15 minutes to prepare, 1 hour to cook.
In a saucepan, melt the butter and saute the diced onions until they are translucent. Add the diced chicken and brown on each side, stirring for a few minutes. Add the vegetables and herbs, and allow to brown for a few minutes. Then add 900ml chicken stock and another mug or two of water to the pan. You can add as much as you like, depending on how you like your soup.
Bring to the boil, and then reduce to a simmer. Put a lid on it and cook for 20 to 30 minutes at a gentle simmer. Check that the vegetables are tender. You can shred the chicken if you like or leave it in chunks.
Add the noodles to the soup for the last 5 minutes of cooking, and ensure they are cooked before turning off the heat. Add salt and pepper to taste, and serve in bowls with fresh herbs sprinkled on top.
Prep takes 40 minutes; cooking takes 20 minutes.
Boil the potatoes in a saucepan until they are tender and ready for mashing. Place the fish fillets into a shallow pan, cover them with the milk and simmer gently for 10 minutes. Then take the fish out of the saucepan and flake gently into a shallow baking pan.
Mix the gluten-free cornflour into a paste with some water, and then whisk it into the milk. Bring this to the boil and then simmer it until it thickens, adding salt and pepper to taste.
Chop the mushrooms and sprinkle them on top of the fish. Add the peas into the sauce, add 75gm cheese to this mixture, stir nicely and pour on top of the fish.
Mash the potatoes with a splash of milk and a large knob of butter. Once mashed, gently place this on top of the fish and vegetable pie, being careful not to spill the sauce. Put the extra grated cheese on top. Bake this deliciousness in your preheated oven for 20 minutes or until golden on top.
Ingredients – serves 4
30 minutes to prepare, 30 minutes to cook
Begin by preheating your oven to 200 C or Gas 6.
In a large frying pan, heat some oil and fry the onion and peppers until they soften. Add in the zucchini, cooking for approximately 5 minutes. Then add in the garlic, passata, basil, mustard, oregano, bay leaf and salt and pepper. Simmer this mixture for 10 to 15 minutes and then remove it from heat.
To make the cheese sauce, blend the flour with some milk to make a smooth paste. Then whisk in the rest of the milk, keep whisking until all lumps are gone. Mix the cold stock into this, and pour straight into a cold saucepan. This prevents lumps. Heat this mixture very gently, adding butter or dairy-free margarine to it. Whisk it the whole time until it thickens. Add in the cheese and stir until it melts into the sauce. Also add parsley, salt and pepper to taste.
Assemble the lasagna by oiling a lasagna dish and covering the bottom with gluten-free pasta sheets. Then add a layer of the veggie mix, a layer of cheese sauce, and more pasta. Keep repeating this until you run out of pasta. Top the final pasta sheets with cheese sauce and the grated cheese. Bake this in your preheated oven for 30 minutes.
Allow to rest before cutting and serving with a big side salad.