Tag: dairy free

Sliced orange honey duck with orange segments, thyme and rice.

Orange Honey Duck

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What you’ll need

  • Oven
  • Hob
  • Frying pan large enough for the duck breasts
  • Oven dish
  • Heatproof mat
  • Serving spoon
  • Chopping board
  • Knife
  • Kitchen roll
  • Measuring teaspoon
  • Kitchen scales

Before you start

Ingredients

For 2 servings. Tick off ingredients as you go.

  • 2 x Duck Breasts (Duck fillets also work)
  • 3 Oranges
  • 120g Honey
  • 4-5 Thyme Sprigs
  • 2 Cloves of Garlic Or 1/2 teaspoon of granulated garlic (cloves are better but granulated garlic works)
  • Salt
  • Pepper

How to make it

Allow about 5 minutes to prepare and 25–30 minutes to cook, plus 5 minutes resting.

  1. Prepare the duck

    Pat both sides of the duck breasts dry with kitchen roll. Score the skin without cutting all the way through to the meat.

  2. Prepare the oranges

    Peel and segment 1 orange. Zest, peel and juice the remaining oranges. Set aside the juice and orange segments.

  3. Crisp the skin

    Place the frying pan over low-medium heat. Season the duck with salt and pepper, then place it skin-side down in the pan with no oil. Cook for 6–8 minutes, or until the skin is crisp and golden. Pour off excess fat, turn the breasts over and sear the meat for about 30 seconds.

  4. Transfer to the oven

    Place the duck skin-side up in the oven dish. The original method gives 5–8 minutes in the oven, but its oven temperature still needs confirmation before following this step.

  5. Make the orange sauce

    Return the frying pan to low-medium heat while the duck is in the oven. Add the honey, orange juice, zest, garlic and half the thyme. Reduce the sauce by about half until it starts to thicken. Add the orange segments and simmer until loosely sticky. Set the pan aside on a heatproof mat.

  6. Glaze and finish

    Remove the duck from the oven and generously glaze the skin with some of the sauce. The original method returns the breasts to the oven for about 5 minutes, depending on how well done you like them; duck fillets may need only another 2–3 minutes. The unconfirmed oven temperature also applies here.

  7. Rest and serve

    Allow the duck to rest for 5 minutes. I like to slice it and serve it over rice, with the sauce drizzled over the top.

Two honey glazed salmon fillets sprinkled with sesame seeds.

Honey Glazed Salmon

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What you’ll need

  • Air fryer
  • Shallow dish for marinating
  • Small mixing bowl
  • Whisk
  • Pastry brush for the honey
  • Measuring teaspoon
  • Measuring tablespoon

Before you start

Ingredients

For 2 servings. Tick off ingredients as you go.

  • 2 salmon fillets
  • 1 tablespoon coconut aminos labelled gluten-free and soy-free (or gluten-free soy sauce; this alternative contains soy)
  • 1½ teaspoons sesame oil (olive oil works too)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 tablespoon honey
  • 1 teaspoon sesame seeds
  • Chilli flakes (optional, for finishing)

How to make it

Allow about 5 minutes to prepare, 10 minutes to marinate and 10 minutes to air fry. About 25 minutes in total.

  1. Mix the marinade

    Place the salmon fillets in a shallow dish. In a small mixing bowl, whisk together the coconut aminos (or gluten-free soy sauce), oil, salt and pepper.

  2. Marinate the salmon

    Pour the marinade over the fillets and gently rub it over the fish. Place in the fridge and leave to marinate for 10 minutes.

  3. Start cooking

    Preheat the air fryer to 205°C. Take the fillets out of the fridge and carefully place them in the air-fryer basket, skin side down. Cook for 8 minutes.

  4. Add the honey glaze

    After 8 minutes, brush the 1 tablespoon of honey over the fillets. Sprinkle with the 1 teaspoon of sesame seeds and, if you like, chilli flakes.

  5. Finish cooking

    Cook for a further 2 minutes at 205°C. Cooking times vary with fillet size and appliance, so check the fish is thoroughly cooked.

Lime, Ginger & Chilli Salmon

Lime, Ginger & Chilli Salmon

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What you’ll need

  • Small bowl
  • Baking dish
  • Small spoon
  • Oven
  • Air fryer, if using the alternative cooking option
  • Measuring teaspoon
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 2 x 150 g Salmon
  • 6 tablespoons lime juice
  • 1 teaspoon chilli powder
  • 2 Teaspoons (tsp) soy sauce (gluten free)
  • 1 Teaspoon (tsp) finely grated ginger

How to make it

Allow about 5 minutes to prepare, plus 10–30 minutes or 1–3 hours marinating. Oven cooking takes around 25 minutes at 200°C. The recorded air-fryer cooking time is 10–12 minutes.

  1. Mix the marinade

    Mix the lime juice, chilli powder, gluten-free soy sauce and grated ginger in the small bowl.

  2. Coat the salmon

    Place the salmon in the baking dish. Gently spoon about 75% of the marinade over the top. Turn the salmon over and pour the remaining marinade over the underside.

  3. Marinate

    Leave the salmon facing down in the marinade. Cover and refrigerate for 10–30 minutes, or 1–3 hours if you have more time.

  4. Bake in the oven

    After marinating, preheat the oven to 200°C. Place the dish in the preheated oven and cook for around 25 minutes. Cooking times vary with fillet size and appliance; check the fish is thoroughly cooked.

Saffron & Thyme Chicken

Saffron & Thyme Chicken

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What you’ll need

  • Chopping board
  • Sharp knife
  • Bowl
  • Cling film or a bowl cover
  • Pestle and mortar
  • Fridge for marinating
  • Frying pan, griddle or BBQ
  • Hob
  • Kettle for the boiling water
  • Measuring teaspoon
  • Measuring tablespoon
  • Kitchen scales

Before you start

Ingredients

Tick off ingredients as you go.

  • 600g Chicken Breast
  • 40g of carefully stripped Thyme
  • 2 large pinches of saffron
  • 2 tbsp of boiling water
  • 2 large heaped tsp of crushed sea salt
  • 2 tbsp Garlic Oil
  • Ground black pepper
  • Olive oil for the frying pan or griddle (pan method only)

How to make it

Allow about 25 minutes to prepare and 10–15 minutes to cook, plus 1–5 hours marinating.

  1. Infuse the saffron

    Grind the saffron with the pestle and mortar. Pour 2 tablespoons of boiling water over it and leave for 20 minutes.

  2. Prepare the thyme and chicken

    Finely chop the thyme and cut the chicken into fillets.

  3. Mix and marinate

    Put the chicken in the bowl. Add the saffron water, thyme, garlic oil, crushed salt and a generous seasoning of pepper. Mix until all the chicken is coated. Cover and refrigerate for at least 1 hour.

  4. Prepare the heat

    Heat the frying pan or griddle over medium-high heat with olive oil, or preheat the BBQ.

  5. Frying pan or griddle

    Fry the fillets for 3–4 minutes on each side, or until golden brown and thoroughly cooked.

  6. BBQ alternative

    Cook for around 5–6 minutes on each side. Make sure the chicken is thoroughly cooked before serving.

Choosing protein powder with dietary requirements

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Reviewed and updated 21 September 2026.

Finding a protein powder can take a little more label reading when you have dietary requirements. This article originally featured Bulk products; the old prices and nutrition tables have been removed because they no longer provide a reliable buying guide.

What to check

  • Read the ingredients and allergen information for the exact flavour and pack you plan to buy.
  • Check any precautionary allergen statement as well as the main ingredient list.
  • Use the current pack for nutrition figures and serving sizes; do not assume different flavours have the same formulation.

Lactose-free and milk-free mean different things. Lactose intolerance concerns milk sugar, whereas milk allergy concerns milk proteins. A lactose-free dairy product can still contain milk protein. Cambridge University Hospitals explains the distinction.

Current product information

You can browse Bulk’s current protein range and its HydroBEEF product information. These are starting points for checking labels, rather than a guarantee that a product suits your needs. Contact the manufacturer if an allergen detail is unclear.