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Starting as I mean to go on

Published 6 April, 2007

Hello again its Gluten Free Food Buddy here for a second time. This week, after nearly a month of going of the diet rails, I decided that I'm going to make a real effort. I'm not only going to try and stick to my strange new diet but I'm going to make a stand against large monopolising supermarkets. The result has so far been an enjoyable and interesting taste bud overload, along with the satisfaction of supporting local business at the expense of the big bullies.

Monday started with a dash round town, 10 minutes in the least unethical supermarket in Oban and the shopping was done in under an hour and half.

Monday's tea - Bacon wrapped haddock (serves 2 adults and a hungry toddler)
This recipe is adapted from a well known TV chef, thanks for the inspiration Mr Oliver.

3 Haddock fillets from fishmongers
3 Bacon rashers from butcher
5cm sprig Rosemary from my garden
pepper ( no salt as bacon is salty)

250g Brown rice
2 handfuls frozen peas
1 handful chopped cherry tomatoes
1 tbsp of chopped fresh parsley
juice of 1/2 lemon
large glug of olive oil

Put the rice on to boil and put the oven on to heat at 200 degrees c. Season the haddock with pepper then sprinkle over chopped rosemary. Wrap the bacon around the middle of the haddock. Wait for the rice to be half way cooked then start cooking haddock as it only takes about 10 - 15 mins. Using a pan that can go in the oven get it hot on the hob. Put the haddock in the pan so the two ends of the bacon are on the bottom and seal. After about 2 mins bung them in the oven for 10 mins or until the bacon is nice and crispy, the thinner the bacon the crispier it will get. Don't leave it too long or the haddock will dry out. Mean while chop tomatoes and parsley and put peas in with the rice to cook. When the rice and peas are cooked strain, stir in the toms, parsley, lemon juice and olive oil. The haddock should be done by now. Enjoy, we did!

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