You can’t beat a bit of stuffing with your roast chicken and this low FODMAP version pleases the palette. Its adaptable to other flavours so whether you’re into sage and onion or Lemon and Thyme this recipe can give you what you want.

Ingredients:

1 Large Leek (Green Parts Only)
1 tbsp Butter (or Dairy Free spread for Vegans)
A glug of Garlic Infused Oil + More for later
80g Wheat and Gluten Free Breadcrumbs
Pinch of Salt and Pepper

For Sage and Onion add:
A small handful of sage (less if using dried)
1 tsp Asafoetida

For Lemon and thyme add:
grated lemon rind (to your taste)
A good sprinkle of Thyme

For Parsley and Thyme add:
A handful of parsley (less if using dried)
A handful of Thyme (less if using dried)

Method:

1. Using the green parts of the leek, give them a really good wash to remove any dirt and grit and chop quite finely.
2. Put the oven on 180C.
3. Get a heavy based frying pan on a medium heat and add the butter and garlic infused oil. When the butter has melted add the leeks and gently cook on a low heat until soft.
4. Add the breadcrumbs and stir them through the leeks. Continue stirring for a minute or two until the breadcrumbs look golden and take off the heat.
5. Add in some salt and pepper to your own taste.
6. Add the rest of the ingredients according to which flavour you want and give it all a good stir.
7. Put the amount of mixture you plan to eat into a ramekin and pour over a small amount of garlic infused oil. If you have a spray, even better.
8. Place the ramekin on a baking tray and place in the oven for around 10 minutes until the top looks golden.
9. Your Stupendous Stuffing is ready to eat. If you don’t eat it all with your roast dinner have it for lunch the next day with the leftover roast chicken, dijon mustard mayo and watercress on sourdough bloomer.

Additional notes:

Portion up the left over stuffing mixture into sealable freezer bags, label and freeze. When ready to use, defrost overnight in the fridge, decant into a ramekin and spray on garlic infused oil. Bake in a preheated oven for 15 minutes until golden on top.

Asafoetida is widely used in Indian dishes. Its available in a ground power format amongst the popular spice jars in the supermarket. Its quite pungent on the nose but when added to food gives an onion like taste so is perfect for when you need to add an onion hit to your dish. I use it as a flavouring in curries. Its also considered a digestive in that it reduces gas which makes it perfect for IBS sufferers.