The Intolerant Gourmet: Free-from Recipes for Everyone

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3 tbsp groundnut or rapeseed oil

150ml/5fl oz vegetable stock

200ml/7fl oz coconut milk

100g/3½oz spinach

Sea salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Peel the sweet potatoes and chop into 4cm/1½in chunks. Crush the garlic and roughly chop the onion and tomato, then deseed the red chilli and finely chop both this and the fresh coriander.

Place the sweet potatoes in a large roasting tin, along with the ground spices and 2 tablespoons of the groundnut or rapeseed oil, season with salt and pepper and mix together until the sweet potatoes are well coated. Roast in the oven for 35–40 minutes, stirring occasionally, until the sweet potatoes are soft and tender and slightly caramelised at the edges.

While they are cooking, pour the remaining oil into a large saucepan, add the onion, garlic and chilli, and then fry on the lowest heat for 8–10 minutes or until softened but not browned.

Remove the sweet potatoes from the oven and add to the onion mixture in the pan. Pour over the vegetable stock and coconut milk and stir together gently. Add the spinach and chopped tomato to the curry, then cover the saucepan with a lid and bring to the boil. Once boiling, reduce the heat and simmer for 5 minutes or until the spinach has completely wilted. Taste, adding a little salt and pepper, if necessary, before serving.

Cauliflower and Chickpea Curry

In this irresistible curry, the yielding texture of cauliflower mingles with the iron-rich tang of spinach, while chickpeas add body and bite to the dish, all enveloped in an aromatic coconut sauce. Perfect served with Lemon and Cashew Nut Rice and perhaps a poppadom or two.

Serves 4

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2 cloves of garlic

2 red onions

4 large tomatoes

1 small cauliflower

1 red chilli

250g/9oz spinach

3 tbsp groundnut or rapeseed oil

1 tbsp cumin seeds

1 tbsp ground coriander

1 x 200g tin of chickpeas, drained and rinsed

300ml/½ pint coconut milk

1 tbsp garam masala

Sea salt and freshly ground black pepper

Begin by finely chopping the garlic and onions. Place the tomatoes in a bowl, cover in boiling water and leave to stand for 1 minute, then drain and gently peel away the skins (they should slide off with ease) before chopping into quarters. Trim any excess stalk left on the base of the cauliflower and remove the outer leaves, then cut into small individual florets – no bigger than 3–5cm/1–2in in size. Finely chop the chilli, retaining the seeds, and set all the prepared vegetables aside.

Bring a large saucepan of water to the boil, then immerse the spinach and cook for 2 minutes. Drain and rinse the spinach briefly under cold, running water, lightly squeeze out any excess water from the leaves (taking care as they can be very hot) and then whiz to a coarse purée in a food processor or using a hand-held blender. Alternatively, you could chop the spinach by hand until very finely pulped.

Heat the groundnut or rapeseed oil in a large, heavy-based saucepan and add the onion, garlic, chilli, cumin seeds, ground coriander, chickpeas and a good pinch of salt. Sauté over a medium heat for 10 minutes or until the onion has softened but not browned. Add the cauliflower florets, tomatoes and coconut milk to the pan, cover with a lid and bring to the boil. Once boiling, reduce the heat to low and simmer gently for 30 minutes or until the cauliflower is tender to the point of a knife.

Stir in the puréed spinach and the garam masala, heat through for a couple of minutes, then season with salt and pepper to taste and serve.

Spiced Spinach and Aubergine Stew

This is a wonderfully fragrant dish, full of warming spices and complex flavours. I like to serve it with brown basmati rice and a good dollop of houmous. I have used baby-leaf spinach for this recipe as it is more delicately textured and flavoured; you can use the larger-leaf variety, but I would recommend that you remove any tough stalks and chop it roughly before adding to the aubergine and tomato.

Serves 4

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1 large onion

3 aubergines

3 tbsp olive oil

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp smoked paprika

1 tsp ground cinnamon

100g/3½oz soft dried apricots

1 x 400g tin of chopped tomatoes

100g/3½oz baby-leaf spinach

Sea salt and freshly

ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Finely chop the onion and dice the aubergines into 1cm/½in chunks. Place the diced aubergine in a roasting tin, cover with 2 tablespoons of the olive oil and roast in the oven for 25 minutes or until soft and golden.

While the aubergine is cooking, place the cumin and coriander seeds in a heavy-based frying pan and dry-fry over a medium heat for 2–3 minutes, shaking the pan regularly to ensure they don’t burn, until lightly smoking and fragrant. Remove from the heat and grind to a coarse powder using a pestle and mortar. Alternatively, place in a plastic bag and use a rolling pin to crush them.

Heat the remaining oil in a large, heavy-based saucepan and fry the onion over a medium heat for 5–6 minutes or until soft but not browned. Add the freshly ground cumin and coriander, along with the paprika and cinnamon, and mix into the onion. Cut the apricots into quarters and add these and the roasted aubergine to the pan, then pour over the chopped tomatoes and stir to combine. Cover the pan with a lid and bring to the boil, then reduce the heat to low and simmer for 20 minutes.

Remove the lid from the pan, add the spinach and stir it in. Cook for a few more minutes until the spinach has completely wilted, then season with salt and pepper to taste and serve.

Rhubarb Streusel Tart

Glorious rhubarb, I am a fan of it in all its guises, whether in crumbles, pies or fools, but this streusel tart may just be my favourite. The biscuit base gives way to the tang of sweet-sharp rhubarb, while the streusel topping provides a buttery, oat crunch with a hint of warming ginger – a spice that just adores rhubarb. Serve warm with a scoop of Vanilla Ice Cream.

Serves 8

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6 sticks of rhubarb

25g/1oz soft light brown sugar

1 quantity of sweet Shortcrust Pastry

For the streusel topping

75g/3oz gluten-free plain flour (ideally Doves Farm)

¼ tsp bicarbonate of soda

1½ tsp ground ginger

A small pinch of sea salt

75g/3oz soft light brown sugar

50g/1¾oz jumbo porridge oats

75g/3oz Pure Sunflower Spread (dairy-free margarine)

You will need a 23cm/9in tart tin with a removable base for this recipe

Trim the rhubarb and cut into 1cm/½in rounds. Place in a large saucepan with the sugar, cover with a lid and cook over a low heat for about 10 minutes or until the rhubarb has softened and become gently stewed. Set aside to cool a little while you prepare the streusel topping.

Sift the flour, bicarbonate of soda, ground ginger and salt into a large bowl and stir in the sugar and oats. Add the margarine and, using your fingers, rub it in until the mixture forms soft, crumble-like clumps.

Preheat the oven to 190°C/375°F/gas mark 5.

Roll out the pastry and fill the tart tin following the instructions given in the Shortcrust Pastry recipe.

Using a slotted spoon so that any excess juice can drain away, spoon in the stewed rhubarb, spreading it evenly over the base of the tart and discarding the remaining liquid.

Crumble the streusel topping evenly over the tart, pressing down gently with your fingertips to fill any large gaps, then bake in the oven for 35–40 minutes or until the streusel is a deep gold and the pastry is cooked. Leave the tart in its tin on a wire rack to cool for 10 minutes before serving.