My Gluten-Free Kitchen

dinner

I WANTED TO make sure that I didn’t miss out on old favourites such as chicken Kiev or bangers and mash, so I’ve reworked them as gluten-free versions. Cooking should be a pleasurable experience without being daunting, tedious or time consuming. From family meals to dinner parties, it’s over the dinner table that people come together. These recipes will allow you to serve meals that everyone can enjoy.

chicken, pepper and tarragon casserole

I use chicken thighs on the bone for a number of reasons: they are reasonably priced, have more flavour and are ultimately a better cut.

SERVES 4

1 tbsp olive oil

8 chicken thighs, on the bone

2 medium onions, chopped

2 red peppers, diced

2 celery sticks, thinly sliced

1 carrot, chopped

2 garlic cloves, crushed

1 small slice of root ginger, peeled

600ml chicken stock (here)

2 small bunches of fresh tarragon, chopped

2 bay leaves

2 tbsp Dijon mustard

salt and freshly ground black pepper

rice or new potatoes, to serve

Preheat the oven to 180°C.

Heat the olive oil in a heavy-based casserole over a medium heat. Brown the chicken thighs until they are golden. This will seal in the juices, leaving the thighs full of flavour. Remove the browned chicken from the casserole and set aside.

Add the onions, peppers, celery and carrot to the casserole and cook for about 3 minutes, until soft, then add the garlic and ginger and cook for a further 2 minutes.

Add 100ml of stock to the vegetables and return the chicken to the casserole along with the tarragon, bay leaves and mustard. Add just enough of the remaining stock to the casserole to cover all the ingredients, then transfer to the oven and bake, uncovered, for 1 hour.

Take the casserole from the oven and place it on the hob. Remove the chicken again using a slotted spoon and set aside. At this point all of the ingredients will be cooked, but now you want to get a good sauce-like consistency with a nice sheen to the cooking liquor, so reduce the liquid on a high heat for 3 minutes, then taste and correct the seasoning. Return the chicken to the sauce, which should coat the chicken. Serve with rice or boiled new potatoes.

chicken curry

Coeliacs can get caught out with a curry, as it often has thickening agents or other gluten products. This particular curry has a light consistency, as a curry should be, and is handy to have in your repertoire in terms of how quick and easy it is to make.

SERVES 4–6

4 chicken breasts or 10 chicken thighs, cut into bite-sized pieces

2 garlic cloves, crushed

½ fresh chilli, chopped, with seeds

10g fresh ginger, peeled and chopped

juice of 1 lime

1 tsp garam masala

salt and freshly ground black pepper

2 tbsp vegetable oil

2 large onions, finely chopped

100ml coconut milk

100ml chicken stock (here)

4 tsp gluten-free madras curry powder (medium hot)

1 tsp chopped fresh coriander

rice, to serve

Place the chicken in a bowl with the crushed garlic, the chilli and its seeds, the ginger, lime juice and garam masala. Season with salt and mix well. Cover with cling film and place in the fridge for 1 hour to allow the flavours to infuse.

Heat the oil in a deep frying pan or saucepan over a medium heat. Add the onions and cook for 6–7 minutes, until soft and golden brown. Add the chicken and fry for 5 minutes, then add the coconut milk, stock and curry powder. Cover with a lid and leave to simmer gently for about 20 minutes.

Stir in the chopped coriander, taste to correct the seasoning and serve with rice.

chicken and mushroom casserole

This chicken casserole is real comfort food, and one for all the family.

SERVES 4

50g butter

200g streaky bacon, chopped

4 chicken breasts, cut into pieces

200g potatoes, peeled and cut into approx. 2cm cubes

150g onion, chopped

150g leek, white part only, chopped

2 celery sticks, chopped

1 bay leaf

300g button mushrooms, quartered

50g gluten-free plain white flour blend

1.25 litres hot chicken stock (here)

100ml cream

1 tbsp chopped fresh parsley

salt and freshly ground black pepper

rice or new potatoes, to serve

Melt the butter in a large pot over a medium heat, then add the bacon and cook for 2 minutes. Add the chicken and cook for a further 3–4 minutes without colouring it. Add the potatoes, onion, leek, celery and bay leaf. Continue to stir and cook for a further 4 minutes. Add the mushrooms and flour and mix well, then slowly add the hot chicken stock, stirring continuously. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.

Add the cream and chopped parsley and cook for a further 2 minutes, then taste and season if required. Serve with rice or new potatoes.

GET AHEAD

This casserole can be made in advance and reheats well.

chicken cordon bleu

There are no compromises in this classic chicken dish.

SERVES 4

4 chicken breasts

4 slices of cooked ham

4 slices of Emmental cheese

100g gluten-free plain white flour blend

½ tsp rock salt

¼ tsp ground white pepper

3 egg yolks

100ml milk

400g gluten-free herb breadcrumbs

sunflower oil, for frying

runner beans or new potatoes, to serve

Preheat the oven to 170°C.

Fan out the centre of each chicken breast by cutting into the side. Put a slice of cooked ham and a slice of cheese into the pocket of the breast. Fold back the chicken breast to its original shape, completely encasing the ham and cheese. Refrigerate until required or use straight away.

Put the flour in a shallow dish and season it with the salt and white pepper. Whisk the egg yolks and milk together in a bowl. Place the breadcrumbs in a flat tray.

First place the stuffed chicken breasts into the flour, ensuring they are evenly coated, then shake off any excess flour. Next, dip the chicken into the egg mixture, coating the breasts well and again shaking off any excess liquid. Finally, place the chicken in the breadcrumbs, patting them in the crumbs to make sure they are evenly covered. Leave to rest for 10 minutes while you clean up.

Heat the oil in a large pan over a medium heat. Shallow-fry or panfry the chicken for 2–3 minutes, until golden, then place on a baking tray and cook in the oven for 40 minutes, until the chicken is an even golden brown colour, cooked all the way through with no pink in the centre, and the cheese has melted. Serve with runner beans or new potatoes.

GET AHEAD

If you want to be organised, the chicken can be prepared in advance, wrapped and even frozen until required. If freezing, remove it the night before you’re going to cook it and defrost in the fridge.

chicken kiev

Preparation is key with this tasty chicken dish, but elements of it can be prepared days in advance. It’s full of flavour, and if you love garlic, as I do, you have your fix.

SERVES 4

4 chicken breasts

100g gluten-free plain white flour blend

½ tsp rock salt

¼ tsp ground white pepper

3 egg yolks

100ml milk

400g gluten-free herb breadcrumbs

sunflower oil, for frying

FOR THE GARLIC BUTTER:

80g butter, softened

25g fresh flat-leaf parsley

4 garlic cloves, peeled

½ tsp rock salt

¼ tsp ground white pepper

side salad or new potatoes, to serve

Put the butter, parsley, garlic, rock salt and white pepper in a food processor and blend until smooth. Place a large sheet of cling film on the counter. Using a spatula, scrape the butter out of the food processor onto the sheet of cling film, then roll into a cylindrical sausage shape. Wrap tightly in the cling film and refrigerate until required.

Preheat the oven to 170°C. Fan out the centre of each chicken breast by cutting into the side. Put a 20g slice of the garlic butter into the pocket of each breast. Fold back the chicken breast to its original shape, completely encasing the butter. Refrigerate until required or use straight away.

Put the flour in a shallow dish and season it with the salt and white pepper. Whisk the egg yolks and milk together in a bowl. Place the breadcrumbs in a flat tray. First place the stuffed chicken breasts into the flour, ensuring they are evenly coated, then shake off any excess flour. Next, dip the chicken into the egg mixture, coating the breasts well and again shaking off any excess liquid. Finally, place the chicken in the breadcrumbs, patting them in the crumbs to make sure they are evenly covered. Leave to rest for 10 minutes while you clean up.

Heat the oil in a large pan over a medium heat. Shallow-fry or panfry the chicken for 2–3 minutes, until golden, then place on a baking tray and cook in the oven for 40 minutes, until the chicken is an even golden brown colour and is cooked all the way through with no pink in the centre. Serve with a side salad or new potatoes.

GET AHEAD

southern fried chicken

This is one of those dishes that anybody who is on a gluten-free diet truly misses, but it’s actually quite simple to put together – it’s just a matter of having the right ingredients at hand.

SERVES 6

12 chicken pieces, such as thighs, drumsticks, wings and breast, cut in half

600ml buttermilk

2 litres vegetable oil, for deep-frying

150g gluten-free plain white flour blend

80g cornflour

zest of 1 lemon

zest of 1 lime

2 tsp garlic powder

2 tsp chilli flakes

2 tsp black onion seeds

2 tsp dried sage

2 tsp dried oregano

2 tsp dried basil

2 tsp smoked paprika

2 tsp sweet paprika

2 tsp rock salt

2 tsp ground white pepper

corn on the cob, to serve

coleslaw, to serve

Place the chicken pieces in a large bowl with the buttermilk and mix by hand, ensuring the chicken is coated all over. Cover with cling film and refrigerate overnight.

Heat the oil in a deep-fat fryer to 180°C. Preheat the oven to 190°C.

Mix all the dry ingredients together in a large bowl. Remove the chicken pieces from the buttermilk, shaking off any excess, then toss the chicken in the dry ingredients, making sure all the chicken pieces are completely coated.

Working in batches, carefully place the chicken into the deep-fat fryer and cook for 5 minutes, until the coating is crisp. Transfer to kitchen paper to absorb any excess grease, then place on a baking tray and finish cooking the chicken in the oven for about 18 minutes, depending on the thickness of the chicken pieces.

Serve with corn on the cob and coleslaw.

traditional roast chicken and jus

A whole roast chicken is a real family dinner with lots of memories attached. It requires a little effort and a bit of washing up afterwards, but it’s well worth it.

SERVES 4–6

3 onions

2 carrots, chopped

½ leek, sliced

4 garlic cloves, peeled

1 bay leaf

sprig of thyme

1 x 1.5kg whole chicken

salt and freshly ground black pepper

FOR THE STUFFING:

100g butter

100g onion, chopped

50g celery, chopped

20g fresh sage, chopped

200g gluten-free breadcrumbs

20g fresh parsley, chopped

1 egg, beaten

FOR THE JUS:

100ml red wine

400ml chicken stock (here)

TO SERVE:

braised carrots with tarragon (here)

red cabbage and apple (here)

gratin potato (here)

Preheat the oven to 220°C.

Peel all three onions. Cut two of them into quarters and cut the last one in half. Place the quartered onions in a 30cm x 25cm roasting tin with the carrots, leek, garlic, bay leaf and thyme, then put the chicken on top of the vegetables. Season the chicken on the outside and season inside the cavity too, then place the remaining halved onion into the cavity. Roast the chicken in the oven for 15 minutes, then reduce the temperature to 180°C and cook for 1 hour more.

To make the stuffing, melt the butter in a large pot set over a medium heat. Add the onion, celery and sage and cook for 4 minutes, until the vegetables are soft. Add the breadcrumbs and parsley and stir for 2 minutes. Taste and adjust the seasoning and set aside.

Line a baking dish with a layer of tin foil followed by a layer of greaseproof paper spread out flat. Add the beaten egg to the stuffing and mix it through, then place the stuffing down the centre of the greaseproof paper. Fold or roll up the paper, making sure the stuffing is completely sealed within the paper. Seal the greaseproof paper with the tin foil that is wrapped around it. Put the stuffing into the oven for the final 20 minutes of the chicken roasting time.

To make sure the chicken is cooked, pierce a skewer into the thickest part of the thigh – the juices should be clear, with no trace of pink. If it is pink, return the chicken to the oven and cook a little longer. The cooked chicken should have crispy golden brown skin and the meat should be cooked all the way through.

To make the jus, remove the chicken from the roasting tin and place it on a large plate to rest, loosely covered with tin foil. Remove any excess fat from the roasting tin either by pouring it off (but without losing any of the juices in the tin) or simply remove by using a spoon.

Put the roasting tin onto the hob over a medium heat. Add the red wine and reduce by half, then add the chicken stock and reduce by half, stirring continuously. Pass the jus through a fine-mesh sieve into a small saucepan. Bring to the boil, taste and correct the seasoning.

Remove the tin foil from the chicken. Carve the chicken by removing the legs first, then separate the thigh from the leg. Carve the breast into slices. Serve the chicken with the stuffing and jus, along with braised carrots with tarragon, red cabbage and apple, and gratin potato.

roast chicken pieces, crushed potatoes and white wine cream

This is a different take on a traditional roast that’s quite handy and very tasty.

SERVES 4–6

10 medium potatoes, quartered or cut into large chunks

1 large chicken, jointed, or 8 chicken pieces on the bone

200g bacon, cut into lardons

2 onions, chopped

3 garlic cloves, chopped

2 sprigs of rosemary

2 sprigs of thyme

4 tbsp olive oil

salt and freshly ground black pepper

chopped fresh flat-leaf parsley

light summer salad, to serve

FOR THE WHITE WINE CREAM:

30g butter

3 shallots, finely diced

2 sprigs of thyme

150ml white wine

200ml cream

1 tbsp Dijon mustard

juice of ¼ lemon

Preheat the oven to 200°C.

To parcook the potatoes, bring a medium-sized pot of lightly salted water to the boil, add the prepared potatoes, reduce the heat to medium and cook for approximately 5 minutes. Drain the potatoes, return them to the pan and press with the back of a spoon to crush them slightly.

Put the chicken pieces, bacon, onions, garlic and herbs in a roasting tin. Drizzle with olive oil and season with salt and pepper. Roast in the oven on a high heat for 20 minutes to crisp the chicken and bacon and give a good roasted flavour to the vegetables. After 20 minutes, reduce the oven temperature to 170°C. Add the par-cooked potatoes to the roasting tin and cook for 1 hour more. The chicken is cooked when the juices run clear when you pierce the thickest part of the thigh with a skewer. The skin should be crisp and the meat should be tender.

Meanwhile, to prepare the white wine cream, melt the butter in a medium-sized pot, then add the shallots and thyme and cook for 2 minutes, until the shallots are soft but not coloured. Add the white wine and bring to the boil, then reduce the liquid by half over a medium heat. Add the cream and mustard and simmer for 3 minutes, then finally add the lemon juice and a little salt and pepper to taste.

Pour the white wine cream over the chicken, bacon and vegetables, transfer to a serving dish and garnish with the chopped fresh parsley. Serve with a light summer salad.

pork shoulder with potato croquettes

Pork shoulder is an underutilised joint. When it’s prepared correctly and cooked for the appropriate amount of time, it’s meltingly tender and the crackling is amazing.

SERVES 6–8

3 garlic cloves, crushed

½ red chilli, deseeded and chopped

zest and juice of 1 lemon

1 tbsp olive oil

1 tsp chopped fresh sage

1 tsp chopped fresh thyme

1 tsp black onion seeds

1 tsp paprika

1 tsp rock salt

3.5kg pork shoulder, boned and rolled (ask your butcher to do this for you)

30ml white wine vinegar

apple and Calvados sauce (here), to serve

FOR THE CROQUETTES:

20g butter

100g bacon rashers, cut into dice

6 scallions, finely chopped

1 apple, peeled, cored and finely diced

1 tsp chopped fresh sage

1 tsp chopped fresh thyme

700g cooked dry mashed potato

6 egg yolks

100g gluten-free plain white flour blend

200ml milk

500g gluten-free breadcrumbs

vegetable oil, for deep frying

Preheat the oven to 220°C.

Mix the garlic, chilli, lemon zest and juice, olive oil, herbs, onion seeds, paprika and rock salt together in a bowl. Rub the mixture into the pork shoulder and massage for 5 minutes. Place the pork on a wire rack set in a roasting tray and roast in the oven for 40 minutes, then reduce the heat to 150°C and roast for 2½ hours more.

To achieve good crackling, turn the oven back up to 220°C. Remove the pork from the oven and brush the skin with the white wine vinegar. Return to the oven and roast for a further 30 minutes. The pork should be cooked all the way through and the skin will be crisp and golden brown. When the pork comes out of the oven, reduce the temperature again to 190°C.

Meanwhile, to make the croquettes, melt the butter in a large saucepan over a medium heat, then add the bacon and cook for 5 minutes without colouring it. Add the scallions, apple, sage and thyme and cook for a further 2 minutes, then remove from the heat and allow to cool. Once cooled, add the cooked dry mashed potatoes and three egg yolks and mix until combined. Divide the mixture into 8 x 100g cylinders.

Place the flour in a shallow dish. Mix the remaining three egg yolks and the milk together in a bowl. Place the breadcrumbs in a separate shallow dish.

First place the croquettes in the flour, tossing to coat them well and shaking off any excess. Next, dip the croquettes into the egg mixture, again shaking off any excess, then finally place in the breadcrumbs, making sure they are evenly coated and again tapping off any excess crumbs.

Heat the vegetable oil in a deep-fat fryer or a large frying pan until it reaches 180°C. Fry the croquettes until they are golden brown, then set on a plate lined with kitchen paper to absorb any excess grease. Transfer to a baking tray and finish cooking in the oven for 5 minutes at 190°C.

To serve, remove the crackling simply by pulling it away from the meat and breaking the crackling into pieces. Use a carving knife to cut the pork into 1cm-thick slices. Serve with the apple and Calvados sauce and the potato croquettes.

GET AHEAD

You can rub the spice mixture into the pork shoulder the night before you want to cook it.

roast duck with cranberry and sage stuffing

Roast duck is a very rich meat that can be a little messy in the oven – as it has a high fat content, it tends to spit, leaving you with a little extra clean-up. But if you’re entertaining, your guests will really appreciate the effort. Roast duck is wonderful served with the red cabbage and apple here, the gratin potatoes here and the bread sauce here. And don’t discard the fat from the roasting tray! It’s fantastic for roasting potatoes and root vegetables.

SERVES 4

1 x 2kg whole duck

1 orange, cut in half

1 lemon, cut in half

2 sprigs of thyme

FOR THE STUFFING:

100g butter

80g onion, chopped

40g fresh cranberries

1 tsp chopped fresh sage

100g gluten-free breadcrumbs

salt and freshly ground black pepper

Preheat the oven to 220°C.

Melt the butter in a medium-sized pot over a low heat. Add the chopped onion and cook slowly for 5 minutes. Add the cranberries and sage and cook for a further 3 minutes, then add the breadcrumbs and mix well. Taste and season accordingly.

Place the duck on a wire rack set on a baking tray. Fill the neck of the duck with the stuffing, then place the orange, lemon and sprigs of thyme into the cavity of the duck. Using butcher string, tie the legs together and around the parson’s nose. This helps the duck to roast more evenly, as the legs won’t cook as quickly this way.

Roast for 40 minutes, then reduce the heat to 190°C for a further 1 hour 20 minutes, basting occasionally with the fat in the tray. When cooked, the skin should be quite crisp from the basting and the meat should be cooked all the way through. You can check this by piercing the thickest part of the thigh with a knife or skewer – the juices should run clear.

To serve, it can be carved just like a roast chicken with the cranberry stuffing alongside.

white bean and sausage casserole

This is a wholesome, tasty, filling meal that can be prepared in advance, which is especially handy if you’re pressed for time. It’s also great served with the toasted soda bread here.

SERVES 4

1 tbsp olive oil

1 medium onion, chopped

8 good gluten-free butcher sausages (approx. 600g)

3 mixed peppers, roughly chopped

1 celery stick, chopped

4 garlic cloves, crushed

1 tsp chopped fresh thyme

1 tsp paprika

1 tsp cayenne pepper

150ml white wine

2 x 400g tins of chopped tomatoes

100ml chicken stock (here)

1 x 400g tin of white beans, drained and rinsed

salt and freshly ground black pepper

fresh rosemary, to garnish

gluten-free soda bread (here), to serve

Heat the olive oil in a large heavy-based pot over a medium heat. Add the onion and cook for about 4 minutes, until soft. Add the sausages and cook for a further 5 minutes, then add the peppers, celery, garlic, thyme, paprika and cayenne pepper and cook for 5 minutes more.

Pour in the white wine and reduce by half. Add the chopped tomatoes and stock and almost bring to the boil, then reduce the heat and simmer for 30 minutes. Add the beans and cook for a further 8 minutes. Taste to check the seasoning and adjust if required. Garnish with fresh rosemary and serve with gluten-free soda bread.

GET AHEAD

This cassoulet can be prepared in advance and reheated when needed. Or you can prepare the vegetables the evening before, cover them well and store them in the fridge, and then it’s just a case of cooking everything the next day.

bacon and cabbage terrine with leek cream

This is one of my favourite starters that we serve at The Olde Post Inn and is one of those dishes that I can’t take off the menu. It can be a little tricky to prepare, but as long as it’s pressed correctly, it works.

MAKES 10 PORTIONS

2 ham hocks

1 bay leaf

1 star anise

1 head of Savoy cabbage, cored and thinly sliced

FOR THE LEEK CREAM:

50g butter

1 small onion, chopped

1 celery stick, chopped

½ leek, white part only, chopped

800ml cream

2 star anise

2 cardamom seeds

2 white peppercorns

1 bay leaf

salt and ground white pepper

1 tbsp chopped fresh chives

Place the ham hocks in a large pot with the bay leaf and star anise. Cover with water and bring to the boil, then reduce the heat and simmer for 3 hours, until the meat is falling off the bone. Remove the hocks from the cooking liquor using a slotted spoon and let them cool slightly, retaining the cooking liquor but discarding the bay leaf and star anise. Pick the meat off the bones and remove any gristle or fat.

Prepare two terrine tins or two 2lb loaf tins by lining them with several layers of cling film, letting the excess hang over the sides of the tin in order to wrap up the contents later on.

Blanch the prepared cabbage by boiling it in the cooking liquor from the ham hocks for 3–5 minutes. Once cooked, strain the cabbage but still keep the cooking liquor for setting the terrine.

Fill the tin with alternating layers of ham and cabbage until the contents sit over the top of the tin by 2.5cm. Pour the cooking liquor over the terrine, ensuring the last layer is covered. Wrap the terrine with the overhanging cling film, keeping it tight.

Place the tins on a baking tray and refrigerate overnight with a heavy weight placed on top of each tin to press the terrine, making sure the tins are level. It is very important that the terrine is firm and set before removing it from the tin – it can take up to 24 hours to set properly.

To prepare the leek cream sauce, melt the butter in a medium-sized saucepan over a medium heat. Sweat the onion, celery and leek for about 5 minutes, then add the cream, star anise, cardamom, white peppercorns and bay leaf. Bring to the boil, then reduce the heat to low and simmer for 5 minutes.

Remove from the heat and allow to stand for 15 minutes, then pass through a fine-mesh sieve and discard the solids. Taste to correct the seasoning with salt and ground white pepper, then stir in the chopped chives and keep warm.

To serve, preheat the oven to 175°C. Cut the terrine with a sharp knife into slices 2cm thick and place on a baking tray. Cook in the oven for 3–4 minutes, until it is only just warm, not overheated, or it will fall apart. Place a slice of the terrine on a warmed plate and spoon over some of the leek cream.

GET AHEAD

This terrine is suitable for freezing after cutting into slices and wrapping individually in cling film.

roast leg of lamb with lamb jus

By cooking the lamb on the bone, you’re getting all the juices needed to make a good jus. It’s just a matter of following the steps and the results are delicious.

SERVES 6–8

1 x 2.5kg leg of lamb, on the bone

5 garlic cloves, crushed

30g fresh rosemary, chopped

20g fresh mint, chopped

50ml olive oil, plus extra for frying

1 tsp rock salt

3 carrots, peeled and cut down the centre

2 medium onions, peeled and cut in half

1 leek, white part only, roughly chopped

150ml red wine

1 litre lamb or chicken stock (here)

Make criss-cross cuts on the leg of lamb with a sharp knife. Mix the crushed garlic, rosemary, mint, olive oil and rock salt in a bowl, then rub this mix into the lamb. For the best result, wrap the lamb in cling film and refrigerate it overnight.

One hour before you intend to cook the lamb, remove it from the fridge to bring it to room temperature. Preheat the oven to 190°C.

Heat some olive oil in a large frying pan over a high heat and brown the leg of lamb all over. Place the carrots, onions and leek into the roasting tin and put the sealed leg of lamb on top. Roast in the oven for 1 hour 45 minutes, until the skin is crisp and puffed and the meat is pink. Loosely cover the lamb with tin foil and allow to rest for 30 minutes.

To make the jus, place the roasting tray on the hob over a medium heat. Add the red wine and reduce by half, then add the stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Skim the top of the sauce to remove any impurities. At this stage, carefully pass the jus into a medium-sized pot through a fine-mesh sieve and reduce by half. The jus should be rich and slightly thick with a lovely lamb flavour.

To serve, carve the lamb into slices and spoon over the warm jus.

roast shoulder of lamb with summer vegetables and quinoa

This is a perfect Sunday lunch and will be a favourite with all the family. Shoulder of lamb is an economical cut of meat and it’s incredibly tasty. Quinoa is a grain grown for its seeds and is a versatile and nutritious alternative to barley.

SERVES 6

2 garlic cloves, finely chopped

1 tbsp olive oil

2 tsp cumin seeds

salt and freshly ground black pepper

1 x 1.4kg shoulder of lamb, boned and tied (ask your butcher to do this for you)

400g pearl onions or shallots, peeled and left whole

2 celery sticks, chopped

½ leek, white part only, chopped

500ml lamb stock

1 dessertspoon honey

SUMMER VEGETABLES AND QUINOA:

100g quinoa

700ml water

100g carrots, thinly sliced

100g fresh broad beans, podded and individually peeled

8 asparagus spears, ends snapped off

½ courgette, thinly sliced

1 tbsp roughly chopped fresh mint

Preheat the oven to 140°C. Mix the garlic, olive oil and cumin seeds with some salt and pepper in a small bowl. Pour this over the lamb and rub it into the meat.

Place the lamb in a deep casserole with the onions, celery and leek and pour over the stock. Cover with a tight-fitting lid and cook in the oven for 3 hours, until the lamb is cooked through and soft to touch. Remove the casserole from the oven. Take the lamb out of the dish, place it in a roasting tin and glaze with the honey. Reserve the cooking liquor in the casserole dish.

Increase the oven temperature to 180°C. Return the lamb to the oven for 15–20 minutes to crisp it up. Remove the lamb from the oven, loosely cover with tin foil and leave to rest.

Meanwhile, rinse the quinoa well and place it in a saucepan with the water and a pinch of salt. Bring to the boil and cover with a lid, then reduce the heat and gently simmer for 10 minutes, until the grain unwinds. Turn off the heat and leave to cool slightly, then drain off any remaining water and fluff up the quinoa with a fork. Season with salt and pepper and set aside.

Using a large spoon, remove any surface fat from the top of the cooking liquor in the casserole. Add the carrots, broad beans, asparagus and courgette slices and return to the hob to heat for 3 minutes. Add the quinoa and chopped mint and stir to combine.

Transfer the quinoa and vegetables to a large warmed serving dish. Remove the string from the lamb and carve into thick slices. Sit the lamb on top of the bed of vegetables and quinoa and serve.

lamb’s liver with red wine vinegar and sticky onions

Spring is the best time for buying and cooking lamb’s liver, which is nicely contrasted here by the sweet onion and the sharp vinegar.

SERVES 4

3 tbsp olive oil

100g butter

6 medium onions, sliced

700g lamb’s liver, thinly sliced

6 tbsp red wine vinegar

100ml red wine

salt and freshly ground black pepper

mashed potatoes, to serve

Heat the olive oil and half of the butter in a heavy-based saucepan over a low heat. Add the sliced onions and cook them slowly for at least 30 minutes, allowing them to soften and colour. The longer the onions cook without burning, the better – this results in a better caramelisation. Remove the onions from the pan and keep them warm by placing them on a plate and covering it with tin foil.

With the pan still on the hob over a low heat, add the remaining butter. When the butter is hot, add the lamb’s liver and cook over a high heat. Do not move the liver until it’s golden brown. This allows the liver to seal and should only take a minute. Turn the liver over and cook for a further minute. Remove the liver from the pan and keep warm.

With the pan still on a high heat on the hob, pour in the red wine vinegar, letting it sizzle. Scrape up any browned bits from the bottom of the pan, then add the red wine along with some salt and pepper.

Return the onions to the frying pan and stir. Place the liver on top and cook at a high heat for 1 minute. When everything is warmed through, remove the liver from the pan, pour the contents of the pan over the liver and serve immediately with mashed potatoes and the sticky onions.

risotto

This basic risotto can be adapted by adding different flavours, meats or fish. Risotto is particularly good served as an accompanying dish with fish or chicken. A good stock in any risotto adds a rich flavour.

SERVES 4

1.5 litres chicken stock (here)

110ml olive oil

3 shallots, finely diced

2 garlic cloves, chopped

300g Arborio rice

100ml white wine

150g Parmesan cheese, grated

40g salted butter, cut into cubes

1 bunch of chives, finely chopped

salt and ground white pepper

Bring the stock to the boil and set aside, keeping it warm.

Heat the oil in a heavy-bottomed pan over a low heat. Add the shallots and cook for 1 minute, until soft. Add the garlic and cook for another 2 minutes, then add the rice and cook for 2 minutes more. This helps to add flavour to the rice. Pour in the white wine and briefly increase the heat to burn off the alcohol.

Add a ladleful of the warm stock and cook over a medium heat, stirring frequently and topping up with sufficient warm stock as it is absorbed to ensure the rice is always just covered. This should take 20–25 minutes.

Add half of the Parmesan, the cubed butter and the chopped chives. Stir and season to taste.

Divide between four warmed plates, sprinkle with the remaining Parmesan and serve straight away.

smoked haddock risotto with parmesan

This dish is ideal for a light lunch or supper and the fish stock adds a rich flavour. To make this a heartier meal, add a poached egg on top to finish.

SERVES 4–6

1.5 litres fish stock (here)

110ml olive oil

3 shallots, finely diced

2 garlic cloves, chopped

300g Arborio rice

100ml white wine

200g cooked smoked haddock

150g Parmesan cheese, grated

40g salted butter, cut in cubes

1 bunch of chives, finely chopped

salt and ground white pepper

Bring the stock to the boil and set aside, keeping it warm.

Flake the smoked haddock into pieces and add to the risotto along with half of the Parmesan, the cubed butter and the chopped chives. Stir and season to taste.

Divide between four warmed plates, sprinkle with the remaining Parmesan and serve straight away.

mussels with white wine, cream, garlic and parsley

Mussels can be served at any time of the day or evening, and sometimes there is nothing like eating with your hands. What a flavoursome and simple dish.

SERVES 4

15g butter

300g baby leeks, chopped

2 onions, finely chopped

2 garlic cloves, finely chopped

2.5kg mussels, beards removed and scraped clean

450ml white wine

650ml cream

salt and freshly ground black pepper

1 bunch of fresh flat-leaf parsley, chopped

gluten-free soda bread (here), to

serve

Melt the butter in a large saucepan set over a low heat. Sweat the leeks, onions and garlic for 4 minutes, then add the mussels and white wine and cover the pan with a lid. Cook on a high heat for 8–10 minutes, until all the mussels have opened. Stir them once or twice as they cook to rotate the mussels and to ensure they are all evenly cooked. Remove the mussels from the saucepan, discarding any unopened ones, and set aside.

Strain the cooking liquid into a clean saucepan through a fine-mesh sieve and add the cream. Bring to the boil, then reduce the heat and simmer for 5–6 minutes. Return the mussels to the pan and season if necessary.

Add the chopped fresh parsley and serve the mussels and cooking liquor in a warmed shallow bowl with toasted gluten-free soda bread.

chicken, chorizo and prawn paella

This one-pot wonder is a real crowd pleaser and very convenient if you’re entertaining, as you can just pop it on the table for everyone to help themselves. The basic paella ingredients are rice, saffron and olive oil, but you can vary the other ingredients any way you wish.

SERVES 6

5 tbsp olive oil

3 medium onions, finely chopped

3 garlic cloves, crushed

900g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

150g gluten-free chorizo sausage, skin removed and cut into 1cm-thick slices

125g tinned butter beans, drained and rinsed

1 tbsp paprika

1 tsp saffron

salt and freshly ground black pepper

800g long-grain rice

2 litres warm chicken stock (here)

4 ripe tomatoes

12 fresh or frozen king prawns, tails only and shells removed

100g peas

15g fresh flat-leaf parsley (about 2 handfuls), roughly chopped

Heat the olive oil in a large heavy-based pan over a medium heat. Add the onions and garlic and cook for 1 minute, then add the prepared chicken and chorizo and cook just until sealed. Add the butter beans, paprika and saffron and lightly season with salt and pepper.

Add the rice and stir well, then add the warm chicken stock and cook on a low heat for 20 minutes, until all the stock has been absorbed and the flavour has infused the rice. Stir the rice regularly to make sure it isn’t sticking to the bottom of the pan.

While the rice is cooking, prepare the tomatoes. Remove the green core with a pointed sharp knife and make a cross on the opposite side, just cutting through the skin. Bring a medium-sized saucepan half-filled with water to the boil. Add the tomatoes to the boiling water and leave on a high heat for 10 seconds (although this depends on how ripe the tomatoes are). Remove the tomatoes from the boiling water with a slotted spoon and plunge into a bowl of ice-cold water to refresh the tomato. Once cold, the tomatoes should peel easily. Cut into quarters and remove the seeds. The flesh of the tomato should still hold its structure. Cut into even-sized dice.

When the rice is done, add the prawns, tomatoes and peas to the paella, remove the pan from the heat, cover it with a lid and leave to sit for 5 minutes – the residual heat will be enough to cook the prawns. Sprinkle the parsley all over the rice and serve.

fish pie

There are two components to this dish: cooking the unsmoked fish and shellfish in white wine and cooking the smoked fish in the milk, then combining the two in a creamy fish sauce. Any fish or shellfish can be used in this pie.

SERVES 4

300ml white wine

250ml water

150ml white wine vinegar

150g salmon, cubed

150g haddock or cod, cubed

150g fresh or frozen prawns

250ml milk

150g smoked haddock or cod, cubed

1 litre fish stock (here)

400ml cream

salt and ground white pepper

1 bunch of chives, chopped

400g mashed potatoes

fresh garden peas, to serve

braised carrots with tarragon (here), to serve

Preheat the oven to 200°C.

Bring the white wine, water and vinegar to the boil in a mediumsized saucepan, then reduce the heat to medium and add the unsmoked fish and prawns. Poach for 6 minutes, until the fish is just cooked. Remove from the liquid and allow to cool. Discard the cooking liquid.

Heat the milk in a separate saucepan until it’s just about to boil and poach the smoked fish for 6 minutes, until cooked, then remove from the heat and allow to cool. Take the smoked fish out of the milk, combine with the other poached fish and divide between four individual ovenproof dishes. Discard the milk.

Meanwhile, make the sauce by reducing the fish stock in a small saucepan by half, then adding the cream, reducing the heat and simmering for 10 minutes, until it’s smooth and coats the back of the spoon. Season to taste and allow to cool slightly.

Pour the sauce over the fish in the ovenproof dishes and sprinkle with chopped chives. If you have a piping bag, pipe the mashed potato on top of the fish. Alternatively, spoon the mashed potato on top, spread it out evenly with the back of the spoon and run the tines of a fork through the potatoes so that they crisp up in the oven.

Cook for 25–30 minutes, until the pie is heated through and the potatoes are golden and crisp on top. Serve with fresh garden peas and braised carrots with tarragon.

traditional fish and chips

There is something special about a good fish and chips. The key is a crisp batter, fresh fish and a floury potato. I think you’ll find that this recipe is even better than its usual alternative.

SERVES 4

vegetable oil, for frying

150g gluten-free plain white flour blend

zest of 1 lemon

2 sprigs of fresh dill, chopped

salt and freshly ground black pepper

4 x 180g pieces of whatever white fish is in season, boned (ask your fishmonger to do this for you)

tartare sauce (here), to serve

lemon wedges, to serve

FOR THE BATTER:

80g gluten-free plain white flour blend

80g cornflour

¼ tsp gluten-free baking powder

160ml gluten-free lager

¼ tsp white wine vinegar

FOR THE HOME-CUT CHIPS:

8 large Maris Piper potatoes

Place the flour blend, cornflour and baking powder in a large bowl and mix together, then make a well in the centre. Add the beer and vinegar, season with a little salt and pepper and whisk to combine into a batter. Leave to rest for 1 hour in the fridge or you could even make the batter the day before you need it.

While the batter is resting, peel the potatoes and cut them into even rectangular chips. Steam the chips for 8 minutes in a steamer or in a colander set over a pot of boiling water. Once the chips are slightly tender, remove them from the heat and leave to cool.

Heat the oil in a deep-fat fryer until it reaches 180°C. Preheat the oven to 130°C.

To prepare the fish, place the flour in a large, shallow dish with the lemon zest, dill and seasoning. Coat the fish in the flour and shake off any excess. Next, coat the fish in the batter and gently lower it into the fryer, placing the fish away from you.

Cook for 6–8 minutes, depending on how thick the fish is. The cooked fish must be moist and slightly undercooked and the batter should be quite crisp. Transfer to a baking tray and keep the fish warm in the oven while you cook the chips.

To finish cooking the chips, bring the fryer back up to 180°C, add the chips and cook for 5 minutes, until they are crisp and golden with a fluffy texture in the centre. Drain on kitchen paper and season.

Serve the fish and chips with tartare sauce and a lemon wedge.

GET AHEAD

You could make the batter one day in advance.

herb-crusted hake with lemon cream

This is a very light, fresh-tasting, simple and versatile way of serving most white fish. You can use cod, haddock, brill or turbot as an alternative to the hake and the sauce is wonderful with any fish too.

SERVES 4

4 x 180g hake fillets, skin on and deboned

salt and freshly ground black pepper

100g gluten-free breadcrumbs

zest of ½ lemon

zest of ½ lime

1 tsp chopped fresh dill

1 tsp chopped fresh chives

1 tsp chopped fresh parsley

1 tsp thyme leaves

1 egg yolk

FOR THE LEMON CREAM:

200ml fish stock (here)

juice of 2 lemons

80ml cream

50g butter, cubed

Preheat the oven to 190°C. Lightly oil a baking tray.

Place the hake fillets on the oiled baking tray, skin side down, and season lightly with salt and pepper.

Mix together the breadcrumbs, lemon and lime zest and all the fresh herbs in a bowl.

Place the egg yolk in a cup and beat with a fork. Dip a pastry brush into the beaten egg and brush it over the hake fillets. Sprinkle the crumb mixture over each of the fillets, then put the tray into the oven and bake for 8 minutes to crisp the crust. Reduce the heat to 160°C and cook for a further 5 minutes, until the hake is golden brown and slightly firm to the touch.

To make the lemon cream, place the fish stock and lemon juice in a medium-sized saucepan set over a high heat. Reduce the liquid by half, then add the cream and bring the sauce almost to the boil. Reduce the heat and slowly add the butter little by little. When all the butter has been fully incorporated, cook for a further 2 minutes and taste to correct the seasoning if required.

Serve the hake fillets on warmed plates with a little lemon cream spooned over.

cod with a bacon and cabbage cream

This cod dish is relatively straightforward to cook and prepare and there is very little washing up afterwards. The one thing to bear in mind when it comes to cod is the size of the fillets – they can be either quite thick or very thin, so the cooking times will vary.

SERVES 4

4 x 180g cod fillets, skin on and deboned

salt and freshly ground black pepper

50g butter

20ml olive oil

120g streaky bacon, chopped

juice of 1 lemon

200ml fish stock (here)

50g Savoy cabbage, white parts only, finely shredded

100ml cream

1 tsp chopped fresh dill

new potatoes, to serve

Season the cod fillets on both sides with salt and pepper. Place a large frying pan over a high heat. Once it’s hot, add a small knob of the butter and the olive oil. Add the cod to the pan, skin side down, then reduce the heat slightly. Cook for 4 minutes, then carefully turn the cod over and cook for a further 4 minutes. Remove the cod from the pan and leave to one side.

Raise the heat again, add the rest of the butter and cook the bacon pieces for 3 minutes. Add the lemon juice and fish stock and reduce the liquid by half. Add the cabbage and cream and bring to a simmer. Return the cod to the pan and cook for a further 3 minutes. Taste to check for seasoning and serve immediately, garnished with the chopped fresh dill. Serve with new potatoes.

cod with chickpeas and chorizo

This is a variation on the cod with a bacon and cabbage cream here. Cod or white fish in general is so versatile that it works with many different ingredients, herbs and spices, like the chickpeas and chorizo in this dish.

SERVES 4

4 x 180g cod fillets, skin on and deboned

salt and freshly ground black pepper

50g butter

20ml olive oil

100g gluten-free chorizo, cut into 1cm cubes

2 shallots, sliced

50ml white wine

juice of 1 lemon

200ml fish stock (here)

1 x 400g tin of chickpeas, drained and rinsed

100ml cream

1 tsp chopped fresh chives

new potatoes, to serve

seasonal greens, to serve

Add the rest of the butter and the chorizo to the pan and cook for 3 minutes, then add the shallots and cook for a further 2 minutes. Add the white wine and lemon juice and cook for 1 minute more.

Add the fish stock and reduce by half, then add the chickpeas and cream and bring almost to the boil. Return the cod to the pan and cook for a further 3 minutes. Stir in the chives and taste to check for seasoning. Serve with new potatoes and seasonal greens.

fillet of cod with asparagus and sauce vierge

This dish is a real favourite of mine in the summertime when all the ingredients are at their freshest. The sauce vierge is a wonderful fresh sauce to serve with most white or oily fish.

SERVES 4

12 asparagus spears

20ml olive oil

4 x 200g cod fillets, skin on and deboned

salt and ground white pepper

30g butter

25ml lemon juice

FOR THE SAUCE VIERGE:

100ml good-quality olive oil

3 shallots, finely chopped

25ml lemon juice

10 fresh basil leaves, cut into strips

1 tsp coriander seeds, crushed

3 tomatoes

To make the sauce vierge, gently heat the oil in a medium-sized saucepan. Cook the shallots and lemon juice until the shallots are tender, then remove from the heat. Add the basil and coriander seeds and leave to infuse the warm oil for a few minutes.

Meanwhile, to prepare the tomatoes, remove the green core with a pointed sharp knife and make a cross on the opposite side, just cutting through the skin. Bring a medium-sized saucepan half-filled with water to the boil. Add the tomatoes to the boiling water and leave on a high heat for 10 seconds (although this depends on how ripe the tomatoes are). Remove the tomatoes from the boiling water with a slotted spoon and plunge into a bowl of ice-cold water to refresh the tomato. Once cold, the tomatoes should peel easily. Cut into quarters and remove the seeds. The flesh of the tomato should still hold its structure. Cut into even-sized dice. Add the diced tomatoes to the warm oil and set aside until required.

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.

Heat the olive oil in a frying pan until it’s hot. Season the cod fillets on both sides with salt and pepper and place in the pan, skin side down. Reduce the heat to low and cook the fish for 3 minutes. Add the butter to the pan, turn the fish over and cook for another 3 minutes, spooning the butter over the fish occasionally. Finally, add the lemon juice.

Meanwhile, cook the asparagus in a large saucepan of boiling salted water for approximately 2 minutes. There should still be a bit of bite in the asparagus (al dente).

To serve, divide the asparagus between four warmed plates (three spears on each plate). Place the cod on top, skin side up, spoon the warm sauce vierge around the fillets and serve immediately.

curry seasoned monkfish

This is quite a special dish that would be suitable for entertaining. The secret is to make sure that you use very fresh fish that is well trimmed – your fishmonger can do this for you. And as with any fish, it’s also important not to overcook it.

SERVES 4

4 x 180g monkfish fillets, bones and skin removed

50g gluten-free curry powder

50g butter

2 tomatoes

200ml fish stock (here)

juice of 1 lemon

8 cardamom seeds, crushed

100ml cream

2 tsp chopped chives

Preheat the oven to 180°C.

Place the monkfish fillets in a bowl and sprinkle with the curry powder. Heat a large frying pan over a high heat, then add the monkfish and a knob of the butter to the pan. Cook until golden brown all over, which should take 3–4 minutes. Remove from the pan, transfer to a baking tray and place in the oven for 8 minutes.

Reuse the frying pan but reduce the heat to medium. Add the fish stock, lemon juice and cardamom seeds and reduce the liquid by half. Pass through a fine-mesh sieve into a small pot and return to the hob over a medium heat. Add the cream and the remaining butter. Bring the sauce almost to the boil, then reduce the heat and simmer for a further 2 minutes before adding the diced tomatoes and chives.

Remove the monkfish from the oven and cut into slices. Serve with the sauce spooned over.

salmon with roasted red peppers and parmesan

This is an attractive fillet once baked, with the cheese melting around the peppers and basil.

SERVES 4

2 red peppers

4 x 180g salmon fillets, skin on and deboned

salt and freshly ground black pepper

20g butter

juice of ½ lemon

40ml basil oil (here)

80g Parmesan cheese, grated

lemon cream sauce (here), to serve

new potatoes, to serve

Preheat the oven to 240°C.

Place the whole red peppers on a small baking tray and roast in the oven for 30 minutes, until the peppers are 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. Finely dice the peppers.

Reduce the oven temperature to 180°C.

Season the salmon fillets on both sides with salt and pepper. Place a large frying pan over a medium heat. Add the butter and place the salmon in the pan, skin side down. Cook for 3 minutes, then carefully turn the salmon over and cook for a further 3 minutes. Squeeze the lemon juice into the pan, but not directly onto the fish. Remove the salmon from the pan and place on a baking tray.

Put a spoonful of the diced red pepper on the top of each of the fillets, drizzle with basil oil and sprinkle with cheese. Cook in the oven for 8 minutes, until the fish is very slightly undercooked, with a little give, and the cheese on top has melted through the peppers.

Serve with the lemon cream sauce and new potatoes.

GET AHEAD

The salmon can be prepared in advance, ready to go into the oven.

summer seabass with new potatoes, asparagus and vinaigrette

The idea of this particular dish is that it’s quite easy to prepare. By roasting the fish fillets in the oven, you’ll get a crisp skin on the seabass and you can concentrate on the other elements that you serve with it, which can change depending on availability and seasonality of ingredients. Courgettes and tomatoes also complement seabass.

SERVES 4

12 asparagus spears

4 x 180g seabass fillets, skin on and deboned

salt and freshly ground black pepper

20g butter

4 cooked new potatoes, sliced

100g baby spinach leaves

FOR THE VINAIGRETTE:

1 red pepper

80ml olive oil

20ml white wine vinegar

juice of 1 lemon

zest of 1 lime

1 tsp caster sugar

1 tsp chopped chives

Preheat the oven to 240°C.

To make the vinaigrette, 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 dice.

When the pepper comes out of the oven, reduce the temperature to 190°C. Lightly brush a baking tray with oil.

Combine the olive oil, vinegar, lemon juice, lime zest and sugar in a small bowl. Add the diced roasted red pepper and chopped chives and set aside until required.

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. Cook the asparagus in a large saucepan of boiling salted water for approximately 2 minutes. There should still be a bit of bite in the asparagus (al dente).

Season the seabass fillets on both sides and place on the oiled baking tray. Cook in the oven for 8 minutes, until it’s firm and cooked all the way through.

Melt the butter in a large frying pan set over a medium heat. Sauté the sliced cooked new potatoes for 3 minutes on each side, then add the asparagus and cook for 2 minutes. Add the spinach and stir until it has wilted, which will take approximately 30 seconds.

Put a spoonful of the potato, asparagus and spinach onto a warmed plate and place a seabass fillet of on top. Give the vinaigrette dressing a quick mix, then spoon 2 tablespoons of the dressing over the fish.

GET AHEAD

The vinaigrette dressing will keep in an airtight container in the fridge for over a week.

beef hotpot with horseradish mash

This is a hearty autumnal comfort dish.

SERVES 4–6

2 tbsp olive oil

1.5kg stewing beef

5 medium onions, sliced

2 carrots, cut into even-sized pieces

2 celery sticks, chopped

100g gluten-free plain white flour blend

500ml beef or chicken stock (here)

3 garlic cloves, crushed

3 sprigs of thyme

3 sprigs of rosemary

3 bay leaves

salt and freshly ground black pepper

FOR THE HORSERADISH MASH:

800g floury potatoes, such as Maris Piper or new season varieties, peeled and evenly sliced

110ml cream

120g butter

20g fresh flat-leaf parsley, chopped

10g fresh horseradish, grated, or 1 tbsp horseradish sauce

Preheat the oven to 150°C.

Heat the oil in large ovenproof casserole over a medium heat. Brown the meat in small batches and set aside. Add the onions, carrots and celery and cook until softened and lightly browned. Lower the heat and return the meat and its juices to the casserole, then stir in the flour. Add the stock, garlic, thyme, rosemary, bay leaves and seasoning. Bring to a simmer, then cover with a lid and transfer to the oven to cook for 3–3½ hours, until the meat is tender. Taste to check if the stew requires additional seasoning.

To make the mash, boil the peeled and sliced potatoes in salted water until they are cooked through, then drain well. Warm the cream in a pot on the hob or in the microwave. Mash the potatoes, adding the butter and cream a little at a time, allowing the potatoes to soak in the liquid. Add the parsley and horseradish and continue mashing until the potatoes are creamy.

To serve, ladle the beef stew into warmed shallow bowls and top with the mash.

GET AHEAD

This hotpot can be made the day before if required.

traditional roast rib of beef with yorkshire pudding

This particular cut of beef is one of the most flavoursome. It’s a feast for meat lovers and well worth the effort. It does have more fat than a sirloin, but either cut is suitable.

SERVES 4–6

2kg rib of beef, on the bone

4 carrots, roughly chopped

3 celery sticks, roughly chopped

2 onions, roughly chopped

sprig of thyme, chopped

sprig of rosemary, chopped

30ml olive oil

salt and freshly ground black pepper

50ml water

800ml beef stock

FOR THE YORKSHIRE PUDDING:

160g gluten-free plain white flour blend

20g cornflour

1 tsp xanthan gum

2 eggs

2 egg yolks

550ml milk

15g fresh thyme and rosemary, leaves picked and chopped

approx. 100ml vegetable oil

Take the beef out of the fridge 1 hour before you intend to cook it so that it can come back up to room temperature.

Preheat the oven to 220°C.

Place the prepared vegetables in a large roasting tin. Score the beef fat with a sharp knife. Combine the chopped fresh herbs, olive oil, salt and pepper in a small bowl, then rub the beef all over with this mixture.

Place the beef on top of the vegetables in the roasting tin. Add the water to the tin to stop the vegetables from burning straight away, as the beef is initially cooking at quite a high temperature. Roast in the oven for 20 minutes, then reduce the temperature to 175°C for a further 60 minutes. Once the beef is cooked, the fat should be crisp and golden brown and firm to the touch.

Remove the beef from the oven, cover loosely with tin foil to keep it warm and allow it to rest for 20 minutes. This will help retain the juices in the meat before it’s cut, which will make it more tender to eat. Once the beef comes out of the oven, raise the temperature to 200°C.

While the beef is roasting, you can prepare the batter for the Yorkshire pudding (or even better, make it the night before). Sieve the flour, cornflour and xanthan gum into a large bowl and make a well in the centre. Whisk the eggs and egg yolks together in a bowl, then add the egg to the flour and gradually add the milk, whisking to incorporate all the ingredients together. If at this point you think it may be a little lumpy, pass the batter through a fine-mesh sieve.

Add the chopped fresh herbs and season with salt and pepper. The batter should be a smooth pouring consistency.

Prepare the bun tin by putting a dessertspoon of oil into each cup of the tin and preheating the tin in the oven. Once the oil is hot, remove the tin from the oven, fill each cup halfway full with batter and bake for 15 minutes. After this time the Yorkshire puddings may look cooked, but they will need further cooking to ensure they hold their shape and don’t collapse, so reduce the temperature to 160°C and cook for a further 10 minutes.

Remove the beef from the roasting tray and place on a dish. To make a jus, skim as much fat from the roasting pan as possible. Place the roasting tin on top of the hob and add 800ml stock or water to the tin. Stir the pan, scraping up any of the sediment stuck to the pan, including any vegetables. Bring to the boil, then pour the liquid through a fine-mesh sieve into a small saucepan. This liquid can be used for making the pepper cream sauce here, or else you can just reduce this liquid by half, season and serve with the roast beef.

GET AHEAD

The batter for the Yorkshire pudding can be made the day before.

shepherd’s pie

The key to a good shepherd’s pie is good-quality lamb mince, which you can get from your local butcher.

SERVES 4

12 Rooster potatoes

handful of rock salt, for baking the potatoes

100g butter

10 sprigs of fresh thyme, leaves picked and chopped

salt and freshly ground black pepper

75ml olive oil

230g onions, finely chopped

150g carrots, finely diced

800g minced lamb

400ml lamb or chicken stock (here)

200g peas

braised carrots with tarragon (here), to serve

Preheat the oven to 200°C.

To prepare the baked potatoes, scrub the unpeeled potatoes well, then pat them dry. Prick the skin of the potatoes with a fork, then place on a baking tray with a handful of rock salt on the bottom – this soaks up the moisture in the potatoes while baking. Place in the oven and bake for 1¼ hours. When they’re cool enough to handle, spoon the baked potatoes out of their jackets and mash with the butter, chopped fresh thyme, salt and pepper.

Meanwhile, heat the oil in a heavy-based saucepan over a medium heat. Add the onions and carrots and sweat for 3 minutes. Add the minced lamb and cook for about 5 minutes, until the mince has softened and separated. Season with salt and pepper.

Heat the stock in a separate saucepan, then add it to the lamb. Simmer for 10 minutes, adding the peas at the end. Allow to cool slightly.

Fill a 32cm x 26cm roasting tin or casserole dish with the minced lamb. Spoon the mashed potato on top of the lamb and cook in the oven for 25 minutes, until the potato has a nice crispy finish and is golden brown colour. Serve with braised carrots with tarragon.

the ultimate burger

When the Fleadh Cheoil na hÉireann was held in Cavan a number of years ago, I set up a burger bar, which was a great success. It was one food item that I really missed and had to do a lot of homework on after I was diagnosed as being a coeliac. The burger bun is not a soft bun, but rather has a great crust that works well with the burger.

SERVES 4

FOR THE BEEF BURGERS:

450g lean minced beef

2 small onions, finely chopped

2 garlic cloves, crushed

2 egg yolks

1 tsp paprika

1 tsp Dijon mustard

1 tsp gluten-free Worcestershire sauce

8 drops of Tabasco sauce

½ tsp salt

½ tsp cracked black pepper

10ml olive oil

4 slices of mozzarella

2 dessertspoons red onion marmalade (here)

2 dessertspoons homemade tomato ketchup (here)

FOR THE BUNS:

750g gluten-free white bread flour blend, plus extra for dusting

2 tsp salt

1½ tsp xanthan gum

40g fresh yeast or 2 tsp fast action dried yeast

50g butter, softened

425ml water

25ml milk

1 dessertspoon caster sugar

To make the buns, 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.

Mix the fresh yeast (if using), water, milk and caster sugar together to blend the yeast. Add to the dry ingredients and mix with the dough hook for 8–10 minutes. The dough should be wet and sticky. Leave the dough in the bowl, cover it with cling film and put in a warm place for at least 1 hour. It will increase in size.

Dust a baking tray and the worktop with flour. Transfer the dough onto the lightly floured worktop. Cut into 8 equal portions and shape into rounds (or if you want to make slider buns, shape them into smaller rounds). If the dough is too sticky when you are forming the buns, rub some olive oil on your hands. This will prevent the dough from sticking to your hands. Put on the prepared tray, dust with a little flour and leave to prove for 30 minutes. The dough will rise again.

Meanwhile, preheat the oven to 200°C. When the buns have risen again, bake them for 20–25 minutes, until they are crusty on top. To check that the buns are done, turn them over and tap the base. If you hear a light, hollow sound, the buns are ready for serving.

Reduce the oven temperature to 180°C.

Place the minced beef, onions, garlic, egg yolks, paprika, mustard, Worcestershire, Tabasco, salt and pepper in a large bowl and mix together well by hand. Divide the mixture into four even portions, then press and shape into burgers.

Heat the olive oil in a large heavy-based frying pan over a medium heat. Add the burgers to the pan and cook for 3 minutes on each side. Once the burgers are well sealed, place them on a baking tray and cook in the oven for 5 minutes to ensure they are cooked all the way through. Before removing from the oven, place a slice of mozzarella onto each burger, then return them to the oven or under a hot grill for 1 minute, just until the cheese begins to melt. Remove from the oven and toast the burger buns.

To assemble, put a spoonful of red onion marmalade on the bun, followed by the burger and cheese. Top with ketchup and finish with the other half of the bun. It may need to be held together with a cocktail stick.

GET AHEAD

You’ll make eight burger buns but you only need four for these burgers. The leftover buns can be frozen after they are baked and thawed when required.

gluten-free pizza dough

There is nothing difficult about making this pizza dough. Don’t be afraid of using yeast. Once you follow the steps, you will be delighted with yourself. Use any variations you wish as your toppings.

MAKES 2 X 20CM PIZZAS

250g gluten-free bread flour, plus extra for dusting

1 tsp xanthan gum

½ tsp salt

50g fresh yeast or 2¼ tsp fast action dried yeast

150ml water

30ml olive oil

1 dessertspoon caster sugar

tomato sauce (here)

Sieve together the flour, xanthan gum and salt in the bowl of a stand mixer. If using dried yeast, add it at this point too. Use the dough hook attachment to combine all the ingredients.

Add the fresh yeast (if using) to the water, olive oil and caster sugar and mix well. The yeast will be absorbed into the liquid and it will become cloudy. Add to the dry ingredients and mix with the dough hook for 10 minutes. Leave the dough in the bowl, cover with cling film and put in a warm place for 20 minutes to allow the yeast to work.

Divide the dough equally into two pieces. Leave to rest for 10 minutes covered with a tea towel in a warm place. Lightly dust a baking tray with flour.

Using a rolling pin, roll out each half of the dough until it’s 20cm in diameter. Place onto the floured baking tray and spoon the tomato sauce all over the pizza base, leaving a 1cm rim clear around the edge. Cover with your chosen toppings and leave to rest for 20 minutes.

Preheat the oven to 220°C. When it’s ready, bake the pizza for 8 minutes.

GET AHEAD

This dough can be made the day before, but it’s important to line a baking tray with non-stick baking paper brushed with oil. The dough can then be portioned and placed on the tray and covered with another layer of non-stick baking paper brushed with oil, followed by cling film, which will stop a skin from forming. Refrigerate overnight and remove from the fridge 20 minutes before required.

gluten-free pasta dough

If you want to go to the trouble of making fresh pasta, perhaps for a favourite pasta dish, a special occasion or a dinner party, then this recipe is very straightforward. It will take a little bit of labour if you don’t have a pasta machine, but you will be pleased with the end result.

SERVES 8

150g gluten-free rice flour

50g gluten-free cornmeal

3 large eggs

2 tbsp xanthan gum

1 tbsp cornflour

1 tbsp extra virgin olive oil

pinch of fine sea salt

gluten-free plain white flour blend, for dusting

Place all the ingredients in a food processor and blitz to a rough dough. Dust your worktop with the plain flour. Tip the dough out onto the dusted surface and knead for 3–5 minutes, until smooth. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

Cut the dough into four pieces, then carefully roll out each portion with a rolling pin until it’s 1cm thick. At this point, roll it out using a pasta machine. (If you don’t have a pasta machine, roll the dough with a rolling pin as thinly as possible, flouring the work surface as you go.) Start with the widest setting and feed the dough through the machine. Move the setting on the pasta machine down a notch and feed the dough through again. Continue with this process until the dough is at the required thickness, which is usually the second-last setting on the pasta machine. At this point the pasta dough can be cut into whatever shape you require, or change the setting on the pasta machine and run it through again for spaghetti, etc. Cover the pasta with a damp tea towel to prevent it from drying out.

The pasta is now ready to cook in boiling salted water. It should take 4–5 minutes to cook, depending on the thickness of the pasta.

GET AHEAD

Covered and stored in the fridge, this dough will last for up to a week.