Gluten-free vege pie

1 Preheat oven to 180°C. Grease a 25x15x4-5cm deep ovenproof dish with spread and set aside.

2 To make pastry, sift dry ingredients into a large, chilled bowl. Add knobs of spread and using fingertips, gently rub spread in until mixture resembles fine breadcrumbs. Form a well in the centre and add 1 egg, whisked. Gradually add water to bring mixture together and shape into a ball. If dough is dry, add extra water.

3 Knead dough for 3 minutes or until smooth and well combined. Roll out between two sheets of baking paper until large enough to cover dish. Set aside.

4 To make filling, in a saucepan cook oil and garlic over a medium heat for 1 minute. Add courgette, broccoli, potato, kumara and carrot. Cook for 3 more minutes.

5 Combine cornflour with 1/2 cup water until smooth. Add cornflour mixture, stock and parsley to saucepan and simmer over a low-medium heat for 4 minutes or until mixture starts to thicken. Remove from heat and pour into prepared dish.

6 Remove 1 piece of baking paper from pastry. Place pastry on top of filling. Peel off other piece of paper. Pinch edges with a fork to seal. Beat the remaining egg and brush over pastry to glaze. Bake for 35-40 minutes or until golden. Serve.

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