Allergen Free Recipe: Butternut Squash, Chickpea and Spinach Curry

Concerto Catering
5 days ago
4 min read

Written by Fiona Harrhy, Executive Chef & Founder of Concerto Catering

My Personal Experience With Food Allergies

When our son Oliver was first diagnosed with gluten intolerance - and later coeliac disease - it marked a turning point in how we approached food, both at home and in our business. We made the decision early on to adapt our cooking methods, starting with something simple but impactful: swapping traditional flour thickeners for alternatives like cornflour or arrowroot. This change, made years ago, means that a significant portion of our menus are naturally gluten-free as a result.

When it comes to pastry, we’ve experimented with various gluten-free recipes and products, and we now have a reliable selection to choose from - meaning even our pies can be made gluten-free without compromising on taste or texture.

At the heart of our food journey is a deep belief that people with allergies or intolerances shouldn’t feel like they’re missing out. We’ve seen first-hand what a difference it makes when food is inclusive, and that principle guides everything we do in the kitchen.

fiona and son ollie, who has food allergies — Fiona and Oliver Harrhy

Behind the Scenes: How We Handle Allergens in Our Kitchen

As our kitchen works with all 14 major allergens, it’s absolutely essential that we are meticulous in how we prepare allergen-free dishes. We take this responsibility incredibly seriously - not only during our daily end-of-service clean-downs, but also between every single dish we make.

Our astuteness in this area is reflected in our consistent 5-star Scores On The Doors food hygiene rating. We even achieved a 5-star rating for our temporary pop-up Christmas store on Bromley High Street last year - a pretty impressive feat!

For those who are not familiar, Scores on the Doors is "a hygiene rating system used by local authorities to determine how food outlets store, handle and prepare the food they distribute to the public". The rating looks at hygiene, safety, protocols, compliance, amongst other things and 5-stars is the highest accolade.

5-stars on Scores On The Doors for Concerto Catering — 5-stars on Scores On The Doors

We use designated allergen-safe equipment, including our clearly marked purple chopping boards and knives, which are stored separately to prevent any risk of cross-contamination.

Our aim is always to ensure that guests with allergies or dietary restrictions have safe, delicious alternatives - not just an afterthought. For many, living with a food allergy isn’t a choice; it’s a necessity with serious health implications. That’s why we believe it’s so important to distinguish between personal dietary preferences and medically required exclusions - and to cater with compassion and care for both.

The Problem With 'Free From'

The big issue with ‘free from’ foods is the price. While it's great that producers and supermarkets have started to recognise the needs of people with allergies and intolerances - even dedicating full aisles to 'free from' products - the cost is often eye-watering.

Take tortillas, for example. Traditionally, these were made from corn and were naturally gluten free. But now that they’re labelled as such, they’ve become significantly more expensive. Bread is another one. Yes, things are improving, but the price gap is still outrageous. A standard loaf of Kingsmill soft white bread costs around £1.30 for about 16 slices (crusts included). A gluten free loaf of Genius soft white bread? £2.75 for roughly 12 slices. That’s more than double the price for less product - and for families managing coeliac disease or gluten intolerances, especially with children, that adds up quickly and unfairly.

The truth is, naturally gluten-free food isn’t the issue. Fresh fruit, vegetables and most unprocessed meats are all safe. If you’re a confident cook, you can make wonderful gluten-free dishes, breads, biscuits and bakes at home for far less. But let’s be honest - who has the time to bake bread every week?

At the time of writing, Aldi have launched their own range of ‘free from’ products, which is a promising step - but they’re still trialling it in select stores. Let’s hope other supermarkets follow suit and make these essentials more accessible for everyone.

couple checking the ingredients list on food at a supermarket

ALLERGEN FREE RECIPE: Butternut Squash, Chickpea and Spinach Curry

One of my favourite allergen-free recipes is my Butternut Squash, Chickpea and Spinach Curry. It’s a simple dish, yet it packs so much flavour that it’s often the first to disappear at any buffet! With its curried spices and a coconut milk-based vegan sauce, it’s free from all 14 main allergens - making it a real crowd-pleaser.

We start by cubing the butternut squash and marinating it in our own blend of curry spices and herbs. Meanwhile, we gently fry chopped white onions with the same spice mix and a little oil. Once the onions have softened and turned a mellow colour, we add the chickpeas, stirring them through so they soak up all that wonderful flavour.

After about 10 minutes, we add the marinated butternut squash to the pan, stirring regularly to prevent it from sticking. Once everything is nicely sautéed, we pour in vegetable stock and coconut milk, allowing the curry to simmer and cook out the rawness of the spices.

After around 45 minutes, we stir in freshly washed baby spinach leaves and season the sauce with salt and pepper. If needed, a little cornflour can be added to thicken the sauce into a silky consistency.

Serve this fragrant curry with freshly cooked rice - or even spooned over creamy mashed potatoes for a comforting twist. Honestly, it’s a game-changer: simple, hearty and so delicious.