Gluten-free

Kale crisps are a great way to avoid waste and kids love them. They take 10 minutes to prepare and 60 seconds to eat!

This not-so-authentic Japanese katsu curry sauce is vegan and gluten-free. It’s warming, fragrant and slightly sweet thanks to the addition of a good old British Granny Smith apple.

This crunchy, healthy little number is a perfect summer dish which can also be sautéed in a pan and served warm if raw doesn’t tickle your fancy.

If you liked Jaffa cakes, you’d love this. I promise you won’t taste the chickpeas. These vegan, no-bake tarts give a great texture and slice like a dream.

These 3 ingredient crackers are so easy to make and versatile; they taste great on their own, chickpea flour has a lovely nutty flavour so they are the perfect carrier for hummus. What I like to do is bake them with seeds, herbs and spices.

Use this recipe to make nut or oat milk. You can also use leftover nut pulp to make a delicious paté. Zero waste and less Tetra Pak recycling!

Quorn, tofu, step aside, jackfruit chicken is here! This super delicious, vegan, gluten-free recipe tastes amazingly like chicken. It’s really simple to make.