recipes

Pear & stilton salad

Pear & stilton salad

Portions:4
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Ingredients

  • 100 g watercress
  • 2 heads of chicory sliced
  • 3 pears cored and sliced
  • ¼ cucumber sliced
  • juice of 1 lemon
  • ½ teaspoon clear honey
  • ½ teaspoon gluten-free wholegrain mustard
  • 2 tablespoons extra virgin olive oil
  • 100 g Stilton cheese rind removed and crumbled
  • 2 tablespoons chopped walnuts

Instructions

  • Toss together the watercress, chicory, pears and cucumber and place on a serving plate or in a large salad bowl.
  • Whisk together the lemon juice, honey, mustard and olive oil in a small bowl, then drizzle over the leaves.
  • Sprinkle over the Stilton and walnuts and serve.

Notes / Tips / Wine Advice:

For Stilton & pear soup,

melt 15 g (½ oz) butter in a pan, add 1 chopped onion and fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml (1½ pints) gluten-free vegetable stock and bring to the boil, then reduce the heat and simmer for 15–18 minutes until the pears are tender. Using a hand-held blender, blend the soup until smooth. Return to the heat and crumble in 125 g Stilton cheese and stir until it melts. Add a squeeze of lemon juice and season to taste. Serve sprinkled with 1 tablespoon chopped chives. Calories per serving 268

Nutritional Information

Calories: 295 kcal
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Course Fruit / Nuts / Salad
Diets Gluten Free

Instant summer berry sorbet

Instant summer berry sorbet

Portions:4
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Ingredients

  • 300 g 10 oz frozen summer berries
  • 400 ml 14 fl oz raspberry yogurt
  • 6 tablespoons icing sugar

Instructions

  • Tip the frozen berries, yogurt and icing sugar into a food processor or blender.
  • Whizz until blended.
  • Scrape the mixture from the sides and blend again.
  • Spoon the sorbet into 4 chilled glasses or bowls and serve immediately.

Notes / Tips / Wine Advice:

For frozen berries with white & dark hot chocolate sauce,

divide 400 g (13 oz) frozen mixed berries between 4 chilled serving plates or shallow bowls. Melt 75 g (3 oz) gluten-free plain dark chocolate and 75 g (3 oz) gluten-free white chocolate in 2 separate small pans. Whip 150 ml double cream until soft peaks form. When ready to serve, drizzle the hot chocolate sauces over the frozen berries and serve immediately with a dollop of the whipped cream. Calories per serving 496

Nutritional Information

Calories: 178 kcal
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Course Dessert / Fruit
Diets Gluten Free

Mango & passion fruit roulade

Mango & passion fruit roulade

Portions:6
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Ingredients

  • 3 large egg whites
  • 175 g 6 oz caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white wine vinegar
  • 3 tablespoon icing sugar
  • 200 g 7 oz fat-free Greek yogurt
  • 1 large ripe mango peeled, stoned and diced
  • 4 passion fruits pulp only

Instructions

  • Line a 23 cm x 33 cm (9 inch x 13 inch) Swiss roll tin with nonstick baking paper.
  • Whisk the egg whites in a large clean bowl until frothy and doubled in size.
  • Add the sugar a spoonful at a time and continue to whisk until thick and glossy.
  • Mix together the cornflour and vinegar in a small bowl, then whisk into the meringue mixture.
  • Spoon into the prepared tin and gently level the surface.
  • Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30 minutes until the meringue is just firm.
  • Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.
  • Dust another sheet of greaseproof paper with icing sugar and turn the meringue out on to it, discarding the damp sheet.
  • Peel off the lining paper.
  • Spread the yogurt over the meringue, then sprinkle over the mango and passion fruit pulp.
  • Using the paper to help, roll up the roulade from one short end.
  • Transfer to a serving plate, seam down, and sift a little icing sugar over to serve.

Notes / Tips / Wine Advice:

For mango & passion fruit brûlée,

divide 1 large ripe peeled, stoned and diced mango and the pulp of 4 passion fruits between 6 ramekins. Top each one with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. Calories per serving 113
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Course Dessert / Fruit
Diets Gluten Free

Elderflower poached pears

Elderflower poached pears

Portions:4
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Ingredients

  • 125 ml 4 fl oz elderflower and pear or elderflower and apple cordial
  • 500 ml 17 fl oz apple juice
  • 2 teaspoons lemon juice
  • 4 large pears peeled, cored and quartered
  • pinch of saffron threads

Instructions

  • Mix the cordial, apple juice and lemon juice in a small, deep saucepan.
  • Bring to a gentle simmer and add the pears and saffron.
  • Simmer gently for about 25 minutes or until the pears are tender.
  • Remove from the heat, cover and leave to cool completely in the poaching liquid.
  • Carefully remove the pears with a slotted spoon and divide into 4 serving bowls.
  • Ladle over the poaching liquid to serve.

Notes / Tips / Wine Advice:

For baked apples in elderflower & saffron,

replace the pears with 4 peeled, cored and quartered apples and place in a deep ovenproof dish. Heat the cordial, apple juice and saffron as for Elderflower poached pears, omitting the lemon juice, and pour over the apples. Cover with foil and place in a preheated oven, 180°C (350 °C), Gas Mark 4, for about 1 hour or until the apples are tender. Calories per serving 175

Nutritional Information

Calories: 191 kcal
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Course Dessert / Fruit
Diets Gluten Free

Chocolate orange mousse

Chocolate orange mousse

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Ingredients

  • 80 g 3 oz gluten-free plain dark chocolate, chopped
  • 1 tablespoon gluten-free cocoa powder
  • ½ teaspoon gluten-free coffee granules
  • grated rind of 1 orange
  • 2 tablespoons water
  • 2 egg whites
  • 1 tablespoon caster sugar
  • 50 g 2 oz fat-free Greek yogurt
  • raspberries to serve

Instructions

  • Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water.
  • Stir occasionally, then leave to cool.
  • Mix together the cocoa powder, coffee, orange rind and measurement water in a small bowl, then add to the chocolate.
  • Whisk the egg whites in a clean bowl until they form soft peaks, then add the sugar and continue to whisk until thick and glossy.
  • Stir the yogurt into the cooled chocolate mixture, then fold in a quarter of the egg whites.
  • Gently fold in the remaining whites until evenly mixed.
  • Spoon into 4 ramekins or glasses and chill for 2 hours before serving, topped with raspberries.

Notes / Tips / Wine Advice:

For homemade chocolate orange,

grate the rind from 1 orange and reserve. Cut the orange in half, scoop out the flesh and discard, then line the halves with clingfilm. Melt 200 g (7 oz) gluten-free plain dark chocolate, 20 g (¾ oz) unsalted butter and the reserved orange rind in a heatproof bowl set over a pan of gently simmering water. Pour the chocolate mixture into the orange halves and leave to set in a cool place for a few hours. Using the clingfilm, lift out the chocolate halves, peel off the clingfilm and cut into 10 wedges to serve. Calories per wedge 129

Nutritional Information

Calories: 189 kcal
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Course Chocolate / Dessert / Fruit
Diets Gluten Free

Balsamic strawberries & mango

Balsamic strawberries & mango

Portions:4
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Ingredients

  • 500 g 1 lb strawberries, hulled and thickly sliced
  • 1 large mango peeled, stoned and sliced
  • 1 –2 tablespoons caster sugar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons chopped mint to decorate

Instructions

  • Mix together the strawberries and mango in a large, shallow non-metallic bowl, sprinkle with the sugar, according to taste, and pour over the vinegar.
  • Cover with clingfilm and chill overnight.
  • Remove the fruit from the refrigerator and leave to stand for at least 1 hour before serving.
  • Spoon the fruit into 4 serving bowls, drizzle over the syrup and serve sprinkled with the mint.

Notes / Tips / Wine Advice:

For peppery strawberries & blueberries,

mix the strawberries with 125 g blueberries and make as for Balsamic strawberries & mango. Sprinkle with a few grinds of pepper and the chopped mint before serving. Calories per serving 83

Nutritional Information

Calories: 109 kcal
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Course Dessert / Fruit / Salad
Diets Gluten Free

Orange shortbread cookies

Orange shortbread cookies

Portions:10
Total time 30 minutes
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Ingredients

  • 100 g unsalted butter softened, plus extra for greasing
  • 50 g 2 oz caster sugar
  • grated rind of 1 orange
  • 175 g 6 oz gluten-free plain flour
  • ½ teaspoon gluten-free baking powder

Instructions

  • Beat the butter in a bowl until soft, then cream together with the sugar and orange rind until light and fluffy.
  • Stir in the flour and baking powder and mix to form a light dough.
  • Roll the dough into a circle about 5 mm (¼ inch) thick and frill the edge with the back of a fork.
  • Cut into 10 wedges and place on a greased baking sheet.
  • Chill for 15 minutes.
  • Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden.
  • Leave to cool on the baking sheet for 2 minutes, then transfer to a wire rack and leave to cool completely.
  • Store in an airtight container and eat within 3–4 days.

Notes / Tips / Wine Advice:

For amaretti orange dessert,

divide 10 crumbled gluten-free amaretti biscuits between 4 glasses or small bowls. Stir the grated rind of 4 oranges into 400 g (13 oz) fat-free Greek yogurt. Segment the 4 grated oranges over a bowl to catch the juice, then place the orange segments on top of the crushed biscuits and pour over any juice. Top with the yogurt and sprinkle each one with 1 teaspoon muscovado sugar. Chill for 20 minutes before serving. Calories per serving 204

Nutritional Information

Calories: 59 kcal
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Course Coockies / Biscuit
Diets Gluten Free

Lemon cookies

Lemon cookies

Portions:20
Total time 35 minutes
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Ingredients

  • 125 ml 4 fl oz oil
  • 4 tablespoons soya yogurt
  • 3 lemons
  • 125 g light muscovado sugar
  • 165 g 5½ oz gluten-free plain flour
  • 75 g 3 oz gluten-free rolled oats
  • 40 g 1½ oz millet flakes
  • 40 g 1½ oz desiccated coconut, plus 1 tablespoon for dusting

Instructions

  • Mix together the olive oil, yogurt, juice of 1 lemon and grated rind of 2 lemons in a bowl.
  • In a separate bowl, mix together the sugar, flour, oats, millet and coconut.
  • Stir the wet ingredients into the dry ingredients and mix to form a soft dough.
  • Roll the dough into 20 balls, then place on a baking sheet and press down gently.
  • Sprinkle the cookies with the remaining desiccated coconut and the grated rind of 1 lemon.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until golden.
  • Leave to cool on the sheet for a few minutes, then transfer to a wire rack and leave to cool completely.
  • Store in an airtight container and eat within 2–3 days.

Notes / Tips / Wine Advice:

For lemon posset,

mix together 400 g (13 oz) fat-free Greek yogurt, 1 tablespoon icing sugar, the grated rind of 3 lemons and 2 teaspoons lemon juice in a bowl. Spoon into 4 small glasses or bowls and chill for at least 1 hour. Sprinkle 1 tablespoon desiccated coconut over the possets, then serve each with 1 Iemon cookie. Calories per serving 238

Nutritional Information

Calories: 146 kcal
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Course Coockies / Biscuit
Diets Gluten Free

Carrot & lentil muffins

Carrot & lentil muffins

Portions:12
Total time 45 minutes
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Ingredients

  • 75 g 3 oz red lentils
  • 275 ml 9 fl oz water
  • 275 g 9 oz gluten-free plain flour
  • 2 tablespoons ground flaxseed
  • 1½ teaspoons gluten-free baking powder
  • 50 g 2 oz dark muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons ready-made gluten-free apple sauce
  • 3 tablespoons clear honey
  • 3 tablespoons sunflower oil
  • 1 egg
  • 1 large carrot peeled and grated
  • 2 –3 tablespoons soya milk optional

Instructions

  • Line a 12-hole muffin tin with paper muffin cases.
  • Place the lentils and measurement water in a saucepan, bring to the boil, then reduce the heat and simmer for 8 minutes until soft.
  • Drain.
  • Sift the flour, flaxseed and baking powder into a large bowl, then stir in the sugar and spices.
  • Place the drained lentils in a blender or food processor with the apple sauce, honey, oil and egg and blend until smooth.
  • Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended.
  • Add the soya milk to loosen the mixture, if needed.
  • Spoon the mixture into the muffin cases and bake in a preheated oven, 180°C (350°F), Gas Mark 5, for 18–20 minutes until risen and golden.
  • Transfer to a wire rack and leave to cool.

Notes / Tips / Wine Advice:

For carrot & lentil soup,

dry-fry 2 teaspoons cumin seeds and a pinch of dried chilli flakes in a small frying pan for 1 minute. Heat 1 tablespoon olive oil in a saucepan, then add half of the spices, 600 g (1¼ lb) peeled and grated carrots, 150 g red lentils, 1 litre (1¾ pints) gluten-free vegetable stock and 125 ml (4 fl oz) milk to the pan and bring to the boil. Simmer for 12–15 minutes until the lentils are soft and swollen. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls, drizzle each with 30 g (1 oz) natural yogurt, then serve with a few coriander leaves and the remaining spices sprinkled over the top. Calories per serving 250

Nutritional Information

Calories: 141 kcal
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Course Cupcakes-Brownies
Diets Gluten Free

Chilli corn bread

Chilli corn bread

Portions:16 squares
Total time 40 minutes
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Ingredients

  • 3 tablespoons olive oil plus extra for greasing
  • 150 g rice flour
  • 150 g polenta
  • 1 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 1 tablespoon caster sugar
  • 3 tablespoons grated Parmesan cheese
  • handful of fresh herbs chopped
  • 1 red chilli deseeded and finely chopped
  • 2 eggs beaten
  • 300 ml ½ pint buttermilk

Instructions

  • Grease a 20 cm (8 inch) square cake tin with olive oil.
  • Sift together the flour, polenta, salt and baking powder into a large bowl.
  • Stir in the sugar, Parmesan, herbs and chilli.
  • Mix together the oil, eggs and buttermilk in a separate bowl, then pour into the dry ingredients and gently stir until combined.
  • Pour the mixture into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30–35 minutes until golden.
  • Transfer to a wire rack and leave to cool, then cut into 16 squares.
  • The bread is best eaten on the same day.

Notes / Tips / Wine Advice:

For bacon & sweetcorn bread,

stir a drained 200 g (7 oz) can sweetcorn and 6 grilled chopped bacon rashers into the dry ingredients and continue as for Chilli corn bread. Calories per square 150

Nutritional Information

Calories: 115 kcal
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Course Bread
Diets Gluten Free