Tarragon roast chicken with summer greens

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

Quinoa, peach & ginger bircher

These overnight oats can be made the night before and eaten the next day as a nutritious breakfast or post-exercise snack.

Chickpea soup with chunky gremolata

If you like hummus, you’ll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving

Chorizo hot dogs with chimichurri

Jazz up a humble hot dog with punchy chimichurri sauce. It’s perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden

Caponata with cheesy polenta

Make something different for dinner with vegetable-rich caponata and cheesy polenta. It’s healthy, gluten-free, full of nutrients and sure to satisfy

Mini polenta pizza bites

Get little ones to help out making these gluten-free pizza bites. They’re ideal for a kid’s party where some children may be coealiac, or have a gluten intolerance

Egg-less mayo sandwiches

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They’re ideal for a kids’ party where some children may have an intolerance or allergy

Vegan birthday cake

Bake a plant-based version of a chocolate fudge cake for a birthday party. Everyone can enjoy it, including guests who have a dairy intolerance or egg allergies

Vegan nuggets

Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids’ party food that everyone can enjoy, or serve as an after-school snack

Vegan katsu curry

Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons

Sidecar mocktail

Serve up a sophisticated alcohol-free sidecar mocktail. It’s made with lapsang souchong tea, lemon juice, marmalade and honey

Rye sourdough bread

This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique