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Archive for the ‘Gluten-free’ Category

Bitter Leaves with Orange and Fennel

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , , , , , , , , on 10 December 2025| 1 Comment »

This stunning salad is a riot of colour, texture, and flavours. From Boustany by Sami Tamimi, this is not your average side salad. We served it alongside pan-fried duck breasts.

Bitter leaves with orange and fennel – serves 4 to 6

  • 4 blood oranges (or regular oranges)
  • 4 tbsp lemon juice
  • 2 tbsp orange juice
  • 75ml olive oil
  • 1 tbsp pomegranate molasses
  • 2 tsp orange blossom water
  • 100g radicchio leaves
  • 100g white or red endive
  • ½ small red onion, very thinly sliced
  • 1 small fennel bulb, very thinly sliced
  • 120g rocket
  • 5g fresh tarragon leaves
  • 70g hard goat’s cheese, broken into chunks
  • 3 tbsp pomegranate seeds
  • 25g sunflower seeds, toasted

Remove the skin and white pith from the oranges (use a sharp knife), then slice the oranges into ½ cm slices.

Make the dressing by putting the lemon juice, orange juice, olive oil, pomegranate molasses and orange blossom water into a small bowl. Add ½ tsp of salt and plenty of black pepper, then whisk well and set aside.

Separate the radicchio and endive into leaves and tear into large pieces, then add to a mixing bowl. Add the onion, fennel and rocket. Pour over about a quarter of the dressing, add a pinch of salt and some black pepper and toss well.

Layer the leaves, oranges, goat’s cheese and herbs onto a large platter or salad bowl. Finish with a few pieces of orange, some chunks of cheese and spoon over the dressing. Scatter the pomegranate and sunflower seeds over, then serve.

(Original recipe from Boustany by Sami Tamimi, Ebury Press, 2025.)

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Crispy Roast Potatoes with Herby Salsa Verde

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 9 November 2025| Leave a Comment »

We’re constantly roasting baby potatoes in hot olive oil with just salt and pepper and we never get tired of them. However, this salsa verde gives our go-to roasties a serious upgrade. Any leftovers are brilliant the next day, packed into lunchboxes or tossed in a salad.

Crispy Roast Potatoes with Herby Salsa Verde — Serves 4 (as a side)

FOR THE SALSA VERDE:

  • 20g flat-leaf parsley leaves
  • 20g basil leaves
  • 6g mint leaves
  • ½ garlic clove, roughly chopped
  • 1 tbsp chopped cornichons
  • ½ tbsp capers
  • 1 anchovy
  • 1½ tsp Dijon mustard
  • 4 tbsp extrta virgin olive oil
  • 2½ tsp red wine vinegar

FOR THE ROAST POTATOES:

  • 1kb baby potatoes, halved or quartered
  • 2½ tbsp olive oil

Make the salsa verde: Whizz all of the salsa verde ingredients in a small food processor or with a stick blender until you get a coarse, spoonable sauce. Taste and adjust seasoning if needed — a splash more vinegar or oil can help balance it.

Roast the potatoes: Heat your oven to 200°C (180°C fan). Toss the potatoes with the olive oil, a generous pinch of salt, and some freshly cracked black pepper. Spread them out in a single layer on a large baking tray — don’t crowd them or they won’t crisp up.

Roast for about 45–50 minutes, turning once halfway, until they’re golden, crispy, and tender. Let them cool slightly on the tray for 10 minutes.

Transfer the potatoes to a serving bowl and gently toss with around 60g of the salsa verde. Serve warm.

(Recipe inspiration from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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Steamed Sea Bass with Garlic, Ginger and Spring Onions

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , on 4 November 2025| Leave a Comment »

We are beyond excited by our subscription seafood box from Urban Monger. This is what we did with two whole sea bass that arrived on our doorstep amongst various other delicious things. Serve with steamed rice and tenderstem broccoli.

Wine Suggestion: We love classic wines that are slightly atypical, but showing a new direction in wine. Tonight we wanted a crisp, fresh and dry white so opened a Sybille Kuntz Kabinett Riesling from the Mosel in Germany. A wine like this from the Mosel would have typically had residual sugar but Sybille makes all her wines completely dry, it’s a roaring success and such a thrill to drink with this delicate, and flavoursome dish. A celebration of flavour all round.

Steamed Sea Bass with Garlic, Ginger and Scallions – serves 2-3

  • 2 x 350g whole sea bass, scaled, cleaned and gutted
  • 15g root ginger, cut into fine matchsticks
  • 4-5 scallions, trimmed and thinly sliced
  • 1 red chilli, finely sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 4 cloves of garlic, finely sliced
  • a handful of coriander, roughly chopped

Put the fish in a fish kettle and sprinkle over the ginger (if you don’t have a fish kettle you could use a steamer or a rack in a roasting tin). Add 2cm of water. Use a couple of balls of tin foil to lift the rack up above the water level. Cover with the lid (or foil) and steam for about 10 minute or until cooked through. It’s easiest to use a thermometer and the fish should be 60C.

Lift the fish onto a warm serving dish and scatter over the scallions and chilli, then cover to keep warm.

Spoon about 5 tbsp of the cooking juices into a small pan, add the soy sauce and bring to the boil. Pour this over the fish. Heat the sesame oil in the same pan, then add the garlic and fry for a few seconds, then pour over the fish. Sprinkle with the coriander and serve.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Barbecued Prawns with Harissa Mayonnaise

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 11 October 2025| Leave a Comment »

We couldn’t get enough of these smoky, juicy barbecued prawns — a real highlight from one of the many clever ideas in Tom Kerridge’s excellent new barbecue book (which we highly recommend). This recipe is quick, full of flavour, and seriously satisfying.

We’ve thrown in a little tip to make peeling the prawns less of a faff — but if you can find shell-on, deveined prawns, with that handy slit down the back, you’re golden.

Wine Suggestion: A fun starter deserves a wine to match — enter the Umani Ronchi Centovie Rosato. Fresh, dry, and deliciously savoury, the kind of rosé that knows how to keep up with smoky prawns and spicy harissa.

Barbecued prawns with harissa mayonnaise – serves 6

  • 1kg raw prawns in shells (we buy frozen prawns which already have the heads removed and are slit down the back for easy peeling when cooked)
  • 2 tsp cumin seeds, lightly crushed
  • 2 tbsp rose harissa paste
  • 2 tbsp extra virgin olive oil
  • finely grated zest of 2 limes
  • lime wedges, to serve

FOR THE HARISSA MAYONNAISE:

  • 150g mayonnaise
  • 2 tsp rose harissa paste
  • juice of 1 lime
  • 1 tbsp finely chopped dill

Get your barbecue ready for direct cooking.

Twist the heads off the prawns if needed. Then use a pair of scissors to make a shallow cut along the belly of each prawn, leaving the tail shell intact. This will make them easier to peel.

Put the prawns into a large bowl and add the crushed cumin, harissa paste, extra virgin olive oil and lime zest. Season with salt and pepper and mix well. Set aside for 30 minutes.

Meanwhile, mix the mayonnaise ingredients together and season with salt and pepper. Spoon into a serving bowl and set aside.

Place the prawns in a single layer on a very hot part of the barbecue and cook for 2-3 minutes on each side. You want them to be lightly charred.

Transfer the prawns to a serving platter with the bowl of harissa mayonnaise and serve lime wedges alongside.

(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury:Absolute, 2025.)

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Hake with Rice and Date Pickle

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 8 October 2025| Leave a Comment »

Every element of this dish from Lugma by Noor Murad, but it’s the date pickle that truly brings everything together. It lifts the whole plate and we can definitely see it making repeat appearances alongside all sorts of other dishes.

Wine Suggestion: We’ve been exploring the fresher, lighter reds from north-western Spain, a joyful match for spiced or richly flavoured fish like this. A recent gem is the Finca Millara Lagariza, a youthful, fruit forward and light bodied Mencía that we served lightly chilled. A brilliant pairing.

Fish with rice and date pickle – serves 4

FOR THE FISH:

  • ½ tsp ground turmeric
  • ½ tsp paprika
  • 2 tsp cumin seeds
  • seeds from 15 cardamom pods
  • 600g skinless hake fillet, cut into 6cm pieces
  • 1½ tbsp melted ghee
  • ½ lemon

FOR THE RICE:

  • 2 tbsp melted ghee
  • 5 cardamom pods
  • 5 cloves
  • 1 cinnamon stick
  • 3 fresh bay leaves
  • 150g date molasses
  • ½ tsp loosely packed saffron threads, roughly crushed
  • 300g basmati rice, washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained well

FOR THE DATE PICKLE:

  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp Aleppo chilli flakes
  • 120g Medjool dates, pitted and thinly sliced
  • 3 tbsp apple cider vinegar
  • 30g red onion, thinly sliced
  • 10g coriander, leaves and soft stems picked

Use a pestle and mortar to finely crush the cumin seeds and cardamom seeds.

Mix all the ground spices for the fish in a large bowl with ½ tsp salt and plenty of black pepper. Add the fish and mix well to coat, then put in the fridge until needed.

For the rice, add the ghee, whole spices and bay leaves to a medium, lidded saucepan and place over a medium heat. Cook for a few minutes, stirring now and then, until fragrant.

Stir in the molasses then pour in 620ml of hot water, the saffron and ¾ tsp salt. Bring to the boil, then stir in the rice. Bring up to a fast boil for exactly 5 minutes, without stirring, until the grains have started to plump up and have absorbed at least half of the water. Cover with a clean tea towel followed by the lid, securing the ends of the tea towel over the lid. Turn the heat to low and cook, without touching, for 30 minutes.

Meanwhile, make the pickle. Add the oil and fennel seeds to a small frying pan over a medium heat. Cook for 2 minutes, until fragrant, then stir in the chilli and a small pinch of salt and pour into a medium heatproof bowl. Allow to cool for 5 minutes, then stir in the dates, vinegar and onion. Set aside to pickle.

When the rice is read, remove the lid and tea towel. Allow the rice to cool slightly while you fry the fish.

Heat the ghee in a large frying pan over a medium-high heat. Add the fish and cook for 2-3 minutes on each side, until nicely browned and cooked through. Squeeze over the lemon juice.

Transfer the rice to a large platter and top with the fish and any fat in the pan. Stir the coriander into the pickle and serve alongside.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Chicken Provençal

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 6 October 2025| 4 Comments »

Hanging onto summer like rosé in October… As Autumn seems to appear intermittantly in Dublin, we’re clinging to the flavours of sunnier days. This simple Chicken Provençal is sunshine in a frying pan. You can’t beat the cheerful tones of this French classic, perfect for lifting spirits as the evenings draw in. Serve it with buttery new potatoes or a chunk of crusty baguette.

Wine Suggestion: We paired it with a classic dry Provençal rosé from Château Léoube – textured and full-bodied (for a rosé), yet still elegant and crisp on the finish.

Chicken Provençal – serves 4

  • 2 tbsp olive oil
  • 8 chicken thighs
  • 2 onions, thinly sliced
  • 2 anchovies in oil, chopped
  • 4 sprigs of thyme
  • 2 bay leaves
  • 2 red peppers, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 big fennel bulb, quartered, core removed and thinly sliced
  • 2 courgettes, cut into 1cm thick slices
  • 8 cloves of garlic, thinly sliced
  • 200ml white wine
  • 1 x 400g tin chopped tomatoes
  • 1 litre chicken stock
  • 100g pitted black olives
  • 1 sprig of rosemary
  • 15g flatleaf parsley, leaves only, finely chopped
  • a handful of small basil leaves
  • a small handful of capers

Warm the oil in a large, heavy-bottomed saucepan over a medium-high heat. Season the chicken with salt and pepper and brown well. You will probably need to do this in two batches. Put the browned chicken aside on a plate.

Turn the heat down and add the onion, anchovies, bay leaves and thyme with a good pinch of salt. Sauté gently for about 15 minutes or until very soft.

Turn the heat up a little, then add the peppers, fennel and courgettes, then sauté for 5 minutes. Add the garlic and sauté for a further minute.

Pour in the wine and simmer for a couple of minutes, then add the tomatoes, stock, rosemary and olives. Season with salt and pepper and simmer for 5 minutes. Return the chicken to the pan with any juices on the plate and simmer very gently for 35-40 minutes or until the chicken is very tender.

Stir in the parsley, half the basil and the capers. Taste and season again if required.

Serve with the rest of the basil scattered over.

(Original recipe from Lickedspoon with Debora Robertson on Substack, 4 Jun 2025.)

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Smoked Salmon on the Barbecue with Tomato Salad and Potato Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 2 October 2025| Leave a Comment »

Quite a lot going on here but all very straightforward and not too time-consuming. We highly recommend this potato salad – piquant and not to mayonaisy.

Wine Suggestion: We’ve always enjoyed albariño but have really got into it in a big way recently by exploring the Spanish, Portuguese and new areas in the world making this great grape that pairs with fish and seafood. Tonight a little off-piste the Newton Johnson Albariño from Hermanus in South Africa … which has similar granitic soils to Spain. Sunshine, Antarctic breezes and a southern African hint make this unique but recognisable and delicious with the salmon, capers etc.

Smoked salmon on the barbecue with tomato salad and potato salad – serves 4

  • 4 lightly smoked salmon fillets (we bought ours in M&S)

FOR THE CHIVE DRESSING:

  • a small bunch of chives
  • 1 small shallot, finely chopped
  • 90ml (6 tbsp) of extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt

FOR THE TOMATO SALAD:

  • 6 tomatoes, finely sliced
  • 1 smal red onion, finely sliced
  • a pinch of caster sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • a handful of basil, torn

FOR THE POTATO SALAD:

  • 1 kg new potatoes – we used Jersey Royals
  • 2 banana shallots, finely chopped
  • 2 eggs, hard-boiled, peeled and chopped
  • 2 tbsp capers
  • a handful of cornichons, finely chopped
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 2 tbsp mayonnaise
  • a small handful of parsley and dill, chopped

Start by boiling the potatoes for the salad in salty water until tender, then drain and set aside to cool.

Get your barbeuce on to heat up.

When the potatoes have cooled, cut them into halves or quarters and mix with the rest of the potato salad ingredients. Set aside until ready to serve.

For the chive dressing, set aside 4 chives for a garnish and finely slice the rest. Mix them with the shallot, olive oil, vinegar and salt.

For the tomato salad, arrange the sliced tomatoes on a serving plattter and scatter over the red onion. Season well with salt, pepper and sugar, then dress with the oil and vinegar and garnish with the basil.

Brush the fish with a little oil and cook over a hot barbecue for a couple of minutes on each side.

Spoon some chive dressing on each plate and top with the cooked salmon. Garnish with the remaining chives and serve with the tomato and potato salad.

(Original recipe from Rick Stein’s Food Stories, BBC Books, 2024.)

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Tarragon Chicken

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 19 September 2025| Leave a Comment »

While rummaging through a relative’s bookshelf, we stumbled upon an old cookbook called Cooking with Katie Stewart and took a few recipes along on a recent trip to France — and we’re so glad we did. With some cuisses de poulet from a local butcher and the basic equipment in a holiday kitchen, we cooked a simple tarragon chicken that was so delicious, we made it again as soon as we got home. Proof that sometimes the best recipes are the ones you nearly overlook.

Wine Suggestion: Go classic and open a Chardonnay with a bit of oak — I dare you. It works so well with the tarragon and chicken. Tonight, we went with an old favourite: the Neudorf Tiritiri Chardonnay. Done.

Tarragon Chicken – serves 6

  • 4 tsp dried tarragon
  • 2 tbsp lemon juice
  • 6 chicken joints (we used legs)
  • 50g butter
  • 300ml hot chicken stock
  • 300ml double cream
  • a handful of flatleaf parsley, roughly chopped

Put the dried tarragon into a small bowl and pour over the lemon juice, then leave to soak for 30 minutes.

Season the chicken with salt and black pepper.

Melt the butter in a large saucepan, then add the chicken pieces and slowly brown them on all sides (this may be easier in two batches). When the chicken is browned all over, about 15 minutes, put all of the chicken into the pan.

Season the chicken again and pour over the tarragon and lemon juice mixture, then add the hot stock and cream. Cover with a lid and simmer gently for about 45 minutes or until the chicken is really tender.

Lift the chicken on to a serving plate and pour over the sauce (you can strain it if you have a sieve). Sprinkle with the chopped parsley and serve.

(Original recipe from Cooking with Katie Steward, Hamlyn, 1974).

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BBQ Trout with Beetroot & Apple Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , on 1 September 2025| Leave a Comment »

We’ve been having fun and trying to cook a lot more fish on the barbecue. The salad with these skewers is particularly good.

Wine Suggestion: we opened and enjoyed Stephanie and Arnaud Dezat’s Sancerre Blanc. Two of the youngest members of an old family making wine here since the fifteenth century, this was pure and refreshing with a suitable minerally texture.

BBQ Trout with beetroot & apple salad – serves 4

  • 600g chunky piece of trout fillet, skinned and pin-boned
  • 2 tbsp olive oil
  • 3 tsp wholegrain mustard
  • lemon wedges, to serve

FOR THE SALAD:

  • 1 apple
  • 6 radishes, thinly sliced
  • 100g pickled beetroot
  • 30g watercress
  • 1 tbsp finely chopped dill
  • 1 tsp Dijon
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil

Cut the trout fillets into 1cm thick slices. Mix the olive oil and mustard together in a bowl and brush the trout all over with this mixture. Thread the fish onto metal skewers and leave to marinate in the fridge for 30 minutes.

Get your barbecue on and hot for direct cooking.

To make the salad, get a large bowl of iced water ready. Halve and core the apples and cut them into julienne strips and immerce in the iced water with the sliced radishes. Leave to crisp in the water for 10 minutes.

Drain the apples and radishes and pat dry with a clean tea towel, then place in a large bowl. Cut the beetroot into julienne strips and add to the bowl with the watercress and chopped dill. Toss together and leave in the fridge until needed.

Make the dressing by whisking the Dijon mustard, cider vinegar, honey and extra virgin olive oil together with some seasoning in a small bowl. Pour the dressing over the salad just before serving and toss well.

Place the skewers on the hot barbecue and cook for a couple of minutes on each side. Serve the skewers with some salad and a lemon wedge on the side.


(Original recipe from The BBQ Book by Tom Kerridge, Bloomsbury: Absolute, 2025).

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Trout and Asparagus Kebabs

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 15 August 2025| Leave a Comment »

A bit late in the season to post these lovely trout and asparagus kebabs but we couldn’t leave them out.

Wine Suggestion: A bottle from a familiar winery, but one we picked up in Spain as this particular cuvée doesn’t currently make it into Ireland. Bodegas Castro Martin’s A-2-O, a fresh and elegant Albariño from the Val de Salnés in Rías Baíxas.

Trout and Asparagus Kebabs – serves 4

  • 600g trout fillet, without skin – try and get a chunky piece, cut into 3cm pieces
  • 200g asparagus – snap off the ends and slice into short lengths
  • 1 orange, quarter, then slice into small pieces
  • 2 tbsp olive oil

FOR THE HERB OIL:

  • about 15g of mint leaves, finely chopped
  • 100ml olive oil
  • 1 clove of garlic, crushed
  • 2 tsp red wine vinegar

Thread the trout, asparagus and orange pieces onto 4 metal skewers. If your fish pieces are a bit skinny just fold them over and thread them on to make a chunkier piece.

Drizzle with olive oil and season well.

Heat the barbecue for driect grilling and ideally use a grill tray.

To make the herb oil, put the chopped mint into a small bowl, then stir in the olive oil, garlic, red wine vinegar and seasoning.

Cook the skewers on the hot grill tray (if you have one) for a couple of minutes on each side or until the fish is crispy. Don’t be tempted to turn them too quickly or they might stick.

Serve with the mint oil.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)

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Brazilian Seafood Moqueca

Posted in Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , , , on 11 August 2025| Leave a Comment »

We don’t cook many Brazilian dishes but perhaps we should make more as this one was delicious! Serve with rice or crusty bread.

Wine Suggestion: we had to guess a bit with what to open with this, so chose a warmer climate white with some white flower amd stonefruit characters; dry but with softer fruitiness. So tonight the charming Dominio de Tares Godello La Sonrisa and it was a very pleasant match indeed.

Brazilian seafood moqueca – serves 4 to 6

  • 650g firm white fish fillets (we used hake)
  • 400g whole shell-on prawns (about 12)
  • 3 limes, zested to make 1 tsp, juiced to make 6 tbsp, plus a little extra lime zest to serve
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 2 medium onions, diced
  • 4 fat garlic cloves, crushed
  • 1 large red pepper, cut into strips
  • 1 large yellow pepper, cut into strips
  • 2 tsp coriander seeds, crushed
  • 1 tsp ground turmeric
  • 4 tbsp tomato purée
  • 400ml coconut milk
  • coriander, chopped, to garnish
  • red chilli, sliced, to garnish
  • white rice or crusty bread, to serve

Cut the fish fillets into chunky pieces and de-vein the prawns but leave the shells on (either use a very sharp knife or pointy scissors).

Mix the lime zest, 4 tbsp of the lime juice, 1 tsp of the paprika, 1 tsp of the cumin and 1 tsp of fine salt in a large bowl. Add the fish and prawns and toss gently to coat, then cover and leave aside for 15 minutes.

Heat the oil in a large deep pan and cook the onions for 5 minutes. Add the garlic, peppers and crushed coriander seeds and cook for another 5 minutes.

Add the turmeric, 1 tsp of paprika, 1 tsp of cumin, the tomato purée and a splash of water, then mix well to coat the onions. Add the coconut milk with 200ml of water, then simmer over a medium heat for 8 to 10 minutes. Add 1 tsp of fine salt.

Gently add the fish and prawns to the sauce along with any marinade. The seafood needs to be completely covered so add a little more water if needed. Cover with a lid and simmer for 8-10 minutes or until the seafood is cooked through.

Check the seasoning and add more salt if needed. Stir throught the rest of the lime juice and serve garnished with coriander and chilli.

(Original recipe by Gurdeep Loyal in Olive Magazine, May 2025.)

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Lamb and Apricot Tagine

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 5 August 2025| Leave a Comment »

A few fresh apricots during their short season really enhance this lamb tagine. We served with giant couscous cooked with shallot, turmeric, parsley, lemon zest and pine nuts. You need to marinade the lamb overnight (or for at least 2 hours).

Wine Suggestion: we think tagines go well with Grenache based wines, either white or red, and so opened the Edetària via Edetana White which is old vine Garnacha Blanca from unique vineyards in Terra Alta. It combines both power and an undercurrent of fresh salty mineral texture. There’s always a plush, velvety nature to this grape that makes it feel sophisticated. We keep on saying we should put this wine into our cellar and find out what happens with a few years age … but it we haven’t yet had the patience to find out.

Lamb and Apricot Tagine – serves 4

  • olive oil
  • 1 red onion, halved and sliced
  • 600g lamb neck fillet, cut into chunks
  • 1 tbsp tomato purée
  • 3 ripe tomatoes, chopped
  • 10 soft dried apricots
  • 300g butternut squash, cut into chunks (not too big)
  • a small jar of chickpeas, drained and rinsed
  • 2 apricots, stoned and cut into wedges
  • coriander, to serve

FOR THE MARINADE:

  • a small bunch of coriander, finely chopped
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 lemon, juiced
  • 2 cloves of garlic, crushed
  • a small knob of ginger, finely grated

Mix the ingredients for the marinade together in a large bowl. Season, then add the lemon and toss well to coat. Cover and chill overnight or for at least 2 hours.

Heat the oven to 180C/160C fan/gas 4.

Heat a splash of olive oil in a pan and cook the onion over a low-medium heat until very soft. Add the lamb and all of the marinade and cook, stirring, for 5 minutes.

Add the tomato purée, tomatoes and dried apricots, plus 350ml of water. Bring to a simmer then cover and cook for 1 an hour in the oven.

Add the chickpeas and cook for another hour, adding the apricots for the last 10 minutes. Serve with giant or regular couscous and sprinkle with the coriander.

(Original recipe by Janine Ratcliffe in Olive Magazine, June 2025.)

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Lamb & Chickpea Curry

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , on 4 August 2025| Leave a Comment »

We love a lamb curry and this one uses lamb neck fillet which is a cut that doesn’t take too long to cook and is meltingly tender. Serve with steamed basmati rice.

Wine Suggestion: A juicy red with velvety tannins like Kilikanoon’s Covenant Shiraz which balances ripe plummy fruits with real elegance and finesse.

Lamb and Chickpea Curry – serves 4

  • 1kg lamb neck fillet, cut into large chunks
  • 3 tbsp veg oil
  • 2 large onions, finely diced
  • 4 garlic cloves, finely grated
  • 7.5cm piece of ginger, finely grated
  • 1 cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 2 tbsp garam masala
  • 1 tsp Kashmiri chilli powder
  • 2 tsp salt
  • 2 tbsp tomato purée
  • 400g tin chickpeas, drained
  • coriander leaves, to serve

Heat the oil in a a large casserole over a medium-high heat. Add the onions and cook for at least 10 minutes or until softened and turning deep golden brown.

Turn the heat down a bit and add the garlic and ginger. Stir for 2 minutes, then add the whole and ground spices and the salt. Cook for another 2 minutes before stirring in the the tomato purée and cooking for 2 minutes more.

Add the lamb with 250ml water and bring to a simmer. Reduce the heat and cover with a lid. Cook gently for 15 minutes, then remove the lid and stir. Cook, uncovered, for 30 minutes more, stirring every 10 minutes.

Add the chickpeas and cook for another 15 minutes or until the lamb is very tender. Season to taste.

Serve with steamed rice and the coriander sprinkled over.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury Publishing, 2024.)

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Salmon with Cajun Spices

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 30 June 2025| 2 Comments »

Salmon is one of the most popular dishes in our house so it’s nice to find a recipe with some different flavours.

Wine Suggestion: double down on the citrussy aspect when choosing a wine so for this we headed to a Loire Sauvignon Blanc, but not from one of the “big two”, rather an under-rated Menetou Salon made by Anthony Girard at La Clef du Recit. A touch more grapefruit and orange, but with hints of lemon, the freshness really worked well with the salmon.

Salmon with Cajun spices – serves 2

  • 2 salmon fillets, skin on
  • 2 tsp Cajun spice blend
  • 1-2 tbsp olive oil
  • 30g butter
  • lemon wedges, to serve

FOR THE SAUCE:

  • 1 tbsp olive oil
  • 2 banana shallots, finely diced
  • 2 cloves of garlic, finely diced
  • ½ tsp Cajun spice blend
  • 150ml fish stock
  • 150ml crème fraîche
  • juice of 1 lemon
  • 1 tbsp finely chopped flat-leaf parsley

Score the skin of the salmon with a sharp knife, then sprinkle both sides with the Cajun spice mix and a little salt. Heat the olive oil over a medium heat in a frying pan.

Add the salmon to the hot oil, skin side down, pressing the fillets down with a fish slice. Cook for a few minutes on each side, then remove the pan from the heat.

Add the butter to the pan and baste the salmon with it as it melts. Transfer the salmon to a warm plate and leave to rest while you make the sauce.

Put the frying pan back over a medium-high heat and add the olive oil. Add the shallots and cook for a few minutes, then add the garlic and Cajun spice blend and cook for a couple of minutes.

Add the stock to the pan and let it bubble until reduced by half. Stir in the crème fraîche and cook for a minute or two until the sauce thickens. Season and add the lemon juice to taste. Remove from the heat and stir through the parsley.

Spoon the sauce onto warmed serving plates and top with the salmon. Serve with lemon wedges and green beans.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Prawns and Mangetout on the Barbecue

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , on 26 June 2025| Leave a Comment »

This is an excellent barbecue starter. We have a number of Genevieve Taylor’s barbecue books and they are superb!

Wine Suggestion: You need a wine that loves shellfish, barbecues and salty cured meats which is a bit of a conundrum. The key is both a good amount of fruitiness alongside a minerally freshness; complimetary and contrasting characters. For tonight Pazo Señorans Albariño from Rias Baixas in north western Spain, you almost smell the salty sea air alongside crisp white peaches in the glass and so well structured on the palate. This wine ages superbly and luckily the winery also releases aged bottles so if you get the opportunity do try these too.

Prawns and mangetout on the barbecue – serves 4

  • 300g raw peeled prawns
  • 10 slices of prosciutto
  • 150g mangetout
  • 1 tbsp olive oil

FOR THE LEMONY MAYO:

  • 125g mayonnaise
  • zest of 1 lemon, and juice to taste
  • 10g chives

Pat the prawns dry with kitchen paper.

Cut each slice of prosciutto into 4 pieces. Wrap each prawn in a piece of prosciutto.

Thread a prawn onto a skewer, followed by a piece of mangetout, then another prawn. Keep going until everything is used up, then brush a little oil over each skewer and season with salt and pepper. Leave them in the fridge until ready to cook.

For the lemony mayo, spoon the mayonnaise into a small bowl and stir through the lemon zest and chives. Add lemon juice to taste (start with half the lemon) and season with salt and pepper. Chill until needed.

Get the barbecue going for hot direct grilling.

Cook the skewers for 1-2 minutes on each side until the ham is crispy and the prawns pink. Serve with the mayo.

(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)

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Summer Rolls

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , on 23 June 2025| Leave a Comment »

Summer rolls – so simple but they look so impressive. Serve for lunch.

Summer rolls – makes 8

  • 35g rice vermicelli noodles
  • 16 chives
  • 8 sprigs of coriander
  • 1 carrot, cut into matchsticks
  • ¼ cucumber, deseeded and cut into matchsticks
  • 50g bean sprouts
  • ½ little gem lettuce, finely shredded
  • 125g cooked, peeled prawns, halved lengthways
  • 1-2 tbsp roasted peanuts, roughly chopped
  • 16 mint leaves
  • 8 rice paper wrappers

FOR THE CHILLI DIPPING SAUCE:

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp freshly grated root ginger
  • 1 red bird’s eye chilli, thinly sliced
  • 1 clove of garlic, grated

Cook the noodles by bringing a pan of water to the boil. Drop in the noodles and take the pan off the heat. Leave the noodles to soak for 2 minutes, then drain and rinse under cold water. Drain well and set aside.

Mix all the chilli dipping sauce ingredients together with 2 tbsp of cold water and set aside.

Make sure you have all the filling ingredients prepped and to hand.

Dip a rice paper wrapper in a bowl of cold water and leave to soak for up to a minute, then transfer to a damp tea towel.

Add the filling ingredients as follows (making sure to leave a border around the edge so you can seal the roll): arrange two chives in a X in the middle, add a sprig of coriander, then some noodles, carrot, cucumber, bean sprouts, lettuce, prawns and peanuts (careful not to overfill). Top with a couple of mint leaves.

Fold the edge closest to you over the filling, tuck the sides over to enclose then ends, then roll away from you to seal. Set aside under a folded damp tea towel to stop them drying out while you make the rest. Repeat with the remaining rice papers. Serve with the dipping sauce.

(Original recipe from Rick Stein’s Food Stories, BBC Books, Penguin: Random House, 2024.)

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Avgolemono

Posted in Chicken, Food, Gluten-free, Greek, tagged , , , , , , , , , , , , on 5 June 2025| Leave a Comment »

A Greek chicken and rice soup with egg and lemon. Tastes delicious and can only be good for you.

Avgolemono – serves 4 to 6

  • 125g extra virgin olive oil
  • 2 medium white onions, diced into 1cm pieces
  • 2 medium carrots, diced into 1cm pieces
  • 2 ribs of celery, diced into 1cm pieces
  • 3 large cloves of garlic, peeled and finely sliced
  • 3 bay leaves
  • 500g skinless chicken breasts
  • 125g rice
  • 2 large eggs
  • 75g lemon juice
  • 3 tbsp dill, chopped

Heat the oil in a large pot, then add the onions, carrots, celery, garlic, bay leaves and a pinch of salt. Cook gently for about 30 minutes or until soft.

Meanwhile, put the chicken in a single layer in a large pan and cover with 2 litres of water. Add 2 tsp of fine sea salt, then bring to a simmer with the lid on. As soon as the water simmers, turn the heat right down and cook for 5 minutes, then turn the heat off and leave until cool enough to handle.

Remove the chicken and reserve the cooking liquid. Chop the chicken into 1cm pieces.

Add the rice, chicken and chicken cooking waterto the cooked vegetables and bring up to a gentle simmer. Cook for 30 minutes or until the rice is tender.

Whisk the eggs and lemon juice together, then add a couple of ladlefuls of the hot soup to this mix, whisking constantly, before adding the mixture to the soup in a thin stream, stirring all the time.

Bring the soup back to a simmer and leave for another 5 to 10 minutes, stirring constantly until thickened slightly. Remove the bay leaves and check the seasoning. Stir in half the dill, then take off the heat and leave to rest for 10 minutes.

Seve in warm bowls with the rest of the dill, some more black pepper and a drizzle of good olive oil.

(Original recipe by Nick Bramham in FT Magazine, 1/2 March 2025.)

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Roast Potatoes with Rosemary & Za’atar

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 20 May 2025| Leave a Comment »

Ottolenghi potato dishes are always a big hit and these were no exception. The rice flour makes them particularly crispy.

Roast potatoes with rosemary & za’atar – serves 6 to 8

  • 2.5kg Maris Piper potatoes, peeled and cut fairly small – about 4-5cm chunks
  • 2 tbsp fine salt
  • 3 large sprigs of rosemary, 1 left whole and the leaves of the other 2 finely chopped
  • 150ml sunflower oil
  • 2 tbsp rice flour
  • 1 tsp sea salt flakes
  • 2 tbsp za’atar

Put the potatoes into a large pan and cover with cold water. Add the fine salt and the whole rosemary sprig, then bring to the boil. Simmer for 10-15 minutes, or until just tender. Drain well and throw away the rosemary, then return the potatoes to the warm pan. Leave to dry for at least 15 minutes.

Heat the oven to 220C Fan.

Put the oil in a large roasting tray and put into the oven to heat for 10 minutes.

Add the rice flour to the dry potatoes and gently toss to coat.

Carefully add the potatoes to the hot oil in the tray, then roast for 50 minutes, turning halfway. Add the chopped rosemary and gently toss, then return to the oven for a further 3 minutes. Remove the potatoes from the oven and stir in the sea salt flakes and za’atar.

(Original recipe from Ottolenghi Comfort, Penguin Random House, 2024.)

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Shakshuka with Feta & Coriander

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 11 May 2025| 2 Comments »

We cook many versions of shakshuka on weekends and they’re all good. Here’s the latest – serve with toasted sourdough.

Shakshuka with feta & coriander – serves 2-3

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 4 cloves of garlic, finely sliced
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 4 eggs
  • 100g feta
  • a large handful of coriander leaves, roughly chopped

Heat the oil in a deep frying pan over a high heat. Add the onion and cook for a couple of minutes, then add the peppers and garlic and cook for another 4 minutes. If the pan looks dry just add a splash of water rather than more oil.

Add the cumin, cinnamon, paprika and some flaky sea salt and stir briefly until the spices smell good. Stir in the tomatoes and simmer for 10-15 minutes to let the sauce thicken a bit.

Make 4 wells in the sauce and crack an egg into each one. Place a lid over the frying pan and leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble the feta over the top, sprinkle with the coriander and season with black pepper.

Serve with toasted sourdough.

(Original recipe from Lose Weight for Good by Tom Kerridge, Bloomsbury Publishing Plc, 2017.)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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