Gluten-free recipes that actually taste good

Hot drink

Mulled wine

30 minutes

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Savoy cabbage rissoles

50 minutes

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Reviving Asian duck broth

5 hours

Chicken recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Radicchio salad with clementines

5-10 minutes

Brinjal recipes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

45 minutes

Beetroot recipes

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30 minutes

Corn recipes

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30 minutes

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Chickpea and olive salad

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 x 400g can chickpeas in brine
200 g kalamata olives, pitted
30 g parsley, chopped
2 T olive tapenade
2 anchovy fillets, chopped
1 T extra virgin olive oil
1 lemon, juiced
sea salt and freshly ground black pepper
italian parsley - for garnish

Method

1 Drain the chickpeas and rinse under cold water. Place in a bowl with the olives and parsley.

2 Mix the olive tapenade, chopped anchovy fillets, olive oil and lemon. Season to taste.

3 Pour this over the chickpeas and olives.Garnish with Italian parsley.

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Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Radish, cauliflower and beetroot piccalilli with baked goats cheese

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Chickpea and olive salad

Chickpea and olive salad

Ingredients

Method