Gluten Free
Take a look at our delicious gluten free recipes. If you would like to share your favourite recipes with us please email them to info@lovebritishfood.co.uk. The joy of food is sharing!
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Watercress Soup
ButtonThis delicious recipe was created by Love British Food Ambassador Raymond Blanc OBE.
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Harissa Mac & Cheese
Buttonby Jane Devonshire
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Peanut Butter Cheesecake
Buttonby Jane Devonshire
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Roast Cod with a Chorizo and Herb Crumb with Roast Cherry Tomatoes
Buttonby Jane Devonshire
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Gluten Free Tuna Pasta Bake
Buttonby Essential Cuisine
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Baked Tunworth with Dipping Potatoes
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Devonshire Clotted Cream Panna Cotta, Elderflower Poached Strawberries, Meringue
Buttonby Whiting & Hammond
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Fairburn Fizz
Buttonby Celebrity Chef Rachel Green for Fairburn's Eggs
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Harissa Roasted Sweet Potato, Vegetable and Egg Salad
Buttonby Celebrity Chef Rachel Green for Fairburn's Eggs
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Muffin tin frittatas with shallots, roast new potatoes, ham and peas
Buttonby UK Shallots
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Asparagus, tuna and bean salad with shallot and caper vinaigrette
Buttonby UK Shallots
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Classic Scottish Cullen Skink
Buttonby Liz Earle, MBE
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Cured Fillet of Mackerel, Poached Rhubarb, Radish & Watercress Salad
Buttonby Whiting & Hammond
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Cuttlefish with Watermelon & Lime, Tomato, Feta, Chilli & Almond Salad
Buttonby Seas the Day
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![Bring a large pan of water to the boil. Add the thyme, orange halves, sliced onion, mint, star anise, cardamon, peppercorns, salt and cloves. Place the lobster in the boiling water and cook for 15 minutes per 1kg of lobster. Once cooked, refresh the lobster in cold water and then prepare.Salad - make the dressing by mixing together the oil, vinegar, zest and juice of the lemons and a pinch of sea salt. When you are ready to serve add the dressing to the salad ingredients.Potatoes - put a generous knob of butter in a saucepan with the seaweed and lemon zest and juice. Leave to infuse for 1 hour on a low heat then blend until it is smooth.Put the new potatoes into boiling water with 4 sprigs of fresh mint, the halved lemon and plenty of sea salt. Leave to cook for 25 minutes then drain and toss in the lemon and seaweed dressing.]()
Lobster with a vibrant summer side alad and lemon and seaweed new potatoes
Buttonby Seas the Day
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Sea Bass with Asparagus, Cherry Tomatoes and Basil Butter
Buttonby Seas the Day
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Warm Mackerel & Potato Salad
Buttonby Potato Council
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Warm British Gem Potato Salad with Parsley Dressing and Poached Salmon
ButtonBy Greenvale Potatoes
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Al's Homemade Passata
Buttonby Al Crisci
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Pea & Mint Pesto Soup
Buttonby Seasoned Cookery School
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Barbecued Corn on the Cob with Shallot Herb Butter
Buttonby UK Shallots
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Potato Salad with Watercress, Peas & Ham
Buttonby Love Potatoes
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Potatoes with Salsa Verde
Buttonby Potato Council
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Prosecco & Strawberry Jellies
Buttonby Seasoned Cookery School
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Raspberry Creme Brulee
Buttonby Celebrity Chef Rachel Green for Fairburn's Eggs
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Spicy Potato with Chicken & Tomato
Buttonby Potato Council
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Minted Pea and Watercress Soup
Buttonby Liz Earle, MBE
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Wild Garlic and Beetroot Omelette
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Partridge, Woodland Mushrooms & Kale
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Stilton Lamb Chops with Mango Salsa
Buttonby Alex Hollywood
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Welsh Lamb Leg Steaks with Autumn Chutney
Buttonby Eat Welsh Lamb
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Welsh Lamb Loin Chops stuffed with Stilton served with Chuky Veg Wedges
Buttonby Eat Welsh Lamb
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Seab Bass with Asparagus, Cherry Tomatoes & Basil Butter
Buttonby The Seal, Selsey for Seas the Day
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Wild Garlic & Beetroot Omelette
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