Classic Caggs

These delights came about as a result of watching cookery programmes over breakfast. Never a good idea. Luckily they're being given away to a friend so I can't eat them all myself. This recipe is courtesy of  Lorraine Pascale  so all credit has to go to her for creating something so deeply delicious! It's a no-baking recipe, so all you'll need is a microwave for melting and a fridge for chilling...and a blitzer if you can't be bothered with the hassle/mess of smashing biscuits up!  To make a tray of chocolate covered peanut butter squares you will need: 150g butter 250g digestives (or chocolate covered ones if you're feeling particularly naughty!) 200g brown sugar (I went for dark brown sugar as it's a deeper flavour than light) 300g crunchy peanut butter 1/2 tsp vanilla extract 100g dark chocolate 100g milk chocolate  Melt 150g of butter in the microwave and pop to one side Blitz the digestives and brown sugar

I'm going camping with friends for the weekend and had made a  Dorset Apple Cake  (with the addition of a teaspoon of cinnamon in the batter)...before realising one member of the group can't eat gluten. And so these vanilla and strawberry cupcakes were born!  If you didn't want gluten free cupcakes, you need only swap the rice flour and cornflour for the usual self-raising! I managed to get 11 cupcakes out of the mix, rather than the usual 12. Next time I think I need to share out the batter a little better! For gluten free vanilla and strawberry cupcakes you will need: 50g butter 75g rice flour 75g cornflour 50g caster sugar 1/2 tsp baking powder (make sure it's gluten free!) 1 egg 100ml milk 1 tsp vanilla extract 120g strawberries Preheat the oven to 180 ° C and line the muffin tin. Melt 50g of butter Weigh out 75g of rice flour and 75g of cornflour and sieve into a big bowl Add to the sieved flours 50g of caster sugar and 1/2

"What did the cheese say when it looked in the mirror?"  "Hallouuuumi" I not only love a good pun but I also love food that tastes incredible but is also pretty good for you. This not only ticks both boxes but also came about as a mad-panic supper using things I found in the cupboard. So I feel even more smug.  For a big bowl of roasted pepper and halloumi quinoa salad (which will serve 4 as a supper, or of course more if it's going to be one of a number of salads!) you will need: 1 red onion 4 pepper slices from a jar of peppers (or 1 whole pepper if you can only come across whole ones) 1 long fresh pepper 7 cherry tomatoes 300g quinoa 800ml boiling water with a vegetable stock cube dissolved in it (if you use a gluten free one this salad is suitable for coeliacs) 1 lemon 2 pre-cooked beetroots  A pack of halloumi  Start by dicing the red onion and cutting up the jarred pepper, fresh pepper and cherry tomatoes into li

Sweet potatoes could possibly be my favourite food ever. These burger patties don't contain any gluten because they're held together with egg. We had the sweet potato and flageolet bean burgers in rolls, whereas the gluten-free member of the family had lots of smaller patties (rather than one big one) as part of a pretty epic salad. Nothing much beats these burgers when piled up with with salad, avocado, home-grown tomatoes and a little smear of mayonnaise (in my eyes anyway!) You can get 8 medium-sized patties out of the quantities used (happily fed a family of 5 with patties of varying sizes!) For the sweet potato and flageolet bean burgers you will need: 2 sweet potatoes A (400g) tin of flageolet beans  1 tsp paprika 1/2 tsp cumin 1 tbsp tomato puree 2 garlic cloves, crushed 1 egg Few tbsp oil to cook the patties To serve you'll need rolls, but beyond that you're welcome to put in whatever your heart desires! Other than the avocado and tomato, I th