Sle free gluten free

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Bring a large pan of water to the boil, add the pasta and parboil for 6–7 minutes – it needs to be about half-cooked. Drain the pasta and set aside. Mix the cornflour with a little milk until it’s the consistency of double cream. Put the milk into a saucepan and bring to the boil then reduce the heat to a simmer and slowly add the cornflour paste while stirring or whisking all the time. Keep stirring or whisking for a couple of minutes – the milk will thicken quickly but you need to make sure you cook out the cornflour. Remove from the heat and immediately add the Cheddar and Parmesan. Beat it in until you have a smooth, thick cheese sauce. Add the harissa paste and salt and stir in. Then add the partially-cooked pasta, stir through and place in a baking dish. Sprinkle a little of the extra Cheddar cheese over it and place in the oven for 30 minutes until golden and bubbling. This is best eaten immediately...but don’t burn your mouth on the cheese! Olive oil 4 x 150–200g cod loin fillets 12 cherry tomatoes 40g chorizo, chopped 75g chorizo, chopped 120g gluten-free breadcrumbs 10g fresh coriander, roughly chopped, plus extra to serve 5g fresh basil, roughly chopped grated zest of lemon 1 tablespoon olive oil Sea salt & freshly ground black pepper, to taste

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place all the crumb ingredients into a food processor and use the pulse setting to mix it all together. You don’t want a powdery crumb but something with a little texture. Alternatively you could finely chop the chorizo and mix it with the rest of the crumb ingredients. Put a little olive oil into the bottom of a roasting dish and place the cod on top, turning it in the oil so both sides are coated. Divide the crumb topping into four and press a portion onto each fish fillet, covering the top with a thick crumb. You might have a little left over – it just depends on the size of the fillets. Put the tomatoes in the roasting dish with the fish and sprinkle around the chopped chorizo. Place in the oven for 10–12 minutes until the fish is cooked through. Pierce the fish with a cocktail stick – if there is any resistance it needs another couple of minutes. Serve the fish with the roast tomatoes and chorizo from the pan along with some of the orange cooking oil. Then sprinkle some chopped coriander over it. I serve this with creamy mash and green vegetables or a lovely big salad.