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

1 large bunch (55g/2oz/4 cups) of fresh coriander (cilantro)

30g/1oz/½ cup of fresh parsley

1 clove of garlic, peeled and crushed

100g/3½oz/¾ cup of pine nuts, ground in a food processor

Salt and freshly ground black pepper

Brush a char-grill pan with a little of the oil. Place the rosemary and chicken breasts in the pan and cook until the chicken is crispy and cooked through (about 10 minutes). Discard the skin, then slice the chicken breasts diagonally into bite size pieces. Discard the rosemary.

While the chicken is cooking, boil the pasta in a pan of salted water until just tender. Drain and refresh under hot water. Toss in a bowl with one tablespoon of the olive oil. Mix in the chicken pieces.

In a food processor, blend the remaining oil with the coriander (cilantro), parsley, garlic and pine nuts until smooth. Stir the coriander (cilantro) pesto sauce into the pasta, adjust the seasoning if necessary, and serve immediately.

Gnocchi with Walnut and Lemon Sauce

This was a fun and economical dish that we adored making in Lucca (Italy) when we were staying in the mountains during spring.

Serves 4 (or 6 as a starter)

SAUCE

3 large cloves of garlic, peeled and crushed (GF) chilli oil and extra virgin olive oil to taste

100g/3½oz/¾ cup of finely chopped walnuts

Grated rind and juice of 3 large lemons

2 teaspoons of caster (superfine) sugar

Salt and freshly ground black pepper

15g/½oz/¼ cup of chopped fresh parsley

GNOCCHI

1kg/2.2lb/7 cups of floury potatoes

1 large free-range egg

200g/7oz/scant½ cups of potato flour

85g/3oz/

/

cup of (DF) margarine

15g/½oz/½ cup of chopped oregano leaves

Freshly ground black pepper

Extra flour for dusting

1 teaspoon of salt

15g/½oz/½ cup of shredded fresh basil leaves

First make the sauce. Cook the garlic in olive oil mixed with the chilli oil (8 tablespoons for 4 people, or 12 tablespoons for 6 people) for a few seconds. Stir in the walnuts and lemon rind and cook for a few more seconds. Add the lemon juice and sugar, salt, pepper and parsley. Keep the sauce warm.

Now make the gnocchi. Peel the potatoes and boil until soft enough to mash. Drain and mash with all the gnocchi ingredients. Allow to cool.

Dust your hands with flour and shape the mixture into walnut size pieces. When the pieces are the correct shape and size, press the back of a fork a little way into the gnocchi to slightly indent and decorate.

Bring a very large pan of water to the boil with a teaspoon of salt and then drop the gnocchi into the water in batches and cook for just 30 seconds. Drain and keep warm in a serving dish.

Pour the sauce over the gnocchi. Serve piping hot, sprinkled with the shredded basil leaves.

Crab Cream Fettuccini

Fresh or frozen crab is always available in good supermarkets so you can serve this pasta any time of the year with a tossed green salad, or stir-fried sugar-snaps and dwarf (green) beans.

Serves 4

2 orange peppers, cored and seeded

375g/12½oz/4½ cups of corn and parsley (GF) fettuccini

1 tablespoon of olive oil

1 clove of garlic, peeled and chopped

1 bunch of spring onions (scallions), trimmed and sliced

1 mild red chilli, seeded and chopped

2 stems of lemon grass, trimmed and finely chopped

455g/16oz/2½ cups of fresh or frozen prepared crab meat

Salt and freshly ground black pepper

The juice of 1 lemon

200ml/7fl oz/¾ cup of coconut cream

Extra oil