Gluten-free Yorkshire puddings

Only made with three ingredients? Yep, that’s right. Who would have thought home-made Yorkshire puddings were this easy to make? Make sure to grab yourself an appropriately sized baking tray (most supermarkets sell ones specifically for Yorkshire puddings). To cook 8 in one go, you’ll likely need two of these – or just cook them in batches!

Makes 8


150ml almond milk

100g cornflour

3 large eggs

40ml oil (for greasing)


1.) Preheat the oven to 220 degrees. Whisk up milk, corn flour and eggs until the batter is frothy. Pour into a jug and set aside.

2.) Add a tbsp of the oil into each hole of your Yorkshire pudding trays and heat for 15 minutes.

3.) Pour the batter, enough to fill two-thirds. Bake for 15 minutes until they’ve shot up and become crispy.

The most festive fodmap friendly mince pies

Nothing screams ‘Christmas!’ more than homemade mince pies. Even better if they’re gluten free and delightfully gut-friendly. Delicately buttery shortbread pastry with hints of lemon zest cutting through the sweetness of the mince filling, these mince pies would make anyone with IBS realise that Christmas is definitely NOT off the table. And the great thing is that you don’t even need to roll out the pastry!

Makes 12 mini mince pies


For the mince

1 ripe banana, mashed

40g raisins, finely chopped

25g dried cranberries, finely chopped

15g pixed peels, finely chopped

45ml water

1/2 tsp ground mixed spice

1 tsp xanthan gum

For the shortbread pastry

80g unsalted butter, room temperature

40g icing sugar

160g plain gluten free flour

1 tsp xanthan gum

1 tsp zested lemon

1/2 tsp vanilla paste


1.) Pre-heat the oven to 150 degrees (fan). Place all the ingredients for the mince filling in a medium saucepan and place on a medium heat for 10 minutes, continually stirring so the mixture doesn’t burn.

2.) Once the mixture has thickened and darkened, leave aside to cool. For the pastry, begin mixing together the butter, flour and icing sugar until it turns into a crumbly consistency. Add the lemon zest, xanthan gum and vanilla paste and continue mixing using a spoon.

3.) With a pre-greased mini muffin tray, take a rough tsp of the pastry and flatten it into each pocket of the tray using your thumb to cover the base and edges evenly. Repeat this process 11 times.

4.) Fill each pastry base with a tsp of mince filling.

5.) For the star topping, take a ball of the pastry, flattening it with the palm of your hand. Use a star cutter to cut into the pastry. Repeat this process 11 times.

6.) Place in the oven for 20 minutes. Leave to cool before removing them from the tray.

Carrot and coriander soup

Don’t let your kilo of carrots go to waste. Instead, spruce up these often forgotten heroes of the root vegetable world with fresh coriander and a generous sprinkling of mixed spice. Because nothing quite beats the texture and simple flavour of a carrot and coriander soup. Even better that it’s fodmap friendly.

Serves 6


1 tbsp olive oil

100g leeks, white ends removed and finely chopped

1 kilo carrots, peeled and roughly chopped

1 tsp mixed spice

salt and pepper

500ml hot water

1 gf vegetable stock cube

1 medium potato, roughly chopped

50g finely chopped coriander


1.) Heat the oil in a large saucepan, add the chopped leeks and fry for 3 minutes until softened. Stir the mixed spice, salt and pepper.

2.) Add the chopped carrots and potato, along with the vegetable stock (mixed with water) and bring to the boil. Reduce the heat and cover with the lid.

3.) Leave to cook for 25 minutes until the carrots have softened. Add the finely chopped coriander and stir.

4.) Using a handheld blender, blitz until smooth and silky. Leave to cool for a few minutes and serve.

Cod and parsnip fishcakes

Whether bite sized or full sized, these lemony, chivy fishcakes are good to eat any time of the day. Mix finely grated parsnip with cooked shredded cod to bind and mould into shapes of your choice.

Makes 10 cakes


4 parsnips, peeled and finely grated

250g cod

50g chives, roughly chopped

1 tbsp garlic infused oil

1 large egg

1 lemon, zested and cut into wedges

salt and black pepper

Frylight cooking spray


1.) Preheat the oven to 200 degrees (fan).

2.) Finely grate the parsnips using the side of the grater that’s covered in little round stars. Transfer to a mixing bowl and toss the parsnips with the garlic infused oil and salt and pepper. Whisk in the egg and chives and mix until well combined. Add the lemon zest and repeat the mixing. Place the mixing bowl in the fridge to solidify for 15 minutes.

3.) Place the fish on a pre-lined cooking tray and put in the oven. Leave to cook for 15 minutes, until slightly crispy on the outside.

4.) Mash up the fish using a fork and add to the parsnip mixture. Mix well, then form into 10 patties.

5.) Put 10 or so sprays of frylight cooking oil into a large frying pan placed on a medium heat. Once the spray starts to foam, add as many of the patties and fry for 6 minutes, flipping them over halfway through until they turn golden and crispy. Repeat this process with the second batch. And serve with a few wedges of lemon.

Autumnal spiced loaf cake

Tuck into this malty spiced loaf cake – one that’s just the perfect accompaniment to a cup of tea. It’s simple and seriously moist with the finest crumb. What’s great is how easily available mixed spice is most supermarkets. What’s even greater is how easy this is to whip up and enjoy on autumn days like these.

Serves 12


180g butter

180g soft dark brown sugar

180g soft light brown sugar

3 eggs

150g lactose-free Greek yoghurt

1 tbsp vanilla extract

1 tsp mixed spice

225g plain gluten-free flour

1/2 tsp xanthan gum

1/2 baking powder

1 tsp apple cyder vinegar


1.) Preheat the oven to 170 degrees (fan). Grease a regular loaf tin or line with parchment paper and set aside.

2.) Place the butter and sugars into a mixing bowl and cream until light and smooth. In a separate bowl, whisk together the eggs and yoghurt until smooth, then add into the creamed mix. Whisk again until well combined.

3.) Sift the flour, mixed spice, baking powder and xanthan gum into the batter and repeat the whisking process until the dry ingredients have mixed in. Pour in the vinegar (you may notice the batter fizzing up – this is to be expected). Using a spatula, fold the vinegar into the batter for about 20 seconds.

4.) Scrape the mixture into the loaf tin and bake for 50-55 minutes. Once baked, set aside to cool and serve.