200g {7oz} softened butter
110g {4oz} caster sugar
75g {3oz} rice flour
100g {3.5oz} cornflour
1 397g tin condensed milk
200g {7oz} chocolate

8in square cake tin.

1} Preheat oven to 180o
2} Cream half the butter and half the sugar together in large bowl until pale and fluffy. Stir in the rice flour and cornflour and bring together to make a smooth dough. Line tin with greaseproof paper press shortbread into tin. bake in oven for 15-20mins until lightly golden leave to cool slightly.
3} Meanwhile make the toffee place the remaining butter and sugar along with the condensed milk into a pan on low heat stirring all the time until the sugar dissolves. Simmer for 10-15 mins stirring all the time until mixture is just beginning to darken and sugar thermometer reads 113oC or 235oF.
4} Pour toffee onto shortbread base and leave to cool completely. Then melt the chocolate and pour over the top of toffee allow to cool then up in fridge for a couple of hour until set.
5} Cut into squares and ENJOY

3lbs cherry tomatoes
2 onions chopped
4 cloves of garlic (roughly chopped)
600ml chicken or vegetable stock
2 tablespoons dairy free butter
2 tablespoons gluten free s/r flour
1 teaspoon salt
2 teaspoons sugar to taste

METHOD

1. put tomatoes, garlic,and onion into a large oven proof dish
and put in the oven to roast until tomatoes start to go black
gas 7 220c

2. when cooked put through a blender with the stock and blitz
then put through a seive and discard any left overs

3. melt the butter and then add the flour to make a roux
and then add the salt then little by little add tomato
mixture and bring to a smooth consistancy

4. add the sugar according to taste

3 boneless chicken breast
2 tablespoons crunch peanut butter
2 tablespoons natural yoghurt
ground black pepper
grated rind of 1/2 orange
juice of 1 orange
1 tablespoon clear honey

METHOD

1. soak the wooden skewers in warm water for 30 minutes ( stops them burning)
2. skin and cut the chicken into 2 cm cubes
3. thread chicken onto pre soaked skewers
4. mix together the peanut butter,yoghurt,orange rind and black pepper to taste
5. spoon the mixture over the chicken then cover and chill for 4 hours

COOKING

1. arrange skewers on a grill pan and spoon remaining mixture over
2. grill for 4 minutes on moderate heat then turn until cook through
3. mix together the orange juice with honey. spoon over kebabs and
return and cook for a further 2 minutes
4. serve with orange segments and watercress

tip try using smooth peanut butter if you wish

250g lean mince
250g gluten free sausage meat / skinned sausages are ok
4 slices of gluten free bread / breadcrumbs
1 egg
1/2 teaspoon curry powder
1 onion finely chopped
2 tablespoons tomoto ketchup

GLAZE

2 desert spoons dark brown sugar
I tablespoon of water
1 1/2 teaspoons of Worcester sauce
2 tablespoons tomato ketchup
1/2 teaspoon vinager

METHOD

1.cook the finely chopped onion until soft
2. combine all the ingredients together for meatloaf
3. grease and line a loaf tin
4. bake in centre of the oven 180c gas 4 for 15 minutes
5. put all the ingredients for the glaze and heat in a small pan
6 take meatloaf from oven and pour glaze over the top
7. return to oven for a further 15 minutes or until cooked

Im sorry that I’ve not posted for a few days not been feeling that great so not tried anything new
I shall be posting on here again really soon with more fantastic gluten free recipes

500g lean minced beef
1 red onion
I teaspoon dijon mustard ( make sure its wheat free)
4 rashers of smoked or unsmoked bacon
1 teaspoon italian herbs
salt and pepper to taste
1 tablespoon olive oil
I teaspoon butter
1 tablespoon cornflour ( check it only contains cornflour)

METHOD

1. finely chop the onion
2. remove the rind from the bacon and dice
3. melt butter and oil in a pan
4. fry the bacon and onion until onion is soft
then add dijon mustard and cook for a further minute
then allow to cool
5. put the uncooked mince into a bowl and add bacon and
onion mix together with your hands and add salt and pepper
and italian herbs add cornflour and mix well
6. now form into shapes of burgers about 1/2 inch thickness
and cook until cooked through

TIP

freeze what your not going to use so there there as and when you want them

2 medium bananas
110g gluten free breadcrumbs
150ml semi skimmed milk
1 teaspoon ground mixed spice ( optional)
25g melted butter
50g dried mixed fruit
1 egg ( beaten)
50g dark muscavado sugar

TOPPING

1 tablespoon demerara sugar
1 teaspoon of cinnamon

METHOD.

1. pre heat oven gas 4 180c
2. melt the butter
3. cut banana into chunks
4. put all the ingredients into a bowl and mix well
5. cover and leave to stand for 30 minutes
6 while leaving to stand mix the two ingredients together
for the topping and set aside for later
7. grease and line loaf tin or use a silicone one
8. place the contents of the cake into the tin pressing down firmly
and evenly then sprinkle over the topping mix
9. bake in the centre of the oven for 40 minutes or until cooked through
10. allow to cool and then serve either warm or cold with custard or
toffee sauce

TIP

try using cranberries instead of mixed fruit

250g white mix or white gluten free plain flour
1 teaspoon baking powder (gluten free)
1 teaspoon salt
2 tablespoons natural yoghurt
approx 150ml/5fl oz warm water
makes 2/3

METHOD

1. mix together the flour/white mix with the salt and baking powder
then add in the yoghurt and mix, then add the water a little at a time
until it all comes together should be a soft dough

2. turn out the dough onto a floured board and kneed the dough for 30
seconds, replace the dough into a lightly floured bowl cover with film
and place in a warm place for and hour to prove

3. when ready remove from bowl and kneed again and then cut into
2/3 pieces depending on the size you want roll out to about 1/2 thick

4. place a flat baking tray lightly oils using kitching paper to do this
and then place under the grill

5. now baking tray should be hot place one of the naans on this and
return under grill do not leave unattended these cook quickly
turn over and do the other side repeat with the others
wrap in foil and place in bottom of the grill to keep hot

6. if you fancy garlic naan then use a pot which I get from supermarket
1 pot per naan make sure this is at room temperature and use a little
at a time covering the naan

TIP

for a softer naan bread then roll a little thicker