Gluten free

Oysters with Red Wine Vinegar

Apricots make the finest jam, they're sweet and rich but with that hint of tartness that makes the best preserves.

Gluten-free bread mixes are available in plain and wholegrain, we used plain in this recipe. Note

The gherkins will lose their colour gradually during storage. This does not affect their taste or texture in any way. Note

Peppered beef

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. Note

Made from little more than apples and a touch of spice, the long slow-cooking concentrates the apple taste. Serve as a dessert cake, perfect for guests with intolerances to wheat or gluten. Note

The peanut sauce can be made in a food processor or blender instead of a mortar and pestle. You need about a quarter of a small cauliflower for this recipe. Note

Gorgeously sweet orange and maple glazed baby carrots. The perfect accompaniment for your next dinner party.

These pancetta and cheese muffins are free of both gluten and nuts, so they are a perfect addition to the school lunchboxes!

Labne is yoghurt that has been drained of whey. A short draining time, results in a thick, creamy yoghurt, while a longer one, will achieve the consistency of a soft yoghurt-cheese, that can be rolled into balls. You can make your own or buy it from supermarkets. Note

This recipe is also nut-free and gluten-free Note

Serve mini baked ricottas warm or cold. Recipe can be made a day ahead, store, covered, in the refrigerator. Note

The perfect side dish to any roast dinner spread, these delicious baked rosemary potatoes will delight the whole family.

You can substitute the almond meal for hazelnut or pecan meal if you prefer. The orange caramel sauce is best served immediately once prepared because it will separate on standing. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

The easiest way to line the base of a pan hole is to cut the bottom out of cupcake paper cases; use the correct sized case for the muffin pan. Don’t overbeat the dairy-free spread or it will break down; you just need to break it up before adding the flour mixture. These cakes will […]

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon. Note

Starchy potatoes, such as pontiac or lasoda, are best for this recipe. Note

Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender. Note

This recipe is also nut-free, gluten-free and egg-free. Note

Dry sherry can be used instead of mirin. Note

You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil. Note

This recipe is also gluten-free. Note