Banana and Brazil Nut Loaf Cake

• 2 ripe bananas
• 115g butter, softened
• 115g caster sugar + 1 tbsp
• 2 large eggs
• 115g gluten free self-raising flour
• 3 tbsp buttermilk
• 2 tsp ground cinnamon
• 1 tsp ground mixed spice
• 100g brazil nuts coarsely chopped

Caramel Glaze

• 1 tbsp butter
• 1 tbsp soft brown sugar
• 1 tbsp golden syrup
• 1/4 tsp fine sea salt

Heat oven to 180C.

Grease and line 2 1lb loaf tins.

Put bananas in bowl and mash.

Whisk butter and sugar until light and creamy, add the eggs one at a time, whisking after each addition.

Add mashed banana and the flour, buttermilk, cinnamon, mixed spice and brazil nuts, and fold it in until mixed well.

Divide between the tins and bake for 25-30 mins until firm to the touch.

Allow loaves to cool and then make the glaze. Pour it over whilst it is still hot.

Aubergines and Chickpeas with Walnut Sauce

• 1 large or 2 small aubergines
• 1 onion - finely chopped
• 1 red chilli - deseeded and finely chopped
• 2cm ginger - finely chopped
• 1/2 tsp cumin, coriander, cinnamon
• 400g can chickpeas, drained and rinsed
• 2 large tomatoes - chopped
• juice 1/2 lemon
• 200g greek yoghurt
• 1 crushed garlic clove
• 25g chopped walnuts
• handful chopped coriander

Fry the onion in 2 tbsp olive oil for 10 mins.

Add the ginger, chilli and spices and mix well. Add the tomatoes and chickpeas and 5 tbsp water. Bring to boil and simmer for 10 mins. Season and add the lemon juice.

Slice the aubergines length-ways, and then brush with olive oil and season each slice. Grill on both sides until golden brown.

Mix the yoghurt with the garlic and also most of the walnuts and coriander.

Arrange the aubergine slices on the plate, spoon over the chickpea mixture and then spoon over the sauce. Sprinkle with remaining walnuts and coriander.

Cumberland Sauce

• 1 orange
• 1 lemon
• 4 level tbsp redcurrant jelly
• 4 tbsp port
• 2 level tsp cornflour / arrowroot
• 2 tsp water

Peel the rind from the orange and lemon into fine strips.

Cover with water and simmer for 5 minutes, then set aside.

Squeeze the juice from both fruits. Add the redcurrant jelly and juice to a pan. Stir well until the jelly dissolves.

Simmer for 5 minutes, then add the port.

Blend the cornflour with the water and add it in. Return to the heat and stir until it thickens. Add the softened rind.

Spiced Rice

• 275ml rice
• 2 cardamon pods
• 3/4 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 small chopped onion
• 1 inch cinnamon stick
• 1 bay leaf

Crush cardamon, coriander and cumin in pestle and mortar. Heat crushed spices including cardamon seeds. After about 1 minute add some groundnut oil, and then fry the onion until tinged brown.

Stir in the rice without washing it. Pour in 1 pint boiling water.

Add cinnamon, bay leaf and some salt. Stir once and put on lid.

Simmer for 15 mins.

After 15 mins, turn off heat, remove lid and place tea towel over it for 5 mins.

Gluten Free Yorkshire Puddings

Within hours of producing my first, error-free gluten free yorkshire pudding, here's the recipe.

• 106g gluten free self raising flour
• 140ml half milk, half water
• Approx 100ml milk
• pinch salt
• medium egg

Preheat oven to 225C.
Add the flour to a mixing bowl with the salt. Make a well and add the whisked egg and about half of the egg/water combo. Start to mix and then add the rest of the egg/water mixture. Continue to mix whilst starting to add the milk. Add until it's thick cream consistency, not too runny. It will take approximately 100ml milk. Mix it fully to a batter.
Pour a drop of vegetable/sunflower oil into 8 holes of a muffin tin.
Put into the oven until the oil is smoking.
Remove the tin but keep the oil as hot as possible by keeping the tin on the hob whilst you pour in the batter. You should get around 7-8 puddings.
Cook at 225C for around 15 mins, turning down to 220C for a final 10-11 mins.

Smoked fish with Cheese Sauce

Serves 2:

• 2 pieces of smoked fish (whatever you like)
• 25g flour
• 25g butter
• Milk (approx 200ml but not overly important)
• Veg/fish stock (approx 400ml but can't really remember)
• Chives
• Cheese (some)
• Approx 2 tsps dijon mustard

Fry the fish until just cooked.

Melt butter in a saucepan. Add flour and stir while it cooks for about 30 seconds - 1 minute.

Add the milk and stir whilst it thickens. Once combined, start to add the stock, a little at a time and continue to whisk until the sauce is the right consistency.

Add the mustard and cheese. Once melted you may need to add a little more stock to thin it out again.

Add snipped chives just before serving.

Serve with potatoes and leeks.

Red wine jus

Perfect for lamb. Serves 2:

In a pan, pour in 300ml red wine and 300ml vegetable stock.
Bring to the boil and continue until it starts to reduce.
Add 1-2 tbsp redcurrant jelly and stir to combine this.
When reduced by about 70% add some butter to create a glossy jus.
Serve immediately.

Jerusalem Artichoke Soup

• 450g jerusalem artichokes, peeled, diced and soaked in acidulated water
• 225g potatoes, peeled and diced.
• 1 onion, diced
• 2 gloves garlic, diced
• 55g unsalted butter
• 1 tsp thyme leaves
• 1 litre chicken stock
• 150ml double cream
• pinch of nutmeg
• 4 rashers streaky bacon

In heavy saucepan fry bacon. Set aside when ready.

Drain artichokes and put them in the bacon fat.

Add potato, onion, garlic and the butter.

Stir to combine, add the thyme and cook for about 10 mins, stirring regularly until the potatoes start to soften.

Add stock and simmer until vegetables are soft.

Blend soup to make it smooth.

Add cream and nutmeg.

Add good amount of black pepper. Season to taste with salt.

Serve scattered with bacon bits.

Nachos with shredded gammon and home-made guacamole

Prepare the guacamole first. To serve 2 I suggest the following:
In a food processor add a bit of onion (depends on how mild it is but I doubt that you want as much as half of one). Add 1-2 chillis (again, depending on how hot they are), 1 tomato, small bunch of coriander and a pinch of salt. Whizz this only to the extent that is finely chopped. Then add 2 avocados which have been peeled and had the stones removed (unless you like the peel and stones :-S), as well as about 1 tbsp water and the juice of about 1/4 of a lime. Whizz this together again so that the avocado is still chunky.

For the nachos, empty a bag of plain nachos into an oven dish, add shredded gammon on top, and then a decent amount of tomato salsa (home-made is worthwhile).
Bake at 200C for 5 mins. Add grated cheese and bake for 5 minutes more.

Serve with rice, soured cream, jalapenos and the guacamole.