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Digital Subscriptions > Gluten-Free Heaven > Mar 2019 > LUNCHTIME RECIPES

LUNCHTIME RECIPES

Turn the table into a feast of taste and colour…

Lunch RECIPES

WE LOVE… TWO POTATO GRATIN pg38 // OLIVE MUFFINS pg42 // FRENCH ONION SOUP pg44 //

For the parsnip, kale and beetroot salad, see page 41

Spinach, pepper and tomato tortilla bake

By Lakeland (www.lakeland.co.uk)

GF SF EF V

Serves 4-6 | Prep 15 mins | Cook 40-45 mins | Calories 161 (per serving)

5 gluten-free soft tortillas a little olive oil, for greasing

200g (7oz) baby spinach

200g (7oz) roasted red peppers (from a jar in brine), torn into large pieces

3 large tomatoes, sliced

175g (6oz) mature Cheddar cheese, grated

350g (12oz) jar of tomato and basil pasta sauce salt and freshly ground black pepper basil leaves, to garnish

1 Preheat the oven to 180°C/Gas Mark 4. Grease a springform pan with a little olive oil.

2 Put the spinach into a colander and slowly pour over a kettleful of boiling water to wilt the leaves. Run under the cold tap for a few moments, then drain well, squeezing out the surplus moisture.

3 Reserve a few slices of pepper, tomato and a handful of grated cheese. Place a tortilla over the base of the pan, spread with a quarter of the pasta sauce, then top with pepper slices, cheese and a little salt and pepper. Add a second tortilla and spread with another quarter of the sauce, then top with tomatoes and grated cheese.

4 Add a third tortilla and top with sauce, all the spinach and more cheese. Place the fourth tortilla on top, spread with the rest of the sauce and add a layer of tomatoes. Finish with the last tortilla, arrange the reserved pepper and tomato slices on top and sprinkle with the reserved cheese.

5 Bake in the oven for 40-45 minutes. Cool for a few minutes in the tin, then slice into wedges, garnish with basil leaves and serve with salad.

Two-potato Cheddar and Parmesan gratin

By Lakeland (www.lakeland.co.uk)

GF SF EF V

Serves 6-8 | Prep 15 mins | Cook 45 mins | Calories 232 (per serving)

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About Gluten-Free Heaven

Welcome to the March issue of Gluten-Free Heaven. This month we pay special attention to the most important meal of the day – breakfast – and feast on bright and tasty treats to give you the energy you need to power though the day. We feature French toast stacks, both a sweet and savoury breakfast pizza, bagels, granola, kedgeree and much more. Also this month we look at how to cook for fitness with England rugby star James Haskell, discover the best cafes on the high street, treat ourselves to some incredible St Patrick's Day meals including Irish stew, Guinness soda bread, potato cakes and colcannon. We also look at how to plan the perfect gluten-free wedding and of course feature the latest products, news tips and tricks to make your gluten-free life hassle free and delicious!