Kabsa rice with vegetables - Vegan, DF and GF

The spice blend (Kabsa spice, hence the name) is a bit complicated but i've done that bit. The vegetables in this case are red onion, red and yellow capsicum, swiss brown mushrooms and broccolini. There are some whole spices - cumin seeds, cinnamon, bayleaf and cardamom - as well as the blended ground spices so the flavour is built up over a few layers. I actually made this is the very basic kitchen at the workshop ( in the electric frypan) which worked just fine. 

Spiced cauliflower with avocado and tahini dressing - Vegan, DF and GF

The cauliflower, chickpeas and hazelnuts are rolled in spiced oil then roasted. The avocado is chopped and added at the end... tahini dressing has lemon and garlic. All in all a very good time! 

Potato and Chard gratin - can be Vegan, DF and GF

 As  you may have guessed from the word gratin, there's cheese in here. You could omit, or sub in goats cheese or pecorino (hard sheeps cheese). This is a simple but useful side, lunch or main dish if accompanied by a salad to deliver the rest of your colours...

Broken Eggs - Vegetarian, DF and GF

Thinly sliced chorizo is a great addition to this (but not if you're vegetarian...). This is many favourite breakfast/weekend lunch things all at once: crispy chunks of potato, onions and garlic caramelised and soft, eggs - maybe chorizo - and hot sauce (also optional but great). Yum and Yum!

Chicken and shatta - DF and GF

This has sliced oyster mushrooms and batons of yams as well as red onion; the chicken is cut into strips then dredged in potato starch before adding to the frypan. The shatta (thank you Abdal!)  has a little bit of heat but mostly just great flavour: chilli, garlic, mint, thyme and tomato... stir through some shredded spring onion toward the end, add  a little water to get the sauce to the right consistency and leave to bubble until the yams are tender. 

Fish bake with leek, lemon and mushrooms - DF and GF

The sauce here is made with chickpea flour (besan) and veg stock as well as leek, lemon and mushrooms, so it's light and flavourful as well as both dairy and gluten free! The fish is tucked into the sauce and baked until flake-tender. This will only take about half an hour from start to finish  - you could team it with the potato and chard gratin ...