Corned Beef, with a Leek, Chive and Onion Stuffing

The stuffing mix was retrieved from a kitchen cupboard (a Sainsbury's 'Taste the Difference' offering, which also contained wheat as a key ingredient). Easy to make - add 160mls of water, and allow to stand in a bowl for fifteen minutes. Stir together. Add some olive oil. Then bake the stuffing in a roasting tray for twenty minutes at 200 deg C (middle shelf).

Served with boiled potatoes (prepared earlier) and a mixture of baked beans and chopped corned beef, cooked in a steamer for about twenty minutes at a low to medium heat. Plus a salad of red pepper slices, and some diced raw spinach.

Dressed in a dusting of white pepper and coriander leaf. Delicious!

Cashew Nut Risotto

A simple risotto made with white basmati rice, chopped onion, red pepper, mushroom, carrot, chives, red chilli, and cashew nuts. 

Prepare the vegetables while the rice is cooking (around 9 nine minutes). Par-boil them for ten minutes while the rice is drained and cooling. Drain the vegetables. Then add both the rice and the vegetables to a saute pan or wok and stir-fry for six or seven minutes at a medium heat. Decant onto a serving plate with a spiral of dark soy sauce. Quick and nutritious!

Cashew Nut Risotto

Omelette with Double Gloucester Cheese and Chives

A simple two egg omelette topped with roasted Double Gloucester cheese with chives, and served with buttered toasted wheat free bread. 

Beat two eggs thoroughly after adding half a teaspoonful of water to the mixing bowl. Allow to stand. Slice 75 grams of the cheese into squares, or grate it if you prefer (I chose to grate the cheese in this case). Put a little sunflower oil into an omelette pan, and brush evenly over the surface. Once the pan is hot, beat the eggs again, and pour into the pan. Turn down the heat so the omelette does not burn, and cook for two minutes. Cover the surface of the omelette with the cheese.

Remove the pan from the hob and place under a preheated grill. All grills are different, so this part of the process needs to be watched by eye. The pan should be just a couple of inches under the grill element, with the handle facing outwards. Turn  the pan left after a couple of minutes, and then right after a couple more, keeping the handle away from the element as far as possible. Grill until the surface of the omelette is golden brown. 

Serve with buttered wheat free brown bread, black pepper, and brown pickle (Branston pickle in the picture) or ketchup. 

Omelette with Double Gloucester Cheese and Chives