Sesame and Poppy Seed Biscuits

This recipe is a slight amendment to Phil Vickery's from his book Seriously Good Gluten Free Cooking.

It's been a challenge helping my wife to adapt to her new diet, as well as find suitable recipes to keep things interesting. These little beauties aren't your 'dunking' biscuits, as they use rice flour and xantham gum combined with caramel and seeds to make a biscuit with the texture of brandy snaps. Sesame seed snaps! There you go.

Either way, they are lovely with a cuppa and amazing to scoop ice cream with. Enjoy.



Sesame and Poppy Seed Biscuits
Makes 12-14

125g icing sugar
25g butter
3 tbsp golden syrup
30g rice flour
1 tsp xantham gum (available in most super stores now)
150g sesame seeds
50g poppy seeds
A pinch of salt

1 - Pre-heat the oven to 190C/GM5.
2 - Put the icing sugar, butter and syrup into a pan. Heat up to the boil, then fast boil for 1 minute, stirring constantly.
3 - Remove from the heat then stir in the rice flour, xantham gum, seeds and salt. Combine thoroughly.
4 - Line a baking sheet with greaseproof baking parchment. Allow the mixture to cool slightly then form golf ball sized pieces of the mixture using teaspoons.
5 - Place onto the sheet, allowing lots of space (you will need to cook these in 2 batches in an average sized oven). Press down with a palette knife until flat and spread out. Bake for 8-10 minutes until golden. Allow to cool on the baking tray.

Cooking for babies and toddlers

So baby is growing fast and soon breast feeding has to be supplemented by pureed and foods. Sooner rather than later, the time for weaning comes and with that comes dramatic changes in food choices and eating patterns. New parents are always surprised by the rapid rate of change and complexity in the first year or two of a baby's life. 

Cooking and food preparation for babies and toddlers are not as easy as they appear to be at first sight. There are many factors to be taken into account, from the choices of food to preparation, etc. These include the following factors: 

• Health and nutrition: obviously health is the number one factor to consider. You may have to juggle around a bit to find the optimal balance of fresh ingredients, the right balance of vegetables and other foods, and appropriate flavourings. Also to be taken into account is what your child needs at different stages of growth and any health considerations such as allergies. For health conscious parents who want to buy some ready food for baby, Plum Baby offers a wide range of nutritious and wholesome organic baby food and organic toddler food, made from natural ingredients, and containing no artificial additives or preservatives. Their foods are available in the some supermarkets and also online. 

• Likes and dislike: babies are people too and have their individuality right from day one. Their likes and dislikes in many things, including attitudes to foods, begin to show from very early on. This is something that came a surprise to me as a parent. So you've got to be sensitive and take baby's likes and dislikes into account in your choices on food preparation. You can find a balanced approach in which you combine the health and nutrition requirements with fun ways of presenting food. 

• Practicality: if you have other members of the family to take care of, you have to be practical and strategic about how you prepare food so everybody is happy. For example, you may want to cook the same basic dish for the whole family but set aside baby's portion before adding salt, spices or other flavourings. Also, you have to plan how to sequence what you prepare, so you don't have to cook three or four meals everyday.

• Creativity and fun: cooking for young children is not only a way of expressing love and care, but can be an avenue for creativity and fun. A playful approach can help here. From a very early stage when he could pick finger foods, my son didn't like mixed vegetables when they were served in one lot. But arrange the same vegetables separately on a plate: carrots on one side, peas to another side and sweet corn in its own heap, and he was a happy chomper.   

• Now try this: For this particular blog post, we don't offer a particular recipe but a way of presenting food to baby. For serving one:  the veges are served in separate and distinct parts of the plate, instead of all mixed up. For serving two:  try substituting veges until you find out what baby prefers – for example, take out  the peas and try cut green beans. This is very simple but it works. 

Gluten Free Coffee and Walnut Cake

And so the gluten free challenge continues. This challenge entailed trying to make one of my favourite ever cakes without it having a dry, sandy texture, which baking with rice flour based gluten free flour can often do. I've cooked this cake many time before and I'm heavily indebted to Nigel Slater from Kitchen Diaries, a recipe I've tweaked once or twice but not to this extent.

The kind people at Hillfarm Rapeseed Oil recently sent me a bottle of their golden, cold pressed extra virgin rapeseed oil. I'm not sure if they will be surprised to hear that I used a glug of their oil in a cake rather than a savoury dish, but oils are often used to add moistness to bakes and in this instance, it made perfect sense. Not only did it moisten, it also added a touch of its golden colour and a slight nutty taste to complement the walnuts. It has been a fabulously versatile oil that I've used mainly for pan roasts but a drop in a cake - genius!

This recipe and quantities can be made with normal flour and the oil can be replaced with olive, vegetable or sunflower oil.

Gluten Free Coffee and Walnut Cake

200g salted butter
200g Demerara sugar
3 large eggs
200g gluten free self-raising flour
100ml Hillfarm rapeseed oil

2 tsp coffee granules
75g walnut halves

For the butter cream:
150g butter or margarine
300g icing sugar
2 tsp coffee granules
Walnut halves

1 - Pre-heat the oven to 180C/gm4. Grease and line a 20cm loose bottomed cake tin.
2 - Cream the butter and sugar until soft and light. You can go manual and beat with a wooden spoon or use an electric mixer.
3 - Crack in the eggs one by one and thoroughly combine. Then, gently fold in the flour.
4 - Put the walnuts into a bag and whack with a rolling pin until broken up, the fold into the cake mixture.
5 - Dissolve the coffee granules in a tsp of boiling water and along with the oil, gently fold in. Pour into the cake tin, place onto a baking tray and bake on the middle shelf of the oven for 35-40 minutes. Test with a skewer to see if it is cooked (if it is still uncooked in the centre, cake will stick to the skewer.) Remove and cool on a wire rack.
6 - To make the butter cream, best the butter or margarine until light and fluffy the. Bat in the icing sugar 50g at a time. Dissolve the coffee in a tsp of boiling water and fold in.
7 - Remove the cake from the tin. Using a sharp knife, cut approximately across the middle. Spread half of the butter cream into the centre and place on the top part of the cake. Spread the remaining butter cream on top and decorate with walnut halves.

Carrot, Lentil and Orange Soup

A soup that takes 30 minutes from slicing to serving. Fresh and vibrant with the addition of paprika and just a hint of chilli, the orange adds an unusual but welcome zesty kick.

Carrot, Lentil and Orange Soup
Feeds 4

1 tbsp olive oil
1 onion, chopped
4 carrots, peeled and grated
1 tbsp tomato puree
1 tsp paprika
A pinch of ground chilli
4 large handfuls of red lentils
750ml vegetable stock (fresh or from cube)
Juice squeezed from an orange
Salt and pepper

1 - Heat the oil in a pan. Add the onion and carrot and cook slowly for 10 minutes without colouring.
2 - Add the tomato puree and spices and stir through, cooking for 2 minutes.
3 - Add the lentils and stock, bring to the simmer and cook for 15 minutes.
4 - Blend to your preference (I prefer a bit of texture). Squeeze in the orange juice, taste for seasoning and serve.

Gluten Free Spanish Sausage,Pepper and Chick Peas

My wife has recently been diagnosed as gluten intolerant which has made us think closely about what we eat. So out has gone excess bread and pasta, in more fruit, veg and lentils.

I have to say, I've embraced the new way of life and my waist is happier for it too. I feel less bloated and more energetic. But there are some classic ingredients that traditionally have wheat in that are missed, sausages being one of them.

Thankfully I have an amazing butcher, Gordon's of East Boldon, who today sorted us out with some pork and paprika sausages. Meaty and stuffed with flavour, it makes me wonder why manufacturers have to add wheat in the first place; it simply is not missed.

These sausages went straight into a classic Spanish chick pea type casserole, warm and comforting from chilli and smoked paprika. With or without crusty bread - gluten free bread of course - this is a winner any time of year with a gutsy bottle of red wine, but particularly good when the nights are darker and colder.

Gluten Free Spanish Sausage,Pepper and Chick Peas
Feeds 4

1 tbsp olive oil
8 quality pork sausages, gluten free if possible
1 onion, thinly sliced
1 red and green pepper, roughly chopped
2 cloves of garlic, sliced
1 tsp ground chilli
1 tbsp smoked paprika
500ml tomato passata
1 tin of chick peas, drained
A little water
Salt and pepper
Fresh basil or parsley

1 - Heat the olive oil in a large non-stick sided pan and add the sausages. Quickly brown all over then remove and set aside.
2 - Add the onions and pepper and cook for 5 minutes until beginning to soften.
3 - Add the garlic and spices and cook for 2 minutes, stirring.
4 - Return the sausages and any juices along with the passata and chick peas. Bring the the simmer and add a little water. Cover and simmer gently for 20 minutes.
5 - Taste for seasoning then serve I generously with fresh torn basil or chopped parsley.

Fish, Potato and Samphire Stew

A lovely, citrusy Spanish style fish stew that celebrates the last of the season's samphire. Delicious with a glass of chilled white wine or a cold beer. Change the fish if you prefer oily fish such as salmon or trout, use clams instead of mussels and if you can't get any samphire, stir in chopped spinach right at the end.

Fish, Potato and Samphire Stew

Serves 4

1 tbsp olive oil
1 onion, finely sliced
2 cloves of garlic, finely sliced
A pinch of saffron
A pinch of dried chilli flakes
2 tspn sweet smoked paprika
4 large potatoes, peeled and sliced into 1" thick slices
1 large red pepper, deseeded and sliced
1 lemon, sliced
600ml vegetable or chicken stock
3 skinned fillets of white fish such as haddock, sliced into large chunks
2 large handfuls of fresh mussels, cleaned and de-bearded.
1 large handful of samphire
Salt and pepper

1 - Heat the olive oil in a large pan. Add the onion, garlic, saffron, chilli and paprika. Soften without colouring.
2 - Add the potatoes and pepper. Pour over enough stock to just cover then place in the lemon slices. Cover and simmer for 15 minutes or until the potato is just beginning to soften.
3 - Add the fish and simmer for a further 5 minutes. Then add the mussels and samphire, cover and cook for 5 minutes.
4 - Remove the lid and taste for seasoning. Serve in large bowls with a scattering of fresh parsley.

Chocolate, Coffee and Almond Truffle Cake

Do you want a dessert that is incredibly easy to make? Impressive enough to serve at a dinner party? Unbelievably delicious? And packed full of calories?

Okay, I'm not exactly selling it with that last sentence. But this dessert qualifies for each and every one of them, including the last, and is all the more delicious for it. It takes hardly any time to make, no cooking, can be made in advance and served to eager guests to end the dinner in style. Just remember to go for a run the next day...



Chocolate, Coffee and Almond Truffle Cake
Serves 8-10

300g 70%-80% chocolate
700ml double cream
100ml milk
4 tsp instant coffee or a measure of espresso
50g caster sugar (double the quantity if you prefer your chocolate less bitter)
100g blanched almonds, toasted and roughly chopped

1 - Prepare a 20" spring-form cake tin by lightly oiling it and lining it with cling film.
2 - Heat up the milk then stir in the coffee and sugar.
3 - Break up the chocolate and place in a bowl over a pan of hot water (bain marie). Heat gently until melted.
4 - Whip the cream until it just begins to thicken and slightly stiffen.
5 - Fold the melted chocolate into the double cream followed by the milk until thoroughly combined.
6 - Tip the almonds into the cake tin to cover the base. Spoon over the chocolate and cream then gently tap onto a work surface to remove any air bubbles.
7 - Place into a fridge for a couple of hours. When ready to serve, simply invert onto a plate and remove the cling film. Serve with a spoon of Greek yoghurt and a drizzle of honey. The cake will keep, covered in a fridge, for 3 days.

Cod and Lentil Masala

In these days of watching what I eat, I'm turning more to low fat proteins and using less oil in my cooking.

The most important aspect to me as a food lover and cook is to ensure that the food never lacks in flavour. So far so good, especially with this flavour packed curry; a myriad of flavours from sweet tomato, nutty cumin and the aniseed of fennel seed which pairs so well with fish.

I've used chunky cod in this curry (or masala, which basically means a mixture of spices). Cod holds its shape well but any firm fish will do. Look for ling, pollack, whiting or even salmon and trout. Enjoy, health and food lovers.

Cod and Lentil Masala
Serves 4

1 red onion
A thumb size piece of ginger
5 garlic cloves
1 tbsp groundnut or vegetable oil
1 tsp each of fennel seeds, ground cumin, ground coriander, chilli powder, turmeric, garam masala
1 tbsp tomato purée
500g tomato pasata
100g brown lentils, cooked
300g cod, cut into large chunks
Salt and pepper to taste

1 - Either finely chop the onion, garlic and ginger or blitz in a food processor to form a paste.
2 - Heat up the oil in a non stick pan and add the paste. Cook, stirring, until it begins to caramelise.
3 - Add the spices and cook for 2 minutes. Add the tomato purée and cook for 1 minute. Finally, add the pasata and bring to the boil. Simmer for 10 minutes until reduced and thickened.
4 - Add the fish and lentils. Simmer for 5-10 minutes or until the fish is cooked through. Taste for seasoning, you may want more chilli. It should be sweet, spicy and aromatic.

Coriander Crusted Seabass with Fennel and Lentil Salsa

This is a bit of a mix up of influences, using Asian style seasoning on the fish coupled with a south American salsa which contains lentils. Fish and a hot and sour salsa go so well together as does crunchy fennel. The simple fennel salad is simply the vegetable, thinly sliced, and tossed with lime juice and seasoning.

The whole plate of food is what you would consider super healthy which, once tasted, will prove to any doubters that well prepared healthy food can be packed with amazing flavour and texture. The fish can be replaced with red mullet, snapper, salmon or trout.

This is summer on a plate and one that you will return to again and again. Enjoy.

Coriander Crusted Seabass with Fennel and Salsa
Serves 2

Two fillets of sea bass, scaled and deboned
2 tbsp coriander seeds
Salt and pepper
1 fennel bulb, thinly sliced
A handful of fresh coriander, roughly chopped
1 lime
2 tbsp olive oil

For the salsa
100g brown lentils, cooked according to the instructions and cooled
200g cherry tomatoes, quartered
1 red onion, finely diced
A handful of fresh coriander, roughly chopped
1 red chilli, deseeded and finely chopped
1 lime
A splash of olive oil
Salt and pepper

1 - Crush the coriander seeds in a pestle and mortar. Mix in with a little salt and pepper. Slice the skin of the fish at intervals which will help it to crisp up. Rub in the coriander and put aside.
2 - Put the thinly sliced fennel into a mixing bowl, season and squeeze over the lime. Put aside.
3 - To make the salsa, put all of the ingredients into a mixing bowl and combine. Put aside for 5 minutes whilst you cook the fish.
4 - Heat up the oil in a non-stick frying pan. Add the fish skin side down and leave for 2-3 minutes until crisp and golden. Flip over and cook for another 2 minutes.
5 - To serve, place a pile of salsa onto a plate alongside the fennel salad. Place the fish onto the salsa along with a wedge of fresh lime.

Smokey Root and Chorizo Hash

A lovely brunch, lunch or supper combines meaty Spanish chorizo, sweet peppers and lovely, crisp root vegetables or simply potatoes.

This is a great meal to knock up for the morning after feel, when the senses need reviving, when punchy smoked paprika and chilli can knock you back into shape. Served with a fried egg, it takes some beating any time of day.

Ensure that you look up a decent chorizo and quality smoked paprika. My friends at Lola España were in touch recently and sent me those very items.  Lola España are Spanish food and kitchenware importers based in Salford Quays and have been selling to trade nationwide for over 11 years and last month they launched a website - a one stop shop for all your Spanish culinary needs - to bring an authentic taste of Spain to the UK public. On the website you will also find a blog, recipe resource and hints and tips to allow you to get the best out of our products.

Give this recipe a go and make sure that you order your favourite Spanish ingredients from Lola España where you can ensure quality.


Feeds 2 to 3

2 tbsp olive oil
3 fat chorizo sausages, sliced
2 parsnips, peeled and cut into 2cm cubes
2 large carrots, peeled and cut into 2cm cubes
2 large potatoes, peeled and cut into 2cm cubes
1 onion, sliced
2 red peppers, sliced
2 cloves of garlic, sliced
1 tsps sweet smoked paprika
A pinch of chilli flakes
Salt and pepper


1 - Place the parsnip, carrot and potato in a pan. Cover with water, bring to the boil and simmer for 10 minutes or until tender. Drain and set aside to steam.
2 - In a large frying pan or wok, heat up the oil and then add the chorizo. Quickly stir fry until golden and some oil has been released. Remove with a slotted spoon and set aside on kitchen paper.
3 -  Add the onions and pepper. Stir fry until softened and beginning to colour. Stir the garlic through then remove with a slotted spoon and set aside on kitchen paper.
4 - Add the drained root vegetables and cook until golden and as crisp as you can get them. Return the onion and chorizo along with the paprika and chilli and combine thoroughly. Taste for seasoning.
5 - Serve in bowls with an optional fried egg on the top, optional squirt of tomato ketchup and crusty bread.