Author: Victoria Lagodinsky

From Grace Cheetham’s Simply Gluten-Free and Dairy-Free.

Being gluten intolerant or having a dairy allergy (or like Grace, both) doesn’t have to mean missing out on delicious baked treats. Grace has spent years experimenting with the growing range of free-from products, and has developed a wealth of delicious recipes, such as this wonderful almond cake. Thanks to the ground almonds, it comes out of the oven light, fluffy and moist. The flavours are delicate, and the almond cream and flaked almonds add a rich coating with a crunchy top.

Almond Cake

Makes: 1 cake (10–12 slices)

Preparation time: 20 minutes, plus at least 12 hours soaking 

Cooking time: 35 minutes
 
150g/5½oz dairy-free margarine, softened, plus extra for greasing
75g/2½oz/heaped ⅓ cup fruit sugar or caster sugar
1 tsp almond extract
3 eggs, beaten
175g/6oz/heaped 1⅔ cups ground almonds
1 tsp gluten-free baking powder
scant ½ tsp xanthan gum
30g/1oz/⅓ cup flaked almonds, to decorate

For the almond cream:
100g/3½oz/⅔ cup blanched almonds
2 tbsp fruit sugar or caster sugar
¼ tsp almond extract
2 tsp agar agar flakes

1. To make the almond cream, put the blanched almonds in a bowl, cover with water and leave to soak overnight or for at least 12 hours, then drain, rinse well and transfer to a blender. Add 150ml/5fl oz/scant ⅔ cup water and blend for 10 minutes until smooth. Pour the mixture into a saucepan and add the sugar, almond extract and agar agar flakes. Heat over a low heat for 3–4 minutes until the sugar and agar agar flakes have dissolved completely, stirring continuously to make sure the mixture doesn’t burn. Transfer to a heatproof bowl, leave to cool, then cover and chill in the fridge until needed.

2. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Beat in the almond extract and gradually beat in the eggs, a little at a time, until well mixed. Add the ground almonds, gluten-free baking powder and xanthan gum to the mixture, then quickly fold in, using a spoon. Mix well, but take care not to overmix, then pour into the tin.

3. Bake for 20–25 minutes until golden brown, well risen and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool for 5 minutes. Turn out of the tin, transfer to a wire rack and leave to cool completely.

4. Spread the almond cream over the cake, sprinkle with the flaked almonds and serve. Keep any leftover cake in the fridge.
 

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

Order now with free UK postage! 

From Renée Elliott’s Me, You and the Kids Too.
 
Renée Elliott, founder of Planet Organic, understands how important it is to feed your family well on natural, unprocessed foods that are produced with respect for the environment. See her talking to the Telegraph newspaper about her personal values – for raising a family and in business – in this heart-felt video.

Renée is also the author of Me, You and the Kids Too, a brilliant cookbook that shows you how family cooking can be made simple – and how it’s possible to please everyone at the table, however small they may be! Each recipe includes two simple variations, so that you can turn a family dish for adults and older children into delicious, nutritious baby purées for weaning little ones with very little extra effort. Included here is her recipe for a delicious Roasted Vegetable Lasagne.

Roasted Vegetable Lasagne

Serves: 4 adults and 4 children

Preparation time: 1 hour

Cooking time: 1 hour 10 minutes
 
1kg/2lb 4oz plum tomatoes, thickly sliced
135ml/4½fl oz/generous ½ cup olive oil, plus extra for greasing
3 tbsp chopped parsley leaves
1 tbsp chopped oregano leaves or 1 tsp dried oregano
1 tsp finely chopped thyme leaves or 1 tsp dried thyme
300g/10½oz drained, bottled or tinned artichoke hearts in water or oil, thinly sliced lengthways
1 small yellow pepper, halved, deseeded and thinly sliced
juice of 2 limes
2 red onions, halved and thinly sliced
1 small courgette, thinly sliced
1 tsp salt
9 wholemeal spelt lasagne sheets or wholemeal lasagne sheets
500g/1lb 2oz mozzarella balls, drained and thinly sliced
115g/4oz/scant ¾ cup drained capers in salt or brine, rinsed
150g/5½oz drained, bottled or tinned, pitted black olives, chopped
4 garlic cloves, thinly sliced
55g/2oz/heaped 1 cup grated Parmesan cheese
avocado salad, to serve
 

1. Preheat the oven to 250°C/500°F/gas 9 and grease one baking dish and one large baking dish with oil. Put the tomatoes in the baking dish and drizzle 3 tablespoons of the oil over the top. Sprinkle with the parsley, oregano and thyme and toss gently but thoroughly. Put the artichokes, pepper, onions and courgette in the large baking dish, drizzle with 5 tablespoons of the oil and toss gently. Put both baking dishes in the oven and bake for 30 minutes until the vegetables are soft and beginning to brown. Remove from the oven then set aside to cool.

2. Turn the oven down to 200°C/400°F/gas 6. Transfer the roasted vegetables to a large bowl, add the salt and toss well.

3. Drizzle the remaining oil over the bottom of the large baking dish, then spread ⅓ of the roasted tomatoes evenly over the bottom, followed by 3 lasagne sheets, ¼ of the mozzarella, ⅓ of the roasted vegetable mixture, ⅓ of the capers, ¼ of the olives and ⅓ of the garlic. Repeat the layers twice, then sprinkle the Parmesan and the remaining mozzarella and olives evenly over the top.

4. Bake for 40 minutes until the top is bubbling and golden brown. Serve hot with avocado salad.
 
 
6–9 months: Artichoke, Courgette & Avocado Purée Put 3 tablespoons of the roasted artichokes, 2 tablespoons of the roasted courgette, 2 tablespoons of avocado and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

9–12 months: Roasted Artichoke, Courgette, Onion & Avocado Put 2 tablespoons each of the roasted artichokes, courgette, onions and avocado and 3 tablespoons water in a blender. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.
 
 
 
‘Renée Elliott’s cookbook is a kitchen essential for new moms and for those who need a little inspiration on how to feed the entire family.’

 
Cooking for a family can be a huge challenge that leaves you feeling like you’re always making compromises. In Me, You and the Kids Too, Renée Elliott makes this do-able. She shows that you don’t have to cook different recipes to please everyone at the table – and that you never have to sacrifice flavour or nutrition to get meals made without stress.

Me, You and the Kids Too by Renée Elliott

Order the book for £14.99 or the eBook for only £7.99

From Daniel Galmiche’s Revolutionary French Cooking.

If any of you chocaholics are using ‘National Chocolate Week’ as an excuse to indulge this week, there’s not many better ways to do it than with this superb tart. Infused with lemongrass and chilli and made with the finest cocoa, it has a rich texture, a silky silhouette and lovely crisp pastry, which is a combination bound to make you happy.

Chocolate, Chilli and Lemongrass Tart

Serves: 4–6

Preparation time: 15 minutes, plus 50 minutes chilling and 1½ hours setting

Cooking time: 15 minutes
 
For the chocolate pastry:
90g/3¼oz/¾ cup plain flour
1 tbsp good-quality dark cocoa powder
60g/2¼oz unsalted butter, softened, plus extra for greasing (optional)
30g/1oz/¼ cup icing sugar
a pinch of salt
1 large egg yolk

For the chocolate filling:
250ml/9fl oz/1 cup whipping cream
1 large really fresh lemongrass stalk, cut in half lengthways and bruised
2 small red chillies, deseeded and roughly chopped
200g/7oz dark chocolate, 70% cocoa solids, roughly chopped
20g/¾oz unsalted butter, softened

1. To make the sweet pastry, sift the flour and cocoa powder into a bowl. In a separate bowl, beat together the butter, sugar, salt and egg yolk until light and fluffy. Sift in the flour mixture, then fold it through gently until it just begins to form a dough, then stop! You don’t want to work this pastry at all. Wrap in cling film and put in the fridge for 20 minutes.

2. Grease an 18cm/7in non-stick, loose-bottomed flan tin with a little butter, if necessary. Roll out the pastry between two sheets of baking paper until 3mm/⅛in thick, then roll the pastry over the rolling pin and lift it over the flan tin. With one hand, lift the pastry edge and with the other, gently tuck the pastry into the bottom and sides of the tin so that it fits tightly. Don’t overstretch it or it will break, and press down gently to push out any bubbles. Trim off any excess pastry by rolling the pin over the top edge of the tin. Prick the base with a fork and chill for 25–30 minutes to prevent the pastry shrinking during baking.

3. Meanwhile to make the filling, put the cream in a saucepan over a medium heat and bring just to a simmer. Remove from the heat, add the lemongrass and chilli, cover with cling film and leave in a warm place to infuse for 30 minutes.

4. Towards the end of the chilling/infusing time, preheat the oven to 180°C/350°F/gas 4. Line the pastry case with baking paper and cover with baking beans. Bake for 6 minutes, then remove the paper and baking beans, turn the oven down to 160°C/315°F/gas 2½ and bake for a further 3–4 minutes until the pastry is cooked through and light brown.

5. Put the chocolate and butter in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring, until the chocolate has melted. Remove the cling film from the cream and strain to discard the lemongrass and chillies. Pour the cream slowly into the chocolate mix, whisking all the time until you have a soft, shiny, chocolate ribbon. Pour it into the pastry case and leave to one side in a cool place for 1½ hours until just set. Do not put it in the fridge as this will take the shine off the chocolate. Serve sliced with the orange salad.
 

From Adele McConnell’s The Vegan Cookbook.

For a fantastic twist on a lunch wrap, try these gorgeous little tortilla cups, filled with delicious roasted sweet potato and a zesty fresh pesto. They are completely vegan, but whether you follow a plant-based diet or not, we guarantee you’ll love them as much as we do.

Sweet Potato Cups with Hummus & Walnut Pesto

Serves: 3–6

Preparation time: 30 minutes, plus cooling

Cooking time: 1 hour
 
250g/9oz sweet potato, cut into small dice
1 tbsp olive oil or coconut oil, plus extra for greasing
½ courgette, cut into small dice
3 flour tortillas
1 large handful of basil leaves
1 small handful of parsley leaves
100g/3½oz baby spinach leaves
30g/1oz/¼ cup walnuts
60ml/2fl oz/¼ cup good-quality extra virgin olive oil
1 garlic clove, crushed
a squeeze of lemon juice, or to taste
sea salt and freshly ground black pepper
220g/7¾oz/1 cup hummus, to serve
 

1. Preheat the oven to 200°C/400°F/Gas 6. Put the sweet potato in a bowl and add the oil. Mix well to coat thoroughly and tip on to a baking tray. Roast for 30 minutes, then add the courgette to the tray. Roast for a further 15 minutes, or until tender.

2. While the vegetables are cooking, cut each tortilla into quarters and, using a small amount of oil, grease six muffin cups. Press 1 piece of tortilla inside a muffin cup and smooth into the edges to line the cup, then add a second piece at an angle and smooth in the same way. Leave the edges overhanging, to create a tortilla ‘cup’. Leave to one side.

3. Put the basil into a blender or food processor and add the parsley and spinach leaves, then process until they are well combined. Add the walnuts, olive oil, garlic and lemon juice. Season with salt and pepper, and blend into a smooth paste to make a pesto.

4. When the sweet potato is cooked, leave the baking tray on one side to cool. When the vegetables are cool, tip them into a large mixing bowl, and combine with 2 tablespoons of walnut pesto. Spoon the sweet potato and courgette mixture into each tortilla cup and bake for 15 minutes, or until the tortillas are golden brown. Top with a large spoonful of hummus and serve with the remaining pesto. The pesto can be stored in a sterilized jar in the fridge for up to 1 week or frozen for up to 1 month.
 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

Click for more info!

From John Gregory-Smith’s Mighty Spice Cookbook.

It’s London Cocktail Week, so to get you in the mood, have this wonderful rum concoction on us! From John Gregory-Smith’s Mighty Spice Cookbook, it fuses mellow rum with the zing of fresh ginger and aromatic lemongrass, all topped up with tonic for a seriously sophisticated and perfectly refreshing drink. Chin-chin!

Lemongrass and Ginger Rum Cocktail

Serves: 4

Preparation time: 10 minutes

Cooking time: 5 minutes
 
4 lemongrass stalks
250g/9oz/heaped 1 cup caster sugar
1cm/½in piece root ginger, peeled
1 tsp grated root ginger
100ml/3½fl oz/⅓ cup light rum
juice of 2 limes
tonic water, for topping up

1. Cut off the ends of the lemongrass stalks and bash the fatter ends of the lemongrass a couple of times with a heavy spoon to help release their delicious flavour. Put the lemongrass in a saucepan with the sugar and 185ml/6fl oz/¾ cup water and bring to the boil. Turn the heat down to low and simmer, shaking the pan occasionally, for 4–5 minutes, or until all the sugar has dissolved. Remove from the heat and set aside to cool. You will end up with more sugar syrup than you need for four drinks, but it’s important to cover the lemongrass stalks with enough water so you get the maximum flavour from them. The extra syrup will keep for a few days in the refrigerator.

2. Grate the ginger into a cocktail shaker, discarding any fibrous bits. Pour in the rum, juice from 1 of the limes, 55ml/1¾fl oz/scant ¼ cup of the cooled lemongrass sugar syrup, then add the lemongrass stalks from the syrup and a handful of ice. Shake vigorously until the ingredients are well combined.

3. Divide the cocktail into four ice-filled rocks glasses, top up each glass with tonic water and serve with a lemongrass stalk from the shaker to use as a stirrer.

4. Squeeze the juice from the remaining lime into the four glasses and stir in with the lemongrass stalks. Serve immediately.
 
 
Spicing up your bookshelf, Mighty Spice Cookbook will take you on a culinary journey across the globe – with 100 inspiring recipes from the Far East, North Africa and Central America.

Mighty Spice Cookbook by John Gregory-Smith

224 pages • Illustrated • £14.99

Buy the book now!

From Bethany Kehdy’s The Jewelled Kitchen.

What’s the one bright side to the grey weather that’s setting in? It’s time to legitimately crack out the comfort food! This dessert, known as Um Ali Bread Pudding, is named after the mother um Ali, and is full of wonderful, warming aromatic spices. The tales of both the mother and the dessert are many and intriguing. This dessert is a quick and easy way to win legions of hearts. It’s also a mouth-watering way to use up stale croissants – or a great reason to go and buy some!

Egyptian Spiced Bread Pudding

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes
 
4 all-butter croissants
2 tbsp raisins or dried mixed berries
2 tbsp flaked almonds, plus extra to sprinkle
2 tbsp pine nuts, plus extra for sprinkling
2 tbsp roughly chopped shelled pistachios
250ml/9fl oz/1 cup milk
5 tbsp caster sugar
¼ tsp ground cinnamon
2 tsp orange blossom water
250ml/9fl oz/1 cup whipping cream
4 tbsp desiccated coconut
1 small egg, beaten

1. Preheat the oven to 180˚C/350˚F/Gas 4 and line a baking sheet with parchment paper.

2. Tear up the croissants into bite-size pieces, place on the baking sheet and bake in the oven for 10 minutes until crisp and golden.

3. Spread the baked croissant pieces across the base of a baking dish, about 28cm/11¼in square. Sprinkle over the raisins, almonds, pine nuts and pistachios, making sure they are spread evenly.

4. Heat the milk in a heavy-based saucepan over a medium heat, add 3 tablespoons of the sugar and mix well to dissolve. Reduce the heat to low, add the cinnamon and orange blossom water and heat through at a gentle simmer for 3–4 minutes. Remove the pan from the heat and leave it to cool so that the egg will not scramble when it’s added to it.

5. Meanwhile, put the cream and the remaining sugar in a mixing bowl and whisk until the mixture forms soft peaks. Sprinkle in the coconut and gently fold to incorporate.

6. Add the egg to the cool milk mixture and whisk to combine. Ladle the mixture into the baking dish and spread the whipped cream over the top.

7. Bake in the oven for 15 minutes until everything is bubbling and the top is golden, if necessary placing it under a hot grill for the last 1–2 minutes to brown the top. Remove from the oven and leave to stand for a couple of minutes. Serve warm.

Bethany Kehdy is a pioneer of today’s new Middle Eastern cuisine.The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma’amoul Shortbread Cookies – mouth-watering dishes for you to try. Find Bethany at her inspiring food blog dirtykitchesecrets.com.

    “Original and delicious” –  Yotam Ottolenghi

     The Jewelled Kitchen by Bethany Kehdy

      224 pages • Illustrated • £20.00

      AUS $32.99 NZ $42.00

      £20.00 l Buy the book now!

From Nicola Graimes’s New Vegetarian Kitchen.

Today is World Vegetarian Day so, to mark the occasion, we’ve dug out this delicious recipe from Nicola Graimes’s brilliant New Vegetarian Kitchen, which shows you how to really make the most of your veggies. It’s packed full of comforting flavours – butternut squash, thyme, cider, cream! – and is the perfect hearty, warming supper as grey days begin to creep in…

Stove-Top Squash Scones with Cavolo Nero in Cider Sauce

Serves: 4

Preparation time: 15 minutes

Cooking time: 50 minutes
 
250g/9oz butternut squash, peeled, deseeded and cut into bite-sized pieces
185g/6½oz/1½ cups plain flour
½ tsp salt
½ tsp bicarbonate of soda
1 tsp baking powder
80g/2¾oz butter
1 large egg, lightly beaten
2 tbsp milk
3 tbsp olive oil
2 leeks, sliced
350g/12oz cavolo nero, sliced crossways into thin strips
1 tbsp thyme leaves
200g/7oz/scant 1½ cups cooked butter beans
200ml/7fl oz/scant 1 cup dry cider
1 tsp Dijon mustard
4 tbsp double cream
salt and freshly ground black pepper
leaves from a few parsley sprigs, chopped
 

1. Steam the squash until tender, then transfer to a bowl, mash with a fork and set aside to cool.

2. Preheat the oven to 70ºC/150ºF/gas ¼. Sift the flour, salt, bicarbonate of soda and baking powder into a mixing bowl. Melt 50g/1¾oz of the butter and stir it into the dry ingredients, along with the mashed squash, egg and milk. Stir to make a soft dough.

3. Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium heat. Spoon a quarter of the dough into the pan and, using a spatula, flatten into a 1cm/½in-thick round. Repeat to add another scone to the pan, reduce the heat to medium-low and cook for 4–5 minutes on each side until golden. Reduce the heat to low if the scones are browning too quickly. Transfer to an ovenproof plate, cover with foil and keep warm in the oven while you cook the remaining 2 scones, adding another spoonful of oil to the pan. Keep the scones warm while you make the sauce.

4. Heat the remaining oil and butter in a large frying pan over a medium-low heat, fry the leeks for 4 minutes, stirring occasionally. Add the cavolo nero and thyme and cook, stirring, for 3 minutes, then stir in the butter beans and cider. Cook over a medium-high heat for 5–10 minutes until the cider has reduced by half. Reduce the heat to medium-low and stir in the mustard and cream. Season with salt and pepper and warm through. Serve the scones with the sauce and sprinkled with the parsley.

From Emma Macdonald’s Preserving.

A glut of this season’s juicy plums and a couple of spare hours this weekend and, hey presto, you could magic up this delicious, gently spiced chutney. Flavoured with ginger and allspice (a spice in its own right that tastes like cloves, cinnamon and nutmeg), it is perfect to serve with crusty bread and cheese. It takes a month to mature, so it’ll be the perfect condiment to enjoy with a classic ploughman’s lunch after a lovely autumn walk!

Gingered Plum Chutney

Makes about: 950g/2lb 2oz

Preparation time: 30 minutes, plus 1 month maturing

Cooking time: 1 hour 20 minutes
 
230ml/71¾fl oz/scant 1 cup red wine vinegar
1kg/2lb 4oz plums, halved, stoned and chopped
500g/1lb 2oz cooking apples, peeled, cored and chopped
360g/121¾oz/scant 2 cups soft light brown sugar
20g/1¾oz ginger paste
1 tbsp ground allspice

1. Pour the vinegar into a preserving pan. Add all the remaining ingredients, stir together and slowly bring to the boil.

2. Reduce the heat and simmer gently for about 1¼ hours until the mixture is light brown and thick. Stir occasionally to prevent the mixture from sticking to the bottom of the pan.

3. Meanwhile, sterilize enough jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.

4. Spoon the chutney into the warmed, sterilized jars. Seal immediately, label and store in a cool, dry, dark place.

5. Leave to mature for at least 1 month before using. Refrigerate after opening.
 

In this one-stop guide, you’ll find a wealth of inspiration for preserving fruit and vegetables, meat and fish. Every classic is covered – from Lemon and Lavender Marmalade to spread on hot toast to Sweet and Sour Cucumber Relish to serve with rich Pork Rillettes – and with expert tips on ingredients, equipment and troubleshooting, Preserving has everything you need to get started.

Find out more, and get free postage on all UK orders

From Marcus Bean’s Chicken.

We are so excited about the publication of Marcus Bean’s fabulous Chicken, that we’re raising a glass to celebrate … sort of! A mojito is a classic cocktail – fresh mint from the garden with sharp lime and white rum, sweetened with sugar syrup. The combination is perfect to use in a recipe as it brings all those elements to lift the chicken. This fantastic modern take on a simple griddled chicken salad uses golden rum instead of white for a simple but effective twist. The chicken tastes great cooked on the barbecue for that smoked, charred flavour or, if you are in the kitchen, use a griddle pan for a similar effect.
 

Golden Chicken and Mint Mojito

Serves: 4

Preparation time: 10 minutes, plus overnight marinating

Cooking time: 20 minutes
 
4 skinless chicken breasts
6 tbsp golden rum
grated zest and juice of 2 limes
leaves from 12 large mint sprigs, plus extra to serve
1cm/½in piece of root ginger, peeled and chopped
12 large coriander sprigs, including stalks
2 tbsp dark soft brown sugar
2 limes, cut into wedges
green salad, to serve
boiled new potatoes, to serve
 

1. Score the chicken breasts a couple of times across the top and bottom to allow the marinade to penetrate. Put the rum, lime zest and juice, mint, ginger, coriander and sugar into a small blender or pestle and mortar and crush to a paste. Rub the marinade into the chicken, put in a non-metallic bowl, cover and leave to marinate in the fridge for at least 2 hours or overnight if possible.

2. If you are using a barbecue, wait for the charcoal to go white with no naked flames, then cook the chicken breasts for 2–3 minutes on each side, then keep turning them and brushing with marinade for a further 5–10 minutes until the juices from the chicken run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Baste with plenty of marinade while they are cooking so they don’t dry out.

3. If you are in the kitchen, preheat the oven to 200°C/400°F/Gas 6. Heat a griddle pan over a high heat until very hot, then add the chicken breasts and seal for 2 minutes on each side until you have charred stripes on the meat. Transfer to the oven and cook for 5 minutes until cooked through and tender. Slice the chicken, scatter with mint leaves and lime wedges and serve with a fresh, crisp salad and new potatoes.