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

1 tablespoon finely chopped coriander (cilantro) leaves

First, finely slice the peppers. Then cook the pasta following the packet’s instructions in boiling salted water. Meanwhile, heat the oil in a wok and stir-fry the peppers until slightly softened, then add the garlic, onions, chilli and lemon grass and cook for a couple of minutes. Stir in the crab meat and season with salt and pepper. Mix in the lemon juice and then the coconut cream.

Bring to the boil and remove from the heat.

Drain and refresh the pasta under hot water and then return to the pan. Toss in extra oil, salt and pepper.

Serve the pasta immediately on hot plates with the crab cream and sprinkle with coriander (cilantro) leaves.

Seafood Linguine

Now, at last, we can enjoy this fabulous Italian dish with fresh pasta, thanks to The Stamp Collection range of pasta. Sadly, it is not gluten-free but is fabulous for wheat-free gourmets!

Serves 4–6

1 red onion, peeled and finely chopped

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bottle of Italian red wine

340ml/12fl oz/1

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cups carrot or vegetable juice

Salt and freshly ground black pepper

1 medium or hot red chilli, seeded and finely chopped

400g/14oz can of chopped tomatoes

4 bay leaves

1 large sprig of fresh oregano

2 large cloves of garlic, peeled and crushed

1 teaspoon of soft (light) brown sugar

2 × 250g/9oz packets of The Stamp Collection (WF) spaghetti

Approximately 900g/2lbs or 6 good handfuls of frozen seafood cocktail, defrosted

A couple of handfuls of fresh basil or fresh parsley leaves to decorate

Put the onion, wine, carrot juice, salt, pepper, chilli, tomatoes, bay leaves, oregano, garlic and sugar into a non-stick saucepan and cook over medium heat until the sauce has reduced by about a quarter.

Allow the sauce to cool, remove the bay leaves, then liquidize the sauce to a purée. Return the sauce to the pan and adjust the seasoning to taste.

Bring a large pan of salted water to the boil and cook the spaghetti over high heat until al dente.

Drain and refresh under hot water, then transfer to a large, warm serving bowl.

Meanwhile, add the seafood to the sauce and simmer for a few minutes until heated through.

Shred the basil leaves or chop up the parsley.

Once again, adjust the seasoning of the seafood sauce and then pour over the waiting pasta, sprinkle with the basil or parsley and serve immediately.

Red Pepper Spaghetti

This is a great substitute for tomatoes, which I cannot eat because they are too acidic. Add minced meat or poultry for a great Bolognese sauce.

Serves 6

2 onions, peeled and finely chopped

2 tablespoons of olive oil

2 plump cloves of garlic, peeled and crushed

1 plump chilli, seeds removed

Plenty of fresh thyme leaves

4 large red peppers, cored and seeded

1 litre/35fl oz/4 cups of carrot juice

Salt and freshly ground black pepper

600g/21oz/7 cups of (GF) spaghetti (corn, millet or rice only)

Extra olive oil

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

Cook the onions gently in the oil for 5 minutes and then add the garlic. Chop up the chilli and stir it in with the thyme.

Now chop up the red peppers, add to the onions and cook for 10 minutes until browned in patches only.

Pour in the carrot juice, bring to the boil, then turn down the heat a little and simmer for 30 minutes. Season to taste with salt and pepper. Cool and liquidize.

Cook the spaghetti, following the instructions on the packet. Drain and toss in a little extra olive oil.

Serve immediately on a huge warm dish with the sauce poured over and shredded basil leaves sprinkled on top.