This dish is one we often enjoy for Sunday brunch. An alternative to the classic ‘full English’ breakfast.

Ingredients:

Asparagus, bacon, eggs, tomatoes, mushrooms and (gluten free) muffin.

Method:

Wrap a strip of bacon around 2 pieces of asparagus. Repeat and lay in bottom of oven proof dish. Put in the oven to bake for 5-10 mins. Whilst this is baking saute the mushrooms and tomatoes. Take the dish out of the oven and add the mushrooms and tomatoes and crack the eggs into the dish.

Return to the oven and cook until eggs are the desired consistency.

Serve with a toasted muffin and dollop of hollandaise sauce.

Ingredients:

2/3 types of fish (here I used 2 large pieces of salmon and a fillet of cod)

2/3 leeks – chopped

Butter

50g gluten-free plain flour

500ml of warm milk

Soft boiled eggs

Juice of 1/2 lemon and seasoning

5 medium potatoes peeled and mashed

Grated cheese for topping

Method:

Soften the leeks in the melted butter.

Add the flour and stir through and then add the milk a little at a time to make the sauce.

Add the chunks of fish and cook for 5 minutes.

Transfer to an oven proof dish and add the eggs.

Finally put a layer of mashed potatoes on the top and sprinkle with grated cheese.

Bake in the oven to heat through and crispen the cheese topping.

Another very easy but tasty snack.

Ingredients:

Block of coconut cream

Nuts, seeds and dried fruits of your choice chopped into smallish pieces.

Coconut cream, dried apricots and cranberries, and pistachio nuts.

Melt the coconut cream in a bowl over boiling water. Add all the ingredients and mix. Spread out on to baking paper and pop in to the fridge to set. I keep it in the fridge.

A perfect vehicle to a) transport your lunch to work, and b) eat your lunch out of!

I love to create a good looking and tasting salad. Sometimes however I just want to put all the ingredients into a bowl and just eat with minimum preparation…an abundance bowl e.g.

Roasted butternut squash, beetroot and mixed peppers with avocado on a bed of rocket, olives, radishes and tomatoes.

Peppers and beetroot roasted in olive oil. Butternut squash deseeded, drizzled with olive oil and coated in cayenne pepper and roasted until soft.

Dressing: equal measures of Tamari (gluten free soy sauce), extra virgin olive oil and apple cider vinegar.

Serves 2

Ingredients: 1 onion – chopped, 2 peppers – deseeded and chopped, can of chopped tomatoes,  2 tsp of turmeric, 1 tsp paprika, 2 chicken breasts, chicken stock and coconut oil.

Method: Heat coconut oil in casserole dish and seal the chicken breasts. Add the onions, peppers and spices and cook for a couple of minutes.

Add the tomatoes and sufficient stock to cover the chicken and veg.

Place in oven on low heat and cook for a couple of hours.

Ingredients:

110g Gluten free plain flour

1 egg

1/2 pint whole milk

Pinch of salt

Method:

Make a well in centre of flour, add salt and egg and mix. Gradually add milk to make batter.

Make pancakes in usual way. I have assembled with full fat Greek yoghurt, fresh raspberries and blueberries.

I always like to make a cheese sauce with a bit of a ‘bite’. Having made my roux from glutenfree flour and butter, once the milk is added, I then add a generous teaspoon of English mustard and a dash of tabasco sauce. I also sprinkle chilli flakes on to the top of the dish.