raspberry and rosewater cupcakes
These gluten-free cupcakes are truly indulgent and heavenly! The ground almonds make them deliciously light and moist, and they're covered with a thick, silky rosewater-flavoured frosting.
chocolate birthday cake
This Chocolate Birthday Cake recipe from my new book, Simply Gluten-Free & Dairy-Free, was inspired by one my sister made for her husband’s birthday. It’s light and moist, with dark truffley chocolate flavours and a rich, creamy icing, all covered with sweetly sharp raspberries.
This tart is taken from my new book Simply Gluten-Free & Dairy-Free. It might look hard – but it's actually incredibly simple to make. Simple and utterly stunning!
crayfish and asparagus pasta
Celebrate asparagus season with this wonderful recipe.! The clean, sharp tastes of the chilli and lemon combine with the herbs and seafood to make a seriously good dish.
This recipe is a real crowd-pleaser! You can make it with any type of gluten-free pasta, whether it's corn, rice, buckwheat or even vegetable, and you can use prawns instead of the crayfish. Gluten-free pasta needs more liquid in recipes than traditional pasta, and benefits from being combined with lovely flavours, so I've used fish stock, lemon juice and olive oil to give this dish a delicious consistency and taste.
gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free
Preparation time 15 minutes Cooking time 15 minutes Serves 4
2 shallots, halved
1 red chilli, halved and deseeded
2 garlic cloves
3 strips of lemon zest
7 tbsp olive oil
350g/12oz gluten-free pasta
350g/12oz asparagus, woody ends removed and stalks cut into thirds
100ml/3½fl oz/scant ½ cup gluten-free & dairy-free fish stock or stock made from gluten- and dairy-free stock powder
350g/12oz crayfish tails
1 large handful of flat-leaf parsley leaves, chopped
juice of ½ lemon, plus lemon quarters to serve
sea salt and freshly ground black pepper
related ingredients: corn pasta
- Put the shallots, chilli, garlic and lemon zest in a mini food processor or spice mill and blend until finely chopped, making sure the zest is coarsely chopped.
- Bring a large saucepan of water to the boil and stir in 1 tablespoon of the oil. Add the pasta and cook over a medium heat for 8–10 minutes, or according to the instructions on the packet, until soft. Make sure you stir occasionally to ensure the pasta doesn’t stick. Drain and rinse well with freshly boiled water, then drain again.
- Meanwhile, in a large, heavy-bottomed saucepan, heat 4 tablespoons of the remaining oil over a medium heat. Add the shallot mixture and fry, stirring, for about 1 minute until starting to turn golden. Add the asparagus and stir well. Fry for another minute, then add the fish stock. Cook, covered, for 4 minutes, then add the crayfish. Cook for another 2 minutes until the asparagus is tender but still slightly crunchy.
- Add the cooked pasta to the saucepan and mix well. Add the parsley, lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and serve immediately with lemon quarters for squeezing over.
, quinoa pasta
, rice pasta