Step 1 Place a heavy-based saucepan over a medium heat. Spray with oil. Fry leek, spring onion and ginger for 2 minutes, or until soft. Add broccoli and cook for another 2 minutes, stirring occasionally.

Step 2 Add coconut cream, stock and water. Simmer for 15 minutes until broccoli is tender.

Step 3 Cool slightly. Season with pepper and purée in a blender. Return soup to saucepan. Gently reheat. Pour into individual bowls. Serve with soy yoghurt (if using).

Allergy-friendly dinner party for six

Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone's taste buds at the same time!

Entreé: Creamy broccoli soup
Main (Option 1): Salt and pepper chicken
Main (Option 2): Gluten-free vege pie
Side: Bacon, beetroot and lentil salad
Dessert: Sorbet sandwich