Stressing about this for some reason!
She is coming for lunch and supper.
Lunch = baked spud, butter, selection of ham, cheese, salad? (I guess salami is not safe?) but Palma ham equiv might be ok?
Supper = chicken tray bake with Mediterranean veg (shallots, red peppers, green beans, new pots). Ok to add glass white wine? Or chicken stock?
Pudding = slices of fresh pineapple and mango with gluten free biscuits from supermarket?
I'm catering for other teens at the same time who usually exist on a diet of pasta and pizza but want them to enjoy their food too... .
This is the first time I have cooked for anyone with coeliac disease and (obviously!) don't want to make them ill. How careful to I have to be about cross contamination with chopping boards, knives etc? Any other pitfalls to avoid?
Thanks v much for any help/advice.