Category Archives: Recipes

Gluten Free Pizza

Okay, this isn’t exactly a pizza, but this recipe gives you a straightforward, quick and easy way of making something similar enough to one of the dishes people eating Gluten Free miss the most.

Gluten Free Pizza Homemade Gluten Free Pizza Base

The base is a Socca, an easy to make Chick Pea flour based pancake that you can throw together using just a couple of easy to find ingredients and the topping is a healthy Turkish influenced Aubergine, Mince and Feta dish but you can of course put anything you fancy on the top.

Chick Pea Flour is often called Gram Flour and can be find in most larger supermarkets in the UK, usually in the Asian or Ethnic foods aisle.

Homemade Gluten Free Pizza

The trick to making this as Pizza like as possible is to ensure that the topping is very dry before you put it onto the base, if it isn’t it will make the base soggy and you may have to use a knife and fork to eat it which, in my eyes, is a no no with Pizza.

Even if you don’t fancy Pizza it is worth learning how to make a Socca, for anyone on a Gluten Free diet this can be a versatile replacement for all kinds breadlike things you can no longer eat. If you make it quite thin it is great for Fajitas or Burritos and you can also use it to replace Crackers and eat it with Hummus or other dips.

RECIPE

INGREDIENTS

For the socca

  • 100g Chickpea Flour
  • 230 Mls Warm Water
  • 1 tsp Salt
  • 3 tbsp Olive Oil plus extra for cooking
  • 1 tsp Dried Chilli Flakes
  • 1/2 tsp Dried Rosemary

For the topping

  • 1 tbsp Olive Oil
  • 1 Onion, Finely Chopped
  • 1 Clove of Garlic, Finely Chopped
  • 250g Lamb Mince
  • 2 Small Augergines, Cubed
  • 2 tsp Ground Cumin
  • 1/2 tsp Ground Cinnamon
  • 1/2 Ground Allspice
  • 2 Tomatoes, Chopped
  • 2 tsp Tomato Puree
  • 100 Ml Water or Stock
  • Feta Cheese

METHOD

  • Combine the chickpea flour and salt. Slowly whisk in the water until a smooth batter forms. Set aside for about 20 minutes to rest while you make the filling.
  • Heat 1-2 tbsp oil in a large saucepan. Gently fry the onion for 10 minutes until softened. Add the garlic and fry for 1 minute.
  • Add the mince and fry until it begins to colour. Add the aubergine and combine well in the oily mixture. Cook for 2-3 mins. Add the ground spices and stir well until combined.
  • Add the chopped tomatoes and tomato puree. Stir well and add water or stock. Bring to the boil and simmer for 40 mins. (Add more liquid to prevent the stew from drying out.) If using as a topping for socca, turn up the heat to reduce the liquid.
  • Preheat the oven to 200C/400F/gas mark 6. Add 3 tbsp olive oil, the chilli flakes and rosemary to the batter and stir to combine.
  • Add about 1-2 tbsp olive oil to an ovenproof frying pan. When the oil is sizzling hot, ladle in the batter. Immediately put in the oven and cook for 12 minutes.
  • Top with the lamb mix, crumbled feta and coriander, then return to the oven for 5 minutes. Serve hot.

Homemade Gluten Free Mayonnaise

Is Mayonnaise Gluten Free?  In a word, Yes. Most Mayonnaise available in shops in the UK is, although often not labelled as such, free of Gluten.

However, there is a risk of cross contamination and most of the jarred Mayonnaise you can buy, particularly the “lighter” versions contain quite a lot of unhealthy and unnecessary added ingredients, including Sugar and Soybean oil.

The good news is that it’s incredibly quick and easy to make your own healthy, delicious and definitely Gluten Free Mayonnaise.  You only need four ingredients, all of which are available pretty much anywhere and you can customise it your own liking as you see fit.

Homemade Mayonnaise Ingredients

There are loads of different recipes and methods for making your own Mayonnaise but this is the easiest and most fail proof I’ve found.  The two key things to remember are to use a neutral tasting oil – NOT OLIVE OIL, Vegetable or Sunflower are fine or you can try Grape seed if you have it – and, whether you’re using a food processor or whisking by hand, add the Oil very, very slowly.  Add the oil too fast and the mayonnaise will separate which although recoverable (If it does separate, take the mixture out of the food processor or mixing bowl and start again with another egg.  Once you’ve added about half of the oil, slowly add and blend the separated mayonnaise) is pretty much a disaster so go as slowly as you can and then a bit more slowly again.

This Mayonnaise will keep for 5-7 days in the Fridge and there are loads of ways you can fiddle about with it and try different flavours – adding a teaspoon of Mustard, Garlic to make Aioli or Smoked Paprika to make a spicier Mayonnaise.  If the Mayonnaise is too thick for your liking just add a few drops of water to thin it out.

RECIPE

INGREDIENTS

  • 1 whole Egg
  • 2 teaspoons of White Wine Vinegar
  • 1/2 teaspoon of Salt
  • 300ml Oil

METHOD

The easiest way to do this is using a food processor, but if you don’t have one whisking by hand is quick and easy too.  Either way the trick is to add the oil slowly. Put the eggs into the food processor. While the machine is running at a fairly low speed, slowly drizzle in the oil.  The longer you mix it for the thicker and creamier the end result will be.

Its exactly the same technique if you are doing it by hand, again, add the Oil very slowly and keep whisking until you achieve the consistency you prefer.

And that’s it. Quick, Easy, Home made Gluten free mayonnaise in the blink of any eye.

Gluten Free Flourless Chocolate Cake

This Chocolate cake recipe ticks all the boxes, it’s Gluten Free but doesn’t use any hard to find ingredients, quick and easy to make and delicious.  As you can see from the pictures here, I recently made it for Easter and Easter’d it up by simply throwing some mini chocolate eggs on the top.

Gluten Free Easter Chocolate Cake

It would be just as easy to adapt for any other occasion such as Christmas or a Birthday, other easy but effective adaptations you can make are using a flavoured chocolate instead of plain, I like it with the Dark Chocolate with Ginger that you can find in most UK supermarkets but this is an area where you cant really go too wrong by experimenting with any other Chocolate available.

The recipe is super easy to follow, the only two processes you might have trouble with are separating the Eggs and melting the Chocolate. I find the easiest way to separate Eggs using your hands.  Have the two mixing bowls you are going to use ready, crack the egg into your hands and then keep passing it from one hand to the other. Each time you do so some of the Egg White will leak through your hands into the bowl below until you are left with just the Yolk, which you can then put into the appropriate bowl.

Gluten Free Chocolate Cake

To melt the Chocolate you will need a small pan and a heatproof bowl that fits tightly into the pan leaving enough space between the bottom of the bowl and the pan for a little water. You don’t want the water to touch the bowl at all, bring the water to the boil, while you are waiting for it to boil break the Chocolate until small even sized pieces. Once the water is boiling turn the heat right off and place the bowl with the Chocolate in it in the pan and stir it until it is melted.

Its very important not to over heat Chocolate as it will split but the method described above has a hundred percent success rate for me.

Gluten Free Chocolate Cake

RECIPE

INGREDIENTS

CAKE

  • 250 grams of Dark (50% Cocoa Solids or above) Chocolate
  • 125 grams of unsalted butter (softened)
  • 6 medium eggs (2 whole, 4 separated)
  • 175 grams caster sugar (75g for yolk mixture, 100g for whites)
  • 1 teaspoon vanilla extract

TOPPING

  • 125 grams dark chocolate
  • 250 ml double cream
  • 1 teaspoon vanilla extract

METHOD

  1. Preheat the oven to 180°C.
  2. Line the bottom of a 23cm springform cake tin with baking paper.
  3. Melt the 250g chocolate and then set aside to cool slightly.
  4. Whisk the 4 egg whites until firm, then gradually add 100g of the sugar and whisk until the whites are holding their shape and peak gleamingly – but not stiff.
  5. Whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture.  Lighten the mixture with some egg whites – add a large spoonful and stir well – and then gently fold in the rest of the whisked whites.
  6. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is firm to the touch.
  7. Cool the cake in its tin on a wire rack;  the middle will sink as it cools and the sides will crack a little.
  8. To finish the cake, carefully remove it from the tin and  place it on a plate.
  9. Melt the chocolate for the topping and leave it to cool a little.  Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate.  Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula.

 

Gluten Free Chicken and Broccoli Satay

I love Peanuts, Peanut Butter and anything Satay (this Peanut Butter Gratin is another favourite of mine), this recipe for a Gluten Free Chicken and Broccoli Satay is really quick to make, doesn’t require sourcing or splashing out for any exotic ingredients – there’s a reasonable chance you will have all of the ingredients in the cupboard already – if not they’re all easy to find. Most importantly of all it tastes really good, the nuttiness working well with the Broccoli, and is pretty healthy.

Chicken and Broccoli Satay

Broccoli is recognised as a “super food”. It’s high in fibre (both soluble and insoluble) and is a rich source of vitamin-C, just a 100 gram serving of broccoli will provide you with more than 150% of your recommended daily intake of vitamin C.  Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients – compounds which lower the risk of developing diabetes, heart disease and some cancers.

Gluten Free Broccoli Satay

The Peanuts and Peanut Butter in this dish are also good for your health.  Studies suggest peanuts may be good for your heart, and that eating them in sensible amounts may make it a little easier to lose weight. They’re a great source of protein, fibre, monounsaturated fatty acids, niacin, folate and vitamin E and they also contain resveratrol, which works as an antioxidant.

The recipe below recommends using Gluten Free Soy Sauce, this is easy to find in any reasonably big UK supermarket but if you dont have any or don’t want to use it I dont find that it makes much difference to leave it out – I usally just add a pinch of Salt to make up for it.  I toast the peanuts before doing anything else – just keep them moving around a dry pan for about 5 minutes and find the putting the Broccoli and Chicken in the oven at the same time and cooking for about 15 minutes will resualt in both being well cooked but your mileage may vary depending on the size of Chicken Breast you use.

RECIPE

INGREDIENTS

  • 1 large head of broccoli
  • 1 small red chilli, de-seeded and chopped (more if you like it hotter)
  • 20g brown sugar
  • 1 can coconut milk
  • 100g crunchy peanut butter
  • 30g Gluten Free Soy Sauce
  • 50g Unsalted Toasted Peanuts
  • 2 Chicken Breasts.

METHOD

  • 1 Preheat the oven to 200C.
  • Cook the chilli in a splash of oil for about half a minute, add the sugar and allow it to brown a little.
  • As soon as the sugar has browned, carefully add the coconut milk and allow it to simmer for 15-20 minutes so that it becomes thicker.
  • While the sauce is simmering bring a large pan of water to the boil.
  • Break the broccoli into large florets and put them into the water, blanch for 30 seconds.
  • Drain the broccoli well and place the florets on an oiled roasting tray with the Chicken. Roast in the oven for around 15 minutes.
  •  Add the peanut butter to the Coconut sauce a bit at a time, stirring it well
  • Add the soy sauce
  • To serve, spoon some sauce on a plate, add the broccoli and the Chicken, pour over some more sauce and then garnish with the toasted peanuts.

 

Sweet Potato Bubble And Squeak

Bubble and Squeak is a classic British meal usually eaten on a Monday using the leftovers from the previous days roast dinner, Potato, cabbage and onion.  It goes really well with the traditional full English breakfast and is particularly handy if you’re not eating Gluten as a Gluten Free substitute for toast.  There is no reason why you couldn’t have it as part of an evening meal too though, its great with an egg on top and some bacon, pancetta or sausages on the side.  I’ve found it goes well with almost any kind of meat and isn’t bad as a meal on its own too.

Gluten Free Sweet Potato Bubble and Squeak

Because it’s often served in british “greasy spoon” cafes, this has a reputation as an unhealthy dish but using Sweet Potato’s, kale and a low calories butter spray to fry it in makes it a pretty healthy option.

Gluten Free Sweet Potato Bubble and Squeak

The recipe below assumes you aren’t using leftovers, if you are then just skip Cooking the Potato or Greens and add your already cooked ones to the mixture.  I use Kale which is available ready chopped from most supermarkets but for a more traditional Bubble and Squeak you can substitute this with Cabbage or Brussel Sprouts, the important thing is to keep to the 6 to 10 ratio of Potato to Veg.  Coating the Bubble and Squeak in Gram (or Chickpea) Flour help them hold together a little better but if you don’t have any the recipe will still work without it.  I usually add a teaspoon of Chilli flakes but other spices (Nutmeg is good) work well too.

RECIPE

INGREDIENTS

  • 2 Reasonably big Sweet Potatoes
  • 100g Greens for 2 medium sized Sweet Potato’s
  • Gram flour to coat
  • oil for cooking
  • 1 spring onion
  • 1 Teaspoon of Chilli Flakes
  • 1 small clove of Garlic

METHOD

  • As if you were making mashed potato’s chop the Sweet Potato’s into medium sized chunks (peeled or unpeeled depending on your preference) and boil them in water until they are soft – 10 to 15 minutes depending on the size,
  • If you need to cook your Greens as well, chop them up into fairly small pieces and just put them in with the Sweet Potato for the last 3 – 4 mins.
  • Drain well and put both Potato’s and Greens in a bowl together.
  • Add finely sliced Spring Onion and Crushed Garlic
  • Mix the mash and greens together well in a bowl.  You need to make sure you have enough potato for the mixture to hold so I recommend adding the greens gradually. you are aiming for about a 6 parts sweet potato to 4 parts greens – any less sweet potato and it wont hold together well.
  • Season and add spices etc of your choosing (Chilli Flakes or Nutmeg work well).
  • Divide the mix into burger-sized patties (you can make one big cake but this will be much harder to turn over) and coat lightly in Gram Flour.
  • Place the patties in a frying pan and shallow fry until brown on the edges and slightly crispy (2 – 3 minutes on each side should do it) then serve.

 

Chicken, Sweet Potato and Lentil Coconut Curry

This recipe for a Gluten (and Lactose) Free Sweet Potato and Coconut Curry is perfect for a quick mid week dinner, its super easy to throw together using ingredients that you’re likely to have in the cupboard or that are easy to grab from any supermarket on your way home from work and as it’s a one pot recipe there’s not much washing up to worry about.

As well as being easy to make and delicious to eat, its also good for you. Coconut Milk is often thought of as being fatty but the fats it contains are MCFAs (medium chain saturated fatty acids) that are used up more quickly by the body and are less likely to be stored as fat, what’s more there is evidence that the occasional consumption of coconut milk can help to protect you from infections and viruses. The Health Benefits of Sweet Potato’s are well documented and too numerous to list here and Lentils are infamously high in fibre, low in calories and loaded with all kinds of vitamins, nutrients and minerals.

Coconut, Sweet Potato, Chicken and Lentil Curry

If you follow the recipe below exactly you’ll end with a moderately spicy dish, If you’re not keen on spicy food simply leave out the spices for a tasty coconut-y stew. To save on preparation time and increase the meal’s nutritional load I don’t usually peel the Sweet Potato’s.  The recipe may sound like it will be sweet but it isn’t particularly as the spices offset the sweetness off the Coconut and Sweet Potato’s.


The recipe can be altered in a variety of ways, including adding different vegetables such as Cauliflower, Broccoli or White Potato.  Some Paneer would work well if you have it and throwing in a tin or two of Chickpeas is a great way to make it a bit more substantial.

Chicken, Sweet Potato and Lentil Coconut Curry

RECIPE

Ingredients

  • 1 tbsp sunflower oil
  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes, (peeled if you prefer it) and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas

Method

  • Make 300mls of Chicken Stock.
  • Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
  • Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk.
  • Bring to the boil, then simmer for 15 minutes.
  • Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes.
  • Add Salt and Pepper to taste before serving.

Gluten Free Veggie Burgers

Although I’m not a Vegetarian I like the occasional Veggie Burger but finding Gluten Free Veggie Burgers can be difficult since many of the options available in major supermarkets use Wheat as a primary ingredient. This Recipe for Gluten Free Veggie Burgers is Quick and Easy and doesn’t require any ingredients that are expensive or hard to find, in fact most are store cupboard staples. It’s a great Gluten Free (and Vegetarian) recipe for dinner.

Gluten Free Vege Burgers

As well as being healthy these are really tasty, the Lentils and Cashews are high in protein give them a satisfying nutty taste and crunchy texture.  If you follow the recipe below exactly you’ll end up with a pretty spicy burger, if this isn’t for you then just reduce the amount of curry powder and chilli flakes.

I usually use canned Puy Lentils which you can find everywhere to make these as they’re more convenient, if you decide to use dried Lentils you’ll have to cook them first.  Chickpea flour (sometimes called Gram Flour) is available in most big supermarkets in the UK.

To toast the cashews just put them into a dry pan over a medium high heat for 5-10 minutes keeping them moving all the time, you’ll know when they’re done by the colour and smell.

It’s important to keep any eye on the burgers when frying them as they can burn very quickly, two minutes a side should be long enough.

Gluten Free Veggie Burgers

These are great served with any kind of dip, Houmous is my favourite but a Greek Yoghurt dip with Courgette and Walnut also works well. They also go well with salad and if you want an authentic burger experience you can, of course, make one with Gluten Free Pitta or other bread.

RECIPE

Ingredients.

  • 300g of Puy Lentils
  • 1 Finely Diced Onion
  • 5 Chopped Garlic Cloves
  • 1 Teaspoon Chopped Ginger
  • 2 Teaspoons of Chilli Flakes
  • 2 Teaspoon of Ground Coriander
  • 4 Teaspoons of Curry Powder
  • 2 Teaspoons of Ground Cumin
  • 50g of Cashew Nuts, toasted and roughly chopped
  • 2 Lightly Beaten Eggs
  • 50g of Gram (Chickpea) Flour

Method

  • Heat the oven to 180C
  • Mix all of the Burger ingredients together well
  • Shape the mixture into Burger shaped Patties (these quantities should make about 6)
  • Heat 2 Tablespoons of oil in a pan
  • Fry each burger for two minutes on each side
  • Transfer the burgers to the oven for 10 minutes.
  • Serve Immediately

Gluten Free Bacon Frittata

A Frittata is technically a baked omelette but I like to think of it as a Gluten Free Quiche.  You can use any combination of ingredients that you’d find in a quiche (the recipe below is based on the classic Quiche Lorraine) and its much easier and quicker to make as well as being a great cheap, filling meal. The only tricky part to making this is getting it out of whatever you use to cook it in once it is finished. To alleviate this I recommend using a Silicon cake mould that you can just peel off. This makes the whole recipe much easier and less stressful, an ideal silicon mould is available from Amazon here – Lékué 1300 ml Square Cake Mould, Black
If you don’t have one of these and use a an oven proof dish or pan the easiest technique is to put a plate over the top and flip it over using both hands. You can then cut it into slices while it is upside down and turn these over to serve it.

Gluten Free Quiche

 

 

 

 

 

 

This is a really versatile dish.  As well as being easy to customise to your taste with different ingredients it can be also be eaten warm or cold, or both.  If you’re having it warm it goes well with salad, baked beans, olives, pesto or anything else you fancy.  Leftovers can be kept in the fridge and eaten cold the next day as part of a packed lunch or quickly warmed up under the grill for another meal.

The recipe below is for a Bacon, Cheddar and Onion Frittata and will provide a decent sized portion for three or four meals.

There are more ways you can change the recipe to your own taste than I can list.  One easy change you can make is to use your preferred type of cheese,  parmesan or gruyere are traditional but I think a strong cheddar is good, for the frittata pictured here I used Blacksticks blue cheese. You could also add Chorizo to this recipe to make a more substantial dinner.  Spinach, Mushrooms or Courgette all go well with any Eggy dish and would also work well.

Gluten Free Bacon Frittata

Recipe

Ingredients

  • 8 rashers smoked streaky bacon cut into squares
  • 1 small onion diced
  • 1tbsp olive oil
  • 8 eggs
  • 200ml crème fraiche
  • 100g grated cheese
  • Salt
  • Black Pepper

Method

  • Preheat the oven to 180c
  • Line a 20x28cm dish with baking paper (scrunch the baking paper into a ball first as this makes it more malleable) or grease a 21cm x 21cm square silicon cake mould (much easier to get it out once it is done).
  • Heat the olive oil in a pan to a medium heat then fry the bacon and onion until the onions are turning golden and the bacon is beginning to crisp.
  • Take a large bowl and mix the eggs and crème fraiche together, then stir in the bacon, onions and fat from the pan.
  • Add the grated cheese (save some to sprinkle on the top) and season with salt (the bacon will add some salt so personally I would only add a little) and black pepper to taste.
  • Pour the mixture into the dish and bake in the preheated oven for 30-35 minutes.
  • Put it under the grill for 5 minutes to brown and crisp up the top.

Avocado, Tomato and Sweet Potato Salad

Obviously all Salads are or can easily be made Gluten Free but this salad recipe is something a little different as it doesn’t have any lettuce or other leaves, and only uses 3 ingredients. The recipe is also suitable for anyone on vegan, diary free and nut free diets.

Avocado, Tomato and Sweet Potato Salad

 

 

 

 

 

 

The sweetness of the sweet potatoes works really well with the creamy avocado and slightly sharp tomatoes.  The recipe is really simple and apart from the time needed to roast the sweet potatoes, it comes together really quickly. It makes a great lunch served on its own , I like it with some tinned mackerel or other fish If I feel like something a bit more substantial.

It is also a perfect side dish for some grilled chicken, fish or steak for a quick, easy, and healthy mid week dinner.

Its worth making sure the avocados you use are perfectly ripe, if they are too hard just leave them out in the kitchen for a day or so and they should be good to go.

Avocado, Tomato and Sweet Potato Salad

RECIPE

Ingredients

  • 3 sweet potatoes, peeled and cut into bite-sized chunks
  • 4 tablespoons of olive oil
  • ½ teaspoon ground cumin
  • 1 tablespoon white wine vinegar
  • 3 medium on-the-vine tomatoes
  • 1 ripe avocado, halved, stoned and peeled
  • A handful each of mint and coriander leaves, roughly chopped

Method

  • Preheat the oven to 180c.
  • Put the potatoes on a roasting tray, drizzle with 2 tablespoons of the oil, sprinkle over the cumin and season with pepper. Toss together to coat the potatoes and roast for 25-30 minutes until tender.
  • Once done take to potatoes out and leave them to cool to room temperature.
  • Mix the remaining oil with the vinegar in a large bowl and add Salt and Pepper to taste.
  • Quarter the tomatoes and slice the avocado. Tip into the bowl, add the potatoes and herbs and toss together gently.

Chicken with Quinoa, Lentils and Pistachio.

Quinoa and Lentils are both Gluten Free and this quick, healthy and delicious recipe combines them with Chicken for a filling and inexpensive mid week supper.  The addition of Pistachio nuts adds a satisfying crunch to the dish that you can be one of the things you miss when cutting Gluten out of your diet. Using the quantities of spices in the recipe below results in a fairly spicy dish, reduce the amount of Cumin seeds to half a teaspoon if you’d prefer it a little milder.

Chicken, lentils, pistachio and quinoa

 

 

 

 

 

 

Other than the difficulty in pronouncing it correctly there are no drawbacks to making Quinoa a regular addition to your diet, now considered one of the super foods, its high in fibre and protein and contains all of the 9 essential amino acids your body needs. Its available in most big UK supermarkets and not expensive, many supermarkets sell their own brand version.

Lentils are similarly good for you being low in fat, high in protein and containing A and C Vitamins that may help to prevent some diseases.  They don’t really deserve their reputation for being difficult to prepare, cook or find, all supermarkets sell at least few different varieties and most of these won’t require soaking and will have a cooking time of 30 minutes or less.  I usually use the green “Verte” Lentils but some people find these a little bland so its worth experimenting with different types to see what you prefer, just bear in mind that you will need to adjust cooking times accordingly.

The dish couldn’t be any easier to cook, make sure you use a gluten free chicken stock cube, again these are available in most high street supermarkets and keep an eye on the Lentils, some types take a little longer to cook and you may need to add more water while they cook to get them to the consistency you prefer.  It keeps well in the fridge for a couple of days so you could have it for your dinner one day and then heat it up for your lunch the day after.

IMG_1375

RECIPE

Ingredients

  • 2 Chicken Thighs/Breasts
  • Olive (or other) oil
  • 40g Green Lentils
  • 40g Quinoa
  • 400 mls Chicken stock
  • 1/2 tsp Cayenne Pepper
  • 1 tsp ground Ginger
  • 1 tsp cumin
  • 2 sliced garlic cloves
  • 50g Pistachios
  • 1 handful chopped fresh coriander
  • A swig of Lemon juice

Method

  • Put the Olive oil into a pan on medium heat with the Cayenne Pepper, Cumin, Ginger and Garlic
  • Cook for about three minutes
  • Add the Lentils and Chicken Stock
  • Bring to a rolling Boil and then boil for 10 minutes before adding the Quinoa
  • Turn the heat down and simmer for another 20 minutes.
  • Cook the Chicken in a different pan (or in the grill or oven if you’d prefer)
  • When the Chicken is cooked remove it from the pan and add it to the Lentil and Quinoa mixture.
  • Add a dash of Lemon Juice
  • Toast the Pistachios in the pan you just took the Chicken out of for 2 minutes
  • Sprinkle the Pistachios and chopped Coriander on top of the Chicken and serve.