FOOD EXTRA Try the Gluten Freevolution

170g chopped 70% chocolate, 115g unsalted butter, 170g caster sugar, 3 large eggs, 60g cocoa powder 175g granulated sugar, 250ml water, ½ lemon, 450g raspberries 175g granulated sugar, 250ml water, ½ lemon, 450g raspberries 200ml red wine, 350ml cups water, ½ red chilli, 2 pears, peeled with stems intact, 100g caster sugar

75g salted butter, 50g soft light brown sugar, 50g caster sugar, 50g golden syrup, 125ml double cream (infused with ½ red chilli), 1 tsp salt Coeliac UK has launched a new campaign – ‘Gluten Freevolution’ – to boost the range of options of safe food away from the home for the 1.3 million Brits on a gluten-free diet. Here are some delicious recipes to share

Melt chopped chocolate and butter in a heavy saucepan over medium low heat.

Stir until chocolate and butter are melted and smooth. Add sugar and salt and reduce heat to low. rectangle, book fold and return to the fridge. Repeat this process a further three times.

Coat the beef with the flour, add oil to a pan and add the meat to brown. Do not add too much to the pan at one time, as it will stew. Remove from the pan, add tomato purée and the beef stock, then return the meat and cook until tender. Then put in a pie dish.

Roll out the pastry to 3mm and cut with a sharp knife to fit the size of the dish. Lay the pastry on top and tuck in around the edges of the dish. Bake in a hot oven at 200°C/400°F/Gas 6 for 20 mins.

Peel the potatoes and boil for 10 mins. Drain and place on a tray with the oil and butter then put in the oven for 20 mins. Turn the carrots and place in a pot with salted water and cook until tender. Trim the broccoli then place in a pan of boiling salted water to cook but be careful not to over cook.

To serve the steak and mushroom pie, carefully remove the pie crust then

Cook while stirring for about one minute, until the sugar starts to dissolve.

Remove pan from the heat. Whisk in eggs one at a time. The mixture will look smooth and glossy.

Sift cocoa powder into mixture. Whisk until the cake batter is smooth.

Pour batter into individual cake moulds and bake in a 160°C oven for about 20 mins. The centre of the cake should be just firm to the touch.

For the sorbet, make stock syrup from the sugar and water. Purée the raspberries and pass through a sieve.

Add the raspberry purée and half the lemon juice then churn in an ice cream machine until the right consistency is reached. Keep in the freezer.

To make the crumb, mix all the dry ingredients together and then melt the butter and add the dry mix and form to a soil texture. Bake in the oven at 160°C for 20 mins.

In a large pan, add the wine, water, cinnamon stick, vanilla bean and sugar. Bring the mixture to a simmer over medium high heat and add the prepared pears. Poach the pears, uncovered, for eight mins then remove from liquor.

Melt butter, sugars and syrup in a small heavy-based pan and simmer for three mins. Swirl and add infused chilli cream and half a teaspoon of salt. Swirl again. 280g (10oz) self-raising gluten-free flour 1 large egg, beaten 1 tsp gluten-free baking powder 1 tsp mixed ground spice Zest and juice of half an orange 250ml (9fl oz) hot boiling tea 225g (8oz) demerara sugar 400g (14oz) mixed dried fruit