Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

1.5kg/3.3lb/10/½ cups of sweet potatoes, peeled and chopped

The grated rind and juice of 2 large oranges

Salt and freshly ground black pepper to taste

1 heaped tablespoon of (DF) margarine

Freshly grated nutmeg to taste

Remove any blemishes from the potatoes and then cook in boiling salted water for 20 minutes or until very soft. Turn off the heat and drain them. Return to the saucepan and mash the potatoes with all of the remaining ingredients until light and fluffy and without lumps. Transfer to a warm serving dish and keep warm until needed.

CHAPTER 3 Pizza, Pasta and Risotto (#ulink_b9da0dc2-fa78-5c5c-9e66-3ea3022f2b44)

Chorizo and Artichoke Pizza

Intoxicating, hot and spicy – Spanish or Portuguese sausage is so versatile, eaten cold with a glass of chilled port, or sizzling on a pizza.

Serves 4

BASE

14g/½oz/1 package of easy-bake yeast or fast-action dried yeast

2 teaspoons of caster (superfine) sugar

300ml/10fl oz/1¼ cups of warm water

400g/14oz/2¾ cups of (GF) or (WF) flour ¼ teaspoon of salt

Extra (WF) flour for dusting and kneading

TOPPING

2 cloves of garlic, peeled and crushed

1 small red chilli, seeded and chopped

2 tablespoons of olive oil

425g/15oz/2 cups of canned chopped tomatoes, excess liquid drained off

2 tablespoons of tomato purée (paste)

A handful of fresh basil leaves, shredded

Salt and freshly ground black pepper

140g/5oz/1

/

cups of chorizo sausages, skinned and sliced

400g/14oz of canned artichoke hearts, drained and halved

A sprinkling of cayenne pepper

Optional:250g/9oz carton of virtually fat-free cottage cheese or grated reduced-fat mozzarella for low-fat toppings, which are not dairy-free or a sprinkling of low-fat goat’s or sheep’s cheese if you can tolerate either of them

2 large, non-stick baking trays

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

Dissolve the easy-bake yeast, sugar and hot water together in a large jug and whisk thoroughly.

Leave in a warm place until the surface is covered with about 2cm/¾ inch of froth, about 10–15 minutes, then whisk again. Alternatively, follow the instructions on the packet of fast-action dried yeast but do add the sugar.

Sift the flour and salt together in a large bowl. Beat in the liquid with a wooden spoon and bring the dough together into a ball. To do this, you may need to add a little more warm water until the dough is malleable (different flours absorb varying amounts of water).

Turn the dough onto a floured board and knead with floured hands for 6–10 minutes until the dough is smooth. Spray or lightly grease a large bowl with a little olive oil, place the pizza dough in it and cover with a plate or another bowl. Leave the bowl in a draft-free, very warm area until the dough has doubled in size. This can take 1–2 hours depending on the temperature of your room.

Meanwhile, make the topping. Place the garlic, chopped chilli and oil in a saucepan and cook for a second or two. Stir in the tomatoes and tomato purée (paste) and simmer for 5 minutes.

Stir in the basil, salt and pepper and remove from the heat. Cover the saucepan with a lid.

Place the pizza dough on a floured board and flatten with a rolling pin. Divide it into 4 portions.

Roll out each portion on a floured board into a thin 20cm/8 inch circle. Place the pizzas on the baking trays. Push each pizza gently outwards with your fingers and pinch up the edges to make a rim and a neat circle.

Cover each pizza with the tomato topping and sprinkle with the chorizo and the artichoke halves.

Top the pizzas with the cheese, if using, and then sprinkle the cayenne over them. Bake the pizzas for about 10 minutes or until they are golden brown and crispy and the cheese is bubbling.

Carefully slide the pizzas onto hot plates and serve immediately.

Char-grilled Chicken Pasta With Pesto

Hopelessly addicted to fresh coriander (cilantro), I have deviously incorporated it into most of my favourite recipes. In this dish I have used it in place of the more traditional basil in the pesto sauce.

Serves 6

300ml/10fl oz/1¼ cups of olive oil

3 fresh rosemary sprigs, halved

4 chicken breasts, skin on

500g/17oz/6 cups of corn or rice (GF) pasta tubes