Gluten free + Lunch recipes (91)

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Avocado and prawn cups

Recipe by: Norma MacMillan

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Here, lettuce-lined salad bowls are filled with a mixture based on a popular combination – prawn and avocado – mixed with spiced new potatoes and topped with creamy bio yogurt for a real hot and cold taste explosion. Serve for lunch with brown or wholemeal bread.

Baked Potato

Recipe by: Faye

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A step by step recipe for making a baked potato. Use for jacket potatoes - try soured cream and chives, Cheddar cheese and bacon, chilli con carne or ratatouille.

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Beetroot salad with mint dressing

Recipe by: Chrissie Lloyd

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Use fresh beetroot and cook, or buy it vacuum-packed from supermarkets and greengrocers, but do not use beetroot packed in vinegar. Fresh mint makes a delicious contrast to the sweetness of the beetroot.

Boiled Beef Tongue

Recipe by: BLOSSOMFARM

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My mother used to make this and it seemed like she boiled the tongue forever. It's hard to believe now that as kids we used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Buckwheat Cauliflower Cheese

Recipe by: Jan Cutler

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Kasha, or buckwheat, is one the fastest grains to cook. It's a non-wheat grain that has a nutty texture and mildly aromatic flavour which goes very well with vegetables and a creamy cheese sauce.

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Calabacitas

Recipe by: HAWAIIAN_MOMMA

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A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favourite Mexican food.

Caribbean coconut rice with beans

Recipe by: Maggie Pannell

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This fabulous storecupboard dish tastes fantastic and is so simple to make. The addition of coconut milk gives it a real taste of the Caribbean.

Chicken liver and raspberry salad

Recipe by: Norma MacMillan

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The fruity fresh flavour of juicy raspberries and a splash of raspberry vinegar balance the richness of chicken livers in this easy warm salad, which is a popular lunch dish in French bistros. Cooking the livers in a non-stick pan means the minimum of oil is needed. Serve with French country bread.

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Chicken, rice and spinach soup

Recipe by: Rachel Warren Chadd

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Chicken is an excellent source of protein and without its skin is also low in fat.

Chilled borscht

Recipe by: Maggie Pannell

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Ruby-red and intensely flavoured, this soup looks stunning swirled with sour cream. Serve as a starter or light lunch with slices of rye bread.

Chilli Beefburgers

Recipe by: Tom

Reviews(2)

These beefburgers are loaded with chillies. Be careful when handling the hot chillies - don't let the oils come in contact with your eyes.

Citrus and spinach salad

Recipe by: Azmina Govindji

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In this colourful salad, the subtle flavour of spinach is enhanced by sweet melon and citrus, and Parma ham adds a savoury touch. You can prepare the dressing in advance, but only assemble the salad at the last moment to preserve as much vitamin C as possible. Serve with French or Italian bread as a light main dish.

Cock-a-leekie soup

Recipe by: Maggie Pannell

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A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.

Courgette Frittata

Recipe by: BZEEFMOM

Reviews(1)

A frittata makes for one of the easiest and tastiest weeknight suppers possible. This recipe is packed with veg and topped with a crisp cheesy crust.

Creamy butternut squash soup

Recipe by: Maggie Pannell

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Vibrant orange and velvety smooth, this intensely flavoured soup is an absolute treat. The sharp flavour of the blue cheese sets off the sweet taste of the soup perfectly.

Devil's Tom Yum Soup

Recipe by: FAIQAH

Reviews(1)

You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.