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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.'

Mushroom Frittata

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This filling vegetarian frittata makes a great lunch – or serve it with potatoes and salad for a hearty evening meal

Mushroom Frittata

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • A knob of butter
  • 350 g 12oz brown closed cup mushrooms
  • 1 small clove garlic crushed
  • 8 eggs beaten
  • Pinch of freshly ground nutmeg
  • 50 g 2oz Gruyère cheese
  • Salt and freshly ground black pepper

Instructions
 

  • Melt the butter in a non-stick pan, add the mushrooms and garlic. Season with salt and pepper and sauté for 6-8 mins until golden and tender.
  • Meanwhile beat the eggs and nutmeg in a large bowl and season well. Pour into the pan and stir well, cook over a gentle heat for a minute. Shake the pan to level the frittata, cover with a baking sheet or a pan lid and cook over a gentle heat for 6-8 mins or until the egg is almost set.
  • Scatter over the remaining cheese and cook under a hot grill for a further 4-5 mins until the top is golden and set.
  • Leave to cool in the pan for pan for 5 mins before cutting into wedges and serving warm.

Notes

You can eat this frittata cold if you prefer - it makes a great picnic dish.

Cheese and Mustard Pasta

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A quick and easy pasta dish that’s perfect for a mid-week supper

Cheese and Mustard Pasta

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 150 g 5oz quick-cook pasta, eg, penne
  • ½ x 200ml carton crème fraîche
  • 100 g 3½oz mature Cheddar cheese, grated
  • 1 level tablespoon wholegrain mustard
  • Salt and freshly ground black pepper
  • Olive oil for drizzling
  • 1-2 slices white bread crusts removed and cubed
  • 2-3 individual ovenproof dishes

Instructions
 

  • Set the oven to Gas Mark 6 or 200°C.
  • Cook the pasta in boiling water for the length of time directed on packet, or until just tender, then drain the pasta well into a colander.
  • Tip the crème fraîche into the hot pan and place it on the hob to heat, then add most of the cheese, mustard and seasoning and mix until the cheese melts. Return the pasta to the pan and stir well to coat in the sauce.
  • Divide the mixture between the ovenproof dishes and scatter the cubed bread on top, and then the reserved cheese.
  • Bake the pasta for about 10-15 minutes, or until the cheese melts and the cubes of bread turn light golden in colour. Serve immediately.
  • Sue's tip: To save putting on the oven, these can also be browned under the grill, but take care that the bread doesn't burn