Spring Chicken Casserole

I made this for lunch today, and unbelievably EVERYONE enjoyed it! Since I have two of the fussiest eaters around and three on exclusion diets making a "one size fits all" dish is little short of miraculous.... so I thought I would share!

Quite honestly, I wasn't sure what to call it! It's kind of like a casserole.... except it isn't! A bake? But without a creamy sauce..... whatever you want to call it, it worked for us.

Feeds 4 adults (or 6 with smaller appetites)
Serve with rice

Free from dairy, soya, corn, (depending on your choice of stock), wheat, gluten (same) and egg.

Ingredients

• Pack of chicken breasts - each cut lengthways into half/
• 1 red pepper
• 1 large leek
• 1 large courgette
• 500ml vegetable/chicken stock or whatever your family uses
• seasoning (salt and pepper)
• optional - before the stock goes in, add some garlic and mix it well
• 4 rashers of bacon - diced
• Free From crumbs

Method

• Cut the pepper into long thin strips and lay over the base (stops the chicken burning on the base)
• Arrange the chicken on top of the pepper
• Dice the leek and courgette finely (I was playing with my new Magimix Food Processor!) and spread evenly over the chicken
• Pour on the stock (make sure it is cooled if like me you are putting this on a delayed start) until everything is almost covered (picture 2)
• Sprinkle over the chopped bacon, 
• Followed by the breadcrumbs 

Bake for 50 minutes at 180C, until the top is golden.

Tuna and Beans/Chick peas mixture.

Another recipe from Michelle over at Fabed. Serves 4-6.
"I love this recipe and we are lucky that 2 out of the three children can eat tuna and the like it."

Ingredients:-

• 1/2 red onion finely chopped 
• 4x 15ml lemon juice ( I only use this on a rotation basis) 
• 2 x 400g of borlotti beans ( I use chick peas) 
• 250g can best tuna (200g drained weight) 
• 2 x 15ml safe oil salt and pepper if can use 

Method:-

• Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad. 
• Drain the beans and rinse to get rid any of the gloop,then place in a bowl. 
• Drain the tuna and flake it into the beans. 
• Add the oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. 
• Fork the tuna and bean salad through, seasoning with salt and pepper. 

Serve and enjoy.

Great on rice, jacket potatoes, with pasta or on free from toast.

Pea and Lentil Fritters/Cakes

To serve 4-6

Ingredients

175g/6oz easy cook peas (e.g. Whitworth)
125g/4oz Red Split lentils
10ml/2tsp Mixed dried herbs
25g/1oz butter equivalent (we used PURE sunflower)
1 medium onion, peeled and chopped
1/2 green pepper, deseeded and chopped
2 sticks celery, chopped
1 large garlic clove, skinned and chopped or crushed
1 egg, beaten
1.25ml / 1/4tsp cayenne pepper
30ml/2 tsp plain flour - we used Dove's Farm Plain Flour
salt and pepper

Method

1. Place peas, lentils, enough water to cover and herbs into a saucepan. Bring to the boil and simmer, partially cover and stir occasionally for 30-35 mins until dried peas and lentils are tender but peas are still whole. Drain off excess liquid.

2. Melt the margarine in a large frying pan. Add the onion, pepper, celery and garlic and cook gently for about 10 minutes until soft and almost transparent.

3. Turn the peas and lentils and the vegetable mixture into a large mixing bowl, allow to cool slightly before adding the remaining ingredients. Mix thoroughly.

4. Divide the mixture into 10-12 pieces and form each into a "cake" on a lightly floured board.

5. Fry gently for about 10 minutes each side or until golden and crisp outside. Drain on absorbent paper and serve with safe tomato sauce.

Mum made these today for the twins! Would also be delicious cold on a picnic or in a packed lunch.

Chickpea Patties / Burgers

(These are ‘burgers’ in my friend Nia's house)

Ingredients

• 2x 400g tins of chickpeas drained and rinsed
• 4 garlic cloves crushed
• 1tsp ground cumin
• 1 small red onion chopped
• 20g pack fresh coriander
• 2tbsp Dove's Farm plain blended flour or your choice
• Olive oil
• Parsley and lemon wedges to serve

Method

• In a processor blend the chickpeas, cumin, onion and coriander until smooth then stir in the flour.
• With floured hands shape the mixture into 12 small round patties and chill for 20 min.
• Heat oil in a non stick frying pan and fry the patties in batches for about 2 min on each side until heated through.
• Serve with parsley and lemon wedges to squeeze over and a greek style salad (omitting feta if diary free).