basics

Use this chapter for all the basic recipes you’ll need. Whether it’s a simple stock or pastry recipe, for example, or a fresh Tomato and Pepper Sauce, a rich Hollandaise Sauce or a fiery Thai Green Curry Paste, they’re all here. You’ll also find various bread recipes, all of which are easy to make and useful for every day: to eat for breakfast, with soups, salads or pâtés, or whenever hunger hits and you need a filling snack. You’ll find that many of the recipes work slightly differently from standard ones that use gluten, wheat and dairy, due to the nature of the ingredients used here. But don’t worry – they do work! And once you’ve baked your own Soda Bread, whipped up a Salmon and Prawn Fish Pie with Béchamel Sauce, or a Tarte Tatin with gluten-free pastry, there’ll be no looking back!

tomato and pepper sauce

Makes about 1.2 litres/2 pints/5 cups.

1. Preheat the grill to high. Cut 3 red, orange or yellow peppers (or a mixture of colours) in half lengthways and remove the seeds and pith. Place, cut-side down, on a grill rack and cook under the hot grill for 4–5 minutes until the skins are black. Put into a plastic food bag and leave for 2–3 minutes. Remove from the bag, peel off the skins and cut the flesh into chunks.
2. Meanwhile, with a sharp knife, cut a cross in the skins of 1.5kg/3lb 5oz vine-ripened tomatoes, place in a large, heatproof bowl and cover with boiling water. Leave to stand for 2–3 minutes, then remove from the water, peel off the skins and chop coarsely.
3. Heat 2 tbsp olive oil in a heavy-based saucepan over a low heat. Add 1 finely chopped large onion and cook for 2–3 minutes until it begins to turn golden. Add 2 crushed garlic cloves and cook for 30 seconds, then stir in 1 tbsp tomato purée, the peppers and tomatoes.
4. Turn the heat up to medium and cook for 15–20 minutes until the sauce has thickened and reduced. Season lightly with sea salt and freshly ground black pepper.

béchamel sauce

Makes about 650ml/22fl oz/2⅔ cups.

1. Place 175ml/6fl oz/¾ cup sugar-free soya milk, 1 chopped onion, ½ chopped leek and 2 bay leaves in a saucepan. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 3–4 minutes. Remove from the heat and leave to infuse for 20 minutes.
2. Melt 50g/2oz dairy-free margarine in a heavy-based saucepan over a low heat. Stir in 40g/1¾oz/heaped ⅓ cup gram flour and 40g/1¾oz/scant ¼ cup rice flour. Remove the pan from the heat.
3. Gradually stir in 450ml/¾ pint/1¾ cups Vegetable Stock (see page 25), or stock made with gluten-, yeast- and dairy-free stock powder, then the infused milk, stirring all the time.
4. Return the pan to the heat and bring to the boil, stirring continuously as it thickens. If it goes lumpy, beat with a whisk until it is smooth again.
5. Once the sauce has boiled, turn the heat down and let it simmer very gently for 10 minutes. Stir frequently to prevent it sticking to the pan. Stir in another ½–1 cup stock to make a smooth sauce that is thick, but still runny. Season lightly with sea salt and freshly ground black pepper.

white wine sauce

Makes about 550ml/19fl oz/2¼ cups.

1. Melt 25g/1oz dairy-free margarine in a heavy-based saucepan over a low heat. Stir in 35g/1½oz/⅓ cup gram flour and 3 tbsp rice flour. Remove the pan from the heat.
2. Gradually stir in 125ml/4fl oz/ ½ cup organic dry white wine, 85ml/3fl oz/ ⅓ cup sugar-free soya milk and 200ml/7fl oz/ ¾ cup Vegetable Stock (see page 25), or stock made with gluten-, yeast- and dairy-free stock powder, stirring the sauce all the time.
3. Return the pan to the heat and bring to the boil, stirring continuously as it thickens. If it goes lumpy, beat with a whisk until it is smooth again.
4. Once the sauce has boiled, turn the heat down and let it simmer very gently for 10 minutes. Stir frequently to prevent it sticking to the pan. Stir in another ½–1 cup stock to make a smooth sauce that is thick, but still runny. Season lightly with sea salt and freshly ground black pepper.

hollandaise sauce

Makes about 300ml/10fl oz/1⅓ cups.

1. Pour 2 tbsp white wine vinegar and 2 tbsp water into a small saucepan and add 1 tsp ground white pepper. Bring to the boil, then turn the heat down and leave to simmer for 2–3 minutes until the liquid has reduced by half. Tip into a shallow bowl and leave until cold.
2. Place 4 egg yolks in a heatproof bowl and beat. Gradually whisk in the cold vinegar mixture, a little at a time, until thoroughly mixed in.
3. Place the bowl over a saucepan of gently simmering water, so that the bowl rests on the rim of the pan and does not touch the water. Keep whisking the mixture in the bowl for 3–4 minutes until it is as thick as you can get it.
4. Cut 100g/3½oz dairy-free margarine into small pieces and add a little at a time, whisking constantly.
5. Pour in 1 tbsp lemon juice and quickly whisk again to mix in, taking care not to overheat, as the sauce will curdle. Season lightly with sea salt and ground white pepper and serve immediately.

ras el hanout

Makes about 4 tbsp.

1. Heat a heavy-based frying pan over a low heat. Add 1 tsp each cumin seeds and coriander seeds and dry-fry for 2–3 minutes until they start to brown. Keep the seeds moving all the time so they do not burn.
2. Remove from the heat and grind to a fine powder using a pestle and mortar or electric hand-held mini blender. Place in a small bowl.
3. Add 2 tsp each sweet smoked paprika and ground ginger, 1 tsp each turmeric and ground cinnamon and ½ tsp each cayenne pepper, freshly grated nutmeg, ground cloves, ground allspice, sea salt and freshly ground black pepper.
4. Stir well to mix together, then transfer to a clean storage jar with a tight-fitting lid. Keep in a cool, dark place for 5–6 months and use as required.

thai green curry paste

Makes about 12 tbsp.

1. Heat a heavy-based frying pan over a low heat. Add ½ tbsp each cumin seeds and coriander seeds and dry-fry for 2–3 minutes until they start to brown. Keep the seeds moving all the time so they do not burn.
2. Remove from the heat and grind to a fine powder using a pestle and mortar or electric hand-held mini blender. Place in a liquidizer or food processor.
3. Peel and coarsely chop the bottom half of 2 lemongrass stalks and put in the blender, along with 6 deseeded and coarsely chopped large green chillies, 4 chopped shallots, a 2cm/ ¾in piece fresh ginger, peeled and chopped, and 4 chopped garlic cloves. Blend well.
4. Add 2 tsp shrimp paste, 5 chopped kaffir lime leaves (or a strip of lime peel) and 6 chopped coriander stems with roots and leaves, or 1 small handful coarsely chopped coriander leaves and stems and blend to form a coarse paste. Put in an airtight container and store in the fridge for up to 1 week.

rich shortcrust pastry

1. Sift 85g/3oz/scant ½ cup rice flour, 85g/3oz/heaped ¾ cup gram flour, 30g/1¼oz/ ¼ cup buckwheat flour, ½ tsp sea salt and 1 tsp xanthan gum into a large mixing bowl. Cut 125g/4oz chilled dairy-free margarine into small cubes and, using cold fingertips, rub it into the flours until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and add 1 beaten large egg, mixing lightly with a round-bladed knife so that the mixture begins to hold together. It needs to form a dough with a little extra moisture at the base of the bowl. If it is too dry, gradually add 1–2 tbsp chilled water to make it quite sticky. If too sticky, add some rice flour.
3. Shape the pastry into a ball. Wrap in cling film and put in the fridge for 30 minutes. This amount will line a 25cm/10in tart tin, 3cm/1¼in deep, or 5 x 12cm/5in tartlet tins, 2cm/ ¾in deep.
4. The pastry can also be made in a food processor. Simply tip the sifted flours and salt into the bowl, add the margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough, adding more water if needed.

sweet rich shortcrust pastry

1. Sift 75g/2½oz/scant ½ cup rice flour and 75g/2½oz/ ⅔ cup gram flour into a large mixing bowl. Stir in 50g/2oz/scant ½ cup ground almonds, 1 tsp xanthan gum and 35g/1½oz/scant ¼ cup fruit sugar. Cut 80g/2¾ oz chilled dairy-free margarine into small cubes and, using cold fingertips, rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and add 1 beaten large egg, mixing lightly with a round-bladed knife so that the mixture begins to hold together. It needs to form a dough with a little extra moisture at the base of the bowl. If it is too dry, gradually add 1–2 tbsp chilled water to make it quite sticky. If too sticky, add some rice flour.
3. Shape the pastry into a ball. Wrap in cling film and put in the fridge for 30 minutes. This amount will line a 25cm/10in tart tin, 3cm/1¼in deep, or 5 x 12cm/5in tartlet tins, 2cm/ ¾in deep.
4. The pastry can also be made in a food processor (see Rich Shortcrust Pastry), adding the ground almonds and sugar with the sifted flours.

tarte tatin pastry

1. Sift 75g/2½oz/scant ½ cup rice flour, 50g/2oz/scant ½ cup gram flour and 50g/2oz/scant ½ cup ground almonds into a large mixing bowl and stir in 1 tsp xanthan gum and 50g/2oz/⅓ cup fruit sugar. Cut 75g/2½oz chilled dairy-free margarine into small pieces and, using cold fingertips, rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and gradually add 1 beaten large egg, mixing lightly with a round-bladed knife so that the mixture begins to hold together. Continue adding the egg gradually until it is all mixed in and the mixture begins to come together to form a sticky dough.
3. Shape the pastry into a ball. Wrap in cling film and put in the fridge for at least 30 minutes. This amount will line a 25cm/10in tart tin, 3cm/1¼in deep, or 5 x 12cm/5in tartlet tins, 2cm/ ¾in deep.
4. The pastry can also be made in a food processor (see Rich Shortcrust Pastry), adding the ground almonds and sugar with the sifted flours.

sunflower seed bread

1. Sift 150g/5oz/1 cup rice flour, 120g/ 4¼oz/⅔ cup potato flour and 50g/2oz/ scant ½ cup gram flour into a large mixing bowl and stir in 50g/2oz/scant ½ cup ground almonds, 1 tsp gluten-free baking powder, 1 tsp xanthan gum, 1 tsp fruit sugar, 1 tsp salt and 1 tbsp easy-blend dried yeast. Cut 50g/2oz chilled dairy-free margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles breadcrumbs. Mix in 60g/2¼oz/½ cup sunflower seeds.
2. Make a well in the centre and pour in 400ml/14fl oz/scant 1⅔ cups warm water. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter. Cover with cling film and leave to rise for 1 hour.
3. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 900g/2lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
4. Bake for 45–50 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.

soda bread

1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a baking tray with dairy-free margarine. Sift 80g/2¾oz/ ½ cup potato flour, 60g/2¼oz/heaped ½ cup gram flour and 150g/5oz/scant 1 cup rice flour into a large mixing bowl and stir in ½ tsp salt, 1 tsp xanthan gum and 1 tsp bicarbonate of soda. Cut 25g/1oz chilled dairy-free margarine into small cubes and, using cold fingertips, rub it into the flours until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and pour in 1 beaten large egg and 125ml/4fl oz/½ cup sugar-free soya milk. Mix well with a wooden spoon until all the ingredients are well combined, then bring together with your hands to form a ball of dough.
3. Turn the dough out onto a surface dusted with rice flour and knead briefly, ensuring there are no lumps. Shape into a flattened round and place on the prepared baking tray. Cut a cross about 1cm/ ½in deep on the top.
4. Bake in the hot oven for 30–35 minutes until it is lightly browned and risen and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.

corn bread

1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 900g/2lb loaf tin with dairy-free margarine.
2. Sift 150g/5oz/1 cup maize flour and 150g/5oz/1 cup rice flour into a large mixing bowl and stir in 1 tsp gluten-free baking powder, 1 tsp xanthan gum and 1 tsp salt. Cut 50g/ 2oz chilled dairy-free margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3. In a small bowl, beat 2 large eggs and mix in 300ml/10fl oz/1¼ cups sugar-free soya milk. Make a well in the centre of the flour mixture and pour the liquid into it, stirring thoroughly with a wooden spoon to incorporate all the flour into the liquid and so make a smooth batter.
4. Pour into the prepared loaf tin and bake in the hot oven for 35–40 minutes until risen and golden brown. To check if it is cooked, insert a skewer into the centre of the loaf: if it comes out clean, it is cooked. Transfer to a wire rack and leave to cool completely before serving.

chicken stock

Makes 1.5–1.75 litres/272–3 pints/ 6–7 cups.

1. Break up 1 large chicken carcass and place in a large saucepan. Add 1 chopped onion, the chopped white part of 1 leek, 1 chopped celery stick, 1 chopped large carrot, 6 parsley stalks, 1 bay leaf, 1 thyme sprig, 6 peppercorns, ½ tsp sea salt and 2 litres/3 pints/8 cups water.
2. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 3 hours. Leave to cool, then strain into a non-metallic container.
3. As soon as the stock is cold, remove and discard the layer of fat that will have separated out and be sitting on the surface. Unless you are using the stock immediately, cover and store in the fridge for 2–3 days, or freeze for later use.

fish stock

Makes about 3 litres/5 pints/12 cups.

1. Wash 2kg/4lb 8oz fish bones (preferably from white fish) thoroughly and break up. Place in a large saucepan with 1 chopped onion, the chopped white part of 1 leek, 1 chopped large carrot, 6 parsley stalks, 6 peppercorns, ½ tsp sea salt and 3 litres/5 pints/12 cups water.
2. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 40 minutes. Leave to cool, then strain into a non-metallic container.
3. When the stock is cold, cover and store in the fridge for 1–2 days, or freeze for later use.

vegetable stock

Makes 1–1.25 litres/1¾–2 pints/ 4–5 cups.

1. Place 2 chopped onions, the chopped white part of 2 leeks, 2 chopped celery sticks, 3 chopped large carrots, 1 small handful parsley stalks, 2 bay leaves, 12 peppercorns, ½ tsp sea salt and 1.5 litres/2½ pints/6 cups water in a large saucepan.
2. Bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 40 minutes. Leave to cool, then strain into a non-metallic container.
3. When the stock is cold, cover and store in the fridge for 3–4 days, or freeze for later use.