The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

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       Optional

      Some fresh rocket (arugula) to decorate the serving plate

      Rinse and dry the prawns (shrimp) and keep covered in the refrigerator until needed. Within 2 hours of your party, lay out the poppadums or rice crackers on a serving tray that you can decorate with the rocket (arugula). At the last minute, spoon a small dollop of crème fraîche or Sour Supreme onto each poppadum. Place a prawn (shrimp) at a jaunty angle on each poppadum and decorate with a coriander (cilantro) leaf.

      Cannellini Bean and Tomato Crostini

       This is a very superior beans on toast! White bread is definitely the best choice for the toast as it absorbs the oil well and its less distinctive taste allows the taste of the topping to dominate.

      

      Serves 2

      1 small red onion, very finely chopped

      1 tablespoon cold pressed extra virgin olive oil and extra for drizzling

      1 garlic clove, crushed

      130g/4½oz pack cubetti di pancetta or finely chopped rindless bacon

      300g/10½oz can cannellini beans, drained and rinsed

      1 large vine tomato, cored and coarsely chopped

      1 heaped teaspoon chopped rosemary or sage leaves

      Sea salt and freshly ground black pepper

      2 heaped tablespoons chopped fresh parsley

      2 very thick slices of crustless white wheat-and gluten-free bread (see here for stockist)

      Some freshly grated Parmesan or dairy-free Florentino Parmazano (see here for stockist) to serve

      Heat the oil in a frying pan (skillet), add the onion and fry over low heat until it is soft. Stir in the garlic and pancetta or bacon and cook for about 5 minutes until the onions are golden and the pancetta or bacon is crispy. Add the beans, tomato, rosemary or sage and season to taste. Heat through for about 5 minutes then sprinkle with parsley.

      Meanwhile, toast the slices of bread and place on warm plates. Spoon the bean mixture over the top, drizzle with extra oil and sprinkle with some Parmesan or Parmazano.

      Welsh Rarebit

       I have to admit the idea of doing a wheat-free version of this recipe comes solely from my husband, who asked if we could have it for lunch one day as he had enjoyed it with a pint of Guinness in a local pub. I find it amazing that such an easy recipe has not, until now, been included in any of my cookbooks. It is also delicious cut into fingers and served in a bowl of French onion soup – a truly European combination!

      

      Serves 2

      30g/1oz organic butter

      ½ small red onion, finely chopped

      115g/4oz piece extra strong organic Cheddar cheese, grated

      80ml/⅓ cup ale (coeliacs can use very dry cider)

      A pinch of sea salt and freshly ground black pepper

      1 teaspoon mustard*

      2 organic free-range eggs, lightly beaten

      4 thick slices wheat-free white bread (see here for stockist)

      Melt the butter in a heavy-based saucepan, stir in the onion and cook gently, over low heat, until soft. Stir in the cheese, ale, seasoning and mustard and cook gently until combined and melted. Stir in the beaten eggs and let the mixture thicken slightly – this will take about 2–3 minutes but don’t overcook it or you will end up with scrambled eggs!

      Toast the bread on both sides, spoon the cheese mixture over each slice and grill (broil) until golden and puffed. Serve immediately.

      Stuffed Mushrooms

       These mushrooms can be served as an appetizer, a snack or as a main course for two. They also cook brilliantly on a barbecue.

      

      Serves 4

      4 large, open-cap field mushrooms, stalks removed and discarded

      Cold pressed extra virgin olive oil for brushing

      Sea salt and freshly ground black pepper

      4 teaspoons truffle oil

      4 thin red onion slices, the same size as the mushrooms

      1 mozzarella, about 155g/5½oz, cut into 4 slices

      A handful of basil leaves, finely sliced

      4 large tomato slices, the same size as the mushrooms

      2 heaped tablespoons wheat-free breadcrumbs*

       Optional

      Baby rocket (arugula) and/or spinach leaves tossed with a little olive oil and black pepper to serve

      Preheat the oven to 200°C/400°F/Gas mark 6.

      

      Brush the caps with olive oil and place them gill-side up on a baking tray. Season and drizzle with truffle oil. Place a slice of onion inside the cavity of each mushroom and then a layer of mozzarella, some basil, a slice of tomato, some breadcrumbs, more basil and a drizzle of olive oil.

      Cook in the oven for about 15 minutes until the mushrooms are softened and the cheese has melted. Serve immediately on a bed of rocket (arugula) or baby spinach leaves.

      Tomato and Pesto Tarts

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