This recipe is adapted from one in Sunil Vijayakar’s The Big Book of Curries. Sunil is a wonderful food writer and stylist whose understanding of how to cook with spices is inspirational. Here he’s used garlic, ginger, cumin, coriander and chilli, along with fresh coriander, mint and lime – which is a fairly traditional mixture. But what I loved about this recipe was the perfect balancing of these spices – just enough ground cumin and ground coriander to give a lovely pungent base and then a really fresh, vibrant chilli, ginger, herbs and lime mixture. (All I did to adapt it was to substitute dairy-free yogurt for the natural yogurt he uses, and I also used unsalted peanuts instead of the skinless roasted ones he uses, simply to reduce the salt count.)

gluten-free, wheat-free, dairy-free, yeast-free, egg-free, seed-free

Preparation time 20 minutes, plus at least 4 hours marinating     Cooking time 10 minutes     Serves 4

Ingredients:

  • 100ml/3½fl oz/scant ½ cup dairy-free, plain yogurt
  • 2 garlic cloves, crushed
  • 2 tsp peeled and finely grated root ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 green chilli, finely chopped
  • 1 large handful coriander leaves, chopped
  • 1 small handful mint leaves, chopped
  • juice of 2 limes
  • 800g/1lb 12oz skinless chicken breast fillets, cut into bite-sized pieces
  • 2 tbsp chopped unsalted peanuts
  • salt
  • lime wedges, to serve
  1. Put the dairy-free yogurt, garlic, ginger, cumin, ground coriander, chilli, coriander and mint leaves and lime juice in a blender and blend for 2–3 minutes until fairly smooth. Season lightly with salt.
  2. Put the chicken in a large bowl, pour over the yogurt mixture and toss to coat evenly. Cover with cling film and leave to marinate in the refrigerator for 4–6 hours, or overnight, if time permits.
  3. If using wooden skewers, soak them in cold water for at least 30 minutes before cooking. Preheat the grill to medium-high. Thread the chicken pieces onto the skewers and grill, turning frequently, for 8–10 minutes until cooked through and lightly browned. Sprinkle with the peanuts and serve hot with lime wedges for squeezing over.

 

 

This is truly delicious! The combination of the sweet squash, the earthy mushrooms, spinach and the pine nuts and the fresh, woody flavours of the parsley all combine beautifully with the strong soya cheese taste. Bite through the crispy, light pastry into the soft, melting centre, with the crunchy pine nuts interspersed – and enjoy!

gluten-free, dairy-free, yeast-free, seed-free, citrus-free

Serves 4–6     Preparation time 15 minutes, plus 30 minutes chilling     Cooking time 15 minutes

Ingredients:

Light Pastry:

  • 1 potato, peeled and cut into large chunks
  • 100g/3½oz/heaped ½ cup rice flour, plus extra as needed
  • 40g/1½oz/heaped ¹⁄₃ cup gram flour
  • 40g/1½oz/scant ¹⁄₃ cup maize flour
  • ½ tsp sea salt, crushed, plus extra to season
  • 1 tsp xanthan gum
  • 125g/4½oz chilled dairy-free margarine, diced, plus extra for greasing
  • 1 large egg, beaten

Filling:

  • 3 tbsp olive oil
  • 500g/1lb 2oz butternut squash, peeled and finely diced
  • 200g/7oz mushrooms, sliced
  • 50g/1¾oz/⅓ cup pine nuts
  • 200g/7oz baby spinach leaves
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large handfuls finely chopped flat-leaf parsley leaves
  • 200g/7oz dairy-free soya cheese
  • 1 egg, beaten
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 1800°C/350°F/Gas 4. To make the filling, put the butternut squash and mushrooms into a large casserole dish and drizzle 2 tablespoons olive oil over. Cover with a lid, shake the dish a little to spread the oil around and bake for about 50 minutes, until the squash is tender. Carefully drain all of the juice out and leave to one side.
  2. Meanwhile, to make the Light Pastry, put the potato in a saucepan and cover with cold water. Bring to the boil over a high heat , then turn the heat down to medium and simmer, covered, for 15 minutes or until tender. Drain immediately, then mash until smooth.
  3. Sift the flours, salt and xanthan gum into the bowl of a food processor with the dough blade attached and blend to mix together. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs, then add the mashed potato and blend for a few seconds until mixed in. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
  4. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
  5. Heat a large heavy-based frying pan over a medium heat. Add the pine nuts and dry-fry until just starting to turn golden. Remove from the heat, remove the pine nuts and leave to one side.
  6. Wash the spinach thoroughly and put in the frying pan. Cook over a medium heat for 2–3 minutes until the spinach has wilted, stirring occasionally. Put the spinach into a fine sieve and push all the juice out of the leaves with the back of a spoon. Drain the liquid from the pan and leave the spinach to one side.
  7. Heat the remaining 1 tablespoon of the oil in the pan and add the onion. Fry for about 3–4 minutes until starting to turn golden, then add the garlic and fry for about 30 seconds. Add the flat-leaf parsley and fry for about a minute until just wilted. Add the butternut squash, mushrooms, pine nuts and spinach and the soya cheese. Season lightly with salt and pepper and mix together gently but thoroughly.
  8. Turn the oven up to 200°C/400°F/Gas 6. Liberally dust a large chopping board with rice flour and roll out the pastry into a large rectangle about 3mm/1/8in thick, about 30cm/12in x 40cm.16in. Be careful as the pastry will still be slightly sticky. Put a piece of baking parchment about 10cm/4in wider than the pastry over it and hold it in place with one hand. Turn the board over and carefully put the baking parchment, with the pastry on top of it, on the work surface.
  9. Put the filling in the centre of the pastry, making sure you leave about 10cm/4in on each side to fold over the top. Using a sharp knife, cut a square of pastry away from each corner of the pastry. Discard these pieces or use them to decorate the top of the pastry, if you like. Using the baking parchment to keep the pastry together, fold the two long sides of pastry over the filling so that the edges overlap slightly. Carefully smooth the pastry along the seam with your fingers to secure it. Fold the two short ends of the pastry over just to seal the sides, trimming with a sharp knife if they are too long. Smooth the pastry at the seams again. Using a pastry brush, brush all of the egg over the top of the pastry, particularly at the seams and cut 3 slits in the top of the pastry to let the steam out.
  10. Bake for 35–40 minutes until the pastry is a rich, golden brown and serve hot.

The combination of the mildly sweet, aniseed flavour of the fennel, the earthy sweet beetroot and the beautifully bland potatoes in this recipe is wonderful. The creamy sauce with cheese flavour offsets all the flavours and adds a soft richness to the dish. Great for a simple midweek supper, with salad and/or a crunchy coleslaw, or with a roast for Sunday lunch.

Preparation time 10 minutes     Cooking time 1 hour 15 minutes, plus 15 minutes resting time     Serves 4

gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Ingredients:

  • dairy-free margarine, for greasing
  • 2 fennel bulbs
  • 4 potatoes, peeled and sliced fairly thinly
  • 3 beetroots, peeled and thinly sliced
  • 500ml/17fl oz/2 cups soya cream
  • 2 garlic cloves, crushed
  • 200g/7oz dairy-free soya cheese, grated
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 200˚C/400˚F/Gas 6 and grease a large baking dish. Trim the leafy fronds at the top of the fennel and leave to one side. Slice each bulb fairly thinly lengthways. Cover the base of the dish with a layer of half of the fennel slices, season lightly with salt and pepper and then repeat with half of the potato slices, then all of the beetroot slices, then the rest of the potato slices and finally the rest of the fennel slices, seasoning throughout.
  2. Pour the soya cream into a jug and add the garlic and half of the grated soya cheese. Pour the cream mixture over the top of the vegetables and sprinkle the remaining grated soya cheese over the top. Bake for 40–45 minutes until the cheese on the top is golden brown and the vegetables are tender. Serve hot.


This wonderfully delicious recipe is from Beverly le Blanc’s new book, The Big Book of Soups. This book is literally brimming with an incredible variety of soups for all seasons and all occasions – whether you’re looking for a light soup for lunch outdoors on a summer’s day, or a thick, creamy, comfort-soup for when the weather turns cold and rainy.

I love this soup because it tastes great, and is full of nutrient-dense ingredients. Watercress is a true superfood – containing more than 15 vitamins and minerals, including more calcium than milk, more vitamin C than an orange and more iron than spinach! Shiitake mushrooms have been used as both food and medicine in Asia for thousands of years and is currently used in Japan to treat many conditions, including chronic fatigue syndrome. And kombu (in the dashi) is packed with minerals and phytonutrients that help detoxify your body and relieve many ailments.

You can either make dashi yourself (see below for the recipe) or you can buy it ready-made from Japanese stores or from the internet. Just in case you need some instructions because they might only be in Japanese(!) you normally dissolve 2 teaspoons powder in 1.25l/44fl oz/5 cups water. You can get vegetarian versions, made without bonito (fish flakes). This recipes also uses another very Japanese ingredient, daikon, which is a long white crunchy vegetable from the radish family, with a light, peppery punch similar to watercress.

PREPARATION TIME 20 minutes, plus making the dashi     COOKING TIME 30 minutes     MAKES about 1.25l/44fl oz/5 cups

Ingredients:

  • 400g/14oz watercress, any thick stalks or yellow leaves removed
  • 280g/10oz thin rice noodles
  • 2l/70fl oz/8 cups Dashi (see below) or prepared instant dashi
  • 10cm/4in piece of daikon, peeled and finely grated
  • 1 red chilli, deseeded and thinly sliced
  • 750g/1lb 10oz salmon fillet, small bones removed, and fish cut across the grain into 1cm/½in thick slices
  • 12 shiitake mushroom caps
  • 280g/10oz firm tofu, drained and cut into 12 cubes
  • 200g/7oz enoki mushrooms, stalks trimmed
  • salt
  • tamari soy sauce, to serve

To make Dashi:

  • 25cm/10in piece of dried kombu
  • 10g/¼oz/²⁄³ cup bonito flakes
  1. To make the Dashi, put the kombu and 1.4l/48fl oz/5½ cups water in a saucepan and leave to soak for 30 minutes.
  2. Bring to the boil, uncovered. As soon as it boils, skim the surface, then add the bonito flakes. Skim the surface again, if necessary. Reduce the heat and simmer, uncovered, for 10 minutes.
  3. Strain the dashi into a large bowl and use immediately. Alternatively, leave to cool, then store in the fridge for up to 2 days. Freezing isn’t recommended for more than 2 weeks as it will lose much of its flavour.
  4. (To make Vegetarian Dashi omit the bonito (fish) flakes in the above recipe. Instead soak 8 dried shiitake mushrooms in 1.4l/48fl oz/5½ cups hot water for at least 30 minutes. Put the mushrooms and the soaking liquid in a saucepan. Add the kombu and leave to soak for 30 minutes. Slowly bring to the boil, uncovered. As soon as it boils, skim the surface, then reduce the heat and simmer, uncovered, for 10 minutes. Strain through a muslin-lined sieve, and use the dashi as above.)
  5. To make the soup, bring a saucepan of lightly salted water to the boil, and bring another saucepan of unsalted water to the boil. Boil the watercress in the salted water just until the leaves wilt, which will be almost instantly. Drain and immediately rinse under cold running water, then drain again and set aside. Meanwhile, boil the rice noodles in the unsalted water for 6–8 minutes, or according to the packet instructions, until tender. Drain and immediately rinse under cold running water and set aside.
  6. Put the dashi in a saucepan, cover and bring to just below the boil. Meanwhile, mix together the daikon and chilli in a small bowl and set aside. Just before the dashi boils, reduce the heat to low, add the salmon and shiitake mushrooms and simmer for 5 minutes or until the salmon is cooked to your liking. One minute before the end of the cooking, add the tofu and enoki mushrooms and simmer until the enoki are tender. Season with salt.
  7. Divide the noodles into bowls and top with the salmon. Use a slotted spoon to transfer the watercress, mushrooms and tofu into the bowls. Ladle the dashi over them and serve immediately with small bowls of tamari soy sauce and the daikon and chilli mixture on the side.



Calzone is simply a folded pizza. You make a dough (I’ve made a gluten-free and dairy-free one) and then put the filling onto one side, fold the other side of dough over the top, seal it and bake it. Here I’ve filled it with rich tomato, garlicy mushrooms, pungent basil and oozing soya cheese and it’s completely delicious. It makes a wonderful lunch or dinner – and it’s also great for packing up and taking with you, for a picnic on the beach or in the park, or even lunch at work.

Preparation time 25 minutes     Cooking time 15 minutes, plus 1 hour rising     Serves 2

  • 1 tbsp olive oil, plus extra for brushing
  • 75g/2½oz mushrooms, peeled and sliced
  • 1 garlic clove, crushed
  • 4 tbsp passata
  • 1½ tbsp tomato purée
  • 1 small handful basil leaves, shredded
  • 50g/1¾oz dairy-free cheese, crumbled

Dough:

  • 85g/3oz/scant ½ cup rice flour, plus extra for dusting
  • 85g/3oz/heaped ½ cup gram flour
  • 30g/1oz/scant ⅓ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum and salt into a food processor. Add the yeast and pulse several times to mix together. Add the oil and blend well. Add 110ml warm water, a little at a time, and continue blending to form a soft dough. Process for 10 minutes, to aerate the dough.
  2. Heat the oil in a large, heavy-based PTFE-free frying pan over a medium heat until hot. Add the mushrooms and fry, stirring frequently, for 2–3 minutes until lightly golden. Add the garlic and fry for a further 30 seconds, stirring all the time. Leave to one side.
  3. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then divide the dough into 2 equal pieces and shape each into a ball. Flatten the dough slightly, roll it out into a circle about 3mm/1⁄8in thick and trim with a knife to neaten the edges. Transfer the dough to the baking sheet.
  4. Put the passata, tomato purée and garlicky mushrooms in a bowl and mix well, then spread it over one half of the dough, leaving a 2mm1⁄16in space around the edge. Sprinkle the basil over the top, then cover with the crumbled soya cheese. Using a pastry brush, brush the edges with water. Using a spatula to hold the dough, fold it over dough and press indentations with your finger around the edges to secure them together. Bake for 14–15 minutes until golden brown. Remove from the oven and brush olive oil over the top with a pastry brush. Serve.

Today is publication day for Daniel Galmiche’s book The French Brasserie Cookbook. This is one of the most gorgeous books I’ve worked on – full of truly wonderful recipes and stunning pictures. Daniel (who is the chef at the Vineyard in Berkshire) is known as ‘The king of contemporary French cooking’ and has produced a book full of wonderful French recipes, many of which have his unique modern twists. Full of the diverse tastes and aromas from the different areas of France, his recipes show you how to create fresh, contemporary French dishes in your own kitchen.

Daniel is all about making recipes work for you in your own home, rather than reproducing cheffy recipes. This Beef Bourguignon recipe is a great example. It’s an iconic French dish but one that traditionally takes a couple of days to make. Instead, Daniel shows how you can do a simple marinade and leave it for just 3 hours, before cooking it for only a couple of hours. And it’s not an expensive recipe (unless you drink the bottle of wine before you start and then have to buy another one!) You don’t need to use prime cuts of beef – the braising cuts, such as brisket, silverside, blade, cheek or even shank will work really well.

One of my most memorable days when working on this book was when I went to one of the photography days. Daniel was cooking the dishes and I found myself entranced by the way he cooked. No matter what he was doing; whether he was sorting through ingredients that had just arrived or styling the food on the plate, he was always incredibly aware of what was going on in the saucepans. I realise that I can get distracted when I’m cooking and that’s when things overcook – so it would be great to have Daniel’s amazing awareness! And Daniel was a truly lovely person to work with.

I was going to make the Moules Marinières with Lemongrass & Chilli but I couldn’t get any mussels and, anyway, the weather has turned cold. So I made this wonderful beef dish, instead – using rice flour instead of plain flour, and gluten-free stock. The flavours were deep and delicious; the meat was tender and full of flavour – and I loved making my own, fresh bouquet garni, instead of using a dried one!

Gluten-free, wheat-free, dairy-free, nut-free, egg-free, citrus-free

Preparation time 20 minutes, plus 3 hours marinating     Cooking time 2 hours 15 minutes     Serves 4

Ingredients:

  • 800g/1lb 12oz casserole steak, cut into large cubes
  • 1l/35fl oz/4 cups full-bodied red wine
  • 2 thyme sprigs
  • 4 garlic cloves, crushed with the flat edge of a knife or your hand
  • 3 tbsp Cognac
  • 100ml/3½fl oz/scant ½ cup sunflower oil
  • 2 tbsp rice flour
  • 600ml/21fl oz/scant 2½ cups gluten-free chicken or vegetable stock
  • 1 bouquet garni made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
  • 2 carrots, peeled, halved lengthways and cut into chunks
  • 12 silverskin onions or shallots
  • 100g/3½oz small button mushrooms
  • 100g/3½oz pancetta, diced
  • 1 handful of flat-leaf parsley, roughly chopped
  • salt and freshly ground pepper
  1. In a deep dish, mix together the beef, wine, thyme, garlic and Cognac. Cover with cling film and leave to marinate in the fridge for at least 3 hours. Drain the meat into a bowl, using a colander, and reserve the marinade.
  2. Heat 4 tablespoons of the oil in a large saucepan or cast iron pot over a medium heat. Add the meat and cook for 20 minutes until brown, season with salt and pepper, then sprinkle with the flour and cook, stirring, for a further 2–3 minutes. Add the stock and reserved marinade and bring to the boil. Skim the foam off the surface and add the bouquet garni, then reduce the heat to low and simmer, partially covered, for 1 hour 45 minutes, stirring occasionally, until the meat is tender. By that time you should have a rich, silky sauce.
  3. About 50 minutes before the end of the cooking time, heat another medium saucepan with 1 tablespoon of the oil over a medium-low heat. Add the carrots and onions and cook for 10 minutes or until soft and pale gold in colour, then add to the meat saucepan.
  4. When the beef is almost ready, heat the remaining oil in a frying pan over a medium heat. Add the mushrooms and pancetta and fry for 8–10 minutes, stirring occasionally, until golden brown, then add them to the beef. Check the seasoning adjusting the salt and pepper, if necessary, discard the bouquet garni, throw in the parsley and stir gently without breaking the delicate pieces of beef. Serve hot.

It’s amazing how delicious raspberries are – and how incredibly versatile. Zoe adores them, so I’ve been making the most of the raspberries available this year, and experimenting with all different types of recipes that use them. This is a lovely cake, full of the taste of summer, no matter what time of the year. You can make this with delicious fresh raspberries but you can also make it with frozen ones, instead. Frozen fruits are a gem – often higher in nutrients than fresh fruit that has been shipped in and sitting around for ages during the distribution process. They’re much cheaper to buy and, of course, you can store them in your freezer and simply take them out when you want to use them.

I’ve used coconut flour alongside the rice flour because it makes baked goods deliciously moist. It’s hard to find but you can buy it from on-line retailers, such as Goodness Direct. And the cake is incredibly moist and moreish, anyway, because of the raspberries in it. Lovely summer-time food – even if it’s chilly and raining!

gluten-free, dairy-free, yeast-free, seed-free, citrus-free

Makes 1 cake (10–12 slices)     Preparation time 10 minutes     Cooking time 40 minutes

  • 150g/5½oz dairy-free margarine, softened, plus extra for greasing
  • 150g/5½oz/scant 1 cup fruit sugar or caster sugar
  • 1 tsp vanilla extract
  • 4 eggs, beaten
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup coconut flour
  • 1 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • 50g/1¾oz/scant ½ cup ground almonds
  • 350g/12oz fresh or defrosted, frozen raspberries
  • 2 tbsp agarve syrup, to decorate
  • 2–3 tbsp fruit sugar, to decorate
  • raspberries, to decorate
  1. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Add the vanilla extract and gradually beat in the eggs, a little at a time, until well mixed.
  2. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, then fold in the ground almonds and gently fold in the raspberries. Make sure the mixture is well mixed, but take care not to overmix it. Pour it into the tin.
  3. Bake for 30 minutes, then cover with baking parchment to prevent the cake from overbrowning. Bake for another 10–12 minutes until firm to the touch and cooked through.
  4. Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack and leave to cool completely. Once cooled, spread the agarve syrup over the cake, then sprinkle over the fruit sugar. Top with raspberries and serve.

This recipe is adapted from one of the recipes in the Vitamix cookery book. It’s incredibly easy to make and full of beautiful flavours from the raspberries and rosewater. And it’s made with yogurt instead of cream (I’ve substituted dairy-free soya yogurt here), so it’s wonderfully light – and healthy!

I adore my Vitamix machine – and I think they’re incredible. Billed as much, much more than a blender, they can chop, grind, puree, crush, whizz, mince, crumb, mill, shred and blend – and make nut milks, batters, pancakes, crepes and muffins, juice & smoothies, sauces, dressings & marinades. And, extraordinarily, they can make hot soups from raw ingredients and then ice creams! What’s more, they’re incredibly healthy. The machines pulverize veggies and fruit to a cellular level, so nutrients and antioxidants are released, making them more bio-available for your body. Research backs up that you get a significantly enhanced nutrient intake from the foods. And the machine uses friction heat generated by the rotation of the blades to cook the food, rather than heat, therefore preventing loss of valuable enzymes and nutrients. All brilliant!

gluten-free, dairy-free, yeast-free, egg-free, nut-free, seed-free, citrus-free

Serves 4–6

Ingredients:

  • 250ml/9fl oz/1 cup dairy-free soya yogurt
  • 3 tbsp icing sugar
  • 1 tbsp rosewater
  • 300g/10½oz frozen raspberries
  1. Put the ingredients in the Vitamix machine in the order listed and secure the 2-part lid. Select variable speed 1 and turn the machine on. Increase the speed to 10 then turn the machine to high and use the tamper to push the ingredients onto the blades.
  2. In about 30 seconds the sound of the motor will change and 4 mounds should form in the mixture. Stop the machine and serve immediately.


This is a wonderfully earthy recipe, combining the powerfully-savoury taste of thyme with the substantial broad beans, and the strong pancetta and dairy-free cheese. I use the Cheezly dairy-free cheeses because I think they’re the best on the market – and my favourites are the White Cheddar Style, Red Cheddar Style and the new Blue Style Cheezly. These are all made with soya but if you don’t want to eat soya, they also make a Soya Free Cheezly which is really good.

Broad beans are in season right now (and lovely), so if you can get fresh ones, it’s well worth the extra effort of shelling them (and if you have time to skin them, even better!) But don’t worry if you can only get the frozen variety – this dish will still be delicious.

Gluten-free, wheat-free, dairy-free, nut-free, seed-free, egg-free, citrus-free

Preparation time 5 minutes     Cooking time 20-25 minutes     Serves 4

Ingredients:

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g/9oz/heaped 1 cup arborio or other risotto rice
  • 300ml/10½fl oz/scant 1¼ cups organic dry white wine
  • 800ml/28fl oz/scant 3¼ cups hot, gluten-, yeast- and dairy-free vegetable stock, or vegetable stock made from gluten-, yeast- and dairy-free stock powder
  • 1kg/2lb 4oz broad beans, shelled, or 450g/1lb/heaped 2½ cups shelled broad beans
  • 200g/7oz pancetta
  • 1½ tbsp chopped thyme leaves
  • 1 handful chopped flat-leaf parsley (optional)
  • 75g/2½oz dairy-free cheese, shaved
  • sea salt and freshly ground black pepper
  1. Heat 2 tablespoons of the oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook for 2–3 minutes until just starting to turn golden. Stir in the garlic and cook for about 30 seconds, then lower the heat and stir in the rice until it is well coated in oil.
  2. Pour a little of the wine into the mixture and stir. Continue cooking over a low heat, gradually adding and stirring in the wine, until it has all been absorbed. Add a ladle of the hot stock and stir until all the liquid has been absorbed. Continue adding and stirring in the hot stock for 18–20 minutes until nearly all the liquid has been absorbed.
  3. Meanwhile, steam the broad beans in a saucepan of boiling water or a steamer for 5-7 minutes, depending on their size, until they are just tender. Remove from the heat, drain and set to one side. (And remove the skins if you have time.)
  4. Pour the remaining oil into a heavy-based frying pan and heat over a medium heat until hot. Add the pancetta and fry for 4-6 minutes until just crispy. Remove from the pan and drain on kitchen paper.
  5. When the risotto mixture is almost cooked, season lightly with salt and pepper to taste and add the beans and pancetta. Stir in carefully and continue to cook for a further minute until the rice is soft but still has a slight bite and all the liquid has been absorbed. Stir in the thyme (and parsley leaves if using), and sprinkle with the shavings of cheese. Serve immediately.

Huge thanks to Channel4.com for voting me one of the best gluten-free & allergy-friendly blogs! I’m up there with The Intolerant Gourmet, The Gluttonous Vegan, Pig in the Kitchen, The Gluten-Free Student Cookbook, A Girl’s Guide to Gluten-Free Baking, Free From, Food is Good, Eating Like a Horse and The Gluten-Free Blog. I love that mainstream media is taking the subject seriously – and, of course, that I’m featured!!

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