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1. Chop the Chicken Breasts into chunks.
2. Heat some Oil in a large saucepan then add the Chicken, Asafetida, Garam Masala and Fenugreek. Fry until the Chicken is browned.
3. Add the Sugar and fry until the Chicken has just started to caramelise.
4. Now add the Crème Fraiche and Cherry Tomatoes, stir and top the contents of the pan up with boiling water until the ingredients are just covered.
5. Add the Bay Leaf, Star Anise and generously season with Salt and Pepper. Leave to simmer for 25 minutes.
6. Meanwhile, create a paste with curry powder by mixing it with a little water.
7. After 25 minutes, stir the curry paste into the curry then leave to simmer for a further 5-10 minutes.
8. When the curry has finished simmering, stir in freshly chopped Mint and Coriander and serve immediately with rice.

Be sure to check out my other low FODMAP recipes for more inspiration.

1. Place the Frozen Summer Fruits, Sugar, Mint and 280ml of White Wine in a blender.
2. Blitz the mixture until nice and smooth. Then pour into ice cube trays.
3. Freeze until solid - for at least 4 hours, or better still, overnight.
4. Once frozen, pop the ice cubes out into the blender. Add the Plain Ice Cubes and remaining 90ml of White Wine.
5. Use the ice crush function (if your blender has one) to blitz the contents. Otherwise, pulse the mixture until you have a slushie consistency.
6. Serve immediately, garnished with fresh Mint and enjoy.

For more cocktail recipes, check out how to make a Mojito.

1. Take the Eggs and separate the yolks from the whites – placing the whites in a large mixing bowl and the yolks in a small bowl.
2. Using either an electric hand whisk or food mixer, thoroughly whisk the egg whites until light and fluffy and they can hold their shape.
3. Beat the egg yolks together using a folk then fold into the whisked egg whites.
4. Melt the Butter in a large non-stick frying pan over a medium heat on the stove. Then spread the Egg mixture into the pan, making sure it’s of even thickness.
5. Cook for 1 minute 30 seconds on the stove, then place under the grill for another 1 minute 30 seconds to cook the top.
6. Place your favourite filling over one half of the omelette then fold it over. Serve straight away and enjoy.

For another omelette with a difference, try my Indian Omelette Recipe.

1. Sieve the Strong White Flour into a large mixing bowl. Then add the Cinnamon, Mixed Spice and Salt. Briefly mix together.
2. Cube the Butter then add to the mixing bowl. Work the mixture with your fingertips until you’re left with a consistency like fine breadcrumbs.
3. Make a well in the middle then add the Caster Sugar, Yeast, the Egg and warm Milk. Mix with a wooden spoon then form a ball of dough with your hands.
4. Pour in the Dried Fruit and briefly knead into the dough. Then place the dough on a floured work surface and knead for 5 minutes.
5. Cover the dough in a greased bowl for 1 hour 30 minutes to prove.
6. Next, separate the dough into 12 pieces and roll each piece into a ball. Squash slightly then place on a sheet of greaseproof paper. Cover and leave to prove again for 1 hour.
7. In a small bowl mix the Plain Flour with 2 tbsp of water to make a paste. Place into a freezer bag and cut a slit in it to make a piping bag. Then pipe crosses on the buns.
8. Place in an oven preheated to 220c/430f for 15-20 minutes. When risen and golden, remove from the oven.
9. Whilst still hot, brush each hot cross bun with Golden Syrup.
10. Leave to cool then your homemade hot cross buns are ready to enjoy.

Love baking? Check out my recipe on how to make a loaf of bread.

1. Finely chop the green parts of the Spring Onions (discarding the white parts). Then fry in a saucepan with a little Oil for 5 minutes.
2. Add the Rice, Chili Powder, Asafetida, Turmeric, Cumin and Oregano. Then pour in 250ml of boiling water from the kettle.
3. Stir the contents of the pan and leave to simmer for 15 minutes. Keep topping the rice up with water if it begins to dry out.
4. Meanwhile, chop the Red Pepper and mix into the saucepan along with the Peas (if allowed) when there’s 5 minutes of cooking time remaining.
5. When cooked, remove from the stove, stir in the Chicken then serve straight away.

Check out my other low-FODMAP recipes for more inspiration.

1. Peal and core the Cooking Apples then slice into wedges and place in a frying pan.
2. Pour in 45g Caster Sugar and squeeze in the juice from ¼ of a Lemon. Stir and leave to sweat for 10 minutes over a medium heat on the stove.
3. Then place the apples in a suitably sized dish for the pudding.
4. Make the batter by taking a mixing bowl. Pour in the Self-raising Flour, Butter and Cinnamon. Work the mixture between your fingers until you’re left with a consistency like fine breadcrumbs.
5. Add 20g of Caster Sugar, break in the Egg and add the Milk. Mix the ingredients together until combined and smooth.
6. Pour the batter over the apples then bake in an oven preheated to 170c/340f for 30 minutes.
7. When the batter is golden on top, the apple cobbler is ready to serve, going great with custard.

For more apple desserts, try my Apple Crumble Recipe.

1. Flour a clean work surface and roll out the Shortcrust Pastry until nice and thin.
2. Take 3 3-inch tart tins and line the inside of each tin with the Pastry.
3. Trim the tops then prick the base and sides of each pastry case. Then line each pastry case with some greaseproof or parchment paper.
4. Fill each case with baking beans then blind bake in an oven preheated to 180c/350f for 20 minutes.
5. Meanwhile, prepare the chocolate toothpaste filling by pouring the Caster Sugar and cubed Butter into a mixing bowl then cream together using a mixer or hand whisk.
6. In a separate bowl, mix the Skimmed Milk Powder with 75ml of Warm Water then add this to the bowl of creamed Sugar and Butter.
7. Pour in the Hot Chocolate Powder and Cocoa Powder then thoroughly combine all the ingredients together using a mixer or hand whisk until thick and smooth.
8. When the pastry cases are baked, remove from the oven and leave to cool – carefully remove the baking beans.
9. Once cooled, divide the chocolate toothpaste mixture into each pastry case then leave to chill in the fridge for a few hours. Then they’re ready to serve and enjoy.

Learn how to make your own shortcrust pastry – it’s easy!

1. Preheat the oven to 180c/350f.
2. Make the chips by cutting the Potato into chunky sized chip shapes. Then boil in a saucepan of water for 4-5 minutes.
3. Bake in a dish in the oven for approx 30 minutes, stirring regularly.
4. Meanwhile, roll out the Shortcrust Pastry and line a 5x4 inch pie tin. Prick the base and inside edges of the pie with a folk.
5. Line the inside of the Pastry with greaseproof or parchment paper. Pour in some baking beans and blind-bake for 15 minutes.
6. Also bake the Fish in the oven on a grill tray for 15 minutes.
7. Meanwhile, make the mushy peas by cooking the Peas in a saucepan of boiling water for 5 minutes. Then drain from their water.
8. Return the Peas to the saucepan, add the Butter then mash until you’re happy with the consistency.
9. Once cooked, remove everything from the oven and remove the baking beans from the pastry case.
10. Construct the pie by layering in the Mushy peas, Fish, Tartar Sauce, then top the pie off with the Chunky Chips.
11. Finally, place the pie back in the oven for a final 15 minutes to finish baking.
12. When the pastry turns golden and the chips are crisp, remove from the oven, cut the pie in half and serve straight away.

For another alternative, give my Fish Pie Recipe a try – baked in a creamy white sauce.

1. Begin by making the Chili. Peel and finely chop the Onion and Garlic.
2. Heat some Oil in a pan on the stove then fry the Onion and Garlic for 5 minutes.
3. Add the Minced Beef, Chili Powder, Cumin, Cinnamon and Oregano to the pan. Mix together and fry until the Beef has browned.
4. Add in the Chopped Tomatoes, Tomato Puree and crumbled Beef Stock Cube. Mix together then add boiling water until the ingredients are just covered.
5. Simmer for 20 minutes with the lid on. Then add the washed and drained Kidney beans. Leave to simmer for a further 10 minutes with the lid off.
6. Chop the Pepper into chunks and stir into the chili. Leave to simmer for a final 5 minutes.
7. Split the Chili between 4 Tortilla Wraps then tightly wrap each one up with the Chili packed in the middle.
8. Brown each Burrito on all sides in a frying pan with a little Oil.
9. Once done, serve straight away with a dollop of Sour Cream.

Love Chili Con Carne? Then you must try my Taco Fries Recipe.

1. Sieve the Self Raising Flour and Baking Powder into a large mixing bowl. Add a pinch of Salt and briefly combine with a wooden spoon.
2. Chop the Butter into cubes and add to the bowl. Use your fingertips to work the butter into the flour until you’re left with a consistency like fine breadcrumbs.
3. Briefly mix in the grated Cheddar Cheese then gradually add the Milk (taken from 150ml) whilst mixing, until you’re left with a soft/firm dough. You may not need all the milk.
4. Flour a clean work surface and briefly knead the dough for 30 seconds.
5. Roll the dough out to a thickness of 1.5cm then use a medium size cookie cutter to cut out 8 scones.
6. Place the scones on an oven tray lined with greaseproof or parchment paper then brush with Milk and sprinkle over some grated Cheese.
7. Bake in an oven preheated to 180c/350f for 15 minutes, or until risen and golden.
8. Leave to cook then serve and enjoy.

Best enjoyed with a nice cup of tea!