Parsnip soup with kale chips
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
Gluten-free
See allExplore our delicious gluten free recipes perfect for coeliacs and the gluten-sensitive, including gluten-free cakes, pastries and other delicious dishes!
Pineapple and orange juice
This recipe is also nut-free, gluten-free and egg-free. Note
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Pepper beef and mushroom stir-fry
Dry sherry can be used instead of mirin. Note
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Potato scones
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
Potato pizza
This recipe is also gluten-free. Note