Gluten Free Day 2

Orange roast chicken with mash and peas • Photo by

I found this recipe in delicious magazine and had to give it a try. It was really easy to make and tastes great. I guess you could cook this with duck or fish and it would work just as well. although for this challenge were the budget is tight it’ll have to be the chicken legs this time.

Along with the peas and mashed potatoes this makes a great meal that anyone whether gluten free or not could enjoy.

Porridge or toast and lemon curd

Cheese salad sandwich

Orange roast chicken with olive gremolata and mashed potatoes with peas

Lime cheese cake

Orange roast chicken with olive gremolata
Recipe adapted from Delicious Magazine


2 Chicken Thighs
4 garlic cloves
Zest and juice of 1 orange
3 tablespoons of olive oil
Pinch of salt
1 teaspoon of sugar

A few thin slices of one of the oranges

For the Gremolata

100g olives finely chopped
1 garlic clove
1 red chilli
Zest of one orange
Spring of oregano or 1/2 teaspoon of dried
3 tablespoons of olive oil
1/2 tablespoon of juice from the orange
1/2 tablespoon of balsamic vinegar
Squeeze of lemon juice


Firstly Marinade the chicken for a couple of hours with the first ingredients.

Heat the oven to 190°C or Gas Mark 5, Take out the chicken from the marinade and in a little oil in a frying pan brown each side of the chicken pieces until golden.

In an oven proof dish transfer the chicken with it’s juices to the oven skin side up and scattered with the salt and roast for about 20 minutes.

Meanwhile Get the mashed potatoes and peas ready and make the Gremolata by mixing all it’s ingredients together in a bowl and set aside to infuse.

After the first 20 minutes lay some of the orange slices under the chicken and the rest on top. Spoon the cooking juices over the oranges and sprinkle a little sugar. Roast for a further 20 minutes until it is cooked.

Serve in the roasting dish with the gremolata on top and the accompanying vegetables.

Gluten Free Lime Cheese cake • Photo by

Lime cheese cake

250g gluten free digestive biscuit
100g butter, melted
1/2 teaspoon vanilla essence
550g soft cheese (hold back half a packet for lunch)
100g icing sugar
284ml pot double cream
1 lime Zest for topping and juice for inside


Grease a 23cm loose-bottomed tin and line the base with parchments

To make the base put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter.

Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for at least 1 hour to set firmly.

To make the filling place 600g soft cheese, 100g icing sugar and the vanilla essence in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined then add the lime juice.

Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set in the fridge for one hour or overnight.

Decorate with the Lime zest