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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven October 2019 > Midweek MEALS

Midweek MEALS

Create restaurant- quality meals in your own k itchen…

Spicy prawn pilau

By WW

GF SF EF

Serves 4 | Prep 5 mins plus standing | Cook 20 mins | Calories 414 (per serving)

calorie-controlled cooking spray 1 onion, peeled, diced 2 tbsp gluten-free korma curry paste 1 large carrot, peeled, grated 250g (9oz) basmati rice, rinsed 600ml (1pt) hot gluten-free vegetable stock, made with 1 stock cube 150g (5½oz) cooked and peeled prawns 150g (5½oz) frozen peas juice of ½ a lime, plus wedges to serve a large handful of fresh coriander, roughly chopped 1 red chilli, deseeded and thinly sliced, to serve raita or yoghurt, to serve

1 Mist a large, deep pan with cooking spray and fry the onion and curry paste over a medium heat for 5 minutes until the onion has softened.

2 Add the carrot and cook for a further minute, add the rice, stir to combine, then cook for another minute.

3 Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the prawns and peas, then cover and remove the pan from the heat. Let stand for 5 minutes, until the peas and prawns are heated through.

4 Stir in the lime juice and half the coriander, then season to taste. Divide between bowls, top with the remaining coriander and the sliced chilli, then serve with the lime wedges.

Mussels with bacon and wine

By WW GF SF DF EF

Serves 4 | Prep 15 mins | Cook 15 mins | Calories 678 (per serving)

1kg (2lb 2oz) mussels 1 tbsp olive oil 1 shallot, peeled, finely chopped 200g (7oz) unsmoked bacon medallions, roughly chopped 2 garlic cloves, peeled, thinly sliced 100ml (3½floz) dry white wine 15g (¾oz) fresh flat-leaf parsley, roughly chopped 4 x 50g (1¾oz) slices of gluten-free sourdough bread

1 Clean the mussels under running water, removing any beards. If any mussels are open, tap them lightly on your kitchen counter. If they stay open, discard them.

2 Put the oil in a large pan and fry the shallot and bacon over a medium heat for 2-3 minutes. Stir in the garlic and cook for a further minute.

3 Pour in the wine and simmer for 1 minute. Add the mussels, then cover and cook for 5 minutes or until the mussels have opened, shaking the pan every now and then. Discard any mussels that stay shut and, using a slotted spoon, transfer the remainder to a large bowl and cover to keep warm.

4 Bring the mussel cooking liquid to a gentle boil and cook for 2-3 minutes until slightly reduced. Turn off the heat, then stir in half the parsley. Return the mussels to the pan and season to taste. Scatter over the remaining parsley and serve with the bread on the side.

TIP Serve with a mixed green salad on the side.

Simple tomato & basil risotto

By WW

GF SF EF V

Serves 4 | Prep 5 mins

Cook 25 mins | Calories 354 (per serving)

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal recipes and tonnes of news, features and latest products to get your teeth into. And the best thing about October is it's the beginning of autumn and the best thing about autumn is the cooking – comfort cooking to be precise. We have a delicious section of hearty, warming recipes to begin this march towards winter. We taste test a few comfort food offerings, which means you can skip out the prep in the kitchen, but still attain that autumnal glow on your plate. Also this issue, we learn how to keep up your winter health, visit some families dealing with coeliac disease, champion Halloween and bust some of those myths about eating gluten-free. Enjoy!