If you’ve got time to get creative in the kitchen this Bank Holiday, try Emma McDondald’s foolproof cheese souffle recipe. The secret is to bake them twice…’These soufflés can be made the day before serving them and the best thing about baking them twice is you don’t need to worry whether they will rise; magically, they rise again when baked for the second time. Be warned – they are rich and indulgent, but quite delectable!’

Twice-Baked Cheese Soufflés with Pear & Red Leaf Salad

Serves: 4

Preparation Time:30 minutes, plus infusing and cooling

Cooking time:45 minutes
200ml/7fl oz/scant 1 cup whole milk
1 bay leaf
1 large garlic clove, peeled and halved
50g/1¾oz butter
40g/1½oz/¹∕³ cup plain flour
2 tsp Dijon mustard
100g/3½oz mature Cheddar cheese, grated
50g/1¾oz aged Gruyère cheese, grated
3 eggs, separated
4 tbsp double cream

Pear and Read Leaf Salad:
8 red leaf lettuce leaves, torn
50g/1¾oz red cabbage, shredded
2 crisp but ripe pears, cored and sliced lengthways, tossed in a little lemon juice
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp snipped chives
sea salt and freshly ground black pepper
1. Warm the milk in a small pan with the bay leaf and garlic. Turn off the heat and leave the milk to infuse for 30 minutes. Reheat just before using. Preheat the oven to 200°C/400°F/Gas 6 and heat a large baking tray. Melt the butter in a medium-sized pan and use a little to grease four 175ml/5½fl oz/²∕³ cup ramekins.

2. Whisk the remaining melted butter with the flour over a medium heat and cook the roux for 1 minute, stirring. Remove the bay leaf and garlic from the warm milk and gradually stir it into the roux. Bring to the boil, then turn the heat down and simmer for 5 minutes, stirring continuously until thick and smooth.

3. Pour the white sauce into a bowl and stir in the mustard, Cheddar and 2 tablespoons of the Gruyère. Beat in the egg yolks, one at a time. In a separate large bowl, whisk the egg whites until they form stiff peaks. Using a metal spoon, fold the egg whites into the cheese mixture in three batches; spoon this into the ramekins.

4. Put the ramekins on the heated baking tray and bake for 18–20 minutes until risen. Leave to cool, run a knife around the edge of the soufflés and carefully turn them out. Chill until ready to serve.

5. Heat the oven to 220°C/425°F/Gas 7. Put the soufflés on a baking tray, then spoon 1 tablespoon of the cream and the remaining Gruyère over each one. Bake for 10–12 minutes until risen and the cheese has melted.

6. Meanwhile, to make the salad, put the lettuce, red cabbage and pears in a serving bowl. Whisk together the olive oil and lemon juice, season with salt and pepper and spoon the dressing over the salad. Toss until combined and scatter the chives over the top. Serve the soufflés with the salad.

Having grown up on the family’s delicious, homemade Cucumber Relish, Emma Macdonald had the simple idea that full-flavored, quality chutneys and preserves needed to be brought to the specialty sector. In The Bay Tree Home Deli Recipes she reveals all her deli-ingredient making secrets and shows you how to create delicious meals from them.


The Bay Tree Home Deli Recipes by Emma Macdonald

Buy the book now with free UK postage!





Have you been diagnosed with a gluten, wheat or dairy intolerance? Being told you can’t eat a wide range of foods can be hard to take. But with a few tricks you can eat delicious and inspiring food each day on a gluten-free, diary-free or wheat-free diet.

Grace Cheetham, author of The Best Gluten-Free, Wheat-Free & Dairy Free Recipes, and a sufferer of food intolerance herself, has written this quick guide to allergy diets to help make the transition into your new diet an exciting culinary journey.

Being diagnosed with food intolerance

When I was first diagnosed with an intolerance to gluten, wheat and dairy, I was devastated. I remember my father took me to a café after I had seen the doctor, and we stared at the menu in complete confusion. I couldn’t have any of the breads, cakes or biscuits or any of my favourite drinks. In the end I ordered a glass of apple juice and sat there miserably. And for a long time my culinary experiences were like this – a mixture of bewilderment and despair. Gradually, I became used to going without, although my diet was bland, boring and very restricted.

But over the years I started to experiment with cooking, learning to make meals that were naturally gluten-, wheat- and dairy-free, and I worked out ones that I could not only eat at home but also take with me for the day, if necessary. I also started to try out different products from health-food stores, delicatessens and supermarkets: dairy-free milks, margarines and cheeses, different flours and grains, and new flavourings or sauces. Eating became less of the flavourless rice cakes and more of the delicious breads, pizzas, biscuits, cakes and desserts that I learnt to create.

I discovered that there is a range of recipes using alternative ingredients instead of gluten, wheat or dairy, as well as recipes that are naturally free of these ingredients. I realised that you could have delicious and exciting things on your plate, and still follow an allergy diet. One day, for example, you could eat Blueberry and Banana Muffins for breakfast, nibble on Apricot, Mango and Coconut Bars and have a blow-out lunch with Duck with Cherry and Juniper Sauce or Gnocchi with Mushroom and Pancetta Sauce.

I put the best of these recipes into my book The Best Gluten-Free, Wheat-Free & Dairy Free Recipes, in the hope that you will find many that you love



Flourless chocolate cake – a great dessert for an allergy diet


Following a gluten-free, wheat-free or dairy-free diet

Getting your head around and following a restrictive diet is hard. It can seem so very tiring, monotonous and isolating. At first, the idea of having to prepare every single meal yourself feels utterly daunting. You long to be able to pick up a take-away pizza or a sandwich from a deli and to share your family’s or friends’ food.

But the benefits of sticking to your diet are so great that they do make it all worthwhile. I wrote best gluten and simply gluten in the hope that I can help make it easy for you. I made all the recipes simple to follow and use. Many of them can be cooked in under half an hour – and some can be pulled together in minutes. Don’t be alarmed by the prospect of making sushi, pizza or bread, because you’ll find that they’re all remarkably do-able, and I’ve often included short-cut methods, including using a food processor method for whizzing together pastry, cakes or desserts.

All the ingredients are easy to obtain, and you won’t need a vast array of kitchen equipment to make delicious gluten-free, diary-free and wheat-free food, or great culinary expertise. What’s more, these are delicious recipes that you can share with your family or friends – from normal, everyday lunches to smart dinners and extravagant meals for special occasions.

Benefits of a gluten-free, diary-free and wheat-free diet

One of the great benefits of following a diet such as this is that you are likely to eat far more healthily. By taking gluten, wheat and dairy out of your diet, you will be forced to abandon much of the junk food available and to eat fresher, purer, more nutritious produce, which can only be a good thing. When your body reacts to the foods to which it is allergic or intolerant, it can go into defence mode, and can cause a range of symptoms including nausea, vomiting, headaches, migraines, rashes, eczema, asthma attacks, anaphylactic shock, bloating, bowel problems, chronic fatigue and depression. Your body can then counteract by producing extra adrenaline to fight the reaction and, in doing so, compromises your immune system.

So, apart from avoiding the problem foods, the best thing you can do for your body is to build up your reserves of vitamins, minerals and other essential nutrients, and generally support your immune system as much as possible.

While you can buy a good variety of foods specially adapted for this kind of diet, they often contain additives and preservatives, which can be damaging, and often have very little nutritional value. By cooking the meals at home, you can not only make a positive effect on your health and well-being by following your diet properly but also benefit greatly from the nutritional excellence of healthy home-cooking.


Try homemade sushi – it’s simple and fun to do!


The allergy diet store cupboard

There is now a fantastic selection of dairy-free products available. I’ve used soya milk in my recipes and highly recommend the fresh, sugar-free versions as they taste much better than the longlife kinds and last for a considerable amount of time in the fridge. If you like, you could always use goats’ or sheep’s milk instead (if you can tolerate them) or rice milk, or any of the nut milks otherwise. Soya yogurt and soya cheeses are great substitutes (again, you could substitute goats’ or sheep’s) and tofu and soya margarines, which you could substitute with any of the dairy-free olive oil spreads.

I’d also advise using fruit sugar, or fructose, which is basically unrefined sugar from fruit. This is a great alternative to normal refined sugar as it has a GI level five times lower than sucrose. You can also use date syrup as it also has a low GI score and contains valuable nutrients, as well as a rich flavour.

It’s well worth stocking up on dried fruits, and nuts and seeds as they can make all the difference to a recipe, as well as being great snack foods. Almonds and coconuts, in particular, are gems: they are packed with nutrients and utterly delicious, but are also great to bake with and to use in various forms to add a rich, intense flavour.

Stock up, too, on extracts, spices and other flavourings, such as tamari (a wheat-free soy sauce) and gluten-, yeast- and dairy-free stock powder. Pulses and beans are also fantastically useful: they can add inexpensive, comforting substance to any recipe, and are a great source of protein and fibre, as well as being low GI. Try haricot beans, butter beans, Puy lentils, chickpeas – the list goes on and on. Finally, fill your cupboards with polenta, rices (basmati, risotto and whole-grain, in particular), rice paper sheets and noodles, gluten-free and wheat-free pastas and noodles, and different types of flakes such as rice, buckwheat, amaranth and quinoa, and you’ll have the base for all types of meals.

It is vital that you avoid the added chemicals in non-organic food, particularly meat and fish, and eating organic food also enables you to eat more in tune with the seasons, bringing you nearer to the natural state of food that enriches our bodies. Try to eat as many salads, steamed and raw vegetables and fruit as possible, as these will support your immune system immensely. Also try to make additives and preservatives (which can have unpleasant side effects) a thing of the past and drink lots of clean, pure water.

So get creative – you’ll soon find that an allergy diet is no barrier to great tasting food!

We posed 6 questions to Grace about what inspires her to cook – take a look at the Q&A with gluten-free Grace where Grace discusses her favourite cookbook, the ingredients she can’t live without, and marriage proposals over chocolate fondant.

Best-Gluten-free-wheat-free-and-dairy-free-recipe-cookbook-by-Grace-Cheetham‘Packed full of easy, delicious recipes all your family will love.’ Annabel Karmel
Eat delicious food whilst benefiting from nutritious, natural ingredients, your energy levels will soar, and you’ll feel full of vitality and well-being.

The Best Gluten-Free, Wheat-Free & Dairy Free Recipes by Grace Cheetham
176 pages • Illustrated • £12.99




Planning a camping trip this Bank Holiday Monday? Camping food can be very dull, and it’s hard to resist the temptation to go for something quick and dehyrdrated (instant noodles anyone?)

But cooking in the great outdoors* is not only easy, but delicious and healthy too. Tiff and Jim Easton have created an entire book of camping recipes, from the easy to the gourmet, to help you experience the joys of cooking whilst camping. All you need is a camping stove, portable barbecue or – if you feel adventurous – an open fire.

So this weekend try something different with their delicious paella recipe!

(*You can substitute ‘great outdoors’ for your garden if you just fancy cooking in the sunshine)

Gourmet Camping Recipes: Paella

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes
2 tbsp olive oil
1 onion, finely chopped
2 red peppers, cored, deseeded and sliced
3 garlic cloves, finely chopped
1 tsp smoked paprika
200g/7oz chorizo, chopped
400g/14oz/2 cups paella rice
1 litre/35fl oz/4 cups chicken stock, made with cold water and stock cubes
pinch of saffron
100g/31/2oz/1 cup frozen peas
12–16 raw or cooked king prawns, peeled, or chunks of cooked chicken
handful of parsley, chopped
salt and pepper
lemon wedges, to serve
1. Heat the oil in a large frying pan and cook the onion for 5 minutes until it begins to soften. Add the peppers and garlic, season with salt and pepper and cook for a further 5 minutes until the vegetables are soft.

2. Stir in the paprika and chorizo and, a minute later, the rice. Mix well, then add the stock and saffron. Bring to the boil, reduce the heat and simmer for 20–25 minutes, until the rice is just tender and most of the liquid has been absorbed. Add a little water if it becomes too dry.

3. Add the peas and prawns and cook for a further 2–3 minutes until heated through. If the prawns are raw, cook for a little longer until they turn pink all over. Season to taste with salt and pepper, stir in the parsley and serve hot with lemon wedges.
The Family Camping Cookbook is packed with delicious recipes for camping adventures – whether you’re on a quick escape, by the beach, in the country, at a festival or camping with a crowd. Make the most of cooking in the great outdoors!

Family Camping Cookbook by Tiff & Jim Easton

Order now with free UK postage!



work out what you want from life

Spring is a perfect time to change. If you think your life is missing something, but you can’t work out what it is, follow Caterina Rando’s steps to reveal what you really want.

Change occurs only after a decision has been made. It can occur in an instant, but usually only after a choice becomes clear. Listen to your heart as well as your head, identify what does not feel right about your life and what you want to be different, and write down your findings. For this purpose buy a blank notebook—this will be your “power thinking journal”. Whatever you choose to write in your journal, make sure that it is true for you. This is a great way to process and clarify your feelings and goals, and to express unarticulated thoughts.

Keep your journal in an accessible place. Make time to write up your entries on a regular basis. Each session might last a certain length of time, say 15 or 30 minutes; or you might write a minimum amount at every session, say half a page or a page. Whenever you write, do so in the belief that whatever you need to discover will be revealed to you on the page. Develop a freeflowing style. Do not worry about grammar, punctuation or spelling. Do not edit your words. You do not even have to be sure that you are writing the truth — indeed, you do not even have to make sense!

The important thing is that you are expressing yourself. As long as you are doing this, sense, truth and clarity will come over time.

Six steps to real change

Here are six steps that can help you acknowledge what it is you want to change. Go through each step in your power thinking journal. Make these changes come alive.
1. Make a “more” list. List the things you already have in your life that you want more of: meditation, spy novels, sex, sports, or time to chill with a beer? Do not judge or edit your ideas. Wanting to enjoy your life does not make you greedy or hedonistic.
2. Make a “want” list. List the things you don’t have that you want, from inner peace to ivory curtains to invisible braces. Again, do not judge or edit your thoughts.
3. Make a “fantasy changes” list. List all the things you would change in your life if you knew that it was possible. Do not be concerned how farfetched your ideas might be.
4. Engage “ponder power”. Review your lists. What stands out? What are you instinctively drawn to focus on? What changes are just crying out to be made?
5. Choose and decide. Choose what you want to change and decide to change it—even if you do not yet know how. Making the decision is a powerful first step in itself.
6. Stay connected. Keep change at the forefront of your mind by reviewing your lists daily. Add and delete things. Change will happen more easily and quickly than you anticipate if you focus and refocus on what you have written down.

Caterina Rando will show you how you can free your mind of negative attitudes and develop the power to focus and prioritize. Containing 20 specifically devised exercises, including journaling, visualisation and affirmations, this easy-to-use book will help you create a positive mental attitude.

“Change Your Thinking, Change Your Life”

You Can Think Differently by Caterino Rando

144 pages • Illustrated • £6.99

AUS $14.99 NZ $17.99

£5.99 l Buy the e-book now!



dessert recipe suitable for cancer treatment

Beneath a light chocolate sponge studded with fresh raspberries lies an intense chocolate sauce. Perhaps surprisingly, this is a healthy dish, because it uses puréed apple and xylitol to give it a touch of sweetness.

Health Benefits

Polyphenols, in the cocoa powder, are known for their antioxidant properties. For a stronger antioxidant boost you can use high antioxidant cocoa powder, which is readily available. It has a slightly stronger, bitter taste, so use a little less in the recipe and increase the amount of xylitol slightly.

Cancer Fighting Recipes: Gooey Chocolate & Raspberry Pudding

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

oil, for greasing
125g/4 ½oz/heaped ¾ cup wholemeal
plain flour or gluten-free flour mix
2 tsp baking powder
1 tbsp cocoa powder
1 tsp vanilla extract
125g/4 ½oz/scant ½ cup sugar-free apple puree
125ml/4fl oz/½ cup soya milk
1 tbsp xylitol
150g/5 ½oz/scant 1 ¼ cups raspberries,
plus extra to serve (optional)

Chocolate sauce
2 tbsp xylitol
1 heaped tbsp cocoa powder

1. Preheat the oven to 180c/350f/Gas 4 and lightly grease a 20cm/8in round baking dish. Sift the flour, baking powder and cocoa powder into a bowl, then tip in the bran.

2. Mix together the vanilla, apple puree, milk and xylitol, and beat into the flour mixture. Stir in the raspberries, then spoon into the baking dish.

3. Combine the sauce ingredients with 400ml/14fl oz/generous 1½ cups boiling water, and pour gently over the batter. Do not stir the liquid in – it will seep in as it cooks.

4. Carefully put the dish in the oven and bake for 35–40 minutes until the pudding is firm on top but with a gooey chocolate sauce underneath. Serve with extra raspberries, if you like. (Store leftovers in the fridge for up to 2 days.)

Nutritional Information per serving
Protein 5.4g | Carbohydrates 38.7g of which sugars 14.8g | Fat 2.2g of which of saturates 0.8g | Kcals 181

Looking for more recipes to help you through cancer treatment? Try this Wilted Kale Salad for a super-food boost of glucosinolates or help your immune system with protein, antioxidants, selenium and zinc, all locked in these delicious Japanese Lamb Burgers.


A recipe book for cancer care, and the foods to eat during chemotherapy
Nourish: The Cancer Care Cookbook embraces the holistic healthy living approach of Penny Brohn Cancer Care, combining nutritional advice with 7-day menu plans and healthy recipes design to help you, or someone you know, live with cancer.

Click here to order your copy with free UK postage


Grace-Cheetham-author-of-gluten-free-recipe-bookGrace Cheetham is an unashamed foodie who suffers from gluten, wheat and dairy intolerance, which is probably why she is so passionate about allergy-free eating. Her latest book, Simply Gluten-free and Dairy-free shows you how easy it is to make great food for an allergy diet.

To mark #AllergyAwarenessWeek, Grace has kindly taken the time to answer 6 questions from us about what inspires her to get in the kitchen and cook!
First thing’s first – you’ve been exiled to a desert island. What ONE cookery book would you take with you?

Nigella’s How To Eat. I love the way she writes about food.
What inspired you to get into cooking?

I grew up with a family of foodies. We used to buy local meat and fish, we would walk to the farm to get eggs, we grew our own vegetables and fruit, and my mother cooked everything from scratch. Cooking was normal for us – and the way to eat lovely food.
What style of cuisine inspires you most?

My mother cooked British food, with an emphasis on great ingredients cooked well. Her father had owned a bakery and her grandfather had owned a butcher’s. And I often fall back on that style of cooking. But I also love other cuisines, especially Italian food and Asian food. I lived for a while in Sydney and loved the fusion-style cooking there.
What’s your ideal comfort food?

Chocolate Fondant. In fact, anything chocolate. My husband proposed over a chocolate fondant – it was a lovely moment!

(Here’s Grace’s gluten and dairy free chocolate fondant recipe – marriage proposals optional)
What ingredient can’t you live without?

Fruit and veg. Seriously. I lived for a few months in Paris in my gap year after school, working as an au pair on a really low wage. I couldn’t afford to buy fresh fruit and vegetables and I used to dream about my mum’s veggie garden!
Finally, what’s your number one tip for people trying to cook gluten-free food?

Gluten-free grains and flours generally need more liquid than wheat versions. So add more sauce/liquid when you’re making pasta, add a lot more water when you’re making bread, and use less flour for pastry, cakes, biscuits and so on…
Thanks Grace! This week is Allergy Awareness Week, and Grace is appearing on Waitrose TV with some of her best allergy sensitive recipes. Take a look at her video recipe foolproof gluten-free seeded white bread, and learn to make a delicious loaf that doesn’t require kneading or proving.

If you’re looking for more gluten-free recipes, try Grace’s Best Gluten-free Pizza Recipe, or follow Grace on Twitter for the latest tips – @glutenfreegrace