If you’re using pinenuts or cashews, use these raw, for other nuts, toast gently in a dry frying pan over a medium heat for about 10-15 minutes until they smell delicious. Be careful not to let them burn. Tip onto a plate and allow to cool. Preheat the oven to 160ºC with fan or 180ºC without fan. Line a 20cm cake tin with baking parchment.

If you are having these with a roast dinner, get everything ready so that the puddings can bake in the oven while you rest your meat for 20 minutes. A glorious A to Z of more than 330 ingredients and 350 recipes. An essential guide to cooking and eating well For a dairy free version, try using Coyo yogurt or chilled and whipped coconut cream for the filling and my dairy free ganache (below) for the coating - it’s not as soft as the butter ganache, but still very delicious. You can also make a beautiful frosting with a buttercream texture from blitzed avocado and melted chocolate or cocoa and maple syrup - not seasonal, but hey it’s Christmas! The first stage of the recipe is done up to 24 hours before you want to bake the bread and takes 1 minute.Weeknight dinners, show-stopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds To make the batter, lightly beat the eggs in a large jug, then beat in the pectin, tapioca starch, flours and 4 to 5 pinches of sea salt, using a balloon whisk, to make a smooth paste. Guiding you from the autumn equinox, through advent, Christmas and merrily into the new year with inspiration, traditions and indispensable recipes for every festive occasion

Get three bowls ready for coating the arancini. In the first put flour, in the second the linseed/flax mixture and in the third, breadcrumbs.One of the great things about my gluten free flour blend is that it can be used to make everything. From cakes to bread, pastry and even pasta. It’s also a source of protein and fibre being made from 70% wholegrain flours. Put the rice flour into a heat proof bowl and warm the milk on a low heat while you boil the kettle, Set a jug on the scales, zero the weight and when the milk comes almost to the boil, pour it into the jug. Top up to 250g with boiling water and right away pour over the rice flour, vigorously whisking to a smooth paste. Add the butter and leave it to melt while you get on with the rest. Get three bowls ready for coating the arancini. In the first put flour, in the second beaten egg and in the third, breadcrumbs.

I’m so excited to bring this easy gluten free sourdough bread recipe to you. It’s soft interior and crusty outer will make you wonder why you ever bought bread. Rather than use a sourdough starter which can be hard to keep alive I’ve opted to bake with kefir. Milk kefir is available in most large supermarkets these days and it makes the perfect alternative to a sourdough starter. Read on to find out how. Cut butter into chunks and rub into the flour with just the tips of your fingers, until it resembles rough breadcrumbs – don’t go too far with it, so that it looks like sand . If you have warm hands, put them into cold water before you start, or do this part in a food processor. For anyone that enjoys cooking and baking, and even those that are unsure, I would highly recommend this book. It’s been a life changer for me!!! Dice the onions and celery and finely chop 3 cloves of garlic. Gently heat a tablespoon of olive oil and add the onions, celery and garlic to the pan with the zattar and fennel seeds and a good pinch of salt. Sauté gently for about 15 minutes until the onions are soft, sweet and translucent. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating – including detailed guidance on alternative flours, methods of fermentation and delicious baking ideasTo fry, simply heat your fat in a deep-sided saucepan until a small cube of bread browns in a minute. Deep fry the arancini in batches, turning to make sure that they are evenly browned, if the fat doesn’t completely cover them. They are done when the crumbs are evenly golden brown. Use straight away as per your recipe. Bake for 35-40 minutes at 160ºC until firm and a skewer comes clean.

Whisk the dry ingredients together in a mixing bowl. If using dried yeast, mix it in at this point as well. Otherwise, pour a little of the water over the fresh yeast, mashing it to make a paste. More than 120 inspiring gluten-free recipes – perfect for anyone with gluten intolerance or coeliac disease Add the butter to the chocolate mixture in chunks and when it is all in, stir it a couple of times to mix. Allow the butter to melt for a few minutes more and then gently fold until everything is smooth again with no streaks. Set aside until needed. If the butter doesn’t quite blend into the chocolate, don’t worry, just stir the mixture every 20 minutes or so as it cools and when the mixture starts to firm up the butter will blend in just fine. With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great. Add the lemon zest and courgette to the onions and sweat for a minute then add the peas and beans and just heat through, don't allow to boil or bubble as the peas will overcook.Spoon fruit filling over the blind baked pastry case. Spoon frangipane over the fruit, level the top and sprinkle with flaked almonds. Use straight away as per your recipe. Bake for 35-40 minutes at 160ºC until firm and a skewer comes clean