Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Gluten-Free HEAVEN Midweek MEALS

Create warming mea ls to brighten up the evenings…
Asparagus & smoky beans, see page 53
Isle of Wight tomato curry, see page 52
Tomato chilli pasta, see page 56
Sausage macaroni cheese, see page 61

Asparagus pilaf


By (

Serves 4 | Prep 10 mins | Cook 40 mins | Calories 311 (per serving)

250g (9oz) brown basmati rice a bundle of British asparagus

2 tbsp olive oil

1 onion, peeled, diced

2 garlic cloves, peeled

3 thyme sprigs

1 tsp cumin seeds

1 cinnamon stick

3 cloves

2 cardamom pods

700ml (1pt) gf

vegetable stock juice of ½ a lemon

3 tbsp flat-leaf parsley, chopped salt and freshly ground black pepper

1 Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus, then cut into 3-4 pieces.

2 Add the olive oil to a large pan, then add the onion, garlic, thyme and spices and cook for 5 minutes until softened.

3 Add the rice and cook for a further minute, then pour the hot stock into the pan, cover with a piece of foil and place on a tight fitting lid. Cook over a low heat for 25-30 minutes.

4 Place the asparagus into the pan and cook for 4-5 minutes, then season and squeeze over some lemon juice. Sprinkle over the parsley and serve.

Isle of Wight tomato curry


By (

Serves 4 | Prep 10 mins | Cook 35 mins | Calories 379 (per serving)

500g (1lb 1oz) Isle of Wight tomatoes

3 tbsp vegetable oil

2 garlic cloves, peeled, crushed

2 tbsp grated ginger

1 thinly sliced red onion

1 deseeded and chopped red chilli

1 tsp lightly crushed fennel seeds

½ tsp paprika

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

12 curry leaves

400g (14oz) Isle of Wight cherry tomatoes

400g (14oz) tinned chickpeas, drained and rinsed

100ml (3½floz) gluten-free vegetable stock or water

1 Cover the tomatoes with boiling water in a bowl and leave for 3 minutes. Drain, cover with cold water, then peel off the skins. Chop the tomatoes.

Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven January 2020
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven January 2020
Or 499 points
Annual Digital Subscription
Only £ 2.33 per issue
Was £40.99
Now £27.99
Monthly Digital Subscription
Only £ 3.99 per issue
Was £3.99
Now £3.99

View Issues

About Gluten-Free Heaven

Welcome to the New Year issue of Gluten-Free Heaven, packed as ever with 101 delicious, seasonal gluten-free recipes. We understand you may have over-indulged over the past few weeks (who hasn't!), and so this issue we are bringing you the best of lighter and healthier meals to kick-off 2020. Many of us choose to make New Year resolutions at the end of December, which, although honourable, are often unattainable. So, this issue, we are going to look at how to start good habits rather than resolutions, making it easier and less regimened – a happier you! We also look to see whether we are getting enough fibre in our diet and, if not, how we can. We go deep under the sun with a host of simple and hearty African recipes – a trend to look out for in 2020, while we also have a lovely section championing root vegetables. We wish you all a happy New Year, good health and look forward to the gluten-free scene getting better and better!