Bakewell Baked Apples


There are recipes that are the edible equivalent of a hand knitted reindeer jumper, gifted to you from your grandmother. That is, cosseting, nostalgic and a little bit too twee for smart public consumption.  This is one of those recipes. If what you need is a coincidentally gluten free, not-too indulgent pudding for a school night (or Sunday lunch), then these Bakewell Baked Apples might be what you’re looking for. If so, skip post haste to the recipe at the bottom.

My Granny was always a fan of a baked apple. It whispered of prudent indulgence. Something a little sweet, but not too heavy. Hers  were nursery-soft, stuffed with raisins and …

Lemon Chickpea Flour Pancakes with Creamed Kale


There are dishes that are bound for breakfast, others that are destined to be lunch. Some, when they’re not eaten for supper taste like sadness (cold pizza eaten for breakfast, I’m looking at you).

This is not that sort of dish. If what you need is a vegetarian bounty of greens and gluten free deliciousness with a gilding of good fats that can be consumed any time of the day or night, these stuffed chickpea flour crepes will soon be your friend. (If you’re in a hurry or have little patience for the prattlings of life, which largely revolve around parenthood and pregnancy at present,  skip straight to the recipe at …

Mandarin, Almond, Honey and Fig Cakes


If you need a wee cake that tastes like an aromatic wander through a souk, skip straight to the bottom for the recipe. These petite mandarin, almond, honey and fig cakes might just be what you’re looking for.

There are many wonderful things about these cakes. Yes, they’re gluten and grain free. Yes, they’re refined sugar free (and can be made fructose free by substituting in rice malt syrup for honey). Yes they’re redolent with protein, bound up with eggs and ground almonds. Yes they’re muddle and mix. But mostly, they’re just very good for morale.

This is a week for celebrating mandarins, as our latest stowaway unfurls to the proportions of …