Homemade Fish and Chips*

This can be turned wheat and dairy free by simply changing the loaf of bread used for the breadcrumbs. So quick to make and is enjoyable for the whole family to get involved with – great for little children to get their hands messy whilst helping to cook. 

Homemade Fish and Chips

Veggie Quiche*

A quick and easy dinner that is ready in less than half an hour. Instead of those shop-bought bung in oven, use this simple recipe. You can even cheat by buying ready-made shortcrust pastry to speed it up. This recipe is OK as a wheat-free version and even works with almond milk and goats cheese for dairy free people but unfortunately isn’t so great soya, wheat and dairy free. Don’t expect wheat and dairy free pastry to roll out nicely though, be prepared for some patchwork.

Quiche Lorraine

Veggie Quiche*

A quick and easy dinner that is ready in less than half an hour. Instead of those shop-bought bung in oven, use this simple recipe. You can even cheat by buying ready-made shortcrust pastry to speed it up. This recipe is OK as a wheat-free version and even works with almond milk and goats cheese for dairy free people but unfortunately isn’t so great soya, wheat and dairy free. Don’t expect wheat and dairy free pastry to roll out nicely though, be prepared for some patchwork.

Veggie Quiche

Butternut Squash Soup*

This quick, easy, warming soup is great for lunches or even just to warm yourself up. There’s nothing to it really but something so quick and simple is surprisingly delicious! Naturally wheat and dairy free too.

Butternut Squash Soup

Meatballs*

One of Granny’s specialities was meatballs made from beef mince. She used to serve hers with a brown gravy but here I’ve used a tomato based sauce. Simple to make, fun and ‘get your hands dirty’ approach. Easy to adapt to wheat and dairy free by simple using wheat-free doves plain flour instead of usual flour and serve with wheat-free pasta. Use quorn mince for a vegetarian alternative!

Tomato Meatballs and Pasta

Cheese Twists

A great snack and so quick and simple to make. I used the left-over puff pastry from the Chicken Pie. For something different add some tomato puree to the base of the pastry before adding cheese. OR use blue cheese for a richer, more sophisticated taste.

Cheese Twists

American Pancakes

After years of refusing to eat American-style pancakes and choosing crepes instead I have now become an obsessed American Pancake fanatic. Months of travelling Asia meant lots of these pancakes and you soon grow to love them. Great with syrup, condensed milk, sugar and lemon or even bacon like the Americans.

INGREDIENTS

135g (4.5 oz)plain flour

1 tsp baking powder

1/2 tsp salt

2 tbsp caster sugar

130 ml (4.5 fl oz) milk

1 large egg, beaten

2 tbsp melted butter or olive oil, plus extra for cooking

METHOD

1. Sift the flour, baking powder, salt and caster sugar into a large bowl.
2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a wooden spoon, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. To make it quicker you could use an electric mix.
4. Heat a non-stick frying pan over a medium heat and add a knob of butter. W
5. hen it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
6. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
7. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
8. Serve with lashings of real maple syrup or golden syrup
9. Enjoy 😀

PREP: 5 mins

COOK: 5 mins

DIFFICULTY: easy