This was an instant hit in our house! Packed with flavour and easy to make it’s a winner. Once cooked you can leave it to cool to room temperature before sealing in a plastic container and storing it in the fridge overnight. Yummy and convenient!
1 tsp olive oil
1 red pepper
50ml milk (I used koko milk)
1 garlic clove
100g frozen peas
2 tbsp chopped parsley
Salt and pepper
Dice the potatoes and boil until cooked through.
Finely chop the onion and red pepper.
Heat the oil in a frying pan and add the onion and red pepper. Fry for 2 minutes, until just softened.
Add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges.
Crack the eggs into a large jug and whisk with the milk, a pinch of salt and black pepper.
Add the finely chopped garlic and cooked potatoes to the chorizo mixture and fry for another 2 minutes whilst gently stirring.
Add the peas and cook for another minute, until the mixture is hot.
Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top .
Fry without stirring, for 3-4 minutes until the edges begin to set.
Place the pan in the oven at 180 degrees C for 10-15 minutes or until the mixture is firm across the top.
Slide the frittata out of the pan onto a plate and serve.
Eating delicious food in stunning surroundings, what could be better? This beautiful restaurant served us up a delicious meal and catered for our dietary requirements brilliantly. Vegetarian, vegan, gluten free. They have it all! We had free from minestrone soup, lovely pizzas and tasty dairy and gluten free pasta (fusilli al ragu). Well worth checking out if you’re looking for a tasty meal.
Visit Amarone at 13 St Andrew’s Square, Edinburgh, EH2 2AF.
Mamma’s pizza was recommended to us by a vegetarian friend. We had a peek at the menu online and saw that they offered gluten free and vegan options so decided we had to give it a try. We were not disappointed! A delicious dairy and gluten free pizza, tasty vegan meatballs with pasta, milk alternatives for a lovely cuppa. Lots of yummy options and all that we ordered was delicious! We even got the name of the vegan cheese they use as it was that tasty! Definitely worth a visit!
Visit Mamma’s at 28 Grassmarket, Edinburgh, EH1 2JU.
On a pedestrian walkway in the new town not far from Princes Park we stumbled across this little gem of a restaurant. We ordered the meze platter for 4 people and explained the dietary requirements of our group (one dairy and wheat free, one vegetarian). Shortly after our food arrived, the sheer volume of it was incredible (two table extensions were needed). Each time a dish arrived the waiting staff informed us whether it was free from, vegetarian or contained the allergens/meat. I cannot fault the service. The free from dished included falafel, hummus, chicken drumsticks (made dairy free especially for us), patatas bravas, stuffed vine leaves and gluten free bread. We all enjoyed our fill and there was still lots left over which the restaurant offered to box up for us to take home. A lovely little place, well worth a visit!
Find Meze Meze at 71 Rose Street, Edinburgh, EH2 2NH.
We’ve found it virtually impossible to find a nice dairy and wheat free pasta salad that is ready made – shops just don’t seem to make or sell them. This recipe makes a delicious pasta salad which can be made and kept in the fridge for a couple of days. Perfect for a sunny day!
500g wheat free pasta (I use Sainsbury’s free from fusilli)
6 fresh tomatoes
4 cloves of garlic
Fresh basil (approx 10-15 leaves)
1 tbsp tomato puree
Salt and pepper
1 tbsp olive oil
Dice the tomatoes, and finely chop the garlic.
Heat the oil in a saucepan and add the tomatoes, garlic and tomato purée.
Fry whilst stirring for 5 minutes to soften the tomatoes.
Remove from the heat and add the salt, pepper and chopped basil.
Cook the pasta according to package directions, and rinse under cold water before draining.
Mix pasta with tomato mixture until well-combined and then refrigerate.
This delicious side dish adds a bit of extra flavour to your potatoes and is a favourite in our household. Super easy to make and can be varied. My youngest loves it with crispy fried bacon stirred through and my eldest likes a sprinkle of grated cheese on top. To speed up the cooking time I often boil the potatoes the night before so when I get home from work I have a therapeutic smashing session before roasting!
800g jersey royal potatoes
1 bunch spring onions
1/2 teaspoon paprika
3 tbsp olive oil
Salt and pepper
Boil the potatoes in a large pan of salted water for 12-15 mins until tender.
Drain , return to the pan and use a masher to smash them up, but don’t fully mash them.
Stir in the pepper and paprika.
Heat the oil in a roasting tin in the oven. Once hot, add the potatoes and toss them in the oil to coat.
Return the tin to the oven and roast for 20 mins.
Remove from the oven and stir in the spring onions.