Dairy Free

This is an egg free cake. I had the challenge of making a Jain friendly, egg free cake, that was robust enough to be the top tier of a traditional wedding cake, to be served at my daughters Anglo/Indian wedding. It would need to be made the week before and iced. I didn't want it to be stodgy, dry or heavy going, but as light and as fluffy as possible. My recipe contains butter and milk but if needed they can be replaced with dairy free or vegan alternatives. The image shows the cake with a very thin layer of ready rolled fondant icing on the top.

This recipe really stands the test of time and I have been making it since the late 1970's. It is oat based and has no added sugar in the date filling. Made with a plant based or dairy free fat then it is suitable for vegans. What the current rage of clean eating, vegan and sugar free cakes, breakfast bars and superfoods then I suggest that you just give this old fashioned recipe a try. Dried apples, apricots and prunes all work well in the filling. Just substitute for the dates.

A marinated and slow cooked duck casserole which does not have a thickened gravy. It is sweet from the fresh sun ripened tomatoes, deliciously citrussy from the orange zest and juice with a briny saltiness from the olives. It tastes even better the next day.

Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary and thread with the marinated lamb and onion. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. Grill over hot coals. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

A simple and economical soup which is quick to make. Use oil instead of butter for a dairy free version.

A quick and easy marinade to use on barbecued/grilled cheese, meat or fish. Delicious to perk up halloumi cheese, salmon or lamb.

From my Second Chalice Recipe book, written and published by myself in order to share favourite recipes with my restaurant customers in 1987. This is a quick and easy malt loaf made without yeast. It's made with honey, has no added sugar and is also fat free. Use any dried fruit in place of the dates. Serve sliced with butter.

Delicious and very easy to make Indian snacks which are vegetarian/vegan and gluten free. Use thinly sliced potatoes in place of some of the spinach and onion for a change.

Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

A fresh and summery salad which is just delicious by itself or as part of a mezze style meal. Tabbouleh is usually made with bulghur wheat but quinoa makes a great change and is also gluten free.

A simple supper dish which can be cooked in one pot.  Stir in creme fraiche or cream at the end of the cooking time for a special occasion.

A savoury rice dish that can be eaten hot or cold. It makes a sustaining and filling vegan/vegetarian main course.

Sweet and sticky onion marmalade that is delicious with a plate of cheese or with a smooth chicken liver pate.

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

The perfect way to use up the flesh of pumpkins or squashes. Substitute carrots for other root veg if you fancy. This recipe also makes a good sauce for gnocchi and goes well with a grating of Parmesan cheese.