Explore Our Recipes

Impossible Pie

So called because it forms its own crust. You put the ingredients into a blender and then pour into a pie dish and voila after 30 mins in the oven you have an actual pie!

Claude’s Favourite Banana Bread

This was the very first recipe I attempted after Claude became intolerant to wheat. I simply substituted the wheat flour for a gluten-free blend, and it worked perfectly! It is incredibly simple to make, and clearly delicious—Claude managed to eat nearly half of it before I could even find the camera. A Quick Tip for Gluten-Free Baking Since gluten-free flour can sometimes be a bit "thirsty," if you find the loaf is ever too dry, you can add an extra splash of milk or another half-mashed banana next time to keep it extra moist.

Baguette de Tradition sans Gluten

The French baguette is more than just bread; it is a cultural icon defined by its specific dimensions, textures, and the simplicity of its ingredients. To be considered traditional, it must adhere to a strict balance of a shatter-crisp exterior and a light, aerated interior.Appearance and TextureA classic baguette is instantly recognisable by its long, thin shape and the characteristic grigne—the sharp, diagonal slashes on the top crust that bloom during baking.The Crust: It should be a deep golden-brown, offering a distinct "crackle" when squeezed. This firm exterior provides a toasted, nutty flavour profile.The Crumb: Inside, the bread (the mie) should be pale ivory, soft, and "open," meaning it features large, irregular air bubbles rather than a tight, uniform sponge.The Senses: A fresh baguette carries the sweet, yeasty aroma of fermented dough and a hint of caramelised wheat.

Summer Harvest Quesadillas

A perfect balance of smoky, spicy, and fresh. These quesadillas utilize the peak of summer produce with a signature lime crema and fresh cilantro.