a deliciously light, yet still very rich and moist, version of the classic Christmas pudding – and all without gluten or dairy!
apricot and cardamom soufflés
a fantastically light and fluffy soufflé with apricot and cardamom flavours.
thai prawn curry
A brilliantly easy Thai curry – and you can even make the curry ahead of time and just stir in the ingredients and cook.
This recipe is from my new book, Simply Gluten-Free & Dairy-Free. My favourite combination of gluten-free flours is rice, gram and maize because they balance each other in terms of taste and texture. In this recipe, I've used potato flour as well, to add moistness. When I had my baby, Zoe, I had to adapt my cooking. No more spending hours making something complicated and fiddly, or cooking whenever I felt like it. Instead, I had to find ways to make food easily (and often while holding Zoe with one arm) around whatever was going on at home. I discovered an amazing thing – that gluten-free dough doesn't need to be kneaded. YAY! When you think about it, there's no gluten needing to be bashed and pummelled to develop it. But what it does seem to need, though, is to be processed. I guess this aerates the dough, because when it is processed for a good 10 minutes in a food processor, it rises better, and whatever you're making – pizza dough, bread or brioche, for example – comes out of the oven risen and light. I think I'm going to chalk this up as one of my greatest discoveries in life!
preparation time 20 minutes, plus 4 hours rising
cooking time 30 minutes
gluten-free, dairy-free, nut-free, seed-free, citrus-free