Gluten-free recipes that actually taste good

French recipes

Coq au vin

1 hour 15 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Battered and

Tempura celery leaves

15 minutes

Bagna cauda and sweet vegetables

5 minutes

Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Poached stone fruit and vanilla mascarpone cream

30 minutes

Fruity dessert

Autumn fruit with hot vanilla rice pudding

40 minutes

Quick chicken pot

35 minutes

Duck recipes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Breakfast recipes

Truffled eggs Benedict

20 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Beetroot gravadlax with beetroot pickled eggs

Serves 8-12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes, plus marinating and pickling time

Ingredients

6 free-range eggs, boiled for six minutes and peeled
1 salmon fillet, skin on, bones removed
Baby leaves, to garnish

For the egg pickling liquid, boil:

2 cups white wine
150 g sugar
3/4 cup red wine vinegar
200 g beetroot

For the salmon marinade, blend:

250 g rock salt
80 g brown sugar
1 t lemon zest
1 t orange zest
1 t lime zest
1 small bunch dill
200 g cooked beetroot

For the creamy horseradish dressing:

2 T creamed horseradish
2 T Dijon mustard
1/4 cup white wine vinegar
1 T honey
Sea salt and freshly ground black pepper
3/4 cup olive oil

Method

To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.

Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.

To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.

To serve, thinly slice the gravadlax and arrange on a plate.

Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Coq au vin

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Tempura celery leaves

Bagna cauda and sweet vegetables

Baked fish and squashed tomato parcels

Poached stone fruit and vanilla mascarpone cream

Autumn fruit with hot vanilla rice pudding

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Chicken and vegetable broth with rice noodles

Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

Beetroot gravadlax with beetroot pickled eggs

Ingredients

Method