Recipes

By
Rachel Allen
Prep time
5 minutes
Difficulty
Easy
Cooking time
10 minutes
Servings
2
Ingredients
  • 1 tbsp sunflower oil
  • 25g butter
  • 75g mushrooms, quartered
  • squeeze of lemon juice
  • salt and pepper
  • 3 eggs
  • 1 tbsp milk
  • a good handful of baby spinach leaves
  • 1 tbsp finely chopped chives
By
Christine Bailey
Prep time
10 minutes
Difficulty
Easy
Servings
6
Ingredients
  • 2 ripe avocadoes, peeled and stoned, finely diced
  • ½ small red onion, finely chopped
  • Juice of 1 lime
  • Pinch of xylitol or caster sugar
  • ½ red chilli, deseeded and finely diced
  • Pinch of ground cumin
  • 1tbsp coriander, finely chopped
  • Salt and pepper to seaso
  • Nairn’s Gluten Free Oatcakes to serve
By
Mark Greenaway
Prep time
15 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
2
Ingredients
  • 100g haggis
  • 2 maris piper potatoes
  • 1 small turnip
  • 40g butter
  • 100ml milk
  • Pinch sea salt
  • Chopped chives (to garnish)
  • Rough Oatcakes (to serve)
By
Mark Greenaway
Prep time
2 minutes
Difficulty
Easy
Servings
2
Ingredients
  • 6 cooked and peeled king prawns
  • 1/4 iceberg lettuce
  • 1/4 cucumber, skin and seeds removed and cut into small dice
  • 3 cherry tomatoes cut into quarters
  • chives chopped (for garnish)
  • Fine oatcakes (for serving)
  • For the Marie Rose sauce
  • 3 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 pinch paprika
  • 1 teaspoon Worcester sauce
By
Christine Bailey
Prep time
20 minutes
Difficulty
Easy
Cooking time
20 minutes
Servings
12
Ingredients
  • For the cupcakes;
  • 2 large eggs
  • 100g coconut sugar or xylitol
  • 100g coconut butter or vegan spread
  • 1 large banana
  • 100g Gluten-Free plain flour
  • 50g gluten free Nairn’s porridge oats
  • 2 tsp. baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • For the oat crunch;
  • 30g coconut sugar or xylitol
  • 50g Nairn’s gluten free porridge oats, ground up roughly in a food processor
  • 1 teaspoon cinnamon
  • 2tbsp melted coconut oil or vegan spread, melted
  • For the salted caramel;
  • 75g vegan spread
  • 100g coconut sugar or brown sugar
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk
  • 2 Tbsp thick coconut milk from the top part of a can of coconut milk
By
Amanda Hamilton
Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
2
Ingredients
  • 1 roast chicken breast, chopped into chunks
  • Chop one small avocado or half a large avocado into small cubes
  • 2 spring onions stems, finely chopped
  • Small bunch of tarragon, roughly chopped
  • 2 tablespoons of crème fraiche
  • Squeeze of half a lemon
  • Pinch of salt
  • Pack of Nairn’s Super Seeded Oatcakes
By
Amanda Hamilton
Prep time
15 minutes
Difficulty
Average
Cooking time
20 minutes
Servings
2
Ingredients
  • 2 garlic cloves, crushed
  • 2 tablespoons coconut oil
  • 1 tin of chopped tomatoes
  • 1 tablespoon of tomato puree
  • Pinch of dried mixed herbs
  • 2 aubergines cut into thin slices
  • 50g grated parmesan
  • 1 egg beaten
  • 5 Nairn’s Rough Oatcakes, crushed
By
Christine Bailey
Prep time
10 minutes
Difficulty
Easy
Cooking time
15 minutes
Servings
4
Ingredients
  • 450g /1lb salmon fillets, skinless and boneless
  • 80g / 3oz Nairn’s gluten free oat cakes
  • 60g /2oz desiccated coconut
  • 2 eggs, beaten lightly
  • Pinch of salt and black pepper
  • 40g / 1 ½ oz rice flour
  • 4 tbsp organic mayonnaise
  • 2 tbsp sweet Thai chilli sauce

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