Coconut pancakes with roasted corn - Vegan, DF and GF

This is a dinner of two halves: summer vegetables caramelised in the oven with aromatic spices for 3/4 of an hour, and then crispy coconut milk and rice flour pancakes that take about 10 minutes to make towards the end of that time. The textures and flavour contrasts are very good...

Leek and cauliflower soup - can be Vegan, DF and GF

The non-vegan/df ingredient is butter, so that's an easy substitution...This is a very mild and soothing soup - or you can add the sriracha and fish sauce to get it singing along. There's a small handful of sorrel shredded and added at the end - this is much more than a garnish, adding another lemony hit.

Moong Dhal - Vegan, DF and GF

The Moong dhal is the split inside of a mung bean (if you were wondering). This is pretty quick to cook, fragrant rather than spicy hot - although you can adjust the amount of chilli flakes to change that! It has a Tarka added at the end: a quick fry of mustard and cumin seeds and curry leaves until they're crispy and popping, which is then either spooned over each serving of the dhal, or stirred through before serving. Yum and Yum.

Bombay Rolls - Vegetarian, GF

These are super easy to make and work well as a family kitchen activity - 

Bought flaky pastry (GF is easy to find) rolled out a bit; a rough paste of coriander, mint, jalapeno, lemon, cumin and salt spread on the pastry, grated cheese spread over that, finely sliced red onion spread over that... then roll, cut, bake. These are great for a shared meal or lunches... or tea in front of the fire...

Chorizo with fresh pasta and summer veg - this is none of the things...

I do still have a stash of Artisan Pantry fresh pasta in the freezer, but no GF i'm sorry. I'll see if there are alternatives available!  This will take you about 10-15 minutes all up, and delivers a last fling with summer flavours...

Palak Gosht - is GF and can be DF

(The only substitution required to make this DF is to use coconut yoghurt for the marinade... ) This is a curry with a lot of layers in the making, which delivers a great depth of flavours. It's not complicated, just one step after the other... the diced lamb or hogget is marinaded in spiced yoghurt for an hour or more before you start to cook so bear that in mind - you could prep that bit and leave it in the fridge for the day... It's definitely worth it!