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Delicious, hearty recipes to dish out and enjoy with your nearest and dearest

Cauliflower soup with Gruyère Crisps SERVES 6

2 small cauliflowers

●

(about 1kg total) 60g

● unsalted butter 3 large

● echalion shallots, sliced

● Pinch of salt 250ml whole

● milk 900ml gluten-free

● chicken or vegetable stock

● ¼ tsp ground white pepper Grating of nutmeg 1

● ● tbsp crème fraîche 1-2 tsp

● lemon juice 75g readycooked

● chestnuts, chopped For the Gruyère Crisps 60g Gruyère, finely

● grated 1 tsp finely

● chopped rosemary

1. Trim the base off the cauliflower and cut away the leaves, discarding the large, tough outer leaves, but reserving any tender inner leaves for garnish. Cut the cauliflower into florets, discarding the core, then roughly chop.

2. Heat 40g of the butter in a large pan over a medium heat. Stir in the cauliflower, shallots and a good pinch of salt. Cover and fry gently for 10 minutes, stirring occasionally, until softened.

3. Uncover and cook for a further 5 minutes, until just taking on a little colour. Add the milk and simmer gently for 5 minutes. Stir in the stock and simmer for another 5 minutes. Set aside to cool for 10 minutes. Blend with the white pepper, nutmeg, crème fraîche and lemon juice, until smooth. Check the seasoning and thin with extra stock, if needed. Put in a clean pan.

4. For the Gruyère crisps, preheat the oven to 200°C/ 180ºc fan/gas mark 6 and line a large baking tray with baking parchment. Mix the Gruyère and rosemary. Place in six heaped piles, spaced apart, on the tray. Cook for 8 minutes, or until bubbling and golden.

5. Cool for 1 minute on the tray, then transfer to kitchen paper to soak up any excess oil. Cool.

6. When ready to serve, heat the remaining butter in a small frying pan. Add the chestnuts and reserved cauliflower leaves, season, then fry for 3-4 minutes, until golden.

7. Reheat the soup, if needed, and divide among six bowls. Top with the chestnut garnish and serve with the Gruyère crisps.

Cuts into 6 slices

280g ready-rolled

● gluten-free puff pastry

● Oil, to grease 150g thick

● caramel, we used Carnation

3 large bananas, thinly

● sliced on the diagonal

For the rum cream

250ml double cream

●

1 tbsp dark rum

●

½ tbsp icing sugar

● 1. Preheat the oven to 200°C/180ºC fan/gas mark 6. Unroll the pastry and, using an ovenproof frying pan measuring 23cm across the top, cut a rough circle the same size as the top of the pan. Prick the pastry circle all over with a fork and set aside. Grease the base and sides of the pan with oil.

2. Spread the caramel over the base of the greased pan and arrange the banana slices on top, overlapping them to fit, if needed. Lay the pastry over the bananas and tuck the edges down and slightly inwards. Bake for 25-30 minutes, or until puffed and golden.

3. Make the rum cream.

Whisk all the ingredients until the mixture holds soft peaks. Chill until needed.

4. Remove the pan from the oven and wrap the handle with an oven glove or tea towel (to remind you it’s hot!). Leave to cool for 5 minutes, invert on to a serving plate. Serve with the rum cream.

Gluten-free banoffee tarte tatin