How to serve up a 'free from' Christmas feast: From nut-free turkey curry to ... trends now

Turkey, stuffing, mince pies and Christmas trifle – all delicious highlights of the festive season. But for the two million Britons who are hypersensitive to staple ingredients such as flour and milk, Christmas lunch can be like Russian roulette.

Just about every treat leaves you bloated, in pain – and perhaps running backwards and forwards to the toilet.

The number of Britons suffering allergies and intolerances has soared over the past decade, with up to a third of shoppers saying they must avoid certain foods.

Today, the annual market for 'free from' alternatives – usually made without wheat, dairy and egg – is worth £3.17 billion, rising by about one-and-a-half per cent every year.

All this means preparing dinner this year will, for many, be a headache. But The Mail on Sunday can help! We have crafted Christmas recipes for the most sensitive of eaters. Whether your problem is irritable bowel syndrome (IBS), gluten, dairy, eggs or meat – we've got your Christmas lunch covered.

Cooking times and temperatures are based on dishes put into the oven on their own. If there is more than one dish in the oven, increase the temperature by 10C.

Lemongrass and Ginger Turkey Curry

NUT-FREE

Boxing Day turkey curries are a favourite in many households. But for the millions who suffer from nut allergies, they are instead a no-go as most recipes are made using nut oils, cashew nuts or coconut, which can also trigger symptoms in some sufferers.

This tasty turkey curry is flavoured with fresh aromatic spices and uses butter instead of oil.

Serves 6

2 medium-hot red or green chillies 1 thumb fresh ginger, peeled 6 cloves garlic, peeled 1 thumb fresh turmeric, peeled (or a teaspoon of powdered) 4 sticks of lemongrass (white part only) 40g unsalted butter 3 large red onions, peeled and chopped Salt 300ml turkey or chicken stock 300g frozen peas (optional) 600g leftover turkey, sliced or diced 1 level tsp cornflour blended with 1 tbsp water 200g natural yogurt Lime wedges to serve

Bring a small pan of water to the boil and cook the chillies in it for 1 minute, then drain and de-seed.

Finely chop the chillies, ginger, garlic, turmeric and lemongrass.

Melt the butter in a large pan over a medium-low heat, add onions, season with salt and fry for 6-7 minutes until softened and translucent, stirring frequently.

Then stir in the aromatics and fry for another 3-4 minutes until starting to colour.

Puree all with the stock in a blender, then return the sauce to the pan.

Add the peas, bring to a simmer, cover and cook over a very low heat for 10 minutes. Stir in the turkey, cover and cook for another 5 minutes.

Blend the cornflour solution with the yogurt, stir into the curry and gently heat through until a few bubbles break the surface. Serve with lime wedges.

Greens with Gherkins

VEGAN/IBS-FRIENDLY

Tender greens make a perfect alternative to sprouts for those who suffer an irritable bowel, and spring onion greens and gherkins are used instead of bacon and chestnuts to cater for vegetarians or vegans. You can use any whole, leafy greens here. 

Serves 6

400g spring greens 2 tbsp extra virgin olive oil Salt, black pepper 2 bunches of spring onions (green parts only), sliced 1 cm thick 30g cocktail gherkins, rinsed and thinly sliced

Bring a large pan of water to boil. Cut central stem out of the leaves and slice them across about 5cm thick.

Add to the boiling water, cover (leaving a gap for steam to escape) and cook for 3 minutes, until almost tender. Drain and press out excess water.

Heat a tablespoon of oil in a large non-stick frying pan, add the greens, season and fry for a few minutes, turning, until heated through. Transfer to a serving dish.

Add another tablespoon of oil to the pan and fry onion and gherkin for about 3 minutes until onion is silky and starting to colour.

Spread over the top of the greens and serve.

Chestnut and Olive Stuffing

GLUTEN-FREE/IBS-FRIENDLY/VEGAN

Stuffing can be tricky for those avoiding gluten, as breadcrumbs often feature and wheat is common in sausage meat. Here, white rice assumes that role.

It is delicious when paired with punchy, IBS-friendly fennel, olives and chestnuts. If IBS isn't an issue for you, you can replace fennel with celery.

Serves 6

3 bulbs fennel or 300g celery, diced 3 tbsp extra virgin olive oil 1 tsp finely chopped or dried rosemary Finely grated zest of 1 lemon, plus a squeeze of juice 150g cooked and peeled chestnuts, sliced 1 x 250g packet cooked long grain white rice Salt and pepper 75g pitted green olives, sliced

Heat 2 tablespoons of oil in a large non-stick frying pan over a medium-low heat and fry fennel or celery for 8-10 minutes until softened and lightly coloured, adding the rosemary a few minutes before the end.

Stir in the lemon zest, chestnuts, rice and seasoning, then fry for a couple of minutes longer.

Stir in the olives and a squeeze of lemon juice.

Briefly pulse the

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