Low Fodmap, low lactose, wheat free + gluten-free.
200g of gluten free wheat free flour mix.
90g of milk free margarine
Pinch of salt
(or 1 packet pastry mix for gluten free, wheat free pastry – this can contain chickpea flour, so make your own if you have problems with lentils and chickpeas)
pinch of saffron
4 tablespoons of water
1-2 red peppers
1 red chilli
1/4 teaspoon of turmeric
1/4 teaspoon of chilli powder
1/2 teaspoon of smoked paprika
1 oz of finely grated fresh parmesan.
Salt to taste.
Place a tablespoon of just boiled water into a cup and add the saffron, leave for approximately half an hour to release the colour and flavour.
Weigh out the flour, add salt (if not a packet mix) and rub in the margarine, add the water and saffron mix to the pastry. Bring the dough together, work it well – the better it is worked in, the easier you will find it to use.
Roll out the pastry on a well floured (gluten and wheat free!) board or roll between two sheets of cling film. Line the base of a flan ring/dish. Cut out circles or shapes for the top of the flan.
Break the four eggs into a bowl and mix well, add chilli powder, salt and turmeric, mix well.
Use a small amount of the egg mix as a wash for the base of the flan and the cut out shapes. Bake these for 15-20 minutes in an oven set a gas mark 5 or 190 degrees C. Also add to the oven a baking tray containing sliced pepper, finely chopped chilli, sprinkled over smoked paprika and spray oil. Place the peppers at the top of the oven till roasted.
Slice the courgette.
Cool the pastry, grate the parmesan. add the courgette to the base of the flan, then layer on the pepper. Pour over the egg mix, decorate with the pastry discs and sprinkle over the cheese. Cook at gas mark 6 or 200 degrees C, for approximately 20 minutes. Exclude the chilli if you find it too much for your digestion. Check your spices are wheat and gluten free if you need to.