Gluten Free Recipes

Beetroot, apple and ginger juice

/in , , , , /by

 

Beetroot, apple and ginger juice

Feel refreshed, rejuvenated and ready to go with this vibrant juice recipe, made with just three ingredients
Print Recipe
Total Time 10 mins
Servings 2
Calories 74 kcal

Ingredients
  

  • 200 g beetroots peeled and quartered
  • 2 eating apples quartered
  • 2 thumb-sized pieces ginger

Instructions
 

  • Push the beetroots, apples and ginger through a juicer, or alternatively, chop the beetroot and apple, and whizz in batches with 300-350 ml of water in a high-powered blender until completely smooth, then strain through a fine sieve, really pushing it through. Pour into two glasses filled with ice.

Pan-fried salmon with watercress sauce

/in , , /by

Pan-fried salmon with watercress sauce

Serve your summery fried salmon with a vibrant (and nutritious) watercress sauce, made all the more interesting with dill, lemon, crème fraîche and capers
Print Recipe
Total Time 20 mins
Servings 2
Calories 707 kcal

Ingredients
  

  • 90 g watercress
  • a handful dill
  • 100 g crème fraîche
  • 1 lemon zested and juiced
  • 1/2 tsp black peppercorns ground
  • 2 tbsp olive oil
  • sunflower oil
  • 2 salmon skin-on fillets
  • a knob unsalted butter
  • 1 tbsp capers drained
  • boiled new potatoes to serve
  • steamed green veg (such as long-stemmed broccoli) to serve

Instructions
 

  • Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon.
  • Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute.
  • Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like.

Asparagus and salmon parcels

/in , , /by

Asparagus and salmon parcels

Wrap salmon in parcels with asparagus, dill and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal
Print Recipe
Total Time 45 mins
Servings 2
Calories 516 kcal

Ingredients
  

  • 250 g asparagus trimmed
  • 2 x 120 g salmon fillets skin removed
  • 1 clove garlic crushed
  • 1 lemon zested and juice, plus wedges to serve
  • 2 tbsp butter
  • a handful dill chopped
  • 1 tbsp capers
  • 300 g new potatoes halved, large ones quartered
  • 75 g frozen peas

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 20cm squares of baking paper and put each on top of a large piece of foil. Divide the asparagus between the squares of baking paper with the salmon fillets on top and season generously. Divide the garlic, lemon zest and juice, butter, dill and capers, then gather up the sides of the parcels to seal completely. Lift onto a baking tray and put into the oven for 15-20 minutes or until the salmon is cooked through.
  • Meanwhile, cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes until tender to the point of a knife, adding the peas to the water for the final minute of cooking, then drain well.
  • Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and more lemon wedges, if you like.

Thai watermelon salad

/in , , , /by

Thai watermelon salad

Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer
Print Recipe
Total Time 20 mins
Servings 4
Calories 131 kcal

Ingredients
  

  • 3 tbsp palm sugar or soft brown sugar
  • 5 tbsp fish sauce
  • 2 cloves garlic roughly chopped
  • 3 bird’s eye chilli
  • 500 g watermelon seeds removed and cut into chunks
  • 1 tbsp roasted peanuts roughly chopped
  • a handful of leaves mint shredded
  • a handful of leaves Thai basil shredded

Instructions
 

  • Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

Honey sesame chicken with long-stemmed broccoli

/in , , , , /by

Honey sesame chicken with long-stemmed broccoli

Slather hunks of tender chicken breast in a sweet, sharp sauce and pair with leafy greens for a protein-rich meal
Print Recipe
Total Time 25 mins
Servings 2
Calories 379 kcal

Ingredients
  

  • 2 tsp toasted sesame oil
  • 2 chicken breasts cut into pieces
  • 2 cloves garlic finely chopped
  • 4 spring onions cut into 3cm pieces
  • 300 g long-stemmed broccoli trimmed
  • 1 tbsp sesame seeds toasted

SAUCE

  • 1 tbsp cornflour
  • 1 tbsp rice vinegar
  • 1 tbsp runny honey
  • 1 tbsp tomato ketchup

Instructions
 

  • Heat the sesame oil in a non-stick frying pan over a high heat and fry the chicken breast pieces with lots of seasoning for 5 minutes or until starting to turn golden, then add the garlic and cook for a minute.
  • Meanwhile, whisk together the cornflour and rice vinegar, then add the remaining sauce ingredients along with 100ml of water. Tip this into the pan along with the spring onion pieces and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened.
  • Cook the broccoli in a large pan of lightly salted boiling water for 3-4 minutes or until cooked through, then drain well. Divide the broccoli between two plates then pile on the chicken and sauce, and scatter over the sesame seeds.

New potato salad with aïoli

/in , /by

 

New potato salad with aïoli

Crisp, golden potatoes are paired with fresh radish and zingy aïoli in this summery dish (a great side for your next barbecue)
Print Recipe
Total Time 50 mins
Servings 8 as a side
Calories 490 kcal

Ingredients
  

  • 1 kg baby new potatoes
  • 80 g salted butter
  • 1 onion large, finely chopped
  • 2 cloves garlic crushed
  • 1 tsp yellow mustard seeds lightly crushed
  • 2 tsp coriander seeds lightly crushed
  • 1 tsp Dijon mustard
  • 1 lemon juiced
  • 200 g radishes thinly sliced
  • 1 bunch dill roughly torn

AIOLI

  • 2 egg yolks
  • 2 large cloves garlic crushed
  • 2 lemons juiced
  • 250 ml olive oil plus extra for frying

Instructions
 

  • Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Drain and cool.
  • Cook the butter and onion in a large frying pan for 5 minutes or until turning translucent. Add the garlic and fry for another 5 minutes. Add the mustard seeds and coriander seeds, and fry until starting to smell fragrant. Add the dijon mustard and juice of 1 lemon and mix. Transfer to a bowl.
  • Tip the cooled potatoes onto a clean worksurface and use the flat side of a knife to lightly squash each one. Fry the potatoes in a little more oil in a large non-stick frying pan for 10-15 minutes or until starting to crisp up. Tip onto kitchen paper to drain.
  • In the meantime, make the aïoli. Put the egg yolks, garlic, lemon juice and plenty of seasoning in a small blender, and whizz until smooth. Slowly drizzle in the olive oil while still blending on a low speed, until it emulsifies, thickens and is smooth.
  • Put the crispy smashed potatoes into a bowl and mix in most of the onion butter and sliced radishes.
  • Spread the aïoli across a platter and pile the potatoes on top. Finish with a drizzle of the remaining butter and lots of fresh dill.

Super-seedy salad with tahini dressing

/in , , /by

This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing

Super-seedy salad with tahini dressing

Our gut-friendly recipe also uses sourdough as it’s easy on the gut. Although made using a fermented starter, much of the beneficial bacteria is lost during the baking process. However, because fermentation starts to break down the flour proteins it’s a much easier bread to digest.
Print Recipe Pin Recipe

Ingredients
  

  • stale sourdough 1 slice torn into chunks
  • mixed seeds 50g
  • cumin seeds 1 tsp
  • coriander seeds 1 tsp
  • dried chilli flakes a good pinch
  • spray oil
  • baby kale 50g
  • long-stemmed broccoli 75g blanched for a few minutes then roughly chopped
  • red onion ½ thinly sliced
  • cherry tomatoes 100g halved
  • flat-leaf parsley ½ a small bunch torn
  • DRESSING
  • natural yogurt 100ml
  • tahini 1 tbsp
  • lemon 1 juiced

Instructions
 

  • STEP 1
  • Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
  • STEP 2
  • Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.

Notes

Adapted from livemagazine.com

Bean & barley soup

/in , , , /by

Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley.

Bean & barley soup

Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Print Recipe Pin Recipe

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 1 fennel bulb quartered, cored and sliced
  • 5 garlic cloves crushed
  • 400 g can chickpea drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 600 ml vegetable stock
  • 250 g pearl barley
  • 215 g can butter beans drained and rinsed
  • 100 g pack baby spinach leaves
  • grated parmesan to serve

Instructions
 

  • Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
  • Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
  • Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

Creamy chicken & asparagus braise

/in , , , /by

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce

Creamy chicken & asparagus braise

This delightfully summery, low-calorie, low-fat dish packs in plenty of greens and has a yogurt, tarragon and garlic sauce.
Print Recipe Pin Recipe

Ingredients
  

  • 2 skinless chicken breasts about 150g each
  • 10 medium asparagus spears each cut into 3
  • 1 large or 2 small leeks well washed and thickly sliced
  • 3 celery sticks sliced
  • 200 ml reduced-salt vegetable bouillon
  • 140 g frozen peas
  • 1 egg yolk
  • 4 tbsp natural bio yogurt
  • 1 garlic clove finely grated
  • ⅓ small pack fresh tarragon chopped
  • new potatoes to serve (optional)

Instructions
 

  • Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides.
  • Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.
  • Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like.

Notes

Adapted from bbcgoodfood.com