DAIRY-FREE CANAPE IDEAS

If you’re following a dairy-free diet but missing the richness that comes from cheese and cream, nut cheeses are a great alternative and work particularly well in canapes. To make almond nut cheese, tip 50g slivered almonds into a blender, add 50ml olive oil and 100ml water and blitz until thick, smooth and creamy. Use as the base of a dip or combine with flaked smoked mackerel, lemon juice and diced spring onions to make dairy-free mackerel pate. For further dairy-free inspiration, try homemade mini falafel with mango salsa, polenta chips with avocado sauce or have a go at the steak, onion and slow-roast tomato cups in the recipe below, which is not only free from dairy but low carb and rather indulgent too.

Steak, caramelised onion and slow-roast tomato lettuce cups

Makes: 20 Prepare: 10 minutes Cook: 2 hours 10 minutes

250g cherry tomatoes, sliced in half ½ tsp caster sugar

2 tbsp olive oil

150g sirloin steak, trimmed of fat 3 Baby Gem lettuces

4 tbsp caramelised onion chutney Salt and pepper, to taste

Preheat the oven to 140°C. Line a baking tray with baking paper.

Tip the tomatoes into a bowl, add the caster sugar and 1 tbsp olive oil, season with salt and black pepper and mix well.

Arrange the tomatoes on the tray cut side up, transfer to the oven and roast for approximately 2 hours, until the tomatoes are darkened and semi-dried.

When you’re almost ready to serve, lightly brush the steak with oil and season with salt and black pepper. Set a frying pan over a medium-high heat. Once hot, add the steak and cook for 2 to 3 minutes on each side, or until done to your liking. Remove from the pan and set aside to rest for 10 minutes, then cut into thin slices.

While the steak is resting, separate the lettuces into individual leaves, then use a cookie cutter to stamp out small rounds. Arrange on a plate or platter. Put a little caramelised onion chutney in the base of each lettuce circle, add a slice of steak and a couple of roasted tomatoes and serve.