GO GLUTEN FREE

JACKETS BOLOGNESE INGREDIENTS

4 large, cooked jacket potatoes

500g minced beef

2 tbsp rapeseed oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp paprika

1 tbsp chopped oregano or ¼ tsp dried

400g can chopped tomatoes

1 tbsp tomato puree

1 tsp sugar

150g grated mozzarella

50g Parmesan, finely grated

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Heat a large non-stick pan, add the beef and cook over a high heat until nicely browned, breaking up the mince as you go. Set to one side, add the oil and the onion and cook over a low heat for 10 minutes until perfectly softened. Stir in the garlic and paprika and cook for another 2-3 minutes.

2. Return the beef to the pan and add the oregano, tomatoes, tomato puree and sugar. Measure in a can full of water and stir well. Bring to the boil and then simmer for 30 minutes until perfectly rich. Season well.

3. Halve and scoop the flesh out of the potatoes and place in a large roasting tin. Spoon the mince into the potatoes and around them if you have a little excess. Scatter with the mozzarella and half the Parmesan. Bake for 25 minutes until piping hot. Scatter with the remaining Parmesan and serve straight away with a fresh salad.

SAUSAGE AND BEAN POT

1 tbsp rapeseed oil

8 fat sausages

1 onion, halved and sliced

3 carrots, thickly sliced

2 celery sticks, sliced

2 tsp thyme

200ml white wine

400g can haricot beans, drained

1 batch tomato sauce (about 300g)

METHOD

12 eggs

rapeseed oil

For the filling:

200g cream cheese

3 avocados, stoned, peeled and sliced

450g hot smoked salmon, roughly flaked

80g pack fresh watercress

punnet mustard cress

pinch of chilli flakes (optional)

lemon wedges to serve

METHOD

1. Heat the oil in a large non-stick pan, add the sausages and brown all over. Remove from the pan and set to one side. Add the onion, carrots and celery and cook for 5 minutes until lightly coloured.

2. Add the thyme, wine, beans and tomato sauce. Return the sausages to the pan. Bring to the boil, cover and cook for 25 minutes until the veggies are tender

TRAY-BAKE CHICKPEA TAGINE INGREDIENTS

400g sweet potatoes

2 red peppers

1 large aubergine

3 small red onions, cut into wedges

3 tbsp olive oil

half a lemon cut into large chunks

3 tbsp harissa paste

400g can chickpeas, drained and rinsed

100g green olives, pitted and halved

handful coriander, roughly chopped

METHOD

1. Preheat the oven to 200˚C/180˚C fan/gas 6. Cut the sweet potatoes, peppers and aubergine into bite-size chunks. Place the sweet potatoes and onion in a large roasting tin and drizzle over the oil. Roast for 20 minutes.

2. Add the peppers, aubergine, lemon and harissa paste. Season and combine well. Roast for 15 minutes, stir in the chickpeas and olives and roast for 10 minutes more. Scatter with coriander and serve with couscous, yoghurt and warmed flatbreads.

ROAST COD WITH CHORIZO, OLIVES AND POTATOES INGREDIENTS

4 x 150g thick cod loins

1 tbsp olive oil

200g chorizo, halved and sliced

500g cooked new potatoes, halved if large

2 garlic cloves, bashed

300g mixed baby tomatoes, halved

2 tbsp chopped fresh oregano

100g baby spinach

METHOD

1. Preheat the oven to 220 ^oC/200 ^oC fan/Gas 7. Place the fillets in a roasting tin, drizzle with the oil and season well. Roast for 10-15 minutes until cooked through. Set to one side.

2. Meanwhile, cook the chorizo in a large non-stick frying pan for 2-3 minutes until beginning to crisp and colour. Remove with a slotted spoon and set to one side. Add the potatoes and garlic to the pan and cook for 8 minutes until crisped at the edges and piping hot.

3. Add the tomatoes and oregano and return the chorizo to the pan. Season and stir in the spinach. Cook for a minute or so until just wilted. Divide among four warmed plates, place a piece of cod on each and serve straight away.