Makes 8 gluten free pancakes

• 3 tablespoons of butter
• 225ml milk (organic or soya)
• pinch of salt
• 60g rice flour
• 2 1/2 tablespoons buckwheat flour
• 2 small free range or organic eggs
• 40ml sparkling mineral water

Melt butter in a small pan, turn off the heat, then add milk and salt.

Put both flours in a mixing bowl, make a well in the centre and mix in eggs with a whisk.   Add the milk mixture little by little.   Whisk until batter is smooth then add sparkling mineral water.

Refridgerate for 2 hours before using, can be made the day ahead and kept in the fridge.

Heat a little oil in a frying pan, poor in enough batter to thinly cover the base of the pan.   Cook one side for 1-2 mins then flip or turn and cook until speckled and golden.

Slide onto a warm plate and keep warm whilst you make a stack of pancakes.   Or serve freshly from the pan.

Savoury topping ideas: 

Smoked salmon, creme fraiche and capers

Mixed seafoood and spinach

Tomato, feta and pesto

Sweet topping ideas:

Lemon juice and agarve syrup

Blueberries and vanilla ice cream

Freshly squeezed orange juice, cardamon and cinnamon

• 2 medium sweet potatoes (700g)
• 1 1/2 tsp ground cumin
• 2 small cloves chopped garlic
• 1 1/2 tsp ground coriander
• juice of half a lemon
• 120g gram flour
• splash of olive oil
• handful of sesame seeds
• salt & black pepper
• 2 handfuls of fresh coriander

Preheat oven to 220 degrees or gas mark 7

Roast whole sweet potatoes for 45-60 mins

Leave potatoes to cool and remove skins

Mash together potatoes with cumin, garlic, ground & fresh coriander, lemon juice and gram flour

Season well then put mixture in fridge for an hour to firm up – mixture should be sticky but not wet – add extra gram flour if too wet

Shape into balls and sprinkle with sesame seeds and bake for 15-18 mins until bases are golden brown

• 150g red lentils
• 225ml water
• 225ml milk (organic semi skimmed or soya)
• 50g organic unsalted butter
• 1 large onion sliced
• black pepper
• 1tsp yeast extract
• 200g mushrooms
• 50g fresh breadcrumbs
• 50g grated cheese
• rind and juice of 1/2 a lemon

Simmer lentils in water and milk until golden and tender.

Soften onion in 25g butter until tender.

Add to lentils with lemon juice and rind, ground black pepper and yeast extract.

Blend until smooth thick puree.

Slice mushrooms and soften until tender in remaining butter.

Layer mushrooms in casserole dish, top with lentil mixture, breadcrumbs then cheese.

Bake at 350 degrees F, gas mark 4 for 40-45 mins until golden and bubbly.

Serve with fresh green vegetables or salad.

A great Christmas Day Lunch for vegetarians or a lovely accompaniment for roast turkey and all the vegetables.

• 1 chopped onion
• 2 grated carrots1 clove garlic
• 115g chestnut mushrooms
• 175g cooked brown rice
• 115g brown breadcrumbs
• 55g finely chopped almonds
• 55g finely chopped Brazil nuts
• 115g grated Cheddar cheese
• 2 medium eggs
• 1tbsp fresh oregano
• 1tbsp basil
• 1tbsp salt
• 1tbsp pepper

1. Gently fry 1 chopped onion, 2 grated carrots and 1 crushed garlic clove in a little butter for 5 minutes. Add 115g chestnut mushrooms, finely chopped, and cook, stirring frequently, until soft.
2. Remove from the heat and stir in 175g cooked brown rice, 115g brown breadcrumbs, 55g each of finely chopped almonds and Brazil nuts, 115g grated Cheddar cheese, 2 medium eggs, beaten, 1tbsp each of chopped fresh oregano and basil, salt and pepper.

Bake in a greased 900g loaf tin at 180ºC, gas mark 4 for 1 hour or until browned and firm. Serve hot or cold with fresh tomato sauce.

Preheat over to 180°C/ 350°F/ Gas Mark 4. Place the oil into a pan and cook the onion until soft and brown.

Add the garlic and sauté another 2-3 minutes. Remove pan from the heat and transfer the contents into a bowl.

Cut the sweet potato into large chunks and grate (the grating blade of a food processor is easiest). Mix the sweet potato in with the onions. Add the rosemary and mix the ingredients together with a wooden spoon. Season with salt and pepper before spreading the mixture into a shallow ovenproof dish.

Drizzle some olive oil over the top of the mixture and cook for about one hour or until the top has browned. Remove from the oven and sprinkle the parsley on top.

• 1 tbs olive oil
• 1 chopped red onion
• 4 tbs red thai curry paste
• 2 cloves of chopped garlic
• 400ml can organic coconut milk
• 300ml vegetable stock
• 1 tbs soy sauce
• 700g pumpkin or butternut squash – peeled, deseeded, cut into chunks
• 250g new potatoes
• 259g carrots
• sprig of coriander
• fresh lime

Preheat slow cooker.

Heat oil and soften onion for 5 mins.

Add curry paste and garlic.

Stir in cocnut milk, stock and soy sauce.   Bring to boil stirring.

Put pumpkin/squash, potatoes and carrots in slow cooker.

Pour sauce over vegetables, press down into liquid, cover and cook for 7-8 hours or until vegetables are tender.  

Add coriander just before serving.

Serve with medium rice noodles & a squeeze of fresh lime.

• 50 g fructose
• 300ml boiling water
• 3 star anise
• grated rind & juice of a lemon
• 300ml cranberry juice
• 3 pears
• 2 dessert apples
• 400g plums

To a saucepan add fructose and boiling water, stiring until disolved.   Add star anise, lemon juice and rind.  Boil for 1 minute.   Add cranberyy juice and reheat.

Quarter, core and peel the pears and apples, halve the apples again.   Cut plums in half and remove stone.   Put all fruit in a slow cooker pot and pour over the hot syrup.   Cover with lid and cook on high for 2.5-3 hours or until fruits are tender.

Serve warm or cold with spoonfuls of Greek yoghurt.