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Light & Healthy New Year!

January is known as one of the toughest months of the year; make it better with delicious, light and healthy meals…
All recipe development and food photography on pages12-17 © Stockfood, The Food Media Agency

Avocado nuggets with a creamy horseradish dip


Serves 4 | Prep 25 mins | Cook 20 mins | Calories 545 (per serving)


250g (9oz) reduced-fat crème fraîche

juice of 1 lemon

2 tbsp fresh horseradish, grated

A handful of basil leaves

½ tsp salt

¼ tsp freshly ground black pepper


1 ltr (35floz) vegetable oil, for deep-frying

100g (3½oz) cornflour

1 tsp paprika

2 large free-range eggs, beaten with 2 tbsp water

150g (5½oz) gluten-free panko breadcrumbs

3 avocados, halved, pitted, peeled, cut into wedges


flaked sea salt

1 lemon, cut into wedges

small basil leaves

1 Combine all the ingredients for the dip in a food processor. Blend on high until smooth, thinning out with a little water to achieve the right consistency.

2 Transfer to a small serving bowl, cover, then chill until ready to serve.

3 For the nuggets, heat the oil to 180°C (355ºF) in a deep-sided saucepan set over a moderate heat; use a thermometer to accurately gauge the temperature.

4 Place the cornflour in a shallow dish. Add the paprika and season with salt and pepper. Place the eggs in a second dish and season with salt and pepper. Place the breadcrumbs in a third shallow dish and season with salt and pepper.

5 Dust the avocado wedges in the cornflour mixture, shaking off the excess. Dip into the beaten egg to coat, letting the excess drip off, then roll in the breadcrumbs to coat.

6 Deep-fry the nuggets, in batches, until golden-brown and crisp, about 3-4 minutes, turning occasionally in the oil for even cooking.

7 Carefully remove from the oil and drain on sheets of kitchen paper.

8 Serve the nuggets with pots of the dip and a sprinkle of sea salt. Garnish with lemon wedges and basil leaves.

Ladies that like to lunch anyone!

Savoy stew


Serves 4 | Prep 15 mins | Cook 30 mins | Calories 296 (per serving)

2 tbsp olive oil

1 large onion, peeled, diced

2 celery stalks, finely diced

2 garlic cloves, peeled, finely chopped

200g (7oz) button mushrooms, cleaned and sliced

1 tsp dried parsley

180g (6oz) buckwheat grains, rinsed

1 ltr (35floz) gluten-free vegetable stock

1 Savoy cabbage, roughly chopped, with thick stems discarded

2-3 tbsp crème fraîche

salt and freshly ground black pepper

1 Heat the olive oil in a casserole dish set over a medium heat until hot.

2 Add the onion, celery, garlic and a pinch of salt, sweating until softened, about 7-8 minutes.

3 Stir in the mushrooms, dried parsley and buckwheat grains. Cook for 2-3 minutes until the mushrooms are starting to soften.

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About Gluten-Free Heaven

Welcome to the first Gluten-Free Heaven of 2019 and, being the New Year, we have a plethora of healthy, hearty and comforting recipes for you to get cracking on with. Find light lunches, hearty mains, simple and quick midweek meals and, if you haven't had enough over the Christmas period, a few sweet and naughty recipes to 'top-up' on! We also look at feeding the family healthily for 2019, look at the best chains to pick up a coffee without fear of cross-contamination, check out some great Greek food that you may have thought was impossible to make on a gluten-free diet and look at how to 'go organic' easily and cheaply. Plus, there's all the latest news, products and tips to help you live gluten-free with ease.