Midweek meals

Gluten-Free HEAVEN

Creamed chicken

By Aaron Bertelsen

GF SF EF

Serves 4 | Prep 20 mins | Cook 1¼ hours | Calories 556 (per serving)

1 tbsp olive oil
25g (1oz) butter
8 chicken thighs
a handful of green herbs (parsley, tarragon,
chervil and lovage will all work beautifully,
but if using lovage, go easy as the flavour
is so strong), coarsely chopped, plus extra
to garnish
a thyme sprig
300ml double cream
600ml (20fl oz) white wine
salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas Mark 6.

2 Heat the oil and butter in an ovenproof frying pan or skillet over a medium heat. Add the chicken thighs, skin-side down, and pan-fry for about 15 minutes, turning them once until they are well browned all over.

3 Place the herbs on top of the chicken, then pour over the cream and wine. Season with salt and pepper. Bake in the oven, uncovered, for 1 hour – it’s important to do this without a lid so the sauce can reduce; the finished sauce should have a custard-like consistency. Serve garnished with extra chopped green herbs.

The recipes on this page are taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen, published by Phaidon. (RRP £24.95).

Stuffed squash with spiced mince

By Aaron Bertelsen GF EF Serves 4 | Prep 20 mins | Cook 50 mins | Calories 549 (per serving)

2 butternut squash (about 850g (1lb 10oz) each)

olive oil, for brushing

2 tbsp coconut oil

½ tsp cumin seeds

½ tsp ground turmeric

½ tsp caraway seeds

½ tsp ground cinnamon

50g (1¾oz) chopped leek

450g (1lb) lean minced beef

400g (14oz) tinned chopped tomatoes, drained

2 tbsp chopped flat-leaf parsley

125g (4½oz) grated Cheddar cheese

salt and freshly ground black pepper 1 Preheat the oven to 220°C/Gas Mark 7.

2 Cut the squashes in half lengthwise, scoop out and discard the seeds, then open up the cavity along the length of the squashes a little more, leaving a wall of at least 2.5cm (1in). Brush the cut sides with olive oil and then place them, cut-sides up, in a roasting pan. Bake for 40 minutes, or until tender.

3 Meanwhile, heat the coconut oil in a large frying pan or skillet over a medium heat. Add the spices and, when they start to sizzle, add the leek, followed by the beef. Cook, stirring, until the beef is no longer pink. Drain and discard any excess fat. Season with 1½ tsp salt and a pinch of pepper, then add the tomatoes and parsley and cook for 5-6 minutes, stirring, unti