My Gluten-Free Kitchen

lunch

IT CAN BE overwhelming when you are first diagnosed as a coeliac, as many lunchtime staples such as sandwiches are no longer a runner. With some thought and advance preparation, though, there are so many delicious lunch options available for coeliacs.

savoury pastry

This savoury pastry is easy to work with and is no different from a regular shortcrust pastry.

MAKES ENOUGH PASTRY TO LINE 1 X 25CM FLAN TIN

250g gluten-free plain white flour blend

½ tsp xanthan gum

¼ tsp salt

110g cold butter, cubed

40–45ml water

Sieve the flour, xanthan gum and salt together into a large bowl. Rub in the cold cubed butter using your fingertips until it’s like fine breadcrumbs. Make a well in the centre and mix in the water. Hold back a little water at first, as different varieties of gluten-free flour can vary in absorption and you might not need all of it. Gently mix together by hand until it just comes together.

Once the pastry has bound together, wrap it in cling film and refrigerate for 1 hour or overnight, or you can freeze the pastry at this point.

camembert quiche

This quiche is a real winner either as a filling lunch or brunch. It freezes well and is packed with flavour.

SERVES 6–8

1 batch of gluten-free savoury pastry (here)

1 red pepper

1 yellow pepper

1 red onion, cut in half

1 dessertspoon olive oil

5 medium eggs

300ml milk

225ml cream

pinch of cayenne pepper

pinch of ground turmeric

pinch of black onion seeds (optional)

salt and freshly ground black pepper

1 tsp chopped fresh chives

225g Camembert cheese, sliced

organic salad leaves and cooked beetroot, to serve

red onion marmalade (here), to serve

new Irish potato and chive salad, to serve

Preheat the oven to 200°C.

Grease and flour a 25cm loose-bottomed flan tin. Once the pastry has rested, roll it out on a lightly floured board. Place the pastry into the tin by lifting it up with the rolling pin, ensuring it isn’t stretched at any point and is in an even layer the whole way around the tin. Remove excess pastry from the top with a sharp knife or roll the rolling pin across the top of the tin. Leave to rest for 30 minutes in the fridge.

While the pastry is resting, place the whole red and yellow peppers in an ovenproof dish with the halved red onion. Drizzle with the olive oil and roast for 20 minutes, until softened. Remove from the oven and leave to cool, then peel the skin off the peppers and cut the peppers into long strips. Evenly chop the red onion.

Reduce the oven temperature to 175°C. Blind bake the pastry by lining the pastry itself with greaseproof paper and placing dried beans on top in an even layer. Bake for 15 minutes, then remove the paper and beans and set aside until required.

Whisk the eggs in a bowl, then add the milk, cream, cayenne, turmeric, black onion seeds (if using) and some salt and pepper and mix again to combine. Stir in the peppers, onion and chives.

If you like, you could put the flan tin on a baking tray at this point to make it easier to transfer to the oven once you’ve poured in the egg. Pour the egg mixture into the pastry case to within 1.25cm of the rim of the flan tin, then place the sliced cheese on top. Bake for 35 minutes. The quiche should have a golden finish and the egg filling should be soft but only just set.

Serve warm with organic salad leaves and beetroot, red onion marmalade and a new Irish potato and chive salad.

chicken and asparagus quiche

The main ingredients in this quiche complement each other very well. It can be eaten warm or cold.

SERVES 8

1 batch of gluten-free savoury pastry (here)

½ lemon (if poaching the chicken)

sprig of tarragon (if poaching the chicken)

1 bay leaf (if poaching the chicken)

salt and freshly ground black pepper

2 chicken breasts

16 asparagus spears

5 medium eggs

300ml milk

225ml cream

150g Brie cheese, sliced

seasonal salad leaves, to serve

Preheat the oven to 175°C. Blind bake the pastry by lining the pastry itself with greaseproof paper and placing dried beans on top in an even layer. Bake for 15 minutes, then remove the paper and beans and set aside until required.

Meanwhile, poach or roast the chicken breasts. If poaching, half-fill a medium-sized pot with water, half a lemon, a sprig of tarragon, a bay leaf and some salt and pepper and bring it to the boil. Add the chicken breasts, reduce the heat to a simmer and cook for 20–25 minutes, until cooked all the way through. Leave to cool, then cut into even slices.

If roasting, then place the chicken breasts on a baking tray, season with salt and pepper and cook in the oven, still set at 175°C, for 35 minutes, until cooked all the way through. Leave to cool, then cut into even slices.

To prepare the asparagus, snap the tough ends off the spears (approx. 4–5cm off the ends), then carefully peel the ends of the stalk without removing too much actual asparagus. Bring a small pot of water to the boil and add the asparagus. Cook for 3 minutes, until the asparagus is tender.

Remove from the water and place in a bowl of iced water to cool it quickly to stop it from cooking further and to help it retain its colour. Once the asparagus is completely cool, remove it from the water and leave to drain on kitchen paper, then cut in half down the centre.

Whisk the eggs in a bowl, then add the milk, cream and seasoning and mix again to combine.

Place the sliced chicken into the pastry case. Add the slices of Brie on top of the chicken, then place the asparagus evenly around the base. If you like, you could put the flan tin on a baking tray at this point to make it easier to transfer to the oven once you’ve poured in the egg. Pour the egg mixture into the pastry case to within 1.25cm of the rim of the flan tin. Bake for 35 minutes. The quiche should have a golden finish and the egg filling should be soft but only just set. Serve warm or cold with seasonal salad leaves.

wild garlic pesto bread

This bread is very versatile, but it’s particularly good served like a bruchetta or simply with a soup.

MAKES 2 LOAVES

400g gluten-free white bread flour blend, plus extra for dusting

1 tsp salt

½ tsp xanthan gum

15g fresh yeast or 1 tsp fast action dried yeast

1 heaped tsp butter, softened, plus extra for greasing

250ml warm water

25ml milk

2 dessertspoons wild garlic pesto (here)

1 egg yolk

1 dessertspoon milk

selection of seeds, such as linseeds, sesame (white and black), poppy, sunflower and pumpkin

Sieve the flour, salt and xanthan gum into the bowl of a stand mixer. If using dried yeast, add it at this point too. Add the softened butter and use the dough hook attachment to combine all the ingredients.

Combine the warm water and 25ml of milk in a jug, then add the fresh yeast (if using) and allow it to dissolve. Add to the dry ingredients along with the wild garlic pesto and mix with the dough hook for 8–10 minutes. Leave the dough in the mixing bowl, cover it with cling film and put in a warm place for at least 1 hour. It will increase in size.

Dust the worktop with some flour and transfer the dough onto the worktop. Divide in half, shape into a loaf and place each loaf into a greased 1lb loaf tin. If the dough is too sticky when you are forming the loaves, rub some olive oil on your hands. This will prevent the dough from sticking to your hands. Mix the egg yolk and dessertspoon of milk together in a small bowl, then brush the dough evenly with this egg wash. Sprinkle with the seeds and leave the loaves in a warm place to prove for at least 45 minutes. The dough will rise again.

Meanwhile, preheat the oven to 200°C.

Bake the loaves for 20 minutes. Remove the loaves from the tins, place them directly on the oven rack and bake for a further 10 minutes to allow a nice crust to develop. To check that the loaves are done, turn them over and tap the base. If you hear a light, hollow sound, they are ready for serving.

GET AHEAD

When wild garlic is in season, this bread can be made in batches and frozen.

prawns in tempura

If entertaining guests, this recipe appeals to all.

SERVES 4

2 litres sunflower oil, for deep frying

20 Dublin Bay prawns or any large fresh prawns

10g fresh coriander, chopped

zest and juice of ½ lime

pinch of salt

40g gluten-free plain white flour blend

1 lemon, cut into wedges, to serve

red onion marmalade (here), to serve

mango mayonnaise (here), to serve

seasonal salad leaves, to serve

FOR THE BATTER:

100g gluten-free plain white flour blend

80g gluten-free cornflour

pinch of bread soda

250ml sparkling water

½ tsp white wine vinegar

Heat the oil in a deep-fat fryer until it reaches 190°C.

To make the batter, sieve the white flour blend, cornflour and a pinch of bread soda into a bowl and make a well in the centre. Pour in the sparkling water and vinegar and mix well with a whisk. Leave the batter to rest while you prepare the prawns.

Prepare the prawns by removing their head and shell from the tail (or ask your fishmonger to do this for you). Place in a large bowl with the coriander, lime zest and juice and a pinch of salt. Gently mix by hand until all the ingredients are incorporated.

Drain any excess liquid from the prawns, then sieve in the flour and mix gently, ensuring all the prawns are coated in the flour. Shake off any excess flour before adding the prawns to the batter.

Using a fork, carefully remove five prawns from the batter, shaking off the excess batter. Place the prawns in the deep-fat fryer and cook for 4 minutes, until golden brown. Set aside to drain on a plate lined with kitchen paper to absorb any excess grease. Repeat the process for all of the remaining prawns.

Serve immediately with lemon wedges, red onion marmalade, mango mayonnaise and seasonal salad leaves.

GET AHEAD

If you’re entertaining and want to get a head start, the prawns can be prepared earlier in the morning with the coriander and lime etc. and left in the fridge. If you’re serving it with the suggested accompaniments, these can be prepared well in advance too, which means you will only have to make the batter and cook the prawns when required.

bruschetta

Bruschetta toppings can be as humble or as luxurious as you like, from chopped fresh herbs or tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh.

SERVES 4

1 loaf of gluten-free bread or 2 gluten-free baps

1 garlic clove, cut in half

50ml good-quality extra virgin olive oil

salt and freshly ground black pepper

3 vine-ripened tomatoes

8 fresh basil leaves

20ml white wine vinegar

1 log of goats’ cheese, cut into 1cm slices (optional)

green salad, to serve

If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill the slices on a hot griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with the cut garlic clove. Drizzle with a little of the extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is of good quality, otherwise it will never taste nice.

Make sure your tomatoes are really ripe when making this topping. Give them a wash, then remove their cores by cutting them into quarters and removing the seeds. The tomatoes can either be left chunky or finely chopped.

Place the tomatoes in a bowl. Tear in the basil with your hands and season with salt and pepper, then toss with the remaining olive oil and the vinegar to balance the flavours to your taste.

You can spoon the tomato mixture onto the slices of bread and serve as is, or you can place the sliced goats’ cheese on top of the tomato and bake the bruschetta in the oven or flash under the grill until the cheese has heated through and started to melt. Serve with a green salad.

crab cakes

There really is only one adaption made with this recipe, and that is the use of gluten-free flour and breadcrumbs. These crab cakes can also be pan-fried on their own without the crumb once the crab mix is good and dry. The secret of a good crab cake is that the crabmeat should be dry, with no excess liquid.

MAKES 8 X 50G CRAB CAKES

300g crabmeat

100g cooked cold mashed potatoes

2 egg yolks

10g fresh coriander, chopped

10g fresh dill, chopped

¼ green chilli, deseeded and finely chopped

zest and juice of ½ lime

pinch of cayenne pepper

25ml olive oil

red onion marmalade (here), to serve

organic salad leaves, to serve

FOR THE COATING:

100g gluten-free plain white flour blend

salt and freshly ground black pepper

3 egg yolks

200ml milk

500g gluten-free breadcrumbs

Preheat the oven to 180°C.

Put the crabmeat in a large bowl and carefully pick through it using your fingers, checking the meat for any shell or cartilage. Transfer the crabmeat from the bowl to a clean tea towel and squeeze any liquid from the meat.

Place the crabmeat back into a large bowl with the cold mashed potatoes, egg yolks, coriander, dill, chilli, lime zest and juice and a pinch of cayenne pepper and combine well. Roll the mixture into 8 x 50g balls between the palms of your hands.

To coat the crab cakes, first place the flour into a shallow rectangular dish and season with salt and pepper. Whisk the three egg yolks and milk together in a medium-sized bowl. Place the breadcrumbs in a shallow rectangular dish.

Put all eight crab cakes into the seasoned flour and evenly coat each one. Shake off any excess flour, then place them into the egg mixture and shake off any excess egg. Lastly, place the crab cakes into the breadcrumbs and evenly coat each one. Take the crab cakes out of the breadcrumbs one at a time and place on a clean work surface. Shape into cakes with two palette knives or by hand.

Put a heavy-based or non-stick frying pan over a medium to high heat, then drizzle in the olive oil. Add the crab cakes and cook for 3 minutes on each side, until light golden. Transfer the cakes to a baking sheet and bake in the oven for a further 5 minutes, until the crab cakes are heated all the way through. Serve two crab cakes per person with red onion marmalade and organic salad leaves.

thai spiced fish cakes

Fish cakes are a great way to use up leftovers and you can use whatever fish you like or is plentiful at the time. Adding a Thai dimension makes them a little more interesting.

MAKES 8 FISH CAKES

500g floury potatoes

1 litre fish stock (here)

200g salmon fillets, skinned and diced

200g cod fillets (or any white fish), skinned and diced

vegetable oil, for frying

4 spring onions, finely chopped

200ml coconut milk

2 tbsp Thai red curry paste

1 bunch of fresh coriander, finely chopped

zest and juice of 2 limes

salt and white pepper

200g gluten-free plain white flour blend

3 eggs, beaten

1 egg yolk, beaten

400g gluten-free breadcrumbs

lemon wedges, to serve

seasonal salad leaves, to serve

Bring a large pan of salted water to the boil. Peel the potatoes and chop them into even-sized pieces. Add the potatoes to the water and bring it back to the boil. Cook for 10 minutes, until the potatoes are tender and cooked through. When the potatoes are done, drain them, mash and leave to cool.

In a separate pot, bring the fish stock to the boil and gently poach the diced pieces of salmon for 4–5 minutes. Remove the salmon and set aside, then add the diced pieces of cod to the stock for 3–4 minutes. Remove from the stock and leave to drain and cool.

Meanwhile, heat a little vegetable oil in a frying pan and cook the chopped spring onions for 2 minutes. Add the coconut milk and red curry paste and simmer for an additional 3 minutes.

When the mashed potatoes are cool, put them into a large bowl and flake the fish into it. Add the coconut milk mixture, the finely chopped coriander and the lime zest and juice and season with salt and white pepper. Mix together, but be careful not to overwork the mix.

Dust your work surface with a little flour. Divide the fish cake mixture into eight cakes about 1cm thick, dusting them with flour as you do. Place the beaten eggs and egg yolk in a shallow bowl. Place the breadcrumbs in a separate shallow dish.

Dip the fish cakes first into the beaten egg and then into the breadcrumbs to coat each of the fish cakes evenly. Place the coated fish cakes onto a tray, cover with cling film and rest for 30 minutes in the fridge.

Preheat the oven to 170°C.

To cook the fish cakes, heat a thin layer of vegetable oil in a frying pan over a medium heat. Add the fish cakes and fry for 3 minutes on each side, until golden brown. Transfer to a baking tray and bake in the oven for a further 5 minutes, until the fish cakes are heated all the way through. Place two fish cakes per person on a warmed plate and serve with a lemon wedge and seasonal salad leaves.

french onion soup

There is no major adjustment required for French onion soup other than using gluten-free bread. It’s a favourite of mine and is not complete without the croûte with melted cheese on top.

SERVES 4

40g butter

1 tsp olive oil

1kg onions, thinly sliced

50g dark brown sugar

4 garlic cloves, thinly sliced

2 sprigs of thyme, leaves picked

2 tbsp gluten-free plain white flour bend

250ml white wine

1.5 litres beef or chicken stock (here)

salt and freshly ground black pepper

4 slices of gluten-free bread

150g Gruyère or white Cheddar cheese, grated

Melt the butter with the olive oil in a large heavy-based saucepan over a medium heat. Add the onions and sauté with the lid on for 8 minutes, then sprinkle in the brown sugar and cook, uncovered, for another 10 minutes. The onions should be golden brown and soft, but be careful not to burn them. Stir in the garlic, thyme and flour and cook for 2 minutes more.

Add the white wine and cook for a further 2 minutes, then add the stock and cover with a lid. Bring to the boil, then reduce the heat and simmer for 20 minutes. Taste the soup to correct the seasoning.

Grill the bread until toasted on each side. Ladle the soup into bowls and place a slice of the toasted bread on top. Sprinkle with lots of grated cheese and place under the grill for 2–4 minutes, until the cheese is melted and golden.

seafood chowder

The secret to a good seafood chowder is not to overcook the fish or cook it at too high a temperature, and to use the freshest ingredients.

SERVES 6

30g butter

1 tbsp olive oil

125g bacon, chopped

1 large onion, chopped

1 tbsp gluten-free plain white flour blend

300g potatoes, diced into 1cm pieces

800ml fish stock (here)

400g fish pieces (cod, salmon, smoked haddock, prawns and mussels)

25g fresh flat-leaf parsley, chopped

25g fresh dill, chopped

400ml milk

pinch of cayenne pepper

100ml cream

salt and freshly ground black pepper

chopped fresh chives, to garnish

crusty gluten-free bread, to serve

Heat the butter and oil in a large heavy-based saucepan over a medium heat. Add the chopped bacon and cook for 4 minutes, then add the chopped onion and cook for a further 4 minutes. At this stage the bacon should be cooked through and the onion should be soft.

Add the flour and stir constantly for 2 minutes to cook out the flour, ensuring there are no lumps, then add the potatoes and fish stock. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15 minutes.

Add the fish, fresh herbs, milk and cayenne pepper and gently simmer for a further 4 minutes. Add the cream to the chowder and cook for a further 2 minutes. Taste to check the seasoning and adjust if required.

Ladle into warmed bowls and garnish with some chopped chives. Serve with crusty gluten-free bread.

chicken and celeriac soup

This flavoursome soup is perfect for small children, and a complete meal if you add potatoes or pasta and other root vegetables. The secret to this soup is to start with a good chicken stock, like the homemade one here.

SERVES 4

2 boneless chicken thighs, skin on

10g butter

2 small potatoes, peeled and chopped

2 celery sticks, chopped

2 leeks, white part only, chopped

1 whole celeriac, peeled and chopped

25g fresh flat-leaf parsley, chopped

1 litre chicken stock (here)

salt and freshly ground black pepper

200ml cream

chopped fresh chives, to garnish

Preheat the oven to 180°C.

Place the chicken thighs on a baking tray and roast in the oven for about 25 minutes, until cooked through and tender.

Melt the butter in a large saucepan set over a medium heat, then sweat all the vegetables for 2–3 minutes, until soft and light golden in colour. Add the parsley, then pour in the stock. Bring to the boil, then cover the pan, reduce the heat and simmer for 30–35 minutes. Taste to check if seasoning is required and adjust accordingly. Blend the soup with a hand-held blender or liquidiser until it’s completely smooth, with no lumps.

Remove the skin from the chicken thighs and chop the cooked chicken into small dice. Add it to the soup with the cream and serve in warmed bowls, garnished with chopped fresh chives.

courgette, potato, white irish cheddar and chive soup

Sometimes courgettes need other flavours to bring them along, as in this soup with the potato, Cheddar and chives. It is a complete soup that is filling, satisfying and very easy to make.

SERVES 4–5

200g potatoes, peeled and cut into even pieces

1 litre vegetable or chicken stock (here)

500g courgettes, cut into even pieces

1 medium onion, cut into even pieces

1 celery stick, chopped

½ leek, white part only, cut into even pieces

1 bay leaf

100g white Irish Cheddar cheese, grated

salt and freshly ground black pepper

1 dessertspoon chopped fresh chives

Place the potatoes and stock in a large heavy-based saucepan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Add the courgettes, onion, celery, leek and bay leaf and cook for a further 8 minutes. Remove the saucepan from the heat, remove and discard the bay leaf and stir in 75g of the Cheddar cheese.

Using a hand-held blender, purée the soup for 2 minutes. Pass the soup through a fine-mesh sieve into a clean pot, return to the heat and taste to check the seasoning.

To serve, pour into warmed soup bowls and garnish with the remaining cheese and a sprinkle of chopped chives.

chicken caesar salad

A chicken Caesar salad just isn’t complete without croutons! They give the much-needed change in texture that’s required in any salad.

SERVES 4

4 skinless, boneless chicken breasts

½ tsp rock salt

½ tsp cracked black pepper

1 tbsp olive oil

2 garlic cloves, left whole

2 sprigs of thyme

1 sprig of tarragon

4 heads of baby gem lettuce or cos leaves, washed, dried and separated

8 slices of pancetta, grilled until crisp

30g Parmesan shavings

FOR THE GLUTEN-FREE CROUTONS:

1 tbsp good-quality olive oil

1 garlic clove, left whole

1 sprig of thyme

10g butter

4 slices of gluten-free bread, diced

FOR THE DRESSING:

70g Parmesan cheese, grated

3 anchovies

2 garlic cloves, crushed

juice of 1 lemon

4 tbsp mayonnaise (here)

Preheat the oven to 190°C.

Season the chicken breasts with the rock salt and pepper. Heat a large frying pan over a medium heat and drizzle the olive oil into the pan. Add the whole garlic cloves, thyme and tarragon and cook for 2 minutes. Remove the garlic and herbs from the pan, add the chicken breasts and cook for 2–3 minutes on each side, until golden brown. Transfer the chicken to a baking tray and cook in the oven for 35 minutes, until cooked through. Remove from the oven and allow to rest.

To prepare the croutons, you can use the same pan that the chicken was sealed in. Heat the pan over a medium heat again and drizzle with the tablespoon of olive oil. Add the whole garlic clove and thyme and cook for 2 minutes. Discard the garlic and herbs and add the butter. Once it has melted, add the diced bread and cook for 2–3 minutes, until all the butter has been absorbed. Place the croutons on a baking tray and bake in the oven for 5 minutes, until crisp and golden.

To make the dressing, place all the ingredients in a bowl. You can use a hand-held blender to mix everything together. Blend to either a rough or smooth consistency, whichever you prefer.

To serve, use a large bowl for mixing the leaves and dressing and divide between four serving bowls. Place slices of the cooked chicken and pancetta on top of the dressed leaves. Garnish with the croutons and Parmesan shavings and season to taste.

poached salmon and dill salad

This is a handy sandwich filler or spooned onto a corn cake.

SERVES 4

1 litre water

juice of ½ lemon

1 bay leaf

5 fennel seeds

pinch of rock salt

400g salmon fillet, skin and bones removed

25g fresh dill, chopped

1 tsp mayonnaise (here)

freshly ground black pepper

Put the water into a medium-sized saucepan. Add the lemon juice, bay leaf, fennel seeds and rock salt and bring to the boil. Add the salmon, then reduce the heat and simmer for 8 minutes, until the salmon is firm but with a little give. Remove the salmon from the water and set aside to cool.

Once it’s cold, break up the salmon fillet into pieces and place in a bowl. Add the chopped dill, mayonnaise and seasoning and mix to combine, but do not overmix. Taste and correct the seasoning if necessary.

GET AHEAD

The poached salmon will keep for up to three days in a sealed container in the fridge.

the gf blt

At lunchtime, a BLT just cannot be beaten. Enjoy!

SERVES 4

12 slices of streaky bacon

1 dessertspoon olive oil

8 slices of gluten-free soda bread (here), cut 1cm thick

50g butter, softened

2 tbsp mayonnaise (here)

200g seasonal leaves

4 ripe plum tomatoes, sliced

salt and freshly ground black pepper

Grill the streaky bacon for 4 minutes on each side, until cooked through and a little crispy.

Heat a chargrill pan over a medium heat. Drizzle in half of the olive oil and add four slices of bread to the pan. Toast on each side for 2 minutes, until golden and crisp. Repeat with the remaining bread.

To assemble the BLT, butter each slice of bread, then spread each slice with mayonnaise.

Place the salad leaves on four slices of bread and top with sliced tomato. Put two slices of bacon on top of the tomato and lightly season with salt and pepper. Finish by placing the remaining slices of bread on top and cut diagonally. Press lightly and hold together with a cocktail stick.

chicken and chive salad

This salad can be made with leftover cooked chicken and is very tasty served on toasted gluten-free bread.

SERVES 4

2 boneless, skinless chicken breasts

salt and freshly ground black pepper

25g fresh chives, chopped

juice of ½ lemon

2 tbsp mayonnaise (here)

Preheat the oven to 190°C.

Place the chicken on a baking tray and season both sides of the breasts with salt and pepper. Roast the chicken in the oven for 35 minutes, until it’s cooked all the way through, with no pink juices. Leave to cool.

Once cool, dice the chicken into small pieces. Put the chicken into a bowl with the chopped chives, lemon juice and mayonnaise and mix together. Taste and adjust the seasoning if necessary. It can be served as part of a salad or as a sandwich filler.

GET AHEAD

The salad will keep for up to three days in a sealed container in the fridge.

chargrilled chicken pasta salad

This is a simple yet tasty filler that’s popular with everybody. You can tweak and change any of the ingredients, plus this is delicious served hot or cold.

SERVES 4

4 skinless, boneless chicken breasts

salt and freshly ground black pepper

50ml olive oil

200g gluten-free pasta

2 medium onions, finely chopped

1 red pepper, finely chopped

2 garlic cloves, crushed

½ tsp cayenne pepper

1 courgette, cut into small dice

50g pine nuts

30g fresh basil leaves, torn

100g Parmesan cheese, grated

Preheat the oven to 190°C.

Heat a griddle pan over a high heat. Season the chicken breasts with salt and pepper and lightly drizzle the pan with 1 teaspoon of the olive oil. Once the pan is hot, place the chicken breasts onto the pan and cook for 2 minutes on each side just to give it a charred appearance. Transfer to a baking tray and cook in the oven for a further 35 minutes, until cooked all the way through, with no pink flesh or juices. Once cooked, remove from the oven and allow it to rest while you prepare the rest of the salad.

Bring a large pot of salted water to the boil and cook the gluten-free pasta according to the packet instructions.

Heat the rest of the olive oil in a large, deep frying pan over a medium heat. Add the onions, red pepper, garlic and cayenne pepper and cook for 5 minutes. Add the courgette and cook for a further 2 minutes, then add the pine nuts and cook for 1 minute, being careful not to let them burn.

Add the cooked, drained pasta and fresh basil and cook for a further 3 minutes. Add the Parmesan, taste and correct the seasoning if required. Divide between four serving plates or bowls.

Carve each chicken breast into three, place on top of the pasta and serve.

GET AHEAD

The salad will keep for up to three days in a sealed container in the fridge.

mixed bean and sweet potato salad

Like all the other salads in this chapter, this salad will keep in the fridge for up to three days in a sealed container and is handy to have ready if you have a busy schedule.

SERVES 4–6

200g dried beans (any variety or a mix of white beans, black-eyed beans, butter beans or chickpeas), soaked separately overnight, or 1 x 400g tin of mixed beans, drained and rinsed

1 red pepper

2 sweet potatoes, peeled and sliced approx. 1cm thick

salt and freshly ground black pepper

40ml extra virgin olive oil

25g fresh basil leaves

¼ tsp chilli flakes

Preheat the oven to 240°C.

If using dried beans that have been soaked overnight, drain the water from the beans and cook over a medium heat until tender in a pot of seasoned water – this should take about 10–15 minutes. Once cooked, drain the water from the beans and leave to cool.

Meanwhile, place the whole red pepper on a small baking tray and roast in the oven for 30 minutes, until the pepper is tender and dark. Place in a bowl, cover tightly with cling film and set aside to cool for 20 minutes. This allows the skin to crease further and makes it easy to peel. Carefully remove the core of the pepper by the stalk, then begin to peel by hand, ensuring all the seeds are removed. Cut into even-sized pieces.

Reduce the oven temperature to 190°C. Place the sliced sweet potatoes on a baking tray, season with salt and pepper and drizzle with half of the olive oil. Bake in the oven for 15 minutes, until cooked through, then set aside to cool.

Once cool, put the sweet potatoes into a medium bowl with the cooked beans, chopped red pepper, basil leaves and chilli flakes. Mix together, drizzle with the remaining olive oil, taste and adjust the seasoning if required. Serve hot or cold on its own or with fish, chicken or turkey.

GET AHEAD

The salad will keep for up to three days in a sealed container in the fridge.