Get cosy this November with these delicious comfort-food recipes that are gluten-free too
MANCHESTER DHAL
This dahl recipe is thick and creamy, mildly spicy and packed with a warming, cosy blend of spices.
SERVES 4
• 200g dried red lentils (ensure they are gluten-free; see tip below)
• 2 small sweet potatoes (about 400g in total), peeled and chopped into 1cm cubes
• 1 onion, finely diced, or 60g leek, finely chopped
• 2 tbsp garlic-infused oil
• 1 x 400g tin of chopped tomatoes
• 1 tbsp minced ginger paste
• 1 tsp minced chilli paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garam masala
• 1 tsp salt
• ¼ tsp black pepper
• 1 gluten-free vegetable stock cube, crumbled
• 40g creamed coconut block (optional)
• 700ml boiling water
• A handful of fresh coriander (cilantro), roughly chopped, to serve
To cook in a slow cooker: Place all the ingredients except the water and fresh coriander in the slow cooker. Mix thoroughly so everything is well dispersed (ignoring that the coconut, if using, is still a solid block), then add the water. Stir briefly and use a wooden spoon to gently compact everything down below the water as much as possible. Pop the lid on and cook on low for around 4 hours, or high for 2 hours. For the last 10-20 minutes, cook with the lid removed to allow it to thicken up to your liking.
To cook in the oven: Preheat your oven to 140C/284F/Gas 1. Place all the ingredients except the fresh coriander in a large, lidded casserole dish, pop the lid on and place in the oven for around 2 hours until thick and creamy.
To cook in a pressure cooker: Place all the ingredients except the fresh coriander in the pressure cooker, pop the lid on and cook for 20-25 minutes. Use the quick-release function to release the pressure and, with the lid open, set to a sauté setting and cook for a further 5-10 minutes to allow it to thicken up to your liking.
Serve topped with fresh coriander, alongside rice.
BROCCOLI AND CAULIFLOWER CHEESE
Delicious and warming, this is just the ticket for cold winter nights.
SERVES 4-6
• 300g cauliflower florets (about 1 small cauliflower), cut into bite-sized chunks
• 200g broccoli florets (about 1 small head of broccoli), cut into bite-sized chunks
• 2-3 tbsp gluten-free breadcrumbs
For the cheese sauce:
• 50g butter
• 60g gluten-free plain flour
• 750ml milk
• 125g extra-mature Cheddar, grated
• 2 tsp wholegrain mustard (optional)
• Salt and black pepper
1. Preheat your oven to 200C/392F/Gas 6. To prepare the veg on the hob, place the cauliflower in a large saucepan, fill just under halfway with boiling water, and then bring to a boil over a medium heat. Once boiling, cook for 5 minutes, then add the broccoli and cook for a further 3 minutes. Drain and set
