The Intolerant Gourmet: Free-from Recipes for Everyone

Contents

Cover

Title Page

Introduction

The Intolerant Kitchen

Spring

Carrot and Coriander Soup

Garden Soup

Warm Greek Salad sans Feta

Prawn Noodle Rolls with Thai Dipping Sauce

Falafel with Parsley and Tomato Salad

Chicken, Watercress and Quinoa Salad

Chicken with Orange, Fennel and Olives

Chicken Rogan Josh

Lemon and Cashew Nut Rice

Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

Spring Chicken with Lemon and Herbs and Roasted Sweet Potatoes

Herbed Lamb on a Bed of Leeks and Cannellini Beans

Honey-baked Leg of Lamb

Chicken and Apricot Tagine

Persian Jewelled Quinoa

Herb Quinoa

Lamb Korma

Penne with Hot-smoked Salmon in a Garlic Cream Sauce

Spaghetti with Asparagus and Lemon Pesto

Sweet Potato and Spinach Curry

Cauliflower and Chickpea Curry

Spiced Spinach and Aubergine Stew

Rhubarb Streusel Tart

Drop Pancakes

Flapjacks

Chocolate Nut Brownies

Jam Tarts

Chocolate Shortbread with Vanilla Ice Cream

Apricot Spice Sticky Squares

Summer

Chorizo, Chickpea and Spinach Salad

Slow-roasted Tomatoes

Crayfish, Mango and Avocado Salad

Prawn and Pineapple Rice Salad

Herb Pancakes with Smoked Salmon

Chicken and Noodle Salad with Spicy Peanut Dressing

Chicken and Prawn Paella

Paprika Pepper Chicken with Avocado Salsa

Sweet Chilli and Orange Chicken with Oriental Coleslaw

Pork Satay Skewers

Pork Tenderloin filled with Tomato Pesto

Butterflied Leg of Lamb with Olive and Mint Tapenade

Greek Meatballs with Griddled Courgette and Tomato Salad and Tahini Dressing

Seared Steaks with Roasted Pepper and Almond Sauce

Penne with Fennel and Salami

Summer Tomato and Pesto Tart

Roasted Tomatoes, Butterbeans and Sweet Peppers with Thyme

Ratatouille

Roasted Aubergine and Quinoa Salad

Warm Lentil Salad with Roasted Fennel and Sun-blushed Tomatoes

Potatoes with Parsley, Capers and Lemon

Tomato, Basil and Pine Nut Quinoa

Pesto New Potato Salad

Bakewell Tart

Strawberry and Lime Sorbet

Mocha Fudge Cake

Carrot Cake with Lemon Fudge Icing

Chocolate Ice Cream

Victoria Sponge with Strawberries and Vanilla Cream

Blueberry Shortcake Biscuits

Autumn

Cream of Chicken and Mushroom Soup

Butternut Squash and Sweet Potato Soup with Walnut Pesto

Sweet Potato, Thyme and Bacon Tartlets

Salmon Carpaccio with Caper Dressing

Smoked Chicken, Butternut Squash and Avocado Salad

Chicken and Sweet Potato Casserole

Lebanese Chicken

Slow-cooked Spanish Chicken with Chorizo

Roast Chicken with Sage and Garlic and Perfect Roast Potatoes

Thyme and Chilli Chicken on Pea Purée

Lamb-stuffed Aubergines with Spiced Tomato Sauce

Lamb Tagine with Dates and Peppers

Spaghetti Carbonara

Prawn Arrabbiata

Peppers Stuffed with Chestnuts, Chilli and Butternut Squash

Butternut Squash Tagine

Spaghetti with Roasted Aubergine, Thyme and Chilli Sauce

Stuffed Aubergines with Sweet Potato Crouton Rice

Wild Mushroom and Butternut Squash Risotto

Plum and Oat Crunch with Honey Cream

Baked Apple Charlotte

Pecan Pie

Chocolate and Pear Puddings

Apple and Blackberry Cake

Sticky Date Squares

Lemon Drizzle Cake

Winter

Roasted Pepper and Lentil Soup

Roast Butternut Squash, Coconut and Chilli Soup

Smoked Chicken, Sweet Potato and Lentil Salad

Hot-smoked Salmon Pâté

Salmon and Horseradish Fishcakes

Chicken and Mushroom Pie

Clay Pot Chicken with Date and Nut Quinoa Stuffing

Baked Apple and Mustard Ham

Parsnip Purée

Masala Roast Chicken with Butternut Squash

Roast Pork Boulangère

Spicy Sausage and Bean Stew

Pasta with Smoky Bacon, Olive and Chilli Tomato Sauce

Roast Beef with Horseradish Cream and Olive Oil Mashed Potato

Spiced Lamb Steaks with Chickpea Purée

Winter Squash and Chestnut Bake

Vegetable Lasagne

Peppers stuffed with Gado Gado Sauce

Spiced Parsnip Quinoa

Chocolate and Chestnut Cake

Apple and Cinnamon Granola Bars

Little Sticky Toffee Puddings

Treacle Tart with Custard

Lemon, Sesame and Ginger Cake

Maple and Pecan Squares

Breads and Baking

White Soda Bread

Rye Soda Bread

Flaxseed Bread

Quinoa Bread

Crusty White Loaf

Flatbreads

Corn Tortillas

Shortcrust Pastry

Basic Biscuits

Banana Bread

Products and Stockists

Acknowledgements

Copyright

About the Publisher

Introduction

The Intolerant Gourmet is for everyone who loves food and who loves to cook. This includes anyone who suffers from an intolerance or allergy to certain foods, people not usually catered for by cookery books. For that reason all the recipes in this book are completely free from wheat, dairy produce, soya, eggs and yeast, and almost entirely free from gluten. Yet they taste fantastic – designed to inspire and make you want to eat. And, most important of all, they don’t let on that there is anything missing. For this not an earnest cookbook but one that celebrates the joy of good food; every recipe could (and should) be served to friends and family, whether suffering from a food intolerance or not, without a single person finishing their meal feeling that they’ve gone without.

Through my own experience of learning how to cope with various food intolerances, I have met many fellow sufferers and this book has emerged as a result. The Intolerant Gourmet focuses on the culprit foods – how to avoid and replace the ones most commonly associated with food intolerances. It focuses less on full-blown food allergies, which are relatively rare and usually confined to one type of food, such as nuts or shellfish. By contrast, food intolerances are widespread and often multiple, with the sufferer developing a sensitivity to a whole range of foods. For this reason I haven’t excluded nuts from this book as I find that, in the absence of other ingredients, they provide vital texture and flavour to my dishes. However, less than a third of the recipes contain nuts. Those that do are clearly marked and there is a wealth of choice for readers wishing to avoid them. For those who are allergic to any of the foodstuffs focused on in this book, such as wheat or dairy produce, then absolutely every recipe is open to you.