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

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

Lasagne*

A classic recipe from my childhood that needed to be adapted when my mum turned wheat-and-dairy free. Also needed further adaptation when I turned Veggie!! Scroll to the bottom to see the veggie version. For WDF, of course use ‘Pure’ butter and Doves wheat free flour for the roux and almond milk. Special wheat free pasta that can be bought in local supermarkets work well for this dish. I have also changed this recipe to a new method that I found in the Hairy Bikers recipe book, the idea of frying the meat with the onion instead of adding oil. Genius!!! And works so well!

Bubbling Lasagne

 

Toad in the Hole

Again, afraid this one has yet to be mastered WDF. For now, an original homecooked recipe will have to do for you all. Delicious with onion gravy as shown here 

Toad in the Hole

Roast Lamb*

This is a favourite dish for my family, whether it be on a cold winters Sunday or midweek. Delicious with redcurrant or mint sauces. Once you have the WDF ingredients this recipe is very easy to adapt for food intolerances. 

INGREDIENTS

1 leg of lamb weighing 2kg (it doesn’t matter if the joint is a different size but remember to adapt the time scale for cooking proportionally!!)

75g (3oz) of WDF butter at room temperature – as always I use the pure spread 

1 tsp chopped rosemary

1 tbsp chopped mint

2 tbsp chopped parsley

1 tsp chopped thyme

1 clove garlic

salt and black pepper

For the gravy:

1-2 dessertspoon corn flour

1 tbsp Comptons gravy salt

Approx 325ml stock – vegetable stock works or lamb if you have it

seasoning

METHOD

1. Pre-heat the oven to 190C
2. Stab and score the joint in several places with a sharp knife
3. Rub the herbs and butter all over the upper side (the cuts allow the butter to run into the joint whilst cooking) – see image
4. Wrap the joint loosely in foil, sealing well
5. Place it in a roasting tin and cook for 2 hours, then open the foil and cook it for up to 30 minutes to brown the top.
6. It may not need the full 30 minutes so use the skewer test to determine how much extra time your roast needs. these cooking times the lamb will be slightly pink. If you like it otherwise, adjust the times accordingly before opening the foil
7. Remove the joint to a warm serving dish to rest while you make the gravy
8. Empty the juices from the foil into the roasting tin, then tilt it slightly – you will see the meat juices and fat separating, so spoon off most of the fat into a bowl and leave the juices in the tin
9. Now place the tin over a low heat to start, sprinkle in the corn flour and work into a smooth paste using a wooden spoon
10. Turn up the heat and pour in the stock slowly, stirring continuously and adding just enough stock to make a thin gravy. Instead of stock I sometimes use the roast potato cooking juices or the water from the vegetables for that added, natural flavour.
11. Add the gravy salt – be careful, as the gravy continues to cook the colour will get much darker so add it slowly
12. Taste to check and season to taste, pour gravy into a warmed jug and serve with the lamb

For this roast lamb, I used wedgie potatoes as can be followed in the recipe here.

PREP: 10 mins

COOK: 2hr 30min

DIFFICULTY: medium (gets easier as you practice)