“My son was diagnosed with coeliac disease when he was just two years old, so cooking gluten free has long been the norm for our family. But when my daughter, Rebecca came home from university, I found myself having to cater for both gluten free and vegetarian diets. I wanted the whole family to sit down and eat dinner together, but didn’t have the time to cook two separate meals, which is how the inspiration for my new book came about.

“Vegetarian, Hassle Free, Gluten Free is designed to make vegetarian, gluten free cooking accessible, with simple ingredients and recipes all the family can enjoy.

“You don’t have to be vegetarian though – my recipes can also be used to support a ‘flexitarian’ diet, or as sides to a meat dish. Or maybe you’re tired of using the same familiar recipes and want to try something new!

“One of my favourite recipes from the book is the broccoli and bean bake, because you can put almost anything in it and it will come out delicious. Most of the ingredients in the recipes can be chopped and changed, depending on what you’ve got in the cupboard.

“It’s a really versatile book, and writing it has made me fall in love with veggie cooking. I hope my readers will too!”

You can order Vegetarian, Hassle Free, Gluten Free online today. All proceeds from sales on our online shop will go to the charity.

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Sneak peak – try Jane’s Butterbean and broccoli Italian style bake

TIP: Taking part in Veganuary? You can make this recipe vegan by swapping the cheeses for a vegan alternative.

Jane says: “Dishes we can throw in the oven and prep in less than 10 minutes are my idea of heaven mid-week. This bake relies on ingredients I always have in the house or can very easily source from my local mini supermarket. It’s super tasty and can be on the table in a little over 30 minutes.”

Serves 6

You will need

21cm square baking dish

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 broccoli head, stems included, cut into bite-sized pieces (approx. 250g)
• 2–3 garlic cloves, minced
• 15g basil, chopped, leaves and stalks kept separate
• 50g chopped black olives from jar
• 50ml brine from olive jar
• 1 x 400g can chopped tomatoes
• 150g tomato passata
• 1 large jar of 700g large butterbeans or cans to make up about 500g drained weight, drained and rinsed
• 100g mature Cheddar cheese, grated
• 150g mozzarella cheese, grated
• sea salt and black pepper, to taste (be careful: both olives and cheese are salty)

Method

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Gently fry the onions in the olive oil until softened but not browned, about 3–5 minutes. Add the chopped broccoli, garlic and basil stalks, stir gently and fry off for another 3–4 minutes.
2. Add the chopped olives, olive brine, chopped tomatoes, tomato passata and drained butterbeans and stir to combine. Add the chopped basil leaves and season with lots of pepper and a pinch of salt.
3. Put the mixture into the baking dish, sprinkle evenly with the cheeses and place in the oven for 20–25 minutes, until the cheese is a lovely golden brown and the dish is bubbling.
4. Remove from the oven and leave for 10–15 minutes to cool a little before serving.
5. This is lovely served on its own, but with a big salad and The Best Extra Cheesy Extra Garlicky Bread (page 48) it makes a wonderful special meal.

Extract taken from Vegetarian, Hassle Free, Gluten Free by Jane Devonshire (£22, Bloomsbury Absolute)

Photography © Mike Cooper

If you enjoyed this recipe, why not try more? You can order Vegetarian, Hassle Free, Gluten Free online today. All proceeds from sales on our online shop will go to the charity.

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