Healthy

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Lentils with Bacon, Chilli Oil and Fried Shallots

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As published in Good Food

As published in Good Food

It can be so tempting these days when you're feeling lazy and hungry, to pick up the phone, tap on an app and order delivery. It's not bad, and there are definitely times where the convenience of take out can really save you. There is something to be said though, for developing an arsenal of super fast recipes that you can whip up at a few minute's notice, and let's be frank, are probably a lot healthier and more satisfying than take out. 

Good Food Story September 2017

I was recently asked for Good Food what I'd do with a tin of lentils... so here 'tis! It takes about 10 minutes from go to whoah and is full of protein, fibre and of course, a tonne of flavour. 

Ingredients

1/2 brown onion, peeled and finely diced

1-2 cloves garlic, minced

1 rasher bacon, diced

1 tin lentils, drained and washed

1 cup chicken stock

2 tablespoons Greek yoghurt

1 teaspoon chilli flakes in oil

Fried shallots for garnish

Coriander leaves for garnish

In a frying pan on medium heat, sweat the onion, bacon and garlic in a little olive oil for 2 minutes or until the onion is translucent. Add the lentils and stir to combine everything. Pour in the stock, reduce the heat to low and allow to simmer for 5 minutes or until the stock has mostly evaporated. Set aside to cool slightly. On a serving plate, spread the yoghurt over the base, the spoon over the lentils. Top with the fried shallots and chilli oil and coriander leaves and serve.

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Stinging Nettle Soup

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Nettle Soup.jpg

Green things are making an appearance in vegetable town...spring has mercifully rolled around and what a glorious thing that is for the litany of new season vegetables to have at your cooking disposal. Over the weekend, a friend dropped off a box of incredible spring vegetables from a Victorian producer that supplies his restaurant, and among the emerald harvest, a huge bunch of stinging nettles. 

I love a produce box challenge, because it really lays out the gauntlet for testing your cooking skills...or failing that, your research ability. Stinging nettles are one of those ingredients that make a miraculous transformation from shitty weed to verdant edible without too much trouble or expense. Have some latex gloves handy to avoid the burn, but here's a classic nettle soup recipe you can test out...whether yours are found at the farmer's market...or your next nature walk (just be sure to wash thoroughly and go slightly off the track if there are dogs around!).

Ingredients

50g butter

1 brown onion, peeled and chopped

1/2 leek, thoroughly washed and chopped

2 carrots, peeled and chopped

4-5 medium potatoes, washed, peeled and chopped into 1 inch cubes

1 bunch spinach or kale leaves (optional)

1 bunch stinging nettles, washed and any woody stems removed

2-3 cups chicken or vegetable stock

Salt and pepper

Method

In a large pot on a medium heat, add the butter and once melted, add the onion, leek, carrot and potato. Sauté for 2-3 minutes or until the vegetables have softened but haven't taken on any colour. Add in 1/2 each of the greens and nettle leaves and sauté until slightly wilted. Add stock and season with salt, then simmer for 15-20minutes or until the potato is is cooked through. Add in the remaining greens and nettles (reserving some greens till the end will ensure a more vibrant green soup). Carefully remove the soup from heat and using a stick blender, blitz until smooth. 

Return the soup to the heat and reduce to your desired consistency and season to taste. Serve with a dollop of Greek yoghurt or creme fraiche. 

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Fast and Furious Raid-The-Fridge Leftovers Fried Rice

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As seen on Channel 10's The Cook's Pantry with chef Matt Sinclair

As seen on Channel 10's The Cook's Pantry with chef Matt Sinclair

Nobody in the history or cooking rice, ever makes exactly the amount they need. There are always leftovers, which are perfect for making fried rice. I love this dish because it makes short work of throwing together a hot and delicious meal and is a resourceful way of using up leftovers and elevating vegetables that are perhaps past their prime, to new heights. This is a great meal for anytime of the day, from a quick and nutritious snack, to a full-on feast. Add it to your mid week arsenal! 

Serves 2 as a main meal or 4 as part of a feast

Ingredients

2 rashers middle bacon, rind removed, coarsely chopped

1 thumb sized piece ginger, finely chopped

2 cloves garlic, finely chopped

2 stalks shallot (scallion), trimmed and finely chopped

2-3 cups day old boiled/rice cooker rice

1 cup leftover veggies, chopped into 1cm pieces (leftover roasted veg like carrots and Brussels sprouts are great, as are frozen peas or tinned corn)

1 tablespoon kecap manis

1 tablespoon Lau Gan Ma chilli flakes in oil

2 free range eggs, lightly whisked with a fork

Salt and white pepper

A handful fresh beansprouts, to garnish

Method

In a hot wok, add the bacon and stir fry until golden. Add in the ginger, garlic and shallot and stir fry until translucent, but not browned. Throw in the rice and use the spatula to break it up to remove any clumps, then stir fry for 2-3 minutes to allow the rice to take on the flavours and reheat.

Throw in the vegetables, then the kecap manis and chilli flakes in oil (to taste). Bring the wok back up to a high heat, then, in a gradual ribbon, pour in the egg, tossing/stir frying the ingredients constantly, to evenly distribute the egg throughout the rice. The egg will cook very quickly and will continue to cook off the heat from the residual heat in the wok, so it’s important not to overcook. Season with salt and pepper to taste and remove from heat. Serve with fresh beansprouts and more chilli oil on top. 

To make this dish more substantial, or to use up any leftovers, you could also add in leftover cooked meat such as roasted chicken or pork, or tofu.

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Hainanese Chicken Rice

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As seen on Channel 10's The Cook's Pantry with chef Matt Sinclair

As seen on Channel 10's The Cook's Pantry with chef Matt Sinclair

If I had to choose a death row meal, this would, without a question, be it. The succulent chicken, richly aromatic rice and punchy ginger and scallion relish is all kinds of magic in one bite. I learned how to make this dish from my mother and it's not only time honoured in our family, but a love letter to our Singaporean heritage. Love it, as I do, served at room temperature with plenty of hot broth on the side, no matter what the weather. 

Serves 4

Ingredients

1 whole free range chicken (the quality shows in a dish like this)

1 bunch shallots (scallions)

1/2 bunch coriander, thoroughly washed

A couple of knobs of ginger (it will be used in 3 parts of this recipe, so make sure there’s lots)

1 head garlic (make sure the cloves aren’t too small)

White pepper

Sesame oil

Chinese five spice powder

2 cups jasmine rice, rinsed thoroughly about 3 times to remove as much starch as possible.

Table salt

To serve

Kecap manis

Sambal olek 

1 Lebanese cucmumber, sliced

2 vine ripened tomatoes, sliced

Method

In a colander, thoroughly scrub the chicken inside and out with a handful of salt (the secret to smooth Hainanese chicken skin is exfoliation!). Set the chicken aside to drain while you prepare the aromats.

Take a thumb sized knob of ginger, bash it lightly with the base of a knife handle, just to break it slightly. Do the same with 2-3 cloves garlic. Place the ginger and garlic inside the chicken cavity, along with 2 stalks of spring onion. Cut off and reserve a small piece of chicken skin from the neck to cook the rice with. Rub the outside of the chicken with a teaspoon of sesame oil and a good seasoning of salt and white pepper and place in a deep pot. Cover with water and bring to the boil with the lid off.

Boil for 30-40 minutes on a gentle, rolling boil and then turn the heat off, cover with a lid and allow the chicken to sit in the water for a further 30 minutes. Remove, the chicken (reserving the cooking liquid) and refresh in cold water. Set aside to cool to almost room temperature, then rub with a few more drops of sesame oil and a sprinkle of salt.

Bring the cooking water to the boil, add a generous amount of salt and reduce by one third - this consomme can be served with the dish, or cooled and used as an Chinese accented chicken stock for soups (stores well in the freezer).

Meanwhile, in a frypan on a medium-high heat, place the reserved piece of chicken skin and allow to render the fat out. Smash a thumb sized piece of ginger and 2 cloves of garlic, add the to the pan along with 1 shallot stalk. Stir fry for 1 minute or until aromatic and then add in the thoroughly rinsed rice. Stir fry the raw rice to coat it in the fat and the aromats. In a rice cooker, transfer the rice and aromats. Add enough water from the cooking chicken to reach the first knuckle of your finger, from the top of the rice. Place the lid on and set to cook. 

Meanwhile, prepare the shallot and garlic relish/sauce. Peel and coarsely grate 2 thumb sized pieces of ginger, and finely chop about 3-4 cloves garlic. Reserve about 2-3 stalks of shallots, then top and tail the rest and then finely slice into rounds. Reserve a few coriander leaves for garnish, trim off the roots, then finely chop the coriander stalks and leaves.

In a saucepan on a low-medium heat, add 2-3 tablespoons grape seed (or any neutral oil like canola or sunflower) and about half a dozen drops of sesame oil. Add the ginger, garlic, chopped shallots and chopped coriander and stir regularly until the greens soften, but do not take on any colour. Season generously with salt, a good pinch of five spice powder and white pepper, to taste. Stores well in the fridge in a sterilised jar for up to a week and is great on sandwiches or stir fries. 

Once the chicken has cooled, carefully chop it up, trying to keep the skin on each part as intact as possible (half the pleasure of this dish is the skin). Serve the chicken with the rice, shallot and ginger sauce, a drizzle of kecap manis and sambal olek on the side, as well as the cucumber and tomato slices. 

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(sorta) Chinese Chicken Stew

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Chinese chicken stew.jpg

One of my favourite places to eat in Melbourne is Dainty Sichuan Hot Pot. There is nothing much better on a cold winter's night than sitting in front of a bubbling yin yang pot of aromatic stock, dipping your favourite meats and vegetables into the boiling broth, then slurping the flavour-laden soupy goodness at the end. My go-to broth at Dainty is spicy chicken; it's chock full of numbing Sichuan pepper, herbal ginseng and a tonne of chilli. I love it so much that I decided to use it as a basis of inspiration to make my (sorta) Chinese chicken stew. It's warming, aromatic, as spicy as you like it, and with the addition of fistfuls of Asian mushrooms and tofu, it's a comforting and substantial meal that will make your house smell brilliant and your belly happy. 

The process involves roasting and then stewing. Why the extra step? More flavour, la! While it's true that you could probably throw the chicken in and cook it down without the roasting step, all those roasty chilli flavours and caramelised chicken skin give a greater depth of flavour in the overall dish, plus you kind of get two recipes for one if you stop at the roasted chicken, so what's not to love?

Ingredients

For the Chinese roast chicken part

1 large brown onion, peeled and sliced into 1.5cm rounds

1 free range, organic chicken (you get what you pay for)

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

1 thumb sized piece ginger, smashed

4-5 cloves garlic, smashed

2 star anise

1 tablespoon chilli flakes

1 teaspoon Sichuan peppercorns

1 teaspoon pink peppercorns

1/2 teaspoon white pepper, ground

2 long, red chillis, chopped in half, widthways

4-5 cloves, whole

For the stew

1 thumb sized piece ginger, finely chopped

2 cloves garlic, peeled and finely chopped

1/2 bunch coriander, trimmed and chopped (stems and leaves) - reserve some leaves for garnish

3 cups chicken stock

1 tablespoon Thai fermented chilli paste (or anything with a heap of dried shrimp and chilli in it)

1 tablespoons Lau Gan Ma chilli flakes in oil

2 teaspoons kecap manis

3 cups mixed Asian mushrooms (I like a combo of black fungus, shittake, enoki and shimeji)

1/2 block firm tofu, cubed into 1.5cm pieces

Steamed rice, to serve

Method

Chinese roast chicken.jpg

Preheat an oven to 200c. In a baking tray, place the onion slices evenly in the centre, as this will act as a trivet for your chicken (as well as add flavour). Thoroughly wash the chicken, pat the skin dry with paper towel and place the chicken on top of the onions. Pour over the vegetable and sesame oils and rub the entire outside of the skin, to evenly coat. Place the ginger and one star anise in the cavity and the garlic in the roasting tray. 

Sprinkle the chilli flakes and peppers, over the chicken, rubbing all over, to evenly coat. Throw in the remaining anise, fresh chilli and cloves into the baking tray and roast for 25-30 minutes, breast side up, until the skin is golden. Flip the chicken, continue to roast for 10-15 minutes, then turn down the heat to 170c and continue to roast for a further 20 minutes. Remove from oven and set aside until cool enough to handle. You could stop here, and you'd have a pretty cracking Chinese-spiced roast chicken, but we'll crack on, shall we?

In a casserole dish or heavy based pot on a medium heat, add a tablespoon of vegetable oil and the chopped ginger, garlic and coriander. Fry for 1 minute until aromatic, then add in the chicken stock. Once cool enough to handle, chop the chicken into pieces, discarding the central frame (leave the rest of the bones in, I think it gives the stew a better flavour but if you wish, you can remove the skin and meat from the frame and throw that in, sans bones).

Bring a kettle to the boil and pour about half a cup of boiling water into the roasting tray and use a spatula to scrape all the baked on flavours from the sides. Pour all of this spicy, chickeny goodness, along with any chunks of roasted onion and chilli, into the pot.* Place the roasted chicken pieces into the stock, along with the chilli paste (I'm obsessed with this one), chilli oil and kecap manis. Bring to the pot to a simmer, stir to combine and season to taste. After 5-10 minutes, add in the mushrooms and tofu, stir to combine, then reduce the heat and continue to simmer to reduce the stock to a thick, stewy consistency. Season to taste, then set aside to cool slightly. 

Serve with steamed rice, or if you like, mix the rice and the stew together, then serve. Garnish with fresh coriander. This will, as with any soup, stew or curry, taste better the next day. 

*This step will not only add a greater depth of flavour to your stew, but get you a head start on clean up. 

 

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Pozole Verde

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pozole verde

Every now and again, I become obsessed with a certain dish I'm introduced to. Case in point, Melbourne restaurant Mamasita's hugely underrated menu item, pozole. For the uninitiated, it's essentially a spicy Mexican soupy stew, usually made with maize grits (hominy), meat (chicken or pork) and flavoured with jalapeños, garlic, coriander and served, poured over shredded lettuce, avocado and radishes - so it's kind of like a soup and a salad in one bowl.

Mamasita's pozole sits there on the menu, largely overlooked in preference for more sexy and conspicuously Mexican dishes such as their delightful tacos de lengua (ox tongue tacos), but that's our loss. It's rich, soothing, spicy and basically the perfect warming soup for the cooler months, that maintains that bright, spicy, savoury, earthy flavour profile we love about Mexican cuisine. 

Here is an admittedly not-so-authentic (however delicious) version of pozole verde (this dish also comes in a red, or rojo version, aromatic with ancho and arbol chillies). It's at once light, bright and spicy flavours, but also rich and comforting. 

Ingredients

1 organic chicken

1 brown onion, peeled and roughly chopped

3-4 cloves garlic, peeled and sliced

1 tablespoon coriander seeds

1 tablespoon cumin seeds

2 tablespoons dried oregano

1 lime

2 green capsicums

2 fresh jalapeño chillis, tops trimmed

2 long green chillis, tops trimmed

1 tablespoon of chipotle in adobo (any good Latin or gourmet grocer will stock this)

1 x 400g tin cannelini beans, washed and drained (a substitute for hominy, mainly to thicken)

2 bunches coriander, washed thoroughly

1 tbs pickled jalapeños, drained

200g  tin tomatillos (if you can't get these, just use more cooking liquid from the chicken)

1/2 a ripe avocado, sliced just before serving

1/4 head of iceberg lettuce, shredded

3 red radishes, mandolined into thin slices, set aside in a bowl of water

1-2 tbs Greek yoghurt

A handful good quality tortilla chips (or you can fry corn tortillas in a little oil). I like the ones by La Tortilleria

Sea salt

Black pepper

Olive oil

Method

Wash the chicken inside and out, pat dry and set aside. In a large, heavy based pot on a medium heat, add a tablespoon of olive oil, then the chopped onions and garlic. Cook for 1-2 minutes until the onion begins to turn translucent. Add the coriander seeds, cumin seeds and oregano and continue to cook for 2-3 minutes or until fragrant. Add the chicken and enough water to cover it. Cut the lime in half, squeeze in the juice and throw in the squeezed fruit. Cover with a lid and bring the water to the boil. Remove the lid and reduce to a simmer, skimming any scum from the surface regularly.

pozole verde vegetables

Meanwhile, preheat an oven to 180c and line an oven tray with baking paper. Cut the top off each green capsicum and discard, along with the seeds. Place the capsicums cut side down on the tray, along with the green chillis. Feel free to throw in any random green vegetables as well - we added peas and cavolo nero. Drizzle the vegetables with olive oil and salt and the chipotle in adobo and cook for 20-25 minutes or until the vegetables are soft but have still retained their greenness. 

While the vegetables are cooking, place the drained beans onto a baking paper-lined baking tray, drizzle with olive oil and salt, place them in the oven and cook for 20 minutes. Set aside to cool.

Remove the green vegetables from the oven and place them into a blender along with the coriander (reserving a few leaves for garnish), pickled jalapeños and tomatillos. Blitz into a smooth paste, adding a little stock from the cooking chicken to thin out the puree. Season with salt to taste, then set aside to cool. 

Turn the oven up to 200c and once the chicken joints start to feel loose when you tug at them (about 45 minutes), carefully remove the chicken from the pot and place it on a baking paper-lined tray. Season with salt (and a little chipotle in adobo if you like), and roast for 15 minutes or until the skin is golden. Sift out and discard the limes.

Remove the chicken from the oven, allow to cool for a few minutes and then carefully shred the meat. Set aside the bones to make stock (waste, not, want not). Reserve some of the shredded chicken for serving, then add the rest of the chicken meat, skin and cartilage back to the pot with the cooking liquid. Add the roasted cannelini beans, then using a stick blender, carefully blitz the stock, chicken and beans into a smooth puree. Bring to the boil and reduce, if you want a thicker soup consistency. Otherwise, add the green puree to the blended chicken soup and stir well to combine. Taste and season with salt and pepper.

To serve, assemble the reserved shredded chicken, lettuce and sliced avocado in a soup bowl. Pour the hot pozole on top, and garnish with radishes, coriander leaves, a dollop of yoghurt and the tortilla chips. Serve immediately. 

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Pasta-free Lasagne with XO

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Pasta free lasagne

My Italian mother-in-law would probably have a heart attack for calling something 'lasagne' that contains no pasta, but seeing as my husband made this particular recipe with me, we'll let it slide. We decided to replace the pasta sheets with layers of eggplant and zucchini on account of coming home from the Australian Financial Review Top 100 Restaurant Awards in Sydney after an epic 4 days of eating everything in sight (we went to Sokyo, Billy Kwong, Icebergs, The Dolphin, Hubert, Hubert again, Fratelli Paradiso, Automata, Ester and Din Tai Fung, just so you get the picture) and wanted to eat healthier without feeling like we were missing out on life.  Everything else about this dish is legit though, including the very handy Italian mama kitchen tip of using leftover charcuterie bits and pieces to add depth of flavour to sauces and stews (we used njduia). Add to that the not-very-Italian-mama tip of adding a little XO into sauces that aren't necessarily of Asian influence, and you have one rich, complex sauce that works well on pretty much anything. 

Ingredients

Red sauce

1 leek, washed and finely sliced

3 brown onions, peeled and finely sliced

2-3 cloves garlic, peeled and finely sliced

50g njduia (or any leftover pieces of salami, pancetta or bacon fat, finely chopped)

1/2 bottle of red wine

2 tins crushed tomatoes

1 strong tablespoon of XO paste

Salt &  pepper.

 

The rest

1 large eggplant, mandolined lengthways into 5mm sheets

2 large zucchinis, mandolined lengthways into 5mm sheets

200g fresh ricotta

1 handful parsley leaves, finely chopped

1 fennel bulb, sliced

Sea salt flakes

Freshly cracked black pepper

Olive oil

Method

Preheat an oven to 180c. For the red sauce, heat a large saucepan on a low to medium heat, then add a good slug of olive oil. Add the leeks, onion and garlic and cook until softened but the vegetables haven't taken on any colour. Take this opportunity to season the base. Add in the njduia (or chosen salumi) to the pan, burying it amongst the vegetables. It'll begin to break down and render the fat out. Once this happens, mix everything vigorously to combine. After another 2-3 minutes, add the wine. Cook over medium high heat until reduced by two thirds and the mixture is glossy and thick. Add the tinned tomatoes and stir to combine. Once boiling, reduce the heat and simmer the sauce until reduced by about half and starts to take on a thick spoon-coating texture. Season with salt, pepper and XO to taste (this gives the sauce an umami punch and an extra dimension of flavour), then remove from heat and carefully transfer to a heatproof blender. Alternatively, you can use an immersion blender on it's highest setting. Blitz the mixture on high into a smooth puree, then set aside to cool slightly. 

Meanwhile, prepare the ricotta filling by combining the ricotta with the chopped parsley in a bowl, mixing well. If the mixture is too thick, add a little olive oil to the mix. Season well with salt and pepper, then set aside. 

Line a baking dish with baking paper. Spread a few spoonfuls of the red sauce into the dish, then top with a layer of eggplant. Top with an even layer of ricotta, then more red sauce, then a layer of zucchini. Continue to alternate layers of eggplant, red sauce, ricotta, and zucchini, finishing with ricotta on top. Lay the fennel slices on top and cover with a layer of baking paper. Transfer the dish to the oven and bake for 30 minutes. Remove the baking paper, turn the oven up to 200c and continue to cook for a further 20-30 minutes or until the top is golden and bubbly. 

Remove the lasagne from the oven and allow to cool and set before slicing, otherwise the whole thing will collapse. Serve the lasagne topped with Parmesan or pecorino, microplaned over the top, and a few basil leaves.

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Sticky Chai

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Let me start by saying that I am NOT an advocate of jumping on the superfood bandwagon. There are of course, ingredients that we know are better or worse for us, and as a food writer, identifying trends or the prevalence of a theme, ingredient or technique is part of the job and what makes something newsworthy (deservedly or not..ahem *cloud eggs*). 

Lately, turmeric has become a huge point of fascination in the western world, though anyone of Indian or South East Asian background might find it comical that this fantastic rhizome has reached 'superfood' status...we knew that already!

Whether fresh or dried, then powdered, this golden-hued wonder can be used in curry pastes, skincare preparations (a mixture of honey, greek yoghurt and turmeric powder makes a GREAT face mask) and gives rice a fragrant scent and a vibrant hue. Its benefits can be enjoyed in a multitude of ways, including soothing inflammation in the body (from arthritis to skin irritation), as a potent antioxidant as well as being anti-bacterial, anti-fungal. Turmeric also has a positive impact on cholesterol (any excuse to validate duck fat in my diet) and aids in digestion and gut health. 

This turmeric recipe is an excellent thing to make and store in your fridge as a paste - add a teaspoon of it to boiling water with a little honey to drink as a tea, brew it with almond milk as a latte, add it to your morning oats, you can even use it as a curry paste! PSA: speaking from personal experience, I would highly advocate wearing black when you cook with turmeric - it stains like crazy.

 

Ingredients

3-4 pieces of fresh turmeric (about 50g) (you can also use ground turmeric if you can’t find it fresh - about 1 heaped tsp)

1 large knob of fresh ginger, peeled (about 40g)

1 cinnamon quill (or 2 tsp ground)

1 tbs whole black peppercorns

5-7 green cardamom pods

3 star anise

1 whole nutmeg

4-5 whole cloves (or 1/2 tsp ground)

1 heaped tbs honey (you can use maple syrup to make this vegan, or if you prefer the taste)

A pinch sea salt

Method

In a pan on medium high heat, toast the dry spices until aromatic. Add the fresh turmeric and ginger and continue to dry toast for 2-3 minutes, then transfer to a blender (I use a Nutribullet). Blitz into a coarse mixture, the transfer into a bowl. Add honey and salt and combine well. Transfer to a sterilised jar or container and store in the fridge. To brew, heat 1 tsp of mixture per cup or your chosen milk in a small saucepan on the stove until aromatic. You can also add it to your favourite tea infused, top with boiling water and then add your chosen milk (I like oat milk for this), for creaminess. Sweeten to taste.

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Gluten Free Gingernut Biscuit Berry Crumble

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As seen on Channel 10's The Cook's Pantry

As seen on Channel 10's The Cook's Pantry

A lot of the food I cook for myself at home happens to err on the side of 'healthier'... simply because when I eat out, working on food shows or testing recipes, I'm not exactly going to not the pasta special, spit when judging cheese soufflé, or say no to the foie gras parfait.

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This berry crumble recipe came about one recent cold night when I felt like something warm and comforting without wanting to go OTT on the indulgence factor. I like to keep frozen berries on hand for smoothies, and quick snacks because they're a great way to get a sweet hit without reaching for the chocolate every time (not to mention, they're a great antioxidant and vitamin boost).

This recipe happens to be gluten free, but if that doesn't bother you, you can always substitute with your favourite sweet biscuits (milk arrowroot or shortbread would be ACE!). If you're dairy free, feel free to replace the butter with coconut oil, but work quickly with your hands, so it doesn't melt completely.

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Serves 1 sweet fiend or 2 normal people

Ingredients

3-4 gluten free biscuits

2 tbs almond meal

A good knob of butter

1 pinch ground cinnamon

1 pinch sea salt

1 cup frozen mixed berries

A drizzle of honey

Method

Preheat your oven to 180c. Place the biscuits inside a clean tea towel and using a rolling pin or a heavy saucepan, bash the biscuits up into uneven, crumbly chunks (you could use a food processor, but that'd be far too civilised and quite frankly, you want chunks of biscuit to exist, rather than a fine, uniform crumb). In a bowl, rub together the crushed biscuits, almond meal and butter with your fingers until it comes together as a coarse crumb. Add in the cinnamon and salt and lightly combine. 

Pour the berries into an oven proof ramekin. Drizzle with honey and top with the crumble mixture. Bake for 10-15 minutes or until the top is golden and the berries are bubbling and juicy around the edges of the ramekin. Serve with Greek or coconut yoghurt...or a little double cream if you're feeling like taking it there.