Cover of the Complete Guide
The Complete Guide to Gluten-free and Dairy-free Cooking
Glenis Lucas’ book is, indeed, a complete guide to gluten and dairy- free cooking - 200 excellent recipes covering every possible eating occasion or cooking need from homely soups (butternut squash or nettle, leek and potato), through useful breads, biscuits and cakes, a great range of vegetarian dishes (black-eyed bean and lentil stew, tempeh vegetarian kebabs), dinner party specials (lamb with redcurrant sauce and black grapes, tiger prawn curry or stir-fry duck with plum and orange sauce) and desserts (apple, sultana and lime pudding, orange and chocolate terrine or nectarine and mango milk jelly) to lovely jellies (see opposite) - and back to breakfast cereals.
Gammon and mushroom with sage apple jelly
1 large thin slice of gammon weighing about 350g
Preheat the oven to 180C/350F/Gas mark 4.
Sage Apple Jelly
500g cooking apples, crab apples or sound windfalls
Wash and roughly chop the apples, including peel and cores) into large pieces.
Do the ‘crinkle' test. (Drop a small amount of juice onto a chilled plate. Leave until it is quite cold then push a finger through it. It will crinkle thickly if the setting point has been reached.)
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