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Tasty Sirloin Wraps

Serves 5

Tortilla wraps:

350g/ 12oz Gluten free flour
10g Yeast
350ml/ 12fl oz Boiling water
2 x 15ml tbsp Vegetable oil
1 x 5ml tsp Xanthan gum
x 5ml tsp Salt

Beef filling:

4 small Sirloins of beef
1 Red onion, sliced
2 Red peppers, sliced
1 clove Garlic, crushed
1 jar Passata
2 x 15ml tbsp Chili powder
1 Cos lettuce


6 x 15ml tbsp Sour cream
250g/9oz Mayonnaise
2 Limes

Preparation and cooking times
Prep 10 mins. Cook 20 mins

Make a paste from 225g/7oz of the flour, oil, yeast and water. Rest for 3 minutes and then add the remaining flour and all the rest of the wraps ingredients. Stir with a wooden spoon to form a sticky dough.

Knead on a lightly floured surface and divide into 5-7 pieces.

Roll each piece on a 10-inch circle of baking parchment to completely fill it.

Turn the parchment, dough side down into a large non-stick frying pan and cook gently for 2 minutes or until the dough starts to brown underneath, then using a spatula remove paper and turn to cook the other side in the same way.

For the filling, thinly slice the steak and fry in a hot oiled pan. Add the onions, garlic and pepper and stir fry together until the beef is cooked.

Pour in the passata and chili and continue to cook until almost dry.

Spoon onto the wraps and serve.

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Sweet Potato and Butternut Squash Soup with Coriander

Serves 4
1 tbsp olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato, peeled and diced
250g (9 oz) butternut squash, peeled and diced
1 litre (1 pts) vegetable stock
2 x 15mlsp (2 tbsp) chopped fresh coriander

Preparation and cooking times
Prep. 15 mins. Cook 25 mins

Cook the onion and garlic together in a large saucepan with the olive oil for a few minutes until soft but not brown. Add the cumin and continue cooking for one minute.

Add the butternut squash and sweet potato and continue cooking for two more minutes, stirring all the time.

Add the stock and salt and pepper to taste, allow to boil and then simmer for about 20 minutes, until the sweet potato is soft.

Carefully pour the entire mixture into the bowl of a food processor and blitz until smooth. Stir in chopped coriander and serve. The soup can be diluted with water if too thick.

Can be served hot or cold.

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Spicy Almond and Feta Quinoa

Quinoa makes an excellent substitute for couscous.Quinoa (pronounced keen-wa), is a small South American grain with a delicate, nutty flavour and looks a little like couscous. This dish can be eaten as a salad on it’s own or as an accompaniment to another dish.

Serves 4
1 tbsp olive oil
1 tsp ground coriander
tsp turmeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta cheese, crumbled
handful parsley, roughly chopped
juice lemon

Gluten-free and vegetarian

Preparation and cooking times
Prep.10 mins. Cook 15 mins.

Fry the spices in a 1 tbsp of oil for 1 minute to intensify their aroma. Add the quinoa, mix well and fry for a further minute until you hear gentle popping.

Add 600ml of boiling water and gently simmer for 10-15 minutes. When the water has evaporated the quinoa grains will have a while halo. Remove from the heat and allow to cool a little.

Stir in all the other ingredients and serve either warm or cold.

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