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

500ml/17fl oz/2 cups of fat-free natural yogurt

225g/8oz/2 cups of peeled and chopped cooked prawns (shrimp), chilled

Salt and freshly ground black pepper

2 tablespoons of chopped fresh mint leaves

¼ of a large cucumber kept whole for decoration

6–8 whole cooked prawns (shrimp) for decoration

Put the diced cucumber into a food processor with the stock (bouillon) or water, and process until it becomes a fine purée.

Transfer the mixture to a large serving bowl and stir in the tomato juice, chilli and garlic. Mix in the yogurt, chopped prawns (shrimp), salt and pepper, chopped mint and taste it!

Cover the soup with clingfilm (plastic wrap) and chill for a couple of hours to allow the flavours to develop.

Decorate the chilled soup before serving. First, wipe clean the skin of the remaining cucumber quarter, then cut it into 12–16 thin slices. Place two overlapping slices of cucumber in the centre of the soup and place one of the reserved prawns (shrimp) on top.

Pickled Ginger, Lemon Grass and Mussel Soup

The impact of pickled ginger is balanced by the subtleties of fresh lemon grass. I keep both in the refrigerator for stir-fries and curries.

Serves 6

1 tablespoon of sesame oil

6 spring onions (scallions), trimmed and chopped

1 red chilli, seeded and chopped

2 cloves of garlic, peeled and crushed

2 stalks of lemon grass, finely sliced

1kg/2.2lb of prepared fresh (or frozen) mussels in or out of shells

425g/15oz of condensed beef consommé

600ml/20fl oz/2½ cups of water

140g/5oz of pickled ginger slices, drained

1 teaspoon of (GF) fish sauce (or double up on [GF] soy sauce)

1 teaspoon of dark (GF) soy sauce

Salt and freshly ground black pepper

1 bunch of fresh coriander (cilantro), chopped

Heat the oil in a large pan. Add the onions (scallions), chilli, garlic and lemon grass.

Cook for 3 minutes.

Add the mussels, followed by the consommé, water, pickled ginger, fish sauce and soy sauce.

Season and then simmer for 10 minutes.

Serve the soup immediately in hot bowls and sprinkle with the chopped coriander (cilantro).

Clam Soup

Now that I have discovered some decent canned clams, I am converted into a clam chowder fan! This particularly light version of the all-American soup is made with fresh clams and tuna so that it is complete low-fat meal in itself. Serve with fresh, warm bread.

Serves 6

1 large onion, peeled and very finely chopped

1 litre/35fl oz/4 cups of water

1 litre/35fl oz/4 cups of (GF) fish stock (bouillon)

2 cloves of garlic, peeled and crushed

2 bay leaves

1 sprig of fresh thyme

140ml/5fl oz/

/

cup of good white wine (Burgundy is perfect)

200g/7oz/1 cup of tuna fish in brine or water, drained

A few drops of (GF) chilli sauce/oil

1kg/2.2lbs/4 cups of fresh clams (shells on)

6 large sprigs of fresh parsley, finely chopped

Put the onion and water into a large pan over high heat, cover with a lid and bring it to the boil.

Cook for 5 minutes and then drain away the water. Put the onions back into the pan and once again cover them with the same amount of fresh water. This time add the stock (bouillon) as well and cook over medium heat for about 10 minutes.

Add the garlic, bay leaves, thyme and wine and simmer for another 10 minutes. Reduce the heat and simmer until the onions are soft and the liquid has reduced by about half.