Cristian says: “Smoked sausages with zuurkoolstamppot (a sauerkraut and potato mash) is perfect comfort food for a cold winter’s day. Be sure to use starchy (floury) potatoes here for a tender mash. Please ensure the sausages you use contain no gluten.”

Serves 4

Ingredients

• Sea salt
• 1.2 kg baking potatoes, peeled and cubed
• 600g sauerkraut, store-bought or homemade, drained
• 4 whole cloves
• 1 apple, peeled and sliced
• 2 tablespoons milk
• 60g butter
• 4 smoked sausages (140g each)

Method

In a large pot of boiling salted water, cook the potatoes until firm-tender, about 20 minutes.

Meanwhile, in a large saucepan, combine the sauerkraut and cloves and heat over medium heat for 20 minutes (just five minutes if using store-bought sauerkraut). Add the apple and stir for five minutes. Discard the cloves.

Drain the potatoes, return to the pot, add the milk and butter, and mash to create a creamy mixture. Stir the sauerkraut into the mashed potatoes

On a grill pan (griddle pan) or in a frying pan, heat the sausages for five minutes.

Divide the sauerkraut/potato mash among plates and serve with the sausages. 

Cristian says: “Thai yellow curry is not as well-known as Thai red and green curries, but is equally delicious. The lively yellow colour in the Thai curry paste comes from the fresh turmeric. Serve this vegetarian curry with basmati rice to round out the meal.”

Serves 6

Ingredients

• Salt
• 4 medium potatoes, peeled and left whole
• Peanut (groundnut) oil, for frying and deep-frying
• 200g yellow curry paste
• 5cm fresh ginger, peeled and minced
• 2 tbsp cane sugar
• 1 litre full-fat coconut milk
• 4 tbsp tamari
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 6 ears baby corn, fresh or canned, sliced
• 150g mushrooms, roughly torn
• 2 onions, thinly sliced
• 2 tbsp rice flour 
• 2 tbsp paprika
• 300g tofu, cubed, for serving

Ingredients

In a pot of boiling salted water, cook the potatoes until firm- tender, about 25 minutes. Drain and cut into cubes. Set aside.

Meanwhile, in a pot, heat two tablespoons peanut (groundnut) oil over medium heat. Add the curry paste and ginger and cook for two minutes. Add the sugar, one teaspoon salt, the coconut milk, and tamari. Simmer until the mixture has reduced by half, about 20 minutes. Use a hand blender to blend the sauce.

In a frying pan, heat two tablespoons peanut oil over medium heat. Add all the bell peppers and the corn and cook until the peppers are lightly browned, about five minutes. Transfer the peppers and corn to a bowl. Add the mushrooms to the pan and sauté over medium heat until they give up their liquid and the liquid evaporates, three to four minutes.

Pour 15 cm peanut oil into a deep Dutch oven (casserole) or deep-fryer. Heat to 180°C on a thermometer (or until a cube of bread thrown into the oil browns in 30 seconds).

In a small bowl, toss the onions slices with the rice flour and paprika. Add the onions to the hot oil and fry until golden brown and crispy, about four minutes.

To serve, divide the sauce among shallow bowls, add the sautéed vegetables, the tofu, and potatoes, and top with the fried onions. 

Cristian says: “Shoko, a beef stew from Ghana, is traditionally prepared with amaranth greens, but they can be replaced by spinach. The slightly bitter amaranth leaves go very well with the sweetness of the sauce and the intense flavour of all the spices. In Ghana this recipe is very spicy. Shoko is traditionally accompanied by some kind of starch, such as yam, plantain, or rice.”

Serves 4

Ingredients

• 6 tbsp extra-virgin olive oil
• 1kg boneless beef shank or knuckle, finely sliced
• 1⁄2 tsp light brown sugar
• 1⁄2 tsp ground cardamom
• 1⁄2 tsp freshly ground black pepper
• Sea salt
• 3 large cloves garlic, finely chopped
• 1 onion, finely chopped
• 400g tomatoes, seeded and chopped
• 1 green bell pepper, cut into strips
• 1 1⁄2 fresh red cayenne chilies, minced
• 2.5 cm piece fresh ginger, finely chopped
• 1⁄2 tsp coriander seeds, freshly ground
• 1⁄2 tsp cumin seeds, freshly ground
• 240ml beef stock
• 600g yam or potato, peeled and sliced
• 285g amaranth greens, stemmed and coarsely chopped

Method

In a soup pot, heat four tablespoons of the oil over medium heat. Season the meat with the brown sugar, cardamom, black pepper, and salt to taste. Add the beef to the pot and cook until browned, about five minutes. Transfer the beef to a bowl, cover, and set aside.

Add the remaining two tablespoons oil to the pot along with the garlic and onion. Sauté until golden brown, about two minutes. Reduce the heat to low and add the tomatoes and bell pepper. Cover and simmer for five minutes. Return the beef to the pot and add the chilies, ginger, coriander, cumin, and beef stock. Simmer for two hours.

Meanwhile, in a small pot of boiling water, cook the yam until tender, about 30 minutes. Drain and set aside.

In another small pot, bring 350ml water to a boil. Add the amaranth, cover, and cook for three minutes.

Reserving the cooking liquid, drain the amaranth leaves and stir into the spiced tomato/beef sauce along with two tablespoons of the reserved cooking liquid. Simmer for three minutes.

To serve, put the yams on plates and pour the shoko (stew) on top. 

The Gluten-Free Cookbook by Cristian Broglia (£35, Phaidon) is out now