Things you need: Gammon, Agave Nectar, fresh ginger and cloves.

• Soak the gammon either over night in water or added to a saucepan and cover with cold water, bring to the bowl then remove gammon from the pan.
• In a baking tray place two very large pieces of foil and arrange one lengthways and the other widthways, put the gammon in the centre of the foil and fold to seal (leaving room around the gammon  for air to circulate).
• Bake the gammon in a preheated oven – 20 minutes per pound (450 g) – that is 4 hours for a 12 lb (5.4 kg) piece or 4 hours 40 minutes for a 14 lb (6.3 kg) piece.
• 30 minutes before the end of the cooking time, remove the gammon and increase the heat to gas mark 7, 425ºF (220ºC).
• Sounds odd but now peel off all the skin from around the gammon, leaving the layer of fat below in tact.
• Score the fat making a diamond pattern. Stud a clove into the centre of each diamond shape.
• Smother with my special dressing, in a small bowl mix some finely chopped fresh ginger with a large squeeze of Agave Nectar. This alternative glaze will give the gammon a fantastic golden colour and a lovely sweet/spicy taste.

Return the gammon to the tin and bake for a further 30 minutes or until it is a glazed. Leave to rest before serving.

I served my baked glazed gammon warm with potatoes and leeks/courgettes in a dairy FREE white sauce (top tip if using soya milk loosen and flavour the white sauce with a big squeeze of lemon and season to taste). If you are looking for a change to the normal Sunday roast give this recipe a try – it might not be exactly what my mum made but its taste just as good.

Dairy free broccoli soup with goats cheese

Broccoli Soup with Goats Cheese Ingredients:
Serves 4

• 50g/2oz Dairy Free Spread (I use Pure it seems to be being good for cooking)
• 1 large onion, finely chopped
• 900g/2lb broccoli, chopped (seperate the florets and stalks)
• 1/4 tsp ground nutmeg
• 1 litre/1 3/4 yeast free vegetable or chicken stock (I use boullion stocks)
• 600ml/1 pint of soya milk (you could also use rice milk)
• 100g/4oz medium soft goats cheese chopped

1. Melt the dairy free spread in a saucepan and add the onions, brocolli stalks and and nutmeg, fry for 5 minutes until soft.
2. Add the brocolli florets, stock and milk then cover and simmer gently under the brocolli stalks are soft.
3. Using hand blender or stand alone blender puree the soup.
4. Add seasoning to the soup to taste.
5. Ladle the soup into the required number of dishes, just before serving crumble some goats chees into each bowl and hey presto your Broccoli Soup with Goats Cheese is ready to serve.

If you wanted to make this soup for freezing don’t add the goats cheese until you reheat the soup and serve.

Just a note for anyone thinking if this recipe is dairy free why does it have goats cheese, goats cheese has a different fat makeup to cows cheese or milk, somepeople that are intolerant to cows dairy find they can have goats dairy products, it is usually lactose that people react to, this is not contained in goats milk.

Enjoy your Broccoli Soup with Goats Cheese!!!

For a decent sized jar full of my sugar free cranberry sauce add the following ingredients to a small non-stick pan:

• about 100g cranberries
• a large handful of  chopped dried fruits (I used apricots, prunes and figs)
• the juice of an orange
• a sprinkling of cinnamon and nutmeg
• a couple of teaspoons of cider vinegar
• agave nectar

Simmer all the ingredients until they become mushy and most of the cranberries breakdown (this only takes about ten minutes). Towards the end of the cooking add a squeeze of agave nectar to taste and pop the mixture into a sterilised jar to cool.

That’s it my tasty sugar free cranberry sauce done!

Gluten Free Flat Bread Ingredients:

• 300g gram flour
• 300g gluten and wheat free bread flour
• 1 tsp sea salt
• 2 heaped tsps gluten free baking powder
• Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs or even cinnamon
• 6 tbsps olive oil
• Warm water

Flat Breads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.

When you’re ready to cook your flat breads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flat bread is approximately 1cm thick (mine seem to end up thinner than this which still works).

Heat a dry frying pan on a medium high heat and cook the flat breads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

If you make a batch keep some aside to cool then pop in the freezer, easy to pop in the toast to warm up again.

Some examples of how I have used my Gluten Free Flat Bread so far: spread with some Sugar Free Fruit Spread, use with a curry a bit like a naan, with special Sugar Free Baked Beans or simply just spread with some dairy free spread and enjoy!

I have always loved Indian food and you will often find me in the kitchen whipping up a tasty curry or two, the recipes are so verstaile and most recipes are very friebdlty to people with food intolerances and if not possible to adapt. My top tip curry tip fo those that can’t eat tomato try out one of the many curries you can make with cocount as a base – delicious!

Made with just gram flour (chickpea), potato and loads of spices these Gluten Free Pakora packed a real taste punch and I am hoping to see Afias next time I pop along to the farmers market in Warwick, where I might pick up some of of the other tasty Indian treats on offer.

Toasted Corn Tortillas Ingredients: (makes 32 triangles)

• 2 x Corn Wraps
• 1 egg yolk
• Savoury topping of your choice – I used sea salt. Seeds e.g. sesame, poppy, linseed, flaxseeds would work well.

Toasted Corn Tortillas Recipe:

Preheat the oven to 250 degrees.

Cut the Corn Wraps into triangles. Spread a thin layer of egg yolk to each triangle. Sprinkle with your chosen topping.

Place on a baking tray at the top of the preheated oven for 3 minutes (watch them closely to avoid burning!).

Remove from the oven and allow to cool.

Enjoy as an afternoon snack or with a choice of tapas, dips or as an accompaniement to Dairy Free Guacamole and chilli.

It’s A Free World range of allergen free sauces and ready meals are made by the team at Look What We Found.  There are currently 2 ready meals and 2 cook in sauces within the range (with plans for future expansion)

• Fragrant Thai Chicken Curry with Red Chilli Coconut & Rice
• Moroccon Spiced Chickpea Tagine with Fruit & Harissa
• Indian Korma Sauce with Cumin, Cardamon & Rich Coconut Cream
• Indian Tikka Masala Sauce with Creamed Coconut and Indian Herbs and Spices

All of these products are available at Tescos as well as online through Look What We Found online store. 

To find out more about the It’s A Free World products and keep up to date with new product developments, visit their website at www.itsafreeworld.co.uk.

Ranging from Beef & Basil Meatballs in Tomato Sauce to Fragrant Thai Chicken Curry and Wild Mushroom Soup with a dash of Sherry, Look What We Found products cater for all tastes. The website does make products that do contain gluten however they have a Gluten Free tab to make finding the gluten free products easier. 

If you have multiple intolerances you will still need to double check the ingredients to make sure they satisfy all your requirements as some dishes contain other allergens, this is no big deal though as if you’re anything like me this already comes as second nature.

I found my Look What We Found Gluten Free Cured Ham in Delicious Pea Soup at Waitrose in the tinned soups section.  You can also buy their products from Sainsbury, Tesco, Co-Op, Morrisons & Asdas in the North East and Booths in the North West.  Look What We Can Find also have an online shop, visit their website at www.lookwhatwefound.co.uk.

I love guacamole and have often felt disappointed when fancying a lunchtime snack of guacamole and nachos only to find pre-prepared guacamole can contain sour or double cream.  Making guacamole from scratch at home, is so simple and quick, I now love having access to Dairy Free Guacamole which suits all my dietary requirements.

Dairy Free Guacamole Ingredients: (serves 6)

• 3 avocados
• 1 red onion, finely chopped
• 3 ripe plum / vine tomatoes, finely chopped
• 1 red chilli, finely chopped (optional)
• Juice of 1/2 lime
• Salt & pepper to taste

Dairy Free Guacamole Recipe:

Peel and stone the avocadoes, roughly chop the avocado flesh into pieces and add to a mixing bowl.

Finely chop the red onion, red chilli and tomatoes and add to the bowl.

Squeeze the juice of 1/2 a lime and add to the mixture.

Mash the avocadoes using a fork, mixing in the red onion, chilli, tomatoes and lime juice.

Taste and season accordingly with salt & pepper.

Cover and chill in the fridge until ready to serve.

Dairy Free Guacamole is a tasty and healthy lunchtime snack served with Toasted Corn Tortillas and crudites or spread on Herb Oatcakes, Corn Thins or in a sandwich. It is also a delicious, cooling and creamy accompaniment to chilli con carne, fajitas and burritos. Yum!

Vegan Indian Pancakes – Ingredients:

Pancakes: (makes 2 pancakes)

• 3 tbsps gram (chickpea) flour
• Sparkling water
• 1 tsp cayenne pepper
• 1/3 onion, finely chopped
• 1 tsp cumin seeds
• 1/2 chilli, finely chopped
• Salt
• 1 tbsp oil (I used olive oil)

Filling: (serves 2)

• 2/3 onion, roughly chopped
• 1/2 tin of beans of your choice (I used black eye beans)
• 1/2 grated carrot
• 1 tomato, roughly chopped
• 1/2 pepper, roughly chopped
• 1 tbsp tomato puree
• 1 tsp cumin seeds
• 1 tsp mild curry powder
• Squeeze of lime
• 2 tbsps fresh coriander, roughly chopped
• Salt
• 1 tbsp oil (I used olive oil)

Vegan Indian Pancakes – Recipe:

Begin by chopping the onion, tomatoes, pepper, chilli and coriander and grating the carrot so they are ready to use and set aside.

To make the filling:

In a frying pan, heat a tbsp of olive oil on full heat, add the mild curry powder, cumin seeds and onion and fry until the onion softens.

Next turn the heat to half heat, add the beans and cook through for 2 – 3 minutes (if the mixture begins to stick, add a splash of water). 

After the 2 -3  minutes, add the grated carrot, chopped tomato, chopped pepper and tomato puree and season with salt. Cover and leave to cook, stirring occasionally, whilst you make the pancakes.

To make the pancakes:

Add the flour, chopped onion, chilli, cumin seeds, cayenne pepper and salt into a mixing bowl. Gradually pour in the sparkling water, using a whisk to combine the mixture. Add enough sparkling water until your mixture resembles a batter.

Add the olive oil to a small frying pan and place over a high heat on the hob. When the oil is hot, carefully pour the excess into a separate container and set aside for later use.

Pour 1 ladel of pancake mixture into the frying pan and circle the mixture round to coat the whole pan. Put the pan on the heat to cook, look out for the mixture bubbling upwards (this will take approx. 1 – 2 minutes).

Once the mixture begins to bubble, use a fork to carefully edge the pancake away from the surface of the pan and flip the pancake over.

Cook for 2 minutes. When the pancake is cooked to your liking, place on a plate and repeat the process above until you have enough pancakes / all the mixture is used. Remember to add oil to the pan and drain any excess before cooking a new pancake.

To serve:

Place 1 pancake on a plate, cover half the pancake with the bean filling. Sprinkle with chopped fresh coriander and squeeze over some fresh lime juice. Fold the pancake over and serve.

Vegan Indian Pancakes would be delicious served with a fresh No Salad Dressing salad, some Lime Pickle, poppadums and a yogurt & cucumber dip. These Vegan Indian Pancakes are a quick to make and satisfyingly tasty dish.

I have always loved farmers markets as you never know what tasty local foods you might find. There are lots of tempting bread and cheese stalls that are pretty much off limits so I do tend to find myself gravitating towards the meat sections, hoping for a tasty treat I can enjoy.

Whilst everyone I was with tucked into breads, cheese and hog roast rolls, I found myself wandering round for something I could enjoy. I stumbled across a farmer cooking up some gluten free sausages so procured a pure meat festival for my lunch – a bit heavy on the protein but I did have some fried onions to balance things out!

Whilst looking for some gluten free products a lovely man from Woodhouse Farm heard my plight and suggested I try his Gluten Free Chorizo Sausage – I was sold immediatly and bagged a packed of 6 sausages for £3.05.

Well all I can say is they are delicious – a fantastic kick of spice that gives an extra depth of flavour to any dish. Woodhouse Farm is based in Leicester, you can order online or visit one of the many farmers markets they attend (details on their website).

After grilling my gluten free chorizo sausage I served them rice and veggies paella style.

Yeast Free Pizza Ingredients: Revitalised filtered water, freshly milled organic buckwheat flour and whole buckwheat (37%), freshly milled demeter wholegrain rice flour (17%), organic virgin olive oil, natural leaven (gluten-free), sea salt.

The pizza base is part baked so I just had to add a topping and bake in a hot oven for 15 minutes – I topped mine with some chopped tomatoes, fresh oregano and thin slices of courgette.

Before I baked the yeast free pizza the buckwheat pizza base was pretty hard so I was pleasantly surprised when the pizza came out of the oven, crisp and slightly risen – delicious! I can’t wait to order a whole one and get my next taste of pizza.

NB. All varieties contain wheat flour so not gluten free. 

I spotted these corn wraps in Planet Organic in London and loved them! It’s such a special treat to have something bread-like so now I’ve discovered these little treasures I will definitely be buying my fair share of them, especially the corn, oat, rice and rye varieties as these are really unusual.  If you visit the Mountain Bread website, they detail a list of retailers who sell these great wraps, so fingers crossed there is stockist near you!

“I found your site today and was very impressed with your content. I looked at your latest messaging thread and noticed someone was asking if there was a ready made “Wheat free, gluten free, dairy free and yeast free pizza base” and you were not aware of any.

Might I suggest you take a look at our website? We produce a whole range of delicious breads, made with innovative grains such as Buckwheat and Quinoa, which are naturally gluten free. We also produce a range of wheat free breads and we include in our offer a Buckwheat Pizza, which meets all the criteria above.

All our products are organic, or biodynamic and we use no baker’s yeast; we grind the wholegrain fresh every time we make a batch of bread, so all the nutrients are retained and there are no dairy products on site. We use a separate mill to grind all our gluten free flour.”

Keen to find out more of course I got in touch and quickly ordered the sample pack of wheat and gluten free breads.

Well I have been waiting by the door this morning for my freshly baked samples to arrive and as I heard a louder than normal noise from the post I knew they were here – hurray! I have to say that seeing the box I was a little dissapointed at the size, I know they are samples but they were tiny bite sized pieces and at £4.95 I feel a little pricey.

Tucked inside my parcel I found 5 little fresh bread samples:

Quinoa Bread | Buckwheat Pizza Base | Rice Bread | Buckwheat Bread and Linseed Bread.

How did they taste?

I could not wait to try them, the first one I tried was my favourite which I have narrowed down to be the linseed bread; really moist and very tasty, will be ordering some of that artisan bread and it has also given me some inspiration to try and get my bread maker working with no yeast, no gluten or sugar as it is possible. Artisan Bread Ltd also supply lots of flours so I will check those out too.

I am yet to try the special Buckwheat Pizza base sample but will give that a whirl over luncheon and let you know how it goes. I am really pleased that Artisan Breads got in touch they clearly have a quality product and I think I will give a whole linseed loaf a go and see how I get on with that – toast in the morning would be a treat I have not had for a very long time.

Barbecue beans ingredients:

• chickpeas 2 x 400g tins drained and rinsed
• chopped tomatoes 1 x 400g tin
• dates 225g roughly chopped
• courgette 1 large or 2 small chopped into cubes
• ginger 1 inch finely chopped
• garlic 2 cloves finely chopped
• smoked paprika 1 heaped tsp

Barbecue beans recipe

In a large non-stick pan start by frying off the garlic and ginger in a little olive oil, adding the courgette after a couple of minutes.When the courgette is softened, throw in the tomatoes, chickpeas, dates and smoked paprika. Bring to the boil, add salt and pepper to taste, then cover and simmer for about 20-30 minutes.

These barbecue beans taste great hot or cold with a barbecue or as a jacket potato topping. They freeze well too (if…you have any left-over).

Sugar free courgette chutney recipe (makes 1-2 jars):

Ingredients

• 1 large courgette, chopped
• 1 red apple, peeled and chopped
• 1 stick celery, chopped
• 1 large handful mixed raisins and sultanas
• 50mL cider vinegar
• 1tsp ground ginger
• 1 clove garlic, finely chopped
• 1/2 tsp coriander seeds, crushed
• 2 tbsp agave nectar (or you could use honey)
• salt and pepper

Simply add all ingredients to a pan and simmer for around 45 minutes or until thickened. Taste along the way and add seasoning / agave nectar to taste. Store in an airtight container in the fridge – lovely courgette chutney done!

As this was only meant to be an experiment and I didn’t really want buckets of the stuff I only made one jar, but you could easily scale up the quantities. I really recommend the cider vinegar (I used Aspell’s cyder vinegar) – it has a lovely sweet taste. I’m not even sure whether the agave nectar was essential so I’ll have to try it without next time to see if it’s just as good.

Sugar free chutney ingredients:

• Dried apricots x10 chopped
• Almonds x12 chopped
• Cider vinegar x6 tbsp
• Orange juice x8 tbsp
• Garlic 1 clove finely chopped
• Agave nectar (or honey) 1tbsp
• Ground ginger, cinnamon, curry powder 1/2 tsp each

Sugar free chutney recipe:

Combine the cider vinegar and orange juice in a small jug. Then in a small non-stick pan fry the garlic, nuts and spices for a couple of minutes and then add the apricots, Agave nectar and half of the vinegar / orange juice mixture. Simmer for 20-30 minutes adding a little more of the vinegar / orange juice mixture whenever the liquid gets soaked up. Pour into a jar that has been heated in the oven and cover when cool. Enjoy with cold meats, cheese and other savoury nibbles. Fabulous, let me know what you think of my first sugar free chutney!

This recipe is minimal on the time and effort scale but full of flavour nevertheless. A perfect after work quick supper served with rice and green beans.

Prawn and Mango Stirfry Ingredients:

• Prawns 150g pack
• Mango x1 cut into cubes
• Courgette x1 chopped
• Lime – juice of 1
• Ginger – small piece chopped
• Mint – approx 6-8 leaves chopped
• Chilli x 2-3 dried or pinch chilli flakes
• Agave nectar-small sqeeze (optional)

Prawn and Mango Stirfry Recipe

Heat 1tbsp oil in a wok and stir fry the courgette, ginger and chilli (you could add choped spring onion too but I didn’t have any) for a minute or two before adding the prawns. After a couple more minutes add the mint and squeeze in the lime and agave (if using).

That’s all there is too it – my tasty prawn and mango stirfry done!

Cambodian Marinated Beef Ingredients (serves 4 as a main dish, 8 as a starter) :

• 500g rump or sirloin steak
• 1 Iceberg or Romaine lettuce, leaves separated
• 1 beefsteak tomato, thinly sliced
• 1 small onion, sliced
• 50g peanuts
• 3 tbsp vegetable oil

For the marinade

• 1 red chilli, roughly chopped
• 1 tbsp chopped garlic
• 25g fresh root ginger, peeled and roughly chopped
• Juice of 1/2 lime
• 3 tbsp Wheat Free Soya Sauce (tamari sauce)
• 1 tbsp fish sauce (sugar free version)
• 2 tbsp tomato puree
• 1 tsp freshly ground black pepper

For the dipping sauce:

• Juice of 1/2 a lime
• 1 tsp freshly ground black pepper
• 1/4 tsp salt

Cambodian Marinated Beef Recipe:

Trim the beef, cut into pieces and place into a bowl.

Place all of the marinade ingredients into a food processor and blend until smooth. Pour the marinade over the beef, cover and leave to marinate for 20 minutes.

Meanwhile, arrange the lettuce leaves, sliced tomato and onion on a serving plate, put the peanuts in a bowl and set both aside.

Mix the ingredients for the dipping sauce (lime juice, freshly ground black pepper and salt) together in a bowl and divide among four small dipping saucers.

Heat half of the vegetable oil in a wok or large deep frying pan over a high heat. Add half the beef to the pan and stir-fry for 3-4 minutes, or until the beef is cooked to your liking. Spoon the beef onto a warmed serving plate and set aside. Add the remaining oil to the wok or pan and fry the remaining beef in the same way.

To serve, set the table with the plate of beef, salad and bowl of peanuts in the centre, and a small dipping saucer for each person. Spoon some beef into a lettuce leaf and add the peanuts, sliced onion and tomato on top. Wrap up the beef, then dip the parcel into the dipping sauce before eating.

I personally would serve this dish as a starter, having one or two small parcels each and following this up with our flavoursome Chilli Beef Ramen. The powerful flavours in both dishes complement each other well and will give you and your guests a real taste of south east asian cuisine.

Note : I first spotted this cambodian marinated beef recipe when browsing on the BBC website. The recipe was posted courtesy of Rick Stein from his recipe book Rick Stein’s Far Eastern Odyssey. Rick’s recipe is based on a dish he ate in Kampot, Cambodia which I have tweaked to suit our food intolerance needs.

After tasting how good these falafel were, I was inspired to come up with a healthy falafel I could make at home which I could grill rather than fry, and I think I’ve done it. They are great hot from the grill with pickles, couscous and salad, or left to cool they’re great as a snack.

Healthy Falafel Ingredients:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 x  400g can of chickpeas, drained, rinsed and patted dry
• 1 tsp baking powder (gluten free if intolerant to gluten)
• 1 red chilli, finely chopped
• 1 garlic cloved, crushed
• 2 tbsp chopped fresh parsley
• Juice of 1/2 lemon

Health Falafel Recipe:

Dry toast the cumin and coriander seeds in a frying pan (no oil) over a low-medium heat for a few minutes until aromatic. Tip into a pestle & mortar and grind to a rough powder.

Place all the ingredients, including the cumin & coriander seed powder, into a food processor and pulse until the ingredients are well combined and chunky.

Using wet hands, mould the mixture into patties (depending on the size you prefer, the mixture could make between 8 – 12 patties)

Place the patties onto a baking tray and cook under the grill until toasted / firm on the outside and the patties turn more of a golden yellow.  Remember to turn the falafel occasionally to cook on both sides.

Leave the falafel to cool for a minute or two after removing from the grill to allow the falafel to firm up, serve with your choice of accompaniment.

These healthy falafel are a simple and nutritious way to enjoy the great flavours of this traditional middle eastern cuisine.

These sugar free baked beans are suitable for vegetarians and vegans and being gluten free are also ideal for coeliacs. 

Sugar free baked beans ingredients are: haricot beans, water, tomatoes, apple juice, rice flour, sea salt, cider vinegar, onion powder, ground cinnamon, dill, garlic powder, ocean kelp, nutmeg, cloves, cayenne pepper and tamari soy sauce.

These sugar free baked beans are ideal as part of a tasty English breakfast, with Friday night fish & chips, or for lunch on toast or with Corn Thins

The vegan pesto ingredients include: basil, extra virgin olive oil, sunflower oil, cashew nuts, mustard seeds, garlic, dehydrated potato, salt, acidity regulator, lime juice concentrate, black pepper.

Just stir this vegan pesto into cooked pasta, gluten free pasta if required, top with Dairy free parmesan cheese, add to a pasta sauce, use as stuffing in a chicken breast or spread on a slice of gluten free bread or toast for a delicious Italian flavour to your food.

By chance I managed to spot it in the cheese fridge at Tesco and I bought it with some crackers to try it out and even my dairy eating friends said how nice it tasted.

Pure dairy free soft cheese ingredients:

Water, vegetable oil, dried glucose syrup, soya protein, sugar, emulsifying salt(trisodium citrate). calcium phospate, inulin, salt, stabilisers(locust bean gum, guar gum, carageenan), vegetable mono – and diglycerides, preservative(potassium sorbate), natural flavouring.

Oh yes I can definitely feel some experimenting coming along with the dairy free cheese spread maybe even a dairy free Tiramisu coming along in the pipelines, make sure you keep a look out for these.

So I dusted off my Wagamama Cookbook from the bookshelf to try something new. I have never been to an actual Wagamama restaurant as my problem is most of the food includes sugar and wheat but with a few tweaks and some classic Fussy Foodie ingredients you can make some really tasty Wagamama meals at home.

Dareen loving the Chilli Beef Ramen

The chilli beef ramen recipe is for 2 people but I made it for 4 people, if you are just having this as a main meal I would make it for 2 people:

• 150g (5oz) beansprouts
• 256g (9oz) thick rice noodles
• 350g (12oz) sirloin steak
• a little vegetable oil
• a splash of teriyaki sauce (optional – contains wheat) or Wheat Free Soya Sauce
• 1 litre chicken or vegetable stock – I got some fresh stock from Waitrose
• 2 tablespoons of chilli ramen sauce (see below)
• 4 spring onions, trimmed and sliced
• 1 red chilli, trimmed, deseeded and thinly sliced
• 1 lime quartered
• Thinly sliced red pepper
• 6 sprigs of coriander

Chilli Ramen Sauce:
To make sauce mix all ingredients in a small bowl to combine:

•  2 tsps Agave Nectar
• Juice of 1/2 a lime
• 1/2 tsp chilli flakes
• 1 tbsp fish sauce (optional – check for sugar free version)

Blanch the beansprouts in a large pan of boiling water for 10 seconds. Drain, reserving the water, and refresh in cold running water. Cook the noodles in the reserved boiling water for 5-6 minutes or until just tender (depending on the noodle instructions). Drain thoroughly and refresh under cold running water.

Heat a griddle or frying pan over a medium heat for 1-2 minutes until hot and almost smoking. Lightly rub the steak with oil, then cook for 2 minutes on each side until medium rare. Remove from the griddle, brush with teriyaki sauce and keep warm in some foil while it rests for 3-4 minutes. Slice on the diagonal.

Divide the noodles between your bowls. Heat the stock, stir in the chilli ramen sauce and then ladle over the noodles. Top with the sliced beef, beansprouts, sliced pepper, spring onion, sliced chilies and coriander. Serve with a lime wedge for squeezing.

I am loving noodles at the moment, they have a really fresh taste and once you have the basic ingredients in your cupboard you can make some tasty meals in minutes. Give this Chilli Beef Ramen recipe a try and you won’t be disappointed. Just make sure you have a spoon on hand so you can slurp down the tasty juices at the bottom of the bowl.

Vegan pancake with spicy prawn chickpeas

For my vegan pancake I used a sieved flour mixture of buckwheat and gram flour then whisked in naturally sparking water (San Pellegrino) to make a batter. I just did this by guess work to give me enough batter for one pancake. I added a ladle of the batter to a hot frying pan, with a little olive oil in, cooked and tossed the vegan pancake until brown on both sides.

NB. If you need exact weights for ingredients  see the egg free pancakes recipe

To accompany the vegan pancake, in a small frying pan I toasted some cumin seeds until popping, then added some tinned chickpeas and cooked until soft. Once soft I added a few prawns, a grated carrot, 1 small tomato, seasoning and some chopped fresh curry herb from my garden. I cooked the mixture for a few minutes until warmed through, when the pancake was ready I added half the juice of a lime for an extra zing to the mixture and served.

My first attempt at the pancake was a little thick but it was very tasty, especially for just 10 mins in the kitchen and I cant wait for the next time vegan pancakes are on the menu.

Corn Cake Ingredients: Corn (99.7%), sea salt.

Nutrition Values Per: 100g Slice

Energy 1610 kJ
380 kcal 89 kJ
21 kcal
Protein 7.9g 0.4g
Carbohydrates 80.0g 4.4g
of which sugars 0.2g Trace
Fat 3.4g 0.2g
of which saturates 0.5g Trace
Fibre 5.4g 0.3g
Sodium 0.1g Trace

I like my corn cakes with some, sugar free peanut butter, dairy free spread, maybe a few prawns or just plain with a bowl of soup. So how do you eat yours?

 Gluten Free Pasta Ingredients:

Mazie 70%, rice 30%.

Most gluten free pasta I have tasted has just been made of corn so the addition of rice was a nice change. The pasta tasted nice with more of a nutter taste, also had a great texture and shape.

I served my pasta warm with a dash of olive oil, some fresh peas from my veggie patch, few seeds, fresh thyme and a sprinkle of dairy free parmesan cheese.

Living with multiple food intolerance’s can sometimes be a drag, with people asking questions about why you cant eat what they do, trying to not inconvenience others and if throwing a party ensuring everyone enjoys foods on offer (including you). Well great news is that BBQs are a fantastic way to keep everyone happy as they are so flexible.

Here are my top tips for barbecuing with food intolerance’s:

• Gluten Free Sausages – you don’t need a bun, tastes great with salads
• Chicken Satay – made with fantastic Satay Sauce Recipe
• Gluten Free Burger – home made and value for money, tasty and healthy too
• Lime Pickle
• Salads, salads and more salads….
• Need something crispy try some plain nachos or lightly salted kettle chips
• Home made guacamole and houmous are great for dipping.

Also if its a hot day try some Sugar Free Ice Lollies, they will go down a treat or a scoop of Booja Booja Ice Cream.

I love having a house full of my friends, sharing food and fun times. Summer time BBqs make it really easy to entertain lots of your friends.

Gluten free burger ingredients:

• Pack of quality mincemeat: pork , lamb, beef (500g)
• One red onion finely chopped
• Extras: With the lamb some freshly chopped mint, with the pork some fresh time thyme and 1/2 finely chopped apple or classic beef with finely chopped fresh rosemary.

Phil my partner makes a mean burger and its all in the preperation. The secret is that everything needs to be really finely chopped, especailly the extras, then shaped to perfection.

To make the gluten free burgers, combine the chosen mincemeat, onion, and extras, then season. With clean hands combine the ingredients until everything is evenly mixed. 

Then to shape the burgers use a lightly oiled ramikin, push a small handful of the mixture into the ramkin and flatten to make a burger (1 inch high), then knock out the formed burger.

That’s it your gluten free burgers are ready to rock and roll, either cooked under the grill, on the barbie or on a griddle pan. I love mine cooked on the barbie, served with some naked salad (No Salad Dressing) and some Lime Pickle.

Just naked salad in all its goodness and a few healthy toppings, tastes fab. So to jazz up a salad these are some of my topping ideas:sesames seeds, pumpkin seeds (great with avocado), chickpeas, salt and pepper, grated carrot and my all time favourite some fresh Thyme leaves.

What goes into  a salad is the making of it, and most dressing can just disguise the taste of the main event. A combination of healthy toppings can really add a different taste sensation to a plain salad. So give it a go and try out a No Salad Dressing option.

Gluten free pizza recipe:

• 1 small butternut squash or other variety
• 300g Gluten-free flour
• 2tsp gluten free baking powder
• 1tsp herbs
• 2tbsp olive oil

Pizza topping:

• 3 tbsp tomato puree
• herbs to taste
• 2 chopped tomatoes
• salt and pepper

Optional topping ideas: thinly sliced peppers, buffalo mozzarella, parma ham, thinly sliced chillies.

Place squash in oven on a baking tray and roast for 45 mins until very soft.

Pizza Topping

Whilst the squash is cooking you can make the pizza topping, which is a simple tomato sauce. combine the puree, herbs, chopped tomatoes and season to taste. Chill in the fridge until ready.

Once the squash is ready, remove from oven and cool.Peel the skin and remove the seeds from the squash. Transfer to a bowl and mash well. Season to taste. You will need around 375g of squash for the ingredient rations above, so adjust ingredients where required so as not to waste any squash.

Add the flour, gluten free baking powder and herbs to the squash and mix well. Add mix to a food processor and blend. Add in olive oil and enough water to make a doughy texture (65ml water). Remove mix from food processor and place on a lightly floured board and knead until soft and spongy. Adding a little more oil or flour to get the right texture.

Gluten Free Pizza Dough

Once the dough is ready shape into small ball. On a floured board flatted the dough ball to make a pizza base. Top each small pizza with a spoonful of the tomato topping and then any of the optional toppings. N.B You do not need cheese to make a pizza dairy free ones taste great too.

Gluten Free Pizza - shown with mozzarella and fresh basil topping

Once the bases are prepared place the gluten free pizzas on a baking tray for 20-30mins, 200c or gas mark 6.

Give them a try these gluten free pizzas, are really simple and tasty too. Love to know what you think and any topping suggestions.

Onion bhaji ingredients :

• 4oz Gram flour (chick pea/besan flour)
• 2 onions, finely sliced
• 1 tsp fresh coriander, chopped
• ½ tsp of turmeric
• chillis (to taste), de-seeded and finely chopped
• salt and pepper
• 1 cup of water
• Oil, for frying

Onion bhaji recipe steps :

Sieve the gram flour into a bowl and then add all the other dry ingredients – mix together thoroughly.

Add the water gradually, mixing it in a bit at a time. You want a mixture that is just gloopy enough to dribble off a spoon. Put the mixture in the fridge until ready to fry.

Deep fry batches of the onion bhaji mixture for 2-3 minutes, until golden brown. I mould a tablespoon of the mixture in a ball before frying to help keep the shape.

This onion bhaji recipe is really easy to make and also really suitable for lots of food intolerances.

Thai is great for Fussy Foodies as its easy to adapt for most food intolerances.

My bite sized thai fish cakes

I adapted my recipe from Delia’s – Thai Fishcake recipes – thanks Delia for the inspiration!

Thai Fish Cake Ingredients:

• 1 lb (450 g) any white fish (cod, haddock, hake, etc.) weighed after boning and skinning - cut into chunks
• 2 tbsp fresh coriander leaves
• 1 tbsp fresh lime juice
• 2 spring onions, very finely sliced into rounds (including the green parts)
• 2 heaped tbsp Thai paste
• 1 green chilli, de-seeded
• 2 tbsp groundnut or seasame oil for frying
• Salt

Thai fish cake recipe steps:

1. Place the chunks of fish, the coriander leaves, lime juice, spring onions, Thai paste, chilli and a little salt in a food processor and blend till you have a finely minced texture – don’t blend it to a fine purée, else it will go sloppy.
2. Transfer to a mixing bowl, take dessertspoons of the mixture and form them into balls, squeezing the mixture together.
3. Place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all.
4. Put fish cakes on a plate and cover with clingfilm and leave them in the fridge for a couple of hours to firm up.
5. When ready to cook the fish cakes, heat 2 tbls of preferred oil in a frying pan and, when it’s very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on kitchen paper. Serve whilst pipping hot!

To accompany the Thai Fish cakes I made two dipping sauces, prior to cooking the fish cakes…

Cucumber dipping sauce:

• 2 inches (5 cm) unpeeled cucumber
• 2 shallots or salad onions
• 1 small carrot
• 1 small green chilli, de-seeded
• 1 level tsp grated fresh ginger
• 1 level tbsp roasted peanuts
• 1/2 tsp agave nectar
• 4 fl oz (110 ml) rice vinegar or wine vinegar (0ptional)
• 1 tbsp Wheat Free Soya Sauce
• 1 tbsp seasame or groundnut oil

N.B Due to the vinegar this dipping recipe contains yeast.

Cucumber dipping sauce recipe steps:

1. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped.
2. Transfer the chopped vegetables to a bowl. Next mix the agave nectar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and oil. Mix thoroughly – chill until ready to serve.

Sesame and lime dipping sauce:

• 1 tsp sesame seeds
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 dsp Thai fish sauce – sugar free version
• 1 tbsp wheat free soy sauce
• 1 medium red chilli, deseeded and very finely chopped

Sesame and lime dipping sauce recipe steps:

1. To make this dipping first step is to toast the sesame seeds. Using a small, solid frying pan, add the sesame seeds and toast them, moving them around in the pan to brown them evenly. As soon as they begin to splutter and pop and turn golden, they’re ready – this will take 1-2 minutes.
2. Remove sesame seeds from the frying pan to a serving bowl and simply stir in the rest of the ingredients – chill until ready to serve.

Thai Fish Cakes verdict:

If you fancy something Thai and tasty for an evening meal this week give thes Thai Fish cakes ago.

Egg Free Bread, Gluten Free Bread, Wheat Free bread and Dairy Free Bread. 

So it’s a truly Free From bread. Food can be fun and tasty again, with some few tweaks. So here goes this is my Yeast Free Bread Recipe:

Yeast FREE bread

Yeast Free Bread Ingredients:

• 3 cups of Gluten and Wheat Free Bread Flour (could do a mix of rye flour,  rice flour – depending on intolerance’s)
• 2tsp Gluten Free Baking Powder
• 1tsp Salt
• 1/4 Cup Olive Oil
• 1 1/2 Cups Liquid (Soya Milk, Rice Milk etc)
• Optional: seeds, 2 tsp Free From Tomato Pesto

NB I did 1 cup of Rye Flour as I am trying a little in my diet (hence the breads colour)

Yeast Free Bread Recipe:

In a bowl mix the dry ingredients.

Then slowly add the olive oil and chosen liquid, stirring add, until you get a dough slightly sticky consistency. For extra taste at this point I added a dolop of Free From Tomato Pesto (small experiment).

I then placed all my ingredients in a bread baker and sprinkled over a few sesame seeds. I baked the dough mixture on the bake only option for 40 mins, using instructions for a Yeast Free bread; encasing the breadmaker bowl in grease proof paper.

If you want to bake in the oven, place the dough in a rounded shape on grease proof paper and bake at 200 oc for 40mins

For both options cook the Yeast Free Bread until the crust is hard and you can poke a knife cleanly into the bread (I am sure there is a more techy way to say that but my mind is blocked).

That’s it place the Yeast Free Bread on a wire rack to cool. Or if you love hot bread then cut a slice and enjoy!

I will let you know how my toast goes in the morning, can’t wait to try it but for my lunch this Yeast Free Bread Recipe has been a great success, one I will be trying again.

Farinata Ingredients
150g gram flour (chickpea flour)
400ml lukewarm water
1 tbsp oil
1/2tsp salt
1/2 a red pepper
1 small red onion
1 chilli, finely sliced or 1/2 tsp chilli flakes

Farinata

How to make Farinata

Measure the flour and salt into a big bowl and gradually mix in the water, then whisk it up for about a minute. You could cover and rest the batter for a couple of hours if you have time (which I didn’t!).

Preheat the oven to 230C/gas 8. Pour the oil into a nonstick baking tray and heat it in the oven until it is smoking hot.

Get rid of any froth from the top of the batter, give it a quick stir and pour into the hot tray.  

Scatter the toppings (remaining ingredients) over the batter (of course you can improvise with these – ham and mushroom or spinach and prawns perhaps) and bake for about 20 minutes or until set.

Season with freshly ground black pepper and allow to rest for 10 minutes before cutting the Farinata into slices like a pizza. 

So if your free from diet deprives you of omelette, quiche or anything else along these lines, give this simple but tasty Farinata  recipe a try.

The recipe takes it’s inspiration from the classic pho bo a traditional Vietnamese dish.I back packed around Vietnam for a few weeks with my sister a few years so was really excited last night to try this classic Vietnamese recipe.

Pho Bo in action from hotel

Vietnamese Beef and Noodle Broth – Serves: 2

• 1 litre fresh beef stock
• 2 salad onions
• 30g fresh root ginger, sliced
• 1 star anise
• ¼ small cinnamon stick
• 1 bay leaf
• 175g lean beef steak, very thinly sliced
• 1 tbsp fish sauce (optional)
• 1 lime, juice
• A few red chilli slices, bean sprouts, mint and coriander

Vietnamese Beef and Noodle Broth Recipe Steps

Soak the rice noodles in boil water 5 minutes (or as directed on packet).

Meanwhile, bring the stock, salad onion trimmings, ginger, star anise, cinnamon stick and bay leaf to the boil with 200ml water in a pan. 

NB. I added a small amount of a gluten free stock cube here for added flavour and only used 500ml of beef stock as it seemed enough to me.

Reduce the heat and simmer the broth gently for 15 minutes.

Drain the rice noodles, divide between two bowls; top with the sliced beef. I was a bit confused here as the beef was still raw, this is correct though. So it’s imperative to make sure the steak is a) good quality b) really thinly sliced (my butcher sliced mine for me).

Strain the hot broth; return it to the pan over the heat. Stir in the fish sauce (optional – check this is wheat free etc where required) and lime juice. Ladle the broth over the beef and noodles, adding the salad onions to finish. Top with the chilli slices, bean sprouts, mint etc.

My Vietnamese Beef and Rice Noodle Broth

Vietnamese Beef and Noodle Broth verdict:

If you fancy something different for an evening meal this week give this Vietnamese Beef and Noodle Broth ago.

Gluten Free Squash Bread

It was pretty much a resounding success and really beefed up my lunch and was really easy too.

Gluten free squash bread ingredients:

• 1 small butternut squash or other variety
• 300g Gluten-free flour
• 2tsp gluten free baking powder
• 1tsp herbs
• 2tbsp olive oil

Gluten free squash bread recipe steps

Preheat oven to 200c or gas mark 6

Place squash in oven on a baking tray and roast for 45 mins until very soft. Remove from oven and cool.

Peel the skin and remove the seeds from the squash. Transfer to a bowl and mash well. Season to taste. You will need around 375g of squash for the ingredient rations above, so adjust ingredients where required so as not to waste any squash.

Add the flour, baking power and herbs to the squash and mix well. Add mix to a food processor and blend. Add in olive oil and enough water to make a doughy texture (65ml water). Remove mix from food processor and place on a lightly floured board and knead until soft and spongy. Adding a little more oil or flour to get the right texture.

Form the dough into a round loaf. Place on a lightly oiled baking tray. Make a cross on top of the dough with a knife and sprinkle with some sesame seeds (optional). Bake in oven at 200c for 30-35 mins.

To test to the Gluten Free Squash Bread to see if it’s ready remove from the oven and tap the base, if it sounds hollow it’s ready.

Gluten Free Squash Bread  recipe challenge verdict:

This gluten free squash bread is a great little recipe and I am looking forward to trying other recipes from You Are What You Eat cook book.

Pancake Ingredients:

• 1 cup rice flour
• 1/2 teaspoon bicarb. of soda
• 2 teaspooons baking powder
• 1/4 teaspoon salt
• 1 cup rice milk (plain or vanilla)
• 1 1/2 tablespoons oil
• 1 teaspoon vanilla extract

Pancake Recipe:

Sieve the flour, baking powder, bicarb. of soda and salt into a mixing bowl.

Add vanilla essence, oil and half the rice milk and whisk together.

Gradually add the rest of the rice milk until batter reaches a thick pouring consistency.

Heat the frying pan, add a drizzle of oil to the pan. Pour in a ladel of batter, moving the frying pan to ensure an even coating of batter across the base of the pan. Cook for a couple of minutes, loosen with a spatula then get flipping!

Cook your pancakes on each side then serve with your choice of filling, both savoury or sweet.

HAPPY PANCAKE DAY!

NOTE – this recipe was taken from http://mustfollowrecipes.blogspot.com/ and tweaked to be fussy foodie friendly.

Red Pepper Soup Ingredients:

• 3 large sweet peppers
• 3 medium white onions, chopped
• 1 sweet potato, peeled and chopped
• 750ml vegetable stock
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• Red pesto (no nasties variety – optional)

 and here is how it’s done…

Roast 3 large sweet peppers (preferably the long, thinner variety), leave to cool and peel off the skin and deseed.

Chop 3 onions and add to the pan with some olive oil, fry gently until onions soften. Then add chopped sweet potato and peppers and stir for a couple of minutes.

Add 750ml veg stock, 1/2 teaspoon chilli powder, 1/2 teaspoon paprika to the pan and season.  I also added in a teaspoon of fussy foodie friendly red pesto.

Cook for 25 mins and when ready blitz. 

Lovely Red Pepper Soup done - absolutely delicious with just a slight hint of a kick!

So what are Nori Wraps?

Sushi Nori or Nori wraps are made purely of dried seaweed they are fine sheets that are used to wrap the ingredients for sushi rolls. I managed to get hold of some Sushi Nori made by Yutaka from the special foods section in Tesco but you can also get these in any Asian food store.

Nori Wraps

Making Nori Wraps

To make the basics of a Nori wraps you will need a packet of Sushi Nori and a bag of Japanese short grained rice also known as Japonica rice (don’t use American rice as this doesn’t have the same sticky consistency needed) again you can get the rice from any Asian food shop and you may also be able to get it from a supemarket. The standard way of making the sushi rice is with rice vinegar but this is optional as I wouldn’t recomend putting this in for anyone who can’t have yeast as it is fermented.

To complete your wrap now comes the exciting part you need to choose you filling!!! Some ideas include ham, roast chicken, roast beef, salami, crab, crab sticks, prawns, tuna, Smoked salmon, avocado, green or red pepper, cucumber, carrot, asparagus, cheese but there is no reason why you couldn’t put other stuff in.

My Nori Wraps

To make your wrap simply boil some rice and add a tiny bit of rice vinegar, if desired, then lay out your seaweed sheet and spread a layer of rice over the top leaving one end of seaweed uncovered by about 1cm, place your chosen filling in a line down the rice a little off centre and simply roll the wrap towards your line of filling and the end of the wrap you left uncovered by the rice when you come to the end then moisten the seaweed you left uncovered and stick you wrap together, cut you wrap into 6 pieces and voila you have a new interesting lunch box filler.

Don’t forget that as Nori Wraps are simply seaweed they are packed with great nutrients so enjoy and be healthy you can’t go wrong!!

Spicy Squash Soup

Spicy Squash Soup Ingredients:

• Medium onion – finely sliced
• 2 cloves of garlic – crushed
• Cumin Seeds – 1tsp
• Coriander Seeds – 1tsp
• Sesame Seeds – 2tbsp
• Fresh ginger – 1cm (1/2″)
• Green Chilli - seeded and chopped
• Zest and juice of 1 lime
• Butternut Squash – 340g (12oz)
• Sweet Potato (optional replace with more butternut squash) – 340g (12oz)
• Runny Honey (optional) – 1tsp
• Vegetable stock – 2pints (1.2ltrs)
• 400g (14oz) Tinned Chickpeas (drained)

Definitely lots of chopping involved in this recipe but it’s worth it for a really different, spicy and tasty soup. A great way to liven up a squash soup, one I think will become a classic in our home. Anyway less of the chat, here is how the Spicy Squash Soup is done:

Sweat the onions and garlic in a pan very slowly for 10 mins in a small amount of olive oil, be careful not to brown them. Meanwhile in a small pan toast the cumin, coriander and sesame seeds until lightly browned. Then bash together in a pestle and mortar until lightly ground.

Once the onions are ready add the toasted seeds, lime zest, chilli, ginger and honey (if using) and stir for 30 seconds.

Add the sweet potato and squash, lime juice and the stock. Cover and simmer for 10 mins, until veggies are almost tender.

Taste and season if required. Add the chickpeas and simmer for 10 mins until chickpeas are soft.

Blitz in a food processor adding more stock or hot water if necessary to get required thickness. Grab a bowl and serve – delicious Spicy Squash Soup ready to rock and roll.

Covent Garden Spicy Squash Soup challenge verdict:

On top of the Spicy Squash Soup recipe there are lots of great soups in the New Covent Garden Soup Company’s Soup and Beyond recipe book so I will be sure to check some more of these out.

Another fussy foodie use of root veg, is to make a seasonal root vegetable soup. It’s a great way to get some of your 5 a day and simple to make.

I’m off on a journey up the motorway today so have quickly made a soup to take with me – here’s how I did it:

(this recipe makes approx. 2 portions)

• 2 carrots
• Half a large parsnip
• Half a swede
• Half an onion
• 1 small turnip
• 1 tsp of Marigold boullion powder (Organic, Reduced Salt)
• Pinch of pepper
• 1 tsp of olive oil
• Hot water

Dice the veg into bite size chunks.

Heat the oil in the pan and gently fry the onions til soft.

Add the veg to the pan and mix with the onions, gently frying for a couple of minutes (keep stirring to prevent sticking).

Pour in enough hot water to cover the veg by about half an inch.

Add the pepper and boullion powder and bring to the boil.  Turn down the heat then leave to simmer for approx. 10 – 15 mins or until the veg is cooked.

When cooked, pour the veg & stock into a blender and blend until smooth. If the soup is too thick, gradually add more hot water whilst blending, until it reaches your desired consistency.

And thats it! Simple seasonal root vegetable soup – done! I just can’t wait to get on my way and have our service station stop so I can tuck in.

Mayo free coleslaw ingredients:

• A mix of fresh veggies: e.g carrots, fennel, beetroot, red onion, cucumber, radishes, red cabbage,
• 1 lemon
• Extra virgin olive oil
• Some fresh herbs – mixed but mint is great
• 1 cup of goats yoghurt
• 2 tablespoons mustard (check ingredients as a lot of mustard has sugar in and other things)
• Salt and pepper

First step is to prepare all the veggies, I think you need atleast 4 types, I used: beetroot, carrot, red onion, cucumber and radish. Clean and peel and cut veggies ready to slice.

The veggies then need to be shredded ideally in a mandoline, or use the julienne slicer in your food processor. I used the thin slicer in my food processor didn’t look as glam but still tasty and fast.

Put the veggies into a mixing bowl and combine.

In a separate bowl, combine half the juice of a lemon, a glug of olive oil, any chopped herbs, goats yoghurt and mustard. Then season to taste.

Pour dressing over the veggies and mix well. Enjoy!

Credit for this mayo free coleslaw recipe goes to Jamie Oliver for his winter coleslaw recipe which I have tweaked to be Fussy Foodie friendly.