Gluten-free American buttermilk pancakes

Gluten-free American buttermilk pancakes

Reading Time: 1 minute


Try these Gluten free American Style Pancakes.

Quick, easy and delicious. Enjoy with Maple Syrup and Crispy Bacon.
Or try with fruit and ice cream.

Check out the video below of celebrity chef Reza Mahammad making
pancakes using normal flour for cooking hints and tips.



Gluten-free American buttermilk pancakes

Gluten-free American buttermilk pancakes


  • 175ml buttermilk
  • 1 medium sized egg
  • 15g melted butter
  • 50g/2oz tapioca flour
  • 25g/1oz fine cornmeal
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • clarified butter for frying
  • Toppings of your choice, we chose Maple Syrup and crispy bacon, but works just as well with fruit and ice cream


  1. Mix the milk, egg and melted butter in a bowl, until smooth and blended.
  2. Sift together the flour, cornmeal, salt and bicarb and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
  3. Heat a non-stick pan until medium hot. add a little clarified butter.
  4. Add a tablespoon of batter onto the pan and spread slightly with the back of the spoon.
  5. Cook until the bubbles rise and break on the top of the pancake.
  6. Flip pancake. Cook until pale golden on the other side.
  7. Remove and keep warm. Continue until all the batter has been used.
  8. Spread each pancake with butter and serve a stack of three per person.
  9. Top with crispy bacon and maple syrup.

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Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

Reading Time: 3 minutes

We have had a big response to our recipe for Cottage Pie with a twist of Marmite and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.



Packet Ready Made Rolled Puff Pastry


Grated Mature Cheddar Cheese

1 egg whisked for glazing



Preheat oven to 180°C

Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.

Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.

Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.

Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.



Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.


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Hearty Cottage Pie – With a Twist of ‘Love or Hate’

Hearty Cottage Pie – With a Twist of ‘Love or Hate’

Reading Time: 3 minutes


‘It’s like Marmite’ is a widely used phrase to describe an ambiguous feeling of love or hate – as experienced by tasters of this widely enjoyed savoury spread. I personally love the tangy bite first experienced when growing up either on toast or as a hot drink in the Winter months. But I have friends who loathe it with a passion. So here is my ‘Love or Hate’ Recipe offering – and if you and your loved ones like Marmite, it really does add the relish you will enjoy with this hearty Cottage Pie.


800g Potatoes (Maris Piper or King Edwards are best)
1 Tablespoon Oil
1 Medium Onion – Finely Chopped
1 Large Carrot – Finely Chopped
1 Leek – Thinly Sliced
500g Extra Lean Mince (Beef, Pork or Turkey works well)
1 and a half Teaspoons Marmite – The special ingredient
Instant Gravy Granules made up with 500ml of water
Knob Butter
Splash of Milk


Cut Potatoes into chunks and boil for 12-15 Mins or until tender, Drain Well

Mix in butter and milk and set aside

Preheat Oven to 190c

Heat the oil in a pan and fry the mince & onion for 8-10 mins

Add the carrot and leek and cook for further 8 mins

Add the gravy and cook for 3 or 4 mins.

Place mince mixture into an oven proof dish

Top with the Mash

Make a fancy pattern on top of the mash, this helps create a crispy topping

Sprinkle a little grated cheese on top if you wish

Place in oven and cook for 20mins until bubbling and topping has browned.

Serve with steamed vegetables

Please let us know if you try this cottage pie with a twist of Marmite we are sure you will enjoy it

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Mushroom and Pea Risotto with Parmigiano-Reggiano

Mushroom and Pea Risotto with Parmigiano-Reggiano

Reading Time: 2 minutes


This Risotto is a great family favourite I always cook for my wife and four girls.  Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!

Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.

Mushroom and Pea Risotto with Parmigiano Reggiano

Mushroom and Pea Risotto with Parmigiano Reggiano


  • 4 cups vegetable or chicken stock
  • 1 tablespoon butter
  • 1 finely chopped onion
  • small glove minced garlic
  • 1 cup uncooked Risotto rice
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 500g thinly sliced shiitake mushrooms
  • 2 teaspoons chopped fresh thyme
  • 3/4 cup frozen peas
  • 2 tablespoons lemon juice
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese
  • freshly ground black pepper


  1. Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
  2. Melt butter in a pan on medium heat.
  3. Add the onion and garlic and sauté for 2 minutes.
  4. Next, add the risotto and cook for 1 minute.
  5. Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
  6. After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
  7. Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
  8. Heat the oil in another pan over medium heat and add shiitake mushrooms.
  9. Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
  10. Add the peas into the risotto followed by the mushrooms & thyme
  11. Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
  12. Mix all ingredients well and spoon portions onto a plate.
  13. Top with remaining Parmigiano-Reggiano cheese and serve.
  14. Why not try topped with a poached egg for an extra twist.

Find more information about Parmigiano-Reggiano at

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Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Reading Time: 3 minutes

This quick and easy recipe for Tom Yum Kai (Hot & Sour Chicken Soup) will transport you to the wonderful land of Thailand with its authentic flavours and taste of Asia. Delicious on its own or served with rice or noodles for a more filling meal

hot sour soup


Serves: 4-6 people

680ml chicken stock (from Cube or fresh)

1 tablespoon tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, cut into 1” pieces

2 kaffir lime leaves

2 chicken breast fillets (skinless) – cut into thin strips

110g fresh mushrooms, thinly sliced

2 medium sized tomatoes (cut into 8ths)

2 tablespoon fish sauce

2 tablespoons Palm Sugar (or use brown sugar)

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 small handful fresh coriander, chopped

1 small bunch fresh basil, chopped



In a large saucepan, bring the chicken stock to a boil.

Stir in the tom yum paste and garlic, and cook for about 2 minutes.

Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

Mix in the mushrooms and Tomatoes. Add the fish sauce, lime juice, and green chilli.

Continue cooking for 10 minutes.

Remove from heat, and serve hot with the coriander and basil sprinkled on top.



Substitute the chicken for prawns for Tom Yum Goon
Add in cooked noodles for a more filling meal

thai soup

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