This gluten free recipe for pear and toffee sponge pudding is utterly delicious and simple to make. Simply bung it into the oven when you fancy a quick pud.
Made with oats, butter, brown sugar, and golden syrup, these buttery, sweet treats can be whipped up in no time! They're perfect for bake sales and after-school snacks.
Not to be mistaken for pancakes, British flapjacks (also called cereal bars, oat bars, or oat slices) make a fantastic on-the-go breakfast or snack.
Use our easy gluten-free bread recipe to make light, fluffy breads which can be used for scooping up sauces, served alongside curries or served as a lunchtime snack with some dips
Gluten free digestive biscuits are the lightly sweet, wheaty tasting British tea biscuits that are perfect with your afternoon cup.
Kedgeree is classic British brunch casserole with curried basmati rice, smoked fish, and hard cooked eggs.
A classic gluten free Victoria sponge, made with an all-in-one method. Fluffy sponge, with jam, vanilla buttercream and fresh raspberries.
Store-cupboard curry recipe - the perfect EASY 'stay at home' dinner that you chop and change to suit whatever you've got in your fridge/cupboards!
These deliciously crunchy, crumble-topped mince pies cater for gluten-free and egg-free diets. Perfect with a cup of tea or glass of mulled wine
Traditional Cornish pasty's are made with flour and sometimes lard. This recipe is gluten free and lard free.
I decided to try my hand at a low-carb version of this tasty British food that has now become an American staple as well. My hubby is not so fond of mashed cauliflower, but even he admitted this w…
On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's curry, cake, noodles or salads you're after
These Gluten Free Sticky Asian Ribs are easy to make with just a few minutes of prep. Just as good (if not better) than any restaurant ribs!
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
These AIP Linzer Cookies are light and crispy and so delicious with a rich berry filling. They're vegan, paleo, grain free, coconut free.
Easter Welsh Cakes are packed with spices, currants, mixed peel chocolate chips and marzipan to make for the ultimate Easter treat.
Light and airy, souffle like puddings infused with flavour by roast beef drippings!
Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert
A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings. Forfar Bridies are named after the town of Forfar, in Angus, where it’s said a baker called Mr Jolly invented them around the late 19th century in Back Wynd, which is now known as Queen Street (story as told in The Scots Kitchen).
Rutabaga is even more delicious than potato atop this paleo version of shepherd's pie. This shepherd's pie with rutabaga is one of my go-to dinners during the colder months!
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Today you will learn How to Make Classic Steak Tartare Recipe From Gordon Ramsay (Beef Tartare) at home. Delicious, bold, and meaty, this elegant dish can be served at dinner parties or on weeknights. It doesn't require cooking at all.
This family favourite is a great way to get seafood into a gluten-free diet - and by using canned tuna it fits into even the strictest of student budgets
This week's GBBO Technical Challenge looked deceptively easy; after all it's just poached pears artfully wrapped in pastry. How hard can it be? The answer: hard. It's Paul Hollywood's recipe so obviously it was never going to be a walk in the park! The last time I made rough puff pastry it was a bit of a disaster so I was anxious from the beginning, and also having never poached a pear I was definitely entering this challenge blind! Unlike the bakers on the show I tackled these Mini Pear Pies with the full recipe (found here) and it's actually very simple. When taken slowly - without a time restraint and terrifying judges breathing down your neck - it's not too bad and yields ah-may-zing results. The recipe is on the BBC website above, and below with my notes and pictures. Ingredients: For the rough puff pastry: 200g plain flour, plus extra for rolling 100g butter, in a block, frozen 100g lard, in a block, frozen 1 free-range egg, beaten 2 tbsp granulated sugar For the poached pears: 6 large, firm pears (preferably ones that are straight and tall) 300g caster sugar 500ml dry white wine 2 cinnamon sticks 1 orange, zest only Method: For the rough puff pastry, measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 120-150ml cold water and mix until it comes together to form a firm dough. Roll out the pastry on a floured work surface to a rectangle. Fold the top third down and then fold the bottom third up and over. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns. Set aside, wrapped in cling film, in the fridge until ready to use. While the pastry is in the fridge, turn to the pears. Peel the pears, keeping the stems intact. Tip the caster sugar into a large saucepan with 400ml water, the white wine, cinnamon and orange zest and slowly bring to the boil, stirring until the sugar is dissolved. Boil for three minutes. Add the pears to the pan. Bring back to the boil, reduce the heat to a simmer and cook for 15 minutes. Reserving the syrup, remove the pears from the pan with a slotted spoon and set aside to cool on kitchen paper. The recipe recommends using a melon baller, but as I didn't have one I made do with a sharp knife and improvised with a pair of fishbone tweezers. Remove the core from the pears and flatten the bottoms so they comfortably stand upright. Return the syrup to the heat and boil rapidly for 10-15 minutes until the volume of the liquid is reduced by half and the syrup is thick. Remove from the heat and set aside to cool. I had a slight disaster here. My syrup was too thick when I took it off the heat, and in my effort to cool it as quickly as possible I ended up solidifying it in the fridge. Epic fail. My mum and I tried rescuing it but to no avail, so I knocked up a mini second batch of the sugar syrup by halving the original ingredients. It wasn't infused by the pears, but at least this time it wasn't like a sugary super glue! When the pears and syrup are cool, roll out the chilled pastry to a rectangle measuring roughly 60 x 20cm and a thickness of no more than 5mm. Using a sharp knife and a ruler cut the pastry into long strips 8mm wide. You will need about 20 strips. Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears. When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. Each pear uses about two and a half strips. Tuck the end of the last pastry piece behind the previous dough spiral. Preheat the oven to 200C / 180C(Fan) / 400F / Gas 6. Place the pastry covered pears on a baking tray. Brush the pastry with beaten egg and sprinkle with the granulated sugar. Bake for 25-30 minutes. Remove from the oven and leave to cool for 10-15 minutes. Pour the reduced sugar syrup onto your serving plate then transfer the pies on top. Apart from one that drooped a little in the oven and looked slightly drunk, the other five looked pretty good to me! The pastry didn't 'puff' as much as I would have liked, but there were still visible layers and it remained attached to the pear instead of sliding to the bottom like poor Richard's did. I'm pretty chuffed with these! Apparently the pastry could have done with a little longer in the oven in order to make it crisper, but apart from that the response was really positive. I love how it's such a simple concept but looks really impressive and complicated! I think this is my most successful Technical Challenge so far: maybe I'm getting better?! I can only dream…
It's easy and fun to make your own saag paneer at home! It's delicious with rice or paleo flatbread.
Great recipe for Vickys Devilled Pheasant with Onion Rice, GF DF EF SF NF. Hubby came home with a couple of pheasants the other night and I wasn't really sure what to do with them. So if in doubt, devil it! Even the kids liked it, I was quite surprised!
Celebrate St David's Day on 1 March with our Welsh-inspired recipes, from classic Welsh cakes and bara brith to modern twists on the traditional like rarebit muffins.
Recreate the meatballs you've enjoyed on furniture shopping trips at home. Our quick and easy Swedish meatballs use lean pork and dill for flavouring.
I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!
Take that! California.
Video/Recipe: Homemade Ghee
Nadiya Hussain won the hearts of fans on both sides of the Atlantic when she won The Great British Bake Off in 2015. Since then, she’s built a thriving culinary career, including cookbooks, television shows and kitchen products. Her latest book, , is based on her popular Netflix series of the same name and features [...]
My gluten and dairy free Victoria sponge recipe filled with a dairy free butter cream and jam.
