use Oatly’s completely dairy-free (and vegan) single cream for a hearty sponge.
Prep time: 1 hr and 10 mins
Equipment: rectangular loaf tin
125g caster sugar
75g lactose-free butter
175g gluten-free self-raising flour
125ml lactose-free, or a non-dairy alternative, single cream
Zest of two lemons
Lavender flavouring (10 droplets)
1/4 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp vanilla bean paste (or vanilla extract)
1.) Preheat the oven to 180° and base the loaf tin with butter. Combine the eggs and sugar until frothy. In a saucepan, melt the butter and lemon zest on a low heat; once complete, add to the batter mixture and combine.
2.) In a separate bowl, mix the gluten-free flour, xanthum and baking powder. Add the dry mixture to the batter mixture in three goes, whisking each time before the next addition.
3.) Add the double cream along with the vanilla extract and lavender flavouring.
4.) Pour the mixture into the pre-buttered loaf time and bake for 45 minutes, or until the golden brown.
5.) Once baked, leave to cool for 15 minutes before serving.
As a self-professed cheese lover, the more pungent, the tastier. An acquired taste in which many of the vegetables typically harvested in March are incorporated (spring onions, spinach and broccoli), I like to enrich this earthy soup with the full-bodied flavour of blue cheese — and it’s still FODMAP friendly.
Prep time: 10 minutes
Cooking time: 30 minutes
2 heads of broccoli (chopped)
150g blue cheese (cubed)
5 stalks of spring onions (with the bulbs removed)
2 small sweet potatoes, or 1 large, cubed
1 gluten free vegetable stock cube
400ml hot water
1. Boil 400ml water. Place the broccoli, sweet potato and stock cube in a large saucepan, pouring the boiling water on the vegetables and switching on the gas to a medium heat.
2. Leave to cook for 20 minutes, stirring the saucepan every 5 minutes. Once softened, add the spinach and spring onions, lowering the heat and leaving to simmer for an additional 10 minutes.
3. Switch off the gas and blend the mixture until there are no lumps. Lastly, add the blue cheese to the soup and stir until melted and well combined.
prewashing the kale, ensuring that it is fully dried before placing in a mixing
bowl. To make the kale salad dressing, mix the garlic infused oil, balsamic
vinegar, mustard and ½ tsp. salt until well combined. Add to the kale and
massage for 1 minute, or until the kale has softened.
Line a small
baking tray with parchment paper (approximately 15cmx15cm). Combine the seeds
with the olive oil, maple syrup and ¼ tsp salt. Evenly spread out onto the
parchment paper and bake for 15 minutes until the seeds are golden.
Leave to cool
for an additional 15 minutes. Once hardened, roughly snap the seeds and
sprinkle into the kale ready for serving.
Beat the egg and the milk until frothy. Add the sugar
and continue whisking.
In a separate bowl, combine the gluten free
self-raising flour with the nutmeg and sieve the dry ingredients into the wet
Heat the frying on a medium heat with one spray of
coconut spray or a small cube of lactose free butter. Once melted, add two
tablespoons of batter. Wait until small air bubbles begin to appear (or once a
spatula can easily slide underneath the pancake) and flip it over to cook on
the other side for approximately 10-15 seconds.
Continue this method with the remaining pancake batter,
covering the cooked pancakes with foil to keep warm (optional).
Heat the oven 175ºC or 150ºC fan. Line a loaf tin with grease proof paper.
Whisk the sugars, neutral cooking oil and eggs. In a separate bowl, blend the flour, baking soda, baking powder, xanthan gum, and all the spices. In three goes, sieve the dry ingredients in the wet mixture and whisk until combined.
Grate the courgette and fold well into the batter until combined.
Pour the mixture into the greased loaf tin. Bake for 50 minutes, or until cooked through. Remove from the tin and allow to cool on a rack for 10 minutes before serving.
Cut both inedible ends of the courgette and grate. Boil approximately 400ml of water;once boiled, pour into one of the saucepans and add half of a gluten-free stockcube along with the gluten-free pasta. Boil for ten minutes, or until soft, onmedium heat.
In the second saucepan, pour 1 ½ tbsp. of garlic oil and add the dried chilli flakes, salt and black pepper to cook for a minute on medium to low heat. This releases the heat of the chilli flakes. Once the oil has heated up, add the grated courgettes, stirring regularly for ten minutes, or until the courgette’s liquid content has cooked off.
Drain the pasta into a colander and pour into a bowl, then liberally spread the cooked courgette on top before delicately drizzling the remaining garlic oil and garnishing with grated parmesan cheese (although this is optional).
This dish serves 4 hearty portions. And all you need is,
200g gluten free macaroni
500ml boiling water
1 tbsp olive oil
25g fresh chives, chopped
200g wafer thin ham, chopped into small pieces
300ml oat milk
6 tbsp gluten free plain flour
70g cheddar cheese, chopped
40g Red Leicester cheese, chopped
2 tbsp nutritional yeast
1.) Preheat the oven to 170 degrees (fan). Place the water in a saucepan and leave until it begins to boil. Submerge the pasta and leave to boil for 10-12 minutes.
2.) Using another saucepan, add the olive oil, chives, ham and salt and pepper on a medium temperature. Stir for about a minute until the ham begins to sizzle.
3.) Add the milk and stir again. Leave to simmer for another minute. Using a whisk, slowly stir the flour into the milk with each tablespoon. This will eventually thicken up and turn into a bechamel sauce (you can add more milk if you need to); once it does, throw in the cheddar cheese to melt and switch off the gas.
4.) Drain the boiled pasta and mix it into the sauce. Then pour the pasta in a pre-greased casserole. Sprinkle nutritional yeast, cover the dish in tin foil, and bake for 25 minutes. Take the foil off and bake for another 5 minutes until the pasta is golden and crisp. Leave to cool for a few minutes and serve!