Asparagus, Chicken, Wild Garlic and Rhubarb Three course meal

For us at Pure Flavour, raising awareness of Coeliac disease is doing what we always do.... getting gluten eaters and non gluten eaters to eat gluten free food that tastes just like the real thing!

So as usual by using as much local and seasonal produce, this is what I have come up with today and it really is so deliciously yummy.

Asparagus with Hemp Oil

Serves 2 - Gluten, Wheat and dairy free

A very simple starter, for us who are lucky to have some asparagus growing in the veggie patch, we go with a sharp knife and cup some most evenings at the moment!

250g of Asparagus

Drizzle of Hemp Oil (or other Extra Virgin oils that you like)

Sea Salt

Freshly ground pepper

Snap off the end where the asparagus naturally lets you and you are left with the best bit! Place all the tips into a bamboo steamer (you can use other steamers, but I get on best with these). Pop over a quarter full saucepan of boiling water for 5 mins (or longer if large stalks).

Pop asparagus into a pile on a slightly warmed plate, drizzle with hemp oil and liberally season with salt and pepper.

Such a delicious, nutritious and healthy starter.

Wild garlic stuffed chicken

Serves 6 - Gluten, Wheat & can be dairy free

This recipe is adapted from Sarah Raven's Garden cookbook my take on 'Alastair Little's chicken with coriander pesto'. Fantastic for a spring evening and left overs are brilliant for a picnic the next day as the flavours intensify as the chicken sits in the wild garlic pesto.

1.5kg boned local free range chicken

2 free range chicken breasts

4 slices of local streaky bacon

Large bunch of tarragon

Sprig of lemon thyme

2 cloves of garlic

1 glass of dry white wine

Local Extra Virgin Rapeseed Oil

Seasoning

A slice of lemon to serve

Pesto

50g freshly picked basil

150g freshly picked wild garlic

3 cloves of garlic

3 tablespoons of pinenuts

8 tablespoons of extra virgin rapeseed oil

3 tablespoons of finely grated parmesan cheese (just leave out if dairy free)

Preheat over to 200C/Gas Mark 6.

To make the pesto, pop all the ingredients except the cheese into a food processor, until finely chopped. Then fold in the cheese.

Flatten the deboned chicken and spread half of the pesto all over the inside. Then wrap the chicken breasts in 2 of the bacon slices and place these in the middle of the chicken pesto. Spread the rest of the pesto all over the chicken breasts and wrap the whole chicken around the breasts. Either secure with soaked cocktail sticks or sow up wtih string and big needle.

Into an oven proof dish or loaf tin that the chicken will just fit into. Put the herbs and unpeeled garlic into it, pop the chicken in and pour over the wine. Drizzle some Rapeseed oil over the bird, season with sea salt and pepper and place the rest of the bacon over the top. Cover with tin foil.

Roast for an hour and a half, but keep basting after an hour and remove the tin foil. Once cooked remove from the tin and let it sit for 1omins to rest in the tin foil. Then cut big thick slices and serve with a slice of lemon.

Heated Rhubarb with Booja Booja Vanilla ice-cream

Serves 6 - Gluten, Wheat and Dairy free

600g Rhubarb

4 tablespoons to Xylitol (or sugar)

Juice and zest of 2 oranges

Chop the rhubarb into 3 cm lengths pop into a saucepan, cover the base of the pan with orange zest and juice and add the xylitol (adjust the amount to suit your taste). Cook for 10 minutes. Serve with a large scoop of Booja Booja Vanilla Ice-cream - utterly delicious

See how many restaurants could also serve this delicious meal for those of us wanting or having to go without gluten, wheat and dairy. Delicious home cooked local and seasonal food as simple as that!