This week, we are a gluten-free zone.
Our wheat prohibition comes as we mark the official Coeliac Awareness Week (11-17th May) which aims to help identity the symptoms of the disease as it is estimated that half a million people in the UK remain undiagnosed.
To mark the occasion, we have looked to celebrated health chef and food writer ‘The Yes Chef’ Tess Ward whose recipes offer a healthy, stripped backed style of cooking.
To give you a taste of no-gluten inspiration, we have picked a delicious, coeliac-friendly recipe from Tess and Kallø Corn Cakes that will make any tummy happy.
Chicken Liver Pâté with Apple Jelly (Pictured above)
2 tsp butter
4 springs thyme leaves
2 tbsp chicken liver pate
2 Kallø Corn Cakes
2 tsp apple jelly, or onion marmalade
For the Chicken Liver Pate
100g unsalted butter, diced
1 small onion, finely chopped
3-4 sprigs of fresh thyme
350g organic chicken livers, cleaned and trimmed
75ml crème fraîche
½ tsp salt
1 ground allspice
1 tbsp butter
1 small handful of sage leaves (approx 14-16)
1. Heat a knob of butter in a frying pan over a medium-low heat. Add the chopped onion and thyme leaves and cook over a low flame until the onion turns soft and translucent, then turn into a food processor.
2. Return the pan back to the stove, increasing the heat to medium-high. Add a knob of butter and the livers. Fry the livers for 1-2 minutes on both sides until browned on the outside but still pink inside. Once cooked, add the livers to the food processor with the onion.
3. Return the frying pan back to the heat and deglaze the pan with the brandy. Allow the mixture to reduce slightly, for the alcohol to cook off, then add it to the food processor. Finally add the crème fraîche, salt and spices and whizz until smooth. Add all the butter, and whizz again. Taste for seasoning and adjust if need be.
4. Pass the liver mixture through a sieve into a large bowl, for a smooth and silky texture. Place the sieves mixture into a sealable jar, or ramekin and chill until set.
5. Heat the remaining tablespoon of butter in a large frying pan, to melt, then add the sage leaves in batches, frying on each side for half a minute or until crispy. Drain on kitchen towel and set aside for use.
Heat the butter in a frying pan over a medium heat. Add the thyme leaves and cook for 3-5 minutes, or until crispy. Set aside on kitchen paper.
Spread a heaped tablespoon of chicken liver pate on each Kallø Corn Cake, drizzle over the apple jelly and top with the crispy fried thyme leaves.
Click here for more healthy brunch recipes.