Gluten Free

A traditonal spiced Moroccan lamb stew. Shoulder is the best cut to use and cooking on the bone is preferable as you will get a deeper and richer flavour to the stew. Serve with steamed cous cous or buttery mashed potato.

Mussels are usually a good and affordable buy for a weekday supper dish. Peak season is from October through to March. Imagine you are in Belgium or France and serve with crusty bread or a side order of frites. Experiment by using cider instead of wine and creme fraiche instead of double cream.

Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

Fresh plum sauce really gives duck breast, or any other rich, fatty meat a lift. It's smooth, sweet yet tart. Make it as spicy as you like by adding schezwan pepper or chilli flakes.

A fresh and summery salad which is just delicious by itself or as part of a mezze style meal. Tabbouleh is usually made with bulghur wheat but quinoa makes a great change and is also gluten free.

Sweet and sticky onion marmalade that is delicious with a plate of cheese or with a smooth chicken liver pate.

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

This is a traditonal rice pudding recipe, nothing fancy but is a lot lower in fat than our other full cream recipe. You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait! Try adding a bay leaf or some lemon zest for an exciting and interesting flavour.

This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

This delicious toffee sauce is made to go with Sticky Toffee Pudding.  Nice with ice cream too!

A very creamy rice pudding that is made on the stove so will not form a skin. If you prefer a traditional rice pudding then try our healthier version.

Fragrant and delicately spicy, these meatballs are quick to make in a food processor and can be steamed or fried. Serve the steamed meatballs in an Asian style vegetable broth and the fried meatballs with a dipping sauce. Makes 45 meatballs. 1 tablespoon of Thai fish sauce in the meatball mix and/or the broth will add a further depth to the flavour.