Thai tofu curry p59
Lentil and aubergine ragu p61
Jerk chicken p63
Cauliflower & broccoli pizza p66
Hearty potato stew
By James Wythe (www.healthylivingjames.co.uk)
GF DF EF V
Serves 4-6 | Prep 15 mins | Cook 35 mins | Calories 342 (per serving)
3 large garlic cloves, peeled, crushed
1 red onion, peeled, diced
350g (12oz) mushrooms, chopped
60ml (2fl oz) tamari
4 carrots, peeled, chopped
3 celery stalks, chopped
500g (1lb 1oz) baby potatoes, halved
1 tin of green lentils, drained, rinsed
1 rosemary stem, finely chopped
3 bay leaves
2 x 400g (14oz) tins of chopped tomatoes
300ml (10fl oz) gluten-free vegetable stock
2 tbsp cacao powder
1 Heat a little olive oil in a large pan, add the garlic, onion, mushrooms and tamari, then cook for 5 minutes.
2 Add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes stock and cacao powder, stirring until well mixed.
3 Cover, then allow to simmer for about 30 minutes.
4 Serve with brown rice or quinoa and top with fresh parsley (optional)
TIP You can store this in the fridge in a sealed container for a couple of days.
Vegetable and quinoa casserole
GF EF V
Serves 4-6 | Prep 20 mins | Cook 50 mins | Calories 353 (per serving)
FOR THE CASSEROLE
750g (1lb 8oz) floury potatoes, peeled, cut into chunks
175g (6oz) quinoa, rinsed, drained
500ml (18fl oz) gluten-free vegetable stock
3 tbsp butter, melted
100ml (3½fl oz) whole milk
2 tbsp olive oil, plus extra for brushing ½ a white cabbage, shredded
1 large courgette, shredded
1 large carrot, peeled, shredded
2 tbsp flat-leaf parsley, finely chopped, plus extra to serve salt and freshly ground black pepper
FOR THE SAUCE
1 tbsp olive oil
1 small garlic clove, peeled, chopped
425g (15oz) tinned plum tomatoes a pinch of caster sugar
2 tbsp basil, chopped
1 Preheat the oven to 190°C/Gas Mark 5.
2 Cook the potatoes in a large pan of salted, boiling water until tender to the tip of a knife, about 20 minutes.
3 At the same time, combine the quinoa and stock in a heavy-based saucepan. Bring to the boil, cover with a lid, then cook over a low heat until tender to the bite, about 20 minutes.
4 Drain the potatoes and quinoa when ready. Tip the potatoes back into the pan they were cooked in, mashing with the butter and milk until smooth.
5 Heat the olive oil in a large sauté pan set over a medium heat until hot. Add the cabbage, courgette, carrot and a generous pinch of salt, sweating until softened, about 6-8 minutes.
6 Add the cooked quinoa, sweated vegetables and chopped parsley to the mashed potato, mixing until combined.
7 Season to taste with plenty of salt and pepper. Spoon into a rectangular baking dish, smooth the top flat, then brush with some olive oil.
8 Bake for 30-40 minutes until goldenbrown at the edges.
9 For the tomato sauce: In the meantime, heat the olive oil in a pan set over a medium heat until hot. Add the garlic and sauté for 30 seconds before stirring in the plum tomatoes, sugar and a splash of water.
10 Bring to a simmer, then cook over a low heat until thickened, about 15 minutes. When ready, stir in the chopped basil and some salt and pepper to taste.
11 Remove the casserole from the oven when ready. Let stand for 5 minutes, before serving with a garnish of chopped parsley and the tomato sauce on the side.
Recipe development and food photography © Stockfood, The Food Media Agency
Thai tofu curry
By James Wythe (www.healthylivingjames.co.uk)
GF DF EF V
Serves 4 | Prep 15 mins | Cook 15 mins | Calories 664 (per serving)
1 red onion, peeled, sliced
2 garlic cloves, peeled, crushed a thumb-sized piece of ginger, finely chopped