The warmest welcome is a meal that everyone at the table can share, even if they have food intolerances.
With the festive season almost upon us, and conviviality in the air, now is a good time to plan a menu that offers everyone fantastic flavours, whether they are low FODMAP, vegan, gluten-free, or nut-free.
There is no one better to turn to for a menu that ticks everyone’s box than Georgia McDermott, the recipe developer, food stylist, photographer and creative force behind @georgeeats. “I have a laundry list of niche food intolerances,” she says.
McDermott knows from experience how to create an inclusive menu, but says planning is crucial. “First and foremost, it’s important to ascertain what sort of dietary requirements you are dealing with,” she says. “That way, you have a solid framework for the meal.”
Cooking for people with food intolerances doesn’t have to be daunting, because the rules of good cooking are always the same, McDermott says. “Fresh produce is undoubtedly the cheat code to a delicious meal. Bold, fresh herbs or juicy summer berries are the easiest way to elevate any meal to a whole new level.” And they’re in season and available at your local IGA.
McDermott’s dishes bring seasonal flavour while ensuring no guest is left out.
Festive favourites made easy
McDermott’s roast pumpkin with shiitake stuffing can be the best part of a festive meal. “Stuffing is just one of those things I could eat every day, and this is my new favourite way to serve it,” she says.
Her advice is simple: “My number one tip is always to prepare whatever you can. The pumpkin is easily roasted ahead of time, and the stuffing filling can be prepared ahead, too. This leaves you with about 10 minutes of active time and 20 minutes of oven time while you mingle with your guests.”
McDermott’s impressive roulade is also pre-prep friendly. It’s a true celebration of summer, and McDermott loves it for its effortless mix of flavour and adaptability.
“The star ingredients in my chocolate roulade are the fresh summer berries and chocolate,” she says. “I love a flourless chocolate dessert year-round because it seamlessly caters to multiple dietaries without feeling ‘free-from’.”
With the pumpkin roasted, the stuffing made, and the roulade ready to go, there’s no need to leave the party to spend time in the kitchen.
This season, do as McDermott does: lean on fresh, seasonal ingredients that cater for all, and the rest will take care of itself.
Roast pumpkin with herb and shiitake stuffing
Gluten-free, nut-free, lower FODMAP, vegan option
Prep 30 min
Cook 1 hr 30 min
Serves 6
Ingredients
1 medium butternut pumpkin, about 2kg
2-4 tsp neutral oil
Salt and black pepper
For the stuffing
75g butter, or dairy-free alternative
Small bunch of sage, woody stalks removed, leaves chopped
½ bunch of rosemary, leaves removed from woody stalk and chopped
½ bunch of thyme, chopped
50g shiitake mushrooms, finely chopped
Green part of 1 large leek, finely chopped
½ cup (125ml) low-FODMAP vegan beef stock, such as Massel
Greens of 1 bunch spring onions, about 150g
250g gluten-free bread, torn into chunks
For the glaze
2-4 tsp maple syrup
1 tbsp dijon mustard
Zest and juice of 1 lemon
Chilli flakes, to taste (optional)
1 pomegranate
Method
Preheat the oven to 180C. Halve the pumpkin lengthways or buy two halves for convenience. Rub with the oil and season. Roast the cut side for up to one hour until tender and golden. Cool slightly.
For the stuffing, melt the butter in a pan. Saute the herbs, shiitake and leek for three to five minutes. Add stock as needed. Stir in the spring onion greens, then the bread. Season and cook until the mixture is fragrant and slightly dry.
Whisk the glaze ingredients together. Scoop out about one cup of pumpkin flesh to make room for the stuffing. Brush the pumpkin with glaze.
Fill the cavities with stuffing, pressing down to compact. Return to the oven for 20 minutes until golden.
Scatter with pomegranate arils to serve.
Fudgy chocolate raspberry roulade
Gluten-free, nut-free option, low FODMAP option
Prep 30 min
Bake 15-20 min
Set 2 hr
Serves 6-10
Ingredients
For the sponge
200g light brown sugar
180g 70% dark chocolate
5 large eggs, separated
2 tbsp Dutch cocoa
¼ tsp fine salt
For the whipped cream option
250g whipping cream (regular or lactose-free), cold
25g icing sugar
½ teaspoon vanilla bean paste, or extract
Or
For a chocolate hazelnut mascarpone option
250g mascarpone, cold
75g Nutella (optional)
Pinch of fine salt
½ teaspoon vanilla bean paste
To finish
2-3 tbsp raspberry jam (optional)
250g raspberries, plus extra berries
Cocoa or icing sugar, to dust
Method
Preheat the oven to 170C. Grease and line a 33×23cm Swiss roll tin. Melt the chocolate in a bowl over simmering water, then cool slightly.
Whisk the egg whites with 50g of the sugar until glossy. Beat the yolks with the remaining sugar until pale, then fold in the chocolate, cocoa and salt. Gently fold in the whites until smooth.
Spread in a tin and bake for 15-20 minutes, until just set. Cover with a damp tea towel and cool for one hour.
For the cream filling, use cold cream and whip all the ingredients to stiff peaks.
For the mascarpone filling, beat the chilled mascarpone briefly, then fold in the Nutella, if using, and vanilla and salt.
Invert the sponge onto the baking paper, and peel off the lining. Spread with jam if using, then the filling. Top with 125g of raspberries.
Roll up tightly from a short edge, using the paper to guide. Chill for at least one hour. Trim the ends, decorate with extra berries and dust with cocoa or icing sugar. Remember: cracks are 100% expected here, so don’t be discouraged. Cover any cracks with more berries!
Shop for fresh, seasonal ingredients at your local IGA.
IGA is the Australian launch partner for the Guardian’s cooking and recipe app, Feast.
Download Feast on the App store for Apple iOS or Google Play for Android to follow each of these recipes step by step.
Dining and Cooking