Chicken noodle soup

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

If like us you often have a pot of chicken stock simmering on the stove, you might like to try this gluten free chicken noodle soup recipe. It's quick and easy enough to throw together for a last-minute lunch, and tasty enough to impress the vicar if he's round.

Gluten free chicken noodle soup recipe

Serves 2. 10-15 minutes to make.

2 pints / 1 litre chicken stock (you could get away with gluten free stock cubes)

Selected veg from...

1/2 Broccoli broken into very small florets
1 Courgette cut into matchsticks
1 red pepper cut into thin slices
2 handfuls mushrooms, sliced thinly
2 spring onions, sliced thinly
Handful beansprouts
1 inch ginger, sliced thinly
2 handfuls shredded cooked chicken
2 servings of gluten free rice noodles
Handful basil, chopped

Making the chicken noodle soup is super-simple. Add the brocolli and courgettes to the boiling stock for 2 minutes while frying the mushrooms and peppers in a little olive oil.

Then add the rice noodles and cook for 4 minutes (or however long they need). Throw in the spring onions, ginger, basil, beansprouts and cooked chicken in 30 seconds before serving.

Add salt or gluten free soy sauce (tamari) to taste.

As we all know, chicken noodle soup is the best thing when you're feeling unwell. This chicken noodle soup is the best thing, period. :-)

Leftover lamb curry recipe

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

For me, roast lamb is the tastiest meat for gluten free curries. Which means that the day after roast day is lamb curry day, and that is a very good day indeed.

Although tomato is a good base for a lamb curry sauce, my food allergies exclude this at the moment, so we had to be a little creative with the sauce. As often happens when you try something new, it turned out really well, and it's something we'll make again, even if some day I can eat tomatoes again (hope, hope).

Gluten free lamb curry recipe

(Serves 2 hungry munchers)

300g cold roast lamb, chopped into rough pieces, whatever size you prefer
1 medium onion, sliced
2 cloves garlic, chopped
1 large apple, grated
2 large handfuls spinach, roughly chopped
Juice of 1 lemon
Salt to taste
Small handful cranberries (you can use sultanas instead but the cranberries have a little more sharpness which helps cut through the rich lamb)
1/2 inch fresh ginger, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Couple glugs olive oil

Gently fry the onion and garlic in the oil until translucent. Add the ginger and spices and fry for half a minute. Add the meat and stir to coat thoroughly in the spices. Add the apple, lemon juice
and cook gently for 10 minutes, adding a little water if it looks too dry. Just before serving, stir in the spinach and stir until wilted.

Serve with brown rice and a some sharp or spicy chutney.

We love curries - they taste great, and since they're mostly gluten free anyway, we coeliacs ain't missing out.