Ingredients-

• 1 gluten free pizza base 9 inch
• 4 tbsps  tomato puree
• Flavour Fusions of your choice 4 tbsp
• 2 medium onions sliced thinly
• A handful of frozen sweetcorn
• 1 pepper deseeded and sliced
• 5 mushrooms sliced thinly
• A handful of olives  (optional)

Potato Wedges

• 2 medium potatoes washed and cut into wedges
• 1 large sweet potato  washed and cut into wedges
• 1 tbsp olive oil or coconut oil
• 4-5 tbsp of Flavour Fusion of your choice

Method

Heat oven to 220 degrees Celsius or Gas mark 6.

Place wedges on baking tray  and toss in oil and Flavour Fusions.

Cook for 25 minutes until golden brown.

Cover pizza base in tomato puree and sprinkle 2 tbsps of Flavour Fusions over the base.

Arrange all the veggies  over the top.

Sprinkle the remaining 2 tbsps of Flavour Fusion on top of the pizza and bake for the same time as the wedges.

INGREDIENTS

• 250G GLUTEN FREE SPAGHETTI
• 2 ONIONS PEELED AND DICED
• 3 CLOVES OF GARLIC PEELED AND  SLICED THINLY
• SMALL PIECE OF GINGER DICED
• 1 TSP CHILLI FLAKES
• FEW DROPS OF SESAME OIL
• FEW DROPS OF TAMARI TO TASTE
• FRESH CORIANDER
• 2 TBSPS GARLIC FLAVOUR FUSION

METHOD

Cook pasta as suggested on packet, drain and drizzle with sesame oil.

Meanwhile gently fry onion and galric in a little sesame oil then add ginger and cook for a further few minutes until onions and fgarlic are golden brown.

Toss pasta and onions, garlic and ginger together.

Add chilli flakes, sprinkle tamari and Flavour Fusion Garlic and mix thoroughly.

Garnish with fresh coriander and serve.

Ingredients for the Casserole :

• 3 medium onions sliced
• 2 large carrots sliced
• 2 large parsnips sliced
• 3 turnips diced
• 1 green pepper sliced
• 1 tsp yeast extract
• 1 pint of vegetable  stock
• 1 tsp himalayan  pink salt
• 1 cup of soaked and  cooked  chick peas
• 1 tin of organic tin of tomatoes or 6 large fresh tomatoes  sliced
• Handful of Mushrooms
• 2 tsp paprika
• 1 tbsp balsamic vinegar
• 5 tbsp Chilli Flavour Fusion
• 2 tbsp organic coconut oil

Ingredients for the Flavour Fusion Garlic Bruschetta:

• 4 slices of gluten free wholemeal  bread preferably  homemade
• 1 small clove of garlic peeled
• Drizzle of extra virgin olive oil  for each slice of bread
• 4 tbsp  of  Flavour Fusion Garlic or Chilli or Original

Method :

In a large heavy based casserole dish heat the coconut oil over a medium heat.

Add all the vegetables and cook slowly with a lid on, Stirring occasionally .

Add the balsamic vinegar, salt, yeast extract, and paprika. Mix well and add tomatoes, stock and Flavour Fusion .

Turn heat down  and simmer for an hour or alternatively  bake in oven at gas mark 6 or 180 degrees Fahrenheit for 1 hour.

When the vegetables  are tender the casserole  is cooked.

Make the Bruschetta  by toasting the bread.

Scrape the garlic cloves over the toast then drizzle olive oil over the toast and sprinkle  1 tbsp of Flavour Fusion Garlic on each slice.

Serve casserole with Bruschetta  and Enjoy!

Fantastic for a cold evening. ☺

Ingredients:

1 Cauliflower cut into florets

3-4 tablespoons of Flavour Fusion of your choice

4 tablespoons olive oil or coconut oil

Method:

Preheat oven to either 200 degrees celsius or gas mark 5.

Place cauliflower florets in a large basin.

Add oil and toss until cauliflower completely covered.

Add Flavour Fusions and coat the cauliflower.

Place on a baking sheet and cook for 25-30 minutes on the top shelf of the oven until golden brown.

Serve immediately.