Instead of the traditional thinly sliced white bread with the crusted cut off, how about trying this tasty alternative which is completely gluten free!

• Blanched asparagus
• Sliced ham, prosciutto, cooked bacon or deli meats of your choice
• Sliced red capsicum
• Finely sliced celery sticks
• Rocket leaves

Toss the blanched asparagus spears in a couple of tablespoons of olive oil and a sprinkling of parmesan cheese, salt and freshly ground pepper, and then place the vegetables on a slice of the cooked meat and roll up and secure with a tooth pick. Delicious for a light lunch, snack or a ‘take a plate” option.

• ½ cup dried red lentils (rinsed)
• 1 litre of chicken stock
• 400 g tin of tomatoes
• 2 bay leaves
• 3 cloves of garlic (crushed)
• 1/3 cup mild Indian curry paste
• 2 carrots
• 2 potatoes
• 1 stalk of celery

Combine the lentils, chopped vegetables and other ingredients in the crock pot and cook on low for about 6 hours. Season to taste and garnish with a spoonful of Greek yoghurt and some chopped coriander. Serves 4.