Gluten Free Goats Cheese and Chunky Almond Pesto Stuffed Chicken

A house move…

It’s been a few weeks since i posted a blog on Wuthering but at least i do not have myself to entirely blame, the process of buying a new house…and then deciding what to fill it with is not necessarily the easiest thing to be dealing with at the weekends alongside recipe developing and photos. If you’re nosy and love a bit of interior and design snooping you can see my Pinterest Boards on what we’re trying to achieve, let me know what you think of the Kitchen plans, i feel i may have convinced hubby that the ongoing trend of copper and teal is indeed essential ;)!

After coming home night after night after working all day and going through numerous homeware online shops and putting confirmed items on a spreadsheet ready to buy after exchange everyday is tiresome but, would rather the planning be over with so we can just get home to the house and fill it with wonderful things.

Chunky, Almond Pesto, Gluten Free

As you can imagine from all of the above, dinners have been stressful so we’ve found an undying love for things like pesto which can be made up in advance, and is so wonderfully adaptable for any type of meal. This dish can be made in a variety of ways, with chicken thighs for a midweek meal, in chicken breasts for a romantic dinner for two or at the weekend with all the family stuffed into a large chicken for an alternative spring roast.

Chicken stuffed with goats cheese, almond pesto, gluten free

Of course without the meat, this pesto is great tossed through steamed new potatoes or in a potato salad, pasta, rice. Fresh, tangy and delicious, i highly recommend you give it a try!

Chicken stuffed with goats cheese,almond pesto, gluten free

Gluten Free Goats Cheese and Chunky Almond Pesto Stuffed Chicken

 Serves 2.

I’ve based this recipe on the thighs version but you can use the same amount for Chicken Breasts but i would double for stuffing a whole chicken.

A bunch of Watercress and/or Rocket (about 35g)

8 Large Basil Leaves

2-3 Large Garlic Cloves

20ml Rapeseed or Olive Oil

30g of Roughly Chopped Almonds

Salt and Pepper

4 Chicken Thighs

50g Goats Cheese cut into 4 pieces

4 Slices of Parma Ham or Proscuitto (Optional)

Preheat oven to 200 degrees C.

Pop the watercress, rocket, basil and garlic cloves into a food processor and whizz until well combined.

Add in the rapeseed or olive oil and give a small further blitz.

Mix in the roughly chopped almonds and season to taste with salt and pepper. Lemon zest is also great to add here.

Lay out your Chicken Thighs flat on a roasting dish lined with tin foil.

Place pesto in the center of the chicken thighs and top each with a slice of goats cheese.

Using some toothpicks to hold the thighs together, wrap them into a ball and season on top with Salt and pepper and a bit of oil.

If using, wrap around the parma ham or proscuitto slices around each one.

Drizzle a tiny bit of oil over the dish and pop straight into the oven for 30 minutes.

Serving Suggestions/Meal alternatives:

Serve with Salad, New Potatoes, Rice, Champ or buttered Quinoa.

Use the pesto with chicken thighs for a midweek meal…

In Chicken breasts for a romantic dinner for two or at the weekend

With all the family stuffed into a large chicken for an alternative spring roast. 

Or without the meat, this pesto is great tossed through steamed new potatoes or in a potato salad, pasta, rice. 

Paprika, Garlic and Lemon Zest Mash

Spicing it up…

cats, window, wuthering bites, ash and miko

It’s been nice to see a bit of sun in Bristol popping up now and again, and it’s even given us the opportunity to get out and start a few BBQ’s in the back garden- How very nice of Mr Sun!  Although i never really thought BBQ’ing with cats would be an issue, it seems very difficult (as a team of two) to ensure the cats don’t burn their puddies or eat our food whilst we’re prepping and getting ready for a garden feast. Miko is the hunger machine of our two cats, and he will literally eat anything- as i recently discovered him dragging a roasted red pepper along the ground…

This recipe wasn’t part of our BBQ at the time but i feel would make a great accompaniment to some BBQ’d Lemon and herby fish or chicken with some corn on the cob on the side. It was made rather last minute in an attempt to spice up our regular favourite – Chicken wrapped in Parma Ham, of which my husband Rob really cannot resist taking off the weekly menu.

Paprika, Lemon zest, garlic, chickpea, mash, potato, gluten free

The lemon zest gives it a nice tang, but not so much that it overpowers but really goes well with the smokey paprika, i reckon you could mix it up further with Lime zest for a complete citrus touch. Whatever you have in to hand in your pantry really :)

Paprika, Lemon zest, garlic, chickpea, mash, potato, gluten free

Paprika, Garlic & Lemon Zest Mash

Equally i think this would work well with chickpeas as well as potatoes, if you’re looking for a healthier alternative.

Serves 2.

450g Maris Piper, floury potatoes or 1 can of Pre-cooked Chickpeas 400g

50ml of Semi Skimmed Milk or a glug of Olive oil if using chickpeas

Tiny smidgen of Butter

4 Garlic cloves minced

3-5 heaped teaspoons of Paprika (Dependent on taste and for a dash on top)

Zest of 1/2 a Lemon (finely grated)

Salt and Pepper

Peel and rinse your potatoes thoroughly under cold water once or twice until some of the starch has been removed.

Pop your potatoes/chickpeas in a saucepan with some cold salted water and bring to the boil. Cook on a medium heat until you can put a knife through them. (Cook the precooked chickpeas until they are hot.)

Drain your potatoes/chickpeas and season with salt and pepper.

Pop the saucepan back on the heat and add the milk/ Olive oil until it becomes hot (but not bubbling)

Add back in your potatoes/chickpeas into the milk with the minced garlic and butter, and start mashing with a potato masher or -as John Torode does on Masterchef- use a fork!

When you’ve got most of the lumps out, or have a smoothish consistency, add in the Paprika, Lemon Zest and more salt and pepper and give it a good mix around.

If you fancy, dash a bit of extra paprika on top.

Feel free to add more of anything to get it to your tastes, i personally like to add a bit more paprika than usual, and sometimes some cayenne pepper for a kick :)

And Relax x

Ash, Wuthering Bites, Cat, Lazing, relax

Lemon, Chilli, Spinach Pasta with Garlic Breadcrumbs

A heck of a lot of stuff is happening in the Wuthering Bites world, including the planning of my Gluten Free pop up restaurant in Bristol with the SupperThyme gang. We should have a date very soon, so as soon as i know i will let you know! We’re trying to make the menus as allergy free as possible, and if we can’t get dairy free, egg free down by the first one i intend to by the next one.

As i have been so busy i have been resorting to very quick meals, and although this recipe wasn’t planned it turned out so well that i thought i’d share it with you as it makes such a good quick lunch or dinner idea.

Lemon, Chilli, Spinach, gluten free, pasta ,garlic, breadcrumbs

Aside from the carbs, it also makes a very healthy one, alkaline power foods at their best! The garlic breadcrumbs really give the crunch it needs if you’re being frugal or can’t get round to buying any meat one week. Enjoy :)

Lemon, Chilli, Spinach, gluten free, pasta ,garlic, breadcrumbs

Lemon, Chilli, Spinach Pasta with Garlic Breadcrumbs.

Serves 2

250g of Gluten Free Pasta (I used Doves Farm)

2 Slices of Gluten Free Bread wizzed in a food processor to crumbs

2 Garlic Cloves

Black Pepper and Salt

Glug of Olive Oil

1 Chilli

Bunch of Spinach

1 Lemon

Parmasen (Optional)

1. Put your gluten free pasta onto boil.

2. Pop your wizzed breadcrumbs into a frying pan with a glug of olive oil. Grate on the garlic and add a touch of salt and pepper to season. Fry the breadcrumbs on a medium heat until they are golden. Take off the heat and set aside.

3. Chop your chilli finely.

4. Once the pasta is how you like it, drain and set aside.

5. Fry your chilli and spinach in some olive oil in a frying pan, as the spinach starts to wilt add in your pasta.

6. Squeeze the whole lemon over the pasta adding some zest too.

7. Finally season with salt and pepper and parmasen and mix in the garlic breadcrumbs.

Slow Roasted Citrus, Harissa and Honey Lamb

Slow Roasted, Harissa, Lamb, wraps, gluten free, citrus, honey, lemon, spinach, gluten free,

Dreaming of Summer in what is supposed to be Spring. This cold snap we’ve been experiencing in the U.K has really got to me. When it’s Christmas i love it to be cold, freezing in fact, so that you’re forced … Continue reading

An issue with second helpings and a Veggie Kedge recipe.

Gluten Free lunches are hard to do quickly without resulting to buying very expensive convenience products like gluten free bread and rolls. Salads are a great option but sometimes i feel like having something a bit more substantial which doesn’t mean you have to skimp on nutrients or taste.

GF, gluten free, Banana Bread

The theory of making something that can last the entire week is a bold one, as over the weekend i made this Banana Bread to do just that but has already half been eaten. When you make something so tasty sometimes it’s impossible to resist that second helping. I’m hoping this is different with a takeaway lunch though, where you are stuck with one Tupperware box helping.

GF, banana bread

This Veggie-Kedge(ree), veggie in the sense that it can be full of any vegetables you please, is quick to cook at the start of the week and can be kept in the fridge and topped up with different things for a nice lunch alternative. I’ve also made this with quinoa which i would highly recommend as the nuttiness really works with the curry flavours.

Veggie ,Kedgeree, gluten free, lunches

Veggie Kedge

You can use any veg you like so feel free to swap things around.

You can also add a couple of boiled eggs.

Makes around 4 lunches

Tablespoon of Oil

1 Red or White onion cut into cubes

2 Cloves of Garlic chopped

1 Tablespoon of Mild-Medium Curry Powder

1 Teaspoon of Chilli flakes or half a fresh chilli

1 Courgette cut into cubes

1 Red Pepper cut into cubes

1 Big tomato cut into cubes

1 large cup of Rice or Quinoa

2 Bay leafs

4 fillets of Smoked Mackerel or fish

Juice of 1 Lemon

Salt and pepper

Handful of fresh Coriander and extra to serve (optional)

1. In a deep, non stick saucepan, fry the Onion and garlic in a tablespoon of oil on a medium heat until they start to sweat.

2. Add in the chilli, courgette, red pepper and tomato and sprinkle over the Curry powder. Give this a good mix and bring the heat down and cook for around 5 minutes. Boil a kettle for the rice/quinoa.

3. Add a cup of rice or quinoa to the pan and give the grain a good mix into the vegetables. Pop in the two bay leafs and add two cups of water to the pan. Cover with a lid on a low heat for 20-25 minutes until the water has almost all absorbed.

4. Whilst the rice/Quinoa is cooking, chop up your mackerel into chunk size pieces in a bowl and marinade in the juice of 1 lemon, salt and pepper,a tiny bit of oil and some extra coriander (optional).

5. When your rice/Quinoa is reaching the 20-25 min mark, add the mackerel to the pan and mix well. Pop on the lid again for an extra 2 mins and take off the heat to steam with the lid on for a further 5 mins. This will allow the rice to get fluffy and absorb all the flavours.

6. Chop up some extra coriander, season with salt and pepper and serve.

To save for week lunches: As soon as you have cooked this allow to cool and immediately transfer to a big bowl into the fridge and wrap tightly with two layers of cling film. Keep chilled.

A cure for flu?

Getting the cold or the flu can hit you rather unexpectedly, a bit like when David Bowie or Kate Bush release a new album. (I’ll take this bracket to say how much i love the new David Bowie album.) And finding an instant cure for the flu or cold is also a bit like predicting when the next David Bowie/Kate Bush album will come out; impossible.

Last week was the worst week of illness i have ever encountered in my life, i’m not being dramatic either- i have had all sorts of serious kidney infections and nothing compares to the week i had suffering from the awful flu. I have the utmost sympathy for anyone who has caught it recently, it is truly vile. A tickly throat soon became a red dungeon of pain, nothing that honey could soothe. My head felt constantly numb and blocked from ear to ear with a constant migraine. A high, strong fever that a hot toddy couldn’t kick and to top it off a barstod of a cough that just wouldn’t quit (and still isn’t.)

I do believe that food cures. I was told to starve my fever, and i actually blame this fact for actually prolonging my awful symptoms. This simply is the worst advice someone has given me. I starved and ate very little for around four days, i had lost my appetite, felt very sick, and thought that i probably shouldn’t eat at all and just drink lots of water. By day five my husband ordered me a friday curry takeaway, and i started to eat this ever so slowly and i instantly got my hunger back for protein and for a couple of hours afterwards i felt full of energy again; i still woke up in the morning feeling feverish still but i got my hunger and energy back. I used this weekend to power through the ultimate healthy foods, fruit and vegetables and despite what some medical advice says, i ate whatever i truly fancied – ice cream, tea with sugar and milk, pasta and roasted vegetables….Roast chicken and potato gratin.

Potato Gratin, gluten free, cure for flu

It’s Monday and i feel a hell of a lot better, i can actually think again! Although i still feel weak, tired and have a cough still i’m regretting i didn’t eat sooner. The potato gratin i ate on the Sunday was something you should never really eat with a cough or cold, the potatoes aren’t really the best fighting foods, the cream and milk is just destined to prolong mucus but i swear this meal made me the happiest i’d been all week. So why should we Google all these questions on how to cure colds and flu? I did it because i felt alone and like i was about to collapse, but i should have really just been looking in the fridge and asking myself what could i feed my body. I think it’s a matter of ignoring symptom checkers and medical sites- this can make your mind panic and feel worse.

Here’s the Potato Gratin recipe for anyone suffering from the cold or flu, don’t listen to google, eat what you want, when you want but do not starve. Food equals energy and energy is your friend.

 Potato Gratin, mackerel, gluten free

Potato Gratin Required Dosage- Recommended all day, whenever you want.

Serves 4

1kg New Potatoes sliced very thinly

1 or two onions sliced thinly

350ml Double cream

150ml Semi Skimmed Milk

4 Cloves of Garlic grated

2 Bay leafs

Handful of Peppercorns and Teaspoon of salt

Grating of Parmesan

Fresh herbs like thyme, rosemary.

Optional additions: 2 teaspoons of Cayenne Pepper/ Couple of strands of Saffron.

1. Pour the double cream and milk into a large pan (enough to fit the potatoes in) on a medium heat. Whilst it’s warming to a boil add in the bay leafs, garlic, peppercorns, salt (and cayenne/saffron if using)

2. Bring to the boil and then turn down the heat to simmer for around 5 minutes.

3. Add the sliced onion and potatoes to the creamy mixture and give it a good stir ensuring all is coated.

4. Pop the mixture into a deep deep and wide roasting oven dish- (you want it deep as the cream can bubble and overflow otherwise)

5. Grate over the Parmesan and add a bit of salt to the top. Cover the dish tightly with tin foil and poke one hole in the center. Cook for 50 mins on 200c.

6. After 50 mins is up take off the foil, and mix in a few fresh herbs. Taste and season once more. Return to oven for a further 15mins to get a crispy topping.

7. Serve with Roast chicken and veg, or it’s lovely cold the next day with a bit of smoked mackerel.

 

Wuthering Bites teams up with SupperThyme to celebrate Gluten Free!

Gluten Free pop ups come to Bristol and Bath!

A new chapter has begun for Wuthering Bites, and i am very excited! Over the next couple of months i will be teaming up with Bristol’s fantastic pop up restaurant SupperThyme to bring, initially, the South West creative and delicious gluten free options in a series of pop up events in March and April. We’re really looking forward to showcasing how easy and delicious gluten free options can be as well as giving you both healthy and indulgent offerings.

SupperThyme, Pop up, Bristol

In order to get our pop ups as refined as possible, we’re asking a select few people to take part in a Question and Answer session in March based in Bristol, to get some initial thoughts from the Coeliac and gluten intolerant community. In turn they will be able to sample some tasty free treats!

We’ll be popping up another blog post on this soon to get on board anyone who may be interested in attending the Q+A and more news on the pop up dates!

Wuthering Bites, Supper Thyme, Pop Up, Gluten Free

In the meantime make sure you follow our twitter feeds @wbites and @SupperThymeChef for constant updates on our testing and developments and give us any ideas on what you think we could name the events! – WutheringThyme isn’t doing it for us at the moment…hah!

Stay tuned lovelies!

Sarah xoxo

Overnight Bites: Magdalen Chapter

         Magdalen Chapter lounge

A night away was thoroughly needed after having such a hectic week of bills, cat problems (misbehaving as they do) and realising that the weekend would only be another routined food shopping trip; it was time to have a re-think and escape for Rob and i.

Very kindly, the funky new Magdalen Chapter hotel in Exeter had invited us to stay and try out their gluten free options. As they were nominated in the Best Foodie Hotel category in the Food Mag reader awards we knew this was going to be something special. When Rob and i were planning our wedding, we had arranged guests to stay in their partner hotel Montpelier Chapter in Cheltenham and we’d actually been planning to stay their ourselves this year after the sheer amount of praise from our wedding guests.

Magdalen Chapter

Instantly on walking up to the hotel, which was once The West of England Eye Hospital, it’s obvious that they are keen to bring together traditional architectural features with the modern age. Something which my dad, a skilled carpenter and builder, would highly approve of. Sometimes projects like this can really zap all of the warmth of the building, you fear that they may paint everything white and it’ll just feel too modern in design making it unconfortable and not welcoming. Magdalen Chapter is quite the opposite.

Magdalen chapter bar area

As soon as you walk in, there’s a fireplace with newspapers ready at hand, people sitting round having pots of tea and coffee with homemade biscuits. The colours are warming, neutral tones with hints of green, purple, yellow which have been used carefully to effect the mood each room is trying to provide. There’s a Bar/Lounge and Library with extremely friendly staff, designed for a long peaceful afternoon tea treats or late night drinking.

LibraryA bigger lounge area for families and bigger groups to enjoy lunches in on big tables or sofas around a modern fireplace; a nice place to go after cooked breakfast on a Sunday to read the papers.

Afternoon tea gluten free

The Gluten Free afternoon tea was a true delight, and for anyone who suffers from gluten intolerance- to be offered a gluten free selection of treats including scones and sandwiches is a rarity in most places.

Gluten free afternoon teaThe sweet selection included a pistachio and chocolate macaron, lemon shortbread biscuit, Millionaires shortbread slice and a Date and raisin bar; all perfectly executed- but in particular the caramel in the millionaires slice was completely to die for. The gluten free scones were homemade and warm when they arrived, served with strawberry jam and a huge dollop of clotted cream (none of this small pot malarky); i expect my ratio of scone to cream to be 20/80. Truly a treat. The finger sandwiches on offer were Smoked salmon; cucumber, cream cheese and chives; poached ham and mustard and we were in a particularly meaty mood and chose the latter, although you can have a selection of all if you wish. The gluten free bread was a delight to see and the ham was praised ever so much by Rob and seeing as he’s not a massive ham fan usually it was a revelation.

Bedroom Magdalen chapter

Our Feature bedroom was phenomenal, and where much of the modern technology comes into play with the use of an iPad in house system- it allows you to book a taxi, search nearby restaurants and activities they’ve recommended, book tables, order room service, tour the hotel at a touch of the screen. Makes you think why none of the top end London hotels i’ve stayed in have ventured into this technology yet!

IMG_4147

Our Bedroom, with it’s almost panoramic window lay out, overlooked Exeter and made for some stunning views day and night, seeing the nearby churches all lit up was a particular highlight for me. Bathroom magdalen chapterWe got ready in the spectacular bathroom, with built in speakers so you could play music or listen to the TV, and headed down to dinner.

Magdalen Chapter restaurant

The restaurant truly is wonderful at night, the drop lights from the ceiling gave the illusion that the space was a complete circle as they reflected in the window glass. The seats were very comfy and the wine list was on an iPad -of which you could navigate by region/glass/taste, what more could you need? Of course the food was top notch and i had no doubts about it. Chicory saladAfter i was served some gluten free bread and butter (without prompting them) i chose a starter of Chicory, pear and Devon blue cheese with walnuts and honey. Light and wholesome, sweet and sharp with the cheese, it was a delight to eat and something i would love to replicate at home. Duck Breast with orange, pomegrate and roast carrotsMy main of Free range duck breast with roast carrot, oranges and pomegranate also didn’t disappoint. The duck was superbly cooked, the roast carrots and pomegranate was an unusual combination at first but worked superbly. There really is nothing i could fault with the execution.

I was really in gluten free food heaven at Magdalen. Particularly nice to not have to worry about what you are eating and sometimes it’s just from that little bit of extra service and attention to detail when you arrive or seated at the restaurant table.

Magdalen Chapter inside pool

After dinner we had a wander around the rest of the hotel, including it’s spa and pool facilities, which immediately made us wish we could stay for another night. The fire heated outside/indoor pool is spectacular and extremely romantic with all the different lights that change colour gradually. I did beg rob to book another day off work but alas it wasn’t meant to be.

Lounge area

Magdalen Chapter really exceeded my expectations, i was truly surprised by the attention to detail in the service and food, which always gives you another reason to return again and recommend others. Nothing was too much trouble, not even an allergy. The way it should be.

This stay was received free of charge but did in no way impact this review and my personal opinions.

Wuthering Bites’ Gluten Free Stuffing.

cat, garden, sitting

Ash sitting like a chicken

I never used to make homemade stuffing. When i used to eat gluten as a wee kid, i would buy the Paxo Boxes and create this sticky mush with my mum and cook it separately in a oven dish to go alongside the Turkey at Christmas. It was never an every-week thing. Just at Christmas.

Lately i have been thinking this is a shame. After attempting a couple of homemade recipes over the past week, it’s no harder than making a salsa. Just a bit of chopping and mixing. If you have a food processor there really is no excuse.

Chicken, Gluten Free, Stuffing

Stuffing can really add so many great flavours to a Chicken, but as Nigel Slater has mentioned in the past, you shouldn’t need to add anything to a Chicken before putting it in the oven. The meat cooks itself and the flavour is sometimes just as good as one greased in butter and oil. This stuffing just adds a bit of luxury.

Here is a stuffing recipe with the potential to be no gluten, no egg, no dairy, so i hope everyone can enjoy this at Christmas dinner, or indeed, for any Sunday Lunch roast.

Chicken, Gluten Free, Stuffing

Wuthering Bites’ Gluten Free Sage, Pork, Apple and Onion Stuffing.

Serves 4 for a Medium sized Chicken. Or 2 for a small Chicken with some extra on the side.

2 Slices of Gluten Free Bread (I used Genius White Sandwich loaf)*

½ a White Onion

4 Sage Leaves

2 Gluten Free Sausages taken out of their skins (I used Sainsbury’s Pork and Apple)* or 2 heaped tablespoons of GF Sausage meat.

Quarter of a medium sized Cox apple**

3 Teaspoons of Olive Oil

Sea Salt and Pepper

*For Egg Free, Dairy Free- check the type of Bread and Sausages/Sausagemeat you use.

**If using sausages without apple in already, use a half of an Apple instead of a quarter.

If you have a food processor this is rather easy, cut all the solid ingredients into reasonable sized chunks and blitz together.

Add the Olive Oil and pulse until it’s a good consistency, you don’t want this to be too dry or too runny so add tiny bits until you think it’s right.

Season well with salt and a little pepper. The salt will help your chicken skin go crispy!

You can roll these into balls and cook for 30mins on a 180 degree heat alongside your chicken, or do what I did and carefully tuck your fingers under the skin near the breast of a chicken or turkey slowly until you’ve formed a nice gap to put stuffing into.  For chicken this should cook normally on a 180 degree heat for 60 or more dependent on size, check your guided times.

Back in the days when I didn’t have a food processor, I wouldn’t let it stop me! Simply commit to chopping everything as finely as possible and bring it together using your hands. In some ways it is a better idea to do it this way as you have more control over the texture.

Adapt if you wish and Enjoy :)

Have a Gluten Free Christmas (Part two)

Have a Gluten Free Christmas. Nibbles, Pies and all sorts!

Christmas is so close i can feel it! So here’s the second round up of everything you need to have a perfect Gluten Free Christmas. Lots of nibbly things this time from Crackers, Nibbles, Drinks and Pastry. OoooooOOOoooooh.

The Best Gluten Free Crackers and Nibbles.

It goes without saying for all ‘Gluten Free-er’s’ that Mrs Crimbles Cheese Crackers is an ultimate staple for cheese munching. You can pick these up in most supermarkets in the free from section. Ultimate staple for me and some of my gluten eating friends are obsessed with these too!

If you want something a bit different and fancy for a cheese slice, i’m in love with Raw Health’s Crispbread Provencal. They are delicious, and ever so addictive, the taste is intense and they’re generally very healthy for you. Win Win. You can buy them from Goodness Direct.

Now if you need a good Crispy nibble this Christmas, i cannot recommend more highly the Stilton and Port Kettle Chips. These are absolute heaven.

The Best Gluten Free Mince Pies and Christmas Puddings.

Now i am a strictly, must-make-your-own Mince pies and what not kinda gal. I do find shop bought ones way too sweet for me but obviously i can understand hugely if you need a pie in an instant; so here is my shortlist of my personal faves.

Lovemore Gluten Free Deep Filled Mince Pies, are wonderful. These are always in my local shop so i tend to get these more than others, they are wonderfully filled and not too small either. On heating they keep their shape very well too, which gives these a thumbs up in my opinion.

OK Foods also do lovely mince pies, i much prefer the filling of these ones -a bit finer. However these do seems to burst like crazy after a short blast in the microwave, so using and oven is the key to warming through with these!

The final mince pies i recommend are the Genius ones, which are my ultimate favourite in terms of buttery taste. Unfortunately i haven’t been able to come across these in the shops yet, but i would encourage you to order these online or via supermarkets online as they are much much better than the supermarket varieties which seem to all be just plastered with sugar inside and out.

If you’re like me, and you like to make your own Mince Pies, i have found that Dietary Specials Shortcrust Pastry and the Naturally Good No added Sugar Mincemeat is an excellent combination. Especially if you just want to get in the kitchen and put some together quickly that are not sickly.

For Christmas Puddings i would definitely suggest you track down the M&S Gluten Free Luxury Christmas Pudding (in green packaging). I had a small one of this last year at a friends house and remember it being rich and gorgeously fruity- you could really taste the zest which made it a nice fresh change from an overload of brandy.

As for someone who likes a more fruity taste, i have got my eye on Jenkins and Hustwit’s Gluten Free Fruit Pudding. I have not yet tried this but looking in the ingredients list it seems to me like a winner. I may have to go for this one myself this year. If anyone has tried it -please leave a comment below!

Christmas Gluten Free Extras/Essentials.

Free and Easy, Gluten Free, Gravy

The ultimate gravy in my opinion is one that’s made entirely from scratch from all the natural juices of the meat, and all you really need is a tiny bit of GF Doves Farm Plain Flour (easy to get in all Supermarkets Free From sections) to thicken things up a bit. If you’re cooking for just one gluten free guest though, it may be easier for you to buy a separate alternative and one of my favourite gravy’s is the Free & Easy Caramelised Red Onion Gravy. Rich and full of flavour but i highly encourage you to make your own with gluten free plain flour… nothing goes better with your meats than homemade ;)

Wondering what to give a Gluten Free/ Coeliac guest for Breakfast? Order some of these Fria Cinammon Rolls and they will be in imaginary gluten heaven. Cinnamon Rolls and pastries are things we dream about..and these are dangerously addictive. Perfect for an indulgent croissant alternative.

Aside the obviously new alcoholic Gluten Free Beers, check out Carly from GlutenFreeB’s post here on comparing the best. A fabulous non alcoholic drink, good for any cold symptoms too, is Belvoir Fruit Farms Spiced Winter Berries Cordial, which you can serve up a bit like a posh hot Ribena really.

I hope this has given you some good ideas and aided you in how to cater for gluten free dietary requirements over the holidays. Please let me know if you’ve seen any good Christmas gluten free nibbles and things and i’ll add them to the list! There’s always discussion on Twitter @wbites – get involved :)

For Gluten Free Chocolates and Advent Calenders see my Part One blog post here!

Happy Holidays!

Sarah x

Ash x

Miko x