Category: Gluten-Free
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Roasted buttered salmon
Over these last four months, the UK has been in strict lockdown. Slowly but surely, we are on the return to some kind of freedom, so here are some happy thoughts: 4. Pubs. At last, pubs and restaurants are back. Not that I have a social life other than hanging out with my parents, but…
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French cooking: Raspberry and hazelnut crème brûlées
A crème brûlée is one of those delicate French deserts which we Brits adore and worship from afar but probably never attempt to make. Add it to the collection along with soufflé, mille-feuille and croquembouche. Even the name ‘crème brûlée’ doesn’t help (does it really need this many accents?!). I’ve started taking French lessons. I…
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Cauliflower, pine nuts, salsa verde
I made a cauliflower dish for lunch the other day. It was roasting in the oven, the salsa verde was patiently resting, the pine nuts were on the right side of toasted, when I looked in the fridge to see what else I could grab for us to eat alongside. Aside from a wedge of…
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Babaganoush
Pyromania is a curiosity we all possess. We all went through that worrying childhood phase of literally playing with fire (I refuse to believe I was the only one) and I think a love of cooking is simply an extension of that. Take blowtorching something for instance. It really is a dangerous tool to give…
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Peanut butter fudge sauce
In a week of Valentine’s Day and Pancake Day, here I am offering you peanut butter fudge sauce. It’s a poor replacement, I know. But I hope it counts, dear reader. During these ceaseless months of lockdown, I have become very attached to my food. I’m sure we all have. Instead of kissing the person…
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Blood oranges with spiced caramel
Every season, there is a fickle, flighty fruit or vegetable which, as soon as I get my grubby mitts on it, takes all my energy and forces me to neglect other foods. They are allusive creatures. Here today then they disappear in a wisp of fragrance, leaving us mournful in their wake, wondering what we…
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Miso and lime mayonnaise
The first dish we learnt to make at cookery school was mayonnaise. We all stood at our work benches, buttoned up securely in our fresh, spotless whites, hair snugly packed into caps, clattering a whisk around a metal bowl of egg yolk, slowly dripping the oil in off the prongs of a fork. Dip the…
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Winter spice marinated goat’s cheese
Much like this year in general, this Christmas has been an excuse for my family to bake. My dad provided the Christmas pud in all its nutty, fruity glory, warm from his slow cooker. My sister made the post-Christmas trifle with layers of homemade sherry-soaked sponge, fruit, cream and chocolate shards, and my mum spontaneously…
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Hazelnut butter
It’s good and familiar to be near a lovingly-stocked kitchen. The cupboards are full of jars and spices and pastes, all the accoutrements that take time to collect. In our new kitchen in Toulouse, our cupboards don’t even have an order, unless you call ‘wherever you can find space, that’s where it goes’ order. The…
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Roast chicken, lime and herb salad
This year we have all made a new friend. That friend is called Lockdown. He’s not a friend to everyone – he’s quite smothering and bossy, to be honest. He says he has your best interests at heart. But if that best interest is me eating my body weight in baguette and not taking any…