Celeriac Pasta with Mushrooms - Vegan, Df and GF

So you peel the celeriac, cut it into slabs and then either matchstick it with magical precision and a sharp knife, or put it through your food processor to make long narrow strands - the pasta... The mushroom ragu has red onion for sweetness and garlic  for yum. There's a fistful of kale in there for colour...

Butterbeans with preserved lemon, chilli and tomato - Vegan, DF and GF

This was lunch at a friend's house the other day - i knew i had the recipe book, and it was so yum! Took a photo on the spot... The thing that takes time is making the fabulous chilli and herb oil - and that's just keeping the herbs and chilli from burning as you cook them gently in the oil...

Avocado and coconut noodles with lime - Vegan, DF and GF

This is just as good - possibly better - for lunch the next day; was very yum and refreshing. I used soba noodles, but this would work with egg ribbon noodles, or rice noodles. It has edamame beans; toasted sunflower seeds and toasted coconut shred; the dressing is honey and soy and chilli with lime juice. You mix it all together and then leave the noodles to soak up the flavours...

Buckwheat winter salad - Vegetarian/Vegan. DF and GF

There's crumbled goats cheese over the top at the end of making  - thats the only non-vegan bit and can be omitted.(but it is very tasty when included...). As well as carrot and red onion - roasted with cinnamon and honey - this salad also features walnuts and prunes, some parsley and of course the buckwheat. It's a very good shout for unpredictable days on the shoulder between winter and spring.

Seared pork fillet with charred brassica salad - DF and GF

This is really fast to make, a bit flash and super delicious. It's a winner on all fronts (unless you don't like pork).The fillet is rolled in spices and seared, then loosely covered with tinfoil to rest while you char the brassicas and toast the hazelnuts. The fillet is sliced and finished off in the pan just before serving. The dressing is satay-style with peanut butter and lime, as well as some dijon mustard and sesame oil. 

Chicken and rice with coconut and coriander - DF and GF

Sear the chicken to give it some colour; set aside, then saute onion - adding garlic, ginger, spices and chilli after a bit. Then add in pumpkin chunks and cauliflower florets... add rice, coriander leaf, lime juice and zest... tuck the chicken into this nest of tastiness and add stock and coconut milk. Put the whole lot in the oven. Done. And it was so very satisfying for dinner! Yum and Yum.