Gluten-Free Strawberry & Raspberry Crumble

Number Of Serves : 4 Persons

Time To Prepared : 45 Minutes

Level Of Difficulty : Super Easy

Ingredients

300 g strawberries, hulled and halved

300 g raspberries

1 orange

1/2 vanilla pod, the seeds of

30 g sugar

1 tsp cornflour

ice cream, to serve

For the crumble:

100 g sugar

100 g buckwheat flour

100 g ground almonds

100 g butter, cold and diced

Method

1.  Preheat the oven to 180 C/356 F
2. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl.
3. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl.
4. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30 mins.
5. Serve with ice cream.

Grilled Steak Ratatouille & Saffron Rice

Number Of  Serves : 4 Persons

Time To Serves : 15 Minutes

Level Of Difficulty : Super Easy

Ingredients

For the ratatouille

1 courgette (Zucchini)

1 small Eggplant

2 mixed-color peppers

1 Red Onion

1 heaped teaspoon Harissa

2 Anchovy Fillets

2-4 cloves of Garlic

700 g Passata (Tomato Puree)

1 tablespoon Balsamic Vinegar

½ bunch Fresh Basil

2 tablespoons Fat-Free Natural Yogurt

For the rice

1 Mug (300 g) 10-minute wholegrain or Basmati rice

1 Good Pinch Saffron

½ Lemon

For the steak

2 x 250 g quality Sirloin Steaks (fat removed)

1 teaspoon Sweet Paprika Olive Oil

½ bunch fresh flat-leaf Parsley

1 heaped teaspoon Dijon Mustard

1 tablespoon Extra Virgin Olive Oil

½ Lemon

Method

Before start cooking ngredients out

• Kettle boiled

• Griddle pan, high heat

• Small lidded pan, medium heat

• Shallow lidded casserole pan, medium heat

START COOKING

• Halve the courgette length ways, slice the eggplant 1 cm thick and place both on the griddle pan, turning when charred
• Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally
• Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil
• Squash in the unpeeled garlic through a garlic crusher and stir regularly
• Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board
• Add them to the casserole pan along with the passata and vinegar, and boil with the lid on
• Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking
• On a board, finely slice the parsley stalks and roughly chop the leaves
• Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board
• When the steaks are done, transfer them to the board, turn in the dressing, then slice
• Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yogurt and saffron rice

Superfood Salad With Quinoa & Roasted Sweet Potato

Serves : 6 Persons

Time Served : 40 Minutes (plus cooling)

Level of Difficulty :  Not too tricky

Ingredients

700 g sweet potatoes

1 pinch of dried chill flakes

1 pinch of ground coriander

1 small pinch of ground cinnamon

olive oil

sea salt

freshly ground black pepper

200 g Quinoa

320 g broccoli

35 g mixed nuts, such as walnuts, almonds and Brazil nuts

1 pomegranate

extra virgin olive oil

juice of 2 limes

1 splash of balsamic vinegar

40 g mixed sprouts

1 punnet cress, (use a mixture of varieties if possible)

1 fresh red chill

1 bunch of fresh coriander

1 ripe avocado

To serve:

1 punnet of salad cress

20 g feta cheese

Method

Preheat the oven to 200ºC or 400ºF. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chill flakes, ground coriander and cinnamon, a drizzle of olive oil and a little salt and pepper, then toss well. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.

Meanwhile, cook the quinoa according to the packet instructions in a medium pan of boiling salted water. Click off and slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.

Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly. Halve the pomegranate and squeeze the juice from one half into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chill and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with a crumbling of feta cheese.

p.s. : Quinoa is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.