Gary's cooking page


Over the years I have spent many hours cooking; more so when I was told that I have a intolerance to gluten. Most of my recipes do not contain gluten and very few have added salt. Some are suitable for vegans and vegetarians.


One of the things you may notice is that when I cook I will not use low fat, low sugar etc as I feel that if you want to cook with a product you should use the 'real' ingredients.


The other rule that I normally use is that I if I cook vegan or vegetarian I will not use 'meat substitutes' as part of the fun of cooking is discovering new ingredients.


I have recently started baking, see my baking page for recipes. Finally I want to start cooking my own gluten free breads as the ones on the market are dreadful; ditto flatbreads.

Cooking In Thailand
Chicken with chili

Slow cooked chili chicken with brown rice



For this recipe you will need: chicken, mixed peppers, garlic, vine tomatoes, fresh coriander, chili flakes and brown rice. .


I used about 1.5 teaspoons of chili flakes – I normally use fresh chilis in cooking but for this recipe I felt that flakes would give it a more subtle taste. In terms of garlic I used five cloves but you could use less or more; remember that there is no salt in this dish. .


Start with boneless chicken thighs; brown in the pan with some olive oil. Cut the peppers into random sized pieces. Remove the tomatoes from the vine and cut into quarters. Add to the chicken along with about 500ml chicken stock. .


Cook on high for about three hours and then add the rice and cook until rice has absorbed the liquid to your satisfaction. .


potato bake

Potato, onion and mushroom bake




  • 250g mushrooms
  • Three baking potatoes
  • Three onions
  • Three medium eggs
  • Cheddar cheese
  • Olive oil
  • .


    Roughly chop the onions and mushrooms, place in a pan, drizzle with olive oil and gently saute until mushrooms are cooked and onions are soft.


    Meanwhile boil potatoes, when cooked mash with the three eggs.


    Once onions and mushrooms are cooked grate cheese into mixture until it looks creamy.


    Place cooked mushrooms in a oven proof dish, top with the potatoes and cook in oven until golden brown; you can grate cheese on top for a more luxurious topping!

    Rice with peppers and mushrooms

    Cayenne & paprika rice with peppers, sweetcorn and mushrooms



    I devised this dish as I wanted something light for the evenings rather than eat highly processed foods which I had been doing. I also needed it to be gluten free and vegan so that I could try it out on work colleagues. .



  • 250g mushrooms
  • three peppers; red, orange and yellow
  • 150g long grain rice
  • 400g tin sweetcorn
  • 1 bunch spring onions
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • Olive oil

    Place rice in a pan of boiling water, stir, cover and leave for 20 minutes. I used to have huge issues with rice but once I followed this rule I have never have any problems with gloopy rice. Once cooked to al-dente rinse under hot or cold water, place to one side.


    Whilst the rice is cooking put approximately 1 tbsp olive oil in a separate pan. Slice the onions, add to pan and fry over a low heat until soft. Add the garlic, stir for one minute and remove from the heat.


    Finely chop the peppers and mushrooms. Add these to the onions along with the sweetcorn cayenne and paprika. Cook over a low heat for about 10 minutes.


    Once the rice is cooked and drained add to the remaining ingredients. Can be served hot or cold, on its own, with fish or chicken.




    Chicken with honey and mustard


    This is a recipe that I have adapted from various ones that I cooked in the past. Originally it was made with pork but I recently cooked a recipe of ‘mustard chicken with parsnips’ and it has been adapted from that.


    Use chicken breast or thighs; I hate chicken legs. Brown the chicken and place to one side whilst you prepare the rest of the ingredients, which are:


  • Mushrooms
  • Peppers – mixed
  • Spring onions
  • Chicken stock

    Roughly chop the above and add to the chicken with about 300ml stock. Cook either in a casserole dish or slow cook.


    To check that the chicken is cooked I always tear apart. In terms of amounts; that varies depending upon how many you are cooking for… be proportionate.

    Sweet potato tray-bake with sweet potato skins

    Sweet potato tray-bake with sweet potato skins


    This recipe is based upon sweet potato burgers that I found in a vegan cookbook. I found that the burgers were too big, also I did not want to waste the skins. Although it can be eaten on its own it makes a lovely accompaniment to fish or chicken.


  • 1 kg sweet potatoes
  • 400g black beans
  • 400g sweetcorn
  • Olive oil
  • Chilli flakes

    Cut the sweet potatoes in half, drizzle on olive oil and cook in a moderate oven until the potatoes are soft. Put to one side and allow to cool.


    When cooled scoop out the flesh and place in a mixing bowl; put skins to one side.


    Mix the potato with the sweetcorn and black beans; add chilli flakes to taste, you can leave these out.


    Place mixture in a oven proof flat dish and set to one side.


    Take the skins and the baking tray that was used to cook them and sprinkle liberally with ground black pepper and, if you like, salt.


    Cook both in a moderate oven until the skins crisp up and the bake has a nice golden colour.

    Onion dahl

    Onion Dhal


    This is my version of onion dhal. Be warned; if you do not like garlic, avoid this. I would normally put in at least four cloves, if not more!!


    To make it I use onions, garlic, a selection of pulses, more garlic, fresh coriander, tomato puree and, just in case there is not enough garlic, garlic pickle.


    You need to cook the onions very slowly in olive oil; I only use extra virgin. I never use any other type of oil in my cooking. You cook the pulses; I will always change the water after the first boil. I also like my pulses ‘al dente’.


    When onions and pulses are cooked, add the coriander and garlic pickle and cook for few minutes just to take the rawness from the puree.


    This can be used as a sandwich filling but also goes with any type of meat. It is gluten free and suitable for vegans and vegetarians. You will also notice that, as with a majority of my recipes it contains no added salt; do not worry, my cooking has never been accused of being tasteless or lacking salt.




    Garlic & tabasco prawns with mushrooms and spring onions


    This recipe came about one Sunday. I had some mushrooms and spring onions left over from another dish that I was cooking. I felt that they did not go with the dish that I had intended them for. I had some prawns and hit upon this.


  • Prawns
  • Mushrooms
  • Spring onions
  • Garlic
  • Tabasco

    Slice the mushrooms and saute in a pan with olive oil, garlic and tobasco. Chop and add the spring onions. Cook these for a few minutes. Add the prawns; I use ready peeled frozen. I can't be bothered with peeling my own: That's why we have Sainsbury's. Other supermarkets are available! Cook for a few minutes until prawns are hot. Serve and enjoy.


    I have not put amounts as this varies depending upon the number you cook for. Always use lots of fresh garlic.



    Carrot and Ginger soup


    I made this after finding some reduced ingredients in my local supermarket. The ingredients were baton carrots; reduced to 39p per bag. I bought two.


    There was also some pre-sliced squash and sweet potato at 78p.


    For flavour I decided upon fresh ginger; about 3cms.


    Cook all together until carrots are soft using vegetable stock cubes; check ingredients as some may not be suitable for coeliacs. Blitz and then serve


    How much stock you use depends how thick you like your soups; I like mine gloopy!


    Carrot soup

    Crustless quinoa, courgette and parmesan quiche


    I adapted this recipe from gluten free burgers. It is still gluten free though it now has a kick!


    To make the dish you will need:

  • 170g grated or shaved parmesan
  • 80g quinoa
  • Courgettes – two
  • Chili flakes
  • Two eggs
  • Vegetable stock
  • 250ml gluten free stock

    Line a baking tin with one of the courgettes – sliced into thin strips. Rinse the quinoa and then add to the stock – cook until all juice absorbed


    Dice the other courgette and mix this with the parmesan


    Beat one of the eggs with the yolk from the other; whisk the white of the other egg. Add chilis to taste


    Mix all together and then cook until top is firm, I normally use baking paper as I then turn over and place back in the oven until base is firm.

    Crustless quinoa, courgette and parmesan quiche



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