instant summer berry sorbet

How to make instant summer berry sorbet recipe - Calories per serving 178

Serves 4

Preparation time 10 minutes

Ingredients:
300 g (10 oz) frozen summer berries
400 ml (14 fl oz) raspberry yogurt
6 tablespoons icing sugar

Method:
Tip the frozen berries, yogurt and icing sugar into a food processor or blender.

Whizz until blended. Scrape the mixture from the sides and blend again.

Spoon the sorbet into 4 chilled glasses or bowls and serve immediately.

For frozen berries with white & dark hot chocolate sauce, divide 400 g (13 oz) frozen mixed berries between 4 chilled serving plates or shallow bowls. Melt 75 g (3 oz) gluten-free plain dark chocolate and 75 g (3 oz) gluten-free white chocolate in 2 separate small pans. Whip 150 ml (¼ pint) double cream until soft peaks form. When ready to serve, drizzle the hot chocolate sauces over the frozen berries and serve immediately with a dollop of the whipped cream. Calories per serving 496

instant summer berry sorbet

mango and passion fruit roulade

How to make mango and passion fruit roulade recipe - Calories per serving 199

Serves 6

Preparation time 20 minutes, plus standing, Cooking time 30 minutes

Ingredients:
3 large egg whites
175 g (6 oz) caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
3 tablespoon icing sugar
200 g (7 oz) fat-free Greek yogurt
1 large ripe mango, peeled, stoned and diced
4 passion fruits, pulp only

Method:
Line a 23 cm x 33 cm (9 inch x 13 inch) Swiss roll tin with nonstick baking paper.

Whisk the egg whites in a large clean bowl until frothy and doubled in size. Add the sugar a spoonful at a time and continue to whisk until thick and glossy. Mix together the cornflour and vinegar in a small bowl, then whisk into the meringue mixture. Spoon into the prepared tin and gently level the surface.

Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30 minutes until the meringue is just firm. Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.

Dust another sheet of greaseproof paper with icing sugar and turn the meringue out on to it, discarding the damp sheet. Peel off the lining paper.

Spread the yogurt over the meringue, then sprinkle over the mango and passion fruit pulp.

Using the paper to help, roll up the roulade from one short end. Transfer to a serving plate, seam down, and sift a little icing sugar over to serve.

For mango & passion fruit brûlée, divide 1 large ripe peeled, stoned and diced mango and the pulp of 4 passion fruits between 6 ramekins. Top each one with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. Calories per serving 113

mango and passion fruit roulade

elderflower poached pears

How to make elderflower poached pears recipe - Calories per serving 191

Serves 4

Preparation time 5 minutes, plus cooling, Cooking time 25 minutes

Ingredients:
125 ml (4 fl oz) elderflower and pear or elderflower and apple cordial
500 ml (17 fl oz) apple juice
2 teaspoons lemon juice
4 large pears, peeled, cored and quartered
pinch of saffron threads

Method:
Mix the cordial, apple juice and lemon juice in a small, deep saucepan. Bring to a gentle simmer and add the pears and saffron. Simmer gently for about 25 minutes or until the pears are tender.

Remove from the heat, cover and leave to cool completely in the poaching liquid. Carefully remove the pears with a slotted spoon and divide into 4 serving bowls. Ladle over the poaching liquid to serve.

For baked apples in elderflower & saffron, replace the pears with 4 peeled, cored and quartered apples and place in a deep ovenproof dish. Heat the cordial, apple juice and saffron as for Elderflower poached pears, omitting the lemon juice, and pour over the apples.

Cover with foil and place in a preheated oven, 180°C (350 °C), Gas Mark 4, for about 1 hour or until the apples are tender. Calories per serving 175

elderflower poached pears

chocolate orange mousse

How to make chocolate orange mousse recipe - Calories per serving 189

Serves 4

Preparation time 15 minutes, plus cooling and chilling, Cooking time 5 minutes

Ingredients:
80 g (3 oz) gluten-free plain dark chocolate, chopped
1 tablespoon gluten-free cocoa powder
½ teaspoon gluten-free coffee granules
grated rind of 1 orange
2 tablespoons water
2 egg whites
1 tablespoon caster sugar
50 g (2 oz) fat-free Greek yogurt
raspberries, to serve

Method:
Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally, then leave to cool.

Mix together the cocoa powder, coffee, orange rind and measurement water in a small bowl, then add to the chocolate.

Whisk the egg whites in a clean bowl until they form soft peaks, then add the sugar and continue to whisk until thick and glossy.

Stir the yogurt into the cooled chocolate mixture, then fold in a quarter of the egg whites. Gently fold in the remaining whites until evenly mixed.

Spoon into 4 ramekins or glasses and chill for 2 hours before serving, topped with raspberries.

For homemade chocolate orange, grate the rind from 1 orange and reserve. Cut the orange in half, scoop out the flesh and discard, then line the halves with clingfilm.

Melt 200 g (7 oz) gluten-free plain dark chocolate, 20 g (¾ oz) unsalted butter and the reserved orange rind in a heatproof bowl set over a pan of gently simmering water.

Pour the chocolate mixture into the orange halves and leave to set in a cool place for a few hours. Using the clingfilm, lift out the chocolate halves, peel off the clingfilm and cut into 10 wedges to serve. Calories per wedge 129

chocolate orange mousse

balsamic strawberries and mango

How to make balsamic strawberries and mango recipe - Calories per serving 109

Serves 4

Preparation time 5 minutes, plus overnight chilling and standing

Ingredients:
500 g (1 lb) strawberries, hulled and thickly sliced
1 large mango, peeled, stoned and sliced
1–2 tablespoons caster sugar
3 tablespoons balsamic vinegar
2 tablespoons chopped mint, to decorate

Method:
Mix together the strawberries and mango in a large, shallow non-metallic bowl, sprinkle with the sugar, according to taste, and pour over the vinegar. Cover with clingfilm and chill overnight.

Remove the fruit from the refrigerator and leave to stand for at least 1 hour before serving.

Spoon the fruit into 4 serving bowls, drizzle over the syrup and serve sprinkled with the mint.

For peppery strawberries & blueberries, mix the strawberries with 125 g (4 oz) blueberries and make as for Balsamic strawberries & mango. Sprinkle with a few grinds of pepper and the chopped mint before serving. Calories per serving 83

balsamic strawberries and mango

orange shortbread cookies

How to make orange shortbread cookies recipe - Calories per cookie 59

Makes 10

Preparation time 10 minutes, plus chilling, Cooking time 12–15 minutes

Ingredients:
100 g (3½ oz) unsalted butter, softened, plus extra for greasing
50 g (2 oz) caster sugar
grated rind of 1 orange
175 g (6 oz) gluten-free plain flour
½ teaspoon gluten-free baking powder

Method:
Beat the butter in a bowl until soft, then cream together with the sugar and orange rind until light and fluffy. Stir in the flour and baking powder and mix to form a light dough.

Roll the dough into a circle about 5 mm (¼ inch) thick and frill the edge with the back of a fork. Cut into 10 wedges and place on a greased baking sheet. Chill for 15 minutes.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden. Leave to cool on the baking sheet for 2 minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 3–4 days.

For amaretti orange dessert, divide 10 crumbled gluten-free amaretti biscuits between 4 glasses or small bowls. Stir the grated rind of 4 oranges into 400 g (13 oz) fat-free Greek yogurt. Segment the 4 grated oranges over a bowl to catch the juice, then place the orange segments on top of the crushed biscuits and pour over any juice. Top with the yogurt and sprinkle each one with 1 teaspoon muscovado sugar. Chill for 20 minutes before serving. Calories per serving 204

orange shortbread cookies

lemon cookies

How to make lemon cookies recipe - Calories per cookie 146

Makes 20

Preparation time 20 minutes, Cooking time 12–15 minutes

Ingredients:
125 ml (4 fl oz) oil
4 tablespoons soya yogurt
3 lemons
125 g (4 oz) light muscovado sugar
165 g (5½ oz) gluten-free plain flour
75 g (3 oz) gluten-free rolled oats
40 g (1½ oz) millet flakes
40 g (1½ oz) desiccated coconut, plus 1 tablespoon for dusting

Method:
Mix together the olive oil, yogurt, juice of 1 lemon and grated rind of 2 lemons in a bowl. In a separate bowl, mix together the sugar, flour, oats, millet and coconut.

Stir the wet ingredients into the dry ingredients and mix to form a soft dough.

Roll the dough into 20 balls, then place on a baking sheet and press down gently. Sprinkle the cookies with the remaining desiccated coconut and the grated rind of 1 lemon.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until golden. Leave to cool on the sheet for a few minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 2–3 days.

For lemon posset, mix together 400 g (13 oz) fat-free Greek yogurt, 1 tablespoon icing sugar, the grated rind of 3 lemons and 2 teaspoons lemon juice in a bowl. Spoon into 4 small glasses or bowls and chill for at least 1 hour. Sprinkle 1 tablespoon desiccated coconut over the possets, then serve each with 1 Iemon cookie. Calories per serving 238

lemon cookies

carrot and lentil muffins

How to make carrot and lentil muffins recipe - Calories per muffin 141

Makes 12

Preparation time 15 minutes, Cooking time 25–30 minutes

Ingredients:
75 g (3 oz) red lentils
275 ml (9 fl oz) water
275 g (9 oz) gluten-free plain flour
2 tablespoons ground flaxseed
1½ teaspoons gluten-free baking powder
50 g (2 oz) dark muscovado sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 tablespoons ready-made gluten-free apple sauce
3 tablespoons clear honey
3 tablespoons sunflower oil
1 egg
1 large carrot, peeled and grated
2–3 tablespoons soya milk (optional)

Method:
Line a 12-hole muffin tin with paper muffin cases.

Place the lentils and measurement water in a saucepan, bring to the boil, then reduce the heat and simmer for 8 minutes until soft. Drain.

Sift the flour, flaxseed and baking powder into a large bowl, then stir in the sugar and spices.

Place the drained lentils in a blender or food processor with the apple sauce, honey, oil and egg and blend until smooth.

Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended. Add the soya milk to loosen the mixture, if needed.

Spoon the mixture into the muffin cases and bake in a preheated oven, 180°C (350°F), Gas Mark 5, for 18–20 minutes until risen and golden. Transfer to a wire rack and leave to cool.

For carrot & lentil soup, dry-fry 2 teaspoons cumin seeds and a pinch of dried chilli flakes in a small frying pan for 1 minute. Heat 1 tablespoon olive oil in a saucepan, then add half of the spices, 600 g (1¼ lb) peeled and grated carrots, 150 g (5 oz) red lentils, 1 litre (1¾ pints) gluten-free vegetable stock and 125 ml (4 fl oz) milk to the pan and bring to the boil.

Simmer for 12–15 minutes until the lentils are soft and swollen. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls, drizzle each with 30 g (1 oz) natural yogurt, then
serve with a few coriander leaves and the remaining spices sprinkled over the top. Calories per serving 250

carrot and lentil muffins

chilli corn bread

How to make chilli corn bread recipe - Calories per square 115

Makes 16 squares

Preparation time 5 minutes, Cooking time 30–35 minutes

Ingredients:
3 tablespoons olive oil, plus extra for greasing
150 g (5 oz) rice flour
150 g (5 oz) polenta
1 teaspoon salt
2 teaspoons gluten-free baking powder
1 tablespoon caster sugar
3 tablespoons grated Parmesan cheese
handful of fresh herbs, chopped
1 red chilli, deseeded and finely chopped
2 eggs, beaten
300 ml (½ pint) buttermilk

Method:
Grease a 20 cm (8 inch) square cake tin with olive oil.

Sift together the flour, polenta, salt and baking powder into a large bowl. Stir in the sugar, Parmesan, herbs and chilli.

Mix together the oil, eggs and buttermilk in a separate bowl, then pour into the dry ingredients and gently stir until combined.

Pour the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30–35 minutes until golden. Transfer to a wire rack and leave to cool, then cut into 16 squares. The bread is best eaten on the same day.

For bacon & sweetcorn bread, stir a drained 200 g (7 oz) can sweetcorn and 6 grilled chopped bacon rashers into the dry ingredients and continue as for Chilli corn bread. Calories per square 150

chilli corn bread

carrot and cumin crispbreads

How to make carrot and cumin crispbreads recipe - Calories per crispbread 99

Makes 20

Preparation time 15 minutes, Cooking time 30 minutes

Ingredients:
50 g (2 oz) sunflower seeds
50 g (2 oz) pumpkin seeds
50 g (2 oz) sesame seeds
100 g (3½ oz) whole almonds, toasted
1½ tablespoons cumin seeds
2 carrots, peeled and grated
3 tablespoons pesto
1 tablespoon olive oil, plus extra for greasing
2–3 tablespoons cold water

Method:
Place the sunflower, pumpkin and sesame seeds, almonds and 1 tablespoon of the cumin seeds in a blender or food processor and pulse until broken down. Add the grated carrots, pesto, oil and measurement water and process until a thick paste forms.

Spread the crispbread mixture over a greased baking sheet to about 5 mm (¼ inch) thick, then score into 20 rectangles and sprinkle over the remaining cumin seeds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until golden and firm.

Cut through the score lines to separate the crispbreads, then turn over and bake for a further 5–6 minutes until crisp and golden. Transfer to a wire rack and leave to cool. Store in an airtight container and eat within 4–5 days.

For carrot & cumin soup, dry-fry 2 teaspoons cumin seeds in a pan, then add 1 tablespoon olive oil, 600 g (1¼ lb) peeled and chopped carrots, 125 g (4 oz) red lentils and 1 litre (1¾ pints) gluten-free vegetable stock and bring to the boil.

Reduce the heat and simmer for 15–18 minutes until the carrots are tender and the lentils are swollen and soft. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with 2 tablespoons toasted pumpkin seeds and 1 tablespoon chopped parsley. Calories per serving 251

carrot and cumin crispbreads

smoked salmon sesame blinis

How to make smoked salmon sesame blinis recipe - Calories per blini 50

Makes 25

Preparation time 10 minutes, plus chilling, Cooking time 10 minutes

Ingredients:
100 g (3½ oz) gluten-free plain flour
1 egg
150 ml (¼ pint) soya yogurt
2 tablespoons cold water
1 red chilli, deseeded and chopped
8 spring onions, finely sliced
2 tablespoons chopped coriander leaves
1 tablespoon sesame seeds
1 tablespoon sunflower oil
4 tablespoons low-fat crème fraîche
150 g (5 oz) smoked salmon, sliced
salt and pepper
chopped chives, to garnish

Method:
Place the flour, egg, yogurt and measurement water in a blender or food processor and process to form a smooth batter. Pour into a bowl, then stir in the chilli, spring onions, coriander, sesame seeds and salt and pepper. Cover and chill for 20 minutes.

Heat a frying pan with a little of the oil and then wipe with kitchen paper. Add dessertspoonfuls of the mixture and cook for 1 minute on each side until lightly golden, then remove from the pan and keep warm. Repeat with the remaining batter.

Top each blini with a little dollop of crème fraîche, a piece of smoked salmon and a sprinkling of chopped chives and sprinkle with a little extra pepper.

For grilled sesame salmon, whisk together 2 tablespoons gluten-free soy sauce, 2 teaspoons clear honey, 2 teaspoons peeled and grated fresh root ginger, 1 tablespoon sesame oil and 2 crushed garlic cloves. Place 4 x 150 g (5 oz) salmon fillets in a shallow bowl and pour over the marinade.

Cover and leave to marinate in the refrigerator for 10–15 minutes. Cook the salmon fillets, skin side up, under a preheated grill for 5–6 minutes, then turn the fillets over, sprinkle with 2 tablespoons sesame seeds and cook for a further 3–4 minutes until golden and cooked through. Serve with a crisp green salad. Calories per serving 351

smoked salmon sesame blinis

vietnamese rice paper rolls

How to make vietnamese rice paper rolls recipe - Calories per roll with sauce 57

Makes 12

Preparation time 15 minutes

Ingredients:
125 g (4 oz) cooked peeled prawns
1/4 cucumber, cut into matchsticks
handful of coriander leaves, chopped
handful of mint, chopped
handful of Thai basil, chopped
150 g (5 oz) cold cooked rice vermicelli
1/4 iceberg lettuce, shredded
12 round rice paper sheets
lime wedges, to serve

Dipping sauce:
1 tablespoon sesame seeds
2 tablespoons gluten-free sweet chilli dipping sauce
juice of 1 lime
1 tablespoon gluten-free Thai fish sauce

Method:
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Set aside.

Mix together the prawns, cucumber, herbs, vermicelli and lettuce in a large bowl.

Soak 1 rice sheet in a bowl of warm water for 20 seconds, then drain on kitchen paper. Fill with the prawn mixture, leaving about 2.5 cm (1 inch) at the top and the bottom of the sheet. Fold over the top and bottom edges and roll up. Repeat with the remaining rice sheets and filling.

Whisk together the remaining dipping sauce ingredients and toasted sesame seeds in a serving dish and serve with the rolls and lime wedges.

For crab rolls, omit the prawns and cucumber and replace with 200 g (7 oz) fresh white crab meat and 4 finely sliced spring onions. Continue as for Vietnamese rice paper rolls. Calories per roll with sauce 67

vietnamese rice paper rolls

spicy turkey burgers with salsa

How to make spicy turkey burgers with salsa recipe - Calories per serving 185

Serves 4

Preparation time 20 minutes, Cooking time 10–12 minutes

Ingredients:
400 g (13 oz) minced turkey
2 cm (¾ inch) piece of fresh root ginger, peeled and grated
4 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
1 egg yolk
2 tablespoons chopped coriander leaves
4 Little Gem lettuces

Salsa:
1 red pepper, cored, deseeded and diced
100 g (3½ oz) tomatoes, diced
1 small red onion, finely diced
½ tablespoon chopped parsley
½ tablespoon chopped coriander leaves
1 tablespoon red wine vinegar
½ tablespoon olive oil

Method:
Mix together the minced turkey, ginger, spring onions, chilli, egg yolk and coriander in a bowl. Using wet hands, shape the mixture into 4 burgers.

Heat a lightly oiled frying pan and cook the burgers for 5–6 minutes on each side until golden and cooked through.

Meanwhile, for the salsa, mix together the red pepper, tomatoes, onion, parsley, coriander, vinegar and oil in a bowl.

Serve the burgers on a bed of lettuce leaves, topped with the salsa.

For Asian turkey salad, mix together 3 finely sliced shallots with ¼ teaspoon salt and leave to stand for 10 minutes. Whisk together the juice of 1 lime, 2 tablespoons gluten-free fish sauce, 1 tablespoon rice vinegar, 1 tablespoon caster sugar, 2 crushed garlic cloves and 1 finely diced red chilli.

In a large bowl, toss together 350 g (11½ oz) cooked turkey, cut into strips, 400 g (13 oz) finely shredded Chinese cabbage, 1 large peeled and grated carrot, 100 g (3½ oz) bean sprouts and a small handful each of mint and basil.

Toss in the shallots and dressing and leave to stand for 5 minutes, then serve sprinkled with 50 g (2 oz) chopped roasted peanuts. Calories per serving 149

spicy turkey burgers with salsa

devilled chicken

How to make devilled chicken recipe - Calories per serving 145

Serves 4

Preparation time 10 minutes, Cooking time 16–20 minutes

Ingredients:
8 boneless, skinless chicken thighs, about 600 g (1¼ lb) in total salad leaves, to serve
Devil sauce
2 tablespoons gluten-free Dijon mustard
6 drops of Tabasco sauce
2 garlic cloves, crushed
1 tablespoon gluten-free soy sauce

Method:
Make the devil sauce. Mix together the mustard, Tabasco, garlic and soy sauce in a shallow dish.

Open out the chicken thighs and trim away any fat. Dip the thighs in the devil sauce and coat each piece well.

Heat a large griddle pan or frying pan. Add the chicken pieces flat on the pan and cook for 8–10 minutes on each side until cooked through. Serve hot or cold with salad leaves.

For jerk chicken, mix 3 tablespoons ready-made gluten-free jerk marinade paste with the grated rind and juice of ½ orange and 2 finely chopped garlic cloves. Dip the chicken in this mixture, then cook as for Devilled chicken. Serve with a salad. Calories per serving 148

devilled chicken

salmon ceviche

How to make salmon ceviche recipe - Calories per serving 196

Serves 4

Preparation time 15 minutes, plus marinating

Ingredients:
400 g (13 oz) fresh skinless salmon fillet, thinly sliced
juice of 6–8 limes
4 spring onions, finely chopped
2 celery sticks, finely sliced
1 tablespoon finely chopped coriander leaves
100 g (3½ oz) watercress, to garnish

Method:
Place the salmon in a non-metallic bowl and cover with the lime juice. Cover and leave to marinate in the refrigerator for 25 minutes.

When ready to serve, drain the salmon, add the spring onions, celery and coriander and mix well.

Garnish with the watercress and serve.

For hot-smoked salmon salad, blanch 200 g (7 oz) trimmed asparagus in a saucepan of boiling water for 1–2 minutes, then drain and refresh under cold running water.  Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon gluten-free wholegrain mustard, ½ teaspoon clear honey and 1 deseeded and diced red chilli in a small bowl.

In a large bowl, toss together 400 g (13 oz) flaked hot-smoked salmon, 4 sliced spring onions, a small handful of coriander leaves, 100 g (3½ oz) sliced radishes, 250 g (8 oz) mixed salad leaves, 12 halved baby plum tomatoes, the cooked asparagus and the salad dressing. Divide between 4 plates and serve immediately with lime wedges. Calories per serving 367

salmon ceviche

sushi triangles

How to make sushi triangles recipe - Calories per serving 196

Serves 4

Preparation time 20 minutes

Ingredients:
380 g (12 oz) cooked sushi rice
sushi rice seasoning, to taste
4 sheets of nori seaweed
100 g (3½ oz) smoked salmon
50 g (2 oz) cucumber, very thinly sliced To serve
gluten-free soy sauce
wasabi

Method:
Season the rice to taste with the sushi rice seasoning.

Place 2 of the seaweed sheets on to a board. Spread a quarter of the rice over each, cover with the smoked salmon, then the cucumber.

Spoon over the remaining rice, then top with the other seaweed sheets. Press the sushi down well so the layers stick together.

Cut the sushi into 4 triangles and serve with soy sauce and wasabi.

For prawn & roasted pepper sushi, season the rice as for Sushi triangles, then layer on to the seaweed sheets with 100 g (3½ oz) cooked peeled prawns, 1 sliced roasted red pepper and 1 stoned, peeled and sliced ripe avocado.

Top with the remaining seaweed sheets and continue as for Sushi triangles. Calories per serving 276

sushi triangles

veg kebabs with dipping sauce

How to make veg kebabs with dipping sauce recipe - Calories per serving 192

Serves 4

Preparation time 20 minutes, Cooking time 12–15 minutes

Ingredients:
3 red onions, cut into wedges
2 courgettes, thickly sliced
2 red peppers, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
3½ tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh herbs
salt and pepper

Method:
Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning. Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.

Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.

Meanwhile, make the dipping sauce. Mix together the remaining oil, vinegar and herbs in a small bowl.

Serve the vegetable kebabs with the dipping sauce.

For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.

Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil. Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley. Season to taste, ladle into 4 bowls and serve. Calories per serving 120

veg kebabs with dipping sauce

asparagus with poached eggs

How to make asparagus with poached eggs recipe - Calories per serving 199

Serves 4

Preparation time 5 minutes, Cooking time 6–8 minutes

Ingredients:
4 eggs
700 g (1½ lb) asparagus spears
1 tablespoon olive oil
40 g (1½ oz) Parmesan cheese shavings

Method:
Bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Meanwhile, snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil, then add the asparagus and cook, turning frequently, until slightly charred and just tender.

Divide the asparagus on to 4 plates and top with the poached eggs. Sprinkle over the Parmesan shavings and serve.

For asparagus omelette, heat the oil in a frying pan, add 6 trimmed and chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes until softened.

Whisk together 5 eggs and 4 tablespoons semi-skimmed milk in a jug, then pour into the pan, tipping the pan and moving the egg with a spatula to ensure it cooks evenly.

Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes until golden. Cut into quarters and serve with a green salad and new potatoes, if liked. Calories per serving 222 (not including salad and potatoes)

asparagus with poached eggs

smoked haddock and kale soup

How to make smoked haddock and kale soup recipe - Calories per serving 198

Serves 4

Preparation time 10 minutes, Cooking time 20–25 minutes

Ingredients:
1 tablespoon olive oil
2 shallots, diced
3 garlic cloves, crushed
1 large potato, peeled and diced
350 ml (12 fl oz) unsweetened soya milk
500 ml (17 fl oz) water
300 g (10 oz) kale, shredded
300 g (10 oz) smoked haddock, skinned and chopped
salt and pepper

Method:
Heat the oil in a saucepan, add the shallots and garlic and cook for 3–4 minutes until softened. Add the potato, milk and measurement water and season to taste. Bring to the boil, then reduce the heat and simmer for 5–6 minutes.

Stir in the kale and cook for a further 10–12 minutes until the vegetables are tender. Stir in the haddock and simmer for 2 minutes, or until cooked through.

Ladle the soup into 4 bowls and serve immediately.

For smoked haddock fishcakes with kale, cook 400 g (13 oz) smoked haddock under a preheated hot grill for 4 minutes on each side, then skin and flake into a large bowl. Mix in 625 g (1¼ lb) mashed potatoes, 1 tablespoon chopped rinsed and drained capers, the grated rind of 1 lemon, 2 tablespoons chopped parsley
and 1 beaten egg.

Mix well, then shape into 8 fishcakes and dust with a little flour. Heat 2 tablespoons olive oil in a frying pan and cook the fishcakes for 3–4 minutes on each side until golden. Meanwhile, heat 2 tablespoons olive oil in a separate pan, add 250 g (8 oz) chopped kale and cook for 3–4 minutes until wilted. Serve with the fishcakes. Calories per serving 297

smoked haddock and kale soup

bloody mary soup

How to make bloody mary soup recipe - Calories per serving 151

Serves 6

Preparation time 20 minutes, plus chilling, Cooking time 25 minutes

Ingredients:
1 tablespoon olive oil, plus extra to serve
1 onion, chopped
1 red pepper, cored, deseeded and diced
2 celery sticks, sliced
500 g (1 lb) plum tomatoes, chopped
900 ml (1½ pints) gluten-free vegetable stock
2 teaspoons caster sugar
4 teaspoons Worcestershire sauce
4 teaspoons tomato purée
4 tablespoons vodka
few drops of Tabasco sauce
salt and pepper
baby celery sticks with leaves, to garnish

Method:
Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened but not browned. Stir in the red pepper, celery and tomatoes and fry for 5 minutes, stirring occasionally.

Pour in the stock, add the sugar, Worcestershire sauce, tomato purée and a little salt and pepper and bring to the boil. Cover and simmer for 15 minutes.

Leave the soup to cool slightly, then purée in batches in a blender or food processor until smooth. Sieve, if liked, then pour back into the saucepan. Add the vodka and Tabasco to taste, and adjust the seasoning if needed. Chill well.

Ladle the soup into 6 small glasses or bowls, add tiny celery sticks, drizzle with a little extra olive oil and sprinkle with a little extra pepper.

For Virgin Mary & pesto soup, fry the onion in the oil as for Bloody mary soup, add the red pepper, celery and tomatoes, then simmer in 900 ml (1½ pints) gluten-free stock mixed with 4 teaspoons sun-dried tomato paste and 2 teaspoons caster sugar for 15 minutes.

Purée with 1 tablespoon pesto. Chill and serve with a little extra pesto added to each bowl and garnished with a few tiny basil leaves. Calories per serving 154

bloody mary soup

minted spring lamb soup

How to make minted spring lamb soup recipe - Calories per serving 199

Serves 4

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
1.8 litres (3 pints) gluten-free vegetable stock
150 g (5 oz) baby carrots, peeled and sliced
275 g (9 oz) cooked lamb, shredded
150 g (5 oz) peas
8 spring onions, sliced
4 tablespoons chopped mint
salt and pepper

Method:
Pour the stock into a saucepan and bring to a simmer. Add the carrots and cook for 3–4 minutes, then add the lamb and peas and cook for a further 2 minutes until the vegetables are tender.

Stir in the spring onions and mint, then season to taste.

Ladle the soup into 4 bowls and serve.

For minted spring lamb salad, whisk together 2 tablespoons olive oil, 1 tablespoon chopped mint, 2 teaspoons lemon juice, ½ teaspoon clear honey and salt and pepper in a bowl.

Place 50g (2 oz) baby spinach leaves, 50 g (2 oz) watercress and 2 sliced roasted peppers in a salad bowl with the seeds of 1 pomegranate, 75 g (3 oz) crumbled feta cheese and 300 g (10 oz) shredded cooked lamb.

Toss with the dressing and serve. Calories per serving 357

minted spring lamb soup

onion, tomato and chickpea soup

How to make onion, tomato and chickpea soup recipe - Calories per serving 150 (not including bread)

Serves 6

Preparation time 15 minutes, Cooking time 1 hour 10 minutes

Ingredients:
2 tablespoons olive oil
2 red onions, roughly chopped
2 garlic cloves, finely chopped
2 teaspoons brown sugar
625 g (1¼ lb) tomatoes, skinned if liked, roughly chopped
2 teaspoons harissa paste
3 teaspoons tomato purée
400 g (13 oz) can chickpeas, rinsed and drained
900 ml (1½ pints) gluten-free vegetable or chicken stock
salt and pepper

Method:
Heat the oil in a large saucepan, add the onions and fry over a low heat for 10 minutes, stirring occasionally, until just beginning to brown around the edges. Stir in the garlic and sugar and cook for a further 10 minutes, stirring more frequently as the onions begin to caramelize.

Stir in the tomatoes and harissa paste and fry for 5 minutes. Mix in the tomato purée, chickpeas, stock and salt and pepper and bring to the boil.

Cover, reduce the heat and simmer for 45 minutes until the tomatoes and onion are very soft. Taste and adjust the seasoning if needed. Ladle into 6 bowls and serve with warm gluten-free tomato ciabatta, if liked.

For chillied red onion & bean soup, make the soup as for Onion, tomato & chickpea soup but omit the harissa and add 1 teaspoon smoked paprika and 1 split dried red chilli when frying the tomatoes.
Replace the chickpeas with a rinsed and drained 400 g (13 oz) can red kidney beans. Serve with gluten-free garlic bread, if liked. Calories per serving 144 (not including bread)

onion, tomato and chickpea soup

cauliflower and peanut salad

How to make cauliflower and peanut salad recipe - Calories per serving 156

Serves 4

Preparation time 5 minutes, Cooking time 5 minutes

Ingredients:
1 cauliflower, broken into florets
1 teaspoon mustard seeds
small bunch of coriander, chopped
juice of 2 limes
1/2 teaspoon clear honey
1 tablespoon olive oil
1 tablespoon black sesame seeds
30 g (1 oz) gluten-free dry-roasted peanuts, lightly crushed

Method:
Place the cauliflower in a steamer and steam for 3 minutes until just tender. Place in a serving dish.

Meanwhile, heat a nonstick frying pan and dry-fry the mustard seeds until they start to pop. Set aside.

Mix together the chopped coriander, lime juice, honey and olive oil in a small bowl.

Add the dressing, toasted mustard seeds, sesame seeds and peanuts to the cauliflower and toss together, then serve.

For spicy cauliflower soup, heat 1 tablespoon olive oil in a pan, add 1 chopped onion and fry for 2–3 minutes until softened, then add 1 teaspoon turmeric, 1 teaspoon ground coriander and 1 teaspoon ground cumin.

Stir in the florets of 1 cauliflower and mix well to coat with all the spices. Pour in 1.5 litres (2½ pints) hot gluten-free vegetable stock and simmer for 25–30 minutes until tender. Using a
hand-held blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with 1 tablespoon chopped coriander.

cauliflower and peanut salad

caprese salad

How to make caprese salad recipe - Calories per serving 130

Serves 4

Preparation time 10 minutes

Ingredients:
4 large, ripe beef tomatoes, sliced
4 x 125 g (4 oz) low-fat mozzarella balls, sliced
handful of basil leaves
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
pepper

Method:
Divide the tomato slices and mozzarella slices between 4 plates, layering them alternately.

Sprinkle with the basil leaves, pepper, vinegar and olive oil and serve.

For tomato & basil soup, heat 1 tablespoon olive oil in a pan, add 1 finely chopped onion and fry for 2–3 minutes, then add 1 crushed garlic clove and cook for a further 1 minute until softened.

Add 3 x 400 g (13 oz) cans chopped tomatoes, 50 g (2 oz) chopped basil, ½ teaspoon sugar, ½ teaspoon Worcestershire sauce and 1 tablespoon tomato purée. Mix well, then pour in 400
ml (14 fl oz) boiling water and mix again.

Bring to the boil, then reduce the heat and simmer for 30 minutes. Using a hand-hand blender, blend the soup until smooth. Ladle into 4 bowls and serve sprinkled with pepper, a drizzle of olive oil and a few basil leaves.

caprese salad