Gluten-Free HEAVEN Midweek MEALS

Frittata lasagne, p44

Veggie hash, p51

Moqueca de palmitos, p46

Crispy tofu banh mi, p50

Pan-fried provolone

By Ursula Ferrigno

GF SF EF

Serves 4 | Prep 10 mins | Cook 10 mins | Calories 635 (per serving)

4 tbsp olive oil, for frying 2 garlic cloves, peeled, crushed 700g (1½lb) provolone cheese, cut into 2.5x1cm (1x½in) strips 4 tsp freshly chopped oregano 4 tbsp white wine vinegar or a little balsamic vinegar good-quality extravirgin olive oil, to serve your favourite gluten-free bread to mop up the juices

1 Heat the olive oil in a large frying pan/ skillet set over a low heat. Sauté the garlic until coloured, then discard. Add the cheese, arranging it in a single layer. Cook for 3-4 minutes on each side, without allowing the cheese to burn. Transfer to a serving plate.

2 Pour over the vinegar and sprinkle with oregano. Serve immediately with a little oil on top and some great bread.

Frittata lasagna

By Ursula Ferrigno

GF SF

Serves 4 | Prep 10 mins | Cook 30 mins | Calories 461 (per serving) 8 extra large free-range eggs 125g (4½oz) Parmesan, grated, plus extra for topping a handful of basil, finely chopped a handful of flat-leaf parsley, finely chopped 4 tbsp olive oil 125g (4½oz) passata/strained tomatoes or homemade tomato sauce 200g (9oz) ricotta or buffalo mozzarella, grated 250g (9oz) spinach, chopped and stems removed sea salt and freshly ground black pepper

1 Combine the eggs and Parmesan in a bowl, season with salt and pepper and add the basil and parsley.

2 Heat 1 tbsp oil in a large frying pan/ skillet and add 3 tbsp egg mixture. Cook over a medium heat for 4 minutes to make a frittata. Flip the frittata and cook the other side until lightly golden on both sides.

3 Remove from the pan and repeat until all the oil and egg mixture is used up and you have a stack of frittatas.