For the kebabs, cut the vegetables into neat pieces to fit in the kebabs. Cut the steaks into thick chunks. Whizz the marinade ingredients together in a food processor and pour over the meat. Allow the steaks to marinate before assembling the skewers. To make the kebabs, alternate the meat with the vegetables to create appetizing and colourful kebabs.

Next, prepare the gluten-free polenta according to packet instructions. Melt the butter together with the herbs, infuse on low heat for a few minutes allowing the flavours of the herbs to develop. Strain the butter and mix in the polenta together with a spoon of parmesan. Spread over a lined baking tray and level smoothly. Sprinkle with the remaining cheese. Allow to cool completely. Cut the polenta into chips and grill, bake or fry until golden.

For the dip, put the blue cheese over a bain-marie until melted. Remove from the heat, gently whisk in the fresh cream, yogurt and honey. Crush the walnuts and mix in the sauce.

In a food processor, mix the flour, salt and baking powder. Add the oil and coconut milk and whizz into a soft dough. Sprinkle extra flour onto a work surface. Form the dough into a disk and cut into 8 pieces. Roll into balls and cover to prevent a skin from forming. Place a dough ball between 2 sheets of plastic and flatten with a rolling pin to form a tortilla. Repeat with the remaining balls. Heat a non-stick frying pan over medium heat and grease lightly with olive oil. Cook tortillas for 2 minutes on each side.