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

2 litres/70fl oz/2 quarts of water mixed with 2 tablespoons of (GF) vegetable stock (bouillon) powder

2 celery stalks, trimmed and sliced

2 carrots, trimmed and sliced

2 sprigs of thyme

2 bay leaves

1 teaspoon each of ground cloves and ground mace

Salt and freshly ground black pepper

3 tablespoons of chopped coriander (cilantro) leaves

In a large pan, cook the onion and chopped chillies in the oil for 5 minutes, until soft but not brown. Add the black beans and garlic. Pour in the water and stock (bouillon) powder.

Add the celery, carrots, thyme, bay leaves and spices. Season to taste and simmer for 1½ hours, or until the beans are soft. Top up with more water if necessary.

Cool, remove the bay leaves and liquidize. Adjust the seasoning if necessary.

Serve hot with a sprinkling of chopped coriander (cilantro) and slices of Chilli and Herb Cornbread.

Artichoke Soup

Artichokes are full of wonderful things that help fight off colds and generally stop you feeling under the weather. So here is a hearty and warming soup, which might help you feel good on a gloomy winter’s day.

Serves 8

SOUP

2 onions, peeled and thinly sliced

16 large Jerusalem artichokes, peeled and sliced

1 tablespoon of (GF) vegetable stock (bouillon) powder

2 litres/70fl oz/2 quarts of water

3 bay leaves

2 heaped teaspoons of mixed herbs

1 clove of garlic, peeled and crushed

1 small, mild chilli, seeded and chopped

1 tablespoon of (GF) cornflour (cornstarch)

Salt and freshly ground black pepper

400g/14 oz can of artichoke hearts, drained and quartered

GREEN SAUCE

15g/½ oz or a handful of fresh basil, with stalks

15g/½ oz or a handful of fresh parsley, with stalks

15g/½ oz or a handful of fresh coriander (cilantro), with stalks

2 tablespoons of balsamic vinegar

4 tablespoons of water

Salt and freshly ground black pepper

Place the onions, the Jerusalem artichokes and the stock (bouillon) powder in a large pan.

Add the water, cover with a lid, bring to the boil and cook for 3 minutes. Drain away the water and return the onions and artichokes to the pan. Once again cover with the same amount of fresh water and, this time, add the bay leaves, herbs, garlic and chilli.

Return the pan to medium heat and bring the soup to the boil, then reduce the heat and simmer gently until all the vegetables are very soft.

Let the soup cool and then liquidize it until smooth. Place the soup back onto medium heat.

Dissolve the cornflour (cornstarch) in 1 tablespoon of cold water and stir the mixture into the soup.

Bring the soup to the boil, stirring occasionally, then turn the heat down and simmer for a couple of minutes. Season to taste with salt and pepper.

Make the green sauce in a food processor. Trim the ends off the fresh herb stalks and purée the leaves and the remaining stalks with the vinegar, water and a little salt and pepper. Transfer the green sauce to a small bowl.

Stir the canned artichokes into the soup and let them get very hot. Serve the soup piping hot with a swirl of tangy green sauce in the centre.

Chilled Prawn and Cucumber Soup

In contrast to Artichoke Soup, this is a simple summer soup, refreshing and light but smart enough for entertaining. A sort of prawn (shrimp) gazpacho without the fat and calories! Please keep this soup in the refrigerator until needed, as shellfish can be so susceptible to the effects of hot sunshine.

Serves 6–8

1¾ large cucumbers, peeled and diced

400ml/14fl oz/1¾ cups of fat-free (GF) vegetable stock (bouillon) or cold water

125ml/4fl oz/½ cup of chilled tomato juice

1 red chilli, seeded and finely chopped

1 clove of garlic, peeled and crushed