Orange Sorbet

A refreshing and simple way to round off a rich meal, using only three ingredients

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings With leftovers

Nutrition per serving

• Kcalories

  82

• Protein

  0g

• Carbs

  22g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  22g

• Salt

  0g

Ingredients

• 300ml orange juice
• 2 star anise
• 100g caster sugar

Directions

1. Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don’t have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

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Quinoa With Stir-Fried Winter Veg

Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  414

• Protein

  15g

• Carbs

  42g

• Fat

  22g

• Saturates

  3g

• Fibre

  9g

• Sugar

  14g

• Salt

  1.03g

Ingredients

• 200g quinoa
• 5 tbsp olive oil
• 2 garlic cloves, finely chopped
• 3 carrots, cut into thin sticks
• 300g leeks, sliced
• 300g broccoli, cut into small florets
• 100g sundried tomatoes, drained and chopped
• 200ml vegetable stock
• 2 tsp tomato purée
• juice 1 lemon

Directions

1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
2. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

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Mango Passion Fruit Roulade

A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free

• Cooking Time Prep 40 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  223

• Protein

  5g

• Carbs

  45g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  33g

• Salt

  0.17g

Ingredients

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1 tsp malt vinegar
• 1 tsp vanilla extract
• icing sugar, to dust
• 200g fat-free Greek yogurt
• 1 large ripe mango, peeled, stoned and diced
• 4 passion fruits, pulp only
• icing sugar (optional) and a few physalis, to decorate
• raspberry sauce, to serve (see 'Try' below)

Directions

1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
2. Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

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Refreshing Lychee & Lime Sorbet

Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  137

• Protein

  16g

• Carbs

  35g

• Fat

  0g

• Saturates

  0g

• Fibre

  1g

• Sugar

  35g

• Salt

  0.04g

Ingredients

• 3 x 400g cans lychees in syrup
• 50g caster sugar
• egg white
• zest from 2 limes, juice from 1

Directions

1. Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
2. Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring-don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
3. Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

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Sesame & Chilli Pancakes With Tzatziki

A tempting and tasty gluten-free option for your party guests. These are a little like small blinis

• Cooking Time Prep 20 mins - 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 25-30

Nutrition per serving

• Kcalories

  42

• Protein

  1g

• Carbs

  4g

• Fat

  2g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.02g

Ingredients

• 100g gluten-free flour (we used Doves Farm, widely available)
• 1 egg
• 150ml soya yogurt
• 1 green and 1 red chilli, deseeded and finely chopped
• 1 bunch spring onions, finely sliced, plus extra to serve
• 2 tbsp chopped coriander
• 1 tbsp sesame seeds
• a little oil for frying
• For the tzatziki
• 150g Greek yogurt
• 13cm/5in cucumber, deseeded and grated
• 2 tbsp chopped mint

Directions

1. Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.
2. To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.
3. Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

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Red Wine Risotto With Duck & Garlicky Mushrooms

A great way to use up leftover duck in a rich, luxurious supper dish

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  638

• Protein

  28g

• Carbs

  71g

• Fat

  26g

• Saturates

  9g

• Fibre

  0g

• Sugar

  9g

• Salt

  1.82g

Ingredients

• 2 tbsp butter
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, crushed
• thyme sprig, leaves picked
• 300g risotto rice
• 300ml red wine
• 1.4l chicken stock, hot
• about 175g leftover ducks, shredded
• 200g pack chestnut mushrooms, thickly sliced
• handful flat-leaf parsley, chopped

Directions

1. Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
2. Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium-too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
3. Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

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Apricot & Hazelnut Mince Pies

No gluten, no wheat - just plenty of Christmassy flavour

• Cooking Time Prep 30 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Serves 10 - 12

Nutrition per serving

• Kcalories

  308

• Protein

  3g

• Carbs

  30g

• Fat

  19g

• Saturates

  8g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.11g

Ingredients

• For the pastry
• 170g gluten-free flour
• ½ tsp cinnamon
• 100g unsalted butter
• 1 tbsp caster sugar
• For the mincemeat
• 140g semi-dried apricots, finely diced
• 85g semi-dried figs, finely diced
• 100g pack toasted hazelnuts
• 1 tsp each ground cinnamon, grated nutmeg and mixed spice
• grated zest and juice of 1 orange
• 50g butter
• 1 banana, chopped
• 3 tbsp brandy
• icing sugar, to serve

Directions

1. To make the pastry: put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball-add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.
2. Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to the thickness of £1 coin. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.
3. Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top. Using scissors, snip a hole in the lid, if you've made round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to cool and dredge with icing sugar.

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Smoked Mackerel Loaded Leaves

The smoked mackerel paste for these healthy canapes will keep in the fridge for a week - use it on jacket potatoes or toast

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  121

• Protein

  5g

• Carbs

  1g

• Fat

  11g

• Saturates

  4g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.48g

Ingredients

• 200g smoked mackerel fillets, skin removed and flaked
• 4 tbsp crème fraîche
• juice and zest ½ lemon
• small bunch chives, snipped
• small handful dill, chopped
• 1 small radicchio, separated into leaves
• 1-2 chicory heads, separated into leaves

Directions

1. Gently mix the mackerel flakes with the crème fraîche, lemon juice, half the herbs and some pepper (but no salt-smoked mackerel is salty enough). Chill until ready to serve.
2. Spoon a generous amount of the mixture into each leaf, then arrange on plates. Sprinkle each 'scoop' with the remaining fresh herbs and a pinch of the lemon zest, then serve.

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Fruit-Filled Clementine Cake

A beautiful, moist gluten-free cake packed with zingy citrus flavours, wonderful for Christmas

• Cooking Time Prep 30 mins
  Cook 2 hrs, 10 mins
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  695

• Protein

  9g

• Carbs

  93g

• Fat

  34g

• Saturates

  15g

• Fibre

  3g

• Sugar

  83g

• Salt

  0.36g

Ingredients

• 4 small clementines
• 200g unsalted butter, softened, plus extra for greasing
• 140g raisins
• 140g sultanas
• 140g currants
• 100g glacé cherries, quartered
• 2 tbsp brandy
• 200g dark brown sugar
• 3 eggs, beaten
• ½ tsp ground cinnamon
• 1 tsp mixed spice
• pinch ground cloves
• 140g polenta
• 1 tsp baking powder (we used Fiddes Payne, which is gluten-free)
• icing sugar, to decorate (most are gluten-free, but check the packaging)
• 100g ground almonds
• For the topping
• 4 clementines
• 140g caster sugar

Directions

1. To make the cake, place the clementines in a small pan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 1 hr or until tender. Drain and cool.
2. Heat oven to 180C/fan 160C/gas 4. Butter a 20cm springform cake tin and line the base with a disc of buttered baking parchment. Cut the cooked clementines in half and remove any pips. Place in the bowl of a food processor and pulse until finely chopped but not puréed.
3. Combine the raisins, sultanas, currants, cherries and brandy in a bowl. Add the clementine pulp and mix well. Cream the butter and sugar together until pale. Add the beaten eggs, a little at a time, mixing well between each addition. In another bowl, combine the spices, ground almonds, polenta and baking powder. Fold into the creamed mixture along with the dried fruit and clementine pulp.
4. Spoon into the prepared tin and smooth the top. Bake on the middle shelf of the oven for 30 mins. Reduce the oven temperature to 160C/fan 140C/gas 3 and continue to cook for a further 40 mins. You may need to loosely cover the top of the cake with a sheet of baking parchment for the final 20 mins to prevent it browning too quickly. Cool in the tin for 30 mins before turning out onto a cooling rack.
5. To make the topping, slice the clementines to a 5mm thickness. Tip the sugar into a saucepan with 140ml water and cook over a low heat, stirring often, until the sugar has dissolved. Put the clementine slices in the pan and stir through. To keep the clementines submerged in the syrup, cut out a circle of greaseproof paper to fit into the pan and place over the fruit. Cook over a low heat for 1 hr until glossy and translucent. Remove and spread out over greaseproof paper to cool.
6. To serve, dust the whole cake with icing sugar, then arrange the clementine slices, overlapping, over the top of the cake.

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Glamorgan Cheese Sausage Rolls

These melt in the mouth festive party nibbles provide a tasty alternative for your vegetarian guests - they're also gluten-free

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Moderately easy
• Servings Makes 25-30

Nutrition per serving

• Kcalories

  86

• Protein

  2g

• Carbs

  8g

• Fat

  6g

• Saturates

  3g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.14g

Ingredients

• For the pastry
• 175g gluten-free flour (we used Doves Farm, widely available)
• 85g butter
• pinch cayenne pepper
• 1 egg yolk mixed with 3 tbsp cold water
• For the filling
• 100g gluten-free breadcrumbs (we used Dietary Specials Gluten-Free bread)
• 100g Caerphilly cheese, grated
• 1 small leek, finely chopped
• 1 tsp mustard seeds, crushed
• 3 egg yolks
• handful tarragon or thyme leaves (optional)

Directions

1. To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
2. Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
3. Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.

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