Let’s be honest, everyone loves a slice of pie occasionally… So we’re catering for all with this gluten, wheat and dairy free dish from Michelle Berriedale-Johnson.
This dish can be served as a casserole or as a pie — you just need to add a pastry
top to create the latter | Serves 6
- 400g/14 oz of your favourite gluten-free pastry
- 12 shallots
- 3 tbsp olive oil
- 400g/14 oz piece celeriac root
- 1 medium chicken or 6 chicken joints
- 1 fresh lime
- 400ml/14 fl oz coconut milk
- sea salt and freshly ground black pepper
- 3 courgettes
- 150g/5 oz fresh baby spinach leaves or larger leaves
- torn into small pieces
- 25g/1 oz corn or potato flour
- 1 egg (f you are making the pie)
1. Peel the shallots and put in a wide pan (big enough to take the chicken joints)
with the oil and cook gently.
2. Peel the celeriac and cut into small dice (the size of your thumbnail), add to
the pan and continue to fry gently for another 5 minutes.
3. If you are using a whole chicken, joint it then add the joints to the pan and
fry until lightly tanned on all sides.
4. Peel the skin from the lime and cut it into very thin matchsticks.
5. Add the lime peel and the coconut milk and season well, cover the pan and
simmer for 30 minutes.
6. Meanwhile, clean the courgettes and slice them thickly.
7. Add them to the pan along with the fresh spinach and continue to simmer,
covered, for another 15 minutes.
8. If you are topping the pie with pastry, heat the oven to 180C/350F/gas mark 4.
9. In a small bowl mix some of the cooking liquid into the corn or potato flour
until it makes a smooth paste.
10. With a slotted spoon remove the chicken and vegetables into a pie dish.
11. Add the remaining cooking liquid to the corn or potato flour, return to the
pan and cook gently for a few minutes, stirring continually, until it thickens.
12. Season to taste with salt, pepper and some of the lime juice and pour over
the chicken and vegetables.
13. If you are serving as a casserole, serve with an extra green vegetable and
rice or a mashed root vegetable.
14. To turn it into a pie, roll out the pastry. Top and decorate the pie with pastry
leaves or balls and brush with beaten egg.
15. Bake for 25-35 minutes or until the top is brown and crisp and serve with
an extra green vegetable and rice or a mashed root vegetable.
Find this recipe and more in Michell Berriedale-Johnson’s book: