Pippa Kendrick - The Intolerant Gourmet - Free-from Recipes for Everyone

Serves 4

Contains nuts

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4 cloves of garlic

2.5cm/1in piece of root ginger

2 white onions

3 cardamom pods

3 tbsp groundnut or rapeseed oil

2.5cm/1in cinnamon stick

2 bay leaves

1 tsp ground coriander

½ tsp turmeric

½ tsp chilli powder

2 tsp tomato purée

500g/1lb 2oz diced lamb, trimmed of excess fat

150ml/5fl oz oat cream

25g/1oz unsalted cashew nuts

A small bunch of coriander

Sea salt and freshly ground black pepper

Crush the garlic and peel and finely grate the ginger, then mix together and set aside. Finely chop the onions and crush the cardamom pods with the flat side of a knife. Heat the groundnut or rapeseed oil in a large heavy-based saucepan, add the onion, cinnamon stick, cardamom and bay leaves and gently fry over a low heat for 8–10 minutes or until the onion is soft but not browned.

Add the ginger and garlic, along with the ground coriander, turmeric, chilli and tomato purée. Mix well and then continue to fry over a low heat for around 5 minutes, stirring occasionally. Add the lamb, season well with salt and pepper and mix together so that the lamb is fully coated in the spices. Pour in the oat cream and cover with a lid, then bring to the boil, reduce the heat to low and simmer gently for 30 minutes or until the lamb is tender.

Meanwhile, using a mortar and pestle, grind the cashew nuts with 2–4 tablespoons of water until you have a smooth and creamy paste. Once the lamb is cooked, scoop out the cinnamon stick and bay leaves and mix in the cashew paste, then raise the heat and simmer for a further couple of minutes. Roughly chop the coriander, stalks and all, and sprinkle over the korma ready to serve on a pile of Lemon and Cashew Nut Rice.

Penne with Hot-smoked Salmon in a Garlic Cream Sauce

Slow-roasting garlic cloves until they are tender, sweet and gooey is a sure-fire way to add glorious flavour to a dish. You can stir them into mashed potato, or spread them on warmed bread with a drizzle of olive oil. But I like them best stirred into a cream sauce, as in this recipe. The flavours of the hot-smoked salmon and garden peas mingle with the rich cream sauce, the garlic offset by the lemon zest, to make the perfect springtime supper dish.

Serves 4

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1 bulb of garlic

2 tbsp olive oil

250g/9oz hot-smoked salmon

A bunch of curly-leaf parsley

400g/14oz gluten-free penne

200g/7oz frozen peas

250ml/9fl oz oat cream

Grated zest of 1 lemon

Sea salt and freshly ground black pepper

Preheat the oven to 190°C/375°F/gas mark 5.

Peel away any loose papery skin from the outside of the garlic bulb, then slice off the top, about 5mm/¼in down from the tip, so that the inside of the bulb is left partially exposed. Place on a baking tray, chopped side up, pour over the olive oil and season lightly with salt and pepper.

Bake in the oven for 25 minutes or until the garlic cloves are soft and give when gently squeezed. Remove from the oven and allow to cool down slightly. When cool enough to handle, carefully squeeze out each clove from its casing and set aside.

Meanwhile, put a large saucepan of salted water on to boil. Peel the skin from the salmon and flake into small pieces. Finely chop the parsley and set aside. Once the water is boiling, add the penne to the pan and cook until al dente following the instructions on the packet – usually 10–12 minutes, depending on the brand of pasta. Add the peas to the water for the last 2 minutes of cooking.

Pour the oat cream into another large pan and add the roasted garlic cloves and lemon zest. Season well with salt and pepper and then whisk the mixture over a low heat until the garlic – which will be rich and gooey – is amalgamated into the sauce. Increase the heat so that the sauce begins to bubble lightly and continue to cook for 2 minutes or until heated through.

Drain the penne and peas and tip into the garlic cream sauce. Add the flaked salmon and continue to cook for a minute or two, stirring the mixture together very carefully and giving the pan a shake so that the pasta and sauce combine. Serve while hot, sprinkled with the chopped parsley.

Spaghetti with Asparagus and Lemon Pesto

I have long thought that asparagus and lemon go gloriously well together. I like the way asparagus can hold its own among stronger flavours, its distinctive clean yet savoury taste allowing it to stand alone while still blending in with the crowd. This spaghetti dish is really just an extension of my love for homemade pesto. I’ve added a little lemon zest to the pesto to bring out the flavours and to offset the creamy taste and texture of the spaghetti.

Serves 4

Contains nuts

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400g/14oz gluten-free spaghetti

Sea salt

For the pesto

100g/3½oz pine nuts

200g/7oz asparagus spears

1 small clove of garlic

Grated zest of ½ lemon

5 tbsp extra-virgin olive oil, plus extra for drizzling

Sea salt and freshly ground black pepper

In a heavy-based frying pan, dry-fry the pine nuts for the pesto over a medium–high heat for 3–4 minutes or until golden, shaking the pan regularly to ensure that they don’t burn. Remove from the heat and allow to cool.

First snap off the woody ends of the asparagus by gently bending each spear between your fingers. The asparagus will start to give in one particular spot close to the base, allowing you to snap it easily at that point. Discard the woody ends and steam or boil the asparagus tips for about 4 minutes or until tender to the point of a knife. Refresh in cold, running water (to prevent further cooking) and set aside.

Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente following the instructions on the packet – usually 10–12 minutes, depending on the brand of pasta.

While the spaghetti is cooking, make the pesto. Crush the garlic and then place the toasted pine nuts in a food processor and pulse until finely ground. Add the asparagus, lemon zest, garlic and olive oil, season well with salt and pepper and continue to pulse until you have a slightly rough paste. Season again to taste and set aside.

Once the spaghetti is cooked, drain and then return it to the pan. Tip in the fresh pesto and stir it into the hot spaghetti until it is fully coated. Drizzle with a little extra olive oil and serve.

Sweet Potato and Spinach Curry

I truly adore vegetable curries. In many ways they are so much better than their meat counterparts, especially when you are cooking with starchy vegetables such as sweet potato, parsnip or squash. They have the ability to soak up all the intensity of flavour while providing a glorious texture at the same time. This curry is both warming and rich, made wholly comforting by the tender sweet potato, creamy coconut and tangy spinach. I recommend serving it with a bowl of steamed basmati rice, a salad of onion, coriander and tomatoes, some sliced bananas dressed in lemon juice and a few crisp poppadoms.

Serves 4

Contains nuts

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1kg/2lb 3oz sweet potatoes

4 cloves of garlic

1 large onion

1 large tomato

1 red chilli

A bunch of coriander

3 tsp ground coriander

3 tsp turmeric

2 tsp ground cumin

3 tbsp groundnut or rapeseed oil

150ml/5fl oz vegetable stock

200ml/7fl oz coconut milk

100g/3½oz spinach

Sea salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Peel the sweet potatoes and chop into 4cm/1½in chunks. Crush the garlic and roughly chop the onion and tomato, then deseed the red chilli and finely chop both this and the fresh coriander.

Place the sweet potatoes in a large roasting tin, along with the ground spices and 2 tablespoons of the groundnut or rapeseed oil, season with salt and pepper and mix together until the sweet potatoes are well coated. Roast in the oven for 35–40 minutes, stirring occasionally, until the sweet potatoes are soft and tender and slightly caramelised at the edges.