What better way to use up leftover veggies than in a simply delicious risotto, perfect for mid-week meals? The shiitake mushrooms are completely optional if you’re fine with them in your FODMAP diet; they add a miso-tasting kick and meaty texture to an otherwise mild (heat-wise) and soft risotto.
Another Ottolenghi-inspired recipe that guiltlessly satisfies those mid-week cravings for takeaways. Why order KFC when you can make it yourself, and even better? This gluten-free take on the traditionally Austrian fried cutlet is breadcrumbed with a combination of sesame seeds, cayenne pepper and turmeric for an alluring golden appearance.