This recipe makes a lovely dinky cheesecake, just enough for 6 portions. It can be adapted to any flavour or colour, but even the basic vanilla version is absolutely wonderful.
In a heatwave, which was shortlived but ever so hot this Summer, I am sent running from the kitchen, seeking out no-cook meals wherever possible. This Asian-inspired “zoodle” recipe (aka courgetti) is a particular favourite. It makes for a perfect Summer supper, enjoyed ideally in the garden with a glass of something crisp and chilled to accompany.
When supplies are running low in our house we often have a few staple ingredients hiding in the fridge- bacon, cheese and potatoes. This recipe makes use of them to very tasty effect and will accommodate whatever fillings you have to hand.
On discovering some overripe bananas lurking in the fruit bowl and a few sorry-for-themselves carrots, I pondered if these two ingredients would marry together in a cake, they make delicious desserts in their own rights after all. I tweaked my gluten free carrot cake recipe and hey presto! DELICIOUS!
Cookies which taste good and are oat free to boot are not usually readily available to buy. These will certainly satisfy many a craving! You can vary the flavour but swapping the choc chips for sultanas or cranberries or try subbing the cream cheese for peanut butter and add in some extra chopped nuts.
Incredibly easy and very, very moreish. The combination of Indian spices with Cypriot cheese is an absolute winner and I urge you to try it! Perfect as a side dish on curry night or as a snack for a party.
If you can, make this in advance – at least a fortnight and ideally up to 3 months before C-Day – and keep it fed with brandy. By the time the big day comes it will be moist, boozy and fruity, and all ready for its marzipan/icing party dress. In a pinch it can be made and served once cool, it will be a little more crumbly but still delicious.
Of all the desserts a crumble has to be the most classic, warranting little by way of introduction. Simply serve warm with custard, cream or ice cream. Once you’ve cracked this recipe, and it really is gloriously simple, why not mix it up with different fruits and spices – pear and ginger, rhubarb and vanilla or apple and plum?
It feels very satisfying indeed to create your own pizza from scratch, crafted with toppings to your exact liking. This recipe is so simple it can be whipped up for a midweek meal, and not only is it gluten free (of course!) but also free from dairy, and provided you keep the toppings suitable it can also be vegan – why not host a free from pizza party?!
‘Tis the season of eggs and whilst I’m yet to be convinced that there’s an egg dish to rival the classic soft boiled and soldiers, I do think this Mexican-inspired brunch comes very, very close. There’s a little bit of stove work required to begin with, but the rich smoky tomatoes are well worth the effort.
Up there with freshly baked bread, perfect pizza and a sausage roll – proper Yorkshire Puddings are one of the holy grails of gluten free cooking and eating. Luckily, they really aren’t that hard to achieve at home, honestly! And, if you have a yorkie master in the family they will already have the main principles down pat.
With the weather turning distinctly Autumnal and our neighbours kindly sharing their plentiful harvest with us, I felt rather in the mood for something pork and apple-y. My husband, on the other hand, was craving ribs. But how to marry our cravings? Cider seemed the only answer. And what a result! Sticky, sumptuous, falling off the bone ribs that are finger-lickingly satisfying. And it’s so unbelievably easy to prepare that it’s definitely set to become a midweek staple. We devoured these with sides of sautéed kale and sweet potato wedges – cut the potatoes (skin on) into wedges, drizzle with olive oil and a sprinkle of salt and pop into the oven for the last hour of cooking time and they will be ready right on cue.
On our recent minimoon in Cornwall, fish tacos became the staple diet of my new husband. Available in almost every beachside eatery, this recipe pays homage to his favourite version, devoured in St. Agnes. Share them out for a snack or starter, or serve 3 as a substantial main course. Not only are the 100% corn tortillas recommended here gluten free, but they are also more authentically Mexican.
Alongside the gluten free wedding cake that I made for our big day in July, we also indulged in a fabulous cake of cheese – I must say huge thanks to Harry at Love Cheese for his help! Naturally we have found ourselves with several large hunks of Black Bomber Cheddar stashed in the freezer, which to me simply serves as the perfect excuse to bake these savoury scones. They are particularly delicious served warm with lashings of butter or alongside a bowl of tomato soup.
Gluten free and a sneaky vehicle for veg these are brilliant for transporting to a picnic. They also make a great staple for lunch, needing nothing more than a simple green salad to accompany them. You can vary the filling to suit your mood and the seasons; keep the egg and crème fraiche mixture constant, and mix it up with combos such as sundried tomatoes & mozzarella, cheddar cheese and bacon, or smoked salmon & dill.