1.) Place the finely chopped leeks and oil in a saucepan over a medium heat. Add salt and pepper and stir well. Cook for 2-3 minutes until they soften.
2.) Place the stock cubes in a jug and dissolve in the boiling water. Add the rice into the saucepan and slowly pour the stock every couple of minutes, ensuring there’s enough water in the pan. Repeat this process until the stock is used up.
3.) Once the rice is half-way cooked, add the chopped broccoli and mushrooms into the saucepan. Let the vegetables cook for 10-12 minutes, and continue stirring throughout until they’re cooked through.
4.) Continue to cook the rice until it feels soft – add the milk and extra water, salt and pepper if you need to. Leave to cool for a few minutes and serve into bowls.
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.
300g gluten free white bread flour, plus extra to dust
2 tsp fast-action dried yeast
1 tbsp caster sugar
1 1/2 tsp xanthan gum
5 tbsp olive oil
130ml luke warm water
50g chopped almonds
20g sesame seeds
1.) Place the flour, yeast, sugar, xantham gum and 3 tbsp olive oil in a large mixing bowl to combine. Pour the luke warm water then, using a spatula, gently combine the ingredients to make a dough.
2.) Lightly dampen the palm of your hands and chopping board using the remaining 2 tbsp olive oil. Kneed the dough for 2-3 minutes until firm. If the dough is sticky, sprinkle some additional flour onto the board. Roll the dough into a ball shape and place back into the mixing bowl to prove for 40 minutes. Cover the bowl with a clean towel.
3.) Preheat the oven to 220 degrees fan. To prepare the filling, combine the chopped almonds with the sesame seeds. Place the 150g of Nutella in the microwave for 20-30 seconds to soften (but not melt).
4.) When the dough has finished proving, roll it out on a pre-floured board – 30x20cm – with the longer side facing you. Spread the nutella evenly onto the pasty, using a spatula, and sprinkle 50g of nutty filling until the pastry is fully covered. Fold the pastry over and repeat this until it forms a roll. Cut the roll into 12 pieces.
5.) Place the mini rolls onto a pre-lined baking tray and bake for 8 minutes. Once lightly browned, leave them to cool for 10 minutes before serving.
1.) Preheat the oven to 150 degrees (fan). Pre-line a flat tray with parchment paper and set aside.
2.) Prepare the flour base by placing the gf flour in a bowl and combining it salt and pepper.
3.) Whisk up the eggs for about a minute until frothy.
4.) For the breadcrumb batter, combine the gf breadcrumbs with the spices and sesame seeds in a separate bowl, and mix well.
5.) Next, prepare the chicken by cutting it into strips of about 3cm in width. Take a long sheet of cling film, big enough to cover the chicken strips on a cutting board. Using a rolling pin, pound the chicken strips for a minute or so until they’ve flattened.
6.) Begin by preparing the schnitzel by coating each strip in flour, then egg (making sure to allow any excess egg to drip back into the bowl), and then the breadcrumbs (also making sure to cover every part), before placing each piece aside. Repeat this process until you’ve prepared all the chicken.
6.) Place half of the vegetable oil in a frying pan and place on a medium heat. Allow the oil to heat for a minute before filling it up with about half of the portion of chicken. (As there’s a lot, expect to repeat the frying stage at least twice, depending on how large your frying pan is.) Cook each side for 5-6 minutes until crispy and golden brown. Repeat this until all pieces of chicken have been fried.
7.) Next, place all pre-fried pieces of chicken in the pre-lined tray. Cook for 25 minutes until fully cooked through and white. Allow to cool for 5 minutes before serving.