Phil Vickery served up a tomato and bean curry with Jalapeno pepper and cheddar cheese cornbread on This Morning.

The ingredients are: 2 ripe tomatoes, 4 tbsp tomato puree, 10g gluten free vegetable stock cube, ¼ tsp dried chilli, Pinch of salt, 2 tbsp vegetable oil, 2 large onions, finely chopped, 4 garlic cloves, 1 tbsp gluten free Madras curry paste, 2 x 400g tins red kidney beans, drained well, Salt and ground black pepper.

For the Jalapeno coriander and cheddar cornbread: 360g gluten-free masa harina or fine cornmeal, 25g cornflour, arrowroot or tapioca starch, 3 tsp gluten free baking powder, 2 tsp bicarbonate of soda, 1 tsp salt, 100g strong cheddar cheese, grated, 25g chopped fresh chives, 25g chopped fresh jalapeno chillies, 25g chopped fresh coriander, 340g tin sweetcorn, 570ml buttermilk and 2 medium eggs.

Phil Vickery’s Essential Gluten-Free: 175 recipes that will revolutionise your diet. In association with Coeliac UK. book is available from Amazon now.