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Dietary needs direct - Internet food shop Goodness direct - Internet food shop
Wheat-free ideas
Milk-free ideas 
Nut-free ideas
Recipes for Birthdays & Treats
Recommended Books:
Eating Out/ Ready Made foodsAllergen Translation for Travelling - Food Info Translation
Castle Farm Foods available from Waitrose Food Standards Agency print out cards to give to a chef when you eat out
Custom-made information cards about specific dietary requirements - useful for eating out or abroad with allergies
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Herewith, a selection of our Dietitians favoured recipes
Moist Chocolate Crumb Cake
Preparation time over 2 hours Cooking time 30 minutes to 1 hour
Ingredients 12 milk free digestives, gingernuts, bourbons or oat biscuits (check labels to ensure milk and egg free)
To decorate
Method 1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined 2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins 3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender 4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving 5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup
Allergy advice Egg, milk free Contains soya, sesame, wheat Fun biscuit shapes
Ingredients 150g (5oz) plain flour 150g (5oz) Milk free margarine 75g (2½ oz) cornflour 75g (2½ oz) icing sugar Extra flour, for dusting ½ orange, zest only Honey, to drizzle 1 orange, peeled and segmented Icing sugar, to dust
Method 1. Place the flour, dairy free margarine, cornflour and icing sugar into a food processor and blend together. 2. Roll out the mixture on a floured surface and, using a round cutter, shape into 6-8 rounds. 3. Place the biscuits onto a non-stick baking tray and bake in the oven for 10-12 minutes or until crisp and golden. 4. Remove from the oven. 5. Dust the biscuits with orange zest, and a drizzle of honey. 6. To finish, garnish with orange segments and icing sugar. Serve.
Allergy advice Egg, nut, peanut, milk and soya free Contains wheat, corn (maize)
Chocolate Banana Cake
Ingredients 3 rounded Tbsp cocoa powder 200g (7oz) caster sugar 200g (7oz) milk free margarine 2 medium mashed bananas 200g (7oz) sifted self raising flour 3 rounded tsp baking powder
Method 1. Preheat oven to 180ºC, 350F or gas mark 4. 2. Preheat the oven to 180C/350F/gas 4 3. Line 2 x 20cm/8 inch Victoria cake tins with baking parchment 4. Mix cocoa powder with 4 tablespoons boiling water until smooth 5. In a separate bowl beat the sugar and fat spread until fluffy then add the cocoa mixture, mashed banana, flour and baking powder. 6. Mix all together and divide evenly between tins 7. Bake for 25 minutes (or until a fork comes out of the sponge clean) 8. Fill the cake with jam and dust the top with icing sugar.
TIP: Ripe bananas work much better
Allergy advice Egg, milk, nut, peanut free. Contains wheat |
Allergy Free Diets |
