Low FODMAP Five-spice chicken with ginger  also gluten free Low FODMAP Recipe Salmon kedgeree


200g/7oz raw salmon fillet or ready hot smoked salmon, flaked

1 bay leaf

30g/1oz lactose free butter

1 tbsp chives, chopped

pinch cumin

pinch turmeric

200g/7oz cooked basmati rice

lactose free single cream, to taste

1 egg, hardboiled, to garnish

fresh coriander, to garnish


If using raw salmon, cover the fish with cold water, add bay leaf, bring to the boil and turn off the heat - the fish will be cooked.

Drain the fish, then flake. Melt the lactose free butter and stir in the spices and the rice and fry for 2-3 minutes.

Add the flaked fish.

Pour in enough lactose free cream to make the dish moist.

Spoon into bowls, top with the hardboiled egg and coriander and serve.

Recipe adapted from: Good Food