Low FODMAP meals

Chicken katsu paired with turmeric rice, baked summer squash, and steamed cabbage.

Butter chicken served with black rice, baked courgette, grilled aubergine, and roasted tomatoes.

Ginger and tamari cod paired with carrot and coconut mash, steamed broccoli, and charred red peppers.

Mediterranean style cod paired with roasted tomatoes, steamed chard and carrots.

Beef meatballs cooked in tomato sauce paired with gluten-free pasta, broccoli, red peppers and chicory.

Edamame bowl with coriander and lemon quinoa, sautéed radishes, and steamed broccoli.

Coriander and lime tofu served with bombay potatoes, steamed spring greens and sautéed radishes.

Butter tofu paired with gluten-free pasta, steamed chard, roasted red peppers.

Grilled chicken thighs accompanied by steamed parsnips, cabbage, and red peppers.

Moroccan style chicken thighs accompanied by sweet potato wedges, steamed chard, and baked courgette.

Ginger and tamari cod accompanied by gluten-free pasta, roasted chicory, and sautéed radishes.

Honey and tamari salmon served with brown rice noodles, steamed bok choy, and sautéed beansprouts.

Asian beef strips paired with brown rice noodles, charred sweetcorn, steamed bok choy, and sautéed beansprouts.

Tempeh katsu served with turmeric rice, baked summer squash and steamed cabbage.

Edamame bowl with tricolour quinoa, roasted tomatoes, sautéed beansprouts, and steamed carrots.

Butter tofu accompanied by black rice, baked courgette, grilled aubergine and roasted tomatoes.

Greek style chicken thighs served with coriander quinoa, steamed runner beans and sautéed radishes.

Moroccan style chicken thighs paired with roasted red peppers, steamed carrots and green beans.

Lime zest salmon served with turmeric rice, steamed spring greens, and baked summer squash.

Mediterranean style cod accompanied by black rice, roasted red peppers, baked courgette, and grilled aubergine.

Tofu in tomato sauce paired with gluten-free pasta, steamed broccoli, charred red peppers, and roasted chicory.

Coriander and lime tofu accompanied by carrot and coconut mash, charred red peppers, and steamed runner beans.

Sticky tempeh served with brown rice noodles, charred sweetcorn, steamed bok choy, and sautéed beansprouts.

Sweet asian tofu served with tricolour quinoa, steamed green beans, baked courgette, and roasted red peppers.