Your seven day gluten-free meal plan: delicious daily recipes for breakfast, lunch and dinner to last all week

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Stylist Team
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Over the past decade, the gluten-free industry has blossomed and the UK is now brimming with great gluten-free restaurants and cafes (just as well given that diagnosis of coeliac disease in Britain increased fourfold between 1990 and 2011).

Sheffield-based food company Delicious Alchemy has been dedicated to providing top quality gluten-free breads, cakes, biscuits, cereals and more since 2006, when founder Emma Killilea became frustrated at the lack of natural, healthy and delicious gluten-free food after being diagnosed as coeliac.

With the help of their experts, we've put together a comprehensive seven-day meal plan that is bursting with mouthwatering meal ideas - all entirely gluten-free.

Each day comes with four recipes for breakfast, lunch, meal and a snack (such as gluten-free brownies or lemon and poppy seed cake). 

Below, you'll find an overview of the week's recipes. Scroll down to see a breakdown of each day and at the bottom of the article you'll find a shopping list, with everything you need for the entire week.

Enjoy! And bring on the gluten-free brilliance... 

The overview:


Breakfast: Apple, cinnamon & raisin muesli

Lunch: Hunger-busting superfood salad with citrus dressing

Dinner: Deliciously green and nutritious courgette noodles with kale, avocado and mint pesto topped with cherry tomatoes and feta cheese

Snacks & Treats: Delicious Alchemy’s gluten and dairy-free chocolate brownie


Breakfast: Banana, almond and cinnamon porridge

Lunch: Vegetable ‘flu buster’ soup

Dinner: Italian Amatriciana chicken tray bake with green salad

Snacks & Treats: Oaty, fruity flapjack


Breakfast: Avocado on brown toast

Lunch: Broad bean and parma ham salad

Dinner: Sweet potato, lentil and coconut curry with rice

Snacks & Treats: Nuts and seeds


Breakfast: Delicious Alchemy oaty, fruity muesli

Lunch: Desk meze! Olive, sun-dried tomato and rosemary focaccia with mozzarella, sweet peppers and hummus

Dinner: Cauliflower rice with chilli and lime prawns

Snacks & Treats: Oaty, fruity flapjack


Breakfast: Porridge with blueberries and honey 

Lunch: Spiced quinoa with almonds and feta salad

Dinner: Margherita pizza, corn salsa and green salad

Snacks & Treats: Warm Delicious Alchemy chocolate brownie and cream


Breakfast: Poached eggs and avocado on toast

Lunch: Grilled halloumi salad

Dinner: Pea, pancetta and goats cheese risotto

Snacks & Treats: Lemon and poppy seed drizzle cake


Breakfast: Pancakes with agave syrup and a squeeze of orange juice 

Lunch: Rainbow salad with hummus

Dinner: BBQ pulled pork with chipped potatoes and tangy slaw

Snacks & Treats: Strawberry and raspberry crumble

The actual plan!



Apple, cinnamon & raisin muesli

Gluten-free oats mixed with grated red apple, raisins, cinnamon and yoghurt. Topped with a drizzle of honey and fresh berries.

Can be made in advance and left to sit overnight for a really quick breakfast in the morning (minus the honey and berries). In the morning, loosen the mix with a little milk or fruit juice before topping with the honey and berries.

Ingredients (serves 2):

* 120g Delicious Alchemy oats
* 40g raisins
* ½ tsp cinnamon
* 250g apple juice
* 1 large red apple, grated
* 100g Greek yoghurt or dairy free alternative
* 2 tbsp runny honey
*Fresh berries to serve


- In a big bowl or container, mix the oats, raisins and cinnamon together. Add the grated apple and pour the apple juice over the top. Mix together well.

- Cover the top of the bowl with clingfilm and transfer to the fridge. Allow to soak for a few hours or preferably overnight.

- In the morning, add the yoghurt and mix together well. Divide the mixture between 2 bowls, drizzle over a little honey and top with fresh berries.

- The oat base can be stored for up to 48 hours. Perfect for quick breakfasts in the morning. 


Hunger-busting superfood salad with citrus dressing

A quinoa salad packed full of the good stuff - broccoli, soya beans, spinach, herbs, pomegranate and pumpkin seeds.

Ingredients (serves 2):

* 100g purple sprouting broccoli, cut in half (or into bite-sized chunks)
* 60g frozen soya beans
* 1 x single serve packet of cooked quinoa
* 2 large handfuls of baby spinach
* Handful soft herbs (parsley, basil, coriander or mint all work well), chopped
* 25g pomegranate seeds
* 25g pumpkin seeds, toasted in a dry pan until they pop

For the citrus dressing:

* zest and juice of half a lemon or lime
* zest and juice of half an orange
* 1 tsp white wine vinegar
* 1 tbsp Dijon mustard (or gluten-free alternative)
* 1 tbsp extra-virgin rapeseed oil


- Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water – this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.

- Add the dressing ingredients to a bowl with some seasoning and whisk together. Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together, scatter with the remaining seeds to serve.


Courgette noodles with kale, avocado and mint pesto topped with cherry tomatoes and feta cheese

Ingredients (serves 1):

* 1 large courgette
* 1 ripe avocado
* Large handful of kale
* Large handful of fresh mint
* 1 tsp of olive oil
* 30g feta cheese
* 30g cherry tomatoes
* Pinch of salt


- Using your spiralizer, make the courgette noodles, place to one side.

- Place the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture.

- Gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the pesto sauce for another minute.

- Chop the cherry tomatoes in half and crumble the feta and sprinkle both on top of the dish.

Snacks and treats

Gooey chocolate brownie

Ingredients (makes 12 brownies):

- 1 x bag of Delicious Alchemy gluten and dairy-free chocolate brownie mix

- 100g unsalted butter or dairy free alternative.

- 2 large eggs.


1. Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

2. Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top. Bake for 18-22 minutes.

3. When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing. Freeze the leftovers.



Banana, almond and cinnamon porridge

Ingredients (serves 1):

* 40g Delicious Alchemy oats
* 2 ripe bananas
* 30g flaked almonds
* ½ tsp cinnamon
* 2-3 tbsp of runny honey to taste


 - Stir 250ml water or 200ml of semi-skimmed milk into 40g of oats in a large bowl.  With an 800W microwave, cook for 3 minutes on high (stirring half way through).  Stand for 1 minute.  Alternatively simmer on a hob for 3-7 minutes.

 - While the oats are cooking, peel and slice the bananas. Add the almonds to a small non-stick frying pan over a medium heat (there's no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

 - Once the porridge is cooked, stir in the cinnamon and honey and top with the almonds and chopped banana.


Vegetable ‘flu buster’ soup

Ingredients (makes 4 portions):

* 1 tbsp olive oil
* ½ small onion, chopped
* 2-3 cloves garlic, peeled and minced
* ¼ tsp ground turmeric
* 1 tbsp peeled, diced ginger
* 2 small potatoes, chopped
* ½ head of cauliflower, chopped
* 1 medium courgette, chopped
* 2 large carrots, chopped
* 2 stalks of celery, chopped
* salt and pepper, to taste
* juice of one lemon
* 750ml of vegetable chicken stock, check for gluten free variant
* ½ tsp cayenne pepper
* Greek yogurt, if desired, for serving


 - In a large pot, heat the olive oil over medium heat. Add the onion, garlic, ginger, and turmeric, and sauté for a few minutes until onions start to soften and become translucent.

 - Add the remaining vegetables and salt and pepper, sauté for several minutes longer. Add lemon juice, and stir to coat the vegetables. Add the stock, cayenne pepper and bring to a boil, cover and boil for 10-15 minutes, or until the veggies are soft. Using a blender, puree until smooth and creamy. Return the soup to the pot, and heat through. Serve with Greek yogurt, if desired.


Italian Amatriciana chicken tray bake with green salad

Ingredients (serves 2):

* ½ long red chilli
* 1.5 tbsp tomato purée
* 1.5 tbsp olive oil
* 2 garlic cloves
* 4 skinless chicken thighs
* 250g new potatoes
* 2 thyme sprigs
* 700g cubetti di pancetta (or smoked bacon lardons)
* 200g tomatoes, half cherry or baby plum, the rest is up to you - any larger ones halved
* green salad to serve


- Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.

- Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad on the side.

Snacks and treats

Oaty, fruity flapjack

Ingredients (makes 12 squares):

* 150g butter
* 150g golden syrup
* 150g light soft brown sugar
* 350g Delicious Alchemy muesli
* ½ lemon, finely grated zest (optional)


 - Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.

 - Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats and lemon zest.

 - Pack the mixture into the baking tin and squash down. Bake in the oven for 35-40 minutes.

 - Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 - These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.



Avocado on brown toast

Ingredients (serves 1):

* 1 Delicious Alchemy brown bread mix, pre made and sliced
* 1 ripe avocado
* Lime Juice
* Chili flakes and salt to serve


Toast two slices of brown bread. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice and add chili flakes and salt as desired.


Broad bean and parma ham salad

Ingredients (serves 1):

* 2-3 large handfuls shelled broad beans
* 75g quality parma ham, torn into shreds
* 1 small handful pecorino, roughly chopped or roughly grated
* finely grated zest and juice of 1 lemon
* 1 splash extra virgin olive oil
* 1 handful fresh mint
* sea salt


 - Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they're cool enough to handle. 

 - Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped. 

 - Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top.


Sweet potato, lentil and coconut curry with rice

Ingredients (serves 2):

* 1 large sweet potato
* 250g lentils
* 250g white or brown rice
* 1 can of coconut milk
* 1 can of tinned tomatoes
* 1 handful of fresh coriander leaves
* ½ tbsp of turmeric
* ½ tbsp of cumin
* ½ tbsp ground ginger
* ½ lemon
* Pinch of salt and pepper


 - Pre-heat the oven to 180C.  Start by cutting the sweet potatoes into small bite-sized cubes and finely chop the coriander. Then place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils and coriander plus salt and pepper.

 - Once everything is mixed simply place the lid on the pot and place it in the oven to cook for about an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve. While the curry cooks in the oven, boil the rice.

Snacks and treats

Nuts and seeds



Delicious Alchemy oaty, fruity muesli


- 1 bowl of muesli, served with milk or Greek yoghurt.


Desk Meze! Olive, sun-dried tomato and rosemary focaccia with mozzarella, sweet peppers and hummus

Ingredients (serves 1):

* focaccia
* mozzarella
* hummus (check it’s gluten free)
* sweet peppers

For the foccicia:

* 1 x 340g Delicious Alchemy white bread mix
* 50ml tepid water
* 2 tbsp olive oil
* 1 tsp dried rosemary
* 40g black olives, de-stoned & quartered
* 30g sun dried tomatoes, sliced


* 1 tbsp additional olive oil
* 1 tsp coarse sea salt


 - Grease a 20cm (8inch) square cake tin and set aside. Cut the olives into quarters and the sun dried tomatoes into small pieces. Pour the bread mix into the bowl of a stand mixer fitted with a K beater. Add the water, 2 tbsp olive oil and rosemary. Mix on medium/slow speed for 3 minutes. Stop, scrape down the sides of the bowl and add the sliced olives and sun dried tomatoes. Mix for a further 30-60 seconds until well combined.

 - Spread the bread mix into the greased cake tin and shape into an even layer. Wet your fingers and use them to create dimples all over the top of the bread. Drizzle over the additional 1 tbsp olive oil and sprinkle on the sea salt. Leave to prove for 35 minutes, until slightly risen and puffy looking. While it’s proving, preheat the oven to 220C.

 - Bake in the oven for 40-45 minutes until golden brown and firm to the touch. Remove from the oven and turn out of the tin onto a cooling rack. Allow to cool for 45 minutes – 1 hour before slicing. Freeze any leftovers on day of baking and refresh in the oven, microwave or toaster after defrosting.

 - Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

- Serve with the mozzarella, houmous and sweet peppers.


Cauliflower rice with chilli and lime prawns

Ingredients (serves 2):

* 1/2 large cauliflower
* 8 tiger prawns
* 1 chilli, chopped
* 1 kale leaf, chopped, stems removed
* zest and juice of one lime, (additional lime to serve)
* 1 tbsp coconut oil 
* salt and pepper to taste


 - Add the cauliflower to a processor and pulse until the texture resembles rice. Heat a large frying pan and add the coconut oil. Add the prawns and cook for 1-2 mins until golden. Once cooked through, remove the prawns and place in a bowl to rest. Add the cauliflower rice, kale, chilli, lime juice and zest to the frying pan and stir through all ingredients. Cook for 1 min.

- Add the prawns back to the cauliflower rice mixture and stir through. Do not overcook the cauliflower rice, you still want this to be firm. Serve in bowls and sprinkle with fresh herbs, additional lime, salt and pepper to taste.

Snacks and treats

Oaty, fruity flapjack (leftovers from Tuesday)



Porridge with blueberries and honey 


* 40g Delicious Alchemy oats
* 200ml semi-skimmed milk or 250ml water
* handful of blueberries
* 2 tbsp of runny honey


 - Microwaves vary – porridge is cooked when it has a thick, creamy texture.  Stir 250ml water or 200ml of semi-skimmed milk into 40g of oats in a large bowl.  With an 800W microwave, cook for 3 minutes on high (stirring half way through).  Stand for 1 minute.  Alternatively simmer on a hob for 3-7 minutes.

- Serve with blueberries and honey.


Spiced quinoa with almonds and feta salad

Ingredients (serves 2):

* 1 tsp olive oil
* ½ tsp ground coriander
* 150g quinoa, rinsed
* 25g toasted flaked almonds
* 50g feta cheese, crumbled
* handful parsley, roughly chopped
* juice of ½ lemon


 - Heat the oil in a large pan. Add the herbs, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.


Margarita pizza, corn salsa and green salad

Ingredients - pizza (makes enough for 2 x 23cm pizzas):

For the bases

* 1 x 340g Delicious Alchemy white bread mix (split into 300g & 40g)
* 200ml tepid water
* 2 tbsp olive oil

For the topping

* fresh tomato pizza sauce – homemade or shop bought
* 200g grated mozzarella – 100g per pizza
* dried oregano
* fresh basil to finish


 - Preheat the oven to 240C or 220C for fan assisted. Place a large baking tray into the oven to heat up. This will help cook the base later.

 - Pour 300g of the bread mix into the bowl of a mixer. (Keep 40g for rolling out). Pour over the water and oil. Mix on medium/slow speed for 2 minutes until it forms a thick dough. Dust a work surface with a little of the reserved bread mix. Remove the dough from the mixer and knead gently to form a ball. Alternatively, mix in a bowl and then knead on a work surface until you have a smooth dough.

 - Cut out a sheet of baking parchment roughly the size of your baking tray and scatter a little of the reserved bread mix on top. Divide the dough in half and place one half onto the sheet of parchment. Save the second half for use later. Sprinkle a little of reserved bread flour on top and roll out to form a 23cm (9 inch) round disc, around 3-5mm thick. Dock the dough with a fork. Spread the tomato sauce over the pizza base, leaving a 2cm rim around the edge. Sprinkle over the grated mozzarella and top with a little oregano.  Remove the hot baking tray from the oven and quickly slide the pizza, still on its baking parchment, on top. Return to the oven, reduce the heat to 200C or 180C for fan assisted, and bake for 15-20 minutes until bubbling and lightly golden brown.

 - Remove from the oven and scatter over a few basil leaves before serving.

Ingredients - corn salsa:

* 2 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 2 spring onions
* 2 ripe tomatoes
* sea salt
* 1 lime
* 1 tablespoon extra virgin olive oil


 - Place a griddle pan on a medium-high heat to warm up. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. Remove to a chopping board and leave to cool slightly.

 - Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. Cut the chilli in half lengthways. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.

 - Trim and finely slice the spring onions, then add to the bowl. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. Cut the lime in half. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Snacks and treats

Warm Delicious Alchemy chocolate brownie and cream


Using leftover brownie from Monday, warm up for 30-40 seconds in the microwave and serve with cream.



Poached eggs and avocado on toast

Ingredients (serves 1):

* 1 Delicious Alchemy brown bread mix, pre-made and sliced
* 1 ripe avocado
* 2 large eggs
* Salt and pepper to serve


 - Toast two slices of brown bread. Meanwhile, poach the two eggs in boiling water.

 - Then roughly mash the avocado with a fork and stir in the lime juice. Spread the avocado onto the toasted bread and place the poached eggs on top. Sprinkle with salt and pepper as desired.


Grilled halloumi salad

Ingredients (serves 2):

* 1 handful sunflower or pumpkin seeds
* 2 carrots, peeled
* 1 bulb fennel, trimmed and halved
* 2 large handfuls baby spinach leaves, washed and spun dry
* 100g fresh peas, podded
* 250g halloumi cheese, cut into 1cm slices
* 1 lemon
* extra virgin olive oil
* sea salt
* freshly ground black pepper


 - Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas. 

 - Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing.
To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.


Pea, pancetta and goat's cheese risotto

Ingredients (serves 2):

* 500ml organic chicken or vegetable stock (check for gluten free stock cubes)
* 15g butter
* ½ onion, finely chopped
* 50g pancetta, chopped
* 1 bunch fresh thyme
* 200g risotto rice
* 75ml white wine
* 100g frozen peas
* sea salt
* freshly ground black pepper
* 50g crumbly goat's cheese
* 40g Parmesan cheese, freshly grated


 - Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, pancetta and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.  After a minute the rice will look slightly translucent. Add the wine and keep stirring.  Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladleful’s of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 

 - Chuck the peas into the stock when there are a couple of ladleful left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 

 - Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture. 

Snacks and treats

Lemon and poppy seed drizzle cake


For the cake

* 1x 400g Delicious Alchemy vanilla sponge mix
* 180g of soft unsalted butter or dairy free alternative
* 3 large eggs
* zest of 1 lemon
* 2 tsp/5g poppy seeds

For the lemon drizzle syrup

* juice of 1 lemon (55-60ml)
* 50g caster sugar


 - Preheat the oven to 180C/160C fan. Grease and line the base of a 20cm (8 inch) deep round cake tin with greaseproof paper.

 - Put the cake mix, soft butter (or dairy free alternative), eggs, lemon zest and poppy seeds into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs.

 - Spread the mixture into the tin and smooth into an even layer. Bake for 35-40 mins until lightly golden brown and springy to the touch. While it bakes, make the lemon syrup.

 - To make the lemon syrup, stir the lemon juice and sugar together in a small bowl. Set aside while the cake bakes, by which time the sugar should have dissolved.

 - Once baked, leave the cake to cool in the tin for 10 mins before pricking the top of the cake all over with a skewer. Gradually spoon the lemon syrup evenly over the surface of the cake. Leave to cool completely before running a knife around the edge of the cake and removing from the tin.



Pancakes with agave syrup and a squeeze of orange juice 


* 125g gluten-free plain flour
* 1 egg
* 250ml milk
* butter, for frying
* agave syrup
* orange juice


 - Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

 - Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

 - Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.


Rainbow salad with hummus


* 5 big handfuls of kale (it shrinks a lot when cooked)
* 1 red pepper
* 1 avocado
* 1 large carrot
* 1 handful of pumpkin seeds
* large dollop of hummus

For the dressing

* 2 tablespoons of water
* 1 teaspoon of hummus
* 1 teaspoon of almond butter
* 1 teaspoon of manuka honey/pure maple syrup
* 1 teaspoon of apple cider vinegar
* 1/2 a teaspoon of tahini
* salt


 - Tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt. While the kale cooks, peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds. Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

 - Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!


BBQ pulled pork with chipped potatoes and tangy slaw

Ingredients  - BBQ pulled pork (serves 4 plus leftovers):

* 2½ kg boneless pork shoulder, skin removed
* 3 tbsp olive oil
* 2 tsp Spanish paprika (pimentón)
* 2 tsp mustard powder
* 1 tsp garlic salt
* 1 tsp onion salt
* BBQ sauce


 - Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

 - Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper, rub all over the meat.

 - Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.  Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

 - Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving, or reheat.

Ingredients - chipped potatoes:

* 600g floury potatoes, cut into 3cm pieces
* 2 tbsp duck fat or olive oil
* 1 lemon, zested, in segments
* 1 tbsp fresh rosemary leaves


 - Parboil the potatoes in salted water for 3 minutes. Drain well.

 - Heat the fat or oil in a large frying pan over a medium-high heat. Add the potatoes, turning to coat, then season with salt, pepper, zest and rosemary. Cook for 5 minutes. Add the lemon segments. Cook, turning, for 10 minutes more until the potatoes are crisp on the outside and fluffy inside.

Ingredients - tangy slaw:

* ½ red cabbage
* ½ white cabbage
* 100ml natural yoghurt
* 1 tbsp wholegrain mustard


 - Slice and shred the cabbage and mix with the yoghurt and mustard.  Store in the fridge.

Snacks and treats

Strawberry and raspberry crumble


* 300g strawberries, hulled and halved
* 300g raspberries
* 1 orange
* seeds of 1/2 vanilla pod
* 30g sugar
* 1 tsp cornflour

Ingredients - for the crumble:

* 100g sugar
* 100g buckwheat flour
* 100g ground almonds
* 100g butter, cold and diced


 - Preheat the oven to 180C/gas 4. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes.

 - For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30 mins. 

Shopping list - you will need:


Herbs and spices

* ½ tsp ground coriander
* 2 tsp/5g poppy seeds
* 1/2 a teaspoon of tahini
* 2 tsp Spanish paprika (pimentón)
* 2 tsp mustard powder
* ½ tsp cinnamon
* 1 tbsp peeled, diced ginger
* ¼ tsp ground turmeric
* ½ tsp cayenne pepper
* 1 tsp dried rosemary
* 2 thyme sprigs
* 1 tsp garlic salt
* 1 tsp onion salt
* chili flakes
* ½ tbsp of turmeric
* ½ tbsp of cumin
* ½ tbsp ground ginger
* dried oregano

Fresh herbs

* 2 handfuls mint
* ½ bunch of coriander leaves
* handful parsley, roughly chopped
* handful basil
* 1 bunch thyme
* 1 rosemary leaves
* 1 fennel bulk
* fresh hummus (check it’s gluten free)
* fresh tomato pizza sauce


* 4 skinless chicken thighs
* 700g cubetti di pancetta (or smoked bacon lardons)
* 75g quality Parma Ham, torn into shreds
* 50g pancetta, chopped
* 2½ kg boneless pork shoulder, skin removed


* 8 fresh tiger prawns

Fruit and vegetables

* 100g purple sprouting broccoli
* 1 small bag of baby spinach
* 1 bag of kale
* 1 large courgette
* 1 medium courgette
* 4 ripe avocados
* 1 red pepper
* 5 large carrots
* 100g fresh peas, podded
* 30g cherry tomatoes
* 2 ripe tomatoes
* 2 corn on the cob
* 1 white onion
* 1 large sweet potato
* 1kh potatoes
* 1 large cauliflower
* ½ red cabbage
* ½ white cabbage
* 2 stalks of celery
* 2 spring onions
* 2-3 large handfuls shelled broad beans
2 chillies
* 1 large red apple
* 25g pomegranate seeds
* 300g strawberries
* 300g raspberries
* 2 oranges
* 2 ripe bananas
* handful of blueberries
* 2 limes
* 8 lemons


* 250g apple juice
* orange Juice
* 75ml white wine

Eggs and dairy

* 100g Greek yoghurt or dairy free alternative
* 100ml natural yoghurt
* 50g crumbly goat's cheese
* 250g halloumi cheese
* 1 small chunk pecorino
* 40g Parmesan cheese
* 200g grated mozzarella
* 80g feta cheese, crumbled
* 580g unsalted butter or dairy free alternative
* 1 pint of semi-skimmed milk
* 8 large eggs



* 1 can of coconut milk
* 1 can of tinned tomatoes

Delicious Alchemy products

* 1 x chocolate brownie mix
* 2 x 340g white bread mix
* 1 x 350g muesli
* 1 x 450g oats
* 1 x 400g vanilla sponge mix
* 1 x brown bread mix

Images: Delicious Alchemy, Getty Images and Rex Features, recipes: Delicious Alchemy

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Stylist Team