The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes

4 large, open-cap field mushrooms, stalks removed and discarded

Cold pressed extra virgin olive oil for brushing

Sea salt and freshly ground black pepper

4 teaspoons truffle oil

4 thin red onion slices, the same size as the mushrooms

1 mozzarella, about 155g/5½oz, cut into 4 slices

A handful of basil leaves, finely sliced

4 large tomato slices, the same size as the mushrooms

2 heaped tablespoons wheat-free breadcrumbs* (#litres_trial_promo)

Optional

Baby rocket (arugula) and/or spinach leaves tossed with a little olive oil and black pepper to serve

Preheat the oven to 200°C/400°F/Gas mark 6.

Brush the caps with olive oil and place them gill-side up on a baking tray. Season and drizzle with truffle oil. Place a slice of onion inside the cavity of each mushroom and then a layer of mozzarella, some basil, a slice of tomato, some breadcrumbs, more basil and a drizzle of olive oil.

Cook in the oven for about 15 minutes until the mushrooms are softened and the cheese has melted. Serve immediately on a bed of rocket (arugula) or baby spinach leaves.

Tomato and Pesto Tarts

These very cute little tarts are ideal for picnics and lunches al fresco. They can also be served as a perfect appetizer at parties. Ensure you use vine tomatoes because their taste is so superior and this always matters in simple recipes.

Serves 8–9

Pastry

200g/1¾ cups wheat-free flour mix* (#litres_trial_promo)

125g/4½oz organic butter or dairy-free margarine, cut into 8 pieces

Pinch of sea salt

1 organic free-range egg

A little cold water

Filling

9 medium-sized, vine-ripe tomatoes, stalks removed, and each one scratched with a sharp knife and immersed in a bowl of boiling water for 5 minutes or until the skins peel off with ease

120g/4oz tub fresh deli-made pesto or a bottled organic pesto

Freshly ground black pepper

About 60g/2oz pecorino cheese shavings (or other sheep’s cheese)

Pinch of cayenne pepper

Optional

Basil leaves to decorate

3 x 6-cup mini tart trays

Preheat the oven to 180°C/350°F/Gas mark 4.

Make the pastry in a food processor. Put all the pastry ingredients, except the water, in the processor and whizz for a few seconds until the mixture resembles breadcrumbs. Gradually add the water, processing briefly until the mixture comes together into a ball of dough.

Remove the dough, wrap it in clingfilm (plastic wrap) and freeze for 10 minutes. Meanwhile peel off the tomato skins, cut the tops off and discard.

Roll out the dough into a medium-thick pastry on a floured board and then cut into 18 circles. Line the cups of the baking tray with the pastry circles and prick the bases with a fork.

Quarter each tomato, removing the white core and attached seeds, which you can discard. Place a double thickness of absorbent kitchen paper on a clean surface and lay the tomatoes on top. Cover with another double layer, which will soak up the excess juices. Slice the tomatoes into smaller pieces that you can arrange nicely in each pastry case. Divide the tomatoes between the pastry cases and season them with a little black pepper. Spoon about a teaspoon of the pesto over the top of each tomato-filled tart, then sprinkle with pecorino shavings and cayenne pepper. Bake them in the oven for about 25 minutes until the pastry is golden and the filling is bubbling.

Let the tarts cool down and when they are just cool enough to handle, lift them out of the tray. Serve the tarts straightaway, two on each plate, decorated with some basil leaves.

Tomato and Pesto Tarts

Vegetable Spring Rolls

These spring rolls are uncooked and therefore easy to make, as well as being healthy. You can either serve them as an appetizer, or as a main course with a bowl of steamed fragrant Thai rice. The rice wrappers are available from large supermarkets or Chinese grocery stores.

Serves 4

Spring rolls

1 small red pepper (bell pepper), seeded and cut into very fine julienne strips

Drizzle of cold pressed extra virgin olive oil

110g/4oz bean sprouts, blanched for I minute in boiling water, drained and refreshed under cold running water

¼ small cucumber, peeled, seeded and cut into fine julienne strips

1 medium carrot, peeled and cut into fine julienne strips

2 spring onions (scallions), cut into very fine strips

7g/¼oz each mint, coriander (cilantro) and basil leaves, coarsely chopped