Gluten-free recipes that actually taste good

Brinjal recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Apple recipes

Slow-roasted pork belly with apples and cider

3½ hours

Fish recipes

Braised fish and potato bake

30 minutes

Quinoa recipes

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

30 minutes

Stew recipes

Spiced pork and corn stew

40 minutes

Chocolate recipes

Crushed Amaretti and dark chocolate tart

5 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Orange and ricotta polenta cake with lime labneh

1½ hours

Citrus recipes

Pan-fried harissa prawns with citrus salsa

15 minutes

Dip recipes

Warm cannellini bean dip with parsnip chips

15–20 minutes

Beer Food

Beer-braised lamb shank and rosemary veloute

2½ hours

Beer Food

Milk stout risotto

20 minutes

Milk stout risotto

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 cup vegetable or chicken stock
50 g butter
2 t fresh thyme, chopped
2 cloves garlic, minced
1 pinch salt
250 g arborio rice
330 ml stout bottle
200 g butternut, cubed and roasted
150 g assorted mushrooms, sautéed
50 g parmesan, grated
1 onion, finely chopped

Method

Place the stock in a saucepan and bring to a slow boil.

Place half the butter in a wide-bottomed pan over a medium to low heat.

Add the onion, garlic, thyme and salt and sweat with the lid on until soft and transparent.

Add the risotto and fry for 5 minutes, then add the stout and simmer for a further 5 minutes.

Add the stock, a ladle at a time, allowing the liquid to be absorbed before each new addition, and cook gently for 15 minutes, stirring continuously.

When the rice is starting to soften but still has a bit of a bite, add the roast butternut, sautéed mushrooms, Parmesan and remaining butter.

Tip from the Chef: When I teach my guys how to cook risotto, I insist that the stock be boiling when it’s added.

And the way I tell them to check if the rice is ready is to have them bite on a few grains with their back teeth – if they are left with a hard pip stuck in a tooth, it’s not done.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Slow-roasted pork belly with apples and cider

Braised fish and potato bake

Warm salad of steamed spinach,sweet potato, quinoa and grilled chorizo

Spiced pork and corn stew

Crushed Amaretti and dark chocolate tart

Parma ham lemons with citrus bubbly

Orange and ricotta polenta cake with lime labneh

Pan-fried harissa prawns with citrus salsa

Warm cannellini bean dip with parsnip chips

Beer-braised lamb shank and rosemary veloute

Milk stout risotto

Milk stout risotto

Ingredients

Method