3. Healthy fried rice
Cubes of golden paneer are tossed through fragrant fried rice and flavoured with ginger, garlic, chilli and curry powder, making a flavour-packed dish that’s gluten-free, too.
Ingredients
- 20g ginger, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- ½ green chilli, roughly chopped
- 3 tsp vegetable oil
- 45g paneer, cut into 1cm cubes
- 250g cooked brown basmati rice
- 1 carrot, finely diced
- 80g chestnut mushrooms, thickly sliced
- 50g frozen peas
- 1 spring onion, trimmed and finely chopped
- ½ tsp mild curry powder
- a small handful of coriander leaves, roughly chopped
- 1 lime, juiced
Method
- STEP 1
Blitz the ginger, garlic and chilli in a mini food processor until a smooth paste forms, adding 1-2 tsp of water to loosen if needed. Put the paneer in a small bowl along with half the paste and stir to coat. Leave to marinate for 30 minutes if you can.
- STEP 2
Put a wok over a high heat. Add 1 tsp of the oil and, once shimmering, add the paneer. Cook, stirring frequently, for 2-3 minutes or until golden. Transfer to a plate and cover.
- STEP 3
Add another tsp of oil to the wok and return to the heat. Add the rice and stir-fry until heated through. Scrape the rice into a bowl. Add the final tsp of oil to the wok and stir-fry the carrot and mushrooms for 1 minute, then add the peas and spring onion. Stir-fry for a further minute then add the remaining ginger paste along with the curry powder. Stir-fry for 1 minute.
- STEP 4
Add the rice and paneer back into the pan. Toss everything together then remove from the heat and stir in the coriander and lime juice.
4. Gluten-free smoky sausage and butternut lasagne
Jazz up this classic family recipe with herby sausages, smoky paprika and oozing mozzarella. Make this flavoursome lasagne for an easy midweek meal.
Ingredients
- 1 tbsp olive oil
- 4 herby sausages (gluten-free), skins removed
- 1 onion, small, finely chopped
- 1 tsp hot smoked paprika
- 400g tin chopped tomatoes
- a handful of leaves basil, chopped
- 2 tbsp double cream, soured cream or soft cheese
- 4 large (about 250g) butternut lasagne sheets
- 1 ball mozzarella, torn into small pieces
- 25g Grana Padano, finely grated
Method
- STEP 1
Heat the oil in a non-stick pan then break in the sausagemeat. Brown the sausage all over, breaking up while it cooks. Add the onion and cook for another 6-8 minutes or until the onion starts to soften. Add the paprika and seasoning, and cook for a minute, then add the tomatoes. Cover and simmer for 15 minutes then take off the lid and stir in the basil. Let the basil wilt into the sauce then stir in the cream or soft cheese you are using. Take off the heat.
- STEP 2
Heat the oven to 180C/fan 160C/gas 4. Find a baking dish that the butternut sheets will fit in snugly (about 17 x 22cm). Put a spoonful of the sauce in the base, top with a sheet of squash and 1/3 of the remaining sauce and mozzarella. Repeat, ending with some sauce.
- STEP 3
Bake for 30 minutes then sprinkle with Grana Padano and cook another 10-15 minutes or until the squash is tender and the sauce is bubbling.