Serves 2 Persons Prep time 10 Minutes Cook time 15 Minutes Dietary info Low FODMAP, Gluten Free, Dairy Free Ingredients 1 Jar Bay’s Kitchen Stir-in Teriyaki Sauce 150g Pak choi, sliced into quarters 2 Chunky salmon fillets 150g Wild rice For the salsa: 200g Pineapple ¼ – ½ a red chilli, seeds removed and finely chopped ½ Tbsp maple syrup Squeeze of lime Small bunch of coriander, roughly chopped Sea salt and freshly ground black pepper Extras: 2 Tbsp sesame seeds, lightly toasted 2 Spring onions, green tops only, finely chopped Small bunch coriander, finely chopped Lime wedges M ..read more

Serves 2 Persons Prep time 10 Minutes Cook time 15 Minutes Dietary info Low FODMAP, Gluten Free, Dairy Free Ingredients 1 Jar Bay’s Kitchen Stir-in Teriyaki Sauce 150g Pak choi, sliced into quarters 2 Chunky salmon fillets 150g Wild rice For the salsa: 200g Pineapple ¼ – ½ a red chilli, seeds removed and finely chopped ½ Tbsp maple syrup Squeeze of lime Small bunch of coriander, roughly chopped Sea salt and freshly ground black pepper Extras: 2 Tbsp sesame seeds, lightly toasted 2 Spring onions, green tops only, finely chopped Small bunch coriander, finely chopped Lime we ..read more

Serves 4 Persons Prep time 5 Minutes Cook time 20 Minutes Dietary info Low FODMAP, Gluten free Ingredients 4 Boneless skinless chicken breasts 200g Sliced canned mushrooms (Champignons)* 2 Tbsp Butter 2 Tbsp Olive oil For the sauce: 1Tbsp Bay’s Kitchen Concentrated Vegetable Stock with 118ml boiling water 236ml Lactose-free heavy cream 113g Butter 65g Grated parmesan cheese 1 Tbsp Gluten-free flour ½ Tsp salt ¼ Tsp Black pepper To serve: Serve with pasta, potatoes or rice (optional)** Method In a large skillet add olive oil and cook the chicken on medium-high heat for 5-7 mi ..read more

Serves 4 Persons Prep time 15 Minutes Cook time 20 Minutes Dietary info Low FODMAP, Gluten free, Dairy Free, Vegan, Vegetarian Ingredients For the Vegan Meatballs: 180g Canned lentils* 80g 2 gluten-free bread slices 2 Scallions (only the green parts)** 2 Tbsp Gluten-free flour 2 Tbsp Ground flax seeds 1 Tbsp Mustard 1 Bunch fresh parsley For the Sweet & Spicy Sauce: 180g Bay’s Kitchen Tomato Ketchup 90g Light brown sugar 45g Maple Syrup 45g Soy sauce 1 Tsp Sriracha sauce Method To Make The Vegan Meatballs: To a bowl, add 2 tbsp of ground flax seeds plus 6 tbsp of ..read more

Following the Low FODMAP Diet can be really challenging, especially when trying to add variety to your meals and to know exactly what you can and cannot have. We have written this blog post as a useful resource for days where food feels like a chore, to make following the Low FODMAP Diet that little bit easier. We have included some brilliant and simple food swaps, to learn more about high FODMAP ingredients, we recommend downloading the Monash University app which tell you what ingredients to use and at what quantity.  Help! I miss Garlic... Garlic is in so many things and it’s no surp ..read more

Serves 2 Persons Prep time 15 Minutes Cook time 15 Minutes Dietary info Low FODMAP, Gluten Free, Dairy Free, Vegan Ingredients 1 Jar of Bay’s Kitchen Stir-in Katsu Curry Sauce 1 200g Block of extra-firm tofu, drained and pressed 50g Dried gluten free breadcrumbs 1 Tbsp cornflour Sea salt and freshly ground black pepper Vegetable oil, for frying For the carrot and radish pickle: 2 Medium carrots 1 Small bunch of radishes 2 Tbsp White wine vinegar 1 Tsp Caster sugar Sea salt and black pepper To serve: Fluffy White rice 2-3 Spring onions, green tops only, finely sliced Small ..read more

Serves 4 Persons Prep time 10 Minutes Cook time 20-25 Minutes Dietary info Low FODMAP, Gluten Free, Vegetarian, Vegan, Dairy Free Ingredients 400g Chopped tomatoes 300g Quorn mince 150ml Hot vegetable stock (use 27g of Bay’s Kitchen Concentrated Vegetable Stock with 150ml boiling water) 75g Black beans (tinned) (optional) 1 Medium courgette 1 Red pepper 3 Tbsp Tomato puree (ensure it’s plain not garlic flavoured) 2 Tbsp Garlic-infused oil 2 Tsp Dried coriander (or chop 30g fresh coriander and add at the end) 1 Tsp Chilli powder (can go mild or hot depending on your tolera ..read more

Serves 4 Persons Prep time 10 Minutes Cook time 20 Minutes Dietary info Low FODMAP, Gluten Free Ingredients 1 Jar Bay’s Kitchen Tomato & Red Pepper Chutney (30g per person for Low FODMAP serving) 1 Block of cheddar 1 Block of blue cheese 1 Block of red Leicester with black pepper 1 Camembert 1 Block of Wensleydale with apricots (max. 3 slices per serving)* Assortment of gluten free crackers 24 Grapes (max. 6 grapes per serving)** Lettuce leaves Method Heat oven to 200C/180C fan/gas 6. Unwrap the plastic wrapping on your camembert and remove any stickers or additi ..read more

My favourite part about Christmas is Boxing Day. Controversial I know, but I LOVE leftovers and all things cheese boards. To give you a helping hand this year, we have made a list of our top 5 leftover ideas, ensuring that these are all Low FODMAP – taking the worry out of the Christmas season. Cooking Low FODMAP doesn’t have to be any less delicious, believe me! With the help of the amazing Cook & Author Emma Hatcher (www.shecanteatwhat.com) we have so many recipes that you can cook up during Christmas & New Year!  1. Classic Turkey Curry What is better than the classic Turkey ..read more

Serves 8 Persons Prep time 1 Hour, plus defrosting of turkey Cook time 3 Hours 45 Minutes, including resting of turkey Dietary info Low FODMAP, Gluten Free Ingredients A few pouches of Bay’s Kitchen Chicken Gravy For the turkey: 4kg-5kg Free-range whole turkey, neck and giblets removed, defrosted and at room temperature Olive oil Sea salt and freshly ground black pepper 2 Clementines, halved Small bunch of thyme Small bunch of rosemary For the braised red cabbage: 600g Red cabbage (about half a large cabbage) 45g Light brown sugar 45g Apple cider vinegar 150ml Red wine 1 ..read more