As UK lockdown measures are reduced it’s been nice to start venturing out. One of the first places I’ve headed to is The Flying Childer’s in Stanton-in-Peak where you can sit safely outside or inside to enjoy a lunch menu with plenty of vegan and gluten-free options.
The Flying Childer’s offers a lunch menu 12pm – 2pm weekdays and 12pm – 3pm on weekends and also runs meal nights and pizza nights.
I love the fact that vegan and gluten free options are always available. When I popped in for lunch this week I was able to choose from 3 vegan burgers (all gluten free and available on gluten free bread), jacket potatoes with vegan and gluten-free fillings and sandwiches including vegan fillings and available on gluten free bread. The Flying Childer’s offer 3 soups on their specials and ensures that one option is both gluten free and vegan. They have a selection of cakes including gluten-free and vegan options to eat in or take away!
If you decide to check out the amazing food options on offer at The Flying Childer’s speak to Ric and Sophie the friendly publicans who can point you to a gluten free beer and chat to you about vegan wines and spirits.
The lovely beer garden and authentic Peak District character makes this one of the most enjoyable places to spend time and the inclusive lunch menus make this the perfect find for vegetarians, vegans, coeliacs and those with any allergy concerns.
Chickpeas are a theme in my blog posts. Partly because they are tasty, healthy and packed full of protein to support my coeliac and vegan diet. This dish cooks chickpeas with a beautiful rose harissa paste and some lovely vegetables. It’s a meal I first had at my friend’s house and I love to recreate it at home.
Start by preparing your chickpeas. I use dried chickpeas so I soak and precook them until they are ready. Alternatively you can use ready to eat canned chickpeas.
Finely chop an onion (red or white) and add the onion to a large pan with a little olive oil. Saute until the onion is softened. Add finely chopped red pepper and continue to cook.
Once the pepper is starting to soften also add the chickpeas, cherry tomatoes (halved or quartered) and a tablespoon of rose harissa paste.
The rose harissa paste I’ve used is by Belazu and is suitable for vegans and coeliacs.
I also add a tablespoon of tomato puree. Keep the heat high for 10 minutes of cooking before turning down the heat and simmering for a 30 – 45 minutes so the vegetables cook slowly and take on the flavours.
When the chickpea stew is looking well cooked and there is little liquid left add chopped spinach and stir through to wilt.
I like to serve this with a dollop of coconut based yoghurt or humous and a gluten free pitta.
This is a super simple, slow cook curry which is perfect for a tasty tea.
Start with a large pan and add chopped onion and carrot, chopped garlic, red chilli, ginger, cumin, garam masala, chickpeas and tomato puree, fry in a little oil of your choosing (I’ve used coconut oil) and when sauted and softened it’s time to add liquid and cook for longer. If using the same pot then continue as usual but if you are using a slow cooker transfer into the pot.
Pour over almond milk and add a spoonful of turmeric powder then cover and leave to cook on a low heat for a couple of hours. About 30 minutes before serving lift the lid and stir through chopped fresh spinach.
I’ve tucked into this curry with a side of poppadoms. Yum!