I don’t have a recipe for success, nor thankfully do I have a recipe for disaster (though I have had my fair share of disastrous recipes) and until recently I didn’t have a recipe for a gluten-free, dairy-free Victoria sandwich. Travelling the length and breadth of the country, I've stirred my stuff from the southern coast of Milford on Sea to the northern hills of Ingleton. So this week's culinary offering was a black carrot and Knuckleduster tartlet with wild garlic pesto (there, I've said it again), which is now in the recipes section. Actually, one of the tips I read about fatless sponges is that you should drop the freshly baked cake, still in its tin, from knee height onto a hard floor. It sounds languid and louche and not at all like a prim and proper pod dweller. After days (if not weeks) of designing, planning, sugar-crafting... not forgetting the baking, filling, icing and decorating... (oh, and the tasting session to make sure they're happy with the flavours) the big day arrives when the creation has to be boxed, transported and assembled. My second recipe, for Rose-scented raspberry biscuits, makes use of another floral discovery - rose extract. And then you present it to these experts.’. Not forgetting Golden Hummingbird Cake - a southern belle that really needs to be sliced and proffered with a tray of mint juleps and a hospitable drawl. The past months have seen our surfaces groan under the weight of a volume of cakes, biscuits, tarts, etc, tested and retested. ‘It was genuinely like that’s what they should do to terrorists or Guantanamo Bay,’ he joked. (Excuse the slightly smug expression on my face). Just a small two-tiered one, with ombré hearts... and seventy cupcakes... oh, and individual biscuits for wedding favours. I swear that cake looked up at me with disdain – a Victoria that was not amused. ‘They should make them make cakes. Suitably bedecked in bunting (that's Gifford Lea, not me), a big screen and an even bigger marquee welcomed local residents and the wider community. I’m proud to see this in the festive recipe collection of Great British Chefs. I’d managed to cut my thumb badly, literally minutes into my Bake Off experience. Great British Bake Off: Can you guess who these celebrity cake busts are meant to be?
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Most of us can knock up a custard but I had to go back in time to rediscover this particular pudding accompaniment. Now Liliane assures us that she is currently well on the way to having a proper working kitchen, but at that time the only 'work surface' was the top of the washing machine.

Though Brits are familiar with the starchy thickener we call cornflour  (an invaluable gluten-free flour itself), I've been mixing things up with the golden variety. So when challenged to perk up a gluten-free baguette at the Allergy & Free From Show, I turned again to this faithful retainer. Katie was clearly touched when onstage I finally revealed what I was making. Picking up some wonderful cheeses along the way, including a vintage 3-year-old called Knuckleduster, I also discovered a delicious wild garlic pesto. So Northampton's first Winter Food Festival saw the debut of this little robin, perched wistfully on a chocolate, chestnut and cherry Swiss roll.


"Of course I'll bag them and tie ribbons on. Turning to classic recipes for a fatless sponge, I discovered that many already include cornflour, which is gluten-free, so I started with this and set about tweaking. And then a couple of weeks ago she kindly reminded me that I had yet to deliver. What it brought was a damp, shapeless mound, unable to conform to its castellated casing. Confession time – I haven’t come up with a recipe for everything. With a calm, slick professionalism rarely seen since Laurel and Hardy, we scraped the mixture out of the tins and tried again.

I don’t have a recipe for success, nor thankfully do I have a recipe for disaster (though I have had my fair share of disastrous recipes) and until recently I didn’t have a recipe for a gluten-free, dairy-free Victoria sandwich. Travelling the length and breadth of the country, I've stirred my stuff from the southern coast of Milford on Sea to the northern hills of Ingleton. So this week's culinary offering was a black carrot and Knuckleduster tartlet with wild garlic pesto (there, I've said it again), which is now in the recipes section. Actually, one of the tips I read about fatless sponges is that you should drop the freshly baked cake, still in its tin, from knee height onto a hard floor. It sounds languid and louche and not at all like a prim and proper pod dweller. After days (if not weeks) of designing, planning, sugar-crafting... not forgetting the baking, filling, icing and decorating... (oh, and the tasting session to make sure they're happy with the flavours) the big day arrives when the creation has to be boxed, transported and assembled. My second recipe, for Rose-scented raspberry biscuits, makes use of another floral discovery - rose extract. And then you present it to these experts.’. Not forgetting Golden Hummingbird Cake - a southern belle that really needs to be sliced and proffered with a tray of mint juleps and a hospitable drawl. The past months have seen our surfaces groan under the weight of a volume of cakes, biscuits, tarts, etc, tested and retested. ‘It was genuinely like that’s what they should do to terrorists or Guantanamo Bay,’ he joked. (Excuse the slightly smug expression on my face). Just a small two-tiered one, with ombré hearts... and seventy cupcakes... oh, and individual biscuits for wedding favours. I swear that cake looked up at me with disdain – a Victoria that was not amused. ‘They should make them make cakes. Suitably bedecked in bunting (that's Gifford Lea, not me), a big screen and an even bigger marquee welcomed local residents and the wider community. I’m proud to see this in the festive recipe collection of Great British Chefs. I’d managed to cut my thumb badly, literally minutes into my Bake Off experience. Great British Bake Off: Can you guess who these celebrity cake busts are meant to be?

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