A FREE-FROM FEAST

Make sure no one misses out on the festivities with these recipes geared to special dietary requirements

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Mango and relish tuna rice stacks

YOU WILL NEED

✔ 50g finely shredded raw Brussels sprouts ✔ salt and pepper ✔ 1 orange ✔ 400g ready-cooked basmati rice ✔ 1 x tin tuna in olive oil ✔ vegan mayonnaise ✔ 1 avocado, smashed ✔ 1 mango, diced ✔ 30g Vadasz Hot & Sweet Jalapeno Relish ✔ handful fresh coriander, roughly chopped ✔ splash chilli oil (ensure nut-free)

DIRECTIONS

■ Season the shredded sprouts with salt and pepper, squeeze over the juice of about half an orange and grate over some zest.

■ Press the rice into two oiled ramekins, or use your hands to shape. Put onto serving plates.

■ Mix the tuna with some vegan mayonnaise and the smashed avocado.

■ Spread a layer onto each rice stack and top with the seasoned sprouts. Mix some diced mango into the Vadasz Hot & Sweet Jalapeno Relish and add to the rice stacks.

■ Garnish with coriander and a drizzle of chilli oil.

Herby roast pork loin with potatoes

YOU WILL NEED

✔ 600-800g organic pork loin, boneless and rindless ✔ sea salt and freshly ground black pepper ✔ 2 garlic cloves, lightly crushed with the side of a knife ✔ sage leaves ✔ 4 tbsp olive oil ✔ 1kg waxy potatoes, peeled and cut into 3cm chunks

For the stuffing ✔ 4 garlic cloves, finely crushed or chopped ✔ a few rosemary sprigs, leaves picked and finely chopped ✔ large handful of sage leaves, finely chopped

DIRECTIONS

■ Remove pork from fridge 1 hour before cooking to let it come up to room temperature. Season with salt. Preheat the oven to 270°C/250°C fan/gas mark 9, or as high as it will go.