Healthy Recipes

Pot-Roast Chicken

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Serve this tender pot-roast chicken dish with mash and sweet baby onions braised in vinegar. And the dinner is completely gluten-free too.

Pot-Roast Chicken

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Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Servings 4

Ingredients
  

  • 1 x 1.25kg fresh chicken
  • 1 large lemon halved
  • 600 g baby onions or shallots peeled but with the root left on
  • 1 small bunch fresh thyme
  • 125 ml dry white wine
  • 1 x 10g glutenfree chicken stock cube
  • 3 tbsp balsamic vinegar
  • 2 tsp caster sugar
  • 100 g unsalted butter cubed
  • 2 tbsp cornflour
  • 4 tbsp water
  • Salt and freshly ground black pepper
  • Mashed potato to serve

Instructions
 

  • Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
  • Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
  • Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
  • Once cooked, remove the chicken and thyme stalks from the pan.
  • Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
  • Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
  • Serve the chicken whole or jointed on a large plate with the onion stew alongside.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'

Borlotti Bean Bake

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This cheesy borlotti bean, chilli and pine nut bake goes well with gluten-free pasta for a tasty dinner that’s wheat-free.

Borlotti Bean Bake

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 200 g gluten-free pasta shapes
  • 2 tbsp olive oil
  • 1 x 425g can borlotti beans well drained
  • Finely grated zest of 1 large lemon
  • 40 g pine nuts
  • 4 tbsp roughly chopped fresh parsley
  • Pinch or two of dried chilli flakes
  • 350 ml double cream
  • 1 x 10g gluten-free vegetable stock cube
  • 200 g mozzarella cheese sliced or 50g Parmesan cheese, grated (optional)
  • Salt and freshly ground black pepper
  • Green salad with rocket and onion to serve

Instructions
 

  • Preheat the oven to 220°C (425°F, gas mark 7). Cook the pasta for half the time stated on the pack. Drain well. Toss in the olive oil to stop the pasta sticking together.
  • Meanwhile, place the beans, lemon zest, pine nuts, parsley and chilli in a bowl and mix well. Add the pasta to the bean mixture.
  • Place the cream and stock cube in a small pan, bring to the boil, whisk well to dissolve the cube, then pour over the bean mixture and stir well. Taste, then season if needed.
  • Spoon the mixture into a 28 x 28 x 4cm baking dish. Top with the sliced mozzarella or grated Parmesan, if using, and cook for 20-25 mins or until well browned.
  • Once cooked, remove from the oven and cool for 5 mins before eating, or it will be too hot! Serve with a green salad with plenty of onion and rocket.
  • This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery (Kyle Cathie, £19.99) with photography by Steve Lee, available from Amazonwww.vickery.tv

Notes

Phil says: 'The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.'

Wheat Free Mini Muffins

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Wheat free mini muffins are stuffed with Parma ham and button mushrooms to make gluten free canapes that are so easy to make

Wheat Free Mini Muffins

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 6 slices Parma ham or prosciutto
  • 10 g butter
  • 100 g button mushrooms finely sliced
  • 2 medium eggs beaten
  • 3 tbsp milk
  • 1/2 tsp English mustard
  • 50 g Cheddar grated

Instructions
 

  • Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.
  • Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.
  • Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.

Notes

Make up to 2 days in advance, reheating in a hot oven for a few mins.

Orange Fairy Cakes

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These dairy-free, gluten-free fairy cakes taste as good as they look and great for any allergy sufferers. Tuck in for a tasty guilt-free treat.

Orange Fairy Cakes

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 125 g 4oz gluten-free plain white flour
  • 1 level tsp gluten-free baking powder
  • 125 g 4oz dairy-free spread
  • 90 g 3oz Fruisana fruit sugar, plus 1 extra tbsp (alternatively, use 125g/4oz caster sugar)
  • 2 medium eggs
  • Grated rind and juice 1 large orange
  • 8 muffin tins lined with fairy-cake paper cases

Instructions
 

  • Set the oven to 190°C (375°F, gas mark 5).
  • Put the flour, baking powder, spread, sugar and eggs in a mixing bowl; add half the grated orange rind and 1tbsp water.
  • Beat well with a wooden spoon until mixed. Spoon the mixture into the paper cake cases.
  • Bake for 15 mins. Remove the cakes from the muffin tins and place on a wire rack to cool.
  • Heat the orange juice in a small pan with the extra tbsp of sugar. Boil until syrupy.
  • Pour over the hot cakes, then sprinkle with the rest of the grated orange rind. Leave to cool before serving.

Notes

Whisper it: if everyone's allergy-free, these cakes are just as delicious made with butter and plain flour.

Gluten-Free Fresh Lemon Tart

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The Great British Bake Off’s gluten-free fresh lemon tart is citrus sweet and easy to make at home. For a special occasion there is little to beat a lemon tart. The shortbread-like crust for this one is made in a food processor with ground almonds and cornflour instead of flour, and is simply pressed into the tin. The filling is also made in the processor, from whole lemons blitzed with eggs, sugar, cornflour and butter. Those on a gluten-free diet can enjoy the tart along with everyone else. After baking, it is vital that the tart has time to cool and then chill in order to firm up the filling, so be sure to plan ahead.

Gluten-Free Fresh Lemon Tart

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Prep Time 1 hr
Cook Time 55 mins
Total Time 1 hr 55 mins
Servings 8

Ingredients
  

For the crust

  • 200 g ground almonds
  • 35 g cornflour
  • 50 g caster sugar
  • 100 g unsalted butter chilled and diced

For the filling

  • 2 medium unwaxed lemons preferably thin-skinned
  • 15 g cornflour
  • 185 g caster sugar
  • 1 medium egg plus 1 yolk, at room temperature
  • 100 g unsalted butter melted and cooled
  • Icing sugar for dusting
  • If you fancy making our original lemon tart then try our classic recipe.

Instructions
 

  • To make the crust, put the ground almonds, cornflour and sugar into a food processor and ‘pulse’ just to combine. Add the butter and blitz just until the mixture looks like fine crumbs. Tip the crumbs into the buttered tin and press evenly over the base and up the sides (right to the rim) using the back of a spoon – the crust will be about 5mm thick. Chill for 20 minutes.
  • Heat the oven to 180°C/350°F/gas 4 and put the baking sheet into the oven to heat up. Bake the crust for 12–16 minutes until a very light gold colour.
  • Meanwhile, make the topping. Set the lemons on a large plate (to catch all the juice) and trim off the ends. Cut each lemon into 8 wedges, removing the pips. Cut each wedge across in half and put into the food processor. Combine the cornflour and caster sugar and add to the processor bowl. Blitz just until the lemon is coarsely chopped. Add the egg and yolk and blitz briefly until combined. With the machine running, pour in the cooled butter through the feed tube. Stop the machine as soon as all the butter has been added – the mixture won't be smooth but should have a few visible tiny pieces of lemon.
  • Remove the crust from the oven and set it (in its tin) on the heated baking sheet. Turn down the oven temperature to 170°C/325°F/gas 3. Pour the lemon mixture into the hot crust to fill it almost up to the rim. Carefully return to the oven and bake for 30–35 minutes until the lemon filling is just starting to colour and is firm when you gently jiggle the baking sheet.
  • Remove from the oven and leave to cool completely, then cover lightly and chill for at least 3 hours, or overnight. To serve, run a thin, round-bladed knife around the inside of the tin to loosen the crust, then carefully unmould the tart. Dust with icing sugar and serve with whipped cream or ice cream. Store in an airtight container in the fridge. Best eaten within 2 days.

Notes

For this recipe you will need: 1 x 20.5cm round, deep, loose-based sandwich tin, greased with butter; a baking sheet

Gluten-Free and Sugar-Free Banana Bundt Cake

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This delicious banana cake is both gluten-free and sugar-free too! It doesn’t miss out on any flavour though, especially if you use brown bananas as they’ll be really ripe and full of sweetness. The non-dairy spread and gluten-free flour makes this cake that little bit healthier. This cake is cooked in a bundt tin, but you can use a standard round cake tin if preferred. If you want to give this cake a shine, drizzle with icing sugar and water.

Gluten-Free and Sugar-Free Banana Bundt Cake

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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 14

Ingredients
  

  • 3 tsps ground chia seeds buy them ready ground, or grind whole seeds in a coffee grinder
  • 3 tbsps water
  • 2 very ripe bananas
  • 250 g non-dairy spread or coconut oil
  • 340 g gluten-free plain flour of choice
  • 3⅓ tsps baking powder
  • 1 tsp salt
  • 225 g xylitol
  • 1 tsp vanilla extract

You will also need

  • 22 –23-cm bundt/ring pan the hole in the middle should be about 10 cm wide or 23-cm round cake pan, greased

Instructions
 

  • Preheat the oven to 160˚C/320˚F/Gas mark 3. Put the ground chia seeds in a small bowl with the water. Whisk the seeds into the water with a fork until the mixture starts to feel like the consistency of a beaten egg – in fact, what you have are 3 “chia eggs” that play the same role as eggs in plant-based baking recipes. Place in the fridge.
  • Meanwhile, mash the bananas with a fork and set aside. Put the spread or coconut oil in a saucepan over low heat and leave just until softened.
  • In a large bowl, sift together the flour, baking powder, salt and xylitol. Add the vanilla extract, chia mixture, and soft spread or coconut oil and
  • stir well. Gently fold in the bananas.
  • Spoon the mixture into the prepared baking pan and bake in the preheated oven for 40 minutes. Reduce the temperature to 55˚C/131˚F/Gas Mark 1 or the lowest your oven will go. Bake for a further 20 minutes. Cover the cake with foil if it’s looking brown on top but it’s not baked all the way through yet.
  • Remove the cake from the oven and allow to cool for 15 minutes before serving.

Notes

Store in an airtight container for up to 3 days.

Gluten-Free Raisin and Cinnamon Bread

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This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.

Gluten-Free Raisin and Cinnamon Bread

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 10

Ingredients
  

  • 350 g gluten-free white bread flour
  • 150 g raisins
  • 2 level tsp easy-bake fast-action dried yeast
  • 1 tbsp ground cinnamon
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250 ml milk
  • 1 large egg
  • 4 tbsp sunflower oil
  • 1 tsp vinegar

You will need

  • 1 lb loaf tin buttered

Instructions
 

  • Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
  • Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
  • Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
  • Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

Notes

Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
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Dairy and Gluten-Free Vegetable Lasagne

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A classic Italian lasagne is always a winner. This roast vegetable version is delicious – and it’s dairy- and gluten-free!

Dairy and Gluten-Free Vegetable Lasagne

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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 1 x 200g 7oz pack gluten-free (rice and corn) lasagne
  • 30 g 1oz dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated

For the filling

  • 2 cloves garlic left whole
  • 1 medium red onion peeled and cut into wedges
  • 2 heads fennel trimmed, cut into large wedges
  • 1 red and 1 yellow pepper de-seeded and cut into chunks
  • 2 large courgettes trimmed and cut into thick slices
  • A few sprigs of thyme or a good tsp dried mixed herbs
  • 3 tbsp olive oil
  • Salt and ground black pepper
  • 2 tsp vegetable bouillon
  • 90 g 3oz red lentils

For the cheese sauce

  • 60 g 2oz dairy-free soya spread
  • 30 g 1oz wheat-free flour mixed with 30g (1oz) pure cornflour
  • 1 level tsp mustard powder
  • 1 litre 1¾ pints organic dairy-free soya milk
  • 30 g 1oz dairy-free Cheddar-style cheese, grated
  • Salt pepper and grated nutmeg

Instructions
 

  • To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.
  • Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.
  • Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.
  • To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don't worry too much about little lumps. Season with salt, pepper and nutmeg.
  • Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.
  • Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.

Notes

Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.

Gluten-Free Bacon and Cheese Muffins

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You can whip up a batch of these delicious gluten-free bacon and cheese muffins in next to no time. Eat them warm just as they are for breakfast or as a snack, or serve with soup for lunch. Use can also use them as a replacement for bread rolls, split and filled with soft cheese and tomatoes. They freeze well so why not make a batch so you always have some to hand. They’re ideal for packed lunches, for the office and school,l and when you’re out for the day and not sure if gluten-free food is going to be available.

Gluten-Free Bacon and Cheese Muffins

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 3 rashers smoked bacon
  • 70 g fine polenta or cornmeal
  • 70 g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 75 g mature Cheddar finely grated
  • 4 tbsp natural yogurt
  • 2 tbsp vegetable oil
  • 2 eggs
  • Pinch of cayenne pepper

Instructions
 

  • Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease 6 holes of a muffin tin and line the bases with circles of baking paper (or line with paper muffin cases). Grill or fry the bacon until crisp, finely chop and set aside.
  • Place the polenta in a bowl and sift in the flour, baking powder, bicarbonate of soda and cayenne pepper. Season with salt and freshly ground pepper and stir in the Cheddar and chopped bacon.
  • In a separate bowl beat together the yogurt, oil and eggs. Add the dry ingredients and stir lightly and quickly to mix. The mixture should still be a bit lumpy, if over mixed the muffins will be heavier.
  • Divide the mixture between the muffin tins and bake for 20-25 mins until golden and just firm to the touch. Cool in the tin for 5 mins before turning out. Serve warm or cold.

Notes

For vegetarians replace the bacon with 50g cooked and chopped mushrooms or 75g wilted spinach, squeezed of excess liquid and finely chopped. Also ensure the cheese you use is suitable for vegetarians.