Category Archive: Gluten free

Jan 02

Don’t leaf me this way…

If you glance some fresh celery waving their lustrous unblemished leaves at you then snatch them up and make some glorious soup. Celery seems to be mostly required in recipes by the stick, which in my experience, results in half a bunch wilting in the fridge. This recipe uses the whole bunch, leaves included.

Nov 23

Traditional Welsh salt duck

There are many types of duck – we had mallard which was delicious cooked in this way, very tender, and tasted quite game-y. The stock was amazing. I’m not sure if salt duck tastes better than roast duck but it is certainly it’s equal. With the bonus of a pan full of full-flavoured stock to enhance another meal, however, the balance falls in the favour of salt boiled duck every time.

Sep 11

Pickled damsons

This time of year must certainly be the solution to the hungry gap we have to endure at the start of Spring. Massive bounties of wild fruit seem to be jostling for attention and demanding new ingenious ways of preservation.

Aug 19

Spiced plum jam

Jam. Jam. Jam. One day I will have a walk-in store cupboard dedicated only to homemade jam and preserves. I will sit in that room from time to time surrounded by all the little glass pots and bask in their glory.

Aug 15

Pink lemonade sorbet

Pink lemonade sounds very romantic. Homemade lemonade of any kind conjures up images of pretty gardens and sunshine and a life filled with simple pleasures. Pink lemonade is all of this, plus it’s pink.
This recipe can be used either as a drink, or as a sorbet. The sorbet is perfect for either a light dessert or a mid-course palate cleanser. Sprinkle over some homemade crystallised lemon peel for a special touch.

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