Known for bringing an Eastern flare to British classics, London-born Jane swept the competition back in 2016 with her ambitious flavours and unique take on national favourites. Uniting gourmet presentation with explosive flavour palettes, the below salad dish is no exception. Jane’s recipes are perfect those with a penchant for local produce that enjoy exploring the recesses of their local Halal supermarket and bulking out their spice rack.

Since winning the show back in 2016, Jane has uncovered a new-found love of cooking demonstrations. Alongside landmark career moments such as working with Michelin star Chef’s such as Michael O’Hare and Atul Kotcher and appearing on BBC Breakfast and Woman’s Hour, Jane’s main takeaway over the last 6 years has been her love of sharing her knowledge of food with others.

Spreading her culinary knowledge reached its pinnacle in 2018 when Jane released her first debut cookbook ‘Hassle Free Gluten Free’ off the back of her son Ben’s Coeliac diagnosis. Imparting over 100 gluten free recipes, Jane wanted to bring a “no nonsense cookbook” that destigmatised gluten free cooking and showed what could be achieved by simply making some minor tweaks to classic dishes. Always committed to making the delicious accessible to all, Jane’s recipes always have ingredient flexibility at their core.


Elevate your summer dining with Jane Devonshire’s gluten-free potato and Asparagus Frittata. Perfect for vegetarians, celiacs and the health conscious alike, this French-style reimagining of the denser British quiche is a harmonious blend of sautéed asparagus, tender potatoes, and aromatic herbs, delivering a burst of flavour without necessitating a trip to the gym. A meatless delight that is not only perfect as a no-hassle weeknight meal but also for picnics or light summer buffet plates, Devonshire’s frittata encapsulates the essence of the season while satisfying your palate and nutrition goals.





Prep Time

10 minutes

Cook Time

20 minutes


Frying Pan, Utensils, Chef's Knife, Cutting Board, Bowl


150g new potatoes
2 tbsp olive oil
1 medium onion
1 tbsp dried mixed herbs
100g asparagus stems
75g frozen petit pois
8 medium eggs
30g strong cheddar


1. Pre-boil and cool the new potatoes. Cut into bite-size piecesand place into a non-stick, oven safe frying pan with the olive oil, onionand mixed herbs. Season with salt, black pepper. Sauté on a medium heat until the onion is softened and potatoes start tobrown.

2. Snap bottoms of the asparagus and cut the stalks into 1cml engths (Leave the tender top parts whole and set them aside). Place the chopped stalks into the pan with the potato. Cook through for a further 1 - 2 minutes. Add in frozen peas. Continue to cook for 1- 2 minutes until they are cooked through.

3. Whisk the eggs together in a jug until whites and yolks are homogenous. Pourover the ingredients in the frying pan, gently stirring through. Sprinkle the cheese on top. Gently push into the mixture, making sure all elements are mixed in.

4. With a wooden spatula, start to pull the edges of the frittata into the middle letting the raw egg fall to the sides to cook. Make sure to push the filling back to the edge as well. Do this for a minute or two until you can see the frittata beginning to set. Work your way round the edge with a wooden spatula to make the edges neat. Keep the heat low assuring you don’t burn the underside. Keep doing so until you have a crisp, golden finish.

5. Place the asparagus tips atop the frittata, gently pushing them into the top.

6. If you have a grill, place the heat-proof pan under a hot grill until the top is a lovely golden colour. For those without an oven safe pan, use a large plate or board to put on the top of the frying pan. Flip upside down so the frittata falls onto the platter. Gently push it back into the pan and cook the flip side until golden.

7. Slice the frittata in to quarters and serve with a simple salad.