wheat and gluten free Archives

Nightshade recipes

Pear-and-berry Bakewell pudding

1 hour

Chicken recipes

Umga (sweet thorn bush-roasted potatoes)

25 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Sauce recipes

Gochujang brown rice stir-fry

20 minutes

Nam jim oysters

Serves 2 (as a starter)

Difficulty Easy

Prep Time 20 minutes

Ingredients

3 cloves garlic
4-5 green bird’s-eye chillies (depending on your preference)
50 g coconut sugar
4 t lime juice
4 t fish sauce
6 oysters
10 g coriander root
fresh coriander, chopped
lime wedges, for serving

Method

1. Pound the garlic and chillies using a mortar and pestle to make a chunky paste.

2. Melt the palm sugar with 3 t water in the microwave for 30 seconds to 1 minute. Mix in the lime juice, then add 1 t fish sauce at a time until well balanced. You might need to add a little more lime juice.

3. Place the dressing in the freezer for 20 minutes before dressing the oysters.

4. Serve the oysters on ice, add 1–2 t dressing, garnish with the coriander root and leaves and serve with lime wedges.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

Find more seafood recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Multicoloured bhisto

Pear-and-berry Bakewell pudding

Umleqwa

Umga (sweet thorn bush-roasted potatoes)

Air-fryer coconut prawns

Tofu with 5-minute Romesco sauce

Home-made plum sauce

Gochujang brown rice stir-fry

Coconut and chocolate overnight oats

Compressed pineapple salad

Harissa yoghurt slow-roasted lamb shoulder

Nam jim oysters

Nam jim oysters

Ingredients

Method