Cooking For John
Gluten-free cooking for John began quite unexpectedly. Many years ago, he arrived for a birthday dinner, and, after a delicious three-course meal, he simply didn’t leave. From that moment on, our lives intertwined, and so did my culinary journey into the world of gluten-free cooking.
I owe a debt of gratitude to the renowned chef Nigel Slater. His recipes provided the inspiration for that first birthday dinner. The meal I prepared for John was a simple yet flavourful hot prawn starter, with lots of garlic, chillies and coriander. This was followed by Nigel’s iconic lamb shanks, slow-cooked in a rich red wine sauce with whole grain mustard, garlic, and rosemary, a dish I make at least once a year for celebrations. For dessert, we finished off the evening with another of Nigel’s recipes, his delightful strawberry mascarpone tart. And the rest, as they say, is history.
As a coeliac, John’s dietary needs were a new challenge. While many dishes could be adapted, I quickly learned the importance of careful label reading. Many sauces, especially pasta sauces, required homemade preparations to ensure they were gluten-free. Pesto, a kitchen staple, also needed attention.
One amusing incident occurred a few weeks into my gluten-free cooking journey. John pointed to a grater on the kitchen counter and asked, “What’s that for?” I was momentarily puzzled, as I assumed everyone was familiar with the concept of grating cheese. To my surprise, I discovered that John didn’t eat cheese at all! I had been adding Parmesan to the pesto he had been enjoying, despite the cheese!
Despite a few culinary missteps along the way, John and I are happily married. Although he may not be a fan of cheese, it means more for me to enjoy! Twelve years on I am still gluten free cooking for John!